🍞Sourdough Cinnamon Raisin Bread Recipe (Easy, Flavor-Packed & Perfectly Swirled)

If you ever walked through the streets of Santa Rosa on a foggy morning, you’d probably catch the cozy scent of cinnamon swirling from my kitchen window. That’s where my love for baking sourdough cinnamon raisin bread began on a chilly Saturday morning, coffee in hand, starter bubbling on the counter, and Frank Sinatra humming from the radio.

This loaf became my signature, plump raisins, buttery cinnamon swirls, and the gentle tang of naturally fermented dough. I created it, like Sourdough Buns, for my nephew’s lunchbox but found myself slicing extra for neighbors, friends, and honestly, myself. One bite, and it brings you home, no matter where you are.

Table of Contents

Table of Contents

Building the Perfect Sourdough Cinnamon Raisin Bread Base

There’s something magical about starting your day by feeding your sourdough starter, knowing it will evolve into a loaf full of comforting swirls, chewy raisins, and the unmistakable tang of real fermentation.

A good sourdough cinnamon raisin bread starts with a strong, active starter. Without it, your dough won’t rise properly and you’ll end up with a dense loaf that misses the mark. This step is non-negotiable, the foundation of flavor and structure depends on it. To prepare the perfect loaf, timing matters. Start by feeding your starter at least 12 hours before you plan to mix your dough. This allows it to develop enough natural yeast to support the rise and flavor.

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How to do it ?

To create enough active sourdough starter for this recipe, combine the following in a clean jar:

• 1 tablespoon (15 g) sourdough starter
• 50 g all-purpose flour
• 50 g water

Mix well, cover loosely, and let it rest at room temperature until it doubles in size and shows lots of bubbles on the surface and sides. That means it’s ready to go. You’ll be using just 100 grams, but preparing a little extra ensures you have enough after transferring.

Next, it’s time to build the dough. The base of this sourdough cinnamon raisin bread includes a blend of three flours to develop strength, flavor, and a balanced crumb. Rye flour adds depth, whole wheat flour brings nuttiness, and bread flour ensures proper structure. Combine everything directly in a large bowl—no mixers, just your hands and a little love.

For the Dough:

• 100 g active sourdough starter
• 375 g water
• 10 g salt
• 400 g bread flour
• 50 g whole wheat flour
• 50 g rye flour

Use your hands to mix everything together until there are no dry bits left. The dough should look shaggy but evenly hydrated. Cover the bowl and allow it to rest for 1 hour at room temperature—this rest period is called “autolyse,” and it gives your dough time to naturally relax and hydrate, reducing the need for aggressive kneading.

While your dough rests, it’s time to prepare the mix-ins that make this sourdough cinnamon raisin bread so unforgettable. Soaking the raisins and walnuts in warm water not only softens them but prevents them from sucking moisture from your dough later on a common pitfall in enriched sourdough recipes.

For the Add-ins:

• ½ cup raisins
• ½ cup walnuts

Simply bring a small pot of water to a simmer, remove from heat, and soak both the raisins and walnuts until you’re ready to incorporate them in your sourdough cinnamon raisin bread.

This early phase sets the stage for everything that makes this sourdough cinnamon raisin bread recipe shine. The blend of flours, the careful attention to hydration, and the readiness of your starter all contribute to that incredible crust, chewy interior, and sweet swirl that define great sourdough cinnamon raisin bread. It’s not just about mixing ingredients it’s about setting your dough up for success right from the beginning.

Folding & Flavor Infusion in Sourdough Cinnamon Raisin Bread

Now that your dough has had time to relax and soak up moisture, it’s ready for a little hands-on love. sourdough cinnamon raisin bread is developing structure with gentle folds, no kneading needed. In classic baking, you’d knead the dough to build strength. But sourdough plays by gentler rules, we stretch and fold instead, letting the dough strengthen slowly and naturally without getting tough.This step is critical, it gives your sourdough cinnamon raisin bread the bounce, elasticity, and structure it needs to trap air and rise beautifully in the oven.

Start by performing one set of stretch and folds. With damp hands, lift one side of the dough, stretch it upward, then fold it over itself. Rotate the bowl and repeat on the other three sides. You’ll feel the dough tighten slightly with each fold. This strengthens the gluten network while keeping the crumb soft and open, which is exactly what you want in a flavorful loaf like sourdough cinnamon raisin bread. Once you’ve finished the folds, cover the bowl again and let the dough rest for about 30 minutes. It’s a quick breather before the next phase.

While the dough relaxes, it’s time to prepare your sweet add-ins: raisins and walnuts. These are what make sourdough cinnamon raisin bread a comforting, bakery-style treat. Because raisins tend to draw moisture out of dough if added dry, soaking them ensures your loaf stays moist and evenly textured. By now, your raisins and walnuts have soaked and softened. Drain them thoroughly.

✨ Love working with nutty doughs? Try our Whole Grain Sourdough Bread for another flavor-packed rustic loaf.

Gently incorporate the add-ins into your dough using your hands. Press and fold until the raisins and walnuts are evenly dispersed—don’t worry if the dough looks lumpy. That just means you’re layering flavor and texture throughout the sourdough cinnamon raisin bread loaf. Here’s what you’re adding:

• ½ cup raisins (drained and plumped)
• ½ cup walnuts (softened)

Once incorporated, it’s time for bulk fermentation—a slow, steady rise that transforms this dough into the pillowy base of our final loaf. Cover the bowl and let the dough ferment at room temperature for 3 to 5 hours. During this time, expect a 30% to 50% rise in volume. It’s this long fermentation that gives sourdough cinnamon raisin bread its signature depth and tang. You’ll notice bubbles forming and the dough becoming smoother and stronger with time.

If your kitchen runs cool, try placing the covered bowl in your oven with the light on. This simple trick creates a warmer microclimate, just like we recommend when baking softer loaves like these Sourdough Buns. Warmer environments speed up fermentation slightly, making the process more predictable.

This is where patience pays off. The wild yeast and beneficial bacteria from your sourdough starter are working slowly to leaven the dough, producing that distinct flavor you can’t get from commercial yeast. It’s important to wait until after this phase to add the cinnamon. Cinnamon contains oils that can suppress yeast activity, which is why it’s best to incorporate it as a swirl later—so it won’t interfere with the crucial rise of your sourdough cinnamon raisin bread.

Want to explore layering techniques? Our Sourdough Croissant Bread shows how sweet ingredients can enhance fermented dough when added strategically.

This step—folding the dough, mixing in flavorful add-ins, and allowing bulk fermentation—is where sourdough cinnamon raisin bread starts to take on its unique character. Every fold contributes to the structure, and every hour of fermentation builds flavor and complexity. By carefully managing hydration, mix-in timing, and fermentation, you’re setting the stage for a bakery-quality loaf filled with swirls of cinnamon, chewy raisins, and toasty walnuts.

Pair with a cup of chai and one of our lemon lavender cookies for an afternoon treat.

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Shaping, Swirling & Second Rise: The Heart of Sourdough Cinnamon Raisin Bread

Now that your dough is perfectly fermented and infused with raisins and walnuts, it’s time for the step that sets sourdough cinnamon raisin bread apart from ordinary loaves: the buttery cinnamon swirl. This step introduces warmth, depth, and sweetness—and when done right, it creates that irresistible spiral that runs through each slice. But just like everything in sourdough baking, timing and technique are everything. Adding cinnamon too early can inhibit yeast activity, so we swirl it in after bulk fermentation, right before shaping the dough.

Start by making the cinnamon sugar filling. This spread should be soft, fragrant, and just a little indulgent—the perfect contrast to the tang of sourdough.

Cinnamon Filling:

• 4 tablespoons butter (room temperature)
• ¼ cup brown sugar
• 2 teaspoons ground cinnamon
• ½ teaspoon vanilla extract
• Pinch of nutmeg

Mix until creamy and smooth. The scent alone will have your kitchen smelling like a bakery. Set this mixture aside while you prepare the dough for shaping.

Turn your dough out onto a floured surface. Use floured hands to gently press it into a 12 x 10-inch rectangle. Try not to deflate the dough too much—you’re preserving all the gas bubbles that formed during fermentation. Once shaped, spread the cinnamon filling evenly over the surface, keeping it 1 to 1½ inches from the edges. This border keeps the swirl contained as you fold and roll.

🍰 Interested in more swirled bakes? You’ll love our Moist Carrot Cake for its layered flavor and texture.

Now it’s time to fold. Fold the right third of the dough toward the center, then fold the left third over it like a letter. Next, fold the top and bottom sides inward, creating a tight bundle. Finally, fold the dough in half and flip it so the seam is facing down. Use your hands to gently pull the dough toward you while rotating it—this builds surface tension, creating a smooth outer skin. This tension helps the loaf hold its shape in the oven, giving your sourdough cinnamon raisin bread that beautiful, domed rise.

Once shaped, dust the dough lightly with flour and place it into a floured banneton or proofing basket, seam-side up. Cover with plastic wrap or a reusable shower cap.

Now you have two options for the second rise:

Same-Day Bake:

Let the dough rise at room temperature until it reaches the top of the banneton. This usually takes 1 to 2 hours, depending on your kitchen temperature.

Overnight Cold Ferment:

For deeper flavor, let the dough rest at room temp for 30 minutes, then refrigerate it overnight. This cold ferment slows yeast activity, allowing rich sour flavors to develop while the loaf holds its shape.

❄️ Need a guide for cold ferment techniques? Our Sourdough Bread Bowl article breaks it down step-by-step.

Whether you choose the same-day method or cold proofing, the second rise is essential for achieving that classic sourdough texture: crisp crust, open crumb, and structured volume. Because of the added butter and sugar, this dough is slightly richer than traditional lean loaves, so the rise may be more gradual—but that’s what gives sourdough cinnamon raisin bread its moist crumb and beautiful swirl.

🌙 Tip from Bethany: I prefer the overnight method—there’s nothing like waking up to a cold, ready-to-bake loaf and the scent of cinnamon swirling through the kitchen.

This shaping and proofing stage is where magic happens. Each fold and swirl adds to the visual beauty of your bread, while the resting time allows flavor to blossom. You’re not just making another loaf, you’re crafting a sourdough cinnamon raisin bread that’s worthy of bakery windows and Sunday brunch alike.

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🥕 Nutrition, Benefits & Storage

🧠 What are the benefits of sweet potato bread?

Beyond its crave-worthy flavor, this loaf packs nutritional perks:

• Vitamin A powerhouse: Thanks to sweet potatoes (4,700+ IU per serving)
• Natural fiber: FThanks to flour and the sweet potato.
• Lower glycemic load than many refined baked goods
• Heart-healthy fats: Especially when made with sunflower oil or applesauce

Each slice delivers about 289 calories, 4g protein, and 2g fiber—perfect for a snack or light breakfast.

📦 How to store sweet potato bread:

• Room temperature: 3–4 days in an airtight container
• Fridge: Up to 7 days (wrap in foil to retain moisture)
• Freezer: Slice and freeze individually for easy thaw-and-eat breakfasts

💡 Pro tip: Warm slices in the microwave for 15 seconds and serve with a pat of butter or almond spread. Pure bliss.

This bread pairs beautifully with soups, too. Try it with our hearty sourdough bread bowl full of creamy chowder or chili.

Need a kid-friendly dessert for later? Don’t miss our rice krispie treats with marshmallow fluff. Sweet potato bread may be wholesome, but sometimes you just want sticky-sweet nostalgia!

For more recipes like Sourdough cinnamon raisin bread, make sure to follow me on  Pinterest.

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