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Sourdough Cinnamon Raisin Bread: Swirled, Soft, Perfect for Toast
A soft sandwich loaf with a cinnamon-sugar swirl and plump raisins. The technique for a tight swirl without gaps.
Maria Esposito2 min read
Sourdough cinnamon raisin bread is a soft sandwich loaf with a cinnamon-sugar swirl and plump raisins — the keys are soaking the raisins, rolling the swirl tightly, and baking in a loaf pan for the classic shape. It makes exceptional toast.
Recipe (one loaf pan)
- 450g bread flour
- 100g active starter
- 250g milk
- 1 egg
- 30g butter
- 40g sugar
- 8g salt
- 120g raisins (soaked and drained)
Swirl filling:
- 50g brown sugar
- 1 tbsp cinnamon
- 1 tbsp soft butter
Method
- Soak raisins in warm water 15 minutes; drain well.
- Mix and knead the dough until smooth. Fold in the raisins.
- Bulk ferment until puffy (warm room temp, ~4–6 hrs).
- Roll the dough into a rectangle. Spread soft butter, sprinkle the cinnamon-sugar.
- Roll up tightly from the short end, pinching the seam.
- Place seam-down in a buttered loaf pan. Proof until it crests the rim.
- Bake at 375°F for 35–40 minutes to ~190°F internal.
Avoiding swirl gaps
| Problem | Fix |
|---|---|
| Big gap in the swirl | Roll tightly, no loose air |
| Filling leaks out | Leave a border; don't overfill |
| Dry filling | Use soft butter to bind sugar |
| Raisins burning | Soak first; keep them inside |
Frequently asked questions
Why does my swirl separate when sliced?
Too much filling or a loose roll creates a gap that splits. Roll snugly and use a thin, even layer.
Can I skip the raisins?
Yes — make plain cinnamon swirl bread, equally delicious.
Why is it dense?
Enriched dough ferments slowly. Give it a longer, warmer bulk and full proof.
Enriched swirl loaves need patience and timing. SourdoughAI adjusts the schedule for slower enriched dough so it rises fully.