This home-baked Cinnamon Swirl Raisin Bread recipe 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.
Easy Cinnamon Swirl Raisin Bread Recipe
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.
How to Make the Best Cinnamon Swirl Raisin Bread Recipe
Homemade bread making takes practice whether you’re making biscuits, dinner or yeast rolls, or loaf breads like this cinnamon swirl raisin bread. The good news is, you can do it!
- Ingredients you’ll need to make this recipe for Cinnamon Swirl Raisin Bread: Bread flour, warm milk, rapid rise yeast, butter, light brown sugar, large eggs, raisins, vanilla extract and salt.
- For the cinnamon swirl you’ll need: Butter, light brown sugar and cinnamon.
- Kitchen gadgets you’ll need to make this bread recipe: A stand mixer or a mixer fitted with a dough hook, mixing bowls, measuring cups and spoons, a large non stick surface for rolling out the dough and two 9 x 5 inch loaf pans OR three 8 x 4 inch pans for baking the bread.
- Don’t be intimidated by yeast. When you begin the proofing process, think lukewarm, not boiling milk.
- It’s also good idea to 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 flour will work, too.
- Rapid Rise or instant yeast, is quick acting. You could use long acting yeast in this recipe, but you’ll need to adjust the rise time as it takes longer to work it’s magic in the bread dough.
- Please note, this Cinnamon Swirl Raisin Bread 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.
How to Serve 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 Chick can Bake.
More Southern Style Bread Recipes to Make
I think there’s something therapeutic about making bread at home from scratch. The smell of bread baking gives you that warm and fuzzy feeling inside. More bread recipes you may like to try:
- Dutch Oven Artisan White Bread will impress you family and friends.
- Chocolate Chip Banana Bread is a sweet quick bread that doesn’t require any rise time at all.
- Nutty Sunflower Oat Wheat Bread is simply delicious slathered with sweet cream butter.
- Supreme Pizza Pull Apart Bread is made for sharing.
- Italian Herb Beer Bread is brushed with butter and topped with grated Parmesan cheese.
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Helpful Kitchen Items:
Cinnamon Swirl Raisin Bread
- 1 1/2 cups warm whole milk (110-115°F)
- 1/2 cup packed light brown sugar
- 2 (1/4 oz each) packets rapid rise yeast
- 1/2 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 1/2 cups raisins
- 4 Tbsp unsalted butter melted
- 1/2 cup packed light brown sugar
- 3 Tbsp ground cinnamon
- 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.
- Sift together flour and salt. 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.