Cinnamon Raisin Swirl Bread
Soft white bread swirled with a cinnamon-sugar mixture and dotted with raisins. One of my favorite breakfast foods!
- 3¼ cups (450 g/16 oz) all-purpose flour, or more as needed
- ¼ cup (50 g/1.7 oz) granulated sugar
- 2 teaspoons instant dry yeast
- 1 teaspoon salt
- 1 large egg
- ½ cup lukewarm (110F) water
- ½ cup lukewarm (110F) whole milk
- ¼ cup (½ stick/56 g) unsalted butter, softened to room temperature
- ½ cup raisins
For the filling:
- 1/3 cup (65 g/2.3 oz) granulated sugar
- 2 teaspoons ground cinnamon
- 1-2 tablespoons melted butter
- melted butter , for brushing the top of the loaf
Place flour, sugar, yeast, and salt in the bowl of a standing mixer and mix to combine. Add egg, water, milk, and butter. Attach dough hook to the mixer and mix on low speed for 3 minutes, until dough starts to come together. If dough is too sticky and looks more like batter than dough, add a bit more flour, 2 tablespoons at a time. Increase mixer speed to medium-low and mix for another 10 minutes, until dough pulls away from the sides of the bowl. Stop periodically to scrape down the sides and bottom of the bowl. Mix in raisins. Cover dough with plastic wrap and let rest in a warm place for 1.5-2 hours, until doubled in size. Alternatively, you can refrigerate the dough overnight; it will rise slowly and be ready for the next step by morning.
In a small bowl, mix together sugar and cinnamon. Set aside.
When the dough has doubled in size, gently punch it to remove air. Roll dough into an 18x10 inch (45x25 cm) rectangle. Leaving a small border around the edges, spread melted butter over the dough then sprinkle with sugar-cinnamon mixture. Roll up dough to form a log, starting with the shorter edge, and pinch to create a seal. Tuck the sides of the log so that the cinnamon-sugar is not exposed. Place in a greased 9x5-inch pan, seam down. Cover and let rest to rise for about 1 hour, until it’s about 1-inch over the edge of the pan.
Meanwhile, preheat oven to 350F/180C.
Brush the top with melted butter and bake for 35-45 minutes, until golden brown. If you have a thermometer, the center of the loaf should register 200F. Allow bread to cool for 20 minutes, then remove from pan and allow to cool completely before slicing.
Serve warm or at room temperature.
Bread will stay fresh for 24 hours in an airtight container at room temperature. It can also be frozen for up to 2 months and thawed overnight in the fridge.