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Sourdough Cinnamon Raisin Swirl Bread

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Homemade sourdough cinnamon raisin swirl bread is so much better than store-bought and makes the best toast you’ve ever had!

overhead shot of a loaf of sourdough cinnamon raisin swirl bread after it's been baked

Pinterest image for sourdough cinnamon raisin swirl bread with text overlay

Well I sort of thought 2017 would be the year of sourdough recipes here at IBK but then cookies and cakes got in the way and I haven’t posted any sourdough anything since January.

I can’t believe how time has gotten away from me! (Dear Time, if you’ll please slow down I’ll bring you some fresh bread. And a stick of butter. The real deal—no margarine, I promise.)

The only thing that can make me turn on the oven in the capital-H heat here in Phoenix is bread, specifically sourdough bread. I’m a sourdough baking fanatic, which is something I inherited from my amazing Grandma Myna. (I also inherited her sourdough starter—for more info on starter check out my Lazy Girl’s Guide to Sourdough Starter. It’s truly not as complicated as you might think.)

slices of cinnamon raisin swirl bread sitting on a white towel
This sourdough cinnamon raisin swirl bread is an adaptation of my favorite (and a family favorite too) sourdough bread. I upped the sugar just a smidge in the loaf itself and added raisins and a gorgeous (if I do say so myself) swirl of cinnamon sugar.

Sometimes I find cinnamon raisin bread severely lacking in flavor—like it’s bread with an eensy little bit of cinnamon and three raisins to be found in the entire loaf—so I wanted to make my own flavor-full version.

And this cinnamon raisin swirl bread definitely delivers on the flavor. After I took the pics for this post I devoured four slices with extra butter.
overhead shot of sourdough cinnamon raisin swirl bread with butter spread on top
I have an excuse; I’d just been at Pilates and was famished. Bread is a good recovery food. I hope?

If you have any questions about baking with sourdough please let me know! I’m not an expert but I have plenty of non-expert experience and would love to share my sourdough addiction with everybody. Have a great weekend!

How to make sourdough bread ahead of time

I love eating fresh bread early in the morning, but I will not wake up at 4 a.m. for that pleasure.  My trick to making sourdough bread ahead is to prepare the recipe up to the first rise, then let the bread do its first rise in the fridge overnight.  In the morning, pull the dough out of the fridge, let it sit at room temp for about 30 to 45 minutes, then continue with the recipe.

For this sourdough cinnamon raisin swirl bread, that would mean following the recipe through step 4, then popping the bread dough in the fridge.  In the morning after your bread has come to room temperature, make the swirl and proceed as directed.

PS, I had to share this pic. Cookie shoved her head under that pillow last night while we were watching House Hunters. One of the houses was really ugly (more ugly than usual) but I think this was more a reaction to the 118 degrees outside than to the house. Life just wouldn’t be the same without my favorite goofball!

Homemade sourdough cinnamon raisin swirl bread is so much better than store-bought and makes the best toast you've ever had!

4.5 from 2 votes
Homemade sourdough cinnamon raisin swirl bread is so much better than store-bought and makes the best toast you've ever had!
Print
Sourdough Cinnamon Raisin Swirl Bread
Prep Time
20 mins
Cook Time
35 mins
Rising time
2 hrs
Total Time
2 hrs 55 mins
 

Homemade sourdough cinnamon raisin swirl bread is so much better than store-bought and makes the best toast you've ever had!

Course: Bread
Cuisine: American
Servings: 12
Author: Kelsie
Ingredients
Bread:
  • 3/4 cup dark raisins
  • 3/4 cup hot water for soaking raisins
  • 3/4 cup lukewarm water
  • 1 1/2 teaspoons active dry yeast
  • 2 tablespoons granulated sugar
  • 1/2 cup sourdough starter
  • 4 tablespoons unsalted butter melted
  • 1 1/2 teaspoons salt
  • 2 teaspoons cinnamon
  • 2 1/2 to 3 cups all-purpose flour
Swirl:
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 large egg
Instructions
Bread:
  1. Combine the raisins and hot water in a small bowl. Let stand for 20 minutes, until raisins have gotten plump. Drain, pat dry, and set aside.
  2. Pour 1/4 cup of the lukewarm water in a small bowl. Sprinkle yeast and a pinch of the sugar over the top of the water and mix. Let stand at room temperature until foamy, about 10 minutes.
  3. In the bowl of a stand mixer fitted with the paddle attachment* combine the starter, remaining water, sugar, butter, salt, cinnamon, and 1 1/2 cups of the flour. Beat on low until smooth, 1 to 2 minutes. Add the yeast mixture and beat 1 minute more. Add remaining flour 1/2 cup at a time until it forms a soft dough that just clears the sides of the bowl.
  4. Remove the paddle attachment and replace with the dough hook. With mixer on low, add raisins. Knead bread on low speed to distribute raisins evenly throughout the dough. Turn out the dough onto a lightly floured surface and knead a few times by hand.
  5. Spray a large mixing bowl with cooking spray and place dough inside, turning dough a few times to coat with the spray. Loosely cover the bowl with plastic wrap or a dish towel and allow to rise at room temperature until doubled in size, 60 to 90 minutes.
Swirl:
  1. After dough has gone through its first rise, combine the cinnamon and sugar in a small bowl. Beat the egg and 2 teaspoons of water together in another bowl. Gently deflate the dough and turn it out onto a lightly floured work surface. Roll it into a rectangle about 8 inches wide by 16 inches long.
  2. Brush dough with the egg wash, then sprinkle the cinnamon sugar evenly over the top. Roll the dough up as tightly as you can make it, pinching the seal shut.
  3. Lightly spray a 9- x 5-inch loaf pan with cooking spray. Place loaf into the pan seam-side down. Cover loosely with plastic wrap and allow to rise until doubled in bulk and the dough has risen over the edge of the pan, about 1 hour.
  4. Preheat the oven to 350 degrees. Bake in the center of the oven for 35 to 40 minutes, until the top is golden brown and the loaf sounds hollow when tapped gently on top. Transfer to a wire rack to cool before serving.
Recipe Notes

*You can do this by hand, too, but you’ll have to knead the dough longer.

 

Bread adapted from The Bread Bible

Swirl adapted from King Arthur Flour

Related

Comments

  1. Q says

    December 9, 2019 at 6:30 pm

    4 stars
    It’s actually really good toasted. My parents said it’s great, but I’m not quite sure on how it turned out. It barely rose during the bulk rise, and was no where near the height the instructions recommended before baking. The swirl is epic though.

    Reply
    • Kelsie says

      December 11, 2019 at 1:34 pm

      I’m glad you enjoyed it!

      Reply
  2. Jo says

    May 15, 2019 at 8:57 am

    5 stars
    Love this raisin bread! Easy to make and taste so good. I am making it for my third time this morning. Thank you

    Reply
    • Kelsie says

      May 15, 2019 at 6:57 pm

      That makes me so happy, Jo! It’s one of my favorite bread recipes too 🙂

      Reply
  3. grace says

    July 3, 2017 at 8:53 am

    i had a starter for several years but it unfortunately didn’t survive one of my moves. 🙁 i haven’t gotten back into sourdough since, but this delicious bread is inspiring!

    Reply
    • Kelsie says

      July 3, 2017 at 4:02 pm

      OH NOOOOO! I’ll send you starter! It’s a necessary addition to any baker’s kitchen :). Happy Fourth, Grace!

      Reply
  4. David | Spiced says

    July 3, 2017 at 5:16 am

    So I’ve only dabbled with sourdough a couple of times, but I’ve always loved it. And I have a serious love for…no, addiction to…cinnamon raisin bread. This sounds like a combination that just needs to happen around here. Plus, baking bread is one of my all-time favorite kitchen activities! I love that photo of Cookie. I heard about the crazy temps out there in Phoenix. In fact, we were somewhere in Germany when I heard about it…and I immediately thought “Poor, Kelsie…” That’s right. Your heat wave made world news. 🙂 I hope it’s cooled down a bit by now. And I hope you and Cookie didn’t melt.

    Reply
    • Kelsie says

      July 3, 2017 at 3:57 pm

      OMG we made international news? Haha! I feel famous now! I hope you had an awesome trip! It’s dropped by about 10 degrees–the other morning I almost went back in for a sweater and it was 94 outside. I really am a Phoenician now :).

      Reply
  5. Simon says

    June 28, 2017 at 11:56 pm

    Makes me miss spending time in the kitchen. I used to do this

    Reply
    • Kelsie says

      June 29, 2017 at 8:13 am

      Spending time in the kitchen is definitely one of my favorite things!

      Reply
  6. Amanda says

    June 24, 2017 at 9:10 pm

    I love the idea of using a sourdough starter in the cinnamon swirl bread! I’ll definitely need to try this! Thanks for the great idea!! More butter is always better and spread across every corner of the slice of toast!

    Reply
    • Kelsie says

      June 26, 2017 at 10:00 am

      More butter is my motto :). Thank you Amanda! Have a great week 🙂

      Reply
  7. Cate @ Chez CateyLou says

    June 24, 2017 at 10:10 am

    Bread is the best recovery food for sure! This recipe is amazing – I love baking bread, but have never tried out a sourdough recipe. You are inspiring me to try it! Yum!

    Reply
    • Kelsie says

      June 24, 2017 at 3:43 pm

      Oh good! Thank you for confirming what I was hoping to be true :). Thank you Cate! Have a great weekend!

      Reply
  8. Katherine says

    June 23, 2017 at 4:55 pm

    I just started making my own sourdough bread earlier this year, and am loving it! So delicious. I need to try this version. 🙂

    Reply
    • Kelsie says

      June 24, 2017 at 3:42 pm

      Isn’t it fun? I honestly don’t think I’ll ever get sick of experimenting with it. Happy Saturday, Katherine!

      Reply
  9. Ashika - Gardening Foodie says

    June 23, 2017 at 2:42 pm

    Cinnamon Raisin bread is one of our favourite breads to toast for breakfast. But I always get it from the bakery. Yours look so much better…so how about sending me a loaf(or two) you know so that I can show it off to the baker and ask him why his is’nt as good.?
    Have a great weekend Kelsie?

    Reply
    • Kelsie says

      June 24, 2017 at 3:41 pm

      Haha! I’ll be happy to send you a few! Thank you Ashika, and you have a great weekend, too!

      Reply
  10. hummingbirdthyme says

    June 23, 2017 at 12:12 pm

    Ok you have inspired me! I really need to start baking some bread. Sourdough is one of my all-time favorites and with raisins and cinnamon – wow! I may have to start the starter today!

    Reply
    • Kelsie says

      June 24, 2017 at 3:40 pm

      Yes, please start baking with sourdough so you can share my addiction! It’s so much fun to get into :). Have a great weekend Laura!

      Reply
  11. eastofedencook says

    June 23, 2017 at 8:51 am

    My sourdough starter is just a memory. I couldn’t seem to keep it going. This fabulous Cinnamon Raisin Bread has me rethinking my baking plans!

    Reply
  12. Pamela (BrooklynFarmGirl) says

    June 23, 2017 at 8:43 am

    This looks perfect!

    Reply
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photo of Kelsie Roehl     Hey there! I’m Kelsie and this is where I share my buttery, sugary, and all-around delicious recipes. I LOVE to bake and I want you to love baking too, so all of my recipes are totally do-able for the home baker.  If you need a little dessert in your life, consider this your one-stop shop for anything sweet! Need a little more info? Here you go!

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