Delicious Soft Sourdough Cinnamon Bread

ByDiane Williams Hours

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Soft Sourdough Cinnamon Bread with or without raisins, is a beautifully flavored and sliceable loaf. Your family will love this delicious breakfast bread. This loaf can stand alone as a moist, scrumptious slice or enjoy it toasted with butter or even peanut butter. It can also make an amazing French toast.

By incorporating honey and avocado oil into this traditional sourdough recipe, you will be able easily fold in your sugar cinnamon filling and prevent the crumb from falling apart. The honey and oil work together to build a soft, dense texture more like a sandwich bread.

We walk your through all of the steps needed to help you bake the best Sourdough Cinnamon Loaf in this post.

Originally, we made this no-knead sourdough cinnamon bread by dispersing the raisins throughout the dough during the stretch and fold stage as you see pictured above. This is a great method and we still highly recommend it and the post is built on these instructions.

Sliced cinnamon raisin bread
Swirled cinnamon bread sliced.

Over the years, we found this recipe also works well when the raisins are layered into the dough at the final shape of the dough into loaves. Our video uses that method. So please read the post and watch the video so you can see the two processes and decide how you want to make this sourdough cinnamon swirl bread recipe.

Putting the raisins into the rolled layers rather than dispersing them through the dough give you a sourdough cinnamon roll twist bread. It’s all good.

Our video tutorial guides you through the process with a clear visual that is easy to follow

This delicious bread recipe is another winner from our Master Baker Contributor Sasha Hunter. I asked Sasha if she had a good sourdough bread recipe for homemade cinnamon bread.

three baked laves
three baked loaves of Soft Sourdough bread. One done as cinnamon raisin bread.

Sasha takes us through her entire baking process step by step. She shares her sure fire method of making homemade cinnamon bread with raisins. Tips and photos of every step are included, and the pictures you see are Sasha’s pictures while making this bread.

Soft Cinnamon Bread Recipe with raisins

If you need more help making the recipe jump over to the Soft Sourdough Recipe post. It has a lot of information in it for you.

We begin this cinnamon raisin version of the recipe at the second stretch and fold of the process.

If you want a single Cinnamon Raisin Loaf, divide the dough at this point. Continue the recipe for the Cinnamon Raisin Loaf with one half.

Or make the whole recipe and use half for this raisin bread. The other leave plain for a delicious soft Sourdough Sandwich Bread or Sourdough Cinnamon Rolls.

Watch Our video (on the sidebar and at the bottom of the printable recipe card). It shows you a different method for incorporating the raisins. It’s the easiest method if doing two different types of bread from a single batch.

Whole Wheat Cinnamon Bread Recipe

Use this recipe and replace the white flour up to 50% with a good white whole wheat bread flour. This will give you a slightly denser loaf than our sourdough white bread recipe.

If you want to make a 100 % whole wheat cinnamon bread use our Whole Wheat Sourdough Bread recipe with white whole wheat. You may want to add a bit of honey to the dough to make it sweeter for this recipe.

At the second stretch and fold start checking back to this recipe for the cinnamon raisin instructions.

Screenshot 2024 09 02 at 10.38.09 AM

How to Make Cinnamon Raisin Sourdough Bread:

Here is the detail on how to make this no knead sourdough cinnamon bread with the raisins dispersed through the dough. To place the raisins into the rolled layers only use the method in the video.

Plump the raisins before the first stretch and fold. Mix 150 grams dry weight raisins to an equal weight of water. Allow them to soak until the raisin are completely plumped. Drain and set raisins aside until needed at the second stretch and fold.

Add the raisins into the dough at the second and third stretch and folds. Half of them in the second stretch and fold and the rest in the third.

The plumped raisins are swirled with cinnamon sugar layer. The even distribution of raisins is preferable for little pops of raisin flavor while you eat this delicious bread.

You can also…Take your dough and dump the cinnamon / sugar mix and raisins on top; or chop and fold it all into your dough with your bench scraper.

cinnamon sugar mix with raisin bread dough.
At this point the raisins are incorporated into the dough. Now roll out the dough, degass and get ready to roll.

The Cinnamon Sugar Filling

Measurements for each loaf that you want to make into sourdough cinnamon bread are

  • 1/2 cup light brown sugar or cane sugar as you prefer.
  • 2 Tablespoons ground cinnamon.

This blend can be used as much or as little as your desire. Feel free to double the cinnamon layer or cut it down as your family prefers.

raisins are in the dough and the dough is risen.
sourdough cinnamon bread with Raisins throughout the dough risen and ready to roll

Preparing to form Sourdough Cinnamon Bread loaves

Dump raisin dough onto board
Dump the raisin dough onto your floured work surface or board.

Look at the structure of this dough as it falls out of the bowl. This is what you are shooting for. The gluten is well developed.

Forming the loaves

Here is a visual guide to show you how Sasha forms her loaves and adds in the cinnamon swirl layers.

NOTE: There are two layers of the cinnamon swirl. Sasha is using brown sugar in the process pictures below. You can also choose granulated cane sugar as you prefer.

Degass and roll out dough-sourdough cinnamon raisin bread
Degass the dough before rolling it out.
Roll the loaf out and degass and spray- Sourdough cinnamon raisin bread
Roll out the dough and spray with water.
Add another layer of cinnamon sugar-cinnamon raisin bread
sprinkle with cinnamon sugar layer
preparing to roll the filing up. cinnamon raisin bread
Fold both sides to the center.
Loaf forming-fold sides to center-Cinnamon raisin bread
Fold the side of the dough over to the center.
Spray with water-Sourdough cinnamon raisin bread
sprinkle cinnamon sugar on top.
fold front corners to center. Cinnamon raisin bread
fold both front points to center.

Rolling it up

The printable recipe card has all the instructions step by step. But the techniques Sasha uses is easiest to understand when you can see the process too. Watch our video for a complete recipe demonstration as well.

tightly roll up the loaf-raisin bread
roll the dough tightly.
keep tucking the dough-sourdough raisin bread
use your fingers to keep tucking the dough under as you roll.
demo rolling up dough-cinnamon raisin bread
almost there
Final tuck of dough rolling-raisin bread
Final tucking of dough as it rolls.
Rolled cinnamon raisin loaf
Seal the seams
Sprinkle the loaf with flour-raisin bread
sprinkle the loaf with flour and the board as needed.
floured loaf-Sourdough cinnamon raisin bread
floured loaf ready for bread pan.
bread dough loaf and loaf pan side by side-cinnamon raisin bread
put the loaf into your bread pan.
Insert the bread pan into a loose plastic bag. Sourdough cinnamon raisin bread
Insert the loaf into a loose plastic bag.
final Rise-sourdough cinnamon raisin bread
Rise in bags in loaf pans until the dough rises to the top of the pans.
Final rise-cinnamon raisin bread
Use a good scoring knife
Scoring the loaf-cinnamon raisin bread
Score the loaf deeply straight down the middle.
water bath bake-sourdough cinnamon raisin bread
set a water bath below the bread pans with a baking sheet under the pans.
check bread temperature. Sourdough cinnamon raisin bread
Check bread temperature to make sure loaf is completely done.
finished loaf-sourdough cinnamon raisin bread
Remove from oven.
Sourdough Cinnamon Raisin Bread
cool the sourdough cinnamon bread on racks to room temperature to set crumb.
Sliced cinnamon raisin bread
Swirled sourdough cinnamon bread sliced.

Your Printable Recipe Card:

Sliced cinnamon raisin bread
Yield: 24 slices (2 large loaves)

Sourdough Cinnamon Bread with raisins

Prep Time: 20 hours
Cook Time: 50 minutes
Total Time: 20 hours 50 minutes

Beautifully swirled cinnamon bread with raisins begins with your bread recipe of choice. Her are the instructions for turning your bread recipe into a yummy cinnamon raisin bread.

4.5 Stars (189 Reviews)

Ingredients

Soft sourdough Sandwich bread dough (This makes two loaves of bread)

  • 300 grams starter-freshly fed and active
  • 650 grams warm water
  • 50 grams honey
  • 40 grams avocado oil
  • 1000 grams White bread flour (high protein)
  • 20 grams Salt

FOR EACH LOAF with Cinnamon and Raisin filling You will need:

  • 2 Tablespoons cinnamon
  • 1/2 Cup sugar- (either brown sugar or cane sugar works)
  • 150 grams dried raisins
  • 150 grams water

Instructions

MIXING:

  1. Begin with a very active recently fed starter. It should pass the float test.
  2. Set a large bowl on a digital food scale set to grams and press the tare button. The scale should read zero.
  3. Pour in the water to weight of 650 g. Press tare.
  4. Pour in 300 grams of starter. Press tare. The starter should form a floating mass on the water.
  5. Add the oil. Press tare
  6. Add the honey. Press tare.
  7. Whisk together the starter, oil, honey and water until they are mixed.
  8. Add the 1000 grams of flour.
  9. Mix the flour into the water/starter with a dough hook, spatula and your wet hands until you have a shaggy ball of dough.

AUTOLYSE: This step is often called an autolyse. However, Since the starter is included at this stage, it is technically a fermentolyse, where hydration and fermentation begin together.

  1. autolyse 1 hour.
  2. Sprinkle salt across dough.
  3. spritz with water bottle and work in the salt with wet hands.
  4. Rest 30 mins

STRETCH AND FOLDS:

  1. PREPARE RAISINS: Put the raisins in water and set aside for two hours. They will plump as they absorb water for a better finished baking result.
  2. NOTE: See video for an alternate method of adding raisins by layering them in at the final rise rather than dispersing them through the dough in the stretch and fold stage.
  3. Begin Stretch and Folds. You need 4 rounds of stretch and folds 30 mins apart. See video for technique.
  4. Do the first stretch and fold and set timer for 30 minutes.
  5. BEFORE the second stretch and fold cut the dough in half if you only want ONE loaf for cinnamon raisin bread. The other make as plain.
  6. IF DISPERSING THE RAISINS INTO THE DOUGH: Pour half of the plumped raisins into the bowl and stretch the dough over them.
  7. At the third stretch and fold pour in the remaining raisins and again stretch the dough to bring the raisins into the dough.
  8. At the Fourth stretch and fold all the raisins will be blended evenly throughout the dough.
  9. For more help with adding raisins to this bread dough please read the entire post and examine the photo gallery we include.

LONG COLD RISE:

  1. Refrigerate overnight or up to 36 hours.

BENCH REST DOUGH:

  1. Remove from fridge and warm to room temperature. (ABOUT TWO HOURS)
  2. ( If you have not yet divided the dough for loaves) Divide the dough into two equal dough balls by weight.
  3. Bench rest an hour until dough is elastic.

SHAPE AND FINAL RISE:

Both the video and our photo gallery included in this post will help show you the details of shaping and layering the cinnamon into the dough.

  1. De-gass dough with rolling pin and shape for pans as shown in post.
  2. Evenly sprinkle with Half the cinnamon sugar.
  3. Fold the outside edges of the dough to the center and close the seam.
  4. Sprinkle remaining cinnamon sugar on the top.
  5. Fold the FRONT corners of the rectangle to the center seam.
  6. Roll the dough up tucking it as you roll to keep the roll tight.
  7. Flatten the seam and pinch the ends.
  8. Place the formed dough loaf into your oiled bread pans.
  9. let dough do a final rise in bread pans covered loosely with plastic until they reach the top of the loaf pans.
  10. Do an egg wash(optional) on top of the dough before baking.
  11. Score the dough with a sharp wet blade. Make one deep slash down the length of the loaf for best rise.

BAKING INSTRUCTIONS:

  1. Preheat oven with a pizza stone (or baking sheet) and broiler pan on oven shelf below at 400°.
  2. Loaf pans go on top of a sheet pan onto the stone(If you have one).
  3. Spritz loaves with water just before going into oven.
  4. Pour water about 1/2 inch deep in the broiler pan. This creates steam.
  5. Keep steamy for first 15 mins. Spray hot oven with water as you begin baking the loaves.
  6. After 15 mins turn oven down to 375°.
  7. Bake an additional 30-35 mins.
  8. Turn loaves for even browning.
  9. Using a digital thermometer check internal Temp of loaf. It is done at 200°. If you don't have a thermometer pop loaves out to test for hollow on bottom. Or thump the loaf. Does is have a hollow sound?
  10. Remove from oven and cool on racks to room temperature before cutting the bread.

Notes

Alternate Method: To add cinnamon and raisins


If you decide to turn a loaf into a cinnamon swirl bread at the last minute. You can do this just before shaping the loaf. It is NOT ideal. But it will still taste great.

  • Take your dough and dump the cinnamon / sugar mix and raisins on top.
  • Chop and fold it all into your dough with your bench scraper.
  • I do that sometimes when I feel like making a plain loaf into a flavored loaf at the last minute.

Alternate method 2 :

It is easy to add the raisins in when making the cinnamon layers when forming the dough for the bread pans. WATCH the VIDEO below to see me use this method.


More Loaves:
This recipe is for two LARGE loaves. One plain and one cinnamon raisin bread. If you prefer to make three smaller loaves the recipe will divide into three smaller loaves.

You will have to decide at the second stretch and fold how many loaves you wish to make with raisins. Divide the dough into thirds at this point and add the raisins into the loaves as you prefer.

NOTE: If you want two loves of cinnamon raisin bread increase the raisin and cinnamon filling up by a third. The same applies if you want two loaves plain and one with the fillings. But DECREASE by a third.

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Nutrition Information

Yield

24

Serving Size

1 slice cinnamon bread
Amount Per Serving Calories 217Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 326mgCarbohydrates 39gFiber 2gSugar 7gProtein 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Diane Williams
Cuisine: American / Category: Sourdough Recipes & Artisan Baking Guides
Cinnamon raisin bread sliced

More Sourdough Bread Recipes:

Sourdough cinnamon rolls
Make this recipe into FANTASTIC Homemade sourdough Cinnamon rolls. We did an entire post on it here!

Looking for more sourdough bread? Start with these delicious recipes.

Sliced Roasted Garlic Sourdough
Roasted Garlic Sourdough
Sourdough bread degassed and baked in a bread pan.
Sourdough sandwich bread
Whole Wheat Sourdough bread Sliced
Whole Wheat Sourdough
Beginner Artisan Sourdough Bread Recipe
Sourdough Beginner Artisan Bread Recipe tutorial

Want even more sourdough recipes? Visit our Sourdough section for sourdough discard recipes, bagels, pretzels and …so much more

Sourcing Sourdough Starter:

All sourdough bread is only as good as the starter you use. Read our posts on how to make your own Sourdough Starter, How to properly feed your sourdough starter, and Drying Sourdough Starter.

If you want to buy sourdough starter that is well established and ready to go CONTACT SASHA. She sells hers all over the US.

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Ask questions and rate the recipe in the comments section below. Please share what you did with this recipe. We are always looking for more and better ways to make homemade food. Other cooks love your ideas!

Recent Posts:

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Sourdough cinnamon bread with raisins is sweet bread dough with the tasty sourdough flavor profile. Perfect as buttered toast or as a tasty french toast brunch! Our recipe is easy to follow and yields a fluffy bread. #sourdough #recipes #cinnamonraisin #bread #easy #discard

Diane Williams is co-founder of Homemade Food Junkie and the primary editor and publisher of the site. She develops from-scratch recipes, sourdough baking tutorials, and garden-to-kitchen content designed to help home cooks succeed.

341 Comments

  1. I make this all the time and it is my GO TO bread!! Have not had one person who did not find it stellar!!! Printed it and had two girls over this morning to teach them and this recipe and technique is explained expertly and easy to follow and is pretty failsafe I find…. Thanks

    Reply

    1. That’s so great to hear Cheryl, Thanks so much for sharing the recipe with your friends and giving this recipe a great review. Happy Baking!

      Reply

  2. Oh how I wish I could send you pictures of my SIN-Raisin bread. It is heavy, moist, and my family is ready to pay-by-slice for it! Thank you for your instructions both print and video. This is going to make SO many friends and family happy.

    Reply

    1. Hi Fay, Thanks so much for letting us know you enjoy this recipe. I too wish we could see your work. If you are on instagram find us @homemadefoodjunkie and tag us! We’d love to share your pics on our insta stories. In the meantime. Enjoy your bread and give yourself a pat on the back. Sourdough breads are an investment of time. Sounds like yours was well spent. Happy Baking!

      Reply

  3. This was absolutely TO DIE FOR!!! Brilliant and detailed directions, the whole family loved it and I could easily devour it in one go! Fantastic bread, I have already shared the recipe with friends who experiment with sourdough!

    Reply

  4. Wow! It’s almost like you channeled Maurizio to make this bread.

    Reply
  5. Madeleine says:

    I made this bread , fantastic, can’t wait to try your other recipes . Time consuming but worth it

    Reply

    1. Hi Madeleine, Thank you. We are so pleased this recipe worked well for you. I’m sure you’ll find more sourdough recipes you are going to enjoy in our sourdough section. More coming all the time. This is definitely my favorite technique for sourdough bread. It does take time but the dough development pays off big in texture and flavor. Thanks for the great review! Happy Baking!

      Reply
  6. Brenda Wilkins says:

    Made this the other day and all was going well well until after the overnight bulk fermentation. I let it sit out on the counter for the 2 hours and then it was sticky.. Mind did not move around like yours and it never did. Continue to be somewhat sticky. I just moved forward and divided, added the raisins and cinnamon and basically ended up stretching folding to incorporate, let it rest , hoped it turned out as I continued with recipe. The bread baked quicker than the recipe time. I had divided the bread into 3 .They all turned out fine. However I need to know why my bread was so sticky? I thought I had over overfermented wasn’t sure. If you can shed some light would love to know your input before I try again.
    Also would like to know if I were going to make mini loaves for gifting can you use the paper or bamboo bakers?

    Reply

    1. Hi Brenda, This dough is somewhat sticky. Wetting your hands and tools while working with it will help immensely. You can flour the dough but I don’t recommend it. You’ll get used to working with it. I use a dough scraper to move and divide the dough on the counter. The dough should stick somewhat to the counter. This is how you get the surface tension as you pull it around on the counter. I hope this helps.

      For mini loaves I would not use bannetons. Just form the dough and set it in your mini pans. Let it counter rise and then chill in the mini bakers you use. They should fit into a dutch oven to bake. Or you can line them up on a baking sheet and bake them all at once with a water bath under them.

      Happy Baking!

      Reply

  7. New to sourdough baking so was nervous to try this recipe. It does require some invested time and I did some research on proper proofing etc. Left dough in fridge for 15 hours-had reduces times with rising times -and in a cold environment too.
    Loaves were already to the top of the pan when I put them in the pans. BREADS ARE AMAZING!! I did two cinnamon raisin loaves. I am so excited.. Delicious and look amazing too. Wish I could post pictures but don’t have an Instagram. Looks just like the picture of the cut loaf that you can see the swirls!! Love love love this recipe! Thank you!
    Chris/PA

    Reply

    1. Hi Chris. YAY! We are so happy our recipe worked well for you. Bravo for you doing the extra research you needed to understand the process better. 🙂 I’m sorry to not see your beautiful bread. However, you can email us pics at homemadefoodjunkie@outlook.com. I can copy and post them to our stories on IG if you want to show them off. We are very proud to display our bakers work.
      Thanks so much for the feedback and great review. Happy Baking!

      Reply
  8. Hayleyyyyy says:

    Turned out awesome. I made 1 cinnamon raisin loaf and 1 plain loaf cut in half to make 2 mini loaves. I let it proof on the counter during the day instead of over night in the refer. It was still pretty good.

    Reply

    1. Hi Hayleyyyyy, It’s great to hear this recipe worked for you with mini loaves and a counter rise. Thanks a bunch for the great review.

      I hope you’ll try it again with the long cold rise and let us know if you think it’s worth the time. The dough will ferment longer and that should give you even better flavor and texture. Happy Baking!

      Reply
  9. Nancy Green says:

    I absolutely love this recipe. So easy to follow and never fails me. My family and friends are loving it made with walnuts and apples. But my husband and I love the raisins and walnuts. A friend kept wanting me to show her how I make it so I thought I would make a utube video out of it. I hope you don’t mind. You can find it on Nancy Green A little slice of heaven cinnamon raisin sourdough swirl. Now I’m following you on Instagram and looking forward to more food creations of yours.

    Reply

    1. Hi Nancy, What great tips and twists for people to try. And Thanks so much for the great review on this recipe. We are so glad you were inspired to share it and even create your own video on this recipe. Please link the recipe post for people in the description so they can find it. Have a wonderful day!

      Reply
  10. Kathi McGough says:

    I see a ton of sourdough recipes that refer to “autolyse” and “levain” as if they were common terms that everyone should understand. I have been baking for decades but have only recently seen these words. Could you possibly define them for me please?

    Reply

    1. Hi Kathi, The Perfect Loaf wrote this post on what is a Levain?. This is a term specific to sourdough and is related to starters and how different bakers use them.

      Autolyse is a process of allowing your mixed dough to rest and hydrate for a length of time (30 minutes to several hours). It is done BEFORE adding the salt. This process prepares the dough for the salt mix and stretch and folds. Autolyse may seem unnecessary however, from my own experience, I can tell you it makes a very positive difference in the dough.
      I hope this helps answer your questions. Happy Baking!

      Reply
  11. Abigail Brown says:

    Do you have to use bread flour or can you use Eikorn flour or plain white flour?

    Reply

    1. Hi Abigail, I would use a high protein flour with 5 grams of protein or 12% by volume. This will give you the rise you see in the video. Remember this is a filled bread. It will need some power to get the loaf risen correctly. I hope this helps!

      Reply

  12. I love this recipe! Thank you for sharing! Can I make smaller loaves in muffin pans to give away to friends much like cinnamon rolls?

    Reply

  13. Our most favorite Cinnamon Raisin Bread! It turns out perfect every time and we love it and so do our friends and family (when we have some to share)! Will make this many times in the future I’m sure!

    Reply

    1. That’s wonderful to hear Lenore. I’m so happy you are enjoying our recipes. Your kind words and feedback mean everything. Have a wonderful day.

      Reply
  14. Nancy Ransom says:

    Does the first rise have to be done over such a long time in the fridge or can you also just let it rise on the counter?

    Reply

    1. Hi Nancy, The long cold rise in the fridge is very important to the successful development of the dough flavor and texture in sourdough bread. You can of course hurry the process or shorten it if you need to. But for the very best results I encourage you to do the recipe exactly as written at least once. Then you will be able to judge if the long cold rise is important for you. I have personally found the long cold rise is very important to giving me the results I want. I hope this helps! Happy baking!

      Reply

  15. I love this recipe. It is so easy to follow and makes absolutely divine Cinnamon Raisin Cherry Pecan Bread. Thank you, I follow the recipe as written, just add different fruits and nuts each time I make it. I have also made it with Apricot, cranberry, and walnuts.

    Reply

    1. Hi Valerie, Thanks so much for giving this recipe a review. We’re so happy it works well for you. And thanks so much for sharing how you use the recipe for different additions. I’m going to have to try the apricots. Our Cranberry walnut bread is made with this dough too. So yum! Happy baking!

      Reply
  16. Ellen Richardson says:

    Can I use butter in place of the avocado oil? If so, would it be the same quantity/weight? Thanks!

    Reply

    1. Hi Ellen, If you use butter be sure to melt it and then weigh it. It should work ok. The main difference in baking is the avocado oil has a higher heat index so it does not brown. Using butter, please keep an eye on the loaves during baking for over browning. Set a piece of foil half way through baking over the loaves if that seems to be happening. Hope this helps! Please let us know how out comes out for you.

      Reply

  17. Thank you for all the detailed instructions, video, and pictures! I replaced 250 grams of bread flour with 1/4 cup flax meal measured in a bowl, then added enough whole spelt flour to make 250 grams. Proceeded with the remaining 750 grams of bread flour. Your recipe is so easy, and I had amazing success! Split the dough between 1 raisin, and 1 plain. Mixed the soaked then drained raisins in on the 2nd and 3rd fold. Can hardly wait to try it, but they both look amazing. Will try and find you on FB and post my picture. Thank you again!

    Reply

    1. Hi Mary, Oh what an interesting comment this is. Thanks so much for the encouragement and great review. And a HUGE thanks for sharing how you used this recipe to make it your own. So many bakers will enjoy your ideas, including me. 🙂 We are on Facebook at Homemade Food Junkie Page. We are also on Instagram. If you tag us we would love to see your loaves!

      Reply

  18. Made this bread as my 1st sourdough bread from this starter. Made one cinnamon raisin loaf and one plain plain loaf. They were both amazing. The crust on both were awesome. This is one of those recipes that I will keep forever. Mmm mm

    Reply

  19. Oh my!!! This recipe is easy and it turned out delicious!! The baking time was longer here in Alberta!! The second loaf I added some minced bacon, thin chopped onion and grated Tex mex cheese!! The cheese one could’ve been rolled a little tighter but both taste amazing!!! I wish I could post a picture!!

    Reply

    1. Hi Dawn, I wish you could post a pic too! They sound just amazing. That bacon onion cheese version is very intriguing. I’ll have to see about those add ins. I’m sure we would love it. Happy baking!

      Reply

  20. Hi Diane!

    I’m trying to work baking this I to my busy work schedule… what is the longest amount of time it should be left in the fridge for the cold rise? Ideally I would like to put it in right before bed and then take it out when I get home from work the next day but that would be close to 20 hours in the fridge which seems like a really long time.

    Reply

    1. I think it will be fine Kayti. Please let us know how it goes for you!

      Reply

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