The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cinnamon swirl w/ bourbon soaked raisins

Cinnamon swirl w/ bourbon soaked raisins

Tandem Tails's picture
Tandem Tails


I just got a pullman bread pan and wanted to try making something different in it.  I rarely make sweet breads but have been craving a good cinnamon raisin bread for a while.  This bread uses about 1 cup worth of sourdough starter discard with some active dry yeast.  I also soaked the golden raisins in bourbon for a few hours before adding them to the filling.

Full recipe and more photos can be found here:


Prep time5 hours
Cooking time45 minutes
Total time5 hours, 45 minutes


152 g
water (about 90'F)
113 g
Sourdough Starter (last fed about 18 hours prior)
2 1⁄2 t
active dry yeast
1 T
5 T
butter (softened)
1⁄2 c
Raisins (For filling)
1 1⁄2 t
cinnamon (For filling)
2 t
flour (For filling)
1⁄4 c
brown sugar (For filling)
Egg (For wash (plus 1 tbsp water))


Step 1:

Mix first seven ingredients in a stand mixer with a dough hook for 3-5 minutes, until a smooth dough forms.

Step 2:

Let dough ferment in an oiled bowl for 1.5-2 hours, or until doubled in size

Step 3:

Mix all filling ingredients and break up any clumps

Step 4:

Roll dough into an 8"x20" rectangle.  Wash with egg+water mixture and add filling mixture and raisins.  Note: I reserved some of the egg wash and filling for sprinkling on the top prior to putting it in the oven.

Step 5:

Roll up the dough into a log and place in a greased bread pan.  Allow to proof for 1 hour.  During the proofing, preheat the oven to 350'F

Step 6:

Coat top of loaf with more of the egg wash and optionally add some of the reserved filling.  Bake at 350'F for 40-45 minutes, tented with foil for the first 15-20 minutes.

Step 7:

When finished baking, remove from pan and allow to cool on a wire rack for at least an hour before cutting into it.


Next time I might try adding more filling and raisins.  I like this amount though because it doesn't cause the bread to separate at the swirl line like some heavily filled swirl breads do.


Yippee's picture

Beautiful bread and photography!


P.S. I'd usually prefer to mix longer in Step 1 to further develop the gluten to "windowpane".

Tandem Tails's picture
Tandem Tails

Thanks for the advice.  I wasn't sure how long to mix it for.  I'll give it a longer mix/knead next time.

Bread1965's picture

Mouthwatering.. well done!!