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Soft & Fluffy Homemade Cinnamon Raisin Bread with a Perfect Swirl

A loaf of homemade raisin bread, sliced to show the cinnamon swirl filling, resting on a white plate.
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Bake a soft, sliceable homemade cinnamon raisin bread with a clean cinnamon-sugar swirl. This recipe delivers the comforting aroma and flavor of the best cinnamon raisin bread for your breakfast table.

Ingredients

Scale
  • 1 cup warm milk (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar plus 1 teaspoon for yeast
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 large egg
  • 1 teaspoon salt
  • 3 1/2 to 4 cups all-purpose flour
  • 1 cup raisins, plumped
  • 1/2 cup packed light brown sugar for swirl
  • 2 tablespoons ground cinnamon for swirl
  • 1/4 cup (1/2 stick) unsalted butter, melted, for brushing

Instructions

  1. In a small bowl, mix the warm milk, 1 teaspoon sugar, and yeast. Let stand for 5 to 10 minutes until foamy.
  2. In a large bowl, cream together the 1/2 cup softened butter and 1/4 cup granulated sugar until light and fluffy. Beat in the egg and salt.
  3. Add the yeast mixture to the butter mixture and mix well. Gradually add the flour, one cup at a time, mixing until a soft dough forms. You may need slightly less or more flour.
  4. Knead the dough on a lightly floured surface for 6 to 8 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. While the dough rises, prepare the cinnamon swirl filling: In a small bowl, mix the brown sugar and ground cinnamon thoroughly.
  6. Gently punch down the risen dough. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12×18 inches.
  7. Brush the entire surface of the dough evenly with the 1/4 cup melted butter. Sprinkle the cinnamon-sugar mixture evenly over the buttered surface. Scatter the plumped raisins over the sugar layer.
  8. Starting from the long edge, tightly roll the dough into a log. Pinch the seam closed.
  9. Carefully place the log, seam-side down, into a greased 9×5 inch loaf pan. Cover the pan loosely and let the dough rise again in a warm place for 30 to 45 minutes, or until the dough has crowned about 1 inch over the rim of the pan.
  10. Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
  11. Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C). If the top browns too quickly, loosely tent it with foil.
  12. Remove the loaf from the pan immediately after baking and let it cool completely on a wire rack before slicing to enjoy your best cinnamon raisin bread.

Notes

  • To plump raisins quickly, soak them in hot water or rum for 10 minutes, then drain and pat them dry before adding them to the dough.
  • For a beautiful, shiny crust, brush the top of the loaf with a little extra melted butter immediately after it comes out of the oven.
  • If you prefer a no-knead raisin bread, allow the first rise to go for 3 hours at room temperature, then proceed with the rolling and shaping steps.

Nutrition

Find it online: https://cookingbycarla.com/soft-fluffy-homemade-raisin-bread-recipe/