Cinnamon Raisin Sourdough Bread Recipe

This cinnamon raisin sourdough bread is perfectly chewy with a golden crust and sweet cinnamon swirls in every slice. Studded with juicy raisins and cold proofed for deep flavor, it’s cozy, bakery-style bread made at home. Perfect for toast, French toast, or slathered with butter straight from the oven.

If bakery cinnamon raisin bread had a glow-up… this would be it.

We’re talking chewy sourdough texture, ribbons of cinnamon sugar swirled through the crumb, and juicy raisins in every bite. It smells like a cozy Sunday morning and tastes even better toasted with salted butter melting into all those little pockets.

And the best part? It’s your same trusty sourdough base. We’re just adding cinnamon, brown sugar, and raisins to turn it into something that feels straight out of a fancy artisan bakery.

This one doesn’t last long in my house. Fair warning.

If you love sourdough recipes you may also enjoy my Jalapeno Cheddar Sourdough Bread or my Chocolate Chip Sourdough Loaf.

Ingredients For The Cinnamon Raisin Sourdough Bread Recipe

You will need the following ingredients listed below to make the delicious sourdough bread (the exact measurements, nutritional information and full recipe are in the recipe card at the bottom of the post):

• Active Sourdough Starter – Your bubbly, living, bread-baking bestie.
• Warm Water – Hydration is key for a perfectly chewy dough.
• Bread Flour – Gives the loaf that classic sourdough structure and chew.
• Salt – Because no one likes bland bread.
• Raisins – Adds natural sweetness and texture. You can sub golden raisins if you prefer.
• Ground cinnamon – Adjust depending on how cinnamon-forward you want it.
• Brown sugar – Creates subtle sweetness and helps form those cinnamon swirls.

How To Make

1. Feed Your Starter (4–8 Hours Before Baking)

Mix 50 g starter, 100 g flour, and 100 g water (1:2:2 ratio).
Let it double in size before using.
To test readiness, drop a spoonful into water—if it floats, it’s good to go.

2. Mix the Dough

In a large bowl, dissolve 125 g active starter in 325 g warm water until milky.
Add 500 g bread flour and 10 g salt.
Mix with a wooden spoon or dough whisk until a shaggy dough forms.

3. Rest & Hydrate

Cover with a kitchen towel and let rest for 1 hour.
This allows the flour to fully hydrate and makes the dough easier to work with.

4. Stretch & Fold (Add The Cranberries)

Every 30 minutes, perform 3–4 sets of stretch and folds to build gluten strength. On the second set of stretch and folds, scatter the raisins over the dough and fold them in as you stretch.
After the final set, cover and let bulk ferment at room temperature for 4–12 hours, depending on room temperature and starter activity.

5. Shape the Dough

Lightly flour your counter or work surface and gently turn out the dough.
Shape into a rectangle and add on 1/2 of your brown sugar and cinnamon evenly all over the dough. Then fold one side of the rectangle over into the middle of the dough and add more cinnamon and brown sugar. Then fold the other side of the rectangle on top of the side you just placed down and add the remaining brown sugar and cinnamon. Then gently roll the dough up from one end to the other.
Use gentle push-and-pull motions to create surface tension on top.
Place seam-side up into a floured banneton or towel-lined bowl.

6. Cold Proof for Deep Flavor

Let the dough rest at room temperature for 30–60 minutes, then put in refrigerator for 12–48 hours (longer = more flavour).
Wrap a slightly damp towel around the bowl to prevent drying.

7. Score & Bake

Preheat oven to 450°F (230°C) with a Dutch oven inside or large pot with lid for at least 15 minutes.
Flip dough onto a piece of parchment paper, dust lightly with rice flour if desired, and score the top of the dough with a bread lame or sharp knife.
Transfer to Dutch oven and bake covered for 30 minutes, then uncovered for 15 minutes until deeply golden.

8. Cool (Yes, This Matters)

Cool on a wire rack for at least 1 hour before slicing to avoid a gummy texture. Slice, slather with butter, and enjoy every bite.

Tips And Tricks For Best Results

• Soak raisins in warm water for 10 minutes if they feel dry, then pat dry before adding.
• Don’t overdo the cinnamon — too much can slow fermentation.
• If you want a stronger swirl effect, gently roll the dough tighter during shaping.
• Let it cool fully before slicing for the best crumb structure.

Storing Leftovers

Store at room temperature wrapped in a tea towel or bread bag for up to 3 days.

Slice and freeze for longer storage. Toast straight from frozen and it’s perfect.

Frequently Asked Questions

Can I add nuts?
Yes! Walnuts pair beautifully with cinnamon raisin. Add them with the raisins during stretch and fold.

Why did my loaf spread instead of rise?
It may have been slightly over-proofed or lacked surface tension during shaping.

Can I make this sweeter?
You can increase brown sugar slightly, but keep it moderate so it doesn’t interfere with fermentation process.

Is this good for French toast?
Elite. Truly.

Other Sourdough Recipes You May Enjoy!

• The Best Original Sourdough Bread
• Pepperoni Pizza Sourdough Loaf
• Sourdough Discard Crackers
• Pesto Sundried Tomato Parmesan Sourdough Bread
• Roasted Garlic Rosemary Sourdough Loaf
• Cranberry Sourdough Bread

If you make the cinnamon raisin sourdough bread, I’d love to see it. Leave a star rating and comment below, share a photo on Instagram and tag @basicswithbails, or pin it on Pinterest for later. And if you film yourself making these on TikTok or Reels, tag me, I’ll be hyping you in the comments.