Homemade Cinnamon Swirl Bread (Printable)

Tender loaf featuring fragrant cinnamon sugar and juicy raisins, ideal for breakfast or toasting.

# What You'll 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 packed light brown sugar
10 - 2 tablespoons ground cinnamon
11 - 2 tablespoons unsalted butter, softened

→ Optional Topping

12 - 1 tablespoon melted butter for brushing

# Step-by-step Directions:

01 - Combine warm milk and yeast in a stand mixer bowl and let sit for 5 minutes until foamy.
02 - Add sugar, egg, and softened butter to the yeast mixture and mix until combined.
03 - Incorporate flour and salt, then knead with a dough hook or by hand for 8 to 10 minutes until smooth and elastic.
04 - Knead raisins briefly into the dough until evenly distributed.
05 - Place dough in a greased bowl, cover, and let rise in a warm area for 1 to 1.5 hours until doubled in size.
06 - Mix brown sugar and ground cinnamon together for the swirl filling.
07 - Punch down the dough and roll out on a lightly floured surface into an 8 by 16-inch rectangle.
08 - Spread softened butter over the dough, leaving a 1/2-inch border, then sprinkle evenly with the cinnamon sugar mixture.
09 - Starting from the short side, roll the dough tightly into a log, pinch seam to seal, and tuck ends underneath.
10 - Place the dough into a greased 9 by 5-inch loaf pan, cover, and let rise for 45 to 60 minutes until puffy.
11 - Set oven temperature to 350°F before baking.
12 - Bake for 35 to 40 minutes until the crust is golden brown and sounds hollow when tapped.
13 - Cool in the pan for 10 minutes, brush with melted butter if desired, then remove and cool completely on a rack before slicing.

# Expert Advice:

01 -
  • The cinnamon swirl creates pockets of sweetness in every bite without being overwhelming.
  • It tastes like bakery bread but costs a fraction and fills your home with an incredible aroma.
  • Leftovers make the best French toast or cinnamon toast you will ever have.
02 -
  • Do not skip the second rise, I once rushed it and the loaf came out dense and squat instead of fluffy.
  • 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.
  • Roll the dough tightly or you will get gaps in the swirl and uneven layers.
03 -
  • Weigh your flour if you can, too much flour makes the dough stiff and the bread dry.
  • Let the dough rise until it truly doubles, under proofed dough bakes up tight and heavy.
  • Brush the baked loaf with butter right out of the oven for a soft, bakery style crust that stays tender.
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