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Homemade Cinnamon Swirl Raisin Bread

Homemade Cinnamon Swirl Raisin Bread

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

Scroll to bottom for full recipe card with ingredients.

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

How to make Homemade Cinnamon Swirl 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.

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Add the oil, salt, egg and 2 cups flour. Beat until smooth. Mix in enough remaining flour to form a soft dough.

If you’re using a stand mixer let it 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 or 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.

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 dough

Tightly roll up the dough, jelly-roll style, starting with a short side. Pinch the seam to seal.

raisin 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 doubled using the same oven method as above, about 30 minutes – 1 hour.

raisin dough in a loaf pan risen all the way

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

Preheat your oven to 375 degrees F (190 C). Brush the top of the dough with oil.

a baked loaf of raisin bread on a wire rack

Bake 30 minutes or until golden brown. Remove from the pan to a wire rack to cool.

Homemade Cinnamon Swirl Raisin Bread Recipe One Loaf

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Yield: 16 Slices

Homemade Cinnamon Swirl Raisin Bread

Homemade Cinnamon Swirl Raisin Bread Recipe - approximately 16 slices

Homemade Cinnamon Swirl Raisin Bread is full of plump raisins and spiced 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

  • 2 1/4 teaspoons active dry yeast
  • 1 cup warm water 110° to 115° (see tip in instructions)
  • 1/2 cup sugar (divided)
  • 1/8 cup cooking oil
  • 1 teaspoon salt
  • 1 egg
  • 3 to 3-1/4 cups all-purpose flour
  • 3/4 cup raisins
  • Additional cooking oil
  • 1 1/2 teaspoons 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. Beat until smooth. Mix in enough remaining flour to form a soft dough.
  3. If you’re using a stand mixer let it 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 or 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 a 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. Pinch the seam to seal.
  7. Place the dough seam side down in a greased 9 x 5 inch loaf pan. Cover and let rise until doubled using the same oven method above, about 30 minutes - 1 hour.
  8. Make sure to remove the risen dough from the oven before the next step.
  9. Preheat your oven to 375 degrees F (190 C). Brush the top of the dough with oil.
  10. Bake 30 minutes or until golden brown. Remove from the pan to a wire rack to cool.

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Nutrition Information:

Yield:

16

Amount Per Serving: Calories: 77Cholesterol: 10mgSodium: 152mgCarbohydrates: 12gFiber: 1gSugar: 6gProtein: 1g
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Connie

Saturday 27th of June 2020

I made your recipe 2 days ago and the results were delicious. I swear it was better than any cinnamon raisin bread in the grocery store. I plan to make 2 loaves this evening or tomorrow morning, one for my sister and one for my parents. My question is do you think I could do the second rise in the refrigerator overnight? If so, do I bake straight from the refrigerator or let them rise on the counter for an hour before baking? I appreciate your answer and most definitely give your recipe a 5***** rating.

Zona

Saturday 27th of June 2020

Hi Connie, I'm glad you are enjoying this recipe so much. I have not tried rising the dough in the fridge but I think you can. I recommend covering the dough loosely with plastic wrap that has been sprayed with non-stick spray before placing it in the fridge. You may need to let it rise in a warm place in the morning if it hasn't risen enough for you. Either way, I would let it come to room temperature first before baking it. Good luck and let me know how it works out for you :)

Dorothea

Thursday 16th of April 2020

Hello, I might be missing something but I'm confused about the distribution of raisins. The recipe calls for 3/4 cup of raisins then says, "Knead in a 1/2 cup of raisins." Where do I use the other 1/4/ Or is that a typo?

Zona

Thursday 16th of April 2020

Hi Dorothea, yes that is a typo. Knead all 3/4 cup of raisins in. I have updated the recipe. Thank you so much for bringing this to my attention :)

Erin

Wednesday 12th of February 2020

Do u think this recipe could be doubled?

Zona

Wednesday 12th of February 2020

Hi Erin, although I have not doubled this recipe myself, I think you would be fine doubling it and making two loaves. Let me know how it works out for you :)

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