Indulge in this soft, sweet cinnamon raisin bread that’s perfect for breakfast, snack time, or meal prep.
Packed with juicy raisins, a fragrant cinnamon swirl, and whole milk for creaminess, this loaf is fiber-rich, provides a touch of plant-based protein, and is low in saturated fat.
Easy to make and endlessly versatile, it’s a satisfying everyday treat for the whole family.
Irresistible Cinnamon Raisin Bread
Equipment
- 1 9″ x 5″ loaf pan
- Stand Mixer with Dough Hook
- Microwave-safe bowl or saucepan
- Measuring cups and spoons
- Small bowl for swirl mixture
Ingredients
For the Raisins
- 1 ½ cups 198 g raisins
- Enough boiling water to cover by 1/2 inch
For the Dough
- 1 ¼ cups + 1 tbsp 298 g whole milk
- 5 tbsp 70 g melted butter
- 2 tsp 9 g salt
- 3 tbsp 43 g sugar
- 1 tsp cinnamon
- 3 ½ cups 454 g bread flour
- 1 ½ tsp 7 g active dry yeast
For the Cinnamon Swirl
- 2 tbsp bread flour
- 2 tbsp sugar
- 4 tsp cinnamon
- Pinch of salt
For Shaping & Baking
- 3 tbsp whole milk
- 2 tbsp melted butter
Instructions
- Prepare the Raisins: Start by placing the raisins in a heatproof bowl. Pour boiling water over them until they are covered by about half an inch. Let the raisins soak for 10–15 minutes. They are ready when their color lightens slightly and the water level has dropped. Drain the raisins thoroughly, then spread them on a clean tea towel or layers of paper towels. Blot them gently to remove excess moisture and set aside. This ensures the raisins remain plump and juicy without adding extra water to the dough.
- Warm the Milk: Pour the whole milk into a microwave-safe bowl or small saucepan. Heat the milk until it is steaming but not boiling, around 120–130°F (49–54°C). The milk should feel hot to the touch but not scalding. This step creates the ideal environment for yeast activation, ensuring a soft, fluffy loaf.
- Combine Butter and Milk: Add the melted butter to the warm milk. Whisk them together until fully combined. The warmth of the milk will help keep the butter in a liquid state, creating a smooth, even mixture that will blend easily with the other ingredients.
- Add Dry Ingredients to Milk: Stir in the sugar, salt, and cinnamon, mixing well until the sugar starts to dissolve. The cinnamon adds a subtle spice to the dough itself, complementing the swirl later. Pour the flour on top of the milk mixture, creating a barrier between the yeast and the salt. Sprinkle the yeast on top of the flour. This prevents direct contact with the salt, which can slow down the yeast activity.
- Mix and Knead the Dough: Attach the dough hook to your stand mixer. Start mixing on low speed for about one minute until all flour is incorporated and no dry patches remain. Then, increase the speed to medium-low and knead for 10 minutes. The dough should become smooth, elastic, and slightly sticky to the touch. You’ll know it’s ready when it stretches easily without tearing.
- Incorporate the Raisins: Add the blotted raisins to the dough and mix on low speed for about 2 minutes. Some raisins may remain loose; that’s okay. Transfer the dough onto a lightly floured surface and fold it over the raisins repeatedly, pressing gently to distribute them evenly throughout the dough. This ensures every slice has a balanced amount of fruit.
- First Rise: Shape the dough into a smooth, taut ball by stretching the outer layer with your hands. Place it back into the mixing bowl, lightly sprayed or brushed with oil, and cover with a towel or plastic wrap. Let it rise in a warm, draft-free area for approximately 2 ½ hours or until the dough doubles in size. This slow rise develops flavor and a tender crumb.
- Prepare the Cinnamon Swirl: While the dough is rising, mix the swirl ingredients—flour, sugar, cinnamon, and a pinch of salt—in a small bowl. Set aside. This mixture will form the signature cinnamon swirl in the bread, providing flavor and texture without falling apart when sliced.
- Roll Out the Dough: Once the dough has doubled, punch it down gently to release gas bubbles. On a lightly floured surface, roll it into a long rectangle roughly 8 inches wide and 24–26 inches long. Keep the edges straight and even for a neat, professional-looking loaf.
- Add the Swirl: Brush the rolled-out dough evenly with whole milk to help the swirl mixture stick. Sprinkle the cinnamon-sugar mixture over the dough and use clean fingers to press it gently into the surface. Ensure the mixture covers the entire rectangle for a uniform swirl in every slice.
- Shape the Loaf: Starting at one short end, roll the dough tightly into a log. Occasionally pull back slightly to keep tension and prevent gaps. Brush a little milk on the final 2 inches of dough to help seal the roll. Pinch the seam together and place the dough seam-side down. If the log is longer than your loaf pan, gently bend the ends like a slinky to fit, pressing lightly to create an even surface.
- Second Rise: Lightly spray or brush the pan with oil. Place the shaped dough inside and cover loosely. Let it rise again for 1–1 ½ hours, or until the dough rises approximately 1 inch above the edge of the pan. This second rise ensures a soft, airy texture in the final loaf.
- Preheat Oven: While the dough rises, preheat your oven to 350°F (180°C). Position your oven rack in the center to ensure even baking.
- Bake the Bread: Once risen, place the loaf in the preheated oven and bake for 45 minutes, or until the internal temperature reaches 195–200°F (90–93°C). Tent the loaf with foil if it begins to brown too quickly, as the raisins and cinnamon swirl can slow the baking process. The bread should be golden brown and firm to the touch.
- Add the Finishing Touch: Remove the bread from the oven and immediately brush the top with melted butter. This adds flavor, helps soften the crust, and gives the loaf a glossy finish. Allow the bread to cool in the pan for 5–10 minutes, then transfer it to a wire rack to cool completely.
Notes
- If the rolled dough log is longer than your loaf pan, fold the ends under like a “slinky” to fit; this creates multiple cinnamon swirls in a slice.
- Any dried fruit can replace or complement raisins, such as dried cranberries, cherries, figs, apricots, or currants.
- For a chocolate twist, omit cinnamon in the dough and replace the swirl with cocoa powder; add chocolate chips in place of raisins.
- Brushing the loaf with melted butter immediately after baking ensures a soft, flavorful crust.
- Let the bread cool completely before slicing for the cleanest cuts, though slightly warm slices are delicious.
- Dough may require slightly more or less flour depending on humidity; it should feel soft, elastic, and slightly sticky.
Chef’s Secrets For Perfect Bread
Achieving bakery-quality cinnamon raisin bread at home requires a few little secrets.
First, ensure your milk is warm but not boiling—this creates the perfect environment for yeast activation.
Always sprinkle yeast over the flour rather than adding directly to salt or sugar to avoid stunted rising.
When incorporating raisins, knead gently to distribute without crushing them, ensuring each slice has plump, juicy fruit.
Rolling the dough evenly and applying milk under the cinnamon-sugar swirl keeps it from separating during baking.
Lastly, covering the dough while rising and maintaining a warm, draft-free environment produces a tender, airy crumb.
Serving Suggestions To Delight Everyone
Cinnamon raisin bread is versatile and can be enjoyed in many ways.
Serve it warm with a pat of butter or drizzle of honey for a simple breakfast.
It makes decadent French toast or bread pudding, and toasted slices pair wonderfully with nut butters or cream cheese.
You can even use it for sandwiches, especially sweet-savory combinations like turkey with apple slices.
Its soft, tender texture allows it to soak up spreads and toppings perfectly, making it a hit for breakfast, snacks, or even dessert.
Storage Tips For Fresh Loaves
To keep your bread fresh, allow it to cool completely before storing.
Wrap it tightly in plastic wrap or a reusable silicone bag to maintain moisture.
At room temperature, the loaf stays soft for up to five days. For longer storage, slice the bread and freeze individual portions; they can be toasted or thawed as needed.
Avoid refrigeration, as this can dry out the loaf and make it crumbly.
When reheating frozen slices, a few minutes in a 350°F oven or a toaster will restore freshness and softness.
Frequently Asked Questions
1. Can I make this bread without a stand mixer?
Yes! You can knead the dough by hand. Mix ingredients in a large bowl, then knead on a lightly floured surface for 12–15 minutes until smooth, elastic, and slightly sticky. Hand-kneading may take longer but produces equally delicious results.
2. Can I use brown sugar instead of white sugar?
Absolutely. Brown sugar adds a deeper, caramel-like flavor. Adjust the quantity slightly if needed; the texture of the dough remains soft, and the sweetness is enhanced by the rich molasses notes in brown sugar.
3. How do I prevent raisins from sinking?
Soaking the raisins first and blotting them dry prevents them from absorbing too much moisture during baking. Incorporate them gradually into the dough and ensure the dough is elastic and slightly sticky to suspend them evenly throughout the loaf.
4. Can I make this bread in a different pan size?
Yes. For slightly larger or smaller pans, adjust the baking time. A longer, narrower pan may need additional minutes, while a shorter, wider pan may bake faster. Check the internal temperature—it should reach 195–200°F for a fully baked loaf.
5. Is it possible to make this recipe ahead of time?
Certainly! You can prepare the dough, shape it, and refrigerate it overnight for a slow rise. Bring it to room temperature for 1–2 hours before baking. This makes it convenient for planning breakfasts or weekend brunches without rushing through the process.
