There’s something magical about the aroma of freshly baked cinnamon swirl raisin bread filling your kitchen. This recipe delivers a soft, pillowy loaf with swirls of warm cinnamon and sweet, plump raisins in every bite. With just 20 minutes of prep and a little patience for proofing, you’ll create a treat that’s perfect for breakfast or a cozy afternoon snack.
The golden crust gives way to a tender crumb, while the cinnamon sugar layers add a delightful sweetness and texture. In under four hours, you’ll have a homemade masterpiece that’s as comforting as it is impressive. It’s the kind of bread that makes you feel like a baking pro, even if you’re just starting out.
What makes this recipe truly special is its simplicity and the way it balances flavors and textures. The dough is easy to work with, and the cinnamon swirl creates a beautiful marbled effect that’s as pleasing to the eye as it is to the palate. Each slice offers a perfect harmony of soft bread, gooey cinnamon, and bursts of juicy raisins.
Whether toasted with butter or enjoyed as is, this bread is a crowd-pleaser that feels indulgent yet wholesome. It’s a recipe that invites you to slow down, savor the process, and enjoy the delicious rewards. You’ll wonder why you didn’t try it sooner!
Ingredients for Easiest Cinnamon Swirl Raisin Bread
- Wet Ingredients:
- ½ cup (4 fl oz/120ml) water
- ½ cup (4 fl oz/120ml) whole milk (can substitute with plant-based milk)
- 3 tablespoons (1 ½ oz/43 g) butter (unsalted, softened)
- ½ cup (2 ½ oz/71 g) raisins
- 1 large egg, at room temperature
- Dry Ingredients:
- 3 ¾ cups (18 oz/532 g) all-purpose flour (plus extra for dusting)
- 1 tablespoon instant yeast
- 1½ teaspoons salt
- For the Cinnamon Swirl:
- ½ cup (4 oz/115 g) granulated sugar
- 1 tablespoon cinnamon
- For Finishing:
- Egg wash (1 egg beaten with 1 tablespoon water)
Step-by-Step Instructions
- Prepare the Pan: Butter and line a 9×5-inch (12½ x 23 cm) loaf pan with parchment paper. Set aside.
- Heat Wet Ingredients: In a small saucepan over medium heat (or microwave-safe bowl), combine water, milk, butter, and raisins. Heat until butter melts and liquid begins to simmer. Cover and let cool to lukewarm (about 20 minutes) to plump the raisins.
- Mix Dry Ingredients: In a stand mixer bowl with a dough hook, mix flour, yeast, and salt.
- Combine Wet and Dry: Whisk the egg into the cooled wet ingredients, then add to the dry ingredients. Mix on medium-low speed for 8 minutes until dough forms.
- First Rise: Roll dough into a smooth ball, place in an oiled bowl, and turn to coat. Cover with plastic wrap and a towel. Let rise in a warm place for 60-90 minutes, or until doubled in size.
- Shape the Dough: On a lightly floured surface, roll dough into a 9×18 inch (23×46 cm) rectangle.
- Make the Cinnamon Swirl: In a small bowl, mix sugar and cinnamon. Sprinkle evenly over the dough.
- Roll and Place: Starting at the long side, roll up the dough tightly. Place seam side down in the prepared loaf pan. Cover and let rise for 45-60 minutes, or until doubled.
- Preheat Oven: Towards the end of the rising time, preheat the oven to 400°F (200°C).
- Bake: Brush the loaf with egg wash. Bake for 35-40 minutes, or until golden brown and sounds hollow when tapped.
- Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
- Store: Keep in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.
Perfect Pairings: Serving Suggestions for Cinnamon Swirl Raisin Bread
This bread is a star on its own, but it’s even better with a little extra love. Serve it warm with a pat of *butter* or a drizzle of *honey* for a cozy breakfast. For a decadent treat, pair it with a dollop of *whipped cream* or a scoop of *vanilla ice cream*. It’s also perfect alongside a cup of *hot tea* or *coffee* for a delightful afternoon snack.
Keep It Fresh: Storage and Reheating Tips
Store your bread in an *airtight container* at room temperature for up to *4 days*. To keep it fresh longer, wrap it tightly in *plastic wrap* and freeze for up to *2 months*.
When ready to enjoy, thaw at room temperature or warm slices in a *toaster oven* or *microwave* for 10-15 seconds. For a crispy crust, reheat in a *350°F (175°C) oven* for 5-10 minutes.
Mix It Up: Recipe Variations to Try
Feel free to get creative with this recipe! Swap *raisins* for *dried cranberries* or *chopped apricots* for a fruity twist. Add a handful of *chopped nuts* like walnuts or pecans for extra crunch.
For a richer flavor, use *brown sugar* instead of granulated sugar in the cinnamon swirl. You can even turn this into a *gluten-free* version by using a 1:1 gluten-free flour blend.
Time-Saving Hacks for Busy Bakers
Short on time? Use a *bread machine* to mix and knead the dough, then shape and bake it as directed. To speed up proofing, place the dough in a *lightly warmed oven* (turned off) or near a *sunny window*.
If you’re making this ahead, prepare the dough the night before and let it rise slowly in the *refrigerator* overnight. Just bring it to room temperature before baking.
Essential Equipment for Success
To make this recipe a breeze, you’ll need a *stand mixer with a dough hook* for easy kneading. A *9×5-inch loaf pan* and *parchment paper* ensure the bread bakes evenly and releases easily.
A *rolling pin* helps create the perfect rectangle for the cinnamon swirl, and a *pastry brush* is ideal for applying the egg wash. Don’t forget a *wire rack* for cooling the bread to perfection!
Easiest Cinnamon Swirl Raisin Bread Recipe
Ingredients
- ½ cup water 4 fl oz/120ml
- ½ cup whole milk 4 fl oz/120ml
- 3 tablespoons butter 1 ½ oz/43 g
- ½ cup raisins 2 ½ oz/71 g
- 1 large egg at room temperature
- 3 ¾ cups all-purpose flour 18 oz/532 g
- 1 tablespoon instant yeast
- 1½ teaspoons salt
For the Cinnamon Swirl
- ½ cup granulated sugar 4 oz/115 g
- 1 tablespoon cinnamon
- egg wash
Instructions
- Butter and line with parchment a 9×5-inch (12½ x 23 cm) loaf pan. Set aside.
- In a small saucepan over medium heat (or using a microwave with a microwave-safe bowl), heat the water, milk, butter and raisins until the butter has melted and the liquid is beginning to simmer. Cover and set aside to let cool to lukewarm while allowing the raisins to plump up, about 20 minutes.
- In the bowl of a stand mixer fitted with a dough hook (please see tips if kneading by hand), mix together the flour, yeast, and salt.
- Whisk the egg into the cooled wet ingredients, then add into the dry and mix on medium-low speed for about 8 minutes.
- Roll dough into a smooth ball and place in a large, oiled mixing bowl, turning the dough in the bowl to coat with oil. Cover the bowl with plastic wrap (or a shower cap) and clean towel and allow to rise in a warm place for roughly 60-90 minutes, or until doubled in size.
- Once proofed, roll the dough on a lightly floured surface into a 9×18 inch (23×46 cm) rectangle.
- Make the Cinnamon Swirl: In a small bowl, combine the sugar and cinnamon, then sprinkle this evenly all over the surface of the dough.
- Starting at the long side, roll up the dough and place it, seam side down, into your prepared loaf pan. Cover with plastic wrap or a clean tea towel and let rise in a warm place until doubled, about 45-60 minutes.
- Towards the end of the rising time, preheat the oven to 400°F (200°C).
- Carefully brush the loaf with egg wash and bake for 35-40 minutes or until golden brown.
- Let cool for 10 minutes in the pan, then transfer to a wire rack to cool completely before slicing. Store bread in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.