Homemade Cinnamon Swirl Bread (Printer-friendly)

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

# What You'll 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 light brown sugar, packed
10 - 2 tablespoons ground cinnamon
11 - 2 tablespoons unsalted butter, softened

→ Optional Topping

12 - 1 tablespoon melted butter for brushing

# Directions:

01 - Combine warm milk and active dry yeast in the stand mixer bowl and let sit for 5 minutes until foamy.
02 - Add granulated sugar, egg, and softened butter to the yeast mixture; mix until combined.
03 - Add bread flour and sea salt to the mixture. Knead with a dough hook or by hand for 8 to 10 minutes until the dough is smooth and elastic.
04 - Fold raisins into the dough and knead briefly to incorporate evenly.
05 - Place dough in a greased bowl, cover, and let rise in a warm environment for 1 to 1.5 hours until doubled in size.
06 - Mix light brown sugar and ground cinnamon for the swirl filling.
07 - Punch down the risen dough. On a lightly floured surface, roll it into an 8 by 16 inch rectangle.
08 - Spread softened butter evenly over the dough leaving a half-inch border, then sprinkle the cinnamon sugar mixture over the butter.
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 dough into a greased 9 by 5 inch loaf pan, cover, and allow to rise for 45 to 60 minutes until puffy.
11 - Preheat the oven to 350°F (175°C).
12 - Bake the bread for 35 to 40 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
13 - Cool the loaf in the pan for 10 minutes, then brush with melted butter if desired. Remove from pan and cool completely on a rack before slicing.

# Expert Advice:

01 -
  • The cinnamon swirl creates pockets of sweetness in every slice without being overpowering.
  • It toasts beautifully and tastes even better the next morning with a smear of cream cheese.
  • The dough is forgiving and soft, so even if you're new to bread baking, you'll get a tender crumb.
  • Raisins add natural sweetness and little bursts of flavor that make each bite different.
02 -
  • Don't rush the rising times—underdeveloped dough will give you a dense, heavy loaf instead of a soft, airy one.
  • If your kitchen is cold, place the covered bowl in the oven with just the light on to create a warm environment for rising.
  • Use softened butter for the filling, not melted—melted butter will soak into the dough and make the swirl disappear.
  • Always let the bread cool completely before slicing or the interior will be gummy and stick to the knife.
03 -
  • Weigh your flour if you can—too much flour will make the dough stiff and the bread dry.
  • If the dough feels too sticky after kneading, resist adding more flour—let it rest for 5 minutes and it will become more manageable.
  • Brush the top with melted butter right after baking for a soft, glossy crust that stays tender.
  • Test your yeast before starting—if it doesn't foam after 5 minutes, it's dead and you'll need a fresh packet.
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