Soft Sourdough Cinnamon Raisin Swirl Bread

sliced cinnamon raisin swirl sourdough bread

Soft Sourdough Cinnamon Raisin Swirl Bread

Course: bread, Breakfast, sandwich bread, Snack

Cuisine: homemade sandwich bread, same day sourdough, Sourdough

Keyword: beginner sourdough recipes, cinnamon raisin bread, cinnamon swirl, easy sourdough, easy sourdough recipe, fluffy sourdough bread

Prep Time: 15

Cook Time: 45

Bulk Fermentation and proofing: 7

Total Time: 8

Servings: Slices (one loaf)

Calories: 223kcal

This sourdough cinnamon raisin swirl bread is soft, fluffy, and filled with a brown sugar cinnamon swirl and juicy raisins. Made with an active sourdough starter, this recipe can be made same day or has an optional overnight proof, so you can enjoy fresh homemade bread on your timeline. It's perfect for breakfast, French toast, or an afternoon snack.

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Equipment

1 Large mixing bowl
1 Kitchen Scale
1 Dough Whisk
1 Bowl cover
1 small bowl (for soaking raisins)
1 small bowl (for cinnamon sugar mixture)
1 Rolling Pin
1 Soft measuring tape
1 10×5-inch loaf pan
1 sheet of foil
1 Digital Food Thermometer
1 Cooling rack

Ingredients

Feeding Starter 1:5:5 Ratio

15 g sourdough starter
75 g unbleached Flour
75 g filtered water

Dough

150 g active sourdough starter
280 g warm filtered water
25 g avocado oil sub: olive oil or melted butter
10 g vanilla bean paste or extract
50 g granulated sugar
500 g unbleached bread flour
10 g salt

Add-In

100 g raisins
hot water to cover raisins

Cinnamon Swirl Filling

50 g brown sugar 1/4 cup
5 g ground cinnamon 2 tsp
10 g unbleached bread flour 1 tbsp + 1 tsp

Optional Topping

1 tbsp melted butter

Instructions

Feeding Sourdough Starter (Before Bed)

This is a same day recipe, but I usually feed my starter the night before. I've included this step below for anyone who wants a little extra guidance.
The night before making the dough feed your starter a 1:5:5 ratio.
15g starter
75g unbleached flour
75g filtered water
The recipe calls for 150g of active starter, this ratio will leave you with 15g extra to keep your starter going.
15 g sourdough starter, 75 g unbleached Flour, 75 g filtered water

Mix the Dough (In the morning)

In a large mixing bowl, combine the active sourdough starter, warm water, avocado oil, vanilla bean paste (or vanilla extract), and sugar. Stir until the mixture is smooth and milky
150 g active sourdough starter, 280 g warm filtered water, 25 g avocado oil, 10 g vanilla bean paste, 50 g granulated sugar
Add the bread flour and salt, then mix with a dough whisk until all of the flour is incorporated and a shaggy dough forms.
It won’t be smooth at this point, that’s completely normal. Cover and let the dough rest for 1 hour.
500 g unbleached bread flour, 10 g salt

Soak the Raisins

While the dough rests, place the raisins in a bowl and cover them with hot water. Let them soak until you’re ready to add them during the second set of stretch and folds.
100 g raisins, hot water to cover raisins

Stretch and Folds

After the initial 1 hour rest, perform your first set of stretch and folds to build strength in the dough. We want to develop some structure before adding the raisins.
Gently stretch a side of the dough upward, then fold it over the center, rotating the bowl until you've folded all four sides. Cover and let the dough rest for 30 minutes.
Drain the raisins and pat them dry.
During the second set of stretch and folds, gently press a handful of raisins onto the surface of the dough. Stretch one side of the dough up and fold it over the raisins, then add another handful and repeat. Continue until you’ve worked your way around all four sides, tucking the raisins into the dough so none are left exposed.
Cover and let the dough rest for another 30 minutes.
Perform a third set of stretch and folds, continuing to tuck any exposed raisins underneath the dough to help keep them contained.
Cover and continue bulk fermentation.

Bulk Fermentation

Cover the dough and allow it to bulk ferment until a little less than doubled in size, airy, bubbly, and jiggly. Use the dough temperature chart below as a guide but always watch the dough, not the clock. Time starts when you mixed your dough in step 1.
Dough Temperature vs. Approx Bulk Fermentation Time
80°F (27°C) 4–5 hours
75°F (24°C) 5–6 hours
70°F (21°C) 7–8 hours
65°F (18°C) 10–12 hours
Tip: Be careful not to let your dough bulk ferment for too long. If it over ferments, it will become sticky and difficult to handle, making it much harder to roll a tight cinnamon sugar swirl.

Prepare the Filling

Mix together the brown sugar, ground cinnamon, and flour.
50 g brown sugar, 5 g ground cinnamon, 10 g unbleached bread flour

Shape the Loaf

Grease a 10×5 inch loaf pan (a 13x4 will also work here) with nonstick spray.
Turn the dough onto a lightly floured work surface.
Mist your hands and rolling pin with water to help prevent sticking.
Gently stretch the dough into a long rectangle, then use a rolling pin to roll it to approximately 9 × 18 inches.
If you notice any large air bubbles after rolling the dough into a rectangle, gently pop them before adding the filling. Make sure there are no visible tears in the dough for the cinnamon sugar mixture to leak through.
Lightly mist the dough with water (or brush on the thinnest film of water) before adding the filling.
Evenly sprinkle the cinnamon sugar mixture over the dough, leaving about 1 inch around both sides and the top. Leave the bottom edge uncovered only enough to begin rolling—the bottom of the rectangle will become the center of the swirl, so distribute the filling all the way down toward that edge. Use your hands to gently spread and pat the filling into an even layer over the dough.
Starting from the bottom, roll the dough tightly into a log. As you roll, gently pull the dough back toward yourself after each rotation before continuing to roll. This creates tension and keeps the swirl tight without trapping large air pockets.
As you roll, pinch the sides closed to keep the filling inside. Once you've finished rolling, pinch the seam along the bottom to seal it closed.
Place the loaf seam-side down into a well greased 10 x 5 inch (or 13x4in) loaf pan.

Second Rise

Same Day Method (recommended): Cover the dough and let it proof until it looks noticeably puffy and has risen to the top of the pan. Be careful not to let it rise over the top, as over proofing can cause gaps in the cinnamon swirl.
Depending on your kitchen temperature, this second rise usually takes about 2 hours. A warmer kitchen will speed up the rise, while a cooler kitchen will slow it down.
Overnight option: Cover dough and let it cold proof in the refrigerator overnight or up to 24 hours. Before baking, make sure it reaches the top of the pan. You may have to let it sit in a warm spot for 1-4 hours depending on how much it rose in the refrigerator.

Bake

Preheat the oven to 375°F.
Pop any large bubbles on the surface of the dough with a toothpick.
Bake uncovered for 35 minutes, then loosely tent the loaf with a piece of aluminum foil and continue baking for 10 more minutes.
The bread is done when the crust is golden brown and the center reaches an internal temperature of 200°F.

Cool

As soon as the bread comes out of the oven, brush the top with melted butter for an extra soft crust. (I just use a stick of butter and rub it on the crust, less dishes!)
Remove the bread from the pan and transfer it to a cooling rack.
Let it cool completely before slicing to prevent a gummy crumb.
Enjoy!

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