Cinnamon Raisin Swirl Bread

Few things feel as cozy and nostalgic as the smell of homemade cinnamon raisin swirl bread baking in the oven. From the golden crust to the ribbon of cinnamon sugar winding through each slice, it’s the kind of bread that makes your whole kitchen smell like comfort. Perfect toasted with a pat of butter, layered into French toast, or simply enjoyed warm from the pan, this bread is a treat that feels both indulgent and wholesome. The sweetness of plump raisins, paired with that classic cinnamon swirl, makes every bite a little taste of home. If you’ve never made a swirl bread before, don’t worry, this recipe walks you through step by step so you can bring this bakery-style classic right to your table.

Ingredients:

2/3 Cup warm water ( baby bath temperature)

1/2 Cup sugar plus 1 tablespoon

4 Teaspoons yeast

1 Cup warm ( not hot) milk

2 Large eggs

1/3 Cup softened butter

1 Teaspoon salt

1 Teaspoon cinnamon

1 Cup raisins

6 Cups flour

For Filling:

4 Tablespoons of milk or butter

1/2 Cup brown sugar

1/2 Cup white sugar

3 Tablespoons cinnamon

Pinch of salt

Directions (Mixer Method for 2 Loaves)

1. Activate yeast – In the bowl of your stand mixer, combine warm water, 1 tablespoon sugar, and yeast. Let sit for 5–10 minutes until frothy.

2. Add wet ingredients – Add warm milk, eggs, softened butter, remaining 1/2 cup sugar, salt, cinnamon, and raisins. Mix with the paddle attachment until combined.

3. Add flour – Switch to the dough hook. Add flour gradually, 1 cup at a time, mixing on low speed until a stiff dough forms.

4. Knead in mixer – Continue kneading with the dough hook for 5–7 minutes, until smooth and elastic.

5. First rise – Remove dough briefly, grease the mixing bowl, then return dough to the bowl. Cover with a warm, damp cloth and let rise until doubled, about 1 1/2 hours.

6. Divide dough – Punch down the dough and divide into two equal halves.

7. Roll out each half – Roll one half of the dough into a large rectangle, about 1/2 inch thick. Repeat with the second half.

8. Prepare filling – Brush each rectangle with 2 tablespoons of milk or melted butter. In a small bowl, mix brown sugar, white sugar, cinnamon, and a pinch of salt. Sprinkle half the filling mixture over each rectangle.

9. Shape loaves – Roll up each rectangle tightly from the long side into a log. Tuck under the ends and pinch seams closed.

10. Second rise – Place each loaf into a greased 9x5 inch pan. Lightly grease tops, cover, and let rise until doubled, about 1 hour.

11. Bake – Bake at 350°F for 40–45 minutes, until golden brown and loaves sound hollow when tapped.

12. Finish – Remove from oven, brush with melted butter, and let cool 20 minutes. Turn loaves out onto a wire rack and cool completely before slicing.

Directions (Handmade Version)

1. Activate yeast – In a large mixing bowl, stir together warm water, 1 tablespoon sugar, and yeast. Let sit for 5–10 minutes until foamy.

2. Add liquids & flavorings – Stir in the warm milk, eggs, softened butter, remaining 1/2 cup sugar, salt, cinnamon, and raisins. Mix until well combined.

3. Add flour – Stir in the flour gradually, one cup at a time, until the dough comes together and pulls away from the sides of the bowl. It will be a bit sticky at first.

4. Knead – Turn the dough onto a lightly floured surface. Knead by hand for 8–10 minutes, adding small amounts of flour as needed, until the dough is smooth and elastic.

5. First rise – Place the dough into a greased bowl, turning once to coat the top. Cover with a warm, damp cloth and let rise until doubled, about 1 1/2 hours.

6. Divide dough – Punch down the risen dough and divide it into two equal halves.

7. Roll out each half – Roll one portion into a large rectangle, about 1/2 inch thick. Repeat with the second half.

8. Add filling – Brush each rectangle with 2 tablespoons of milk or melted butter. In a small bowl, mix brown sugar, white sugar, cinnamon, and a pinch of salt. Sprinkle half of the filling mixture evenly over each rectangle.

9. Shape loaves – Roll each rectangle up tightly from the long side. Pinch the seams and tuck the ends under to seal.

10. Second rise – Place the loaves into greased 9x5 inch pans. Lightly grease tops, cover, and let rise in a warm spot until doubled, about 1 hour.

11. Bake – Bake at 350°F for 40–45 minutes, or until golden brown and loaves sound hollow when tapped on the bottom.

12. Finish – Brush the hot loaves with melted butter. Cool 20 minutes in the pans, then turn out onto a wire rack to cool completely before slicing.