Homemade Cinnamon Swirl Bread (Printable)

Tender loaf featuring a cinnamon sugar swirl and plump raisins, ideal for breakfast or snacks.

# What You Need:

→ Dough

01 - 3 1/2 cups bread flour, plus extra for dusting
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast (1 packet)
04 - 1 teaspoon fine sea salt
05 - 1 cup whole milk, warmed to 110°F
06 - 1/4 cup unsalted butter, softened
07 - 1 large egg, room temperature
08 - 1 cup raisins

→ Cinnamon Swirl

09 - 1/3 cup light brown sugar, packed
10 - 2 tablespoons ground cinnamon
11 - 2 tablespoons unsalted butter, softened

→ Optional Topping

12 - 1 tablespoon melted butter for brushing

# How to Make It:

01 - Combine warm milk and yeast in a stand mixer bowl; let sit for 5 minutes until foamy.
02 - Add sugar, egg, and softened butter to the mixture; blend until combined.
03 - Incorporate flour and salt; knead using a dough hook or by hand for 8–10 minutes until smooth and elastic.
04 - Knead raisins briefly into the dough until evenly distributed.
05 - Transfer dough to a greased bowl, cover, and let it rise in a warm place for 1 to 1.5 hours until doubled.
06 - Combine light brown sugar and ground cinnamon in a bowl for the swirl.
07 - Punch down the dough; on a floured surface, roll it into an 8-by-16-inch rectangle.
08 - Spread softened butter over dough leaving a 1/2-inch border; evenly sprinkle cinnamon sugar on top.
09 - Roll dough tightly from the short side into a log; pinch seam to seal and tuck ends underneath.
10 - Place rolled dough in a greased 9-by-5-inch loaf pan; cover and let rise for 45–60 minutes until puffy.
11 - Set oven temperature to 350°F (175°C).
12 - Bake the loaf for 35–40 minutes until golden brown and hollow-sounding when tapped.
13 - Allow the bread to cool for 10 minutes, optionally brush with melted butter, then remove from pan and cool completely on a rack before slicing.

# Expert Tips:

01 -
  • The cinnamon swirl stays gooey and caramelized without bleeding into the dough.
  • It slices cleanly when cool but pulls apart in soft ribbons when warm.
  • Toasting a slice releases so much fragrance you'll think someone opened a bakery next door.
  • It uses pantry staples and tastes like you planned it all along.
02 -
  • Cold ingredients will slow the rise—bring your egg and butter to room temperature before you start.
  • If the dough feels sticky during kneading, add flour one tablespoon at a time, but don't add so much that it turns stiff.
  • Rolling the dough too thin will make the swirl tight and dense instead of soft and spiraled.
  • Let the loaf cool completely before slicing or the inside will compress and turn gummy under the knife.
03 -
  • Use a kitchen thermometer to check your milk temperature—too hot kills the yeast, too cold and it won't activate.
  • If your kitchen is cold, turn your oven on for one minute, then turn it off and let the dough rise inside with the door cracked.
  • Don't skip the second rise—it's what makes the loaf light instead of tight.
  • Brush the top with butter right out of the oven for a crust that stays tender even the next day.
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