Have you ever wondered how to make sour dough cinnamon raisin swirl bread with those perfect swirls, just like the ones you can buy in the store? I really wanted to make a quality bread like that at home. After I learned how to make sour dough starter and started to make my own sour dough bread from scratch, I decided to attempt to make sour dough cinnamon raisin swirl bread. I read through a lot of different recipes and different variations on the same thing and decided on a very easy to make recipe. I have made some changes to the original recipe to make it more to my liking.
I have been making this recipe (the dough portion) in my bread machine since it is the easiest for me. However, this recipe could easily be made by hand. After making this many times, I have started to add a small amount of dry yeast to make the rise faster. Even with the yeast added, this bread can take anywhere from one hour to four or five hours just to rise. The starter needs to be really bubbly and active to make the bread rise quickly. If you like to have whole raisins in your bread, you may want to wait to add the raisins until the last 5-10 minutes of the kneading process. Otherwise the raisins will breakdown into little pieces.
If you have any questions about this recipe or your experience on making this recipe, I would love to hear from you!
Sour Dough Cinnamon Raisin Swirl Bread
2 cups active sour dough starter
2 tsp dry yeast
1/2 cup milk
1/4 cup sugar
1/4 cup butter
1 1/2 tsp salt
1/4 cup instant mashed potatoes
3 1/2 cups flour
1 cup raisins
Filling:
1/2 brown sugar
1 Tbsp cinnamon
3-4 Tbsp melted/softened butter
Place everything in the bread machine and use the dough setting. Have the machine do all of the mixing and needing. When the machine stops to let the dough rise, remove it from the bread machine. Place it on a well floured counter-top and roll into a large rectangle and approx. 1/4″ – 1/2″ thick.
In a small bowl, combine the brown sugar and cinnamon. Set aside. Take melted/softened butter and spread evenly with your hand over the dough. Sprinkle and rub in the cinnamon/sugar mixture until the dough is evenly coated.
Starting on the short side of the rectangle, carefully roll up the dough into a tight loaf, tucking and closing the ends of the loaf. Place loaf in a greased loaf pan making sure the seam is down in the pan. Cover with dish towel or plastic wrap and place in a warm spot to allow to rise. Rising could take anywhere from 1-5 hours depending on your starter. When the loaf is just starting to cover over the top of the loaf pan, about double in size, uncover and bake in a pre-heated 350 degree oven for 25 to 30 minutes or until golden brown. You may brush the loaf with butter when it is removed from the oven. Allow to fully cool before slicing. If you find that you have large holes in the center of your loaf, you probably didn’t roll the loaf tight enough.
This recipe makes a very large loaf so you may need to use two smaller size loaf pans if you don’t have one big one. Also, after you have rolled the loaf up, you can slice it into 1″ slices and place them in a muffin pan to make cinnamon buns.
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