Sourdough Cinnamon Raisin Swirl Loaf

Joselyn Buehler

Cinnamon raisin bread has always been a nostalgic favorite—loved by both kids and adults for its sweet, spiced comfort. The chewy bursts of raisin, the warm swirl of cinnamon sugar, and the soft, tender crumb make it a timeless treat. This Sourdough Cinnamon Raisin Swirl Loaf takes that classic loaf to the next level, blending the deep flavor of natural fermentation with the familiar coziness of cinnamon and brown sugar.

5 from 3 votes

Print Recipe

Prep Time 8

Cook Time 50

Servings 12

Equipment

Digital scale
Measuring cups and spoons
Large mixing bowl or straight edged clear container
9x5 loaf pan
Silicone spatula
Dough scraper
Plastic wrap
Instant read thermometer
Cooling rack
Serrated bread knife

Ingredients

Main Dough:

1 2/3 cups (380g) water room temperature
1/2 cup (100g) active sourdough starter fed from the night before
1 Tablespoon (25g) raw honey
2 Tablespoons (25g) avocado oil
4 cups (500g) all-purpose flour bread flour
1 teaspoon (10g) sea salt
2/3 cup (100g) raisins

Cinnamon Swirl:

1/3 cup (67g) brown sugar, packed
2 Tablespoons (16g) all-purpose flour
1 Tablespoon (7g) ground cinnamon

Instructions

Feed Your Starter (the night before)

To ensure a bubbly and active starter, feed it the night before baking.
Mix in a jar with a spatula:
• 20g (1 tablespoon) mother starter
• 100g (1/2 cup) water
• 100g (3/4 cup) flour
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.

Mix Your Main Dough:

In a large bowl or straight edged container, mix the active starter, flour, honey, avocado oil, water, salt, and raisins. Stir and knead with your hand 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).
1 2/3 cups (380g) water, 1/2 cup (100g) active sourdough starter, 1 Tablespoon (25g) raw honey, 2 Tablespoons (25g) avocado oil, 4 cups (500g) all-purpose flour, 1 teaspoon (10g) sea salt, 2/3 cup (100g) raisins
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 90 degrees and repeat with the next side. Do this for all four sides of the dough to form a ball.
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.

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.
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.

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.
1/3 cup (67g) brown sugar, packed, 2 Tablespoons (16g) all-purpose flour, 1 Tablespoon (7g) ground cinnamon
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 10x20 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 roll.
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 bottom and seal the ends by tucking them under slightly.
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 optional fermentation, or proceed with proofing and baking.
If you choose to refrigerate overnight, do not proof after shaping. Dough will proof in refrigerator in pan, but will need additional proofing time at room temperature. Allow loaf 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.
If skipping overnight fermentation:
Let it proof at room temperature for about 1 hour, or until the dough is just peeking over the edge of the pan.

Baking The Loaf:

Preheat your oven to 400°F (200°C) on convection bake.
When the oven is preheated, place the loaf in the oven 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.
While the loaf is still warm, brush the top with a cold butter stick for a soft and shiny crust. Allow the bread to cool completely on a wire rack before slicing.

Notes

Final Tips:

• Cooling is Key: Cooling the bread fully ensures the interior sets properly and slices beautifully.

• Storage: Wrap in plastic or store in a bread bag for up to 3 days at room temperature, or slice and freeze for longer storage for up to 2 months.