Cinnamon Raisin Sourdough Bread

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Hands-on time:
Baking time:
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Yield: 1 loaf

Recipe photo

We think the slight sourdough tang in this rich, slightly sweet bread offers a nice contrast. It's tender enough to make yummy buttered toast for breakfast, yet will stand up to being grilled into a panini with, say, crunchy peanut butter and soft, cinnamon-y apples.

Cinnamon Raisin Sourdough Bread

star rating (22) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf
Published: 06/28/2013

Ingredients

Dough

Filling

Directions

1) To make the dough: Combine all of the dough ingredients, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.

2) Place the dough in a lightly greased container, and allow it to rise for 1 1/2 to 2 hours, until it's just about doubled in bulk.

3) While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour.

4) Gently deflate the dough, and transfer it to a lightly greased work surface.

5) Roll and pat the dough into a rough rectangle approximately 6" x 20".

6) Brush the dough with the egg/water mixture, and sprinkle it evenly with the filling and raisins.

7) Starting with a short end, roll the dough into a log. Pinch the ends to seal, and pinch the long seam closed.

8) Transfer the log, seam-side down, to a lightly greased 9" x 5" loaf pan. Cover and allow the bread to rise until it's crested about 1" over the rim of the pan, about 1 hour.

9) While the dough is rising, preheat the oven to 350°F.

10) Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 15 to 20 minutes. The bread's crust will be golden brown, and the interior of the finished loaf should measure 190°F on a digital thermometer.

11) Remove the bread from the oven, and gently loosen the edges. Turn it out of the pan, and brush the top surface with butter, if desired; this will give it a soft, satiny crust. Allow the bread to cool completely before slicing.

Yield: 1 loaf.

Nutrition information

Serving Size: 1 slice, 67g Servings Per Batch: 16 servings Amount Per Serving: Calories: 194 Calories from Fat: 32 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Cholesterol: 25mg Sodium: 156mg Total Carbohydrate: 37g Dietary Fiber: 1g Sugars: 17g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 05/04/2015
  • Sherri from Des Moines, IA
  • This bread was delicious and the dough was so fun to work with. It was so smooth and soft. I substituted 1 cup of KA whole wheat and 1/2 c of KA white whole wheat for half of the white flour and it worked perfectly. I'm having a lot of fun working with my KA sour dough starter.

    We are glad to hear that you enjoyed making this recipe! Sourdough starters really do make us happy, too. Happy baking! Kye@KAF

  • star rating 04/20/2015
  • member-kdcbelle1 from KAF Community
  • We love cinnamon spiral bread as long as it has enough cinnamon swirl. I made this the other day using the dough cycle of my bread machine then shaping and baking in my oven. The only little problem I had was that the dough seemed a little wet which made it hard to roll into a loaf. We live in metro Atlanta and have had many days of rain so maybe that's the reason for the wetness. Next time I'll keep a closer eye on the dough and adjust the flour or liquid accordingly. I used the KA Cinnamon Filling (love it!), and the KA Fruitcake Fruit Blend (love that too!) rather than raisins. It is delicious. Just the right amount of cinnamon filling with plenty of cinnamon-y taste. Toasts up great even with the gaps in my spiral.
  • star rating 04/18/2015
  • Debraj76 from KAF Community
  • This was amazing...so tender and slightly sweet. Different from Peter Reinhart's Cinnamon Raisin bread (his is also excellent, with a denser crumb). This also freezes beautifully. I slice, put into a zip lock, press out all air, and then just toast when needed. Also great for grilled goat cheese sandwiches..top with Fig jam. Yum!
  • star rating 03/06/2015
  • Robyn R. from Seattle, WA
  • Made as written and it was super delicious. As other reviewers said, mine rose really quickly. I think my first rise was about 1 hr and the second maybe 30 minutes. Will make again as cinnamon raisin bread, but will also try it as plain sandwich bread. Yum!
  • star rating 12/07/2014
  • Susan from Merced, CA
  • So Delicious. I seem to not be able to follow directions. I halved the recipe and used the bread machine so I modified the recipe by adding 1 T of sugar initially and 1 cup raisins (1/2 dark and 1/2 gold), 1 cup walnuts, 1 T sugar, and 1 T cinnamon after the beep on the machine. I cheated a bit by lifting the dough out of the machine to better incorporate the additions. The taste of this bread is spectacularly subtle and delicious. With mine there was just a hint of sour, I guess because my starter had been recently fed, which gave the bread complexity rather than a sour taste. I did add milk instead of water, and wonder if this change could have been responsible for the high rise (the dough reached the top of the machine and did not cook through.) No problem. We ate what was done and put the reminder in the conventional oven to cook through. Do you think the too high rise could have been due to substituting bread flour for all purpose? I have NOT YET baked one less than stellar recipe from this site which makes me want to bake more and more: 5 breads in a week. Each of the breads eaten thus far have surpassed in taste much of what I have bought in Bay Area Bakeries. But I know I have cheated using the bread machine, at least through the dough prep state. I am having fun, and my husband is a happy camper. The quality and precision of your recipes has given me incentive not just to bake more, but to try more adventuresome and complex recipes and procedures. I see no reason what so ever to move beyond this website. Thank you.
    It's difficult to say exactly what caused your high rise, but the bread flour definitely might have contributed. I doubt it was the milk. In any case this is a nice problem to have. You may want to consider using your bread machine through the first rise and then shaping and baking this recipe in your oven. Glad to hear you've had so much success with our recipes! Barb@KAF
  • star rating 10/26/2014
  • Carla from San Francisco, CA
  • This recipe is delicious and I will be making again. I used a mix of raisins and dried cranberries, which was completely fine.
  • star rating 10/11/2014
  • swilliamson1951 from KAF Community
  • I just made this recipe with a twist...after the first rise, I rolled the dough into the rectangle and spread it with cinnamon. Then I used my bench knife to separate into 2 logs, which I cut into mini-cinnamon rolls and put them into my square pan. Since it was already bedtime, I placed the pan into the fridge for the second rise. When I got up at 5 am, I put the rolls into the preheated 350 degree oven and let them bake about 30 minutes. When they were done, I drizzled them with a powdered sugar/milk mixture and took them to work. My co-workers absolutely raved and there were only crumbs left. This is my go-to cinnamon roll recipe. Plus, it is a great way to use my starter without having to discard.
  • star rating 10/05/2014
  • candela_59 from KAF Community
  • This bread is so good it should be illegal! I can't believe how delicious this is. I've been baking bread for just over 5 years and have never made raisin bread. I loved it as a child (the store bought kind) but just didn't make it when I started baking. I can't believe how good this is. I can't believe I thought the store bought bread was good! My husband has been raving about it since his first bite. It was very easy to make. For some reason I was intimidated about the filling, rolling and baking process. I followed the recipe exactly as written and can't think of one thing I would change. Between this recipe and the sourdough waffle batter I'll never "toss" my unused starter again. Thanks again King Arthur for a fabulous recipe!
  • star rating 08/13/2014
  • CindyR43 from KAF Community
  • OMG!!! this bread is soooo good!!!! I am new to sourdough....this is only my second loaf of bread (made with a starter that I made from scratch following directions on this site), my first loaf of bread ever was the extra tangy sourdough. Anyway, this recipe is very easy. It came out beautifully even though my loaf pan wasn't 9x5. You can't even really taste the sourdough starter in it (I used unfed) which my kids will love (not being exposed to sourdough before they were not fans of my first sourdough loaf). I don't even have a rolling pin, but I didn't need it, the dough was easy to pat out. It browned nicely. It tastes AWESOME!!! Will have to make another loaf when the kids come to visit. This recipe is a keeper!
  • star rating 07/31/2014
  • Bonita from Raleigh
  • Super duper fast first rise - I didn't check it until 45 minutes, and it had already risen to triple volumn. Made exactly as written with my fed, active starter that has been producing the prettiest loaves I've ever made. checked 2nd rise every 15 minutes at first. Less than 5% after 8 hours, just enough to be a tease. Baked it anyway, hoping for oven pop- none. It's a brick. My daughter says it "choked", caused by too much yeast. She's heard of it but neither of us ever experienced it before. May try again without the added yeast, or less yeast and unfed starter. But, oh well...can't recommend as written.

    Hi Bonita- I apologize for all the difficulty you are having with this recipe. Firstly, once the first rise has gone so far, your yeast most likely just didn't have any energy or a sufficient food source to continue on in your other rises I think. It sounds like you may have used a yeast called RapidRise (or sometimes Bread machine) by the way your dough was behaving, which will not work in this recipe (any other instant or active dry yeast would be fine). If that's the case, I would recommend a different kind of yeast the next time around, you could reduce the amount a hair too if you like, and I would just watch your dough a bit more carefully so you can move it along as soon as it has doubled (even if it only takes 20 min.). You're proofing environment may also be a culprit of the runaway bread loaf, so if you'd like to call our Baker's Hotline at 1-855-371-2253 to talk through the recipe a bit, we'd love to hear from you. Happy Baking! Jocelyn@KAF

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