Sourdough Cinnamon Raisin Bread (Stand Mixer Recipe)
Sourdough cinnamon raisin bread made in a stand mixer is a wonderful way to get an amazing loaf of bread with a soft crumb and a crisp crust while eliminating a bulk of the work! This stand mixer method has become an easy way for me to multi task. I just throw the ingredients in, turn on my mixer, and carry on with other chores while it kneads my dough for me!
Table of Contents
In need of a homemade sourdough starter? Check out this post: How to Make A Sourdough Starter From Scratch
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
How to Eat This Cinnamon Swirl Sourdough Loaf
This cinnamon bread is delicious in various ways! Here are some ideas to get you started:
- Breakfast: Enjoy it toasted with a pat of butter or a smear of jam for a sweet start to your day.
- Snack: Perfect on its own or with a cup of tea or coffee.
- French Toast: Use it to make decadent cinnamon French toast by soaking slices in an egg mixture and frying them.
- Dessert: Serve it warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.
- Sandwiches: Use it for sweet sandwiches with fillings like cream cheese or Nutella.
- Bread Pudding: Transform it into a rich bread pudding with raisins or other add-ins.
Can you let sourdough rise in a stainless steel bowl?
Yes, sourdough can rise in stainless steel. Stainless steel is a great material for dough containers because it is non-reactive, easy to clean, and durable. It provides a smooth surface for the dough to rise, and many bakers use stainless steel bowls or containers for proofing dough. However, some people recommend avoiding metals other than stainless steel because the acid in sourdough can react with other metals and potentially affect the dough’s flavor. Because of this, I find it is a good idea just to transfer it to a glass or ceramic bowl. I would prefer not to take a chance.
Tips:
- Add just enough flour so that the dough starts to pull away from the sides of the mixer or stops sticking to your hands.
- Cover the dough tightly to prevent it from forming a hard crust. I like to use a damp tea towel for this or my DIY Bowl Covers work well. If a crust does form, you can incorporate it back into the dough, but it might impact the final result.
- Bread flour can be substituted for all purpose flour.
- When bread bakes, steam develops inside the dough. Since this loaf isn’t scored on the surface (to preserve the cinnamon swirl), there’s no outlet for the steam to escape. Consequently, the steam may create gaps between the cinnamon swirl and the bread. To help remedy this, I brush the outer half inch edges with water prior to rolling the dough. An egg was is another method used for this issue, however I have found both ways to be a hit or miss.
- In my oven, the bread took 70 minutes to bake. To keep the top from becoming too dark I placed a piece of foil over the top of the bread and baked for an additional 10 minutes or until the bread reached an internal temperature of 190 degrees.
Equipment for This Simple Sourdough Bread
Kitchenaid Mixer or stand Mixer
Dough hook attachment or paddle attachment
Sharp knife
Mixing bowl
Sheet of plastic wrap, tea towel, beeswax wraps, or a fitted bowl cover
Sheet of parchment paper for baking (optional)
Ingredients
- 500 g (4 cups) all purpose flour
- 85 g (6 tbsp.) unsalted butter, softened, cut into cubes
- 50 g (1/4 c) sugar
- 10 g (1 1/2 teaspoons) fine sea salt
- 100 g (1/2 cup) bubbly, active sourdough starter
- 240 g (1 cup) warm water
- 145 g (1 cup) raisins
- 1 tbsp pure vanilla extract
1 egg lightly beaten for egg wash or water
Cinnamon-Sugar Swirl
- 1/3 cup sugar
- 1 1/2 tbsp. cinnamon
Stand Mixer Sourdough Bread Recipe
The Night Before
- Soak the raisins in water prior to starting the dough.
- Combine the flour, active starter, butter, salt, sugar, vanilla, and water in bowl of the stand mixer. Using the paddle attachment or the dough hook, knead the dough on low speed until it is stretchy, about 5-10 minutes with the stand mixer.
- Strain the raisins and add them to the dough. You can do this by adding them to the dough and turning the mixer on low until they are mixed in or you can knead by hand just enough to make sure that all the raisins have been fully incorporated.
- Remove the dough from the mixer and roll it into a tight ball.
- At this point the dough can be transferred to a glass bowl or a ceramic bowl for the bulk fermentation, or for best results, you can proceed to the following recommendation of two stretch and folds which will help with gluten development and lift your bread creating an amazing crumb.
Stretch and Fold (OPTIONAL)
- Begin the first set of stretch and folds about 30 minutes into the bulk rise followed by another set 30 minutes later (2 sets total). Perform the stretch and folds by grabbing the right side of the dough, stretching it out and laying it across the center to the left side. Rotate your bowl 90 degrees, and stretch out the right side again, placing it to the left. Repeat this two more times. Then prepare the dough for the first rise.
- Place the dough smooth side up in a glass bowl greased with olive oil. Cover the dough with a damp towel, plastic wrap, or a tight fitted bowl cover, and let it rise overnight, or at least eight hours in a warm place on your countertop.
sHAPING THE DOUGH AND ADDING THE CINNAMON SWIRL
The Next Day
- Combine cinnamon sugar swirl in a small bowl and place to the side.
- On a lightly floured work surface, roll the dough out into a large rectangle until it is about ½” thick.
- Sprinkle the cinnamon and sugar mixture evenly onto the shaped dough. Maintain a half inch perimeter of just dough.
- Brush the half inch perimeter with water.
- Starting from one side, roll the dough up tightly and pinch in the ends.
- Place the dough into a greased loaf pan, and allow it to at least double in size. About 2-4 hours. Rise time also depends on the temperature of your kitchen. It will take longer if it is cold and vice-versa.
- Once the dough rises, preheat your oven to 375 degrees.
- Brush the top of the dough with a lightly beaten egg or with plain water. This will help the bread get a beautiful golden brown color.
- Bake the bread for 70 minutes. (In my oven, the bread took 70 minutes to bake. To keep the top from becoming too dark I placed a piece of foil over the top of the bread and baked for an additional 10 minutes or until the bread reached an internal temperature of 190 degrees.)
- Allow the bread to cool in the loaf pan for about 10 minutes before transferring it to a cutting board.
- Once bread cools entirely, slice and serve!
- Enjoy your loaf of bread!
More Wonderful Sourdough Recipes
The Best Cinnamon Raisin Sweet Sourdough Bread Recipe
Peanut Butter with Chocolate Sourdough Bread Recipe
Best Sourdough Bread Recipe with Almond and Raisins
Simple Lemon Blueberry Sweet Sourdough Bread Recipe
Easy Italian Sourdough Flatbread Discard Recipe
Easy Same Day Sourdough Bread (Beginner’s Recipe)
Sourdough Cinnamon Raisin Bread (Stand Mixer Recipe)
Sourdough cinnamon raisin bread made in a stand mixer is a wonderful way to get an amazing loaf of bread with a soft crumb and a crisp crust while eliminating a bulk of the work!
Print
Pin
Equipment
- Kitchenaid Mixer or stand mixer
- Dough hook attachment or paddle attachment
- Bread pan
- Sharp knife
- Mixing bowl
- Sheet of plastic wrap, tea towel, beeswax wraps, or a fitted bowl cover
- Sheet of parchment paper for baking (optional)
Ingredients
- 500 g 4 cups all purpose flour
- 85 grams 6 tbsp. unsalted butter, softened, cut into cubes
- 50 g 1/4 c sugar
- 10 g fine sea salt
- 100 g 1/2 cup bubbly, active sourdough starter
- 240 g 1 cup warm water
- 145 g 1 cup raisins
- 1 tbsp pure vanilla extract
- 1 egg lightly beaten for egg wash or water
Cinnamon-Sugar Swirl
- 1/3 cup sugar
- 1 1/2 tbsp. cinnamon
Instructions
The Night Before
- Soak the raisins in water prior to starting the dough.
- Combine the flour, active starter, butter, salt, sugar, vanilla, and water in bowl of the stand mixer. Using the paddle attachment or the dough hook, knead the dough on low speed until it is stretchy, about 5-10 minutes with the stand mixer.
- Strain the raisins and add them to the dough. You can do this by adding them to the dough and turning the mixer on low until they are mixed in or you can knead by hand just enough to make sure that all the raisins have been fully incorporated.
- Remove the dough from the mixer and roll it into a tight ball.
- At this point the dough can be transferred to a glass bowl or a ceramic bowl for the bulk fermentation, or for best results, you can proceed to the following recommendation of two stretch and folds which will help with gluten development and lift your bread creating an amazing crumb.
- Stretch and Fold (OPTIONAL)
- Begin the first set of stretch and folds about 30 minutes into the bulk rise followed by another set 30 minutes later (2 sets total). Perform the stretch and folds by grabbing the right side of the dough, stretching it out and laying it across the center to the left side. Rotate your bowl 15 degrees, and stretch out the right side again, placing it to the left. Repeat this two more times. Then prepare the dough for the first rise.
- Place the dough smooth side up in a glass bowl greased with olive oil. Cover the dough with a damp towel, plastic wrap, or a tight fitted bowl cover, and let it rise overnight, or at least eight hours in a warm place on your countertop.
The Next Day
- Combine cinnamon sugar swirl in a small bowl and place to the side.
- On a lightly floured work surface, roll the dough out into a large rectangle until it is about ½” thick.
- Sprinkle the cinnamon and sugar mixture evenly onto the shaped dough. Maintain a half inch perimeter of just dough.
- Brush the half inch perimeter with water.
- Starting from one side, roll the dough up tightly and pinch in the ends.
- Place the dough into a greased loaf pan, and allow it to at least double in size. About 2-4 hours. Rise time also depends on the temperature of your kitchen. It will take longer if it is cold and vice-versa.
- Once the bread rises, preheat your oven to 375 degrees.
- Brush the top of the dough with a lightly beaten egg or with plain water. This will help the bread get a beautiful golden brown color.
- Bake the bread for 70 minutes. (In my oven, the bread took 70 minutes to bake. To keep the top from becoming too dark I placed a piece of foil over the top of the bread and baked for an additional 10 minutes or until the bread reached an internal temperature of 190 degrees.)
- Allow the bread to cool in the loaf pan for about 10 minutes before transferring it to a cutting board.
- Once bread cools entirely, slice and serve!
- Enjoy your loaf of bread!
