Cinnamon Raisin Swirl Bread
Posted On 3 May 2026
Another work in progress. Pictures soon.
Cinnamon Raisin Swirl Bread
Makes a 9×5 loaf, great for toast or French Toast
Servings: 16 slices
Equipment
- Stand mixer
- 9×5 loaf pan
Ingredients
The Raisins, Part 1
- 100 grams raisins
- boiling water
The Dough
- 70 grams unsalted butter, melted
- 298 grams whole milk (or half-and-half), warm
- 7 grams yeast, instant or active
- 43 grams granulated sugar
- 454 grams bread flour (430g AP, 24g VWG)
- 3 grams ground cinnamon (1 teaspoon)
- 9 grams salt
The Swirl
- 100 grams raisins
- boiling water
- 16 grams flour (2 tablespoons)
- 25 grams granulated sugar (2 tablespoons)
- 12 grams ground cinnamon (4 teaspoons)
- pinch salt
- 30 grams milk (2 tablespoons)
Post Baking
- melted butter
Instructions
- This is a little different.
The Dough
- In the bowl of a stand mixer add the melted butter (70g) and the warmed milk (or half-and-half) (298g). Check to make sure it's not too hot before adding the yeast (7g). If using active yeast, add a pinch of the sugar and let it sit 5-10 minutes to get bubbly. If using instant yeast, proceed.
- Add the sugar (43g). On top of the liquids add all the flour (454g [430g/24g]), the salt (9g), and the cinnamon (3g).
- Take 100g of the raisins and pour boiling water over to cover. Let sit for 10 minutes while the dough is mixing in the next step.
- Using the dough hook, mix on low for 2 minutes and then medium for 10 minutes. Should be smooth and springy.
- Drain and pat dry the raisins and add to the dough — this might be easier on your countertop as you can stretch the dough out, add raisins, fold over, stretch out, add more raisins, etc. Dough hook doesn't do great incorporating.
- Spray with oil, turn to coat, cover, and let rest for 2 – 2½ until doubled in size.
The Swirl
- Put the raisins in a bowl and cover with the boiling water. Let sit for 10 minutes, drain, and then put on a paper towel to dry.
- In a small bowl, combine the flour (16g), sugar (25g), salt (pinch) and cinnamon (12g). Add milk a bit at a time and whisk to get a paste. Not too thick but not really runny either.
Shaping
- Take the dough out of the bowl and stretch out into a rectangle 8" wide and probably 18 – 24" long.
- Starting at the edge closest to you, spread the swirl paste evenly onto the dough all but the last inch or two at the far end of the dough.
- Spread the raisins on top.
- Spray your 9×5" bread pan with cooking oil.
- Starting at the side closest to you, roll up the dough, squeezing and tightening along the way to get a tight, smooth, log. Pinch the seam shut as best you can and put into the prepared bread pan, seam side down, tucking the ends under if it's gotten a little longer than the bread pan while rolling.
- Lightly cover with plastic wrap and let rest 60-90 minutes until the highest point is about 1" above the edge of the bread pan.
The Baking
- Heat your oven to 350℉/180℃ (325℉ convection).
- Bake the loaf on the middle rack for 50-60 minutes until the internal temperature is 195℉-200℉. You may need to take multiple readings because if you hit a raisin….
- Remove from the loaf pan and put onto a cooling rack. If desired, brush with melted butter.
- Let cool at least an hour before slicing and eating.
Notes
- I put all the raisins into the dough and the problem with that is that too many are on the ‘outside’ of the bread when baking and they get burnt. Burnt raisins aren’t pleasant. You might want to play with how much of the 200g of raisins are in the dough as to how many are in the swirl.
- I’m going to try this with dried cherries sometime, too. Or a mix of cherries and raisins. Or cherries and raisins and dried cranberries.