Cinnamon Raisin Swirl Bread Recipe
This is the cinnamon raisin bread that makes your whole house smell amazing. The key is to roll the dough tightly to create a distinct swirl that doesn’t disappear into the loaf. Soaking the raisins first is another critical step that keeps the bread moist.
Ingredients
For the Dough
- 1 cup whole milk, warm (~105-115F)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast (one 1/4-ounce packet)
- 3 1/2 to 4 cups all-purpose flour
- 2 teaspoons Diamond Crystal kosher salt
- 1 large egg
- 5 tablespoons unsalted butter, softened
- 1 cup raisins
For the Filling
- 2 tablespoons unsalted butter, melted
- 4 tablespoons dark brown sugar, packed
- 1 1/2 tablespoons ground cinnamon
Prepare the Raisins and Dough
First, place the raisins in a bowl and cover them with hot water. Let them soak for about 15 minutes to plump up, then drain them thoroughly and pat dry.
In the bowl of a stand mixer, combine the warm milk, granulated sugar, and instant yeast. Add 3 1/2 cups of the flour, the salt, and the egg.
Using the dough hook, mix on low speed until a shaggy dough forms. Add the softened butter a tablespoon at a time. Once the butter is incorporated, add the drained raisins.
Increase the speed to medium and knead for ~8-10 minutes. The dough is ready when it is smooth and elastic, and pulls away from the sides of the bowl, though it may still stick to the bottom. If the dough seems overly sticky after 5 minutes, add the remaining 1/2 cup of flour, a tablespoon at a time.
Let the Dough Rise
Turn the dough out onto a lightly floured surface and knead by hand for a minute to form a smooth ball.
Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for 1-1.5 hours, or until it has nearly doubled in size.
Shape the Loaf
Grease a 9×5 inch loaf pan. In a small bowl, mix together the dark brown sugar and cinnamon for the filling.
Gently deflate the risen dough and turn it out onto a lightly floured counter. Press and stretch it into a rectangle approximately 9×12 inches.
Brush the surface of the dough with the 2 tablespoons of melted butter. Sprinkle the cinnamon-sugar mixture evenly over the top.
Starting from one of the short 9-inch ends, roll the dough up into a tight log. Pinch the seam and the ends firmly to seal.
The Final Rise and Bake
Place the log seam-side down in the prepared loaf pan. Cover it and let it rise for another 60-75 minutes, or until the dough has risen about 1 inch above the rim of the pan.
Preheat your oven to 350F.
Bake the loaf for 45-55 minutes, until the crust is a deep golden brown and the internal temperature reaches 190F. If the top is browning too quickly, you can tent it with foil for the last 15 minutes of baking.
Turn the bread out of the pan immediately onto a wire rack to cool. Let it cool for at least 30 minutes before slicing.
Cinnamon Raisin Swirl Bread
Ingredients
For the Dough
- 1 cup whole milk ~105-115F, warm
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast one 1/4-ounce packet
- 3 1/2 to 4 cups all-purpose flour
- 2 teaspoons Diamond Crystal kosher salt
- 1 large egg
- 5 tablespoons unsalted butter softened
- 1 cup raisins
For the Filling
- 2 tablespoons unsalted butter melted
- 4 tablespoons dark brown sugar packed
- 1 1/2 tablespoons ground cinnamon
Method
- Soak raisins in hot water for 15 minutes, drain and pat dry.
- Mix warm milk, sugar, and yeast in stand mixer bowl. Add 3 1/2 cups flour, salt, and egg.
- Mix with dough hook until shaggy. Add softened butter gradually, then raisins.
- Knead 8-10 minutes until smooth and elastic. Add remaining flour if needed.
- Form dough into ball, place in greased bowl. Rise 1-1.5 hours until doubled.
- Mix brown sugar and cinnamon.
- Roll dough to 9×12 inch rectangle. Brush with melted butter, sprinkle with cinnamon-sugar mixture.
- Roll from short end into tight log. Pinch seams to seal.
- Place in greased 9×5 loaf pan. Rise 60-75 minutes until 1 inch above rim.
- Bake at 350F for 45-55 minutes until golden and internal temp reaches 190F.
- Cool on wire rack 30 minutes before slicing.
