cinnamon raisin bread

Beautifully swirled cinnamon raisin bread begins with your bread recipe of choice. Her are the instructions for turning your bread recipe into a yummy cinnamon raisin bread.

Sourdough Cinnamon Raisin Bread

starter-freshly fed and active

warm water

honey

avocado oil

White bread flour (high protein)

Salt

cinnamon

Cup sugar- (either brown sugar

raisins

water

Begin with a very active recently fed starter....

Begin with a very active recently fed starter. It should pass the float test.

Set a large bowl on a digital food...

Set a large bowl on a digital food scale set to grams and press the tare button. The scale should read zero.

Pour in the water to weight of 650...

Pour in the water to weight of 650 g. Press tare.

Pour in 300 grams of starter. Press tare....

Pour in 300 grams of starter. Press tare. The starter should form a floating mass on the water.

Add the oil. Press tare

Add the honey. Press tare.

Whisk together the starter, oil, honey and water...

Whisk together the starter, oil, honey and water until they are mixed.

Add the 1000 grams of flour.

Mix the flour into the water/starter with a...

Mix the flour into the water/starter with a dough hook, spatula and your wet hands until you have a shaggy ball of dough.

autolyse 1 hour.

Sprinkle salt across dough.

spritz with water bottle and work in the...

spritz with water bottle and work in the salt with wet hands.

Rest 30 mins

PREPARE RAISINS: Put the raisins in water and...

PREPARE RAISINS: Put the raisins in water and set aside. They will plump as they absorb water for a better finished baking result.

Begin Stretch and Folds. You need 4 rounds...

Begin Stretch and Folds. You need 4 rounds of stretch and folds 30 mins apart. See video for technique.

BEFORE the second stretch and fold cut the...

BEFORE the second stretch and fold cut the dough in half if you only want ONE loaf for cinnamon raisin bread. The other make as plain.

Incorporate the plumped raisins into the dough in...

Incorporate the plumped raisins into the dough in the second and third stretch and folds. Half in one then half in the other.

Fourth stretch and fold all the raisin will...

Fourth stretch and fold all the raisin will be blended evenly throughout the dough.

Refrigerate overnight.

Remove from fridge and warm to room temperature....

Remove from fridge and warm to room temperature. (ABOUT TWO HOURS)

( If you have not yet divided the...

( If you have not yet divided the dough for loaves) Divide the dough into two equal dough balls by weight.

Bench rest an hour until dough is elastic.

De-gass dough with rolling pin and shape for...

De-gass dough with rolling pin and shape for pans as shown in post.

Spray the dough with water and evenly sprinkle...

Spray the dough with water and evenly sprinkle with Half the cinnamon sugar.

Fold the outside edges of the dough to...

Fold the outside edges of the dough to the center and close the seam. Sprinkle remaining cinnamon sugar on the top.

Fold the FRONT corners of the rectangle to...

Fold the FRONT corners of the rectangle to the center seam.

Roll the dough up tucking it as you...

Roll the dough up tucking it as you roll to keep the roll tight.

Flatten the seam and pinch the ends.

Place the formed dough loaf into your oiled...

Place the formed dough loaf into your oiled bread pans.

let dough do a final rise in bread...

let dough do a final rise in bread pans covered loosely with plastic until they reach the top of the loaf pans.

Do an egg wash(optional) on top of the...

Do an egg wash(optional) on top of the dough before baking.

Score the dough with a sharp wet blade. Make...

Score the dough with a sharp wet blade. Make one deep slash down the length of the loaf for best rise.

Preheat oven with a pizza stone(or baking sheet)...

Preheat oven with a pizza stone(or baking sheet) and broiler pan on oven shelf below at 400°.

Loaf pans go on top of a sheet...

Loaf pans go on top of a sheet pan onto the stone(If you have one).

Spritz loaves very liberally with water bottle just...

Spritz loaves very liberally with water bottle just before going into oven.

Pour water about 1/2 inch deep in the...

Pour water about 1/2 inch deep in the broiler pan. This creates steam.

Keep steamy for first 15 mins. Spray hot...

Keep steamy for first 15 mins. Spray hot oven with water as you begin baking the loaves.

After 15 mins turn oven down to 375°.

Bake an additional 30-35 mins.

Turn loaves for even browning.

Using a digital thermometer check internal Temp of...

Using a digital thermometer check internal Temp of loaf. It is done at 200°. If you don't have a thermometer pop loaves out to test for hollow on bottom. Or thump the loaf. Does is have a hollow sound?

Remove from oven and cool on racks to...

Remove from oven and cool on racks to room temperature before cutting the bread.

https://mediavine-res.cloudinary.com/video/upload/ow7ogcfeoouupoyvotzw.mp4

Homemade Sourdough bread is a worthy journey into Artisan bread making.  The adventure begins with wild yeast starter and continues into the vast and rich history of bread baking.

Beginner Artisan Sourdough Bread Recipe 

This Cinnamon Raisin Bread is one of the simplest breads you can make at home, and and it's loaded with wonderful cinnamon flavor!

Cinnamon Raisin Bread

milk

unsalted butter (melted)

tbsp honey

instant yeast

all-purpose flour ((3.5 cups, measured)*)

salt

eggs

butter (for greasing the pan)

brown sugar

tbsp cinnamon

Combine the milk, melted butter, and honey in a microwave safe glass.

Heat the liquid in the microwave** to 110 to 115 degrees F, then stir in the yeast. Let this mixture sit for 10 minutes, until foamy.

Pour the yeast liquid into the bowl of a stand mixer, and add the flour, salt, eggs, and raisins.

Stir it around with a wooden spoon or the dough hook of the mixer until roughly combined.

Fit the stand mixer with the dough hook, and knead for 10 minutes on medium low speed.

Cover the dough bowl with plastic wrap and let the dough rise for one to two hours, until doubled in size.

Lightly flour your countertop and spread the dough into a rectangle that is the length of your loaf pan (about 9 inches). It doesn't have to be perfect.

Make the cinnamon filling by stirring together the brown sugar, cinnamon, butter, and salt.

Spread this mixture all over the top of the dough rectangle, then roll the dough up like a cinnamon roll, and pinch the seam shut.

Grease a loaf pan with butter, and place the bread roll seam side down into the pan.

Cover the loaf with plastic wrap and let it rise for 60 minutes.

Preheat the oven to 375 degrees F, and place a sheet pan on the lowest shelf of the oven. Add enough boiling water to cover the bottom of the sheet pan, then bake the bread on the shelf above the water for 40-50 minutes until the inside registers 190 to 200 degrees on an instant read thermometer.

Let the bread cool completely on a wire rack before slicing it. Enjoy!

Storing: since there are no preservatives, the bread will only keep for a few days at room temperature. I recommend freezing any unused bread.

Inspired by my love of Hot Cross Buns, this easy cinnamon raisin bread is the perfect recipe for Easter. Soft, fluffy and perfectly spiced.

Easy Cinnamon Raisin Bread

g (2tsp) instant yeast

sugar

flour flour

nutmeg

½ tsp ground ginger

butter / oil ((room temperature butter))

egg (beaten (for egg wash) (optional))

Whisk water, milk, sugar and yeast together. Allow to stand for 10 minutes until foamy.

In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, spiced and salt.

With the mixer running, add the yeast mixture and allow to knead in.

Add the butter or oil, allow to knead in then add more flour, one third cup at a time until the dough is smooth. Add the raisins.

Knead for another minuted until the dough comes away from the sides of the bowl.

If the dough is still very sticky, add more flour and knead in.

The dough should be smooth and soft and only a slight bit sticky.

Cover with plastic wrap or a damp tea towel and allow to rise for 1 hour.

Once the dough has proofed, press it into  rectangle on a lightly floured surface. Press any raisins that have fallen out of the dough into the center.  Roll onto its self into a log, pinch the seam then transfer to a loaf pan that has been lightly greased.

Cover again and allow to rise for 30 minutes while you preheat the oven to 180°C/350°F.

Brush with beaten egg and place in the oven and allow to bake for 30-45 minutes until golden brown and risen. If the bread browns too quickly, loosely cover with a piece of foil and continue baking. Once baked the bread will sound hollow when tapped on the bottom.

Remove from the oven, brush with melted butter (optional) and  allow to cool before slicing.

A twist on a classic, this soft sourdough cinnamon raisin bread recipe gets a noteworthy upgrade with tangy sourdough and vanilla soaked raisins. We love it toasted with cream cheese or melted butter and it makes great french toast!

Sourdough Cinnamon Raisin Bread {with vanilla-soaked raisins!}

500 g (4 cups) bread flour

unsalted

g (2 tbsp.) sugar

g fine sea salt

100 g (1/2 cup) bubbly, active sourdough starter (100% hydration)*

240 g (1 cup) warm water

85 g (1/2 cup) raisins

tbsp pure vanilla extract

flour

Baking Schedule: this is an overnight dough which takes approximately 8-12 hrs to rise @ 68 F. Start the night before, in the evening, and plan to bake the following day. Alternatively, if you&#8217;re making this in the summer and it&#8217;s warmer than 68 F, the dough will take less time to rise, about 4-6 hrs @ 80+ F. Instead of the overnight option (which might lead to over proofed dough), let it rise during the day to bake later in the afternoon or evening.

Add the flour, butter, sugar and salt to the bowl of a stand mixer fitted with the paddle attachment. Combine on low speed until the butter looks like crumbs. Add the starter and warm water. Mix until the flour is fully absorbed. Cover with plastic wrap or a damp towel and let rest for 30 minutes. Meanwhile, soak the raisins in the vanilla extract. Drain and squeeze dry in a paper towel before using. 

After the dough has rested, add the raisins to the bowl. Switch to the dough hook and mix on medium-low (#3 on a KitchenAid) for 6-8 minutes. The dough will feel soft and supple when ready. If it&#8217;s sticky, add a little bit of flour.

Note

In lieu of using a stand mixer, knead the dough by hand without the raisins for 8-10 minutes or until smooth and elastic. Cover and rest for 1 hour. Add the raisins during your first stretch and fold; they will be much easier to incorporate at this stage.

Mix the Dough

Cover the bowl with plastic wrap and let rise overnight at room temperature (68 F) until double in size, about 8-12 hrs. Please refer to the Baking Schedule above for alternative rise time options.

To stretch and fold the dough, begin 30-minutes to 1 hour into the bulk rise. Grab a portion of the dough and stretch it upward. Fold the dough over toward the center of the bowl. Give the bowl a one-quarter turn and repeat: stretch the dough upward and fold it over toward the center. Continue until you have come full circle to complete 1 set, or 4 folds around the bowl. Rest the dough for 30 minutes and then do a second set. For step-by-step instructions and video click here.

Bulk Rise with Stretch &amp; Folds

In the morning, coat an 8.5 x 4-inch loaf pan with butter. Combine the sugar, cinnamon and flour in a small bowl; set aside.

Remove the dough onto a lightly floured work surface. Gently pat, flatten and stretch the dough to release any large air bubbles. Roll the dough into a 6 x 20-inch rectangle with a rolling pin. Gently score a 1-inch border around the sides leaving a 2-inch border at the very top to seal the dough (you are not cutting through the dough just marking it). Brush the entire surface with the egg wash or water, if using. Sprinkle the cinnamon-sugar mixture inside the border. Slowly roll the dough into a log pinching the ends to seal. Place the dough into the loaf pan seam side down.

Shape the Dough

Cover the dough and let rest at room temperature until it has risen to about 1-inch above the rim of the pan, about 1 1/2- 2 hours depending on temperature. Check the height by looking at the domed center portion of the dough.

Preheat your oven to 375 F towards the tail end of the second rise.

Second Rise

Place the loaf pan on the center rack and bake for about 45-50 minutes, or until golden brown. Cool in the pan for at least 10 minutes, and then transfer to a rack to cool completely.

This loaf will stay fresh for up to 3 days, stored in a plastic bag at room temperature.

Bake the Dough

Made two loaves this weekend for sharing with our two adult boys. They are great fans of anything cinnamon sugar--poptarts, cinnamon rolls, bread--so I am confident they  will love this sourdough bread. Appreciate  the detailed instructions, video, and picture support in your recipes.

Hello Eilie, I tried this recipe and it came out delicious! Thank you for the recipe!

Oh, my!  Such sweet (and sourdough) fluffy goodness.  It came out perfectly, and I really took some liberties on when I performed the second stretch/fold (I got sidetracked and did it after a couple hours), and I even  rolled it up and put it in the pan a tad early, popped into the fridge overnight.  Let it sit out room temp and rise . . . for a couple hours.  Preheated oven and in and out and perfect!  thank you!

This is the third time I have made this. I wanted to make to loaves so I doubled everything. I am about to put it in the oven and both loves look great! I didn’t have raisins so I used cinnamon apple jammies. Anxious to see how that turns out! I will post an update.

I’ve tried sourdough cinnamon raisin bread using several different recipes and then tried yours without making any changes to it like I had before and made the most delicious, CHEWY cinnamon raisin bread! I had too much sourdough so did the “faster” option that uses more and chopped up the raisin since my kids aren’t big fans of it. Even my husband commented that it was extra chewy. The King Arthur version was dry so I’m very pleased.  The only thing I need to improve on is that I ended up with big holes in the middle. I remember reading about that so have to take another look and figure it out. Thanks for the recipe! It’s really the best cinnamon bread I’ve ever had.

I make this recipe regularly! It is loved by everyone that tries it!  However, I get gaps/almost tunnels every single time.   I have tried rolling the bread at varying tightness and I have also majorly adjusted how high I let it rise the 2nd time, but no matter what I do, a section of the bread has a gap.  Any other ideas for me to change?  Thank you!

This is the ONLY bread I have to make at least twice a week, my kids refuse to eat store brought after trying this loaf! Delicious

I LOVE baking this recipe!!!! My kids always ask for it and it’s a favorite in our household! With 3 toddlers and a husband eating it I have to swipe a few slices to hide so I can eat them later! I do want to try it with commercial yeast, just to see what it’s like!

Amazing bread. Great recipe. Keeper in my books.

I've made this bread several times and it is a crowd pleaser! If you follow the directions it always comes out perfectly. I have done the stretch and fold as well and didn't notice that much of a difference. Great both ways! Thanks!

This was my first time making a bread like this.  It turned out perfect and delicious!n Thank you so much for such perfect guidance and recipe!  Will be doing this again!

I made this bread and it turned out perfectly.  My question is, could you use the dough for the sourdough cinnamon rolls instead of this dough?  Would that dough work in a loaf format?

This perfectly baked bread had a delicious sourdough flavor with sweet yet subtle fall spice undertones, with bursting gems of vanilla soaked raisins in every bite. The deep brown tightly rolled cinnamon swirl is as gorgeous as it is delicious. Pair with hot coffee and friendship. Highly recommend.

I have a question, I recently baked it was very delicious however my cinnamon swirl seemed think. Is it brown sugar or white? I also didn’t use the raisins could that be why? Let me know. It was delicious either way!

This is one of my favorite recipes now! I've baked it a few times and it always comes out just perfect. Thank you for the wonderful recipe and super clear instructions!

I baked this today during then Nor’Easter we are having.  It came out perfectly. Thank you for this delicious and easy to follow recipe.  Yum!

I baked the bread this morning.  It is very delicious.  The issue I noticed is the raisins are definitely no longer whole.  It appears mixing them into the dough using the Kitchenaid seemed to break them up and spread the raisin flavor and color throughout the bread.  We are raisin lovers, so that is not a problem.  I do notice the bread, not the cinnamon swirl, seems a bit gummy/sticky.  I baked for about 55 minutes and the internal temperature was 197 degrees (and rising).  Any suggestions for the next loaf?  Thanks!

WHOA this came out sooooo delicious!!!!! My husband hates raisins so I swapped in dried cranberries but otherwise followed the recipe exactly and I can’t believe I haven’t made this sooner! It’s very easy and unbelievably tasty!

Wow! A beautiful loaf and so delicious. The tutorial and video made the recipe very easy to follow. Everyone loved the result the loaf was devoured in one sitting.

A perfect recipe for our breakfast.  Yummy!

I don't usually post feedback for any recipes, but this one is definitely going in the record. Absolutely delicious, though because i like my raisin bread loaded, it is loaded with 25% fruit! I actually impressed myself with the swirls - and yes, I do have a small measuring tape just for baking purposes... 
Also brushed the top with the some of the eggwash so that it comes out shiny. Thanks Emilie - absolutely fantastic recipe. Love your website - keep up the good work :)

Oh my god!    Great recipe, and I made wonderful bread.  Your instructions were perfect, appreciate the video too.    My husband - who saw me making the bread - said you did not make this - you bought it at an upscale bakery!     Thank you.

I was gifted a sourdough starter and after making a half dozen or so plain loaves I was elated to find this recipe.  Easy, and easily adapted for vegan diet! The only other thing I changed was using brown sugar in the filling as I prefer that. Beautiful and delicious every time.

Thank you for your reply.  I set my alarm.  I must say that I didn't roll it up tightly enough and it separated quite a bit.  Delicious!

Thank you, Emilie.  It was great and I will try again.  Thank you!

Made this while I was going into labor and it has been the best postpartum treat! A new family favorite, thank you!

I looove this raisin sourdough bread! I always make it vegan and it’s delicious! I eat it in the morning with some margarine ❤️

Absolutely divine recipe! Love the vanilla soaked raisins too! 
This will definitely be my favorite recipe.

Thank you for this additional tip! Fall is coming and I will definitely be trying the pumpkin spice trick!

I have made this many times, everyone's favorite. Simply delicious.

This is the BEST bread, ever. I'm so obsessed with it and want to share it with everyone. I'm baking it for the 2nd time this morning per my daughters request.

I tried this and the flavour was just so wonderful! But... I often do the second rise in the fridge overnight (so, doing the levain overnight, the dough in the morning, then shaping and into the fridge to bake the next day), and I thought it would be fine with this bread but it wasn't. It took so long to bake, my crust got very overdone. I would love to make it again, but will have to follow the recipe timeline without any fridge time, so as to avoid that overdone crust. Any tips on why it was like this? I have baked a lot of sourdough with the overnight second rise in the fridge. Is it because this is a lower hydration loaf?

Thanks for the reply! I took it out about two hours (maybe a bit less) before I baked it. I'm not sure what the dough temp was prior to baking. Is that something you would recommend, checking the internal temperature before baking? What would be the recommended temperature?

I truly LOVED the flavor of this delicious bread, so would love to get it right! I also have your book and have really been enjoying it. Last week I made the harvest buns -- really good! Thank you!

My family LOVES your recipes, especially this one. We've made about half of the ones in your sourdough book as well as many from here. One question I have is regarding the second rise. My first rise is always complete within the window of time you give, but the second rise consistently takes about double the amount of time that you estimate. Am I doing something wrong? Is it my region that impacts the second rise (the house temp is between 72-74, but I live in a high humidity area). Thanks for your help!

https://content.jwplatform.com/videos/28Sj7St4.mp4

This homemade cinnamon raisin bread gets a noteworthy upgrade with tangy sourdough and vanilla soaked raisins.

Made this twice now and it's delicious. Not too sweet. Just need to perfect the swirl now

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