Homemade Cinnamon Swirl Bread (Printable)

A soft loaf featuring cinnamon sugar swirls and plump raisins, perfect for morning or toasted slices.

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

→ Optional Topping

12 - 1 tablespoon melted butter for brushing

# Directions:

01 - Combine warm milk and active dry yeast in a stand mixer bowl; let sit for 5 minutes until foamy.
02 - Add sugar, egg, and softened butter to the yeast mixture; blend until incorporated.
03 - Add flour and salt; knead with dough hook or by hand for 8 to 10 minutes until dough is smooth and elastic.
04 - Add raisins and knead briefly to distribute evenly.
05 - Place dough in a greased bowl, cover, and allow to rise in a warm environment for 1 to 1.5 hours until doubled in size.
06 - Mix brown sugar and ground cinnamon in a small bowl.
07 - Punch down dough; roll out on floured surface into an 8 by 16 inch rectangle.
08 - Spread softened butter over dough, leaving a 1/2-inch border; evenly sprinkle cinnamon sugar mixture on top.
09 - Starting from short side, roll dough tightly into a log; pinch seam closed and tuck ends underneath.
10 - Place log into greased 9 x 5-inch loaf pan, cover, and let rise for 45 to 60 minutes until puffed.
11 - Set oven temperature to 350°F (175°C).
12 - Bake for 35 to 40 minutes until golden brown and hollow-sounding when tapped.
13 - Cool in pan for 10 minutes, optionally brush with melted butter, then remove and cool completely on a rack before slicing.

# Expert Tips:

01 -
  • The cinnamon swirl creates ribbons of sweetness in every slice without being overly sugary.
  • It fills your home with a warm, comforting aroma that lingers for hours.
  • The texture is soft enough for sandwiches but sturdy enough to toast beautifully.
  • Raisins add natural sweetness and little bursts of flavor throughout the loaf.
02 -
  • If your dough isn't rising, your yeast might be expired or your milk was too hot, always check the temperature with your finger.
  • Rolling the dough too loosely creates gaps in the swirl, roll it snug but not so tight that it tears.
  • Cutting into the loaf before it cools will make it gummy and hard to slice cleanly.
03 -
  • Dust your work surface lightly with flour when rolling, too much will make the dough tough.
  • Use a sharp serrated knife to slice the cooled loaf, it cuts through the swirl without tearing.
  • If the top is browning too fast, tent it loosely with foil halfway through baking.
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