Sourdough Cinnamon Raisin Swirl Bread (Pullman Loaf)

This sourdough cinnamon raisin swirl bread is the perfect sweet treat with all the benefits of long-fermented sourdough.  It’s perfect for toast, french toast, and bread pudding.  The secret to this beautiful, square sourdough cinnamon raisin loaf is the Pullman pan!

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Cinnamon Raisin Sourdough Bread

I absolutely love a good cinnamon raisin swirl bread toasted with fresh butter, maple syrup, and cinnamon on top – such a treat! I’ve made sourdough cinnamon raisin swirl bread in the past, but one problem I have run into almost every time is big air pockets in my loaf. No matter how tight I roll the loaf, if I use bread flour, or whether or not I use an egg wash, I end up with air pockets.

I’ve finally found the solution to perfect sourdough cinnamon raisin swirl bread with no air pockets! The secret is the pan. A few months ago I started experimenting with Pullman pans and quickly fell in love. Pullman pans give you a classic, square sandwich bread everyone loves. And because the loaf gets baked with a lid on the pan, there’s no way for air pockets to develop since the dough can’t rise beyond the lid. Perfect solution next time you want to bake something pretty and delicious!

What makes this cinnamon raisin bread recipe the best?

• This is an all-sourdough recipe that will yield a fully fermented loaf of sweet, cinnamon raisin sourdough bread made with an active sourdough starter which makes it easily digestible.
• The greatest challenge in making pretty swirl bread is preventing air pockets from forming during baking.  Using a Pullman pan with a lid is the only foolproof way of achieving this every time (at least that I have found!).
• This isn’t just a swirl bread recipe.  This is my go-to sourdough sandwich loaf recipe modified with the cinnamon raisin swirl as an add-in.  Check out the original recipe here.  It’s very versatile and great for a soft, everyday sandwich bread.

Video Tutorial

This delicious loaf has earned a permanent spot in my weekly sourdough bread baking rotation for my family of 6 (soon to be 7!). Watch my video tutorial and weekly baking workflow on YouTube.

What You’ll Need

DOUGH INGREDIENTS

2/3 cup warm milk = 150 grams

1/3 cup warm water = 75 grams

1 cup active sourdough starter = 237 grams

2 eggs = 100 grams (50 grams per egg, on average)

1/4 cup sugar = 50 grams

1/4 cup butter = 55 grams

1 tablespoon salt = 15 grams

3.5-4 cups flour = approximately 420-480 grams (120 grams per cup of flour)

CINNAMON RAISIN SWIRL INGREDIENTS

1/2 cup white sugar or brown sugar = 100 grams

2 tablespoon cinnamon = 14 grams

1/2 cup raisins = 75 grams

1 egg for egg wash = 50 grams

Tools

Large Bowl or Stand Mixer

13″ Pullman Pan

Step-by-Step Instructions for Making Sourdough Cinnamon Raisin Bread

Mix all ingredients except flour in a large mixing bowl or in the bowl of a stand mixer.  Slowly add flour to the dough 1 cup at a time and mix by hand (or with the dough hook attachment if using a stand mixer) until the dough is sticky but workable.

Knead the dough for at least 5 minutes until it’s smooth but still sticky. It should not be a firm dough. (If the dough is too sticky to work with even after adding the required amount of flour, cover it and let the dough rest for 30 minutes before trying again, instead of adding more flour)

Bulk Fermentation at Room Temperature

Place the dough in a greased bowl or baking bucket. Cover the dough and let it bulk ferment (dough rise) for 8-12 hours or until doubled in size. (This will take longer if your home is cool.  I use this proofer in the winter months to speed things up)

Shape the dough

Roll the dough out into a 13” wide rectangle using a rolling pin, similar to how you would for cinnamon rolls.

Prepare the cinnamon sugar mixture and egg wash.  Mix the cinnamon and sugar in a small bowl, and set aside.  Beat one egg in a small bowl, and set aside.

Brush the dough with the egg wash.  Sprinkle the cinnamon sugar mixture evenly over the dough.  Sprinkle raisins on top of the cinnamon sugar-covered dough.

Roll the dough into a log shape and seal it.  As you roll the dough toward you, keep it tight and use your egg wash to brush the top edge every time you roll it.  This will help prevent air pockets from forming.

Final Rise

Place the shaped dough in a non-stick or greased and floured 13″ Pullman pan seam side down and cover it with the lid, then begin the final rise at room temperature (you can use a proofing box for this step as well).

Once the top of the dough is about 1/2 inch (1.3 cm) away from the lid of the pan, preheat the oven to 375°F (190°C).  

Bake

Once the oven is preheated, bake with lid ON for 35 minutes.

After removing the bread from the oven, slightly pull back the lid to allow the bread to begin cooling.  The top of the bread should be golden brown and the internal temperature of the bread should be around 170-180°F (77-82°C).

After 30 minutes, turn the bread out onto a wire rack and allow it to cool completely before slicing.

This bread stores very well.  It lasts about 5 days at room temperature, 7-9 days in the fridge, and it freezes really in plastic wrap.

FAQ

• Do I have to use a Pullman pan for sourdough cinnamon raisin swirl bread?
  • You don’t have to use a Pullman pan, you can use 2 standard loaf pans with no lid. But swirl breads tend to get big air pockets when you bake them no matter how tight you roll them. The lid on the Pullman pan prevents these air pockets from forming since the loaf can’t expand beyond the loaf pan while baking.  A loaf Dutch oven with a lid is a great option for cinnamon swirl bread as well.
• Can I use all-purpose flour?
  • Yes, you can use either all-purpose flour or bread flour. I have made this exact recipe with all-purpose flour and bread flour. It works great with both.
• How long does it take to make a Sourdough Pullman Loaf?
  • The total time needed to make a Sourdough Pullman Loaf varies depending on the temperature your dough proofs at and the strength of your sourdough starter. It can take anywhere from 12-24 hours. I use this folding proofer in the winter when my house is cooler.
• Do I have to soak the raisins before adding them to my dough?
  • You don’t have to soak the raisins, but it can prevent them from drying out while baking. I rarely soak my raisins before adding them to my dough, but if you want extra plump raisins in your cinnamon swirl bread, soak them in water with a teaspoon of vanilla before adding to the dough!
• Can I use other spices besides cinnamon?
  • Yes, you can use a variety of spices in place of, or in addition to cinnamon. Nutmeg, cardamom, and pumpkin spice all make great additions to a sourdough cinnamon raisin Pullman loaf.
• How do I make a sourdough starter?
  • To make a sourdough starter, mix equal parts water and flour in a jar, cover with a loose fitting lid, and allow to ferment at room temp for 24 hours. Discard half of the mixture after the 24 hours is up, “feed” the starter equal parts water and flour, cover with a loose fitting lid, and allow to ferment at room temp for 24 hours. Repeat this process of discarding, feeding, and fermenting for 1-2 weeks and you will have a mature sourdough starter ready to bake with. See my detailed blog posts on how to make and maintain a sourdough starter.
• Can I use sourdough discard for this recipe?
  • No.  You have to use active sourdough starter for this recipe to be long-fermented.  If you want to use sourdough discard, add a Tablespoon of active dry yeast to the dough when mixing, and adjust rise times.
• Can I use this recipe to make sourdough cinnamon rolls?
  • Yes.  You can use this recipe to make sourdough cinnamon rolls.  Just add 1/2 C softened butter to the cinnamon sugar mixture, then spread it over the rolled-out dough.  Roll the dough into a log, then cut into 1″ rolls and place on a parchment paper lined baking sheet or in a cast iron skillet for the final rise.  Pour 1 cup of cream over the risen dough, then bake at 375F for 25 minutes or until tops are golden brown.

Tips

• Make sure your sourdough starter is strong and active. An active sourdough starter will make all the difference. A strong, active sourdough starter should at least double in size and have lots of bubbles in 12 hours or less. A healthy starter will give your bread a good rise and flavor. Feeding regularly keeps starters healthy.
• Watch the dough, not the clock. There are a lot of variables in sourdough baking – temperature, elevation, starter hydration and strength, etc. The bulk ferment may only take 4 hours at room temperature for one person while taking 16 hours for the next. Don’t worry if your dough hasn’t doubled after 8-12 hours, be patient and give it time.
• Use a high-protein flour like bread flour or a high-protein all-purpose. This will give your bread a superior texture and structure.
• Don’t add all the flour to the dough all at once. You can always add more, but you can’t take it away once it’s mixed in. When in doubt because the dough seems too sticky, cover it and let it rest for 15 minutes before adding more flour. The dough becomes more workable the longer it rests.
• Let the bread cool completely on a wire rack before slicing. This will lock the moisture in and prevent your bread from drying out or becoming gummy.
• Try using brown sugar in the cinnamon sugar mixture for even more richness and depth in flavor.
• Wrap the bread tightly in plastic wrap to store it to prevent it from drying out.
• If at first you don’t succeed, evaluate, adjust, and try again! Sourdough baking is a skill and an art. It takes practice and patience.

Storage

This bread stores very well.  It lasts about 5 days at room temperature, 7-9 days in the fridge, and it freezes really in plastic wrap.  Make sure the bread cools completely on a wire rack before wrapping it in plastic wrap to store.

More Sourdough Recipes You’ll Love

How to Make a Sourdough Starter

Sourdough Sandwich Bread Recipe in Pullman Loaf Pan

Sourdough Amish Bread

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