Cinnamon Swirl Raisin Bread

Homemade Cinnamon Swirl Raisin Bread is full of plump raisins and swirled with sweet sugar and cinnamon.

It’s perfect as toast slathered with butter. This recipe makes one loaf and can be frozen.

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How to make Cinnamon Raisin Bread

In the bowl of a stand mixer, or a large bowl, dissolve the yeast and 1/4 cup sugar in warm water for 10 minutes. Tip – The water is the right temperature if it just barely feels warm to your finger. If the water is too hot it will kill the yeast.

Add the oil, salt, egg and 2 cups flour. Mix with a dough hook until smooth. Mix in enough remaining flour to form a soft dough that pulls away from the sides of the bowl as it mixes.

Let the stand mixer continue to knead the dough for about 5 minutes. If you’re not using a stand mixer turn the dough onto a floured surface and knead until smooth and elastic, about 5 minutes.

Place the dough in an oiled bowl, turning once to get oil on the top.

Cover and let rise in a warm place until doubled, about 1 hour. Tip – If you need a warm place, pre-heat the oven to 170 degrees F. Then turn the oven back off and place the covered bowl inside to rise.

After it’s risen, punch the dough down. Turn it onto a lightly floured surface. Knead in the raisins and use a rolling pin to roll it out into a 15 x 9-inch rectangle. Brush with additional oil.

Combine cinnamon and remaining sugar and sprinkle to within 1/2 inch of edges.

Tightly roll up the dough, jelly-roll style, starting with a short side.

Place the dough seam side down in a greased 9 x 5 inch loaf pan. Cover and let rise until about 1 or 2 inches above the rim, using the same oven method as above, about 20 minutes – 1 hour.

Make sure to remove the risen dough from the oven before the next step.

Preheat the oven to 375 degrees F. Brush the top of the dough with oil.

Bake for 30 minutes or until golden brown. All ovens vary and you can test for doneness by using a thermometer. Let it bake longer if needed until the interior registers at 190 to 200 degrees F.

Remove from the pan to a wire rack to cool.

You may also enjoy

• Oatmeal Raisin Muffins
• Cinnamon Raisin Scones
• Oatmeal Raisin Cookies
• Cinnamon Raisin Biscuits
• Maui Banana Bread Recipe
• Soft White Bread

Homemade Cinnamon Swirl Raisin Bread

Zona House

Homemade Cinnamon Swirl Raisin Bread is full of plump raisins and swirled with sweet sugar and cinnamon. It’s perfect as toast slathered with butter. This recipe makes one loaf and can be frozen.

4.39 from 70 votes

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Prep Time 2 hours hrs

Cook Time 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Bread and Dough

Cuisine American

Servings 16 Slices

Calories 128 kcal

Equipment

• KitchenAid 5 Quart Stand Mixer
• 1.5-Quart Glass Loaf Pan (Set of 2)
• Rolling Pin

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Ingredients

1x2x3x

US CustomaryMetric

• ▢ 1 Tbsp active dry yeast
• ▢ 1 cup warm water 110° to 115° (see tip in instructions)
• ▢ ½ cup sugar (divided use)
• ▢ ⅛ cup cooking cooking oil (plus additional oil)
• ▢ 1 tsp salt
• ▢ 1 egg
• ▢ 2 – 3 cups all-purpose flour (plus more if needed)
• ▢ 1 cup raisins
• ▢ 1 ½ tsp ground cinnamon

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Instructions

 

• In the bowl of a stand mixer, or a large bowl, dissolve the yeast and 1/4 cup sugar in warm water for 10 minutes. Tip – The water is the right temperature if it just barely feels warm to your finger. If the water is too hot it will kill the yeast.
• Add the oil, salt, egg and 2 cups flour. Mix with the dough hook until smooth. Mix in additional flour, 1/2 cup at a time if needed, to form a soft dough that pulls away from the sides of the bowl when mixing.
• Let the stand mixer continue to knead the dough for about 5 minutes. If you’re not using a stand mixer turn the dough onto a floured surface and knead until smooth and elastic, about 5 minutes. Place the dough in an oiled bowl, turning once to get oil on the top. Cover and let rise in a warm place until doubled, about 1 hour. Tip – If you need a warm place, pre-heat the oven to 170 degrees F (77 C). Then turn the oven back off and place the covered bowl inside to rise.
• After it’s risen, punch the dough down. Turn it onto a lightly floured surface. Knead in the raisins and use a rolling pin to roll out into a 15 x 9 inch rectangle. Brush with additional oil.
• Combine cinnamon and remaining sugar and sprinkle to within 1/2 inch of edges.
• Tightly roll up the dough, jelly-roll style, starting with a short side.
• Place the dough seam side down in a greased 9 x 5 inch loaf pan. Cover and let rise about 1 or 2 inches above the rim, using the same oven method above, about 20 minutes – 1 hour.
• Make sure to remove the risen dough from the oven before the next step.
• Preheat the oven to 375 degrees F. Brush the top of the dough with oil.
• Bake 30 minutes or until golden brown. All ovens vary and you can test for doneness by using a thermometer. Let it bake longer if needed until the interior registers at 190 to 200 degrees F.
• Remove from the pan to a wire rack to cool.

Video

Notes

• If your bread has gaps between the bread and the cinnamon swirl you can try spreading butter on the dough instead of oil before sprinkling on the filling. Or try adding some starch to the filling mixture. Another choice is to brush the dough with a thin layer of egg wash before sprinkling your filling on top. As the loaf bakes, the egg wash will help keep the layers of dough tightly tucked together.

Nutrition

Serving: 1Calories: 128kcalCarbohydrates: 26gProtein: 2gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 10mgSodium: 153mgPotassium: 99mgFiber: 1gSugar: 6gVitamin A: 15IUVitamin C: 0.5mgCalcium: 9mgIron: 1mg

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Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!

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