Homemade Cinnamon Swirl Bread (Printable)

Tender loaf with cinnamon sugar swirls and juicy raisins, perfect toasted or fresh from the oven.

# Ingredient List:

→ 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 light brown sugar, packed
10 - 2 tablespoons ground cinnamon
11 - 2 tablespoons unsalted butter, softened

→ Optional Topping

12 - 1 tablespoon melted butter for brushing

# How-To Steps:

01 - Combine warm milk with yeast in a mixing bowl and allow to rest for 5 minutes until foamy.
02 - Add sugar, egg, and softened butter to the yeast mixture; blend until fully combined.
03 - Add bread flour and salt; knead using a dough hook or by hand for 8 to 10 minutes until the dough is smooth and elastic.
04 - Knead in the raisins briefly to distribute evenly throughout the dough.
05 - Transfer dough to a greased bowl, cover, and place in a warm environment for 1 to 1.5 hours until doubled in size.
06 - Combine light brown sugar and ground cinnamon in a small bowl.
07 - Punch down the risen dough and roll it on a floured surface into an 8 by 16 inch rectangle.
08 - Evenly spread softened butter over dough, leaving a 1/2 inch border, then sprinkle with cinnamon sugar mixture.
09 - Starting at the short edge, roll the dough tightly into a log, pinch seam to seal, and tuck ends underneath.
10 - Place the dough log into a greased 9x5 inch loaf pan, cover, and allow to rise for 45 to 60 minutes until puffed.
11 - Heat oven to 350°F.
12 - Bake the loaf for 35 to 40 minutes until golden brown and hollow sounding when tapped.
13 - Allow the bread to cool for 10 minutes, brush with melted butter if desired, then remove from pan and cool completely on a rack before slicing.

# Expert Advice:

01 -
  • The cinnamon swirl stays soft and gooey even after toasting, never dry or crumbly.
  • Raisins plump up during baking and add little bursts of sweetness in every slice.
  • Your kitchen will smell like a bakery for hours, and neighbors will definitely notice.
  • It slices beautifully without falling apart, making it perfect for gifting or brunches.
02 -
  • If your kitchen is cold, turn the oven on for one minute then turn it off and let the dough rise inside with the door cracked.
  • Don't roll the dough too thin or the filling will leak out the sides during baking and burn on the pan.
  • Let the loaf cool completely before slicing or the inside will be gummy and the swirl will pull apart.
03 -
  • Weigh your flour if you can, too much will make the dough stiff and the loaf dense instead of soft.
  • Brush the top with butter right when it comes out of the oven, it keeps the crust tender and adds a subtle richness.
  • If the swirl sinks or separates, you probably rolled it too loosely, so pull it tighter next time and pinch the seam really well.
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