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Soft Homemade Cinnamon Raisin Bread with a Perfect Swirl

Two thick slices of homemade raisin bread showing a beautiful cinnamon swirl and plump raisins.
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Bake a soft, sliceable homemade cinnamon raisin bread with a clean cinnamon-sugar swirl. This recipe delivers a fluffy loaf perfect for breakfast or toasting.

Ingredients

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  • 1 cup warm milk (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar, plus 1 teaspoon for yeast
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon salt
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 cup raisins, plumped
  • 1/2 cup packed light brown sugar for swirl
  • 2 tablespoons ground cinnamon for swirl
  • 2 tablespoons unsalted butter, softened, for swirl
  • 1 tablespoon milk for brushing

Instructions

  1. In a large bowl, combine the warm milk and 1 teaspoon of sugar. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.
  2. Add the remaining 1/4 cup sugar, melted butter, and egg to the yeast mixture. Stir to combine.
  3. Gradually add the flour and salt to the wet ingredients. Mix until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes until the dough is smooth and elastic.
  5. Place the plumped raisins into the dough and knead briefly until they are evenly distributed.
  6. Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  7. While the dough rises, prepare the cinnamon swirl: In a small bowl, mix the brown sugar and ground cinnamon thoroughly.
  8. Gently punch down the risen dough. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12 by 18 inches.
  9. Spread the 2 tablespoons of softened butter evenly over the surface of the dough. Sprinkle the cinnamon-sugar mixture over the butter layer.
  10. Starting from the long edge, tightly roll the dough into a log. Pinch the seam closed.
  11. Carefully place the log, seam-side down, into a greased 9×5 inch loaf pan.
  12. Cover the pan loosely and let the dough rise again for 30 to 45 minutes, or until it has crowned about 1 inch over the rim of the pan.
  13. Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise. Brush the top of the loaf lightly with 1 tablespoon of milk.
  14. Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
  15. Remove the bread from the pan immediately after baking and let it cool completely on a wire rack before slicing.

Notes

  • To plump the raisins quickly, soak them in hot water for 10 minutes, then drain and pat them dry before adding them to the dough.
  • For a richer crust, brush the top of the loaf with melted butter immediately after it comes out of the oven.
  • This bread freezes well once completely cooled. Wrap tightly in plastic wrap and then foil.

Nutrition

Find it online: https://juliameal.com/soft-homemade-cinnamon-raisin-bread-recipe/