Cinnamon Raisin Sourdough Bread -Sweetened With A Maple Syrup Swirl

A perfect cinnamon raisin sourdough bread with a delicious maple syrup swirl!



Is there anything better than a toasty loaf of sourdough bread baked in your own home?

Um, yes, there is. When that toasty loaf is studded with sweet sticky maple syrup, plump juicy raisins and enough cinnamon to liven up a party! Meet my Cinnamon Raisin Sourdough Bread aka your new best friend. This bread is amazing toasted in the morning and it’s sure to please the whole family. So get out those sourdough starters and get them rockin’ again because you will not be let down by this recipe. It took me over a year to perfect the techniques for making a great loaf of this bread and I’m about to share everything I’ve learned with you.



Cinnamon Raisin Sourdough With Maple Syrup Swirl


First and foremost you will need a great Sourdough Starter.

I’ve had my sourdough starter since 2003 and I feel extremely lucky that it’s survived all that time with me. I wasn’t the best mama to it for the first few years of its life. I would use it sporadically and leave it unattended (sometimes for months) in the back of my fridge. But this little starter is a beast and will always bounce back after several feedings. Now I bake at least one loaf of bread a week and I don’t even bother feeding it before baking. I use some and replace what I used, that’s it. And now my little starter is a serious part of my family and my livelihood. I actually feel love for it. Awwwww!

Learn how to make to make your own sourdough starter from flour and water!

Demystifying Sourdough – Everything You’ve Ever Wanted To Know About Sourdough Starter – Why It’s Better For You – And How To Start One

Sourdough starter that is active and fresh makes wonderful artisan bread!

If you don’t have a trusty starter you are already working with or a friend who will gift you a little bit to start with you can always purchase a dehydrated starter and get it going in no time. I recommend the sourdough starters from Cultures Of Health.

And now on to the good stuff!



Cinnamon Raisin Sourdough With Maple Syrup Swirl


Cinnamon Raisin Sourdough Bread - Sweetened With A Maple Syrup Swirl


5 from 1 vote
Cinnamon Raisin Sourdough With Maple Syrup Swirl
Cinnamon Raisin Sourdough Bread With A Maple Syrup Swirl
Prep Time
10 mins
Cook Time
30 mins
12 hrs
Total Time
40 mins

Recipe yields 1 large loaf.

Course: Breakfast, Dessert, Snack, Treat
Cuisine: American, Traditional
Keyword: Bread, Cinnamon, Sourdough, Sweet, Swirl
Servings: 16
Author: Butter For All
Make The Sourdough The Night Before
  1. I always let my bread go through a long, slow ferment. That's the point of sourdough right?! A long ferment means more lactic acid to help break down starches and sugars improving the digestibility and nutrition of the bread. And of course that's how sourdough gets its tell-tale sour flavor. So, why rush it?!
  2. Before going to bed, mix the two flours, starter, salt, coconut sugar and water into a nice smooth dough. Knead the dough until it's elastic and pulls away clean. I'm not going to lie. I use a KitchenAid Stand Mixer and I have for years. It can be done by hand if that's what you prefer. But if you love baking and you plan on making bread fairly regularly then you should invest in a sturdy stand mixer.
  3. Cover the dough and let it rise overnight.
The Next Morning
  1. Flour your work surface. Pull the dough out of the bowl it was in and gently shape it into a rectangle on the floured surface. Turn the dough over and make sure both sides have just enough flour so they don't stick to your work surface. If you use too much flour here your bread will not roll up nicely so be careful not to go overboard. Using a rolling pin roll the dough out into a large flat sheet about 1/2" thick. Evenly spread the cinnamon and raisins over the dough, right up to the edge. Drizzle the maple syrup over the dough but don't go all the way to the edge, leave about 2" of space for the syrup to expand while forming the loaf.  Start at the top of the dough and roll toward yourself gently patting the dough down as you go. Once the dough is in a tight log fold both ends over to the middle 3rd. Roll the loaf gently to help it seal.
  2. Melt 1 Tablespoon of butter in your loaf pan and put the loaf in upside down. Flip the loaf over so now the top is buttery too. Cover the loaf and let it rise until at least doubled in size. I let mine rise for about 4 hours before baking.
  3. Bake the bread at 400° for 30 minutes. Remove the bread from the pan and let it cool completely on a rack before slicing. I know it's tempting to eat it warm but if you resist the loaf will be more moist and will take longer to go stale.
  4. Enjoy the bread soft, toasted or as (our favorite) FRENCH TOAST!



  1. Libby

    I just made this for the first time….all I can say is it is one of the best breads I have ever eaten! I just found your website and I am so impressed your recipes! Do you have a cookbook? If so, I will be buying it! Thank you for such detailed instructions ! I can feel your love for what you are doing! Thanks again and keep up the great work! A fan forever!

  2. Sapna Shah

    I used a fed active starter and put it in the loaf pan after 3-4hours because it had already more than doubled. It rose significantly more in the mold and exploded in the oven with dough pouring over the sides. For me and my starter I think I’ll use 50% the amounts next time.

    • Hi Sapna,

      I’m so sorry to hear that, oven messes are the worst. It’s a good problem to have though, an active and happy starter!!! Perhaps your loaf pans are on the small side? Maybe split the recipe between two pans next time, or half it like you say. Hope you were able to salvage some of the bread.

      Thanks for the feedback,


  3. Gwendy

    So the next time I make this I will use freshly fed starter. I thought it wasn’t going to rise, it sat for 1 full day and 2 nights before it rose. I thought about throwing it out after the first night, I’m glad I didn’t. It is now rising in the loaf pan. We’ll see how long this takes. Probably over 4 hours. I’ll update with the results.

    • Hi Gwendy!

      Yes, good idea, please use active starter so it doesn’t take so long. The only actual problem with a long ferment is the dough will get very sour and might not compliment the cinnamon raisin! Glad you didn’t toss it though! Hope it was still edible!


      • Is your overnight rise on the counter, or in the fridge?
        Are you using store bought “bleached bread flour?” Yuck. After ready much of your blog I wouldn’t imagine you would use bread flour.
        I have never seen or heard of any Einkorn bread flour. I have Einkorn regular all purpose and Einkorn sprouted wheat flour.

        • Hi Rita,

          I always do a long slow ferment at room temperature. I do not use bleached flour. I even tell others to avoid it so I’m not sure why you would think that. I do use organic, unbleached and unbromated AP and Bread flours for many recipes. Not all bread flour is bleached if that’s what you are thinking. You can use your Einkorn AP in this recipe. Adjust the hydration if needed.

          Hope that helps,


  4. Dorethy

    This was fantastic! Because I’m incapable of following anyone’s directions (LOL), I used two cups of sourdough discard, and used my bread machine to knead it, adjusting with flour & water to a good consistency, and let it rise overnight in machine unplugged. (It didn’t actually rise much until it was in the pan, rolled, and I applied heat with my heating pan, so I may try adding a bit of heat to bread machine overnight rise, next time.) The crust is very chewy, reminds me of old world bread my mother used to make. Delicious with a piece of smoked cheddar. Keep up the good work!

  5. Aubrey

    Hi! I just made this today and it was fantastic!! I’m so thrilled, as this is the first bread pan loaf of sourdough I’ve ever made (as opposed to rustic loaf). My question is, will it double well? I have a family of 6, almost 7 :), and we can go through one loaf in about 10 minutes. I plan to make this again and again, but would love to get more from the same effort!

  6. Stephanie Metzgar

    Good morning ! I just came upon this recipe via Pinterest and have been a bread baker for almost 10 years now. I mill my own flour and have made bread and cinnamon raisin bread many times as well. The one problem I usually have is when slicing into the cin/ras bread is big caves of air pockets and I dont know what causes that ! Do you ? I usually just roll out the dough in a rectangle shape and sprinkle what you do and roll it up like a pumpkin roll and crimp the edges and put it in the pan and let rise and then bake. Is it because I dont do the extra folding like you did or because of maybe just using butter sugar cinn and rais. and it needs to have maybe some stickiness like the maple syrup ? please help

    • Hi Stephanie!

      I’ve had that exact problem before! I think the extra folding does help and also making sure you are rolling it pretty tightly. You might want to try a little bit more hydration with your dough as well. I’ve noticed that the stiffer the dough the more the layers separate.

      You’ll have to let us know how it goes!

      Thanks for stopping by,


  7. Londa

    I’ve been making sourdough for a few years now and this has been one of the best things I’ve baked with my starter!! The maple syrup definitely makes a mess every time, but I assure you, it’s worth it!! Thanks for a great recipe!!😋

    • Hi Elli!

      You can certainly try! This is how I would do it. Make the dough in the morning and let it ferment all day. That evening shape and fill the dough and place it in the pan. Cover it and let it ferment in the refrigerator overnight. Bake in the morning. I’m afraid if you let it ferment overnight at room temp it will overproof. I hope this helps and let me know how it goes!


  8. Carolyn Thang

    Hi Courtney, I’m a sourdough newbie and found your recipe when looking for raisin sourdough recipes. I haven’t attempted it yet, but I have a couple of questions before I try it. First, here’s some background info. I have a white starter at 100% hydration which is quite new, started a month ago. It currently sits in my fridge and gets fed once a week. My climate is hot (25-35C) and at room temperature my starter is quite active, peaking at around 4-5 hours after feeding. I started trying sourdough because its supposed to be healthier, but I personally dislike sourness in my bread.
    My questions are as below:
    1. Is this bread sour or is the tang offset by the maple syrup and raisins?
    2. Given that the hot climate makes my starter is more active, and I dislike tang arising from long ferments, is it possible to modify the ingredients and/or proofing times for this recipe to suit my requirements?
    Thanks in advance for the advice 🙂

    • Hi Carolyn!

      I’m so happy you have found your way here!

      The sourness of any bread will be completely dependent on your starter and how active it is. The longer it ferments, the more lactic acid will build up and make that classic sour flavor. Some of the health benefits are enhanced with longer ferments – better breakdown of protein into digestible enzymes and reduced phytic acid. But if you prefer a less sour bread you can speed yeast activity over lacto-fermentation. As you suggest a warm climate is ideal for this! To modify the recipe to be less sour just encourage that yeast to do its thing. Let the dough double after the mixing and kneading, shape it and let it double again before baking. I can’t give you exact times, that will be dependent on your starter and climate. If it’s as active as you say then you should have no problem! My bread never turns out really sour unless I intentionally let it ferment for an extended period of 36-48 hours. I have an active and healthy starter as well.

      I hope this help and I hope you love the recipe. It’s one of my most favorites!


  9. cara

    Hi Courtney,
    Thank you for the advice and writing back so fast! I am pleased to report back that my bread turned out AMAZING! I ended up only using the sprouted wheat flour instead of the whole wheat flour and used bread flour for the rest. I also left out most of the maple syrup and used a small amount of agave (only because that is all I had) and sprinkled some coconut sugar in with the cinnamon. The next time I make this I will fold my dough up differently I only made three folds and now I see I should have rolled the dough completely and then made the folds. thanks again for a wonderful recipe:)))

  10. carah

    5 stars
    Hi Courtney,
    Thank you for the advice and writing back so fast! I am pleased to report back that my bread turned out AMAZING! I ended up only using the sprouted wheat flour instead of the whole wheat flour and used bread flour for the rest. I also left out most of the maple syrup and used a small amount of agave (only because that is all I had) and sprinkled some coconut sugar in with the cinnamon. The next time I make this I will fold my dough up differently I only made three folds and now I see I should have rolled the dough completely and then made the folds. thanks again for a wonderful recipe:)))

  11. cara

    Can I leave out the maple syrup or will this mess up the liquid to flour ratio? I am new to gluten bread baking. I am slowly transitioning from only gluten free bread baking to using sprouted wheat. I have a my sourdough starter and I think it is ready. When I drop a dollop into a glass of water it floats for a few seconds. Should the starter stay floating?


    • Hi Cara,

      You can leave the maple syrup out or adjust the amount if you prefer. It is part of the cinnamon swirl so it’s not integral to the dough. I’ve not done a lot of bread baking with sprouted wheat, so I can’t speak to whether it will work well for this recipe or not. In my experience it doesn’t form enough gluten to be used for 100% of the flour in a bread dough. I would personally advise using up to 50% sprouted flour for bread dough. If you are using 100% sprouted wheat flour you will have to keep me updated on the results! One thing to keep in mind is sourdough fermentation does break down some of the gluten in non-sprouted wheat flour and the lactic acid helps to neutralize phytic acid. I do love sprouted wheat for lot’s of other things that don’t require a gluten structure to rise correctly though.

      As far as your float test is concerned, as long as the starter floats you are good to go! I am in the process of writing a sourdough guide that will cover everything I’ve learned in my 15 years of sourdough baking! I hope you’ll subscribe to my news letter so you don’t miss it when I *finally get it published!

      Good luck with this recipe and if you have any other questions don’t hesitate to ask!


  12. Cynthia Wright

    This recipe worked really well for me on the first try. It is moist, sweet and the cinnamon is wonderful. My dough was probably a little too wet and sticky but it rose to double both times and made a nice big loaf. The raisins swirled around just like they should. Delicious!

  13. Megan Wolfe

    This bread has become part of my daily routine, I make it on the weekend and have two pieces of it toasted for my drive to work. I’ve made it on four occasions now and just started my load for this coming work week. It is simple, delicious, and makes my morning traffic so much more bearable. Thank you so much for the recipe. It’s one of my favorites!

  14. Amber Morgan

    Hi! Excited to try this recipe as I have been a fiend with sourdough baking lately! Just can’t get enough!

    My question is about the coconut sugar. This isn’t something I’ve ever heard of, and can’t seem to locate. Can you recommend any substitutions (and amounts if different)? Would regular granulated sugar work in a pinch?

    Many thanks!

    • Hi Amber,
      Yay! Isn’t sourdough the best!?! Once you get started it is so fun to try new recipes. I’m honored you picked mine!

      Coconut sugar is the dried nectar from the coconut flower. It is a rich caramel color and has a deep, earthy flavor. All this and low on the glycemic index. You should be able to buy it in any health food store now as it’s really gaining popularity. If you want to order some online Amazon has one of my favorite brands, although expensive to order – . Wilderness Family Naturals has a great price and is a great company . Some substitutions could be Organic dried cane juice, Maple Syrup, Honey, or Cane sugar. I typically don’t recommend any refined sugars out of principle but in a pinch I’m sure it would work. The reason I never recommend refined sugars is because of the way they adversely affect our blood sugar. Unrefined sugars that still have their minerals are slower to absorb and don’t cause as drastic blood sugar spikes.

      Sorry for the long winded response, I hope it was helpful!

  15. Hi I made my first sourdough starter and my first sourdough bread by following your recipe. Though I couldn’t fold mine dough the way you did the bread turned out pretty good. I didn’t add maple syrup and yet the bread was sweet enough. However, why do you think the top was flat? Could it be due to over rising the second time? The crust and crumb were fine.

    • Hi Mayuri,
      I’m glad your first attempt at this recipe was successful. The more times you make it the easier it will become and you will get the “feel” of the dough. It sounds like it may have over-proofed that can happen depending on starter activity and climate. Without more details it is hard for me to asses. I would say to watch it closely next time and use your judgement as to when it needs to be shaped and baked. If you would like to join my recipe group on Facebook you can upload photos and I can give you more direct help! Hope to see you there!!!

    • Hi Holly!
      Thank you so much for the nice feedback. It love hearing that your family loved this bread. It’s one of my family’s favorites too. I have a sourdough sandwich bread recipe coming out soon that I think you will like so stay tuned!
      Thanks again,

  16. Kailee

    Hi! This is the first thing I’ve ever tried making with my new sourdough starter and I’m not getting a rise at all. The dough was also very, very sticky and didn’t hold shape well. It’s been sitting for 4 hours…should I just bake it as is or do I need to toss it?

    • Hi Mama Kat!
      Are you wanting to replace the wheat flour with something gluten free? I don’t think rice flour alone would work (although I’ve never tried it) but there are some good blends out there. I’ve heard this one is the best 1 to 1. I apologize in advance if this wasn’t what you were asking. Maybe someone else will chime in.

  17. Gloria Yeatman

    My husband said this was the best cinnamon raisin bread he’s ever eaten. Then he corrected himself to say it was the best bread (of any kind) he’s ever eaten!

  18. Gloria Yeatman

    Thanks for the quick reply Courtney! My dough rose beautifully and rolled out well. I think next time I will add a tiny bit more water for a slightly softer dough. I’m about to put it in the oven and it looks great. Can’t wait to taste it!

  19. Gloria Yeatman

    Hi Bobbi Jo. I just mixed up the dough for this bread and the dough is much stiffer than most other sourdough recipes I’ve made. Is this how it is supposed to be?

    • Hi Gloria,
      Bobbi Jo is another commenter here. My name is Courtney (I’m the woman behind the scenes) and I’m happy to help!
      Some hydration issues arise within sourdough recipes when starters are not kept at the same consistency. I keep my fairly liquid. Like a thick pancake batter.
      This dough should be tacky but not super wet. You want a pretty tight crumb to hold in all the maple/cinnamon goodness. If the dough feels really dry I don’t think it’s too late to add a little more water. But without seeing it I can’t advise you any further. You can send me an email with photos if you wish at
      Please reach out if you need any other assistance. I want your bread to be a success 🙂
      Thanks for reading!

  20. What do you cover your bread with while it ferments? I have had problems with a towel because it dries out and gets a hard crust on top. Even if I grease the dough first. I’ve been using plastic wrap and is working great but I feel like with the 2nd fermenting period it can’t rise as much as it could because of the plastic wrap sticking to it. I do grease the plastic wrap before I put it on the loaf. Also, this looks like it would be yummy bread. I will have to give it a try. I am fairly new to sourdough and have learned a lot. I have also found a bread recipe that I like but am a little bit nervous about trying others because of the problem I had with the dough drying out.

    • Hi Bobbi Jo,
      This is a great question and I have a few suggestions.
      When you use a flour sack towel it is helpful to dampen the cloth thoroughly with filtered water and then squeeze out any extra water before covering the bread. This should help keep your bread from forming a crust.
      If using plastic wrap you can remove it for the final hour or two of your second ferment and that way it won’t hinder the final rise. I’ve only ever had a problem with plastic if I pull it too tightly over the dough. A loose fit should be sufficient.
      You can also try adding a tad more water to your recipe or misting the bread dough while it’s proofing (especially if you are using a heat source). That might give it enough extra moisture that it won’t dry out too much.
      I hope this helps!
      Thanks so much for visiting!!!

  21. Laura

    Have your tried using all purpose flour with this recipe? It’s all I have on hand at the moment and am wondering if there is an appreciable difference in texture.

    • Hi Thea,
      I’m so sorry to hear that your bread didn’t rise. I’m happy to help you troubleshoot what may have happened but I’ll need a little more information. Can you please tell me a little more about your sourdough starter? How often you use it? How long it typically takes for the first ferment and second ferment? And, in this case what the circumstances are (When was the last time you used/feed your starter?, Where was it fermenting? Etc). PS! Don’t throw out that dough. It can often times still be salvaged into flatbread or pizza crust!

  22. Diane D

    I have a sourdough sponge that I started over a year ago, but my life got busy these last few months and I didn’t and my sourdough languished in the back of the frig. Pulping it out and looking at it earlier this week I thought I could revive it, after a couple of days of feeding it was bubbling and ready to go. Now what to do with all this starter? I found your recipe, thought it was a bit different, but decided to give it a go. I started the first ferment yesterday afternoon and let it sit until around 8 this morning, a long ferment, but we are over 5000 ft. elevation. This morning it was ready to put in the oven in an hour. Yum! I was a little surprised at how good this is. My daughter and son-in-law stopped by expectantly and I had a special treat ready to set on the table. Thanks for sharing, this recipe is a keeper.

  23. Sheryl

    This was one of the best tasting cinnamon raisin bread I have had in a long time. I did not use but just a little maple syrup. Mine kept wanting to run of the side as I was rolling it up. How did you prevent this? I will definitely make this recipe many times.

    • Hi Sheryl!
      I’m so glad you like my recipe! Thank you for the great feedback!
      To keep the maple syrup from leaking out you can try refrigerating the syrup before hand so it’s not so runny. Also, when you are rolling up the dough try to seal each end of the roll before making the next roll over.
      I hope this helps and thank you so much for visiting!

  24. Fumiko McGuigan

    I made it yesterday. Too dense. What did I do wrong? Maybe needs more time to proof ? After shaping, I waited 3 hrs. I live in high altitude area ( over 6000 ft) Very disappointing result.

    • Hi Fumiko, I’m really sorry to hear that this recipe didn’t work out for you. I know how disappointing that is and I hope you will keep trying. Sourdough can be so unpredictable and everyone’s starter is different.
      With the information you gave me I would say that it did indeed need to proof longer on the second ferment. I don’t have experience with altitude and it’s effects on sourdough but I’d be really interested to know more about how your sourdough behaves. If you can answer a few questions I may be able to help you troubleshoot more specifically.
      1. How long does your sourdough bread usually need to ferment before baking? Both the first and second ferment times.
      2. What was the consistency of the dough after mixing and kneading it?
      3. How long was the first ferment?
      4. What was the consistency of the dough after the first ferment with this recipe? Was it poofy? Slightly risen? Still flat? Over proofed or deflated?
      5. Had the bread at least doubled in size before you baked it?

      • Hi Jeana,

        It totally depends on your starter, but for most people, you would want to use a recently fed and active starter. My personal starter can be used straight from the jar but I bake a lot and it’s always bubbly!

        Hope that helps, enjoy the recipe!


    • Jami, that’s wonderful! I’m here to help if you need it. Make sure you try my sourdough pancakes too, they are really great! I’ll be posting more sourdough recipes as I get them written so stay in touch. Thanks for visiting!

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