Homemade Cinnamon Swirl Raisin Bread Recipe

This Homemade Cinnamon Swirl Raisin Bread Recipe is the ultimate cozy treat. It’s a beautifully soft, sweet yeast bread studded with plump, juicy raisins and featuring a mouth-watering ribbon of buttery cinnamon-brown sugar swirl. Perfect for toasting and slathering with butter, this loaf elevates breakfast, brunch, or an afternoon snack. While it takes a little patience for the rising, the final aroma and flavor are absolutely worth every minute—it’s pure bakery magic right in your own kitchen!

Why You’ll Love This Recipe

You know how some recipes just feel good? This is one of them. Here’s why you’re going to fall head over heels for this loaf:

• Unbelievably Soft Texture: The combination of flours and yeast creates a dough that is tender, light, and just melts in your mouth.
• The Perfect Swirl: That cinnamon-sugar ribbon is pure, decadent goodness, ensuring every single slice has a little bit of that sweet, sticky spice.
• The Ultimate Comfort Food: Honestly, the smell of this bread baking is enough to cure a bad day. It’s warm, inviting, and makes your house feel instantly homey.
• A Fun Baking Project: Working with yeast bread is so rewarding! You’ll feel like a total baking pro once you pull this golden-brown beauty from the oven.

Ingredients

All you need for this gorgeous bread are basic pantry staples and a little patience! Get these heroes gathered up:

• All-Purpose Flour: This forms the main structure of our soft, beautiful dough.
• Whole Wheat Flour (Optional): Just a touch, if you’re feeling it! It adds a lovely, subtle nuttiness and a more rustic texture to the loaf.
• Active Dry Yeast: This is the magic ingredient that gives us that wonderful lift and pillowy softness. Make sure it’s fresh!
• Warm Milk and Warm Water: The liquids that hydrate the dough and activate the yeast. Using a mix helps achieve that perfect balance of tenderness and structure.
• Granulated Sugar: Sweetens the dough and provides food for the yeast, helping it activate properly.
• Salt: Essential for balancing the sweetness, strengthening the gluten structure, and enhancing the overall flavor—don’t skip it!
• Large Egg: Adds richness, helps with color, and binds everything together.
• Unsalted Butter (Softened): Incorporates flavor and richness, making the final bread incredibly tender.
• Raisins: Plump, sweet pockets that get distributed throughout the dough. They add moisture and a classic chewiness.
• Melted Butter (to brush): Brushed on just before baking, this gives the top crust a gorgeous golden color and incredible flavor!

For the Cinnamon Swirl:

• Brown Sugar (Packed): The base of our swirl! Packing it ensures that gooey, molasses richness we all crave.
• Ground Cinnamon: The star of the show! Make sure yours is fresh for maximum aroma.
• Softened Butter: Binds the sugar and cinnamon into a thick paste that spreads easily and melts perfectly into the dough.

Note: The exact measurements for all of these ingredients, along with the full recipe, will be found right under this article in the convenient recipe card!

How to Make Homemade Cinnamon Swirl Raisin Bread

This process is broken down into a few simple stages—it’s easier than you think!

Step 1: Proof the Yeast and Mix the Dry Ingredients

In a small bowl, whisk together the warm water and a tiny pinch of sugar. Now, sprinkle your yeast right over the top and let it sit for about 5–10 minutes. When it looks nice and foamy, like a mini-cloud, you know it’s ready to work! While that’s happening, grab your large mixing bowl and whisk together your flours, granulated sugar, and salt.

Step 2: Combine and Knead the Dough

Pour that bubbly yeast mixture and the warm milk into your dry ingredients. Add the egg and the softened butter, then mix until a shaggy dough starts to form. If you’re using a stand mixer (my favorite lazy way!), knead it with the dough hook for 6–8 minutes until it’s smooth and elastic. If you’re using those fabulous arm muscles, knead it on a lightly floured surface for 8–10 minutes.

Step 3: Add the Raisins

During the last minute or two of kneading, throw in those raisins! Knead until they are evenly distributed throughout the dough.

Step 4: First Rise (The Long Wait!)

Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover it up with plastic wrap or a clean kitchen towel and pop it in a warm, cozy spot. Let it rise until it has nicely doubled in size, which usually takes about 1 to 1¼ hours.

Step 5: Make the Swirl Filling

While your dough is doing its thing, you can whip up that sensational swirl! In a small bowl, mix the brown sugar, ground cinnamon, and the softened butter until it forms a thick, deliciously fragrant paste. Try not to eat it all right now!

Step 6: Shape and Roll

Once your dough is doubled, give it a gentle little punch to deflate it (so satisfying!). Turn it out onto a lightly floured surface and roll it into a neat rectangle, roughly 10″ by 14″, about ¼-inch thick. Spread that cinnamon swirl mixture evenly over the surface, making sure to leave a small, clean margin along one of the long edges.

Step 7: Roll and Second Rise

Starting from the long side opposite the margin, tightly roll the dough into a log. Give the seam a good pinch to seal it closed. Place the roll seam-side down into your greased 9×5-inch loaf pan. Cover it loosely and let it rise one more time until it’s about 1 inch above the rim of the pan—about 45 minutes this time.

Step 8: Bake and Cool

Preheat your oven to 350 °F (175 °C). Just before it goes in, brush the top of the loaf with the melted butter—this gives it the perfect shine! Bake for 30–35 minutes, or until the top is a beautiful golden brown. If you tap the bottom of the loaf and it sounds hollow, you did it! If the top is getting too dark, just loosely tent it with some foil. Let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. It’s tough, but that wait prevents a gummy texture.

Pro Tips for Making the Recipe

Want to ensure your cinnamon swirl is bakery-perfect? Here are my insider tips:

• Check Your Yeast: Always proof your yeast first! If your warm water/sugar/yeast mixture doesn’t bubble or get foamy after 10 minutes, your yeast is dead. Start over with fresh yeast to avoid a dense loaf.
• Don’t Over-Flour: The dough should be slightly tacky to the touch. If you add too much flour during kneading, the final bread will be tough and dry. Aim for smooth and elastic, not dry and stiff.
• Soak Your Raisins (Optional): For extra plump and juicy raisins, you can soak them in hot water or even a little rum for about 15 minutes before adding them. Just make sure to drain and pat them completely dry!
• The Perfect Swirl: When spreading the cinnamon filling, take your time to get it right up to the edges (except for the margin!). Roll the dough tightly to prevent a large air pocket from forming in the middle.

How to Serve

The beauty of this Cinnamon Swirl Raisin Bread is that it’s spectacular on its own, but it plays well with others, too!

• Toasted Perfection: Slice it thick and toast it until slightly crisp, then slather it with softened butter—the only way to start the morning!
• Cream Cheese Frosting: Feeling decadent? Whip up a quick glaze or a light cream cheese frosting to drizzle over the cooled loaf.
• French Toast: This bread makes the absolute best French toast. The cinnamon swirl caramelizes and the raisins get extra juicy—a total brunch must-do!
• Side of Coffee or Tea: It’s a classic pairing for a reason. Grab a slice and a cozy beverage for the perfect afternoon break.

Make Ahead and Storage

A loaf this good won’t last long, but here’s how to handle your delicious leftovers!

Storing Leftovers

Once the bread has cooled completely, store it in an airtight container or a large zip-top bag at room temperature for up to 3–4 days.

Freezing

This loaf freezes beautifully! Slice the cooled bread first, then wrap the slices tightly in plastic wrap before putting them in a freezer-safe bag or container. This way, you can grab just one slice at a time! Freeze for up to 3 months. Thaw slices overnight in the fridge or pop them right into the toaster.

Reheating

If you’re keeping it whole, you can warm slices in the microwave for a few seconds for an extra-soft texture, or toast them until golden. From the freezer, a quick pop in the toaster oven brings them back to life perfectly!

FAQs

Is there a quick way to get the dough to rise faster?

While yeast bread requires patience, you can speed up the first rise a little! Try placing the covered bowl in a slightly warm (but not hot!) spot, like inside a cold oven with just the light on, or on top of a warm clothes dryer. Just be careful not to overheat it, as high heat will kill the yeast.

Why did my cinnamon swirl create a large hole in the middle of the loaf?

This common issue is usually caused by not rolling the dough log tightly enough. To prevent it, make sure you roll it as tight as possible from end to end, pressing out any air as you go. Pinching the seam firmly closed also helps maintain the shape during the second rise and baking.

Can I use dried cranberries or other dried fruit instead of raisins?

Absolutely! The beauty of this recipe is its flexibility. Feel free to substitute the raisins with the same amount of dried cranberries, chopped dried cherries, or even a mix of your favorite dried fruit. Just make sure whatever you choose is diced small enough to be easily incorporated into the dough.

My bread got too dark on top before the inside was fully baked. What went wrong?

Ovens can be tricky! If the crust is browning too quickly (usually after about 15-20 minutes), simply tent the top of the loaf loosely with a piece of aluminum foil. This prevents the top from burning while allowing the heat to continue cooking the center of the loaf through.