Soft, enriched loaf with a tight cinnamon-sugar swirl and plump raisins — golden crust, tender crumb, and perfect for toasting with butter, just like the one in the photo.
Yield: 1 large loaf
Prep time: 30 minutes
Rising time: 2–2½ hours total
Bake time: 35–45 minutes
Total time: about 3½ hours
Ingredients
Dough
- 1 cup (240 ml) whole milk, warmed to ~110°F / 43°C
- 2¼ tsp (7 g) active dry or instant yeast
- ⅓ cup (67 g) granulated sugar
- 1 large egg, room temperature
- 4 Tbsp (56 g) unsalted butter, melted and cooled
- 1 tsp salt
- 3½–3¾ cups (440–470 g) all-purpose or bread flour
- 1 cup (150–160 g) raisins (soaked 10–15 min in hot water, then drained and patted dry)
Cinnamon Filling
- ⅓ cup (65–70 g) granulated sugar or light brown sugar
- 1½–2 Tbsp ground cinnamon
- 2–3 Tbsp unsalted butter, melted (for brushing)
- Optional: 1 tsp flour mixed into the cinnamon sugar (helps keep the swirl neat)
Finish
- 1 egg beaten with 1 Tbsp milk or water (egg wash)
- Extra melted butter for brushing after baking (optional)
Instructions
- Plump the raisins
Cover the raisins with hot water and let sit 10–15 minutes. Drain well and pat dry. - Make the dough
In a large bowl or stand mixer, whisk the warm milk, yeast, and a pinch of the sugar. Let stand 5–10 minutes until foamy (if using active dry yeast).
Add the remaining sugar, egg, melted butter, and salt. Mix well.
Add 3½ cups flour and the drained raisins. Mix until a soft dough forms. Knead 8–10 minutes (by hand or dough hook), adding flour only as needed, until smooth, elastic, and slightly tacky. - First rise
Place the dough in a lightly greased bowl, cover, and let rise in a warm place until doubled, about 1–1½ hours. - Shape the swirl
Punch down the dough and roll it out on a lightly floured surface into a rectangle about 9 × 16–18 inches (short side facing you).
Brush the surface generously with melted butter.
Mix the sugar and cinnamon (and optional flour) and sprinkle evenly over the buttered dough, leaving a ½-inch border at the far edge.
Starting from the short side closest to you, roll the dough up tightly into a log. Pinch the seam firmly to seal and tuck the ends under. - Second rise
Place the log seam-side down in a greased 9 × 5-inch loaf pan. Cover and let rise until the dough crowns about 1 inch above the rim, 45–60 minutes.
Preheat the oven to 350°F / 175°C toward the end of the rise. - Bake
Brush the top with egg wash. Bake 35–45 minutes, until deep golden brown and the internal temperature reaches 190–200°F / 88–93°C. Tent with foil if the top browns too quickly. - Finish
Remove from the pan and cool on a wire rack for at least 30–45 minutes before slicing (this helps the swirl set). For a softer crust, brush the hot loaf with melted butter.
Tips for the best swirl
- Roll the dough tightly and seal the seam well so the filling doesn’t create gaps.
- Soaking the raisins keeps them soft and prevents them from drying out the dough.
- The bread is best the day it’s baked but stays soft for 2–3 days when well wrapped. It freezes beautifully (slice first if preferred).
Enjoy your homemade cinnamon raisin swirl bread!
