Craving that perfect Pepperidge Farm cinnamon raisin bread, but want to make it with sourdough?

This recipe nails the incredibly soft, even crumb, and that signature swirl that actually stays put in the dough.

After developing my sourdough Wonder Bread copycat recipe, I knew we had the perfect base dough. The cinnamon raisin swirl, however, proved more challenging than expected.

After plenty of trial and error, I’m excited to share a foolproof method that delivers Pepperidge Farm results every single time!

“[This] will be a staple! No longer buying loaves of Pepperidge Farm anymore!” –Recipe tester from Prairieville, Louisiana

Disclaimer: Some of the products I recommend in this post are affiliate links – if you choose to purchase after clicking one of my links, I may earn a small commission, which helps fund this website, recipe development, and monthly giveaways. I sincerely appreciate your support.

Why You’ll Love This Recipe

• Perfect Pepperidge Farm copycat: Nails that incredibly soft, even crumb, and signature cinnamon swirl that actually stays integrated into the dough instead of separating like homemade versions often do.
• Done in one day: The proofing process has been streamlined to just one day, thanks to the extra starter and keeping the dough very warm. Mix the dough in the morning, shape midday, and bake by evening.
• Built on a proven winner: Uses the same dough base as my wildly popular sourdough Wonder Bread copycat recipe, but with an even faster timeline and less tangy flavor.
• As low tang as possible: This version has almost no detectable tangy flavor. I’d rate it a 1.5-2 out of 10 on the tang scale. But that doesn’t mean it lacks flavor – it tastes incredible on its own.

“Yes yes yes, will be making this on repeat!! It’s the softest thing ever and no sour flavour at all, in my opinion!” –Recipe tester from Manitoba, Canada

• Foolproof swirl technique: After lots of trial and error and help from many baker friends (looking at you Sam and Joselyn), I’ve cracked the code for a cinnamon swirl that won’t separate or create gaps in your bread. And it’s SO easy.
• Recipe tested by real bakers like you: This recipe was tested by 85 home bakers ranging from complete beginners to advanced bread makers, achieving an impressive 4.9/5 satisfaction rating across testers from locations spanning from Kentucky to Canada to Australia.

“Um, heck yes!! It’s instantly a family favorite” –Recipe tester from Azle, TX

A Quick Look at the Recipe Testers

I am seriously BLOWN AWAY that y’all are so willing to test recipes for me!! Especially since you don’t know if they’ll turn out well or not.

Over 80 bakers from around the globe gave it a shot, and I’m so happy to report the average rating was 4.87/5.

Here’s a sampling of some of the recipe testers’ bakes:

The recipe testers spanned an incredible geographic range – from Nevada City, California and Orlando, Florida all the way to New Zealand, Australia, and even Sarajevo, Bosnia and Herzegovina.

We had bakers testing at elevations of 2500 feet, in cold Australian winters, hot Canadian summers, and everything in between.

What humbles me the most is that 89.4% of testers gave this recipe a perfect 5/5 rating, with 90.6% rating the instruction clarity as excellent.

Whether you’re a beginner baker in Manitoba or an experienced bread maker in Texas, this recipe consistently delivers exceptional results that have bakers saying things like “it’s instantly a family favorite” and “will be making this on repeat!”

You got this!!

Baker’s Timeline

This timeline is so simple! But here’s a quick glance to help you schedule your bakes:

The Night Before	Feed your starter and soak raisins
In the Morning (7-8am)	Make tangzhong, Mix your dough
Mid-day (12-1pm)	Shape your dough
Evening (6-7pm)	Bake your bread

How to Make Cinnamon Raisin Swirl Bread (Step-by-Step)

If you’ve made my sourdough Wonder Bread copycat recipe before, this is the same dough, but we’re simply adding in the cinnamon raisin swirl elements.

The vanilla-soaked raisins get mixed in at the end of the mixing process, and the cinnamon swirl gets added during shaping.

Step 1: Make the Stiff Sweet Starter (The Night Before)

In a small jar or bowl, combine 30g sourdough starter, 30g honey, 60g water, and 120g bread flour. Mix until it starts to come together, then turn it out onto your counter and knead for a minute or two until it forms a cohesive ball.

Place it back in your jar, cover loosely (I just rest the lid on top), and let it ferment at room temperature overnight. Your starter should triple, not just double. By morning, it should have grown significantly and feel light and airy with a sweet, yeasty smell.

I’m using a 3/4 L Weck jar, which I’m absolutely in love with. If you use the same jar, you can look for your starter to rise almost to the top!

In a small bowl, toss 100g raisins with 10g vanilla extract. Give them a good shake to coat evenly, then cover and let them sit overnight.

This vanilla soak adds incredible flavor and helps prevent the raisins from drawing moisture out of your bread. If you forget this step, you can soak them first thing in the morning for at least 30 minutes.

Step 2: Make the Tangzhong (Bake Day Morning)

The tangzhong is absolutely essential for this recipe – it’s what makes the bread so squishy and soft, and it stays that way for days. Do not skip or omit this, or the recipe will fail!

Whisk together 35g bread flour and 175g whole milk in a microwave-safe bowl until completely smooth. Microwave in 30-second intervals, stirring vigorously between each round. You’re looking for a thick, pudding-like consistency and a temperature of 150°F (65°C). This usually takes 3-5 rounds, depending on your microwave.

You can also make this on the stovetop over medium heat, whisking constantly. Don’t walk away, or it will overcook!

Once it’s thick and hot, let it cool on the counter for about 30 minutes until it drops below 100°F (38°C).

I love the Thermapen One as it’s lightning fast and ultra accurate (it’s what a lot of professional chefs use, and for good reason). But a great budget option I just found is this one from Atogou. It’s faster than my other budget thermometer, and it’s right around $20 on Amazon.

You can stick your finger right into it to test – it should feel barely warm. This cooling step is crucial because adding hot tangzhong will kill your starter.

The tangzhong can be made up to 2 days ahead and stored in the fridge.

Step 3: Mix the Dough

Add all of your stiff sweet starter and cooled tangzhong to your stand mixer bowl. Add 195g cool water, 40g sugar, 45g avocado oil, 515g bread flour, and 12g salt.

Mix on a low speed (KitchenAid’s stir or 1, Bosch’s 1, or Ooni’s 20-25) for 1-2 minutes just until everything comes together into a shaggy mass.

Once the ingredients are roughly combined, increase the speed a little and let the mixer do its work.

Continue mixing on speed 2 until you achieve at least a weak windowpane – when you stretch a small piece between your fingers, it should be thin enough to see light through without immediately tearing. The timing varies significantly by mixer:

• Ooni Halo Pro: 7-8 minutes
• Bosch: 10 minutes
• KitchenAid: 15-20+ minutes (don’t worry if it takes longer!)

The dough should feel soft and slightly tacky but hold its shape well. Many successful bakers noted the dough starts very sticky but comes together with continued mixing. Don’t panic and add too much flour too quickly.

If your dough still feels very sticky and loose after several minutes of mixing, add flour 1 tablespoon at a time. But be conservative – it’s better to have slightly tacky dough than dense bread from too much added flour.

Once your dough passes the windowpane test, add your vanilla-soaked raisins to the mixer bowl. Mix on low speed for just 1-2 minutes until they’re evenly distributed throughout the dough. Don’t overmix here – you just want them incorporated.

Step 4: Bulk Fermentation

Transfer your dough to a lightly oiled bowl and cover with plastic wrap or a damp towel.

Temperature is everything for timing – place it in your warmest spot, ideally between 80-85°F (27-29°C). Don’t exceed 90°F (32°C). Here are some options:

• Brod & Taylor proofing box set to 85°F (30°C)
• Oven with the light on
• Oven with a cup of boiling water in the corner
• Warming mat
• A sunny spot in your home
• Outside on a warm day (cover with plastic wrap)

You’re looking for about 30% growth and small bubbles forming around the edges of the bowl.

This takes about 3-5 hours, depending on your temperature, though it does need to be warm. If your home is cold, it could take double that amount.

The dough should feel lighter and aerated when you poke it.

Step 5: Prepare Your Filling

While your dough is finishing its rise, whisk together 1 egg with 1 teaspoon water for your egg wash.

In a separate bowl, combine 5 tablespoons brown sugar, 2 tablespoons bread flour, and 1 tablespoon cinnamon. The flour in this mixture is key – it absorbs moisture and prevents a gooey mess.

Step 6: Shape the Dough

Spray your 13×4 loaf pan with nonstick spray. Turn your dough out onto a lightly floured work surface. Using a rolling pin, roll it into a rectangle that’s slightly narrower than your pan width (about 10 inches wide by 21 inches long).

As you roll, use your rolling pin to pop any large air bubbles you see. These can create gaps in your final loaf.

Brush the entire surface of your dough rectangle with the egg wash – this acts like glue to help your cinnamon mixture adhere. Evenly sprinkle the cinnamon sugar mixture over the egg wash, then use your hands to smooth it out.

Push the filling mixture down to the bottom edge that’s closest to you – this becomes the center of your swirl. Leave a small border at the top edge (farthest from you) clean – this will help you seal the roll.

Starting from the bottom edge (closest to you), begin rolling the dough into a tight log. As you roll, occasionally pull the log back toward you to keep it tight. Pinch the seams on the ends as you roll to keep the filling from escaping.

When you reach the clean top edge, pinch it firmly to seal, then place your log seam-side down in your prepared loaf pan. Use a toothpick to pop any air bubbles that appear on the surface.

Step 7: Final Rise and Baking

Cover your shaped loaf with plastic wrap and return it to your warm spot (80-85°F). Let it rise until the dough is even with the height of your pan rim – this usually takes 3-5 hours.

Don’t let it go much higher than the rim or you risk overproofing, which creates gaps in this bread. Overproofing causes separation in cinnamon swirl loaves, so bake as soon as it’s ready.

Preheat your oven to 350°F (175°C). Remove the plastic wrap and bake for 45-50 minutes until the internal temperature reaches 200-205°F (93-96°C). If the top gets too dark during baking, tent it with foil.

Different Pan Sizes:

• Mini loaf pan: 25-30 minutes
• Regular loaf pan (8.5×4.5): 30-35 minutes
• Sandwich bread loaf pan (13×4): 45-50 minutes

As soon as the bread comes out of the oven, brush the hot top with 1 tablespoon of butter – this creates a soft, tender crust. Let it cool in the pan for 5-10 minutes, then turn it out onto a wire rack.

Let it cool completely before slicing! This takes 1-2 hours, but cutting into warm bread will result in gummy slices and a collapsed loaf. Trust me, the wait is worth it for perfect slices that show off that beautiful swirl.

Tips for Success

Here are those little details that can make all the difference:

• Flour your surface lightly: You don’t want your dough sticking to the counter during roll-up.
• Keep the bottom surface smooth: This becomes the top of your loaf – any tears will show.
• Roll out large air bubbles: Use your rolling pin to pop them for a tight, even crumb.
• Make your rectangle slightly narrower than your loaf pan: The dough will lengthen as you roll it up, so start a bit narrower to ensure it fits.
• Thin the top edge with your thumb: This helps it stick better when rolled and prevents a harsh seam line.
• Egg wash before adding filling: This helps the cinnamon mixture adhere instead of separating between layers.
• Add flour to your cinnamon sugar mixture: This absorbs moisture and prevents a messy, liquidy filling.
• Mix raisins into the dough, not the filling: Adding raisins on top of the cinnamon mixture before rolling doesn’t work – the moisture causes separation and the raisins fall out when slicing. Mix them into the dough instead.
• Push filling to the bottom edge: This becomes the center of your swirl – no need for a gap.
• Pull the log back toward you while rolling: This keeps your swirl tight.
• Pinch the seams as you roll: Tuck or pinch the edges to seal the filling inside.
• Use your bench scraper if the dough sticks: Slide flour under sticky spots with your scraper to keep rolling smooth.
• Bake when dough reaches pan height: Overproofing causes gaps in cinnamon swirl loaves, so bake as soon as it’s ready.

FAQs

Loaf Pan Size Calculator

Not using a 13×4 loaf pan like me? Use this calculator to get a revised ingredient list for different loaf pan sizes.

“My family loved it and ate all in the day.” –Recipe tester from NSW Australia

Conclusion

Will the Pepperidge Farms cinnamon raisin swirl bread sourdough? Yes, yes it will!!

If you make this recipe, please share your experience in the comment section below. As always, your feedback means the world to me, and if you have any issues, I’m always happy to troubleshoot alongside you.

Happy baking!!

Other recipes you might like:

• Sourdough Cinnamon Crunch Bagels (Panera Copycat)
• Cinnamon Swirl Artisan Sourdough Bread Recipe
• The Best Lemon Blueberry Artisan Sourdough Bread Recipe