In a bowl, combine 1 cup of warm water and 2 cups of raisins. Leave covered until the dough is is risen.
In a mixer, combine the active sourdough starter, flour, water, sea salt, softened butter, and honey. Mix on low for ten-fifteen minutes, until the dough is fully incorporated and can pass the windowpane test.
Then cover the bowl with a damp towel and let sit for 8-12 hours, until doubled in size.
When the dough has doubled in size, pour it out onto a lightly floured surface. Press the dough into a rectangular shape, approximately 12 inches wide by about 20 inches long.
Spread 2-3 tablespoons of ground cinnamon across the rectangle.
Next, strain the water out of the rehydrated raisins, and gently pat them try with a paper towel. Then spread the raisins over the dough.
Line the pullman loaf pan with parchment paper. Carefully roll the dough on itself, like you would a cinnamon roll. Pick up your cinnamon roll sourdough dough log and place in the loaf pan.
Put the lid on the loaf pan and let it rise for another 3-4 hours. The goal is for the bread to rise to about ¾ the height of the loaf pan.
Preheat the oven to 375 degrees. Place the loaf pan in the oven and bake for 1 hour to 1 hr and 10 minutes.
When the bread is done baking, remove the loaf pan from the oven. Remove the lid and pull the bread out of the pan using the parchment paper.
Let the bread cool for at least 1 hour prior to cutting into it.
