Name: Cinnamon Raisin Sourdough Bread Recipe
Prep time: 20 min
Cook time: 40 min
Ingredients: 100 g raisins: ⅔ cup; 900 g flour: 7¼ cups; 500 g water: 2 cups + 2 tbs; 3 tbs salt: 3 tbs; 200 g active starter: ¾ cup + 2 tbs; 2 tbs cinnamon: 2 tbs

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This cinnamon raisin sourdough bread recipe makes a soft, flavorful loaf swirled with warm spice and sweetness, perfect for fall breakfasts or brunch.

cinnamon raisin sourdough bread pinterest image

As the crisp days of fall settle in, I find myself reaching for cinnamon in everything I bake—its warm, cozy spice feels like a hug in flavor form. This cinnamon raisin sourdough bread recipe is soft, flavorful, and swirled with the perfect balance of sweetness and spice. It’s simple enough for an everyday bake, yet special enough to serve at a fall breakfast or brunch.

Why You’ll Love This Recipe

It’s cozy and flavorful: This cinnamon raisin sourdough bread recipe is filled with warm cinnamon and sweet raisins that make every slice taste like comfort food. Perfect toasted with a bit of butter or even as French toast.
It’s a fun twist on sourdough: If you already bake sourdough, this cinnamon raisin sourdough bread recipe is an easy way to change things up without adding much extra work. You still get that tangy sourdough depth, but with the sweetness of raisins and spice.
It pairs perfectly with fall favorites: There’s nothing better than a warm slice of cinnamon raisin sourdough bread with a hot cup of Pumpkin Spice Flavored Coffee. Together, they’re the ultimate cozy fall pairing—perfect for crisp mornings or afternoon treats.

What You’ll Need

Flour – Organic all-purpose or bread spelt flour is my favorite for structure and flavor, but regular organic all-purpose flour works just as well.
Sourdough starter – Use an active, bubbly starter that’s been fed within the last 6 hours and has doubled in size. A lively starter is the key to good rise and flavor.
Water – Lukewarm, filtered water is best. Avoid hot water (which can kill your starter) and cold tap water, which can slow fermentation.
Salt – A pinch of unrefined sea salt balances the sweetness and strengthens the dough’s gluten structure.
Cinnamon – The star of this recipe! Cinnamon adds warmth and the classic fall spice note that makes this loaf irresistible.
Raisins – Sweet, chewy, and full of flavor, raisins bring natural sweetness and texture to the bread.

Tools

ingredients for making cinnamon raisin sourdough bread

Instructions

Mix the Dough: Add all ingredients to the bowl of a stand mixer fitted with a dough hook. Knead on medium speed for 10–15 minutes, until the dough is soft, elastic, and stretches without tearing.
First Rise: Transfer the dough to a lightly oiled bowl and cover with plastic wrap or a damp towel. Let it rise in a warm spot (around 23°C / 73°F) for 5–7 hours, or until doubled in size.
Shape the Loaves: Once doubled, turn the dough out onto a lightly floured surface. Divide into two portions. Working with one piece at a time, fold the edges inward, then gently tighten the surface by spinning the loaf toward you.
Cold Proof: Place each loaf seam-side up in a floured banneton basket. Slip the basket into a large plastic bag, tie it off, and refrigerate overnight for a slow, cold proof.
Preheat the Oven: The next day, place your Dutch oven inside the oven and preheat to 250°C (500°F) for 1 hour.
Score and Bake: Turn one loaf out of its banneton onto parchment paper. Score the top with a lame, razor, or sharp knife. Using the parchment, carefully lift the loaf into the preheated Dutch oven. Bake covered for 20 minutes.
Finish the Bake: Reduce the oven to 235°C (450°F), remove the lid, and bake uncovered for another 15–20 minutes, until golden brown.
Cool: Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.

Baker’s Schedule

Option 1 – Same Day Bake (Bread by Dinner)

8 AM – Feed starter
12 PM – Mix dough, start bulk rise (5–7 hrs)
5 PM – Shape loaves
5:30 PM – Second rise (2–3 hrs)
7:30 PM – Preheat oven
8:30 PM – Bake, then cool on a rack

Best for: Bread ready the same evening.

Option 2 – Overnight Bulk Rise (Bread by Breakfast)

10 PM (Day 1) – Feed starter
8 AM (Day 2) – Mix dough, bulk rise (5–7 hrs)
1 PM – Shape + cold proof overnight
8 AM (Day 3) – Bake, then cool on a rack

Best for: Fresh bread in the morning with less same-day work.

FAQ

Yes! Bread flour makes the crumb chewier, while a little whole wheat (up to 20%) gives a nutty flavor. Just adjust water if the dough feels stiff.

That’s often from high humidity or an especially active starter. Lightly dust with flour when shaping, but don’t add too much—it can toughen the loaf.

Definitely. Add 2–3 tablespoons of sugar, honey, or maple syrup when mixing. It adds sweetness without changing the dough structure.

The crust should be golden brown and the loaf should sound hollow when tapped on the bottom. For accuracy, check that the internal temp is 190–200°F (88–93°C).

No problem. Use a bowl lined with a floured kitchen towel. It works the same way.

Your starter may not have been active enough. Test it by dropping a spoonful in water—if it floats, it’s ready.

Absolutely. Try folding in walnuts or even a pinch of nutmeg for extra flavor.

A turned-off oven with a bowl of warm water inside makes a great proofing spot.

Yes, shape it and wrap tightly in plastic. Freeze for up to a month, then thaw overnight in the fridge before proofing and baking.

Too much steam at the start can cause that. Try reducing the lid-on bake time by a few minutes.

Yes—divide the dough into four and bake for less time (about 15 minutes covered, then 10–15 uncovered).

Lightly spritz the loaf with water, wrap in foil, and warm at 300°F (150°C) for 10 minutes.

Tips

1.Use a mature starter:

Make sure your sourdough starter is strong enough to raise bread. If you’ve just made your starter, give it time to mature before using.

2. Hydrate the raisins:

Soak them in warm water for 15–20 minutes before adding. This keeps them plump and prevents them from pulling moisture out of your dough.

3. Adjust hydration as needed:

If the dough feels too dry, add water a tablespoon at a time while mixing.

4. Mind your proofing temperature:

Aim for 70–75°F (21–24°C). Cooler temps mean slower fermentation, so adjust your rise time accordingly.

5. Score lightly:

A shallow slash or two is enough to control the loaf’s expansion without collapsing the dough.

Storage

Short-term Storage: Store freshly baked pretzels in an airtight container or a zip-top bag at room temperature for up to 2 days. This helps maintain their softness.

Medium-term Storage: If you plan to keep the pretzels for longer, store them in the refrigerator. Place the pretzels in an airtight container or a zip-top bag. They can be refrigerated for up to 5 days.

1. Preparation:

Cooling: Allow the pretzels to cool completely after baking. This prevents condensation from forming inside the storage bag or container, which can make the pretzels soggy.

2. Wrapping:

Individual Wrapping: Wrap each pretzel individually in plastic wrap or aluminum foil to prevent freezer burn.
Batch Freezing: Alternatively, place a layer of parchment paper between each pretzel to prevent them from sticking together, then place them in a freezer-safe bag or container.

3. Freezing:

Storage Duration: Store the wrapped pretzels in the freezer. They can be frozen for up to 3 months.

1. Thawing:

Room Temperature: Remove the pretzels from the freezer and let them thaw at room temperature for about 1-2 hours.
Refrigerator: Alternatively, you can thaw them in the refrigerator overnight.

2. Reheating:

Oven Method: For the best texture, reheat the thawed pretzels in a preheated oven at 350°F (175°C) for about 10 minutes, or until they are warmed through and the exterior is crisp.
Microwave Method: If you’re in a hurry, you can microwave the pretzels. Wrap them in a damp paper towel and microwave on high for 20-30 seconds. This will warm them up but might make the exterior a bit softer rather than crispy.

3. Optional Step:

Buttering: For added flavor, brush the pretzels with melted butter after reheating. You can also sprinkle them with a little extra coarse salt if desired.

Cinnamon Raisin Sourdough Bread Recipe

This cinnamon raisin sourdough bread recipe makes a soft, flavorful loaf swirled with warm spice and sweetness, perfect for fall breakfasts or brunch.

Prep Time 20

Cook Time 40

Additional Time 14

Serving Size 6

Equipment

Large mixing bowl
Measuring Cups and Spoons or Kitchen Scale
Wooden spoon or spatula
Kitchen Aid
Sandwich Bread Loaf Pan
Bench scraper
Proofing Box
Bread lame

Ingredients

100 g raisins: ⅔ cup
900 g flour: 7¼ cups
500 g water: 2 cups + 2 tbs
3 tbs salt: 3 tbs
200 g active starter: ¾ cup + 2 tbs
2 tbs cinnamon: 2 tbs

Instructions

Mix the Dough: Add all ingredients to the bowl of a stand mixer fitted with a dough hook. Knead on medium speed for 10–15 minutes, until the dough is soft, elastic, and stretches without tearing.
First Rise: Transfer the dough to a lightly oiled bowl and cover with plastic wrap or a damp towel. Let it rise in a warm spot (around 23°C / 73°F) for 5–7 hours, or until doubled in size.
Shape the Loaves: Once doubled, turn the dough out onto a lightly floured surface. Divide into two portions. Working with one piece at a time, fold the edges inward, then gently tighten the surface by spinning the loaf toward you.
Cold Proof: Place each loaf seam-side up in a floured banneton basket. Slip the basket into a large plastic bag, tie it off, and refrigerate overnight for a slow, cold proof.
Preheat the Oven: The next day, place your Dutch oven inside the oven and preheat to 250°C (500°F) for 1 hour.
Score and Bake: Turn one loaf out of its banneton onto parchment paper. Score the top with a lame, razor, or sharp knife. Using the parchment, carefully lift the loaf into the preheated Dutch oven. Bake covered for 20 minutes.
Finish the Bake: Reduce the oven to 235°C (450°F), remove the lid, and bake uncovered for another 15–20 minutes, until golden brown.
Cool: Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.

Notes

Instructions

Mix the Dough: Add all ingredients to the bowl of a stand mixer fitted with a dough hook. Knead on medium speed for 10–15 minutes, until the dough is soft, elastic, and stretches without tearing.
First Rise: Transfer the dough to a lightly oiled bowl and cover with plastic wrap or a damp towel. Let it rise in a warm spot (around 23°C / 73°F) for 5–7 hours, or until doubled in size.
Shape the Loaves: Once doubled, turn the dough out onto a lightly floured surface. Divide into two portions. Working with one piece at a time, fold the edges inward, then gently tighten the surface by spinning the loaf toward you.
Cold Proof: Place each loaf seam-side up in a floured banneton basket. Slip the basket into a large plastic bag, tie it off, and refrigerate overnight for a slow, cold proof.
Preheat the Oven: The next day, place your Dutch oven inside the oven and preheat to 250°C (500°F) for 1 hour.
Score and Bake: Turn one loaf out of its banneton onto parchment paper. Score the top with a lame, razor, or sharp knife. Using the parchment, carefully lift the loaf into the preheated Dutch oven. Bake covered for 20 minutes.
Finish the Bake: Reduce the oven to 235°C (450°F), remove the lid, and bake uncovered for another 15–20 minutes, until golden brown.
Cool: Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.

Baker’s Schedule

Option 1 – Same Day Bake (Bread by Dinner)

8 AM – Feed starter
12 PM – Mix dough, start bulk rise (5–7 hrs)
5 PM – Shape loaves
5:30 PM – Second rise (2–3 hrs)
7:30 PM – Preheat oven
8:30 PM – Bake, then cool on a rack
Best for: Bread ready the same evening.

Option 2 – Overnight Bulk Rise (Bread by Breakfast)

10 PM (Day 1) – Feed starter
8 AM (Day 2) – Mix dough, bulk rise (5–7 hrs)
1 PM – Shape + cold proof overnight
8 AM (Day 3) – Bake, then cool on a rack
Best for: Fresh bread in the morning with less same-day work.

Tips

Use a mature starter: Make sure your sourdough starter is strong enough to raise bread. If you’ve just made your starter, give it time to mature before using.
Hydrate the raisins: Soak them in warm water for 15–20 minutes before adding. This keeps them plump and prevents them from pulling moisture out of your dough.
Adjust hydration as needed: If the dough feels too dry, add water a tablespoon at a time while mixing.
Mind your proofing temperature: Aim for 70–75°F (21–24°C). Cooler temps mean slower fermentation, so adjust your rise time accordingly.
Score lightly: A shallow slash or two is enough to control the loaf’s expansion without collapsing the dough.

Storage

Room temperature: Keep it in a bread bag or wrapped in a clean kitchen towel inside a plastic bag for up to 3-4 days.
Refrigerator: Store in an airtight container or sealed bag for up to a week if you want it to last longer, but it may dry out slightly.
Freezer: Slice it, wrap each piece in plastic wrap, then place in a freezer bag—good for up to 3 months. Thaw at room temp or toast directly from frozen.

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