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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.

As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.

a garphic of Homemade Cinnamon Swirl Raisin Bread on a cutting board with one slice cut and laying down.
Homemade Cinnamon Swirl Raisin Bread – Makes 1 Loaf

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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.

yeast, sugar, and warm water activiating in a silver bowl.

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.

soft dough in a silver bowl with a red spatula.

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 out into a 15 x 9 inch rectangle. Brush with additional oil.

raisin bread dough with raisins in it rolled out into a rectangle with a rolling pin.

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

cinnamon and sugar sprinkle over raisin brad dough.

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

cinnamon raisin bread dough rolled into a roll inside a loaf pan.

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.

cinnamon raisin bread dough in a loaf pan risen all the way.

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.

a baked loaf Easy Cinnamon Swirl Bread on a wire rack.
Easy Cinnamon Swirl Bread

Remove from the pan to a wire rack to cool.

Raisin Swirl Bread on a cutting board and 3 slices laying down.
Raisin Swirl Bread

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Yield: 16 Slices

Homemade Cinnamon Swirl Raisin Bread

Homemade Cinnamon Swirl Raisin Bread on a cutting board and 3 slices laying down

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.

Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes

Ingredients

  • 1 Tbsp active dry yeast
  • 1 cup warm water 110° to 115° (see tip in instructions)
  • 1/2 cup sugar (divided use)
  • 1/8 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 1/2 tsp ground cinnamon

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Combine cinnamon and remaining sugar and sprinkle to within 1/2 inch of edges.
  6. Tightly roll up the dough, jelly-roll style, starting with a short side.
  7. 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.
  8. Make sure to remove the risen dough from the oven before the next step.
  9. Preheat the oven to 375 degrees F. Brush the top of the dough with oil.
  10. 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.
  11. Remove from the pan to a wire rack to cool.

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As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 132Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 152mgCarbohydrates: 26gFiber: 1gSugar: 12gProtein: 3g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

Did you like this recipe?

Please leave a comment on this post and pin this recipe on Pinterest.

a graphic of Homemade Cinnamon Swirl Bread Makes One Loaf with a loaf and one cut slice on a cutting board.
Homemade Cinnamon Swirl Bread
Swirled Cinnamon Raisin Bread graphic with 3 different images of making the bread.
Swirled Cinnamon Raisin Bread

Cinnamon Raisin Bread Web Story

Brenda

Wednesday 7th of February 2024

I found this recipe through Pinterest and I must say I absolutely love it! I did have to add about cup to a cup and a half of extra flour. I'm on my second loaf right now and I cannot get enough of this!! Btw, I never measure my raisins I just add them until I feel my life is complete. 😂

Zona House

Thursday 8th of February 2024

Hi Brenda, I'm so glad you love this raisin bread. I love the comment about not measuring them hehe. Thank you!

Pam

Thursday 25th of January 2024

Did you mean 3 c flour not 2? It took just over 3 c to get the right consistency

Zona House

Saturday 27th of January 2024

Hi Pam, 2 cups is correct and works for me however, everyone measures differently and that's why I say to add additional flour if needed to get the desired consistency. Thanks for your question :)

Ashley

Saturday 24th of December 2022

Hi, I have a question about the flour amount before I try out this recipe. In the ingredients it calls for 3 cups of flour, but I read through the directions and it says 2 cups of flour. What is the correct amount?

Zona

Saturday 24th of December 2022

Hi Ashley, you will need 2 cups but you may need to add additional flour to form a soft dough that pulls away from the sides of the bowl when mixing. I have updated the recipe amount to 2 cups so it is more clear. Thanks for your question :)

Robyn

Saturday 10th of December 2022

Hi Zona, I enjoy your recipes thank you. Do you think I could make the dough in my bread machine then bake in the oven after second rise? Robyn

Zona

Saturday 10th of December 2022

Hi Robyn, although I have not tested that, I do think it should work fine. Let me know how it goes for you :)

Diane Hanna

Saturday 30th of April 2022

I made this bread today. I left it in for the 30 min. and it was dark brown on top. But when I cut into it it was raw. I put it back in the oven a couple times but couldn’t get it done all the way. Are you sure on the time?

Zona

Sunday 1st of May 2022

Hi Diane, 30 minutes always works for me however all ovens vary. You can test for doneness by using a thermometer. Let it bake until the interior registers at 190ºF to 200ºF. I will add this note to the recipe as well incase anyone else is having your same results. Thank you and I hope this helps :)

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