Print

Cinnamon Swirl Raisin Bread

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This homemade Cinnamon Swirl Raisin Bread makes two soft, tender loaves filled with plump raisins and a sweet cinnamon swirl. It is delicious toasted with butter, served for breakfast, or made into French toast.

Ingredients

Units Scale

For the Raisins

  • 1/2 cup Raisins
  • Hot Water, enough to cover

For the Dough

  • 2 1/2 cups Warm Milk
  • 10 Tablespoons Melted Butter
  • 4 teaspoons Salt
  • 6 Tablespoons Cane Sugar
  • 2 teaspoons Cinnamon
  • 6 1/2-7 cups All-Purpose Flour
  • 5 teaspoons Active Dry Yeast
  • 2 teaspoons Sugar, for activating the yeast

For the Swirl

  • 4 Tablespoons Flour
  • 4 Tablespoons Sugar
  • 2 Tablespoons Cinnamon
  • 1/4 teaspoon Salt
  • Milk, enough to form a paste

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the raisins and knead or mix until 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.
  6. Whisk together the bread flour, sugar, cinnamon, and salt for the swirl. Add enough milk to form a spreadable paste.
  7. Punch down the dough and divide it into two equal portions. Roll one portion into an 8 x 20-inch rectangle and spread half of the cinnamon mixture evenly over the dough.
  8. Starting at one short end, roll the dough tightly. 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.
  9. Cover and let rise until the dough is about 1 inch above the edge of the pans, about 1–1½ hours.
  10. Preheat the oven to 350°F. Bake for about 45 minutes, or until the centers reach 195–200°F. Tent with foil if needed.
  11. Immediately brush the tops with melted butter. Remove from the pans and cool on a wire rack for at least 1 hour before slicing.

Find it online: https://seedandsparrowhomestead.com/cinnamon-swirl-raisin-bread/