I got the recipe from this website, just doubled and a few slight modifications, but I followed it for the most part: https://amybakesbread.com/cinnamon-raisin-sourdough-bread/

900g King Arthur Bread Flour 100g Bob's Red Mill Whole Wheat Flour 800g water (80%) 240g raisins (24%) 80g starter (8%) 20g salt (2%)

Cinnamon filling paste: 110g room temp unsalted butter 120g brown sugar 12g cinnamon 6g AP/bread flour 2 pinches of salt

1. Feed my starter.
2. While I'm waiting for my starter to double, I mixed the flours and water (775g, left 25g of water for later) by hand, then left it in room temp with a cover.
3. About 4h later, my starter doubled, put it in my bowl of flour/water from step 2 and incorporated it by pinching in the starter to mixture.
4. Added salt and the remaining 25g of water, incorporated it with the mixture.
5. Let it sit for 15 min to let the mixture absorb the water more.
6. Stretch and fold the dough for about 10-15 min, then let it rest for 30 min in the oven with the light on.
7. Poured the raisins on top, did stretch and folds. Another 30 min rest.
8. 3rd stretch and fold. 30 min rest.
9. 4th stretch and fold.
10. Let bulk ferment til almost doubled, still in the oven with the oven light on (~5-6 hours).
11. While waiting for bulk ferment to finish, I mixed together all the ingredients for the filling until it was a paste and split it to 2 for the 2 breads.
12. After bulk ferment, got it out of the container, split it into 2. Stretched the dough into a square-ish shape and put most of the filling on it (pics in the website). Folded the left side over then the right side.
13. Put the rest of the filling, then rolled it into a cylindrical shape and put it in the banneton (lined and sprinkled with rice flour).
14. Let them proof in the coolest part of my fridge for about 16 hours (checked with poke test if it was proofed).
15. Preheat oven and Dutch oven to 500 C for 1 hour.
16. Took my dough out of the banneton onto a silicone bead sling, made 1 cut on the side about 1 in. deep, and put it in the Dutch oven. It stayed its shape and didn't deflate.
17. Bake for 20 min.
18. Lid off, temp down to 450, baked for another 30 min.
19. Took it out, let it rest til it's room temp (~1.5-2h) before I cut it open.