Save My neighbor showed up one Saturday morning with a loaf still warm from her oven, and the smell of cinnamon hit me before I even opened the door. She didn't say much, just handed it over with a smile, but that bread stuck with me for weeks. I kept thinking about the soft swirls and how the raisins were sweet without being cloying. Eventually, I asked for the recipe, and she laughed because it turned out she'd been making it for thirty years.
I made this for my family the first time on a rainy Sunday, and my youngest kept sneaking into the kitchen to peek through the oven door. When I finally sliced into it, the swirl had stayed intact, and everyone grabbed a piece before it even cooled. We ended up eating half the loaf standing around the counter, still talking about how good it smelled. That's when I knew this recipe was a keeper.
Ingredients
- Bread flour: The higher protein content gives this loaf its soft, sturdy crumb that holds up to the swirl and doesn't collapse under the weight of the raisins.
- Active dry yeast: Make sure your milk is around 110°F, warm but not hot to the touch, or the yeast won't bloom properly and your dough will sit there stubbornly flat.
- Whole milk: The fat in whole milk makes the dough tender and rich, and I've tried it with lower-fat versions that just don't taste as lush.
- Unsalted butter: Softened butter blends smoothly into the dough and spreads easily for the swirl without tearing the dough.
- Raisins: I use regular dark raisins, but golden raisins work beautifully too and add a slightly tangier sweetness.
- Light brown sugar: The molasses notes in brown sugar deepen the cinnamon flavor and create a gooey, caramelized layer inside the loaf.
- Ground cinnamon: Fresh cinnamon makes a noticeable difference, so if yours has been sitting in the cupboard for years, consider replacing it.
Instructions
- Bloom the yeast:
- Pour the warm milk into your mixer bowl, sprinkle the yeast over it, and let it sit until it gets foamy and smells slightly sweet. If nothing happens after five minutes, your yeast might be dead or your milk too hot.
- Mix the wet ingredients:
- Stir in the sugar, egg, and softened butter until everything is combined and the butter breaks down into the liquid.
- Knead the dough:
- Add the flour and salt, then knead with the dough hook on medium speed for eight to ten minutes until the dough pulls away from the bowl and feels smooth and springy. If kneading by hand, it'll take a bit longer but works just as well.
- Add the raisins:
- Toss in the raisins and knead briefly until they're evenly distributed, being careful not to mash them into the dough.
- First rise:
- Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm spot until it doubles in size. On colder days, I set mine near the oven or in a sunny window.
- Prepare the filling:
- Mix the brown sugar and cinnamon together in a small bowl and set it aside.
- Roll out the dough:
- Punch down the risen dough, turn it onto a lightly floured surface, and roll it into a rectangle about eight by sixteen inches. The edges don't need to be perfect, just roughly even.
- Spread and sprinkle:
- Spread the softened butter over the dough, leaving a small border, then sprinkle the cinnamon sugar evenly across the buttered surface.
- Roll it up:
- Starting from a short end, roll the dough tightly into a log, pinch the seam to seal, and tuck the ends under neatly. A tight roll keeps the swirl from unraveling during baking.
- Second rise:
- Place the log seam-side down in a greased loaf pan, cover it, and let it rise again until it's puffy and nearly reaches the top of the pan.
- Bake:
- Preheat your oven to 350°F and bake for thirty-five to forty minutes until the top is golden brown and the loaf sounds hollow when you tap the bottom. If the top browns too quickly, tent it loosely with foil.
- Cool and finish:
- Let the loaf cool in the pan for ten minutes, brush with melted butter if you like, then turn it out onto a rack to cool completely before slicing.
Save The first time I brought this to a potluck, someone asked if I'd bought it from a bakery, and I felt ridiculously proud. It sat on the table half-wrapped in parchment, and people kept circling back for another slice. One friend took a photo of the swirl before cutting into it, and I realized this bread had become more than just something I made on weekends.
Storage and Serving Suggestions
This loaf stays soft for up to three days when wrapped tightly in plastic wrap or stored in an airtight container at room temperature. I like to slice it thick and toast it with a smear of butter or cream cheese, and sometimes I'll add a drizzle of honey if I'm feeling indulgent. If you want to freeze it, wrap the cooled loaf in plastic wrap and then foil, and it'll keep for up to a month.
Variations You Might Try
Golden raisins add a lighter, slightly tangier sweetness, and I've also stirred in chopped walnuts or pecans for a bit of crunch. If you want a sweeter finish, whisk together powdered sugar and a splash of milk to make a simple glaze and drizzle it over the cooled loaf. Some people like to add a pinch of cardamom to the cinnamon sugar, which gives it a subtle warmth that feels a little unexpected.
What to Watch For
The dough should feel slightly tacky but not sticky when you're done kneading, and if it clings to your hands, work in a little more flour. During the second rise, don't let it go too long or the loaf will collapse in the oven and lose its shape. If you notice the top browning too fast, cover it loosely with foil for the last ten minutes of baking.
- Check that your yeast is fresh and not expired, or your dough won't rise properly.
- Use a light hand when rolling the dough to avoid pressing out all the air you worked to build.
- Let the loaf cool completely on a rack so the bottom doesn't get soggy from trapped steam.
Save There's something deeply satisfying about pulling a loaf like this from your own oven, especially when the kitchen smells like a bakery and the swirl turned out just right. I hope this becomes one of those recipes you turn to again and again.
Recipe FAQs
- → How do I get the cinnamon swirl effect?
Roll the dough into a rectangle, spread softened butter evenly, then sprinkle the cinnamon sugar mixture before rolling tightly into a log. This layering creates the signature swirl.
- → Can I use golden raisins instead of regular raisins?
Yes, golden raisins provide a slightly different sweetness but work beautifully within the dough, complementing the cinnamon flavor.
- → What is the best way to store the loaf?
Store in an airtight container at room temperature for up to three days or freeze for up to one month to maintain freshness.
- → How can I ensure the bread rises properly?
Keep the dough in a warm, draft-free place for rising. The dough should double in size before proceeding to shaping and baking.
- → Is there a way to add extra flavor or texture?
Adding chopped walnuts or drizzling a simple glaze made from powdered sugar and milk after baking enhances flavor and texture beautifully.