We always had a loaf of cinnamon swirl raisin bread at home because it's one of my dad's favorites, so this recipe feels especially nostalgic to me. My version is made with sourdough discard, studded with plump vanilla-soaked raisins and filled with cinnamon sugar.
Jump to:
Making this bread with sourdough discard and yeast gives it plenty of sourdough flavor while saving time, so you can bake the loaf in a single afternoon instead of waiting hours for the dough to rise. Just like any good cinnamon swirl raisin bread, it's delicious toasted and slathered with homemade cultured butter.
I tested this recipe several times to make sure you get a beautiful, defined cinnamon swirl every time. I've also included make-ahead instructions so you can prepare the dough the night before and bake it when you're ready.
If you've tried my sourdough discard cinnamon rolls and sourdough discard sweet potato cinnamon swirl bread, I know you'll love this one too!
Key Ingredients
Flour mix: I forgot to include it in the photo above but I made this dough using a mix of all-purpose flour for softness and whole wheat flour for a nutty flavor. I love adding a little bit of whole wheat to my bread because it adds a delicious nutty flavor. If you don't have any on hand, substitute an equal amount of all-purpose flour.
Sourdough discard and yeast: I love combining sourdough discard and yeast in my recipes because it adds sourdough flavor without the long fermentation time.
Raisins and reserved soaking liquid: Soaking the raisins first prevents them from pulling moisture from the dough. I formulated this recipe to use the soaking liquid too because I didn't want anything to go to waste, so be sure to reserve it after draining the raisins.
Whole milk tenderizes the dough: I developed this recipe using whole milk, but feel free to use your favorite plant-based alternative.
Can I make this recipe without yeast?
Yes, however you'll need to make a few adjustments to the ingredients and timeline.
Use an active starter: Since you won't be using active-dry yeast, replace the sourdough discard with an equivalent amount of mature, active sourdough starter.
Allow more time for fermentation: A good rule of thumb is 4 to 6 hours for the first proof and 2 to 4 hours for the final proof. Timing can vary depending on the strength of your starter and the conditions in your kitchen, so watch the dough rather than the clock.
Step-by-step Instructions (with photos)
Make the dough
Soak the raisins in vanilla and water, while the yeast blooms in the sugar and milk. Drain the raisins, reserving the soaking liquid. Combine the flours, salt, sourdough discard, yeast mixture and soaking liquid in a stand mixer. Mix until the dough comes together, then add the butter 1 tablespoon at a time. Continue mixing until the dough looks smooth, pulls away from the bowl and clings to the dough hook.
Proof the dough
Knead the dough into a tight ball and transfer to a clean lightly-greased bowl. Let the dough rise until doubled in volume.
Shape the dough
Roll the dough out into an 8 by 18-inch rectangle. Brush the surface with egg white. Sprinkle the cinnamon sugar mixture on top of the dough. Roll the dough into a tight log.
Final proof
Transfer the dough into a parchment-lined loaf pan (8 by 5-inches). Let the dough rise until it looks puffy and almost reaches the top of the pan.
Bake the dough
Brush the dough with remaining egg white. Bake at 350 F for 50 minutes to 1 hour, or until the center of the loaf registers 190 F when probed with an instant-read thermometer.
How to Get the Perfect Swirl
- Add flour to your cinnamon sugar: Sugar naturally draws moisture out of the dough, which can make the filling wet and cause the layers to separate. A little flour helps bind that moisture so the filling doesn't leak out and the swirl stays intact.
- Brush the dough with egg white and not butter: The fat in butter can prevent the layers of dough from sticking together, while its water content turns to steam as the loaf bakes and can push those layers apart. Egg white acts more like a glue, helping the cinnamon sugar adhere to the dough and keeping the swirl well defined.
- Blot the raisins dry: Although we want the raisins to be hydrated so they don't pull moisture from the dough, blot them dry before adding them. As the dough bakes, excess moisture on the surface can make the bread surrounding the raisins gummy and cause the swirl to separate.
Make Ahead Instructions
Make the dough the night before: Mix the dough as directed, transfer to a bowl, cover and let it rise in the refrigerator overnight. The next day, let the dough sit at room temperature just until it feels relaxed enough to roll out, then continue with shaping, the final proof and baking as written. The chilled dough is also easier to handle and can help you get a neater, more even cinnamon swirl.
Freeze baked slices: Let the loaf cool completely, then slice it and freeze the slices in an airtight container or freezer bag. Freeze for up to 1 month. Toast slices in the toaster oven straight from frozen and enjoy.
Did this recipe rise to the occasion?
★★★★★
Leave a star rating and a comment. Your feedback inspires future recipes and helps others feel confident choosing what to bake next. I read and respond to every message.
If you're looking for additional ways to support my work, share this recipe or buy me a Ko-fi. Every little bit helps me keep creating the recipes and guides you enjoy.
Thank you for your support!
Sourdough Discard Cinnamon Swirl Bread
This section may contain affiliate links
Ingredients
Dough
- 75 g raisins
- 56 g water
- ½ tablespoon vanilla extract
- 7 g yeast
- 75 g milk
- 50 g sugar
- 113 g sourdough discard
- 1 egg
- 6 g salt
- 300 g all-purpose flour
- 60 g whole wheat flour
- 28 g butter
Filling
- 100 g brown sugar
- ½ tablespoon cinnamon
- 4 g all-purpose flour
- 1 egg white
Click US Customary to view volume measurements
Instructions
- Prep: Combine raisins, vanilla and water in a small bowl, let the raisins soak for at least 30 minutes.75 g raisins , 56 g water, ½ tbsp vanilla extract
- Whisk the yeast, sugar and milk in the bowl of your stand mixer and let it bloom until foamy and fragrant, about 15 minutes.7 g yeast, 75 g milk, 50 g sugar
- Strain the raisins: Using a mesh strainer, drain the raisins, pouring the vanilla soaking liquid into the bowl of your stand mixer. Transfer the raisins to a plate lined with paper towels to blot off any excess moisture on the surface.
- Make the dough: Add the sourdough discard, egg, flour and salt into the mixing bowl. Using a dough hook, mix the ingredients together at low speed until a shaggy dough forms.113 g sourdough discard, 1 egg, 6 g salt, 300 g all-purpose flour, 60 g whole wheat flour
- Add the butter into the dough one tablespoon at a time, waiting into each piece is absorbed before adding more. The dough will look greasy at first but should gradually look smooth and supple.28 g butter
- Continue kneading with the dough hook on medium speed until a cohesive and smooth, about 3 to 5 minutes. Cover the bowl and let the dough rest for 10 minutes.
- With the mixer on medium speed, add the raisins and mix until they are evenly distributed.
- Proof the dough: Knead the dough gently with your hands and coax it into a tight ball. Transfer to a lightly-oiled bowl and cover with plastic wrap. Let the dough rise untouched in a warm spot until doubled in volume, about 45 minutes to 1 hour.
- Prep: Brush an 8 by 5-inch, light-colored loaf pan with butter, then line with parchment paper (optional). In a small bowl, whisk the cinnamon, sugar and flour together, set aside.100 g brown sugar, ½ tbsp cinnamon , 4 g all-purpose flour
- Shape the dough: Turn the dough out on a lightly floured work surface. Using a rolling pin dusted with flour, flatten the dough into an 8 by 18-inch rectangle.
- Using a pastry brush, coat the top of the dough with egg white. Sprinkle the cinnamon sugar in an even layer over the dough, leaving a 1-inch margin.1 egg white
- Working with the shorter side closest to you, roll the dough into a tight cylinder.
- Pick up the dough and transfer it to your prepared loaf pan.
- Final proof: Cover the loaf pan with plastic wrap and let the dough rise in a warm spot until it almost fills the pan, 30 to 45 minutes.
- Prep: Once your dough is almost ready, preheat your oven to 350 F.
- Bake the loaf: Brush the top of the dough with the remaining egg white. Bake for 50 minutes to 1 hour, or until the crust is golden brown and the center registers at least 190 F when probed with an instant-ready thermometer.1 egg white
- Enjoy: Transfer the baked loaf to a wire rack. Let the bread cool completely before slicing, about 1 hour.
- Storage options: Store any leftover slices in a ziplock bag at room temperature for up to 3 days. For longer term storage, freeze the slices in a ziplock bag for up to 3 months and toast straight from frozen.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Did you make this recipe? Do you have questions? Let me know below!