You wake up craving bread that smells like cinnamon and warm mornings. A sweet cinnamon raisin sourdough loaf fills the kitchen with that smell, and it keeps you reaching for another slice. Whether you want a classic country loaf or a quick no-knead version, these recipes are made for breakfast lovers.
This collection of 13 Sweet Cinnamon Raisin Sourdough Bread for Breakfast Lovers gives you loaves, mini loaves, swirled breads, and enriched weekend treats. You’ll find overnight recipes, quick methods, whole-grain options, and a maple-glazed showstopper. Each recipe lists exact measurements, oven temps, and timing so you can bake with confidence.
Pin the ones you love, try a cozy weekend bake, or make a dozen for holiday mornings. These cinnamon raisin sourdough ideas are aromatic, slightly sweet, and perfect with butter, cream cheese, or coffee. Let’s bake something you’ll want to share.
1. Classic Cinnamon Raisin Sourdough Loaf
This classic loaf balances tangy sourdough with cozy cinnamon and sweet raisins. The crumb is open but tender, with cinnamon ribbons running through each slice. It’s a true breakfast bread that nods to tradition and comfort. You’ll love it if you want a dependable, everyday sourdough with a sweet touch. It smells of toasted spice and warm sugar as it bakes.
Prep time: 30 minutes active, 12–18 hours including ferment
Bake time: 35–40 minutes
Yield: 1 large loaf (about 24 oz)
Ingredients
- 350 g (1 1/2 cups + 2 tbsp) bread flour
- 150 g (1 1/4 cups) all-purpose flour
- 320 g (1 1/3 cups) water, room temperature
- 100 g (1/2 cup) active sourdough starter, 100% hydration
- 12 g (2 tsp) fine sea salt
- 60 g (1/4 cup + 2 tbsp) brown sugar
- 2 tbsp ground cinnamon
- 150 g (1 cup) raisins, soaked 10 minutes and drained
- 30 g (2 tbsp) unsalted butter, softened
- 1 egg, room temperature (for egg wash)
Instructions
- Mix water and starter in a large bowl until combined. Add flours, stirring to a shaggy dough. Rest 30 minutes (autolyse).
- Add salt, brown sugar, cinnamon, and softened butter. Mix until incorporated. Dough will be tacky.
- Fold in raisins until distributed. Perform 4 sets of stretch-and-folds every 30 minutes over 2 hours.
- Bulk ferment at room temperature about 3–4 hours, or until dough rises ~30–50% and shows bubbles.
- Shape into a tight boule and place seam-side up in a floured banneton. Cover and proof 2–3 hours at room temp or overnight in the fridge for 8–12 hours.
- Preheat oven to 475°F (245°C) with a Dutch oven inside for 45 minutes. Score the loaf, transfer to the pot, reduce heat to 450°F (230°C), and bake 20 minutes with lid on.
- Remove lid and bake 15–20 minutes more until crust is deep golden and internal temp reaches 200–205°F (93–96°C).
- Cool on a rack for 2 hours before slicing to let crumb set.
How to Serve It
Serve slices thick with room-temperature butter or cream cheese. Garnish with a dusting of cinnamon or a drizzle of honey. Pair with black coffee or chai for a fragrant combo. Store wrapped at room temp up to 2 days, or slice and freeze for up to 3 months. For make-ahead, bake then freeze; thaw and toast for breakfast. Perfect for Sunday family breakfasts and brunch boards.
2. Overnight Cinnamon Raisin Sourdough for Busy Mornings
This overnight recipe gives you hands-off fermentation and morning-ready bread. Cold proofing builds flavor and makes the crumb airy. Cinnamon and raisins stay bright without overpowering the sour tang. You’ll love it when you want a bake-ready loaf after a good night’s sleep. Expect a rich aroma and pillowy, slightly chewy slices.
Prep time: 25 minutes active, 14–18 hours including fridge rise
Bake time: 40 minutes
Yield: 1 medium loaf
Ingredients
- 400 g (2 cups) bread flour
- 100 g (3/4 cup) whole wheat flour
- 330 g (1 1/3 cups) water, cool
- 120 g (1/2 cup) active sourdough starter
- 10 g (1 3/4 tsp) salt
- 50 g (1/4 cup) sugar
- 2 tbsp ground cinnamon
- 140 g (1 cup) raisins
- 2 tbsp unsalted butter, melted and cooled
- 1 tsp vanilla extract
Instructions
- In a bowl combine water and starter. Add flours and mix to form a shaggy dough. Rest 30 minutes.
- Stir in salt, sugar, cinnamon, vanilla, and melted butter. Mix until dough holds together.
- Add raisins and fold gently until evenly dispersed.
- Perform 3 stretch-and-folds every 30 minutes during a 2-hour bulk ferment at room temp.
- Transfer to a lightly floured banneton and seal in a plastic bag. Refrigerate overnight 10–14 hours.
- Preheat oven and Dutch oven to 475°F (245°C) for 45 minutes. Score, bake lid on 20 minutes, lid off 20 minutes, until crust is golden and internal temp 200°F (93°C).
- Let cool on rack 90–120 minutes before slicing.
How to Serve It
Warm a slice lightly in the toaster or oven. Top with ricotta and a drizzle of honey for a creamy contrast. Serve with fruit preserves or apple butter. Keep wrapped at room temp for 2 days or freeze slices individually. Great for weekday breakfasts you can prep the night before.
3. No-Knead Cinnamon Raisin Sourdough Bread (Easy)
This no-knead version is ideal if you want simple steps and big flavor. Low-effort folding replaces traditional kneading. Cinnamon layers and raisins soften into the crumb for a pillowy mouthfeel. It's perfect for beginner bakers and slow mornings. You’ll smell warm spice and ripe fruit while it bakes.
Prep time: 15 minutes active, 18–20 hours including rest
Bake time: 40–45 minutes
Yield: 1 rustic loaf
Ingredients
- 450 g (3 3/4 cups) all-purpose flour
- 340 g (1 1/2 cups) warm water
- 130 g (1/2 cup) active sourdough starter
- 10 g (2 tsp) salt
- 60 g (1/3 cup) brown sugar
- 3 tbsp ground cinnamon
- 170 g (1 1/4 cups) raisins
- 2 tbsp olive oil
- 1 tsp lemon zest
- 1 egg, beaten for wash (optional)
Instructions
- Combine water and starter in a large bowl. Add flour and mix until shaggy.
- Cover and rest 1 hour at room temp.
- Add salt, sugar, cinnamon, oil, and lemon zest. Stir briefly and fold in raisins.
- Cover and leave at room temperature 12–16 hours for slow fermentation.
- Shape gently into a boule, place seam-side up in a floured towel-lined bowl, and bench rest 30–45 minutes.
- Preheat oven to 475°F (245°C) with a Dutch oven inside. Transfer dough, score, bake 20 minutes covered, then 20–25 minutes uncovered until deep golden.
- Check doneness by tapping bottom for hollow sound or internal temp 200–205°F (93–96°C). Cool 90 minutes.
How to Serve It
Slice and toast for a crunchy edge. Spread with softened butter and a sprinkle of cinnamon sugar. Pair with espresso or a vanilla latte. Store in a bread bag up to 48 hours or freeze slices. Ideal when you want quick prep and big morning payoff.
4. Sweet Cinnamon Raisin Sourdough Bread for Breakfast Lovers — Swirl Loaf
This swirl loaf highlights a pronounced cinnamon ribbon throughout the crumb. The filling stays moist and slightly gooey, giving each bite a sticky-sweet center. It’s a breakfast showpiece for brunch or holiday mornings. If you love a defined cinnamon layer and bold sweetness, this loaf’s for you. Expect a fragrant, sweet cinnamon scent as it bakes.
Prep time: 45 minutes active, 8–12 hours including proof
Bake time: 35–45 minutes
Yield: 1 large swirl loaf
Ingredients
- 420 g (3 1/4 cups) bread flour
- 280 g (1 1/4 cups) water
- 120 g (1/2 cup) active sourdough starter
- 10 g (1 3/4 tsp) salt
- 50 g (1/4 cup) brown sugar
- 60 g (1/3 cup) unsalted butter, softened
- 3 tbsp ground cinnamon
- 120 g (3/4 cup) raisins
- 60 g (1/4 cup) dark brown sugar (for filling)
- 1 tbsp milk (for egg wash if desired)
Instructions
- Mix water and starter, then add flour. Rest 30 minutes.
- Add salt, brown sugar, and butter. Knead until smooth about 6–8 minutes by hand or 4 minutes in mixer.
- Let dough rise 2–3 hours until slightly puffy.
- Roll dough into a rectangle about 12×18 inches. Mix filling: butter, dark brown sugar, cinnamon.
- Spread filling evenly, scatter raisins, then roll tightly into a log. Seal seams.
- Place seam-side down in a greased loaf pan. Proof 2–3 hours at room temp or overnight in fridge.
- Preheat oven to 375°F (190°C). Brush with egg wash. Bake 35–45 minutes until top is deep golden and internal temp 190–200°F (88–93°C).
- Cool at least 90 minutes before slicing to avoid gummy center.
How to Serve It
Serve thick-cut with whipped butter or mascarpone. Toast lightly and top with apple compote for seasonal flair. Pair with milky coffee or spiced tea. Store wrapped at room temp up to 3 days, or freeze slices. Make-ahead: shape and refrigerate then bake fresh in the morning.
5. Sweet Cinnamon Raisin Sourdough Bread for Breakfast Lovers — Overnight Enriched Loaf
This enriched overnight loaf uses butter and egg for a tender, brioche-like crumb. Cinnamon and raisins add sweet pockets without masking sour notes. It’s a weekend treat that still benefits from sourdough depth. You’ll love it if you want a richer texture for toast or French toast. The aroma will be buttery and warmly spiced.
Prep time: 40 minutes active, 12–16 hours including fridge proof
Bake time: 35–40 minutes
Yield: 1 medium loaf
Ingredients
- 420 g (3 1/4 cups) bread flour
- 220 g (7/8 cup) milk, warmed to 95–105°F (35–40°C)
- 80 g (1/3 cup) active sourdough starter
- 1 large egg, room temperature
- 60 g (1/4 cup) unsalted butter, softened
- 45 g (3 tbsp) sugar
- 9 g (1 1/2 tsp) salt
- 2 tbsp ground cinnamon
- 130 g (1 cup) raisins
- 1 tsp orange zest
Instructions
- Whisk starter, milk, and egg. Add flour and mix to a soft dough. Rest 30 minutes.
- Add salt, sugar, and butter. Knead until smooth and elastic about 8–10 minutes by hand.
- Fold in raisins and orange zest evenly.
- Bulk ferment about 3 hours with two stretch-and-folds every 45 minutes.
- Shape into a loaf and place in a greased pan. Cover and refrigerate 8–12 hours.
- Preheat oven to 375°F (190°C). Brush top with egg wash. Bake 35–40 minutes until golden and internal temp 190°F (88°C).
- Cool 90 minutes before slicing.
How to Serve It
Serve warm with apricot jam or lemon curd to brighten flavors. Try French toast with thick slices for brunch. Store wrapped to keep moisture up to 3 days, or freeze slices. Make-ahead: bake, cool, and freeze; thaw before serving. Great for holiday mornings and coffee dates.
6. Cinnamon Raisin Sourdough Sandwich Bread (Pull-Top Loaf)
This sandwich-style loaf bakes in a pan for neat slices and soft texture. The dough is enriched for tenderness and easy shredding. Cinnamon and raisins add interest without making the loaf too sweet. It's perfect for toast, sandwiches, or packed breakfasts. Expect even crumb and a golden, thin crust.
Prep time: 35 minutes active, 8–12 hours including ferment
Bake time: 30–35 minutes
Yield: 1 standard loaf (12 slices)
Ingredients
- 500 g (4 cups) bread flour
- 300 g (1 1/4 cups) water
- 120 g (1/2 cup) active sourdough starter
- 40 g (3 tbsp) unsalted butter, room temperature
- 45 g (3 tbsp) sugar
- 10 g (1 3/4 tsp) salt
- 2 tsp ground cinnamon
- 150 g (1 cup) raisins
- 1 egg, for wash
- 2 tbsp milk
Instructions
- Combine water and starter, then add flour. Rest 30 minutes.
- Add salt, sugar, butter, and cinnamon. Knead until smooth, about 8 minutes.
- Fold in raisins evenly.
- Bulk ferment 3–4 hours with stretch-and-folds every 45 minutes.
- Divide dough into 3 equal pieces. Roll into ropes and place side-by-side in a greased loaf pan.
- Proof 1.5–2 hours at room temp until dough reaches top of pan.
- Preheat oven to 375°F (190°C). Brush with egg wash (egg + milk). Bake 30–35 minutes until golden and internal temp 190°F (88°C).
- Cool in pan 15 minutes, then transfer to rack and cool another 60–90 minutes before slicing.
How to Serve It
Slice thin for sandwiches or thick for toasting. Spread with nut butter and banana for a quick meal. Stores well in bread box for 2–3 days, or slice and freeze. Great for lunchboxes or breakfast toast bars at gatherings.
7. Whole Wheat Cinnamon Raisin Sourdough Bread
This whole wheat loaf brings nutty, wholesome flavor to your cinnamon raisin sourdough. A portion of bread flour keeps the crumb soft and open. Raisins add bursts of sweetness and chew. It’s hearty but still perfect for breakfast or brunch. You’ll enjoy the warm, grain-forward aroma.
Prep time: 30 minutes active, 12–16 hours including rest
Bake time: 40–45 minutes
Yield: 1 medium loaf
Ingredients
- 300 g (2 1/4 cups) bread flour
- 200 g (1 3/4 cups) whole wheat flour
- 340 g (1 1/3 cups) water
- 120 g (1/2 cup) active sourdough starter
- 10 g (1 3/4 tsp) salt
- 50 g (1/4 cup) honey
- 2 tbsp ground cinnamon
- 140 g (1 cup) raisins
- 2 tbsp olive oil
- 1 tsp cinnamon sugar for sprinkling
Instructions
- Mix water and starter, then add flours. Rest 30 minutes.
- Add salt, honey, oil, and cinnamon. Mix to combine.
- Fold in raisins and knead briefly until cohesive.
- Bulk ferment 3–4 hours with 3 stretch-and-folds spaced 30 minutes apart.
- Shape into a loaf and proof in a banneton or pan 2–3 hours, or overnight in fridge.
- Preheat oven to 450°F (230°C). Score and bake covered 20 minutes, uncovered 20–25 minutes until internal temp 200°F (93°C).
- Cool 90 minutes before slicing.
How to Serve It
Toast slices for nuttier flavor and top with butter and sliced apples. Pair with strong coffee or maple yogurt. Wrap cooled loaf in cloth to maintain crust and store up to 3 days. Freeze sliced portions for quick breakfasts. Great for health-conscious breakfast lovers who still want a sweet start.
8. Mini Cinnamon Raisin Sourdough Rolls (Pull-Apart)
These mini pull-apart rolls are perfect for sharing or single-serve breakfasts. Each roll has a ribbon of cinnamon-sugar and raisins. They bake faster and make a lovely presentation. You’ll love them for brunch spreads and kid-friendly mornings. Expect soft, tender pulls and a sticky cinnamon aroma.
Prep time: 45 minutes active, 8–10 hours including proof
Bake time: 18–22 minutes
Yield: 12 rolls
Ingredients
- 360 g (3 cups) bread flour
- 220 g (7/8 cup) water
- 100 g (1/2 cup) active sourdough starter
- 40 g (3 tbsp) sugar
- 35 g (2 1/2 tbsp) unsalted butter, softened
- 7 g (1 1/4 tsp) salt
- 3 tbsp ground cinnamon
- 120 g (3/4 cup) raisins
- 2 tbsp brown sugar (for filling)
- 1 egg + 1 tbsp milk for egg wash
Instructions
- Mix water and starter, add flour. Rest 30 minutes.
- Add sugar, salt, and butter; knead until smooth.
- Roll dough into rectangle, sprinkle cinnamon, brown sugar, and raisins.
- Cut into 12 squares, roll each into a ball, and place seam-side down in a greased round pan.
- Proof 1.5–2 hours until puffy.
- Preheat oven to 375°F (190°C). Brush with egg wash. Bake 18–22 minutes until golden and internal temp 190°F (88°C).
- Brush with melted butter and cool 20 minutes before pulling apart.
How to Serve It
Serve warm right from the pan with softened butter or cream cheese. Arrange on a brunch board with fruit and cheese. Store in an airtight container up to 2 days, or freeze cooled rolls. Reheat gently to restore softness. Lovely for potlucks and holiday breakfasts.
9. Sweet Cinnamon Raisin Sourdough Bread for Breakfast Lovers — Maple Glazed Loaf
This maple-glazed version adds a glossy, sweet finish to the sourdough. The glaze enhances the cinnamon and raisin notes while letting sourdough acidity peek through. It’s a brunch centerpiece that looks beautiful and tastes decadent. You’ll love the sticky-sweet surface and tender interior. The scent is sweet maple and warm spice.
Prep time: 40 minutes active, 8–12 hours including proof
Bake time: 35–40 minutes
Yield: 1 loaf
Ingredients
- 420 g (3 1/4 cups) bread flour
- 280 g (1 1/4 cups) water
- 120 g (1/2 cup) active sourdough starter
- 50 g (1/4 cup) brown sugar
- 10 g (1 3/4 tsp) salt
- 3 tbsp ground cinnamon
- 130 g (1 cup) raisins
- 30 g (2 tbsp) unsalted butter, softened
- For glaze: 60 g (1/4 cup) pure maple syrup + 1 tbsp powdered sugar
- 1 egg for wash (optional)
Instructions
- Combine starter and water, add flour, rest 30 minutes.
- Add salt, brown sugar, butter, and cinnamon. Knead until smooth.
- Fold in raisins evenly.
- Bulk ferment 3–4 hours with stretch-and-fold every 45 minutes.
- Shape loaf and proof 2–3 hours or retard overnight.
- Preheat oven to 375°F (190°C). Brush with egg wash. Bake 35–40 minutes until golden and internal temp 190–200°F (88–93°C).
- Mix glaze ingredients and brush onto warm loaf immediately after baking. Cool 90 minutes before slicing.
How to Serve It
Drizzle extra maple syrup for richer sweetness. Pair with mascarpone or whipped ricotta and fresh berries. Store loosely covered to keep the glaze intact up to 2 days. Make-ahead: bake and freeze; glaze after thawing or warm glaze lightly before serving. Perfect for brunch guests and holiday mornings.
10. Cinnamon Raisin Sourdough Babka-Style Loaf
This babka-style loaf is twisted and marbled for dramatic cinnamon ribbons. The technique produces more filling-to-bread ratio and a tender, enriched crumb. It's a baker’s showstopper for weekend brunches or gifts. You’ll be drawn to its glossy, braided top and custardy pockets. Expect pronounced cinnamon-sugar and studded raisins.
Prep time: 1 hour active, 12–16 hours including proof
Bake time: 35–40 minutes
Yield: 1 braided loaf
Ingredients
- 420 g (3 1/4 cups) bread flour
- 200 g (3/4 cup + 2 tbsp) milk, warm
- 100 g (1/2 cup) active sourdough starter
- 60 g (1/4 cup) unsalted butter, softened
- 1 large egg
- 50 g (1/4 cup) sugar
- 8 g (1 1/4 tsp) salt
- 3 tbsp ground cinnamon
- 120 g (3/4 cup) raisins
- 75 g (5 tbsp) butter + 50 g (1/4 cup) brown sugar for filling
- 1 egg + 1 tsp water for egg wash
Instructions
- Mix starter, milk, egg, and flour. Rest 30 minutes.
- Add salt, sugar, and butter. Knead until smooth, 8–10 minutes.
- Bulk ferment 3 hours with two stretch-and-folds.
- Roll dough thin into rectangle. Mix filling: melt butter, stir in brown sugar, cinnamon, and raisins.
- Spread filling, roll tightly, slice lengthwise, twist halves together into a braid.
- Place in greased loaf pan and proof 2–3 hours until puffy.
- Preheat oven to 375°F (190°C). Brush with egg wash. Bake 35–40 minutes until glossy and internal temp 190–200°F (88–93°C).
- Cool 90 minutes before slicing to set layers.
How to Serve It
Serve slices slightly warm to show the swirled filling. Brush with extra butter or a light syrup for shine. Goes beautifully with a latte or spiced cider. Store tightly wrapped up to 3 days, or freeze slices. Fantastic for gifting and special breakfasts.
11. Spiced Orange Cinnamon Raisin Sourdough
This loaf adds citrus brightness to classic cinnamon raisin sourdough. Orange zest and a hint of cardamom lift the flavors, giving a fresh finish to each bite. It’s ideal for spring breakfasts or pairing with tea. You’ll notice lively citrus fragrance alongside cinnamon and raisins. The crumb remains moist and slightly tangy.
Prep time: 35 minutes active, 10–14 hours including proof
Bake time: 35–40 minutes
Yield: 1 medium loaf
Ingredients
- 400 g (3 1/4 cups) bread flour
- 280 g (1 1/4 cups) water
- 120 g (1/2 cup) active sourdough starter
- 50 g (1/4 cup) sugar
- 8 g (1 1/4 tsp) salt
- 2 tbsp ground cinnamon
- 1/2 tsp ground cardamom
- Zest of 2 oranges
- 140 g (1 cup) raisins
- 30 g (2 tbsp) unsalted butter, softened
Instructions
- Combine starter and water, then add flour. Rest 30 minutes.
- Add salt, sugar, butter, cinnamon, cardamom, and orange zest. Mix until smooth.
- Fold in raisins evenly.
- Bulk ferment 3–4 hours with stretch-and-folds.
- Shape and proof 2–3 hours or retard overnight.
- Preheat oven to 450°F (230°C). Bake covered 20 minutes, uncovered 20–25 minutes until internal temp 200°F (93°C).
- Cool 90 minutes before slicing.
How to Serve It
Top with whipped honey ricotta and toasted almonds. Pair with Earl Grey tea for citrus spice harmony. Store in a paper bag to keep crust crisp, or plastic for softer crumb. Freeze slices for quick breakfasts. Great for spring brunches and tea parties.
12. Maple Cinnamon Raisin Sourdough Quick Breakfast Loaf
This compact loaf has a touch of maple folded into the dough and glaze. It’s slightly sweeter and denser, ideal for thick, satisfying slices. The loaf is great when you want a ready-to-eat morning treat. You’ll taste warm maple, cinnamon, and plump raisins in each bite. It toasts beautifully.
Prep time: 30 minutes active, 8–10 hours including proof
Bake time: 30–35 minutes
Yield: 1 small loaf
Ingredients
- 320 g (2 1/2 cups) bread flour
- 200 g (3/4 cup + 2 tbsp) water
- 100 g (1/2 cup) active sourdough starter
- 40 g (3 tbsp) maple syrup
- 40 g (3 tbsp) brown sugar
- 8 g (1 1/4 tsp) salt
- 2 tbsp ground cinnamon
- 120 g (3/4 cup) raisins
- 25 g (2 tbsp) unsalted butter, softened
- For glaze: 2 tbsp maple syrup + 1 tsp lemon juice
Instructions
- Mix starter, water, and maple syrup. Add flour and rest 30 minutes.
- Add salt, brown sugar, butter, and cinnamon; mix until smooth.
- Fold in raisins gently.
- Bulk ferment ~3 hours with one or two stretch-and-folds.
- Shape into small loaf pan, proof 1.5–2 hours.
- Preheat oven to 375°F (190°C) and bake 30–35 minutes until golden and internal temp 190°F (88°C).
- Brush with glaze when warm and cool 60–90 minutes before slicing.
How to Serve It
Warm slices and top with toasted pecans and butter. Pair with black tea or drip coffee. Store airtight for 2–3 days or freeze slices. Makes a compact breakfast loaf for small households or picnics.
13. Cinnamon Raisin Sourdough with Streusel Topping
This version adds a crunchy streusel topping for contrast. The sweet, buttery crumble pairs with spicy cinnamon and chewy raisins below. It’s a great hybrid between sweet bread and coffee cake. You’ll be drawn to the texture contrast and sweet, nutty aroma while baking. Expect a crunchy top and soft crumb.
Prep time: 45 minutes active, 10–14 hours including proof
Bake time: 40 minutes
Yield: 1 loaf
Ingredients
- 420 g (3 1/4 cups) bread flour
- 280 g (1 1/4 cups) water
- 120 g (1/2 cup) active sourdough starter
- 50 g (1/4 cup) sugar
- 9 g (1 1/2 tsp) salt
- 2 tbsp ground cinnamon
- 130 g (1 cup) raisins
- 40 g (3 tbsp) unsalted butter, softened
- For streusel: 60 g (1/2 cup) flour + 40 g (3 tbsp) brown sugar + 30 g (2 tbsp) cold butter, cubed + 1/4 tsp salt
- 1 egg for wash
Instructions
- Combine starter and water, add flour, and rest 30 minutes.
- Add sugar, salt, butter, and cinnamon. Mix until dough forms.
- Fold in raisins evenly.
- Bulk ferment 3–4 hours with stretch-and-folds every 45 minutes.
- Shape into a loaf and place on parchment in a loaf pan. Proof 1.5–2 hours.
- Make streusel: rub cold butter into flour and sugar until crumbly. Chill briefly.
- Preheat oven to 375°F (190°C). Brush loaf with egg wash and sprinkle streusel evenly.
- Bake 35–40 minutes until topping is golden and internal temp 195–200°F (90–93°C).
- Cool 90 minutes before slicing to let streusel set.
How to Serve It
Serve slices with a cup of strong coffee for breakfast crunch. Add a smear of cream cheese for contrast. Store covered to keep streusel from softening, up to 2 days. Freeze well-wrapped slices for longer storage. Perfect for brunches and celebratory mornings.
You now have 13 ways to enjoy Sweet Cinnamon Raisin Sourdough Bread for Breakfast Lovers. From no-knead loaves to babka-style twists and maple-glazed showstoppers, there’s a recipe for every morning mood. Try one this week, pin your favorites, and share the warm slices with family and friends. Which version will you bake first — classic, swirl, or streusel-topped? Post a photo or tag someone who needs a cozy breakfast treat.