cinnamon raisin swirl bread recipe
The Best cinnamon raisin swirl bread recipe
This bread is one of those rare things that works just as well for a lazy Sunday as it does for a holiday brunch or even a simple after-school snack. It’s not overly sweet, so it doesn’t feel like dessert, but it’s still indulgent enough to feel special. Plus, it’s got a few things going for it health-wise—whole wheat flour adds fiber, raisins bring natural sweetness and iron, and cinnamon has its own anti-inflammatory benefits. I like to think of it as a little upgrade from basic sandwich bread, one that makes even the most ordinary meal feel a little more intentional. And let’s be real, anything that gets my family excited about eating at the table instead of in front of the TV is a win in my book.
Cinnamon Raisin Swirl Bread
A soft, sweet bread with a swirl of cinnamon and plump raisins, perfect for breakfast or toast. This homemade loaf is lightly spiced and great with butter or jam.
🥘Ingredients
- 3 1/2 cups (420g) all-purpose flour, plus more for dusting
- 1/4 cup (50g) granulated sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 3/4 cup (180ml) warm milk (110°F)
- 1/4 cup (60ml) warm water (110°F)
- 1 large egg, room temperature
- 1/4 cup (60g) unsalted butter, melted and cooled
- 1/2 cup (100g) granulated sugar
- 2 tbsp ground cinnamon
- 1/2 cup (75g) raisins (soaked in warm water for 10 mins and drained)
- 2 tbsp unsalted butter, melted (for brushing)
- 1/2 cup (60g) powdered sugar
- 1-2 tbsp milk or water
👨🍳Directions
-
1
Activate the yeast: In a small bowl, combine warm milk, warm water, and 1 tsp sugar. Sprinkle the yeast on top and let sit for 5-10 minutes until foamy. -
2
Mix the dough: In a large bowl or stand mixer, combine flour, sugar, and salt. Add the yeast mixture, egg, and melted butter. Mix with a dough hook or wooden spoon until a shaggy dough forms. -
3
Knead the dough: Turn the dough onto a floured surface and knead for 8-10 minutes (or 5-7 minutes in a stand mixer) until smooth and elastic. The dough should be slightly tacky but not sticky. -
4
First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and let rise in a warm place for 1-1.5 hours, or until doubled in size. -
5
Prepare the filling: In a small bowl, mix sugar and cinnamon. Drain the soaked raisins and pat dry with a paper towel. -
6
Shape the loaf: Punch down the dough and turn it onto a floured surface. Roll it into a 12×16-inch rectangle. Brush the surface with melted butter, then sprinkle evenly with the cinnamon-sugar mixture and raisins. -
7
Roll and tuck: Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal, then tuck the ends under. Place the loaf seam-side down in a greased 9×5-inch loaf pan. -
8
Second rise: Cover the loaf with a towel and let rise for 30-45 minutes, or until the dough has risen about 1 inch above the pan. -
9
Preheat the oven to 350°F (175°C). Bake the loaf for 30-35 minutes, or until golden brown and the internal temperature reaches 190°F (88°C). -
10
Cool and glaze: Remove the bread from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack to cool completely. If desired, whisk powdered sugar and milk for the glaze and drizzle over the cooled loaf.
🔧Equipment
- Large mixing bowl
- Stand mixer with dough hook (or wooden spoon)
- Clean kitchen towel
- Rolling pin
- 9×5-inch loaf pan
- Pastry brush
- Cooling rack
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cinnamon Raisin Swirl Bread Works
❓ Frequently Asked Questions About Cinnamon Raisin Swirl Bread
1. Can I use active dry yeast instead of instant yeast in the cinnamon raisin swirl bread recipe?
Yes, you can substitute active dry yeast for instant yeast, but you’ll need to activate it first. Dissolve the active dry yeast in the warm water (with a pinch of sugar) and let it sit for 5–10 minutes until frothy before mixing it with the other ingredients. You may also need to increase the amount slightly—use 25% more active dry yeast than the recipe calls for in instant yeast.
2. Why did my cinnamon raisin swirl bread turn out dense instead of light and fluffy?
A dense loaf can result from several factors: over-kneading the dough, using too much flour, or not letting the dough rise long enough. Make sure to measure flour accurately (spoon and level, don’t scoop directly from the bag), knead just until smooth, and allow the dough to rise in a warm, draft-free place until doubled in size. Also, check that your yeast is fresh and active.
3. Can I make this recipe without a stand mixer?
Absolutely! You can knead the dough by hand—it just takes a bit more effort. Mix the ingredients until combined, then turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. If it sticks too much, add a little more flour, but avoid over-flouring.
4. How do I prevent the cinnamon-sugar filling from leaking out during baking?
To minimize filling leakage, make sure the cinnamon-sugar mixture isn’t too wet (use softened butter, not melted, for a thicker paste). After rolling out the dough, spread the filling evenly but leave a small border around the edges. When rolling up the dough, pinch the seam tightly and tuck the ends under to seal. Placing the loaf seam-side down in the pan also helps.
5. Can I freeze cinnamon raisin swirl bread, and how should I store it?
Yes, this bread freezes well! Let the loaf cool completely, then wrap it tightly in plastic wrap and aluminum foil (or place it in a freezer bag) to prevent freezer burn. It will keep for up to 3 months. To thaw, leave it at room temperature for a few hours or warm slices in a toaster or oven. For short-term storage, keep the bread at room temperature in a bread box or wrapped in a clean towel for 2–3 days.
