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Sourdough Cinnamon Raisin Bread

Prep Time20 mins
Cook Time40 mins
Rise Time12 hrs
Course: Bread
Cuisine: American
Servings: 1 9 inch loaf


For the bread

  • 2 ¾ to 3 cups all-purpose flour
  • ¾ cup warm water
  • ¾ cup raisins
  • 1 egg
  • ¼ cup sourdough starter
  • 3 tablespoons butter softened
  • 1 teaspoon yeast
  • ½ tablespoon salt
  • 1 teaspoon vanilla

For the filling

  • ¼ cup brown sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla powder


  • Add all ingredients save the raisins to a stand mixer and knead for 5 minutes. Add raisins and knead until they are incorporated. Add dough to a well-oiled bowl, turn once, cover, and refrigerate at least overnight.
  • After cold rise, push down dough and form a flat rectangle. Mix the brown sugar and cinnamon and spread over the dough keeping the outside inch or so with no sugar. Roll up dough and seal. Add to a 9 inch oiled bread pan and allow to rise until doubled, an hour to an hour and a half. Preheat oven to 350 and cook for 40 minutes or until browned and internal temperature reads 190 degrees Fahrenheit.