(Bakery-Style)

Prep Time: 30 minutes
Rise Time: 8–12 hours
Bake Time: 40–45 minutes
Total Time: 9–13 hours
Yield: 1 large loaf
Difficulty: Intermediate

🍞 Sourdough Cinnamon Raisin Bread

If you love homemade sourdough and enjoy sweet breakfast bread, this Sourdough Cinnamon Raisin Bread is the perfect recipe. It combines the deep flavor of naturally fermented sourdough with juicy raisins, warm cinnamon, and a soft, fluffy crumb. Every slice is packed with sweet raisins and a delicious cinnamon aroma that makes it perfect for breakfast, brunch, or an afternoon snack.

Unlike store-bought cinnamon raisin bread, this homemade version contains no artificial preservatives or unnecessary additives. The long fermentation develops incredible flavor while making the bread easier to digest. The crust bakes beautifully golden, while the inside stays soft and tender with an even distribution of raisins in every bite.

This loaf is incredibly versatile. Toast it and spread with butter, cream cheese, peanut butter, or your favorite fruit jam. It also makes amazing French toast, bread pudding, or even delicious grilled sandwiches with cream cheese.

Whether you’re an experienced sourdough baker or making your first enriched sourdough loaf, this recipe will guide you step by step to create bakery-quality cinnamon raisin bread at home.

❤️ Why You’ll Love This Recipe

• Naturally fermented for rich sourdough flavor
• Soft, fluffy, and moist texture
• Filled with sweet, juicy raisins
• Warm cinnamon flavor in every bite
• Perfect for breakfast or snacks
• Great for toast and French toast
• Freezer-friendly
• Better than bakery bread

🥣 Ingredients

For the Dough

• 500g bread flour
• 100g active sourdough starter
• 320g warm water
• 40g honey or sugar
• 30g unsalted butter, softened
• 10g salt

Filling

• 180g raisins
• 2 teaspoons ground cinnamon
• 2 tablespoons brown sugar
• 1 tablespoon melted butter

👩‍🍳 Instructions

Step 1: Prepare the Raisins

Place the raisins in warm water for about 15 minutes. Drain well and pat completely dry using paper towels. Dry raisins mix into the dough much better.

Step 2: Mix the Dough

In a large bowl combine:

• Active sourdough starter
• Warm water
• Honey

Mix until dissolved.

Add the bread flour and stir until no dry flour remains.

Cover and let rest for 30 minutes.

This resting period is called the autolyse and helps strengthen gluten naturally.

Step 3: Add Salt and Butter

Add:

• Salt
• Soft butter

Knead for about 8–10 minutes until the dough becomes smooth and elastic.

Step 4: Add Cinnamon and Raisins

Flatten the dough slightly.

Sprinkle:

• Cinnamon
• Brown sugar
• Raisins

Fold the dough several times until everything is evenly distributed.

Do not overmix or the raisins may tear the dough.

Step 5: Bulk Fermentation

Place the dough into a lightly greased bowl.

Cover.

Let ferment for 4–6 hours at room temperature.

During the first 2 hours perform 4 sets of stretch and folds every 30 minutes.

Each fold strengthens the dough and creates a beautiful crumb.

Step 6: Shape the Dough

Turn the dough onto a lightly floured surface.

Shape into a tight loaf.

Place into a greased loaf pan or banneton.

Cover well.

Step 7: Cold Proof

Refrigerate overnight for 8–12 hours.

This slow fermentation develops deeper sourdough flavor.

Step 8: Bake

Preheat oven to 230°C (450°F).

If using a Dutch oven:

Bake covered for 25 minutes.

Remove the lid.

Bake another 20 minutes until golden brown.

If baking in a loaf pan:

Bake for 40–45 minutes until the internal temperature reaches about 95°C (203°F).

Step 9: Cool

Allow the bread to cool completely for at least one hour before slicing.

This helps the crumb set properly.

💡 Tips for Perfect Sourdough Cinnamon Raisin Bread

• Use an active, bubbly starter.
• Dry the raisins after soaking.
• Don’t add too much flour.
• Cold proof overnight for the best flavor.
• Allow the bread to cool completely before slicing.
• Store in an airtight container to keep it soft.

🍽️ Serving Suggestions

This bread tastes amazing with:

• Butter
• Honey
• Cream cheese
• Strawberry jam
• Peanut butter
• Cinnamon butter
• Toasted with coffee
• French toast
• Bread pudding

🧊 Storage

Room Temperature:
Store in an airtight container for up to 4 days.

Refrigerator:
Keeps fresh for 1 week.

Freezer:
Wrap slices individually and freeze for up to 3 months.

Toast directly from frozen whenever needed.

❓ Frequently Asked Questions

Can I use all-purpose flour?

Yes, but bread flour gives a softer texture and better rise.

Can I add nuts?

Absolutely. Walnuts or pecans pair wonderfully with raisins and cinnamon.

Why soak the raisins?

Soaking keeps them soft and prevents them from drying out during baking.

Can I make this sweeter?

Yes. Increase the brown sugar slightly or drizzle with a simple icing after baking.

Is this bread good for French toast?

Yes! It’s one of the best breads for homemade French toast because of the cinnamon and raisins.

📝 Final Thoughts

This Sourdough Cinnamon Raisin Bread is the perfect combination of traditional sourdough flavor and comforting sweetness. The naturally fermented dough creates a soft, chewy texture, while the cinnamon and raisins add warmth and richness to every slice. Whether you enjoy it toasted with butter, topped with cream cheese, or transformed into decadent French toast, this loaf is sure to become a family favorite. Homemade sourdough takes a little patience, but the incredible aroma, beautiful crumb, and bakery-quality taste make every step worthwhile. Bake a loaf today and enjoy fresh, homemade goodness straight from your own kitchen.

If you enjoyed this recipe, don’t forget to share it with your friends and family. Happy baking! 🍞❤️