Homemade Cinnamon Swirl Raisin (Print Version)

A soft, tender loaf with cinnamon sugar swirl and juicy raisins, perfect for breakfast or toasting.

# What You'll Need:

→ Dough

01 - 3 1/2 cups bread flour, plus extra for dusting
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast (1 packet)
04 - 1 teaspoon fine sea salt
05 - 1 cup whole milk, warmed to 110°F
06 - 1/4 cup unsalted butter, softened
07 - 1 large egg, room temperature
08 - 1 cup raisins

→ Cinnamon Swirl

09 - 1/3 cup packed light brown sugar
10 - 2 tablespoons ground cinnamon
11 - 2 tablespoons unsalted butter, softened

→ Optional Topping

12 - 1 tablespoon melted butter (for brushing)

# Directions:

01 - Combine warm milk and yeast in a mixing bowl; let stand for 5 minutes until foamy.
02 - Add sugar, egg, and softened butter to the yeast mixture; blend until combined.
03 - Add flour and salt; knead with a dough hook or by hand for 8–10 minutes until the dough is smooth and elastic.
04 - Fold raisins into the dough and knead briefly to incorporate evenly.
05 - Place dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
06 - Mix light brown sugar and cinnamon in a small bowl to create the swirl filling.
07 - Punch down the risen dough and roll out on a floured surface into an 8 by 16 inch rectangle.
08 - Spread softened butter evenly over the dough, leaving a 1/2-inch border; sprinkle the cinnamon sugar mixture on top.
09 - Roll the dough tightly from the short side into a log; pinch the seam shut and tuck the ends underneath.
10 - Place the roll into a greased 9x5-inch loaf pan; cover and let rise for 45 to 60 minutes until puffy.
11 - Preheat the oven to 350°F.
12 - Bake for 35 to 40 minutes until the loaf is golden brown and sounds hollow when tapped.
13 - Cool the bread for 10 minutes; optionally brush with melted butter, then remove from the pan and cool completely on a rack before slicing.

# Expert Tips:

01 -
  • It fills your kitchen with the kind of smell that makes everyone wander in asking whats baking.
  • The texture is soft and tender, with pockets of cinnamon sugar that caramelize just enough to feel like a treat.
  • Its forgiving—even if your swirl isnt perfect, it still tastes incredible.
  • Toasted with butter the next morning, its better than any bakery loaf Ive ever bought.
02 -
  • Dont rush the rises—yeast needs time, and cutting it short will give you a dense, heavy loaf.
  • If your dough feels too sticky after kneading, add flour a tablespoon at a time, but resist the urge to add too much or itll turn tough.
  • Let the loaf cool completely before slicing, or itll squish under the knife and lose that perfect swirl definition.
03 -
  • Weigh your flour if you can—cup measurements vary wildly and can throw off the dough texture.
  • If your kitchen is cold, turn your oven on for one minute, turn it off, and let the dough rise inside with the door cracked.
  • The smell of this bread baking is worth the wait alone, but tasting it warm with butter is the real reward.
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