Cinnamon Swirl Raisin Bread

Cinnamon raisin bread is one of those homemade loaves that can go far beyond the breakfast table. It’s soft and tender, filled with plump raisins and a sweet cinnamon swirl, and it is just as good toasted with butter as it is tucked into a sandwich.

One of my favorite ways to use it is for a glorified grilled cheese with thinly sliced apple, sharp cheddar, ham, and a little apple butter. The sweet and savory combination is so good, especially when the bread gets golden and crisp in the skillet.

Making two loaves at once also means there is plenty to enjoy right away and another loaf to freeze for later. It’s the kind of bread that can find its way into all sorts of meals, whether you’re serving it at breakfast, making sandwiches for lunch, or looking for something a little different alongside a cozy supper.

Why You’ll Love This Bread

The texture of this bread is what really makes it special. The loaf is soft and tender, while the raisins stay plump and the cinnamon filling gives you a sweet swirl in every slice.

The recipe also makes two generous loaves, which is helpful when you’re already putting in the work of making homemade bread. Keep one on the counter and freeze the other for another week.

And because the flavor isn’t overly sweet, you can use it in more ways than you might expect. It works beautifully for French toast, afternoon toast with butter, or savory sandwiches where the little bit of sweetness from the bread adds something extra. It’s a good recipe to have in your homemaking rotation when you want something homemade that can do more than one job.

Ingredients Needed

Raisins

Warm Milk

Melted Butter

Salt

Cane Sugar

Cinnamon

All-Purpose Flour

Active Dry Yeast

Equipment Needed

Large Mixing Bowl

Small Bowl

9 x 5-Inch Loaf Pans

Rolling Pin

Stand Mixer with Dough Hook, Optional

Wire Cooling Rack

Instructions

Place the raisins in a heat-proof bowl and cover with boiling water. Let them soak for 10–15 minutes, then drain and blot dry.

Warm 1 cup of the milk until just warm. Add the yeast and 2 teaspoons of the sugar. Stir gently and let sit for 5–8 minutes, until foamy.

Heat the remaining milk until steaming. Pour it into a large mixing bowl or the bowl of a stand mixer. Add the melted butter, remaining sugar, salt, and cinnamon. Whisk to combine, then add the activated yeast mixture.

Gradually add the flour, mixing until a dough forms. Knead by hand on a lightly floured surface for about 10 minutes, or use a dough hook on medium-low speed. The dough should be smooth, springy, and stretchy.

Add the raisins and knead or mix until they are evenly distributed. Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover and let rise in a warm place until doubled, about 1 hour.

For the swirl, whisk together the bread flour, sugar, cinnamon, and salt. Add enough milk to form a spreadable paste.

Punch down the dough and divide it into two equal portions. Roll one portion into an 8 x 20-inch rectangle. Spread half of the cinnamon mixture evenly over the dough.

Starting at one short end, roll the dough tightly, keeping the roll snug as you go. Pinch the seam closed and tuck the ends underneath. Place seam-side down in a greased 9 x 5-inch loaf pan and press the dough evenly into the pan.

Repeat with the second portion of dough and remaining cinnamon mixture.

Cover both loaves and let them rise until the dough is about 1 inch above the edge of the pans, about 1–1½ hours.

Preheat the oven to 350°F. Bake the loaves on the middle rack for about 45 minutes, or until the centers reach 195–200°F. Tent with foil if the tops begin to brown too quickly.

Remove from the oven and immediately brush the tops with melted butter. Remove the loaves from the pans and cool on a wire rack for at least 1 hour before slicing.

Tips & Tricks

Soaking the raisins first keeps them soft and plump instead of allowing them to pull moisture from the bread.

Don’t add all the flour at once. Depending on your flour and kitchen conditions, you may need slightly more or less.

The dough should be smooth, springy, and stretchy after kneading. Avoid adding extra flour just to make it less sticky.

If kneading by hand, work the dough on a lightly floured surface and continue until it becomes smooth and elastic.

Make sure the yeast mixture is foamy before adding it to the dough. This is a good indication that the yeast is active.

The cinnamon mixture should be spreadable rather than dry. Adding milk helps it stay in place as the bread is rolled.

Let the baked loaves cool for at least an hour before slicing. This gives the bread time to finish setting.

If the crust begins to brown too quickly, loosely cover it with aluminum foil.

Variations

Add a little extra cinnamon to the filling for a stronger cinnamon flavor.

For a sweeter loaf, increase the sugar in the cinnamon filling slightly.

Leave out the raisins if you prefer a plain cinnamon swirl bread.

Use the bread for French toast, especially when the loaf is a day or two old.

Storage & Leftovers

Store the cooled bread in an airtight container or wrapped tightly at room temperature for several days.

For longer storage, wrap a completely cooled loaf well and freeze it for up to 3 months.

Thaw frozen bread at room temperature or overnight in the fridge before slicing and serving.

Slices can be warmed in the toaster for a fresh-from-the-oven texture.

I think the best homemade recipes are the ones that don’t have to be saved for one particular meal. This bread is lovely warm from the oven, but I like it even more when I find new ways to use it throughout the week.

A slice toasted with butter, a piece of French toast on a slow morning, or that apple, cheddar, ham, and apple butter sandwich for lunch—it gives you plenty of reasons to bake another loaf.

Watch me make this recipe here:

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