Homemade Cinnamon Swirl Bread (Printable)

Tender loaf swirled with cinnamon sugar and plump raisins, ideal for breakfast or toasting.

# 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

# Step-by-Step:

01 - Combine warm milk and yeast in a stand mixer bowl and let sit for 5 minutes until foamy.
02 - Add sugar, egg, and softened butter to the yeast mixture and mix until combined.
03 - Add 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 raisins into the dough briefly to incorporate evenly.
05 - Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
06 - Mix the light brown sugar and ground cinnamon in a small bowl for the swirl.
07 - Punch down the dough, then roll it out on a lightly floured surface into an 8 by 16 inch rectangle.
08 - Spread softened butter over the dough leaving a 1/2-inch border, then sprinkle the cinnamon sugar mixture evenly on top.
09 - Roll the dough tightly from the short side into a log, pinch the seam to seal, and tuck the ends underneath.
10 - Place the log into a greased 9x5-inch loaf pan, cover, and let rise for 45 to 60 minutes until puffy.
11 - Preheat the oven to 350°F.
12 - Bake the loaf for 35 to 40 minutes until golden brown and hollow sounding when tapped.
13 - Let the bread cool for 10 minutes, brush with melted butter if desired, then remove from pan and cool completely on a rack before slicing.

# Expert Suggestions:

01 -
  • The cinnamon swirl stays soft and sweet, never dry or crumbly like some store-bought versions.
  • Raisins plump up during baking and add bursts of natural sweetness in every bite.
  • It makes your kitchen smell like a bakery without any fancy equipment.
  • The dough is forgiving and soft, even if youve never made yeasted bread before.
02 -
  • If the milk is too hot, it will kill the yeast and the dough wont rise, always test the temperature before adding it.
  • Dont skip the second rise in the pan, thats what gives the loaf its airy, bakery-style crumb.
  • Rolling the dough too loosely creates gaps in the swirl, rolling too tight can cause it to burst open in the oven.
03 -
  • Let the dough rise in a slightly warm oven with just the light on, it creates the perfect environment without overheating.
  • If your raisins are dry, soak them in warm water for ten minutes and pat them dry before adding to the dough.
  • Use a serrated knife and a gentle sawing motion to slice the loaf without squishing the soft crumb.
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