Cinnamon Swirl Raisin Bread

This home-baked Cinnamon Swirl Raisin Bread will rival any store bought version. It packs a sweet and spicy punch of cinnamon and while baking, it makes the house smell heavenly, too.

Cinnamon Swirl Raisin Bread

I often get requests for recipes, and this bread has been sitting in my drafts folder for some time. I can't think of a more suitable time of year to perfect your bread making skills than on the cusp of fall. While cinnamon certainly has it's place year-round in muffins, coffee cake, and cinnamon roll French bread it has a special presence in the fall season.

Cinnamon Swirl Raisin Bread Making Tips:

• Don't be intimidated by yeast. When you begin the proofing process, think lukewarm, not boiling milk.
• Check the date on the yeast. Expired yeast won't activate and the bread won't rise. If the yeast doesn't bloom, throw it out and start again.
• Bread flour has more protein than all purpose which lends a more crisp outer crust and delightful "chew" to the bread. Rest assured, all purpose will work, too.
• Rapid Rise or instant yeast, is quick acting. You may use long acting yeast in this recipe but, you'll need to adjust the rise time as it takes longer to work.
• Please note, this recipe makes two 9 x 5 inch loaves. If you bake it in 8 x 4 inch pans, you'll be able to yield three loaves. See the Cook's note to see what simple change will need to be made.
• Allow ample time for the bread to cool for the cleanest cuts and also, use a bread knife.
• You may knead this bread by hand, if you don't have a stand mixer.
• It's normal for some of the raisins to break down while kneading with a mixer.
• When rolling, take your time and roll as tightly as possible. Shape as you go to keep some uniformity with the swirls.

When to Enjoy Cinnamon Raisin Bread

This bread is perfectly delicious warm with butter or toasted for breakfast or brunch. I can also be used to make a mean french toast and bread pudding. You may also enjoy this braised cinnamon danish from That Skinny Chicken can Bake.

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Helpful Kitchen Items:

• Mixer
• Measuring Set
• 9 x 5-inch Loaf Pans
• Bread Knife

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5 from 1 vote

Cinnamon Swirl Raisin Bread

Prep Time25 mins

Cook Time30 mins

Rise time2 hrs

Total Time2 hrs 55 mins

Course: Bread, Breakfast, brunch

Cuisine: American

Keyword: cinnamon-raisin-bread, cinnamon-swirl-raisin-bread

Servings: 2 loaves

Ingredients

• 1 ½ cups warm whole milk (110-115°F)
• ½ cup packed light brown sugar
• 2 (¼ oz each) packets rapid rise yeast
• ½ cup unsalted butter melted
• 3 large eggs
• 2 tsp pure vanilla extract
• 7- 8 cups bread flour or all purpose flour plus additional for dusting surface
• 1 tsp salt
• 1 ½ cups raisins
• Swirl:
• 4 Tbsp unsalted butter melted
• ½ cup packed light brown sugar
• 3 Tbsp ground cinnamon

Instructions

• In a large measuring cup or bowl mix together milk, brown sugar and yeast. Let stand for 10 minutes until foamy. If it doesn't foam, discard and start over.
• Add butter, eggs and vanilla to the bowl of stand mixer fitted with a dough hook. Turn on low and add the bloomed yeast mixture, mixing just until combined.
• With mixer on low speed add flour one cup at a time. Add until if forms a shaggy dough. (You may not need all 8 cups.) Add raisins. Turn mixer to medium and knead for 8-10 minutes or until the dough is smooth and elastic. Remove from dough hook, then cover bowl with a damp towel. Allow to rise for 1 hour or until doubled.
• Punch down dough, then turn out onto a very lightly floured non-stick surface. Stretch dough into roughly a 12 x 18 inch rectangle. Brush from end to end with half melted butter.
• In a small bowl toss together brown sugar and cinnamon. Sprinkle evenly over butter.
• Beginning with the widest edge, roll tightly ending seam side down. Cut in half forming two loaves. You may tuck ends under, if desired.
• Place into two buttered 9 x 5 inch or 10 inch loaf pans. Brush tops with butter, cover loosely with plastic wrap and let rise in a draft free place for 30 minutes.
• To bake: Preheat oven to 350°F. Bake bread for 35-40 minutes until the top is golden. (Internal temperature of 190°F) Check at 25 minutes and lay foil on top to prevent over browning, if needed.
• Cool in pan for 15 minutes then remove to a cooling rack to cool completely before slicing.
• Store in an airtight container at room temperature for up to 3 days.

Notes

To make into three 8 x 4-inch loaves:

Shape dough into a 12 x 24 inch rectangle and cut into three even 8 inch portions.

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