Save to Pinterest My neighbor knocked on my door one Sunday morning with a still-warm loaf wrapped in a tea towel, and the smell alone made me forget I'd already eaten breakfast. She said it was just cinnamon bread, but one bite told a different story—soft, sweet spirals dotted with plump raisins that had soaked up all that spiced sugar. I asked for the recipe on the spot, and she laughed and told me I'd need patience more than skill. She was right, but every single rise and roll has been worth it.
I made this for my sister's birthday brunch last spring, and she ate three slices before anyone else got seconds. She kept holding up each piece to admire the swirl, like it was some kind of edible art, and honestly that's when I realized this bread was a keeper. It's become my go-to whenever I want to impress without pretending I'm a professional baker.
Ingredients
- Bread flour: The extra protein gives this loaf structure and chew, I tried all-purpose once and it came out too soft to hold the swirl properly.
- Active dry yeast: Make sure your milk is warm but not hot or the yeast won't foam, I learned that the hard way with a flat first attempt.
- Whole milk: The fat keeps the crumb tender and rich, skim milk just doesn't give the same buttery softness.
- Raisins: I soak mine in warm water for ten minutes before adding them so they stay juicy and don't steal moisture from the dough.
- Light brown sugar: The molasses adds depth to the cinnamon filling, white sugar works but tastes a little flat by comparison.
- Ground cinnamon: Use fresh cinnamon if you have it, the difference in warmth and fragrance is impossible to miss.
- Unsalted butter: Softened butter spreads easily and melts into the swirl, cold butter will tear the dough and leave gaps.
Instructions
- Bloom the yeast:
- Pour warm milk over the yeast and wait for it to puff up and smell faintly sweet, like beer bread. If nothing happens after five minutes, your milk was too hot or the yeast was expired, start over.
- Mix the dough:
- Add sugar, egg, and soft butter to the foamy yeast, then stir in flour and salt until it comes together. Knead until the dough is smooth and springs back when you poke it, about eight minutes with a hook or ten by hand.
- Add the raisins:
- Fold them in gently so they don't burst, you want them scattered throughout not clumped in one corner. The dough will feel a little sticky, that's normal.
- First rise:
- Cover the bowl with a damp towel and set it somewhere warm, like near a sunny window or on top of the fridge. It should double in size and feel airy when you press it, usually about an hour and a half.
- Roll it out:
- Punch down the dough to release the air, then roll it into a rectangle on a floured surface. Aim for about eight by sixteen inches, it doesn't have to be perfect but try to keep the thickness even.
- Add the swirl:
- Spread soft butter all over, leaving a little border at the edges, then sprinkle the cinnamon sugar in an even layer. Don't skip the butter or the sugar won't stick and you'll lose half the swirl when you slice it.
- Roll and seal:
- Start from the short end and roll tightly like a sleeping bag, pinching the seam and tucking the ends under. Place it seam-side down in a greased loaf pan.
- Second rise:
- Cover again and let it puff up until it crests just above the rim of the pan, about forty-five minutes. It should jiggle slightly when you nudge the pan.
- Bake:
- Slide it into a preheated oven and bake until the top is deep golden and it sounds hollow when tapped. If it's browning too fast, tent it with foil halfway through.
- Finish and cool:
- Brush the hot loaf with melted butter for a soft glossy crust, then let it cool for ten minutes before turning it out. Wait until it's completely cool to slice or the swirl will smear.
Save to Pinterest The first time I brought this to a potluck, someone asked if I'd bought it from a fancy bakery, and I didn't correct them right away because it felt too good. Later I admitted I'd made it at home, and three people asked for the recipe before I even sat back down. That's when I knew this bread had a kind of magic that goes beyond just tasting good.
How to Store and Reheat
I keep mine wrapped in foil at room temperature for up to three days, and it stays soft without going stale. If you want it warm, just toast a slice and spread butter on it while it's still hot, the cinnamon sugar gets a little melty and caramelized. For longer storage, slice the whole loaf, wrap it tightly in plastic and foil, and freeze it for up to a month—then you can pull out one piece at a time and toast it straight from frozen.
Flavor Variations to Try
I've swapped raisins for dried cranberries and added orange zest to the dough, and it tasted like a holiday morning in every bite. Chopped walnuts or pecans mixed into the cinnamon sugar add a nice crunch, and a drizzle of cream cheese glaze on top turns it into something you'd serve at a brunch party. One friend even tucked chocolate chips into the swirl, and her kids devoured it faster than I thought possible.
Serving Suggestions and Pairings
This bread is perfect with a cup of strong coffee or chai, and I love it toasted with salted butter and a drizzle of honey. It also makes incredible French toast if you have leftovers, the cinnamon swirl caramelizes in the pan and creates crispy sweet edges. For a fancier touch, serve it alongside scrambled eggs and fresh fruit at brunch, or slice it thick and spread it with cream cheese for an easy breakfast that feels special.
- Toast it and top with ricotta and a sprinkle of cinnamon for a quick snack.
- Use day-old slices to make bread pudding with extra raisins and vanilla custard.
- Wrap a whole loaf in parchment and ribbon to give as a thoughtful homemade gift.
Save to Pinterest Every time I pull this loaf from the oven, I'm reminded that the best recipes aren't always the quickest ones. There's something deeply satisfying about watching dough rise, smelling cinnamon fill the air, and slicing into those perfect spirals—it's the kind of bread that turns an ordinary morning into something worth remembering.
Recipe Questions & Answers
- → How is the cinnamon swirl created?
The swirl is made by spreading softened butter over rolled dough, then sprinkling a mixture of brown sugar and cinnamon before rolling it tightly into a log.
- → Can I substitute raisins with other ingredients?
Yes, golden raisins or chopped walnuts can be used to add different flavors and textures to the loaf.
- → What is the best way to store the loaf?
Store in an airtight container for up to 3 days or freeze for up to a month to maintain freshness.
- → How can I tell when the bread is fully baked?
The loaf has a golden brown crust and sounds hollow when tapped on the bottom, indicating it is done baking.
- → Is there a suggested serving method?
The bread is delicious toasted with butter or cream cheese, or drizzled with a simple powdered sugar glaze for extra sweetness.