As I write this it’s gray and rainy outside, which means I’m in my happy place 🌧😍. Stormy days = reading, video games, and baking. Ergo, cinnamon raisin swirl bread!
Soft, fluffy, cinnamon sugar infused white and oat bread with a sweet, sticky swirl filling. Oh and sprinkled throughout with raisins of course!
I’m not the biggest fan of straight white bread so I added those aforementioned old fashioned oats to add a little more body and flavor to the body of this bread.
Also, unlike more cinnamon raisin swirl bread recipes, I put cinnamon, sugar, and raisins in the bread itself and not just in the filling. Because we need ALL the yums right??
If you find that swirl intimidating, not to worry! After making the dough and letting it rise, roll it out into an approximately 8X18 inch rectangle. Spread the filling evenly over it, and then roll the dough up into a log.
That’s it! Easy peezy.
Cinnamon raisin swirl bread recipe below!Print
Better than bakery made soft, and fluffy cinnamon raisin bread froms cratch with a sugary sweet swirl filling on the inside!
For the Bread
- 3 cups unbleached, all purpose flour
- 2 teaspoons ground cinnamon
- 1 packet active-dry yeast (2 1/4 teaspoons)
- 1 cup milk (I used skim cow’s milk) + a little extra for brushing the loaf before baking
- 1/2 cup raisins
- 6 tablespoons unsalted butter, melted
- 3 tablespoons golden brown sugar
- 1 teaspoon sea salt
- 1/2 cup old fashioned oats
- 2 medium eggs, beaten
For the Swirl Filling
- 2 tablespoons ground cinnamon
- 1/4 cup golden brown sugar
- 4 tablespoons unsalted butter, melted
- 1/2 cup raisins
Prepare the Dough
- In a microwave or a double boiler, heat 1 cup milk to between 105°F and 110°F. Pour the milk into the bowl of a stand mixer. Sprinkle yeast on top. Add sugar and give the mixture a small stir. Place the bowl in a warm place for about 10-15 minutes. Be patient! If yeast is activated, you will see foam on top of the mixture, and even a few small bubbles. Also, if you take sniff, it will smell very much like yeast.
- Fit stand mixer with the dough hook attachment. Add the eggs and butter and mix on a low speed until just combined.
- Add flour, cinnamon, salt, oats, and raisins. Mix until a soft, sticky dough is formed. Turn the speed up to medium and mix for about 5 minutes (this is kneading your dough).
- Turn the dough out onto a lightly floured surface. Grease a large bowl with a little butter (you can use the same bowl you made the dough in). Form the dough into a ball and place in the greased bowl. Cover with saran wrap or a towel and let rise in a warm place or in a bread proofer, until it has doubled in size, about 1 hour.
Assemble and Bake
- Make the filling: Whisk together cinnamon, sugar, and melted butter in a small bowl until smooth. No need to add the raisins yet.
- Grease a 9X5 bread pan. Turn the dough out onto a lightly floured surface. Roll into a 8X18 inch rectangle. Spread cinnamon sugar filling over dough in an even layer. Sprinkle with raisins.
- Turn the dough so that the short edge faces you, tightly roll the dough into an 8-inch log, and tuck in the ends. Place the log into the prepared bread pan, seam side down.
- Cover the bread and let rise until the bread crowns the pan, between 30 minutes and an hour.
- Preheat oven to 350˚F. Score bread as desired. Brush the top with a little milk.
- Bake for 40-50 minutes, until the inside of the bread temps at 190˚F. Remove from heat and let cool on a wire rack.