Pin this There was a Sunday morning when the kitchen smelled like a bakery, and I realized I hadn't bought bread all week. I had raisins in the cupboard, cinnamon in the drawer, and a craving for something warm and sweet. What started as improvisation turned into the kind of loaf I now make on purpose—soft, swirled, and gone by Monday.
I made this for my neighbor after she helped me move furniture, and she asked if I'd ordered it from somewhere. That question made me feel like a magician. The loaf sat between us on the counter, still faintly warm, and we ate three slices each with butter before either of us said another word.
Ingredients
- Bread flour: The extra protein gives this loaf structure and chew—all-purpose works, but the texture won't hold the swirl as tightly.
- Active dry yeast: Make sure your milk is warm, not hot, or the yeast won't foam and the dough won't rise.
- Whole milk: The fat keeps the crumb tender and adds a faint richness you'll notice in every bite.
- Unsalted butter (softened): Cold butter won't mix in smoothly, and melted butter will make the dough greasy instead of supple.
- Raisins: I toss mine in a little flour before kneading them in so they don't clump together in one corner of the loaf.
- Light brown sugar: It melts into the cinnamon and creates those sticky pockets that make each slice worth fighting over.
- Ground cinnamon: Use fresh cinnamon if yours has been sitting for a year—the difference is obvious.
Instructions
- Bloom the yeast:
- Pour the warm milk over the yeast and wait for it to foam and smell faintly sweet. If nothing happens after five minutes, your milk was too hot or your yeast was too old—start over.
- Mix the dough:
- Add sugar, egg, and softened butter to the yeast mixture and stir until it looks like loose batter. Then add the flour and salt and let the dough hook do the work until the dough pulls away from the bowl in one smooth mass.
- Knead in the raisins:
- Scatter them over the dough and knead just until they're tucked in—overworking will tear the dough and bruise the fruit.
- First rise:
- Cover the bowl with a damp towel and set it somewhere warm but not hot. The dough should double and feel airy when you poke it, leaving a slow indent.
- Prepare the filling:
- Stir the brown sugar and cinnamon together until evenly mixed. This takes ten seconds but makes all the difference in how the swirl bakes.
- Roll and fill:
- Punch the dough down gently, then roll it into a rectangle on a floured surface. Spread the softened butter edge to edge, then sprinkle the cinnamon sugar evenly so every bite gets some.
- Shape the loaf:
- Roll from the short end, keeping it tight but not strangling the dough. Pinch the seam hard and tuck the ends under so nothing unravels in the oven.
- Second rise:
- Set the shaped loaf in a greased pan, cover it again, and wait until it crowns just above the rim. Rushing this step means a dense loaf.
- Bake:
- Slide it into a preheated oven and let the heat work until the top is deeply golden and the bottom sounds hollow when tapped. If it browns too fast, tent it loosely with foil.
- Finish and cool:
- Brush the hot loaf with melted butter for a soft, glossy crust. Let it cool in the pan for ten minutes, then turn it out onto a rack or you'll slice into mush.
Pin this I sliced into this loaf on a gray Tuesday afternoon and ate a piece standing at the counter. The swirl had formed perfect rings, the raisins were plump and sweet, and for a few minutes I forgot I had emails to answer. That's what good bread does—it interrupts everything else.
How to Store and Reheat
Wrap the cooled loaf tightly in plastic wrap or keep it in an airtight container at room temperature for up to three days. It stays soft longer than most homemade bread because of the milk and butter. If you want to freeze it, slice it first and stack the slices with parchment between them so you can pull out one piece at a time. Toast frozen slices straight from the freezer and they'll taste like you just baked them.
Variations You Might Love
Swap the raisins for dried cranberries or chopped dates if you want a different kind of sweetness. I've added a handful of toasted walnuts to the cinnamon filling before rolling, and the crunch was perfect against the soft dough. For a richer swirl, brush the dough with cream cheese mixed with a little powdered sugar instead of plain butter before adding the cinnamon sugar. One time I drizzled the cooled loaf with a simple glaze made from powdered sugar and milk, and it turned breakfast into dessert.
Serving Suggestions
This bread is best served warm with salted butter melting into the swirl, but it's also incredible toasted and spread with cream cheese or almond butter. I've served thick slices alongside scrambled eggs and fruit for brunch, and it disappeared faster than anything else on the table. It also makes the kind of French toast that doesn't need syrup.
- Toast a slice and top it with ricotta and a drizzle of honey.
- Serve it with hot coffee or chai on a cold morning.
- Pack a slice in a lunchbox with an apple and call it a win.
Pin this This loaf has a way of making mornings feel slower and kinder, even when they're not. I hope it does the same for you.
Recipe Questions
- → What makes the bread soft and tender?
The use of whole milk, butter, and egg enriches the dough, while proper kneading and rising times develop a light, tender crumb.
- → How is the cinnamon swirl incorporated?
Cinnamon mixed with brown sugar and softened butter is spread evenly over rolled-out dough before rolling into a log to create the swirl.
- → Can I substitute golden raisins or add nuts?
Yes, golden raisins can replace regular raisins, and chopped walnuts add texture and depth of flavor.
- → How should the loaf be stored for best freshness?
Store the loaf in an airtight container at room temperature for up to three days, or freeze for up to one month.
- → What is the best way to serve this loaf?
It’s delicious toasted with butter or cream cheese, enhancing the cinnamon and raisin flavors.
- → How can I make the loaf sweeter?
A simple glaze of powdered sugar and milk drizzled over the cooled loaf can add extra sweetness and a glossy finish.