Save The kitchen smelled like a bakery before I even pulled the loaf from the oven. I'd been intimidated by yeast breads for years, convinced they required some kind of magic touch I didn't have. But one rainy Saturday, I decided to try this cinnamon swirl raisin bread anyway. The dough rose perfectly, the swirl stayed intact, and when I sliced into it the next morning, I realized I'd been overthinking it all along.
I made this for my neighbor after she mentioned missing the cinnamon bread her grandmother used to bake. She teared up when she smelled it, said it brought back Sunday mornings at her grandma's table. That's when I understood this bread was more than just flour and sugar. It's a small kindness you can wrap in foil and hand to someone who needs it.
Ingredients
- Bread flour: The higher protein content gives this loaf structure and chew, I tried all purpose once and it came out too soft.
- Active dry yeast: Make sure your milk is warm but not hot or it will kill the yeast, I learned that the hard way.
- Whole milk: The fat adds richness and tenderness, skim milk just doesn't give the same soft crumb.
- Unsalted butter: You need it softened for the dough and the filling, cold butter won't blend in.
- Raisins: Plump and sweet, they distribute best if you knead them in gently at the end.
- Light brown sugar: The molasses flavor pairs perfectly with cinnamon and adds moisture to the swirl.
- Ground cinnamon: Use fresh cinnamon if you can, the aroma is noticeably stronger and warmer.
Instructions
- Bloom the yeast:
- Pour the warm milk over the yeast and let it sit until it gets foamy and alive, this is your proof that the yeast is ready to work.
- Mix the dough:
- Stir in the sugar, egg, and butter until everything is blended, then add the flour and salt. Knead until the dough is smooth and springs back when you poke it.
- Add the raisins:
- Fold them in gently so they don't tear the dough. A few quick kneads is all you need.
- First rise:
- Cover the bowl with a damp towel and set it somewhere warm. The dough should double in size and feel pillowy when you press it.
- Prepare the filling:
- Mix the brown sugar and cinnamon in a small bowl. Set it aside while the dough rises.
- Roll and fill:
- Punch down the dough and roll it into a rectangle, spread the softened butter all over, then sprinkle the cinnamon sugar evenly. Don't skip the border or the filling will leak out.
- Shape the loaf:
- Roll it up tightly from the short end, pinch the seam closed, and tuck the ends under. Place it seam side down in your greased pan.
- Second rise:
- Cover and let it puff up again, this rise is what makes the texture light and airy.
- Bake:
- Slide it into a preheated oven and bake until the top is golden and the loaf sounds hollow when you tap it. The smell will make you want to slice it immediately, but wait.
- Finish and cool:
- Brush the top with melted butter for a soft, shiny crust. Let it cool in the pan for a few minutes, then turn it out onto a rack to cool completely before slicing.
Save One morning I toasted a thick slice and spread it with cream cheese, and my daughter asked if we could have it every weekend. Now it's become our Saturday ritual. She helps me roll the dough, and we argue over who gets the end piece with the most cinnamon. It's messy and loud and exactly what I want my kitchen to be.
How to Store and Freeze
This bread stays soft for about three days in an airtight container on the counter. I slice it before freezing so I can pull out just what I need, and it defrosts in minutes on the counter or seconds in the toaster. Frozen slices toast up perfectly without any sogginess.
Ways to Customize
Golden raisins give a milder sweetness, and chopped walnuts add a nice crunch if you fold them in with the raisins. I've also made it with dried cranberries and orange zest for a brighter flavor. If you want it sweeter, whisk together powdered sugar and a little milk and drizzle it over the cooled loaf.
Serving Suggestions
I love it toasted with salted butter for breakfast, but it also makes incredible French toast if you have leftovers. My husband likes it plain with his coffee, still warm from the oven. It's one of those rare breads that works just as well for a quiet morning alone as it does for a crowd.
- Serve it alongside scrambled eggs and bacon for a cozy weekend breakfast.
- Toast it and spread with almond butter or Nutella for an indulgent snack.
- Wrap a few slices in parchment and tie with twine for a thoughtful homemade gift.
Save This bread has a way of making ordinary mornings feel special. I hope it becomes part of your kitchen rhythm the way it has mine.
Recipe FAQs
- → How do I achieve a soft texture in this bread?
Proper kneading and allowing the dough to rise twice ensure a tender crumb and light texture.
- → Can I substitute different dried fruits for raisins?
Yes, golden raisins or chopped walnuts work well and add unique flavors to the swirl.
- → What’s the best way to make the cinnamon swirl even?
Spread softened butter evenly over the dough, then sprinkle the cinnamon sugar uniformly before rolling tightly.
- → How should I store the bread to keep it fresh?
Store in an airtight container for up to 3 days or freeze for up to one month.
- → Is there a way to add extra sweetness after baking?
Drizzle a simple glaze made from powdered sugar and milk over the cooled loaf for added sweetness.