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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 it 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 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.

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

Homemade 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.
4.39 from 70 votes
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Course Bread and Dough
Cuisine American
Servings 16 Slices
Calories 128 kcal

Ingredients

  • 1 Tbsp active dry yeast
  • 1 cup warm water 110° to 115° (see tip in instructions)
  • ½ cup sugar (divided use)
  • 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

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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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

4.39 from 70 votes (69 ratings without comment)
Recipe Rating




Valentina

Sunday 10th of March 2024

I made this recipe. The only things I changed is brushing butter instead of oil before sprinkling cinnamon sugar and brushed top of bread with butter and sprinkled cinnamon sugar over top before baking. My daughter in law is a chef and said it was the best cinnamon raisin bread she's ever had. 5 stars for this one. DELISH.

Zona House

Sunday 10th of March 2024

Hi Valentina, that is very high praise. Thank you so much for the lovely comment :)

Bree

Friday 8th of March 2024

So tasty! However, once my loaf cooled I had pretty good size gaps between the bread and the cinnamon swirl. I feel like I rolled it pretty tight. Any idea what could have caused the gapping?

Zona House

Friday 8th of March 2024

Hi Bree, you can try spreading butter on the dough instead of oil before sprinkling on the filling. Or try adding some starch in the filling. 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.

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 :)