If you’ve already made my sourdough sandwich bread, first of all, good for you! And second of all, you are going to love this one because it starts exactly the same way. Same base, same process, just a few delicious little additions that completely transform it into something that feels like a warm hug on a plate.

Cinnamon raisin bread has become one of my kids’ favorite breakfasts. We’re talking a thick slice, still a little warm, with a good smear of butter melting right into that brown sugar cinnamon swirl. They come back for seconds every single time. Honestly, so do I.

Once I nailed the sandwich bread, this felt like the natural next step, and I’m so glad I went for it. I hope you and your kids love it just as much as we do.

Let’s Make It

Start by mixing your sugar, warm water, yeast, and sourdough starter or discard together. You do not have to let the yeast bloom. 

Then add your bread flour, cinnamon, and soaked raisins and mix it all together.

Let it sit for 30 minutes, the dough is going to look shaggy and that’s completely fine. Don’t panic, just let it rest.

After the 30 minutes, add your room temperature butter and salt. Mix well, scraping the sides of the bowl down as you go. the butter loves to stick to the edges. Mix for 6 to 8 minutes until the dough is smooth and comes together nicely.

Cover with a damp towel and let it double in size. Be patient here. This is a slow, gentle recipe and it rewards you for not rushing it.

Once it’s doubled, roll the dough out into a rectangle. Brush it with 1 tablespoon of milk, then sprinkle a thin, even layer of cinnamon and brown sugar all over the surface.

Roll it up tightly, place it in your loaf pan, and let it double in size again.

Once it’s proofed and puffy, bake at 350°F for 45 minutes.

Tips I Don’t Want You to Skip

Soak your raisins first. Put them in hot water for 15 minutes before you start so they rehydrate. Then pat them dry before adding them to the dough. This keeps them soft and plump instead of tough little nuggets in your bread. Trust me on this one.

Get it out of the pan immediately. The second it comes out of the oven, flip it out. Leaving it in the pan will make the bottom moist and nobody wants that after all this work.

Let it cool before you cut it. I know it smells unreal. But cutting into warm bread can make the inside gummy. Give it some time. It’s worth it.

Scrape that bowl. Every time you mix, scrape the sides down. The butter especially likes to hide on you.

Pan recommendation: I love using a Pullman loaf pan for this, but if you don’t have one, this recipe fits perfectly into two small loaf pans!

This one is a keeper, you guys. Once you make it, you’ll wonder how your mornings ever existed without it. Slice it up, add some butter, and enjoy every single bite.

…and that’s all we did today.

Cyndi

Item’s Used

• Weck Jars
• 1 Liter Weck Jars
• Kitchen Wid Mixer
• Pullman Loaf Pan
• Rolling Pin
• Mixing Bowl
• Scale
• Rubber Spatula
• Bowl Scraper
• Wisk
• Sourdough Wisk

Sourdough Cinnamon Raisin Bread

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Ingredients Method

Ingredients

  

• 20 g sugar
• 250 g warm water
• 7 g yeast
• 100 g sourdough starter or discard
• 490 g bread flour
• 10 g cinnamon
• 1.5 cups raisins soaked, more on that in a second!
• 60 g room temperature butter
• 10 g salt

For the Swirl

• 1 tbsp milk
• cinnamon and brown sugar to cover

Method

 

1. Soak raisins in hot water for 15 minutes, then drain and pat dry.
2. In a mixing bowl, combine sugar, warm water, yeast, and sourdough starter or discard.
3. Add bread flour, cinnamon, and raisins. Mix until combined.
4. Cover and rest for 30 minutes.
5. Add softened butter and salt. Mix for 6–8 minutes until smooth.
6. Cover and let dough rise until doubled.
7. Roll dough into a rectangle.
8. Brush surface with milk and sprinkle evenly with cinnamon and brown sugar.
9. Roll tightly into a loaf and place in a greased loaf pan.
10. Cover and let rise again until doubled.
11. Bake at 350°F for 45 minutes.
12. Remove from pan immediately and cool before slicing.

Tried this recipe?

Let us know how it was!