cinnamon raisin swirl bread recipe
The Best cinnamon raisin swirl bread recipe
This bread is perfect for just about any occasion, whether it’s a lazy Sunday breakfast, a quick after-school snack, or even a simple gift for a neighbor. It’s soft, slightly sweet, and packed with plump raisins that add a nice chew without being overpowering. Plus, it’s a great way to get a little whole wheat into the family without anyone complaining—just swap out half the all-purpose flour for whole wheat, and you’ve got a loaf that’s still tender but with a little extra fiber and nutrients. The cinnamon isn’t just for flavor, either; it’s got some solid health benefits, like helping to regulate blood sugar and fighting inflammation. It’s one of those recipes that feels indulgent but doesn’t leave you feeling guilty afterward. Honestly, I don’t know why I don’t make it more often—it’s that good.
Cinnamon Raisin Swirl Bread
A soft, sweet bread with a swirl of cinnamon and plump raisins, perfect for breakfast or a snack. This homemade loaf is lightly spiced and great toasted with butter.
🥘Ingredients
- 3 ½ cups all-purpose flour (plus extra for dusting)
- ¼ cup granulated sugar
- 1 tsp salt
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup warm milk (110°F)
- ¼ cup unsalted butter, melted
- 1 large egg
- ½ cup granulated sugar
- 2 tbsp ground cinnamon
- ½ cup raisins (soaked in warm water for 10 mins, drained)
- 2 tbsp unsalted butter, softened
- ½ cup powdered sugar
- 1-2 tbsp milk or water
- ½ tsp vanilla extract
👨🍳Directions
-
1
Activate the yeast: In a small bowl, combine warm milk, 1 tsp sugar, and yeast. 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, melted butter, and egg. Mix until a shaggy dough forms. -
3
Knead the dough: Using a dough hook or your hands, knead for 8-10 minutes until smooth and elastic. The dough should be slightly sticky but not wet. -
4
First rise: Place dough in a greased bowl, cover with a 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. -
6
Shape the loaf: Punch down the dough and turn it onto a floured surface. Roll into a 12×16-inch rectangle. -
7
Add the filling: Spread softened butter over the dough, then sprinkle the cinnamon-sugar mixture and raisins evenly. Roll tightly from the long side into a log. -
8
Second rise: Place the log seam-side down in a greased 9×5-inch loaf pan. Cover and let rise for 30-45 minutes until puffy. -
9
Preheat oven to 350°F (175°C). Bake the bread for 30-35 minutes or until golden brown and the internal temperature reaches 190°F (88°C). -
10
Cool and glaze: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Whisk powdered sugar, milk, and vanilla for the glaze (if using) and drizzle over the warm bread.
🔧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 fresh cinnamon instead of ground cinnamon in the cinnamon raisin swirl bread?
No, fresh cinnamon (like cinnamon sticks) won’t work well for the swirl filling. Ground cinnamon is essential because it blends smoothly with sugar to create the signature cinnamon-sugar swirl. If you only have cinnamon sticks, grind them into a fine powder first.
2. Why did my raisins sink to the bottom of the loaf?
Raisins can sink if they’re too plump or if the dough isn’t thick enough to hold them. To prevent this, soak the raisins in warm water for 10–15 minutes before adding them to the dough, then drain and pat them dry. Also, ensure your dough has developed enough gluten (knead it well) to support the raisins.
3. Can I make this bread without a stand mixer?
Absolutely! You can knead the dough by hand—it’ll just take a bit more effort. Mix the ingredients until combined, then turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
4. How do I store cinnamon raisin swirl bread to keep it fresh?
For short-term storage (2–3 days), keep the bread in an airtight container or wrapped tightly in plastic wrap at room temperature. For longer storage, slice the loaf and freeze it in a freezer bag for up to 3 months. Thaw slices at room temperature or toast them directly from frozen.
5. My bread didn’t rise properly—what went wrong?
Several factors can affect rising: expired yeast, water that’s too hot (kills yeast) or too cold (doesn’t activate it), or a drafty environment. Ensure your yeast is fresh (test it in warm water with a pinch of sugar first), proof the dough in a warm, draft-free spot, and give it enough time (usually 1–2 hours) to double in size.