🌀 Sourdough Cinnamon Raisin Swirl Bread Cozy + Dreamy

A soft, fluffy crumb, gooey cinnamon-sugar ribbon, and juicy raisins in every slice — the loaf that makes Miami feel like fall. 🍁

If our palm trees won’t turn orange, this loaf will do it for us. The moment it hits the oven, warm cinnamon wraps your kitchen in a hug. The sourdough base brings gentle tang and structure, while brown-sugar cinnamon melts into a shiny swirl that’s just begging for butter. One slice and you’re picturing leaf-peeping road trips… even if you’re serving it with iced coffee by the pool. 😎

Texture check: pillowy crumb, tender chew, and pops of sweetness from plump raisins. Toast it and the swirl caramelizes at the edges (hello, crispy sugar!). It’s amazing for breakfast, snack time, and trust me, next-day French toast. If you’re new to sourdough, start with our Sourdough Starter Day-by-Day Guide. Betty will be so proud. 🥰

🧰 Tools You’ll Need

• Stand mixer with dough hook (or strong arms!)
• 9×5-inch loaf pan + parchment
• Rolling pin
• Pastry brush for egg wash
• Kitchen scale (accuracy = pretty spirals!)
• Optional: instant-read thermometer (look for ~190°F internal)

🌈 Variations

• Nutty Crunch: add ½ cup chopped pecans or walnuts to the filling.
• Apple Pie Vibes: sprinkle on ½ cup tiny sautéed apples. 🍎
• Chocolate Swirl: swap raisins for mini chocolate chips.
• Orange Sunrise: 1–2 tsp orange zest in the dough for citrus perfume.

🛟 Troubleshooting

• Sticky dough? Lightly flour the bench while rolling; avoid packing in extra flour or the loaf gets dense.
• Swirl gaps or tunnels? Roll tightly and mist the surface with water before rolling so layers adhere.
• Collapsed crown? Likely over-proofed; shorten the final rise 30–45 minutes.
• Too dark on top? Bake on the center rack and tent with foil for the last 10–15 minutes.

📸 Step-by-Step Photos

⏰ Timeline (at a glance)

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Sourdough Cinnamon Raisin Swirl Bread

This cozy sourdough loaf combines soft, fluffy crumb with gooey cinnamon sugar swirls and sweet raisins. Perfect for breakfast or snacking, and it makes your kitchen smell like fall—no matter where you live! 🍁

Prep Time25 minutes mins

Cook Time45 minutes mins

Proofing & Resting Time19 hours hrs

Total Time20 hours hrs 10 minutes mins

Course: Bread

Cuisine: American

Keyword: cinnamon raisin bread, cinnamon raisin swirl bread, sourdough soft bread, sourdough swirl bread

Servings: 12 slices

Calories: 219kcal

Author: Tiffany bendayan

Ingredients

For the Dough:

• 100 g active sourdough starter Betty
• 350 g bread flour
• 140 g milk room temperature
• 1 large egg
• 50 g sugar
• 40 g butter softened
• 7 g salt
• 100 g raisins soaked in hot water for 10 minutes, then drained

For the Filling:

• 50 g brown sugar
• 8 g cinnamon about 1 tbsp
• 15 g butter softened
• 10 g flour

For the Egg Wash:

• 1 egg + 1 tsp water whisked together

Instructions

• In a mixer fitted with a dough hook, combine starter, milk, flour, egg, sugar, butter, and salt.
• Mix 8–10 minutes until the dough is smooth and elastic — it should pass the windowpane test.
• Transfer to a lightly oiled bowl, cover, and start bulk fermentation.
• During the first 60 minutes, perform 2 sets of stretch-and-folds, 30 minutes apart.
• After 2 hours, gently fold in the soaked and drained raisins, pressing them evenly into the dough.
• Continue bulk fermenting for another 2 hours (total bulk time = 4 hours). The dough should look puffy and airy.
• Roll the dough into a rectangle (about 12x16 inches).
• Mix brown sugar, cinnamon, flour, and softened butter into a crumbly paste.
• Spread the filling evenly over the dough, leaving a 1-inch border at the top edge.
• Roll the dough tightly from the short side into a log; pinch the seam closed and tuck the ends underneath.
• Place the log seam-side down into a greased loaf pan.
• Cover and refrigerate overnight (8–12 hours).
• The next day, bring the dough to room temperature for 4–5 hours, until it rises about 1 inch above the rim.
• Brush with egg wash.
• Bake at 350°F (175°C) for 40–45 minutes, or until the top is golden and the internal temperature reads 190°F (88°C).
• Cool in the pan for 10 minutes, then transfer to a wire rack and let cool at least 2 hours before slicing.

Notes

• Cinnamon slightly slows down yeast activity — this is normal! The dough may rise more slowly than plain sourdough, so be patient during the final proof.
• If the swirl separates, it’s usually from loose rolling; next time, roll the dough tighter and lightly mist with water before rolling.
• For a nutty version, add ½ cup chopped pecans or walnuts with the filling.
• This bread freezes beautifully. Slice, wrap, and freeze; toast straight from frozen for quick breakfasts.
• Try substituting raisins with chocolate chips, cranberries, or diced apples for a fun twist.

Nutrition

Serving: 1slice | Calories: 219kcal | Carbohydrates: 39g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 270mg | Potassium: 131mg | Fiber: 2g | Sugar: 9g | Vitamin A: 156IU | Vitamin C: 0.5mg | Calcium: 35mg | Iron: 1mg

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