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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.

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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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Homemade Cinnamon Swirl Raisin Bread on a cutting board and 3 slices laying down
Yield: 16 Slices

Homemade Cinnamon Swirl Raisin Bread

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

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.

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
  • 3 cups all-purpose flour
  • 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, 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: 161Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 152mgCarbohydrates: 32gFiber: 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?

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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

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 :)

Lee-Anne

Monday 10th of May 2021

I have made this recipe several times now and it was successful each time! It is delicious and my go to bread recipe 😁. Thanks so much!

Zona

Monday 10th of May 2021

Hi Lee-Anne, I'm so glad you enjoy this recipe and I'm happy to know the recipe is working correctly for you, enjoy! :)

Marsha

Thursday 6th of May 2021

This was to die for. My husband and I nearly ate the entire thing. I only had one problem and that was while cutting the bread it wanted to separate and had a huge space in the middle. So I am wondering if it wasn’t cool enough to cut. I have read that spreading butter instead of oil will prevent that or putting some starch in the filling. Also do you prefer to slice the bread before freezing, would it be difficult to separate, that’s if you don’t eat the whole thing. Looking forward to your reply.

Zona

Friday 7th of May 2021

Hi Marsha, I also read 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. I want to try it too and see how effective it is.

My husband goes through one loaf so quickly that we don't usually have to freeze any. But, you should be able to slice the bread before freezing and make sure it's placed in an airtight freezer bag. I hope that helps and I'm so glad you enjoy this beautiful raisin bread :)

Kathy Richardson

Sunday 2nd of May 2021

I have made this bread twice now. Both times, it turned out great! The only differences I did was to put a little milk on the dough before adding the cinnamon/sugar mixture. It helps it to adhere to the dough. The other was to give it a sugar/water wash on the top before baking instead of oil. As my granddaughter stated, " it melts in your melt, so good!" Thank you for a great recipe.

Kathy Richardson

Tuesday 4th of May 2021

@Zona,

I should have said melts in your mouth!

Zona

Sunday 2nd of May 2021

Hi Kathy, what a lovely review and great tips. I will have to try your suggestions as they sound wonderful. So glad you and your granddaughter enjoy this raisin bread. Thank you :)

Cee

Monday 5th of April 2021

DRY. Followed recipe...except cool down in wire rack (got busy and left them cooling in the pan)...But after 4 hours the bread was inedible. Internal temp reached 190* What happened...maybe the cool down?

Zona

Monday 5th of April 2021

Hi Cee, yes that was probably the problem. A hot pan will continue baking whatever is inside it, so faster cooling prevents over-baking. I hope that helps and thank you for your question.

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