Easy Sourdough Cinnamon Bread with Raisins

Check it out! I’ve got something special for you – sourdough cinnamon bread! It’s got that tangy sourdough flavor mixed with sweet and spicy cinnamon, sugar, and raisins. And the texture! Oh man, it’s soft and chewy with tons of cinnamon sugar that gets all caramelized and delicious when you bake it. All you need is an active sourdough starter, lots of ground cinnamon, a little sugar, and a pinch of salt for that extra burst of flavor. Trust me, this bread is irresistible. You can have it for breakfast or anytime you feel like treating yourself to something yummy.

And let me tell you about my lifelong love for cinnamon! It’s been my favorite spice since I was a kid. Cinnamon rolls were my go-to snack, and I have to admit, I ate them more often than I should’ve. My grandma used to make oatmeal with a cinnamon stick and a sprinkle of cinnamon, and it was the best breakfast ever. That’s why I love recipes like sourdough cinnamon bread, where cinnamon is the star of the show. It’s a flavor that always brings back happy memories for me, and I hope it does the same for you!

Why This Recipe is Awesome

Flavor Depth: Adding an active sourdough starter to the recipe gives the bread a unique tangy flavor that perfectly complements the sweet and spicy notes of cinnamon, which makes it taste like no other cinnamon bread out there.

Texture: The sourdough fermentation process also makes the bread’s texture better, giving it a more complex, chewier crumb and a crustier exterior than typical cinnamon bread. So, every bite has a satisfying contrast.

Natural Ingredients: The recipe uses natural ingredients such as sourdough starter, real butter, and cinnamon. This makes the bread wholesome and avoids artificial additives. I mean, who wants that nasty stuff in their food, right?

Versatility: You can enjoy this bread in many ways, not just for breakfast! Toast it with butter, use it as a base for French toast, or just have it with a cup of coffee. It’s one of those things you can have anytime, anywhere.

Ideal Consistency for Swirling: To make those perfect swirls, you need the filling to be thick enough to stay in place as you roll the dough, but it should also melt a little during baking to seep into the bread and accentuate the swirl pattern.

Some Helpful Tips…

• Don’t rush the proofing process. Your cinnamon raisin bread will turn out dense.

• Knead the dough until it doesn’t stick to the bowl of the stand mixer or your hands.

• Do not skip adding the egg wash before sprinkling the cinnamon sugar mixture. Your bread will separate during baking.

You’ll Need

1. Digital Scale – For precise ingredient measurements.

2. Mixing Bowls – Various sizes for different components of the bread.

3. Dough Scraper – To handle and fold the dough easily.

4. Stand Mixer fitted with the dough hook attachment (optional) – This allows for easier dough kneading, though hand-kneading is also possible.

5. Rolling Pin – To roll out the dough evenly before adding the cinnamon filling.

6. Loaf Pan – For shaping and baking the bread.

7. Pastry Brush – To apply egg wash or butter on the dough.

8. Oven Thermometer – To ensure the correct baking temperature.

9. Cooling Rack – For cooling the bread after baking to avoid sogginess.

10. Bread Knife – For slicing the bread once it has cooled.

Dough Ingredients

Active Sourdough Starter

This leavening agent provides the necessary yeast and bacteria to help the dough rise and develop its characteristic tangy flavor.

Milk

Adds moisture and fat to the dough, enriching it and helping to create a tender crumb. It also contributes to the bread’s richer taste and browner crust when baked.

Granulated Sugar

It provides sweetness to balance the tanginess of the sourdough. It also helps brown the crust and feed the yeast for better fermentation.

Salt

Enhances flavor and strengthens the gluten structure in the dough, providing better texture and volume.

Unsalted Butter

Adds richness and flavor. It improves the crumb texture, making the bread soft and moist.

Eggs

Contribute to the structure and richness of the dough. They also help in leavening and add color to the bread.

Vanilla Extract

Adds a hint of vanilla flavor, complementing the cinnamon and enhancing the overall taste profile of the bread.

Bread Flour

Higher in protein than all-purpose flour, bread flour gives the dough more strength and elasticity, resulting in a chewier and more substantial loaf.

Cinnamon Sugar Filling Ingredients

Egg Wash

Egg wash is brushed on the rolled-out dough to help the sugar and cinnamon adhere.

Granulated Sugar

When mixed with cinnamon, it creates the sweet and spicy filling that defines the bread. The sugar caramelizes slightly during baking, contributing to the texture and flavor of the filling.

Brown sugar

Brown sugar has a deeper caramel flavor that complements the cinnamon perfectly. It also creates a sticky texture that melts into the bread swirls.

Cinnamon Powder

The key flavoring for the filling, cinnamon pairs with sugar to give the bread its warm, spicy notes.

Instructions

1. Prepare the dough

Mix Wet Ingredients: In the bowl of a stand mixer fitted with the dough hook attachment, mix the active starter, warm milk, sugar, eggs, vanilla extract, and melted butter. Stir until everything is well combined.

Add Dry Ingredients: Gradually add the bread flour and salt to the wet mixture. Start with your stand mixer on low and then increase the speed by one or two notches and mix until no dry flour remains. Knead for about 5-6 minutes until a smooth and elastic dough forms. This is not a sticky dough, so add a tablespoon of flour at a time if your dough is too wet and sticky. At this point, you can add the raisins to the dough if you are making sourdough cinnamon raisin bread.

1. Step 3: First Rise

Bulk Ferment: Form a dough ball and place it in a lightly oiled bowl. Cover it with a damp towel or plastic wrap and let it rise until doubled in size. This will take about 8-12 hours, depending on the temperature of your kitchen and the activity of your starter. You can do the bulk fermentation on the counter or in the refrigerator.

1. Prepare the Filling

Mix Filling: In a small bowl, combine the granulated sugar, brown sugar, and cinnamon powder. Make an egg wash by combining an egg and water. Set aside.

1. Shape the Bread

Roll Out Dough: Once the dough has doubled, turn it out onto a lightly floured surface. Roll it into a large rectangle, about 9″ x 12″.

Add Filling: Brush the egg wash over the dough, leaving about an inch around the border. Evenly sprinkle the cinnamon sugar mixture over the top.

Shape the Dough: Starting from the short edge, roll the dough into a log. Pinch the seams to seal. The dough roll should be about 9 inches long, depending on the size of your loaf pan.

These instructions to shape your sourdough cinnamon raisin bread are specifically for a loaf of sandwich bread. I have included some other shapes in my Sourdough Milk Brioche recipe in case you feel extra fancy and want to experiment with the dough. I highly recommend the rose shape! The cinnamon sugar mixture caramelizes on top giving it a nice and crispy crust.

1. Second Rise

Proof the Loaf: Transfer the rolled dough to a buttered or greased loaf pan (you can also line it with parchment paper), seam side down. Cover with a damp kitchen towel or plastic wrap and let it rise for another 4-6 hours or until airy and puffy and nearly doubled in size.

1. Bake the Bread

Preheat Oven: About 30 minutes before baking, preheat your oven to 350°F (175°C).

Apply egg wash: Make an egg wash with one egg and water. Use a pastry brush to coat the top of the bread. The egg wash gives the bread a nice brown crust.

Bake: Place the loaf in the oven and bake for about 35-40 minutes or until the top is golden brown and the internal temperature reads 185°F.

1. Cooling (the most difficult step!)

Cool: Remove the bread from the oven and let it cool in the loaf pan for about 5 minutes, then transfer it to a wire rack to cool completely.

1. BE PATIENT: Don’t feel tempted to cut into the bread just yet. I know you worked hard getting to this stage. Your kitchen will smell like cinnamon heaven and will make your mouth water, but you must wait until your sourdough cinnamon raisin bread cools. Letting it cool will ensure your bread has the right texture and moisture distribution.

How to Serve Sourdough Cinnamon Raisin Bread

Check out these ideas for enjoying sourdough cinnamon bread:

1. Toast and Butter: Just toast slices of the bread and spread some butter on them. The heat from the toast will make the butter melt and enhance the bread’s flavors.

2. French Toast: Make yourself a fancy breakfast by using thick slices of bread to make French toast. Dip them in a mixture of eggs, milk, vanilla, and cinnamon, then fry until they’re golden brown. Drizzle some maple syrup and sprinkle powdered sugar on top.

3. Sweet Sandwiches: For a sweet sandwich, put cream cheese and fresh berries between two slices of cinnamon bread. It’s perfect for brunch or a snack.

4. With Hot Drinks: Warm up some sourdough cinnamon bread and have it with your coffee or tea. The spicy sweetness of the bread goes great with the bitterness of coffee and the subtlety of tea.

5. Bread Pudding: Don’t let the leftover bread go to waste! Cube it and use it to make a rich, custardy dessert. Add eggs, milk, sugar, and vanilla, and bake it until it’s set.

6. Ice Cream Topping: Toast the bread and crumble it over ice cream. The crunchy texture and cinnamon flavor make the ice cream even better.

7. Warm with Honey or Jam: Warm up some slices of cinnamon bread in the oven and drizzle honey or your favorite jam on top. It’ll make the bread’s natural flavors even more delicious.

Storage

At Room Temperature

Cool Completely: Ensure the bread is completely cool before storing it to prevent condensation, which can lead to sogginess.

Wrap Tightly: Wrap the bread tightly in plastic wrap. This helps to keep the air out and maintain moisture.

Store in a Cool, Dry Place: Keep the wrapped bread in a cool, dry place like a bread box or a pantry. It will last for about 2-3 days.

In the Freezer

Cool Completely: As with room-temperature storage, the bread must be fully cooled to avoid ice crystal formation during freezing.ff

Slice (Optional): You can slice the bread before freezing, allowing you to thaw only the amount you need.

Wrap Tightly: First, wrap the bread or individual slices in plastic wrap. Then, add a layer of aluminum foil or place it in a heavy-duty freezer bag to protect against freezer burn.

Label and Date: Label the package with the type of bread and the date frozen. Sourdough cinnamon bread can be kept in the freezer for up to 3 months.

Thaw Properly: When you’re ready to eat the bread, it should be at room temperature. If you prefer warm bread, you can reheat it in the oven at 350°F (175°C) for about 10 minutes or until heated through.

Frequently Asked Questions

Q1. How long does it take to make sourdough cinnamon bread?

It typically takes about 18-24 hours, including the time to refresh the starter, bulk ferment the dough, shape, prove, and finally bake.

Q2. Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour, but bread flour is recommended due to its higher protein content for better structure and chewiness.

Q3. Why does my sourdough cinnamon bread not have enough swirls?

Ensure you roll the dough out evenly and the cinnamon filling is spread uniformly before rolling the dough into a log. Not rolling tightly enough can also result in fewer cinnamon swirls.

Q4. Can I make the dough ahead of time?

Yes, you can prepare the dough and let it ferment for the first rise overnight in the refrigerator, which can also enhance the flavor. Overnight fermentation is recommended.

Q5. Why is my bread so dense?

Dense bread can result from insufficient fermentation time, an inactive starter, or insufficient kneading.

Q6. How do I keep the bread from becoming too dry?

To prevent dryness, do not overbake the bread and keep it covered with a cloth as it cools after baking.

Q7. What can I do if my dough is too sticky to handle?

If the dough is too sticky, lightly flour your hands and the surface, but be careful not to add too much flour, as it can alter the texture of the bread.

Q8. How long will sourdough cinnamon bread keep?

When wrapped in plastic or stored in an airtight container, it will stay fresh for about 2-3 days at room temperature. You can also freeze it for longer storage.

Q9. Can I add other ingredients to the filling?

Absolutely! You can add nuts, raisins, or even a dash of nutmeg or cardamom to the cinnamon filling for extra flavor.