Cinnamon Raisin Swirl Bread

Soft, tender bread filled with sweet cinnamon, plump raisins, and a beautiful cinnamon swirl in every slice. This homemade Cinnamon Raisin Swirl Bread is perfect toasted with butter, served for breakfast, or turned into French toast.

Ingredients

For the Dough

• 3 cups all-purpose flour
• 2¼ teaspoons active dry yeast
• ¼ cup granulated sugar
• 1 teaspoon salt
• ¾ cup warm milk
• ¼ cup warm water
• 3 tablespoons unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• ¾ cup raisins

For the Cinnamon Filling

• ⅓ cup brown sugar
• 1½ tablespoons ground cinnamon
• 2 tablespoons softened butter

Directions

1. Activate the Yeast

Combine the warm milk, warm water, yeast, and 1 tablespoon of the sugar in a small bowl.

Let stand for 5–10 minutes, until foamy.

2. Make the Dough

In a large bowl, combine the flour, remaining sugar, and salt.

Add the yeast mixture, melted butter, egg, and vanilla.

Mix until a soft dough forms.

Knead for 7–10 minutes, until smooth and elastic.

3. Add the Raisins

Gently knead the raisins into the dough until evenly distributed.

Place the dough in a lightly greased bowl.

Cover and let rise in a warm place for about 1–1½ hours, or until doubled in size.

4. Prepare the Filling

Mix the brown sugar and cinnamon together in a small bowl.

Set aside.

5. Shape the Loaf

Punch down the risen dough and transfer it to a lightly floured surface.

Roll it into a rectangle approximately 9×15 inches.

Spread the softened butter evenly over the surface.

Sprinkle the cinnamon-brown sugar mixture evenly over the butter.

6. Roll the Bread

Starting from the shorter end, tightly roll the dough into a log.

Pinch the seam closed.

Place the loaf seam-side down in a greased 9×5-inch loaf pan.

Cover and let rise for another 30–45 minutes, until noticeably puffy.

7. Bake

Preheat the oven to 350°F (175°C).

Bake for 35–40 minutes, until the loaf is golden brown and sounds hollow when lightly tapped.

If the top browns too quickly, loosely cover it with foil during the final portion of baking.

8. Cool and Slice

Let the bread cool in the pan for about 10 minutes.

Transfer it to a wire rack and allow it to cool completely before slicing.

Cut into thick slices and serve with butter, cream cheese, or your favorite jam.

Recipe Tips

• Soak dry raisins in warm water for 10 minutes, then drain and pat them dry before adding them for softer raisins.
• Don’t add excessive flour while kneading; the dough should remain soft and slightly tacky.
• Roll the dough tightly to create a defined cinnamon swirl.
• Allow the loaf to cool before slicing so the swirl sets properly.
• Toast slices and top with butter for an especially delicious breakfast.
• Store at room temperature in an airtight container for 2–3 days, or freeze individual slices for longer storage.

Prep & Cooking Time

Prep Time: 25 minutes
First Rise: 1–1½ hours
Second Rise: 30–45 minutes
Bake Time: 35–40 minutes
Servings: 10–12 slices

Meta Description

Make soft Cinnamon Raisin Swirl Bread filled with plump raisins, buttery cinnamon, and brown sugar. Perfect sliced and toasted with butter for a cozy homemade breakfast.