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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!

Sourdough Cinnamon Raisin Swirl Bread

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
Prep Time 20 minutes
Cook Time 35 minutes
Rising time 2 hours
Total Time 2 hours 55 minutes
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.