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Cinnamon-Raisin Swirl Bread

  • Author: Steph Guinnane
  • Total Time: 3 hours 35 minutes
  • Yield: 1- 9x5 inch loaf 1x


This homemade cinnamon-raisin swirl bread recipe yields a soft, tender, and chewy bread and the structure to cut without it falling apart.




  • 1 c Milk, Whole Fat  
  • 2 ¼ tsp Active Dry Yeast (1 packet) 
  • ¼ c Sugar 
  • 3 c Bread flour, spooned and leveled. 
  • 1 tsp Salt 
  • 1 Egg, room temperature, and lightly whisked
  • 3 Tbsp Butter, melted
  • ¾ c Raisins 


  • 6 tbsp Powdered Sugar 
  • 1 tbsp Cinnamon 
  • 1 egg, whisked for brushing



  • Bring eggs to room temperature
  • Prepare 9×5 loaf pan by greasing with oil or butter. 

To make the dough: 

  • In the bowl of a stand mixer fitted with a dough hook, add yeast and sugar. 
  • Heat milk to 100° - 110°, about 30 sec in the microwave, and pour into the bowl with yeast and sugar. Set aside and let sit for 5-10 minutes to activate the yeast and make sure it is alive. It should look bubbly on the surface.
  • Add all remaining ingredients to the bowl (melted butter, whisked egg, bread flour, salt) but not the raisins. 
  • With dough hook attachment, set mixer to medium-low and let run for 7 minutes. 
  • Add in raisins and keep running for 3 more minutes. 
  • After 10 minutes of kneading dough in the mixture, the dough should come together into a smooth ball around the hook; some sticking on the bottom is ok. The dough should be slightly tacky to the touch but not sticky. If the dough is sticky, let it rest for 15 minutes for the liquids to absorb. 
  • On a flat surface, lightly dusted with flour (no more than 1 tsp) and shape into a ball.
  • Grease the mixing bowl with oil or butter, making sure to get all of the sides. 
  • Add dough to the greased bowl and coat both sides of the dough with the oil/butter on the sides of the bowl. After the dough has been coated, place the ball smooth side up. Cover with plastic or a towel at room temperature for 1-1.5 hours or until doubled in size.*

To make the filling: 

  • In a small bowl, whisk together powdered sugar and cinnamon. Whisk egg and set aside. 

To assemble cinnamon-raisin swirl bread: 

  • Grease a 9×5-inch loaf pan and set it aside.
  • On a lightly floured surface, punch down the dough and roll it into an 8x20 rectangle.
  • Brush egg onto the dough, leaving about ½ inch border. 
  • Using a sifter, sprinkle filling evenly over the dough. 
  • Starting with the short side, tightly roll dough into a log. Rolling and pulling tension back on the dough every couple of inches to ensure that the roll is tight. 
  • Place dough in a greased bread loaf, cover, and let rise for 1 hour or until the dough has risen slightly above (~½-1 inch) the edge of the loaf pan. 
  • Preheat the oven to 350° and brush the top of the dough with whisked egg. 
  • Bake for 30-35 minutes or until the internal temperature of the bread reaches 200°


*Dough rises best at 80-90°. If it is a cooler day, place covered dough in the oven while it is off and turn the oven light on.

  • Prep Time: 3 hours
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baked

Keywords: raisin bread, cinnamon swirl bread, cinnamon raisin bread, cinnamon swirl bread