Sourdough Cinnamon Raisin Swirl Bread

Cinnamon Raisin Sourdough Bread with a gooey cinnamon-sugar swirl and juicy raisins. Easy overnight method, timeline, tools, variations + fix

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! 🍁

Course Bread

Cuisine American

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

Prep Time 25

Cook Time 45

Proofing & Resting Time 19

Total Time 20 10

Servings 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