Homemade Cinnamon Swirl Bread (Printable)

A soft, tender loaf infused with cinnamon sugar and plump raisins, perfect for morning meals or snacks.

# What you need:

→ Dough

01 - 3 1/2 cups bread flour, plus additional for dusting
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp active dry yeast (1 packet)
04 - 1 tsp fine sea salt
05 - 1 cup whole milk, warmed to 110°F
06 - 1/4 cup unsalted butter, softened
07 - 1 large egg, room temperature
08 - 1 cup raisins

→ Cinnamon Swirl

09 - 1/3 cup light brown sugar, packed
10 - 2 tbsp ground cinnamon
11 - 2 tbsp unsalted butter, softened

→ Optional Topping

12 - 1 tbsp melted butter for brushing

# How to make it:

01 - Combine warm milk and yeast in a stand mixer bowl; let sit for 5 minutes until foamy.
02 - Add sugar, egg, and softened butter to the yeast mixture; mix until fully combined.
03 - Add flour and salt, then knead with a dough hook or by hand for 8 to 10 minutes until dough is smooth and elastic.
04 - Fold raisins into the dough, kneading briefly to distribute evenly.
05 - Transfer dough to a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
06 - Mix light brown sugar and ground cinnamon in a small bowl to create the cinnamon swirl.
07 - Punch down the dough and roll it on a floured surface into an 8x16 inch rectangle.
08 - Spread softened butter evenly over the dough, leaving a 1/2 inch border; sprinkle cinnamon sugar over the butter.
09 - Roll the dough tightly from the short side into a log, pinch the seam to seal, and tuck the ends underneath.
10 - Place the log in a greased 9x5 inch loaf pan; cover and let rise for 45 to 60 minutes until puffy.
11 - Preheat oven to 350°F (175°C).
12 - Bake for 35 to 40 minutes until the bread is golden brown and sounds hollow when tapped.
13 - Cool in the pan for 10 minutes; brush with melted butter if desired, then remove from pan and cool completely on a rack before slicing.

# Helpful Hints:

01 -
  • The swirl stays intact and spirals beautifully through every slice.
  • It fills your home with a scent that makes everyone suddenly hungry.
  • Toasting a slice brings out the cinnamon sugar in a way that feels like dessert for breakfast.
  • The raisins plump up during baking and add little bursts of sweetness.
02 -
  • Don't skip the second rise or the loaf will be dense and heavy instead of airy.
  • Roll the dough tightly when shaping or you'll get gaps in the swirl.
  • Let the bread cool completely before slicing or it will tear and compress under the knife.
03 -
  • Weigh your flour instead of scooping it to avoid a dry heavy dough.
  • Use a bench scraper to roll the dough evenly and keep your counter clean.
  • If the top browns too fast, tent the loaf with foil halfway through baking.
  • Let the butter for the filling soften to room temperature so it spreads without tearing the dough.
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