Cinnamon Raisin Sourdough Bread

Prep Time: 30 minutes (active)

Resting & Fermentation Time: 12–16 hours (overnight)

Bake Time: 45 minutes

Total Time: 13–17 hours

Difficulty: Intermediate

Servings: 1 large loaf (~12 slices)

Introduction

Few things are more comforting than the smell of fresh-baked cinnamon and warm bread. Combine that with the tangy complexity of wild sourdough fermentation, and you have a rustic yet flavorful loaf that’s truly irresistible. Cinnamon Raisin Sourdough Bread brings together the best of both worlds — the chewy crust and open crumb of artisan sourdough with the sweetness of raisins and the aroma of cinnamon swirled throughout.

This loaf is perfect for breakfast, toasted with butter, slathered with cream cheese, or turned into French toast. Unlike store-bought cinnamon bread, which can be overly sweet or fluffy, this version is wholesome, hearty, and full of character — thanks to a natural sourdough starter and a long, cold fermentation.

Whether you’re an experienced sourdough baker or just dipping your toes into the world of wild fermentation, this loaf offers a delicious way to explore flavors and technique.

Ingredients

For the Dough:

• 500g bread flour (or a mix of 400g bread flour + 100g whole wheat flour)
• 350g water (room temperature)
• 100g active sourdough starter (fed and bubbly)
• 10g fine sea salt
• 1½ teaspoons ground cinnamon
• 150g raisins (soaked in warm water, then drained and patted dry)

Optional Extras:

• 15g honey or maple syrup (for a lightly sweetened dough)
• 1 teaspoon vanilla extract (added to soaking water for raisins)

Tools You’ll Need

• Mixing bowls
• Dutch oven or lidded cast iron pot
• Banneton basket or bowl with cloth
• Dough scraper
• Kitchen scale (highly recommended)
• Clean tea towel
• Lame or sharp knife for scoring

Step-by-Step Instructions

Step 1: Mix the Dough (Autolyse)

In a large bowl, combine 500g flour and 350g water. Mix until there are no dry bits — it should form a shaggy dough. Cover and let rest for 45 minutes to 1 hour. This autolyse step hydrates the flour and helps gluten development.

Step 2: Add Starter, Salt & Cinnamon

Add 100g active sourdough starter, 10g salt, and 1½ tsp cinnamon to the dough. Mix by hand until fully incorporated. It will be sticky — that’s okay.

Use the “pinch and fold” method: pinch the dough, fold it over itself, and turn the bowl as you go. Mix for about 4–5 minutes until it becomes smoother.

Step 3: Bulk Fermentation (4–6 Hours)

Let the dough rest, covered, at room temperature (ideally 72–76°F / 22–24°C). During the first 2 hours, perform 3–4 sets of stretch and folds every 30 minutes. To do this, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat on all sides.

After the second stretch and fold, gently add the drained raisins by folding them into the dough. You can also lightly flour the raisins if they clump.

Step 4: Shape the Dough

After the dough has risen about 50–75% in volume and looks puffy (4–6 hours), it’s ready to shape.

Lightly flour your work surface and shape the dough into a round or oval (depending on your banneton or Dutch oven). Place it seam-side up in a floured banneton or lined bowl.

Step 5: Cold Proof (Overnight)

Cover the dough with a towel or plastic wrap and place it in the refrigerator overnight (8–12 hours). This slow fermentation enhances flavor and improves structure.

Step 6: Bake the Bread

Preheat your oven to 475°F (245°C) with your Dutch oven inside — allow it to heat for at least 45 minutes.

Once the oven is hot, carefully turn your dough out onto parchment paper. Score the top with a lame or sharp knife — a single slash down the middle works well.

Transfer the dough (on parchment) into the hot Dutch oven. Cover and bake for 20 minutes, then uncover and bake another 20–25 minutes, or until the crust is deep golden brown.

Step 7: Cool Before Slicing

Remove the bread and place it on a wire rack. Let it cool completely — at least 1 hour — before slicing. This allows the crumb to set properly.

Tasting Notes

• Crust: Crispy and caramelized with a hint of cinnamon aroma.
• Crumb: Moist and chewy with pockets of raisins throughout.
• Flavor: A mild tang from the sourdough, balanced by sweet raisins and warming cinnamon.

This bread is delicious toasted with butter, cream cheese, or honey, and makes the best French toast you’ll ever taste.

Tips for Success

• Use fresh cinnamon: Spices lose potency over time. For best flavor, use cinnamon less than 6 months old.
• Hydrate the raisins: Soaking keeps them plump and prevents burning during baking.
• Active starter matters: Make sure your sourdough starter is bubbly and active (fed 4–6 hours before use).
• Chill for best flavor: An overnight cold proof deepens flavor and improves dough handling.

Optional Variations

• Swirl it: Roll out the dough gently, sprinkle with cinnamon-sugar and raisins, then roll and shape like a cinnamon swirl.
• Add nuts: Toss in walnuts or pecans for crunch.
• Spice it up: Try a blend of cinnamon, nutmeg, and allspice for a spiced holiday version.
• Make it sweeter: Add 1–2 tablespoons of brown sugar or honey to the dough.

Storage and Freezing

• Room Temp: Store the bread wrapped in a towel or paper bag for up to 3 days.
• Freeze: Slice and freeze in a ziplock bag for up to 1 month. Toast from frozen or thaw at room temp.

Nutrition Information (Per Slice – Approx. 12 slices per loaf)

Values vary depending on flour, add-ins, and serving size.

Why You’ll Love This Recipe

Naturally leavened: No commercial yeast
No refined sugar: Just natural sweetness from raisins
Artisan texture: Open crumb with chewy crust
Cozy flavor: Warm cinnamon and juicy raisins in every bite
Perfect for breakfast or brunch

Conclusion

Cinnamon Raisin Sourdough Bread is the ultimate blend of rustic technique and cozy flavor. Whether you’re a seasoned baker or new to sourdough, this recipe offers a fulfilling bake that rewards patience with incredible results.

From your first slice (slightly warm and slathered with butter) to your last (possibly turned into French toast), this loaf promises pure satisfaction — all naturally leavened and bursting with cinnamon-spiced joy.