Homemade Cinnamon Swirl Raisin Bread is a soft, tender loaf filled with plump raisins and a sweet cinnamon-sugar swirl. It is comforting, fragrant, and especially delicious toasted with a little butter.
Table of Contents
- How to make Cinnamon Raisin Bread
- You may also enjoy
This homemade cinnamon raisin bread recipe makes one loaf, which is ideal for breakfast, brunch, snacks, or simple everyday toast. The bread can also be frozen, so you can bake it ahead and enjoy slices whenever you want something warm, sweet, and homemade.
How to make Cinnamon Raisin Bread
To begin this cinnamon raisin bread, dissolve the active dry yeast and 1/4 cup of the sugar in warm water in the bowl of a stand mixer or in a large mixing bowl. Let the mixture sit for about 10 minutes, until the yeast is activated. The water should feel just barely warm to your finger. If the water is too hot, it can kill the yeast and prevent the dough from rising properly.
Add the oil, salt, egg, and 2 cups of flour. Mix with a dough hook until the mixture becomes smooth. Add more flour as needed, a little at a time, until a soft dough forms and begins to pull away from the sides of the bowl while mixing. The dough should be soft and workable, not dry or stiff.
Let the stand mixer knead the dough for about 5 minutes. If you are making the dough by hand, turn it out onto a lightly floured surface and knead until it is smooth and elastic, which should also take about 5 minutes.
Place the dough in an oiled bowl, turning it once so the top is lightly coated with oil. Cover the bowl and let the dough rise in a warm place until doubled, about 1 hour. If your kitchen is cool, preheat the oven to 170 degrees F, turn the oven off, and place the covered bowl inside to rise.
After the dough has risen, gently punch it down and turn it onto a lightly floured surface. Knead in the raisins, then use a rolling pin to roll the dough into a 15 x 9-inch rectangle. Brush the surface with a little additional oil.
Stir together the cinnamon and the remaining sugar. Sprinkle the cinnamon-sugar mixture over the dough, leaving about 1/2 inch of space around the edges. This helps keep the filling inside the loaf as it bakes.
Starting with a short side, roll the dough up tightly in a jelly-roll style. A firm roll helps create a beautiful cinnamon swirl through the center of the bread.
Place the rolled dough seam side down in a greased 9 x 5-inch loaf pan. Cover it and let it rise again until it is about 1 or 2 inches above the rim of the pan. This second rise may take about 20 minutes to 1 hour, depending on the warmth of your kitchen.
If you used the oven as a warm place for rising, remove the dough before preheating. Preheat the oven to 375 degrees F, then brush the top of the loaf with oil.
Bake for about 30 minutes, or until the loaf is golden brown. Since ovens can vary, check for doneness with a thermometer if needed. The inside of the bread should register 190 to 200 degrees F. If it is not fully baked, return it to the oven for a few more minutes.
Remove the bread from the pan and transfer it to a wire rack to cool. Letting it cool before slicing helps the cinnamon swirl set and makes cleaner slices.
You may also enjoy
- Oatmeal Raisin Muffins
- Cinnamon Raisin Scones
- Oatmeal Raisin Cookies
- Cinnamon Raisin Biscuits
- Maui Banana Bread Recipe
- Soft White Bread
- 6 Ingredient Italian Bread
Zona Cooks and Zona’s Lazy Recipes
Cinnamon Swirl Raisin Bread Recipe
Equipment
- Stand mixer
- 9 x 5-inch loaf pan
- Rolling pin
Ingredients
- 1 Tbsp active dry yeast
- 1 cup warm water, 110° to 115°
- ½ cup sugar, divided
- ⅛ cup cooking oil, plus additional oil
- 1 tsp salt
- 1 egg
- 2 – 3 cups all-purpose flour, plus more if needed
- 1 cup raisins
- 1 ½ tsp ground cinnamon
Instructions
- In a stand mixer bowl or large bowl, dissolve the yeast and 1/4 cup sugar in warm water. Let stand for 10 minutes. The water should feel barely warm, not hot.
- Add the oil, salt, egg, and 2 cups flour. Mix with a dough hook until smooth. Add more flour, 1/2 cup at a time if needed, until a soft dough forms and pulls away from the bowl.
- Knead with the mixer for about 5 minutes, or knead by hand on a floured surface until smooth and elastic.
- Place the dough in an oiled bowl, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch down the risen dough. Turn it onto a lightly floured surface, knead in the raisins, and roll into a 15 x 9-inch rectangle. Brush with additional oil.
- Combine the cinnamon with the remaining sugar and sprinkle over the dough, leaving 1/2 inch around the edges.
- Roll the dough tightly from a short side, jelly-roll style.
- Place seam side down in a greased 9 x 5-inch loaf pan. Cover and let rise until the dough is 1 or 2 inches above the rim, about 20 minutes to 1 hour.
- Preheat the oven to 375 degrees F. Brush the top of the loaf with oil.
- Bake for 30 minutes, or until golden brown and the inside reaches 190 to 200 degrees F.
- Remove the loaf from the pan and cool on a wire rack before slicing.
Notes
- If the bread has gaps between the bread and the cinnamon swirl, try spreading butter on the dough instead of oil before adding the filling. You can also add a little starch to the filling mixture or brush the dough with a thin layer of egg wash before sprinkling on the cinnamon sugar. The egg wash can help the layers stay tucked together as the loaf bakes.
Nutrition
Calories: 128kcal
Carbohydrates: 26g
Protein: 2g
Fat: 2g
Sodium: 153mg
Sugar: 6g
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