Go Back
Cinnamon Raisin Bread Recipe

Cinnamon Raisin Bread

Steven
This tall, beautifully swirled loaf has a pillowy soft crumb and plump, sweet raisins scattered throughout. The enriched dough creates a tender, slightly sweet bread, while the cinnamon sugar swirl adds a gorgeous spiral in every slice.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 16 slices
Calories 175 kcal

Equipment

  • Stand mixer with dough hook - or large mixing bowl for hand kneading
  • 9x5-inch loaf pan
  • Rolling Pin
  • Small bowl - for soaking raisins
  • Medium bowl - for cinnamon sugar filling
  • Pastry brush or spoon - for brushing melted butter
  • Clean kitchen towel or plastic wrap - for covering dough during rise
  • Wire cooling rack
  • Instant-read thermometer - highly recommended for checking internal bread temperature
  • Bench scraper - optional but helpful for handling dough

Ingredients
  

  • 3 cups all-purpose flour or bread flour - 360g, plus more for kneading
  • 2 1/4 teaspoons active dry yeast - 7g / 1 packet
  • 3/4 cup whole milk - 180ml, warmed to 110°F (43°C)
  • 1/4 cup warm water - 60ml, about 110°F (43°C)
  • 3 tablespoons granulated sugar - 38g
  • 1 1/2 teaspoons fine salt
  • 3 tablespoons unsalted butter - 42g, softened
  • 1 large egg - room temperature
  • 1 cup raisins - 150g, dark, golden, or a mix

For Soaking the Raisins

  • 1 cup hot water - 240ml, for soaking only, discarded after

For the Cinnamon Swirl

  • 1/4 cup granulated sugar - 50g
  • 1/4 cup brown sugar - 50g, packed
  • 2 teaspoons ground cinnamon
  • 1 tablespoon unsalted butter - melted, for brushing the dough

For the Top (Optional)

  • 1 tablespoon milk or water - egg wash substitute
  • 1 teaspoon cinnamon sugar

Instructions
 

  • Soak raisins in hot water for 15 minutes, then drain thoroughly and pat dry.
  • Combine warm water and a pinch of sugar in a small bowl. Sprinkle yeast over top and let stand for 5-10 minutes until foamy.
  • In a stand mixer bowl, combine warm milk, activated yeast mixture, remaining sugar, salt, softened butter, and egg. Add flour one cup at a time, mixing on low until incorporated. Knead on medium for 6-8 minutes until smooth and elastic.
  • Add drained raisins to the dough and knead on low for 2 minutes until evenly distributed throughout.
  • Shape dough into a ball and place in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours until doubled in size.
  • While dough rises, combine granulated sugar, brown sugar, and cinnamon in a small bowl. Set aside with melted butter.
  • Punch down dough and roll into a 9x14 inch rectangle. Brush with melted butter, sprinkle with cinnamon sugar, and roll tightly into a log. Pinch seam to seal.
  • Place shaped loaf seam-side down into a greased 9x5 inch loaf pan. Cover and let rise for 45 minutes to 1 hour until 1-1.5 inches above the rim.
  • Preheat oven to 350°F (175°C) during the last 20 minutes of the second rise. Brush top with milk or water and sprinkle with cinnamon sugar if desired.
  • Bake for 35-40 minutes until deep golden brown and internal temperature reaches 190-200°F (88-93°C). Tent with foil if browning too quickly.
  • Cool in pan for 10 minutes, then turn out onto a wire cooling rack. Cool for at least 30-45 minutes before slicing with a serrated knife.

Notes

  • Do not skip soaking the raisins. Dry raisins pull moisture from the surrounding dough, which can lead to a loaf that dries out faster. A quick soak makes a real difference.
  • Temperature matters for yeast. Water or milk that is too hot (above 120°F / 49°C) will kill the yeast. Too cold and it will not activate. Aim for 105-110°F (40-43°C) every time.
  • Measure flour correctly. Scoop flour into your measuring cup with a spoon and level it off, or better yet, weigh it with a kitchen scale. Scooping directly with the cup packs in extra flour and leads to a dense loaf.
  • Roll the dough tightly. The tighter you roll the log, the fewer gaps you will have in the swirl. Press gently as you roll to keep it snug.
  • Do not add too much flour while kneading. A slightly tacky dough is normal and produces a softer loaf. Adding excess flour makes the bread stiff and dry.
  • Let the second rise go until the dough crests above the pan rim. Under-proofed bread will be dense and may have a large crack on top. Patience pays off here.
  • Check internal temperature, not just color. The bread will look golden well before it is fully baked through. An instant-read thermometer at 190-200°F (88-93°C) is the most reliable indicator of doneness.
  • For storage, wrap the fully cooled loaf tightly in plastic wrap and store in a bread bag at room temperature for up to 4-5 days. To freeze, slice the cooled loaf and freeze slices in a single layer, then transfer to a freezer bag for up to 3 months.
  • For variations, try adding orange zest to the dough, swapping in golden raisins, adding 1/2 cup of toasted walnuts or pecans, or using all brown sugar in the filling for a deeper caramel flavor.
  • This bread makes excellent French toast, and day-old slices are perfect for a baked French toast casserole.
Keyword cinnamon raisin bread, enriched dough, swirl bread