Soft, enriched loaf with a tight cinnamon swirl, plump raisins, golden crust, and an open, tender crumb — exactly the kind of bread that looks (and tastes) perfect with melting butter.
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 about 110°F / 43°C
- 2¼ tsp (7 g) active dry or instant yeast
- ⅓ cup (67 g) granulated sugar
- 1 large egg, room temperature
- 3 Tbsp (43 g) unsalted butter, melted and cooled slightly
- 1 tsp salt
- 3½–3¾ cups (440–470 g) all-purpose or bread flour, plus more for dusting
- 1 cup (150–160 g) raisins (soaked and drained — see tip below)
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 the swirl stay put)
Finish
- 1 egg beaten with 1 Tbsp milk or water (egg wash)
- Extra melted butter for brushing after baking (optional)
Instructions
- Plump the raisins
Place the raisins in a bowl and cover with hot water (or warm apple juice/tea). Let sit 10–15 minutes, then drain well and pat dry. This keeps them soft and juicy in the finished bread. - 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 shaggy dough forms. Knead by hand or with a dough hook for 8–10 minutes, adding flour only as needed, until the dough is smooth, elastic, and slightly tacky but not sticky. - First rise
Place the dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 1–1½ hours. - Shape the swirl
Punch down the dough and turn it out onto a lightly floured surface. Roll into a rectangle roughly 9 × 16–18 inches (23 × 40–45 cm), with the short side facing you.
Brush the entire 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 short 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 slightly. - Second rise
Place the log seam-side down in a greased 9 × 5-inch (23 × 13 cm) loaf pan (or on a parchment-lined baking sheet for a freer shape). Cover and let rise until the dough crowns about 1 inch above the rim of the pan, 45–60 minutes.
Toward the end of the rise, preheat the oven to 350°F / 175°C. - Bake
Brush the top with egg wash. Bake 35–45 minutes, until the loaf is deep golden brown and sounds hollow when tapped on the bottom (internal temperature should reach about 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 and prevents squishing). For an extra-soft crust, brush the hot loaf with a little melted butter.
Tips for Success
- Tight swirl is key — roll firmly and seal the seam well so the filling doesn’t create big gaps when sliced.
- Raisins can be tossed with a little of the flour before adding to the dough if you want them more evenly distributed.
- The bread is best the day it’s baked but stays soft for 2–3 days wrapped at room temperature. It freezes beautifully (slice first if you like).
- Toast thick slices and top with butter exactly as in the photo for the ultimate experience.
Enjoy your homemade cinnamon raisin bread!
