Cinnamon Swirl Raisin Bread

Cinnamon Swirl Raisin Bread sliced to show cinnamon sugar spiral, with raisins and cinnamon sticks on marble countertop. — Freshly baked Cinnamon Swirl Raisin Bread, swirled with cinnamon sugar and raisins, served on a white marble countertop.

Cinnamon Swirl Raisin Bread is the ultimate homemade comfort food, filling your kitchen with sweet warmth and nostalgia. With a golden crust and a ribbon of cinnamon sugar spiraling through every slice, this bread turns any morning into something special. Juicy raisins add a touch of natural sweetness, making each bite rich yet perfectly balanced.

This bread has roots in early American baking, where cinnamon breads rose in popularity during the early 1900s. The swirl of sugar and spice quickly became a signature in households, making it one of the most beloved breakfast loaves in history. Today, it’s just as popular, loved for its classic flavor and stunning presentation.

What makes Cinnamon Swirl Raisin Bread truly irresistible is its versatility. Serve it fresh from the oven, toasted with butter, or transformed into decadent French toast. The soft crumb, cinnamon ribbon, and plump raisins create a timeless bread that feels cozy, festive, and simply unforgettable.

Recipe Yield: 10–12 slices

INGREDIENTS

3 ¼ cups all-purpose flour
1 cup warm milk (110°F)
2 ¼ tsp active dry yeast
3 tbsp granulated sugar
4 tbsp unsalted butter, melted
1 large egg
1 tsp salt
¾ cup raisins
1 tsp vanilla extract

For the Cinnamon Swirl:
½ cup brown sugar
2 tbsp ground cinnamon
2 tbsp softened butter

For Brushing:
1 tbsp milk
1 tbsp melted butter

INSTRUCTIONS

1. Activate the yeast:
In a large bowl, stir warm milk, yeast, and sugar. Let sit for 8 minutes until foamy.

2. Mix the dough:
Add melted butter, egg, vanilla, and salt. Stir in flour gradually until dough forms. Knead on a floured surface for 7–8 minutes until smooth and elastic.

3. Add raisins:
Knead raisins into the dough until evenly distributed. Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.

4. Prepare the swirl:
In a small bowl, combine brown sugar and cinnamon.

5. Shape the loaf:
Roll dough into a rectangle (about 9×12 inches). Spread softened butter over dough, sprinkle with cinnamon-sugar mixture, then roll tightly into a log. Pinch seam closed.

6. Second rise:
Place loaf seam-side down in a greased 9×5-inch pan. Cover and let rise 40 minutes until puffy.

7. Bake the bread:
Preheat oven to 350°F (175°C). Brush top with milk and bake 35–38 minutes until golden brown.

8. Finish and serve:
Brush hot loaf with melted butter. Cool in pan for 10 minutes, then transfer to a wire rack. Slice and enjoy warm or toasted.

Helpful Tips to Perfect This Recipe

Even Cinnamon Swirl: Roll dough tightly and pinch seam well so the swirl stays defined after baking.
Plump Raisins: Soak raisins in warm water for 10 minutes, then pat dry before adding for extra juiciness.
Soft Texture: Don’t overbake; remove the loaf as soon as it’s golden brown for a tender crumb.

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