Homemade Cinnamon Swirl Bread (Printable)

A tender loaf swirled with cinnamon sugar and studded with juicy raisins, ideal for toasting or breakfast.

# What You Need:

→ Dough

01 - 3 1/2 cups bread flour, plus additional 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)

# How To Make It:

01 - Combine warm milk and active dry yeast in a stand mixer bowl and let sit until foamy, about 5 minutes.
02 - Add sugar, egg, and softened butter to the yeast mixture and mix until fully incorporated.
03 - Add bread flour and salt, then knead with a dough hook or by hand for 8 to 10 minutes until the dough is smooth and elastic.
04 - Knead in raisins briefly until evenly distributed throughout the dough.
05 - Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size, approximately 1 to 1.5 hours.
06 - Combine light brown sugar and ground cinnamon in a small bowl.
07 - Punch down risen dough and roll it into an 8x16 inch rectangle on a lightly floured surface.
08 - Spread softened butter over the dough, leaving a 1/2-inch border, then sprinkle the cinnamon sugar mixture evenly on top.
09 - Starting from the short side, roll dough tightly into a log, pinch the seam to seal, and tuck the ends under.
10 - Place the dough into a greased 9x5 inch loaf pan, cover, and let rise until puffy, about 45 to 60 minutes.
11 - Set oven temperature to 350°F (175°C) while the dough completes its second rise.
12 - Bake for 35 to 40 minutes until the loaf is golden brown and hollow-sounding when tapped.
13 - Allow bread to cool for 10 minutes, brush with melted butter if desired, then remove from pan and cool completely on a rack before slicing.

# Helpful Tips:

01 -
  • The cinnamon swirl creates these gorgeous ribbons that make every slice look bakery-perfect without any fuss.
  • Raisins plump up during baking and add little bursts of sweetness that balance the warm spice.
  • It fills your kitchen with a smell so comforting that people will wander in asking what you're making.
  • The dough is forgiving enough for beginners but impressive enough to gift or serve at brunch.
02 -
  • Don't skip the border when spreading the filling or the cinnamon sugar will ooze out during baking and burn on the pan.
  • Let the loaf cool completely before slicing, or the swirl will smear and the slices will compress and lose their shape.
  • If your dough feels sticky during kneading, add flour a tablespoon at a time, but resist adding too much or the bread will turn out dense.
03 -
  • Brush the top with melted butter right after baking for a soft, glossy crust that stays tender.
  • If you want a tighter swirl, roll the dough as evenly as possible and keep the tension firm but not so tight that it tears.
  • Warm a slice in the microwave for ten seconds and it tastes like it just came out of the oven.
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