Sourdough Cinnamon Raisin Swirl Bread

There’s just something about cinnamon raisin bread that feels like home. Warm, sweet, nostalgic… it’s hard to beat. This Sourdough Cinnamon Raisin Swirl Bread is soft, swirled with brown sugar and cinnamon, and packed with juicy raisins in every slice. It’s easy to make, and even easier to eat. Perfect for toast, French toast, or straight off the cutting board while it’s still warm.

Why You’ll Love This Recipe

Soft, fluffy crumb: This loaf is tender and delicate without being dense.
Perfect cinnamon swirl: built to avoid oozing and give you an even swirl every time.
Skip soaking raisins: This dough has enough hydration so the raisins soften as the dough ferments.
Beginner friendly process: this recipe has simple, clear steps with photos that give consistent results.
Same day bake option: Need bread quickly? This recipe lists a same day bake option to fit your busy schedule.

Tools You’ll Need:

Digital Kitchen Scale– for weighing out your ingredients (highly recommended for accuracy). This one linked here is great to start with.
Measuring Cups & Spoons- (optional, if you prefer to not use a scale).
Bowl or straight edge container for mixing and proofing dough– to mix your dough and make sure your dough is rising properly. You can use a clear square Tupperware for this, I don’t recommend a bowl as it is hard to assess your rise. I’ve linked here the container I like to use.
Silicone Dough Spatula– to mix and shape the loaf. I love these dough spatulas linked here.
Rolling Pin (optional)- to help you roll out the dough to the desired size. You can laminate by hand if you prefer. I love this small rolling pin linked here.
Small Bowl- for mixing the cinnamon sugar filling.
Lint-free cloth or plastic wrap– to cover the dough while resting.
Digital food thermometer (optional)- to check the temperature of your starter and dough, this ensures a more reliable result. I use this one linked here.
9×5 loaf pan– standard size for shaping and baking the final loaf. I love this loaf pan from USA Bakeware linked here.
Bread Knife– for cutting your bread once cooled. I love this bread knife linked here.
Cooling rack– to cool your loaf evenly after baking.

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Gather your Ingredients:

Cultured Sourdough Starter- A strong sourdough starter is key to making this bread. It should be recently fed and doubled to use in this recipe. Need help making a starter? Visit my Sourdough Starter Guide to get started!
All-purpose Flour– Forms the structure of the loaf with a soft, balanced crumb. You can also use bread flour. Flour also binds the swirl mixture to prevent leaking and create a clean spiral.
Water- Water hydrates the flour, activating enzymes that break down starches into sugars. These sugars then feed the wild yeast and lactic acid bacteria, creating more fermentation in your bread. It is best practice to use water that is free of chlorine, which can inhibit the microbes. Filtered water, spring water, and non-chlorinated tap water are all fine options to use.
Salt- any high quality sea salt is fine to use in your bread. I typically use Redmond Sea Salt, I recommend staying away from iodized salt as it can inhibit yeast and bacteria development.
Honey– This adds a natural sweetness, promotes browning on the crust, and keeps the crumb soft. You can substitute for sugar, maple syrup, or agave if you like.
Avocado Oil– Enhances moisture and tenderness in the dough. You can substitute for any neutral cooking oil, but I don’t recommend olive oil as the flavor can be overpowering.
Raisins– Add sweetness, chewiness, and bursts of flavor throughout the loaf for that signature flavor and taste.
Ground Cinnamon– Delivers warm, spiced flavor that defines the swirl through the bread.
Brown Sugar– Adds sweetness that melts into the cinnamon swirl.
Salted Butter (optional)- for brushing on top of the loaf for a softer crust and deeper flavor.

Instructions

Step 1: Feed Your Starter Night Before Baking

Baker’s Schedule Day 1- 8:00 PM

To ensure a bubbly and active starter, feed your starter the night before baking.

Use a 1:5:5 ratio to feed your starter (this means one part mature mother starter, five times the water, five times the flour).

Mix flour and water in a jar with a spatula, cover loosely with lid, and mark the volume of the starter in your jar with a rubber band or piece of tape and marker. Let starter sit at room temperature (70-75 degrees) overnight until bubbly and doubled in size.

Step 2: Make the Dough

Baker’s Schedule: Day 2- 8:00 AM

In a large bowl or as I prefer a clear straight edge container, mix the active starter, water, avocado oil, and honey until the starter is dissolved.

Add the salt, flour, and raisins to the starter mixture. Stir and knead with your hand or dough whisk until all ingredients are combined into a shaggy dough. Cover with a damp towel or plastic and let it rest for 30 minutes at room temperature (70-77 degrees).

Step 3: Stretch and Folds

After the rest, begin your stretch and folds. This helps build structure in your dough.

How to do a stretch and fold: Starting at the edge of the dough with wet hands, gently lift one edge of the dough, stretch it up, and fold it over the center. Rotate the bowl/container 90 degrees and repeat with the next side. Do this for all four sides of the dough to form a ball.

How to perform a stretch and fold

Cover the dough and let it rest for 30 minutes. Repeat this stretch-and-fold process two more times at 30 minute intervals for a total of 3 sets. Your dough should go from being rough and clumpy to smooth and silky.

Dough should be smooth after stretch and folds are done

Step 4. Bulk Fermentation

After the stretch and folds, cover the dough and let it bulk ferment for 5-6 hours. Keep the dough at a temperature of 75–78°F (24–26°C) for best results. The dough should rise by 80%, stopping just shy of doubling in size.

The best way to measure dough has proofed 80 percent in volume is to mark the volume of the dough in your container or bowl when you first mix your dough, then as the dough ferments you can more accurately assess how much it has risen in volume and when it’s ready to shape. Other signs of dough being properly fermented and ready for shaping include fermentation bubbles, a domed top, and springs back when you poke it with your finger.

Same Day Baking Note: if dough proofs over 80%, it’s best to bake same day. Over proofed dough won’t sustain an overnight refrigeration and runs the risk of being flat.

Dough after bulk fermentation is finished

Step 5: Shaping & Filling the Cinnamon Swirl Loaf

In a small bowl, prepare your cinnamon swirl filling by whisking together the brown sugar, cinnamon, and flour until well combined. Set aside.

Lightly flour your work surface to prevent sticking, and grease your loaf pan with a light coat of oil or nonstick spray.

Gently turn your dough out onto the floured surface. Using a rolling pin, roll the dough into a large rectangle approximately 10×20 inches (bottom and top being 10 inches). The width should match the length of your loaf pan; the longer the rectangle, the more distinct the swirl will be.

Evenly sprinkle the cinnamon sugar mixture over the surface of the dough, leaving a ½-inch border along the edges to help seal the bread.

Starting at the bottom (the edge closest to you), gently roll the dough up into a tight log using your hands or a dough scraper to help lift and tuck as you go. Once rolled, pinch the seam closed along the top and seal the ends by pinching and tucking them under slightly.

Sprinkle the cinnamon sugar filling over the top of the dough leaving a 1/2 inch border at the edge

Starting at the bottom edge, roll up the loaf — Sprinkle the cinnamon sugar filling over the top of the dough leaving a 1/2 inch border at the edge

Carefully transfer the rolled dough into the greased loaf pan, seam side down. Cover loaf pan with plastic.

NOTE FOR OVERNIGHT REFRIGERATION AFTER SHAPING:

At this point you have the option to cover the loaf in the pan with plastic and refrigerate overnight for longer fermentation, or proceed with proofing and baking.

If you choose to refrigerate overnight, do not proof after shaping. Bread will proof in refrigerator in pan, but will need additional proofing time at room temperature the next day. Allow the bread to come to room temperature the next morning and proof 1-2 hours or until dough is risen over the edge of the pan and proceed with baking instructions as listed below. Temperature of the dough and your home will affect how long this process takes, rely on visual cues more than time.

IF SKIPPING OVERNIGHT FERMENTATION:

Let the bread proof at room temperature for about 1 hour, or until the dough is just peeking over the edge of the pan. See the picture below for how the bread should look before baking.

Note: If you over proof the bread while it’s in the pan, you will end up with a distorted swirl.

Bread after rising — Bread before rising

Step 6: Baking the Bread

Preheat your oven to 400°F (200°C) on convection bake.

When the oven is hot, place the loaf in the oven on the center rack and bake for 45-50 minutes or the internal temperature of the loaf reads 200-205 F. You can use a digital thermometer inserted into the loaf to check this.

If the top of the loaf starts to get too brown, tent the top with foil and continue baking.

Remove the loaf from the oven as soon as it’s done baking, and allow to cool five minutes before brushing the top with butter.

While the loaf is still warm, brush the top with cold butter for a soft and shiny crust. Allow the bread to cool completely on a wire rack before slicing.

Yields 1 loaf

How to Store:

Room Temperature- Store wrapped in plastic or cloth at room temperature for up to 3 days. Toast for best texture and enjoy!

Refrigerator- Store bread tightly wrapped in plastic in the refrigerator for up to five days. Reheat slices in the oven or toaster for best texture!

Freezer- Store sliced bread in the freezer in a Ziplock bag with all air removed. For easier separation, put pieces of parchment between the slices before freezing. Allow bread to thaw to room temperature and toast for best flavor.

FAQ’S

Can I use sourdough discard instead of active starter?

No. This recipe relies on an active, bubbly starter for proper rise and structure.

Can I make this dough ahead of time?

Yes. After shaping the bread, cover and refrigerate overnight. Let it come to room temperature and finish proofing before baking. See my notes on this.

Why did my cinnamon swirl separate?

This can happen if the dough is rolled too loosely or proofs too long in the pan. Roll tightly and seal the seam well, and avoid over proofing in the pan.

What size pan should I use?

A standard 9×5 loaf pan works best for proper height and even baking. I’ve linked the one I use under Tools.

How do I know when it’s done baking?

The top should be golden brown, and the internal temperature should be around 195–200°F.

If you loved this recipe, drop a comment and leave a star review and don’t forget to checkout more of my artisan sourdough recipes like my Sourdough Raspberry Cheesecake Bread!