Soft Cinnamon Raisin Sourdough Bread 

This soft cinnamon raisin sourdough bread is warmly spiced, lightly sweet, and perfect for toast or French toast. A cozy loaf made with sourdough discard — and one your family will ask for again and again.

There’s something about the smell of warm cinnamon and sweet raisins baking in the oven that feels like a hug from home. It’s nostalgic in all the best ways — the kind of bread that reminds you of slow mornings, butter melting into toasted slices, and the sound of little feet running through the kitchen asking, “Is it ready yet?”

This loaf has become a constant in our home. I’ve made many versions of sourdough cinnamon raisin bread over the years, but this one — soft, sweet, and just the right amount of spice — has become the one we come back to. It’s tender enough for sandwiches, makes delicious French toast, and feels like something special every time it’s baked.

There’s something about cinnamon and raisins baked into soft sourdough bread that feels like home. This loaf is one my kids ask for again and again, and it’s perfect for breakfast or as a special snack.

Like everything I share on Chasing Our Simple, it’s a recipe that’s both approachable and made for real family kitchens. You don’t need to be a seasoned sourdough baker. You don’t even need an active starter that’s at its bubbly peak — we’re using sourdough discard here. This bread is for real kitchens, with real life swirling around in the background.

What You’ll Love About This Recipe

• It’s soft and sliceable. This isn’t a crusty artisan loaf — it’s tender, rich, and perfect for the toaster or a generous spread of butter.
• A use for your sourdough discard. If you’re in the middle of your sourdough journey and wondering how to use that extra starter, this loaf gives it new life.
• Family-friendly flavor. The aromatic cinnamon, the plump raisins, the light sweetness — it’s everything cozy and comforting in one loaf.
• Perfect for gifting or meal prep. It makes your kitchen smell incredible, and it freezes beautifully, too.

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Key Ingredients

A few pantry staples come together to make this soft, slightly sweet sourdough cinnamon raisin bread recipe:

• Sourdough discard: Adds a subtle tang and richness while reducing waste from your own sourdough starter.
• Flour: A blend of all-purpose flour (or bread flour) gives the right structure. You can even substitute a small portion with whole wheat flour for a heartier flavor.
• Warm water and softened butter: Together, they create a tender, enriched crumb — just like the soft sandwich breads you grew up with.
• Raisins: Look for plump raisins — soak them in hot water for a few minutes if they feel dry. They’ll bake up juicy and tender.
• Egg wash: Helps the filling stick and gives the crust a beautiful golden brown sheen.

You can find a full list of ingredients in the recipe card located at the bottom of this post.

How to Make Cinnamon Raisin Sourdough Bread

This loaf comes together in a few simple steps — and while it takes some resting time, it’s mostly hands-off. Grab a large mixing bowl (or your stand mixer), and let’s get started.

Make the Dough—Start by adding your warm water to the large bowl of your stand mixer. You want it lukewarm, not hot — around room temperature is perfect. Stir in your instant yeast and sourdough discard. Give it a gentle mix to disperse everything evenly.

Next, add your dough ingredients: flour, sugar, salt, egg, and softened butter. If you’re using a mixer, attach your dough hook and mix on low speed for about 3–4 minutes. If mixing by hand, stir until a shaggy dough forms, then knead until smooth and elastic.

The dough should feel soft, slightly tacky, but not sticky. If you notice any dry bits of flour around the sides of the bowl, scrape them in and work them through with wet hands until the dough comes together.

Once the dough feels cohesive, form it into a round shape, cover the bowl with plastic wrap or a damp towel, and set it in a warm place to rise. This first rise usually takes about 1½ to 2 hours, or until the dough is nearly doubled.

This step is part of the fermentation process, where the yeast and discard work together to create flavor and strength. You’ll start to see little bubbles forming — that’s the magic happening inside your bread dough.  I love seeing this activity in my bread!

Make the Filling—While the dough rises, stir together the cinnamon mixture — a blend of sugar, cinnamon, and a touch of flour (this helps absorb any moisture so the swirl doesn’t leak into the crumb). In a separate small bowl, whisk together an egg with a tablespoon of water. This becomes your egg wash.

You’ll also want to have your plump raisins ready.

Roll and Fill—Once your dough has finished its bulk fermentation, gently turn it out onto a lightly floured surface. I like to use a bench scraper for this step so the dough doesn’t tear. The dough will naturally deflate a bit as you handle it — that’s okay! Use a rolling pin to roll it into a large rectangle, about 6×20 inches. The goal is to get an even thickness so the cinnamon swirl rolls up beautifully.

Brush the entire surface (except for one short edge) with your egg wash. Sprinkle on the cinnamon-sugar mixture and scatter the raisins evenly, leaving about one inch bare along the short side.

Now, starting from the short end that’s covered in filling, roll the dough tightly into a log. Each quarter turn should be snug, keeping the layers close so you get a nice swirl. Pinch the end of the dough and sides of the dough to seal it well.

Prepare for the Second Rise—Line your loaf pan (either a 9×5-inch pan or a 9x4x4 Pullman loaf pan) with a piece of parchment paper for easy removal.

Transfer the rolled loaf into the pan, seam side down. If you’re using a Pullman pan, you’ll get a taller, more uniform loaf — but a standard loaf pan works just as well.

Cover with plastic wrap, a tea towel, or a damp towel and let the dough rise again for about 1 hour in a warm place.

You’ll know it’s ready when the dough has puffed up and risen nearly to the rim of the pan.

Bake—Preheat your oven to 350°F while the loaf finishes proofing.

Place your pan in the oven (you can even slide a sheet of aluminum foil over the top after 20 minutes to prevent over-browning). Bake for about 45 minutes, until the loaf is golden brown and your kitchen smells like warm cinnamon heaven.

You’ll know the loaf is done when the internal temperature reaches around 190°F, or if you tap the top and hear a hollow sound.

Once baked, remove it from the pan and let it cool completely on a wire rack. This part takes patience — slicing while warm can smoosh the top of the dough — but if you can’t resist, I completely understand.

How to Serve Cinnamon Raisin Sourdough Bread

This loaf is a delicious breakfast bread, but it’s versatile enough to enjoy all day long. Here are some of our favorite ways to serve it:

• Toasted with butter or cream cheese: The warm cinnamon and soft texture make it the perfect morning toast.
• Turn it into French toast: Whisk together eggs, maple syrup, and a splash of milk — soak slices of your bread and cook until golden for the best sourdough French toast.
• Cinnamon raisin bread pudding: Tear up leftover slices, pour over a custard mixture, and bake for a cozy dessert.
• Snack sandwiches: Spread a little peanut butter or almond butter between slices for an easy afternoon treat.

Tips for Technique

Even a simple recipe like this has a few little secrets that make all the difference:

• Don’t skip the flour in the filling. It’s what keeps the cinnamon-sugar mixture from seeping into the center of the dough and making a sticky bottom.
• Roll the dough tightly. A snug roll means a clean cinnamon swirl and fewer gaps.
• Choose the right pan. I love my Pullman loaf pan because it gives that bakery-style rise and perfectly square slices.  It’s 9x4x4 so theres plenty of room for a tall rise!
• Cover while baking. Tent with foil halfway through to prevent the top from getting too dark.
• Let it cool. Waiting ensures your loaf sets properly and slices cleanly.

If you want to lean more into sourdough recipes using your active starter, this same dough process can lead to other sweet breads — think sourdough cinnamon rolls and more.

The Magic of the Fermentation Process

Even though this loaf uses instant yeast for its rise, that touch of sourdough discard adds something special — depth, complexity, and that signature tang you can’t quite achieve with commercial yeast alone.

When you mix the dough ingredients and let them rest, the enzymes in the discard start to break down the starches in the flour, creating subtle flavor layers. The result is bread that tastes homemade and full-bodied — the kind that makes you pause between bites.  The kind that makes you want to keep baking.

If you’re working on building your own sourdough starter, save this recipe for those in-between times when you’ve got extra discard and want something cozy and rewarding.

Storage & Freezing

• Once the bread has cooled completely, wrap it tightly in plastic wrap or store it in a plastic bag. It’ll stay soft for about 3–4 days at room temperature.
• For longer storage, slice the loaf, wrap individual portions, and freeze. When you’re ready to enjoy, just pop a slice in the toaster — it’ll crisp beautifully and taste just as fresh as the day you baked it.
• If you make more than one loaf, freeze a few slices in a plastic bag for quick breakfasts. Just toast straight from frozen!

Recipe FAQs

A Few Helpful Tools

• Stand mixer: Makes kneading easier, but hand kneading works just as well.
• Rolling pin: Helps create that even rectangle for the swirl.
• Bench scraper: Handy for transferring and shaping your dough.
• Loaf pan: Choose between a standard or Pullman for the rise you prefer.

A Note on Simplicity

If you’re still finding your rhythm in sourdough baking, remember this: it doesn’t have to be complicated. You don’t need fancy equipment or a perfect starter. Whether your dough proofed overnight under a tea towel, sat in the fridge for a cold proof, or you used a little commercial yeast for support — it’s still homemade, and it’s still good.

Bread teaches patience. It invites you to pause, to rest, to trust that something beautiful is happening in that large bowl while you move through the rest of your day.  I love that my kids get to see this process as well and learn these virtues with me.

So next time you’re refreshing your g starter or cleaning out your jar of sourdough discard, set a little aside and bake this loaf. Your kitchen will smell incredible, your heart will feel full, and your family will thank you.

More Sweet Bread Recipes

If you loved this loaf, here are a few more bakes to try next time you have some discard:

• Sourdough Cinnamon Rolls: Soft, fluffy, and swirled with cinnamon sugar — perfect for weekends.
• Sourdough Banana Bread: A no-fuss way to use discard and overripe bananas.
• Chocolate Chip Sourdough Bread: For when you want something rich, tender, and a little indulgent.

Final Thoughts

Homemade bread doesn’t have to mean hours of complicated steps or perfect timing. It’s about the process — mixing, rising, waiting, and watching something transform in your hands.

This Soft Cinnamon Raisin Sourdough Bread is the kind of recipe that welcomes you in. It’s forgiving, cozy, and full of that home-baked warmth that makes every slice feel special.

Whether you’re a new baker learning the rhythm of your dough, or you’ve been nurturing your starter for years, I hope this recipe brings joy (and maybe a little bit of cinnamon-scented calm) into your kitchen.

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If you make this recipe, please leave a rating on the recipe card below! I’d also love for you to tag me @autumn.chasingoursimple on Instagram so I can see what you’ve been baking!