If there’s one loaf that tastes like childhood warmth and comfort, it’s cinnamon raisin sourdough bread. With its naturally tangy crumb, bursts of sweet raisins, and swirls of warm cinnamon, it’s the kind of bread that turns breakfast into a moment of joy. In this guide, we’ll show you how to make the perfect loaf, from activating your starter to achieving that golden crust. Whether you’re baking for Sunday brunch or simply craving a nostalgic slice with butter, this recipe delivers deep flavor and chewy perfection. And yes, cinnamon raisin sourdough bread is easier than it looks.
The Heart of the Recipe Why We Love Cinnamon Raisin Sourdough
A Family Tradition, Baked Anew
There’s something almost sacred about the smell of cinnamon wafting through the house. When I was little, my mom used to make cinnamon toast on stormy mornings, and my grandpa would sneak in a handful of raisins because he said “sweet surprises belong in every bite.” That idea stuck with me. Years later, I started making cinnamon raisin sourdough bread not just for the flavor—but for the feeling. It’s rustic, wholesome, and steeped in memory. Every swirl of cinnamon reminds me of childhood. And every tangy slice connects me to generations past.
What Makes This Sourdough So Special?
Cinnamon raisin sourdough bread isn’t your average sweet loaf. Unlike quick breads, it relies on a wild yeast starter, which gives it that signature chewy crumb and a slightly sour contrast that enhances the sweetness of the raisins. The dough is fermented slowly, giving it depth of flavor. But the real secret? Hydration balance and layering techniques that prevent soggy pockets or dry patches.
Crafting the Dough — From Starter to First Rise
The Right Ingredients for Flavor and Texture
The base of any good cinnamon raisin sourdough bread is a strong, active sourdough starter. I feed mine with equal parts flour and water every day—it’s like a pet with a purpose. For this loaf, you’ll want:
- 100g active sourdough starter
- 350g bread flour (or mix in 100g whole wheat for added depth)
- 260g water (filtered is best)
- 8g salt
- 100g raisins (soaked, then drained)
- 2 tbsp ground cinnamon
- 1 tbsp honey or maple syrup for gentle sweetness
If you’re exploring variations, you might enjoy blending almond flour for extra softness like in our almond flour banana bread, or adding nutmeg and clove like we do in zucchini bread recipes.
Mixing, Folding, and Bulk Fermentation
Start by mixing the flour and water and letting it rest for 30 minutes (autolyse). Then, incorporate your starter and salt, mixing until shaggy. You’ll add raisins after the first stretch and fold to avoid mashing them into the dough.
Over the next 4 hours, perform three sets of stretch-and-folds every 30 minutes. During the final fold, sprinkle in the cinnamon and honey. Don’t overdo the swirl it’s okay if the cinnamon layers look rustic.
After bulk fermentation, your dough should be soft, elastic, and dotted with those plump raisins. Shape it gently into a round or batard and place it into a floured banneton or bowl lined with a towel.
Cover and let it rise overnight in the fridge. The slow cold fermentation builds flavor and strengthens the dough’s structure.
Next, we’ll bake this beauty to golden perfection and I’ll show you my favorite tricks for that irresistible crust.
Baking It Right Crust, Steam, and Timing
How to Get That Perfect Golden Crust
The morning after your cold proof, it’s baking time. Preheat your oven to 475°F (245°C) with a Dutch oven inside this is key to trapping steam, which gives your cinnamon raisin sourdough bread that crackly crust.
Once your oven is hot, turn your dough onto a piece of parchment. Score the top with a razor or sharp knife this allows controlled expansion. I like a single deep slash or a wheat stalk pattern for visual appeal.
Place the dough inside the preheated Dutch oven and cover. Bake for 20 minutes with the lid on, then remove the lid and bake for another 20–25 minutes until the crust turns deep golden brown.
To avoid burnt raisins on the surface, tuck most of them into the dough during shaping. You can even press a few back in if they poke out. This tip also applies when baking raisin-filled bagel breakfast sandwiches no one likes a charred bite.
Testing Doneness and Cooling
You’ll know the loaf is done when it sounds hollow when tapped and registers 200°F (93°C) inside with a thermometer. Remove it and cool on a wire rack for at least an hour before slicing.
Why wait? Because cutting into hot bread affects the crumb structure and can make the interior gummy. Patience here rewards you with perfect texture.
While you wait, pair your loaf with a creamy spread or fruit topping. I love it with a touch of butter and a side of vanilla chia seed pudding for a slow, satisfying breakfast.
Coming up next: how to store your loaf, toast it right, and serve it in ways that make your mornings or snack breaks feel downright special.
Serving Ideas and Storage Tips for Cinnamon Raisin Sourdough
Delicious Ways to Enjoy Every Slice
A fresh slice of cinnamon raisin sourdough bread needs very little. Still warm, it’s perfect with a smear of salted butter or cream cheese. But if you’re like me and always looking for ways to elevate breakfast, here are a few favorites:
- Toasted with almond butter and sliced banana
- Topped with whipped ricotta and honey, like we do in this whipped ricotta croissant breakfast
- Served with soft scrambled eggs and greens, similar to our avocado toast with egg
For a savory-sweet twist, try a slice alongside a spinach omelet or as the base for a breakfast sandwich. The cinnamon gives your bite a cozy sweetness without overpowering.
And if you ever have leftovers (rare in my house), this bread makes the most indulgent French toast. Just soak thick slices in an egg and milk custard with extra cinnamon, then fry until golden.
How to Store It for Freshness
Homemade sourdough stays fresher than regular bread because of its natural acidity. Once fully cooled, store your cinnamon raisin sourdough in a paper bag or wrapped in a clean tea towel inside a bread box.
Avoid plastic, which can make the crust rubbery. If you want to freeze it, slice first, then wrap tightly in foil and store in a freezer bag. Reheat slices directly from frozen in the toaster or oven.
A loaf like this lasts about 4–5 days at room temp if you don’t eat it sooner. For longer storage, freezing keeps the flavor and texture surprisingly well.
Pair a toasted slice with fruit or a dollop of yogurt from our yogurt bowl bliss recipe for a breakfast you’ll look forward to all week.
FAQS:Cinnamon Raisin Sourdough Bread
What makes cinnamon raisin sourdough bread different?
Unlike standard cinnamon bread, this version uses natural fermentation with a sourdough starter. That gives it a slightly tangy flavor, chewy crumb, and a rustic texture. The slow proofing process enhances depth and brings out the sweet-savory balance that’s unique to this style.
Can I use whole wheat flour in cinnamon raisin sourdough?
Yes! Whole wheat adds a nutty flavor and denser texture. We recommend substituting up to 25–30% of the bread flour with whole wheat. If you love hearty bakes, you might also enjoy our zucchini bread variations, which offer a similar earthy warmth.
How do you prevent raisins from burning in sourdough?
To avoid burnt raisins, soak them in warm water first, then fold them into the dough gently after the first rise. Also, when shaping the dough, tuck any exposed raisins back in or cover them lightly with dough.
What’s the best way to store cinnamon raisin sourdough?
Wrap the loaf in a tea towel or keep it in a paper bag stored in a bread box. Avoid plastic bags to maintain the crust. For longer storage, slice and freeze the loaf in a sealed container. Reheat in a toaster or oven for best results.
Conclusion
Cinnamon raisin sourdough bread is one of those bakes that warms the heart as much as the home. It’s slow-crafted, comforting, and full of soul just like the meals that inspired Golden Daily Recipes. Whether you’re serving it for breakfast with fruit and yogurt, or toasting it for a sweet afternoon snack, this loaf brings joy in every slice. If you loved this recipe, you might also enjoy our cottage cheese quiche for a savory contrast or banana bread with almond flour for a soft, wholesome treat.
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Cinnamon Raisin Sourdough Bread
- Total Time: 13 hours (including overnight proof)
- Yield: 1 large loaf 1x
- Diet: Vegetarian
Description
A beautifully chewy and warmly spiced cinnamon raisin sourdough bread with a tangy crumb and golden crust—perfect for toasting or enjoying fresh.
Ingredients
100g active sourdough starter
350g bread flour
100g whole wheat flour (optional)
260g filtered water
8g sea salt
100g raisins (soaked and drained)
2 tbsp ground cinnamon
1 tbsp honey or maple syrup
Instructions
Mix flour and water. Rest 30 minutes (autolyse).
Add sourdough starter and salt. Mix until combined.
Perform 3 stretch-and-folds over 4 hours.
Fold in raisins after first fold.
Add cinnamon and honey during final fold.
Shape dough and place in floured banneton.
Cold proof overnight in refrigerator.
Preheat oven to 475°F with Dutch oven.
Transfer dough to parchment. Score top.
Bake 20 min covered, then 25 min uncovered.
Cool on wire rack at least 1 hour.
Notes
Soak raisins in warm water for 15–20 minutes.
Tuck exposed raisins inside before baking to prevent burning.
Try adding chopped nuts for extra texture.
- Prep Time: 45min
- Cook Time: 45min
- Category: Bread
- Method: Baking
- Cuisine: Americain
Nutrition
- Calories: 185
- Sugar: 6g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg