There's something about the smell of cinnamon raisin bread baking that makes the whole house feel like a warm hug. I remember my grandmother's kitchen always had a loaf cooling on the counter, and the first slice was always eaten warm with a slather of butter. This recipe brings back those memories, and it's surprisingly easy to make from scratch.
The dough is soft and slightly sweet, with plump raisins and a ribbon of cinnamon sugar swirled through each slice. It toasts beautifully and makes incredible French toast, but honestly, it's hard to resist eating it straight from the oven. The key is to roll the dough tightly and let it rise just until doubled—no need to rush perfection.
Cinnamon Raisin Swirl Bread
Ingredients
Method
- In a small bowl, combine warm milk, yeast, and 1 tablespoon of the sugar. Let sit for 5-10 minutes until foamy. In a large bowl, whisk together the remaining sugar, salt, eggs, and softened butter. Add the yeast mixture and stir to combine.
- Add 3 cups of flour and stir until a soft dough forms. Turn out onto a floured surface and knead for 8-10 minutes, adding the remaining 1/2 cup flour as needed until the dough is smooth and elastic. Knead in the raisins until evenly distributed. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
- Punch down the dough and turn out onto a lightly floured surface. Roll into a rectangle about 9×18 inches. Brush the surface with melted butter, leaving a 1-inch border. In a small bowl, mix the 1/2 cup sugar and cinnamon. Sprinkle evenly over the buttered dough.
- Starting from the short side, roll the dough up tightly into a log. Pinch the seam to seal. Place seam-side down in a greased 9×5-inch loaf pan. Cover and let rise until doubled, about 45 minutes.
- Preheat oven to 350°F. Bake the loaf for 35-40 minutes, until golden brown and hollow-sounding when tapped. If the top browns too quickly, tent with foil. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition
Tried this recipe?
Let us know how it was!Tips for the Perfect Swirl
For the best swirl, roll the dough into a rectangle about 9×18 inches, brush with water, and sprinkle the cinnamon sugar evenly, leaving a 1-inch border. Roll it up snugly from the short side, and pinch the seam to seal. If you want extra swirls, you can cut the log in half lengthwise and twist the two pieces together before placing in the pan.
Make sure your raisins are plump and juicy. Soak them in warm water for 10 minutes and drain well before adding to the dough. Also, don't over-flour the dough—it should be slightly tacky but not sticky. A soft dough gives a tender crumb.
