Tuesday , March 20 2018
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Cinnamon Swirl Raisin Bread

Cinnamon Swirl Raisin Bread

There’s no butter here, just delicious swirls of brown sugar and cinnamon. Have all your ingredients at room temperature and ALWAYS AERATE YOUR FLOUR BEFORE MEASURING. – Jenny Jones


  • 2 cups all purpose flour
  • 1 packet (2 tsp./7 gms) instant yeast
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 3/4 cup 1% low fat milk heated to 120-130° F
  • 3 Tablespoons vegetable oil or extra light olive oil
  • 1 egg
  • 1 cup raisins (I mix yellow and red raisins)
  • about 1/3 cup additional flour
  • milk for brushing
  • 1/3 cup brown sugar
  • 4 teaspoons cinnamon


  1. Combine flour, yeast, sugar & salt in a mixing bowl.
  2. Add warm milk followed by oil and egg.
  3. Beat with electric mixer on medium-high for 2 minutes.
  4. Stir in raisins and enough flour to form a mass (about 1/3 cup).
  5. Transfer to a floured surface and knead for 2 minutes, about 80 turns.
  6. Cover dough and let it rest for 10 minutes.
  7. Meantime combine brown sugar and cinnamon in a bowl and grease an 8 1/2 x 4 1/2-inch loaf pan.
  8. Roll dough into 12 x 8-inch rectangle.
  9. Brush liberally with milk. Top with the brown sugar mix, leaving 1/2-inch on long sides and 1-inch at far end.
  10. Roll tightly, starting at narrow end. Pinch both ends well to keep filling from escaping, and tuck under.
  11. Place seam side down in loaf pan, cover with a towel and let rise in a warm spot until it’s one inch above the rim of the pan – about 40 minutes.
  12. Bake in preheated oven at 350° F for 30-35 minutes. After 15 minutes, place a foil tent on top of loaf to prevent over-browning. Loaf is done when interior measures 195-200° F.
  13. Remove immediately from pan and cool loaf on a rack, on its side.

No electric mixer? You can combine by hand but knead longer, about 5 minutes.

Gaps inside your bread? See my blog post for more. Click here.


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