Cinnamon Swirl Raisin Loaf (Printable)

Tender loaf swirled with cinnamon sugar and juicy raisins, ideal for breakfast or toasting.

# What You 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

# Steps:

01 - Combine warm milk and yeast in a mixing bowl and let sit for 5 minutes until foamy.
02 - Add sugar, egg, and softened butter to the yeast mixture and blend until combined.
03 - Add flour and salt. Knead with a dough hook or by hand for 8 to 10 minutes until dough is smooth and elastic.
04 - Knead raisins briefly into the dough until evenly distributed.
05 - Place dough in a greased bowl, cover, and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
06 - Mix light brown sugar and ground cinnamon in a bowl for the swirl filling.
07 - Punch down the risen dough and roll it out on a lightly floured surface into an 8 by 16 inch rectangle.
08 - Spread softened butter evenly over the dough, leaving a 1/2 inch border, then sprinkle the cinnamon sugar mixture on top.
09 - Roll dough tightly from the short side into a log, pinch seam to seal, and tuck ends underneath.
10 - Place the log into a greased 9x5 inch loaf pan, cover, and let rise for 45 to 60 minutes until puffy.
11 - Preheat oven to 350°F.
12 - Bake for 35 to 40 minutes until golden brown and hollow-sounding 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 Tips:

01 -
  • The swirl stays put instead of turning into a sticky mess at the bottom of the pan.
  • It toasts beautifully without turning into cardboard, staying soft inside with crispy edges.
  • Raisins plump up during baking and add little bursts of sweetness in every bite.
  • Your kitchen will smell so good that neighbors might start knocking.
02 -
  • Don't rush the rises. I used to try speeding things up and always ended up with a heavy loaf that tasted like disappointment.
  • Softened butter spreads easier than melted and won't make the filling slide out during rolling.
  • If your dough feels too sticky, add flour one tablespoon at a time. Too much and it'll turn tough.
03 -
  • Brush the rolled dough log with a little water before pinching the seam shut. It helps it stick and won't unravel in the oven.
  • If you want extra cinnamon flavor, add a quarter teaspoon to the dough itself.
  • Bake an extra loaf and freeze it. Future you will be grateful when you want fresh bread without the wait.
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