Cinnamon Raisin Swirl Bread
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 ~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 9x12 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 9x5 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.
Notes
Tent with foil if top browns too quickly during baking.