Save Last fall, I woke up craving the smell of cinnamon and realized I had all the ingredients to make something my grandmother used to bake every Sunday. The house filled with warmth as the loaf rose on the counter, and I remembered why this bread felt like home. It's not fancy, but it's honest—soft, sweet, and studded with raisins that burst when you bite into them. I sliced it warm and didn't even bother with butter. That first piece disappeared before the loaf had fully cooled.
I once made this for a friend who claimed she didn't like raisins. She ate three slices standing at my kitchen counter, pulling apart the swirls with her fingers and laughing at herself. We ended up talking for hours over tea and warm bread. It became our tradition—every time she visited, I'd have a loaf cooling on the rack. This bread has a way of turning quiet mornings into something worth remembering.
Ingredients
- Bread flour: The higher protein content gives this loaf structure and chew, making it sturdy enough to hold the cinnamon swirl without collapsing.
- Granulated sugar: Feeds the yeast and adds a subtle sweetness to the dough that balances the spice.
- Active dry yeast: Make sure your milk is warm but not hot—too much heat will kill the yeast and your dough won't rise.
- Fine sea salt: Enhances flavor and controls yeast activity so the dough doesn't rise too fast.
- Whole milk: Adds richness and keeps the crumb soft and tender for days.
- Unsalted butter: Softened butter blends easily into the dough and spreads smoothly over the rolled rectangle.
- Egg: Brings moisture and structure, giving the loaf a golden color and soft texture.
- Raisins: Use plump, fresh raisins—if they're dried out, soak them in warm water for 10 minutes and pat dry.
- Light brown sugar: The molasses adds depth to the cinnamon filling and keeps it from being one-dimensional.
- Ground cinnamon: Use fresh cinnamon if you can—it makes the swirl fragrant and warm without tasting bitter.
- Melted butter for brushing: Optional but worth it—it gives the crust a soft sheen and extra flavor.
Instructions
- Bloom the yeast:
- Pour warm milk into the mixer bowl and sprinkle yeast on top. Let it sit until it foams and smells slightly sweet—this tells you the yeast is alive and ready to work.
- Mix the wet ingredients:
- Stir in sugar, egg, and softened butter until everything is combined and smooth. The mixture will look a little lumpy, and that's fine.
- Knead the dough:
- Add flour and salt, then knead with the dough hook for 8 to 10 minutes until the dough pulls away from the bowl and feels elastic. If kneading by hand, it should feel smooth and slightly tacky but not sticky.
- Fold in the raisins:
- Add raisins and knead just until they're evenly distributed. Don't overwork it or the raisins will break apart.
- First rise:
- Place the dough in a greased bowl, cover with a damp towel, and set it somewhere warm. Let it rise for 1 to 1.5 hours until it doubles in size and feels puffy when you poke it.
- Prepare the filling:
- Mix brown sugar and cinnamon in a small bowl. The sugar will clump slightly from the moisture in the brown sugar, and that's exactly what you want.
- Roll out the dough:
- Punch down the risen dough and roll it into a rectangle about 8 by 16 inches on a lightly floured surface. The edges don't need to be perfect—rough and rustic works just fine.
- Add the swirl:
- Spread softened butter over the dough, leaving a half-inch border around the edges. Sprinkle the cinnamon sugar evenly on top, pressing it gently into the butter so it sticks.
- Roll it up:
- Starting from the short side, roll the dough tightly into a log, pinching the seam to seal. Tuck the ends under so the filling doesn't leak out during baking.
- Second rise:
- Place the log seam-side down into a greased loaf pan, cover, and let it rise for 45 to 60 minutes. It should look puffy and almost reach the top of the pan.
- Bake:
- Preheat your oven to 350°F and bake for 35 to 40 minutes until the top is golden brown and the loaf sounds hollow when tapped. If it's browning too fast, tent it with foil halfway through.
- Finish and cool:
- Let the loaf cool in the pan for 10 minutes, then brush with melted butter if you like. Turn it out onto a cooling rack and let it cool completely before slicing—warm bread is tempting but it'll crumble if you cut it too soon.
Save One winter morning, I toasted a thick slice of this bread and spread it with salted butter while snow piled up outside. The cinnamon swirl had caramelized slightly at the edges, and the raisins were sticky and sweet. I ate it slowly, standing by the window, and thought about how something this simple could feel so complete. It's the kind of recipe that doesn't need an occasion—it makes the ordinary feel worth celebrating.
How to Store and Freeze
This bread stays soft for up to three days if you wrap it tightly in plastic wrap or store it in an airtight container at room temperature. If you want to keep it longer, slice the loaf and freeze individual slices in a freezer bag—they toast beautifully straight from frozen. I've learned to freeze half the loaf right away so I'm not tempted to eat it all in one sitting.
Variations You Can Try
Swap the raisins for dried cranberries or chopped dates if you want a different kind of sweetness. You can also fold in toasted walnuts or pecans for crunch, or add a handful of chocolate chips to the swirl for something a little indulgent. I once stirred in a teaspoon of cardamom with the cinnamon, and it gave the whole loaf a warm, floral note that felt special without being complicated.
Serving Suggestions
This bread is perfect on its own, but it's even better toasted with butter, cream cheese, or a drizzle of honey. I like to serve it with scrambled eggs and coffee for a slow weekend breakfast. If you're feeling fancy, make French toast with thick slices—the cinnamon swirl caramelizes beautifully in the pan.
- Toast it and top with almond butter and sliced bananas for a quick breakfast.
- Serve it alongside a bowl of oatmeal or yogurt with fresh berries.
- Use day-old slices to make bread pudding—the cinnamon swirl adds flavor without extra work.
Save This loaf has become one of those recipes I don't need to think about anymore—I just make it when I want the house to smell like something worth coming home to. I hope it becomes that kind of recipe for you too.
Recipe FAQs
- → What kind of raisins work best?
Juicy dark raisins are ideal for their sweetness and moisture, but golden raisins can be used for a milder flavor.
- → How do I get a distinct cinnamon swirl?
Roll the dough into a rectangle, spread softened butter, sprinkle cinnamon sugar evenly, then roll tightly from the short side before baking.
- → Can I add nuts for extra crunch?
Yes, chopped walnuts or pecans can be incorporated with the raisins before the first rise for added texture and flavor.
- → How should the bread be stored?
Keep the bread in an airtight container at room temperature for up to three days or freeze slices for longer storage.
- → What’s the best way to serve this bread?
Serve toasted with butter or cream cheese, or drizzle with a simple glaze of powdered sugar and milk for extra sweetness.