Picture this: you walk into your kitchen and hear that sweet snap as you slice into gorgeous swirled cinnamon raisin bread. Mouthwatering spice, plump raisins, and soft crumb—your Instagram stories just found their soulmate. This cinnamon raisin bread recipe is about to become your new baking obsession.
Remember when you spent half your paycheck on fancy bakery loaves? Yeah, same. Until I discovered this cinnamon raisin bread recipe—soft, sweet, and swirling with flavor. One bake and you’ll feel like a pro. Seriously, your kitchen vibes are about to level up.
Why this cinnamon raisin bread recipe is awesome
Here’s why it’s the MVP of homemade loaves:
- Perfectly balanced sweetness—not too sugar-coated, just right.
- Soft crumb with a cinnamon-spiced swirl—every bite’s a flavor ride.
- Full of juicy raisins, no dry raisins hiding in the back.
- Great for everything—toast, French toast, or just devouring straight up.
Trust me, your taste buds will thank you.
Ingredients
- 3 cups (360 g) all-purpose flour
- ¼ cup granulated sugar
- 1½ tsp salt
- 2¼ tsp active dry yeast (one packet)
- 1 cup warm milk (110°F)
- 2 Tbsp melted butter
- 1 large egg, room temp
- ½ cup raisins, soaked in warm water for 10 mins, drained
For the cinnamon swirl:
- ¼ cup brown sugar
- 1 Tbsp ground cinnamon
- 1 Tbsp melted butter
Key substitutions:
- Dairy-free? Swap milk with almond milk; butter with coconut oil.
- Whole wheat? Use 1 cup whole wheat flour for earthy sweetness.
- No raisins? Fold in chocolate chips or chopped apples instead.
Tools & kitchen gadgets used
- Mixing bowls – one for dough, one for swirl
- Whisk & rubber spatula – easy stirring
- Measuring cups & spoons – for accuracy
- Stand mixer with dough hook (optional) – less elbow grease
- 9×5″ loaf pan – classic shape
- Bench scraper – tidy dough handling
- Pastry brush – buttery finish
- Clean towel or plastic wrap – cozy dough covers
- Cooling rack – crisp cooling
Step-by-Step Instructions
Step 1: Warm milk, melt butter. Whisk milk, butter, and egg.
Step 2: In another bowl, whisk flour, sugar, salt, yeast.
Step 3: Pour wet into dry; stir until shaggy dough forms.
Step 4: Knead by hand 8–10 mins or mixer 5–6 mins to smooth, elastic consistency.
Step 5: Place dough in greased bowl, cover, rise until doubled (1–1.5 hrs).
Step 6: Meanwhile mix swirl ingredients: brown sugar, cinnamon, melted butter.
Step 7: Punch down dough, roll into 9×12″ rectangle. Spread swirl mix, sprinkle raisins.
Step 8: Roll tightly into a log; pinch seams. Transfer to loaf pan seam-side down.
Step 9: Cover and rise again 45 mins–1 hr until risen just over pan edge.
Step 10: Preheat oven to 350°F (175°C). Brush top with butter.
Step 11: Bake 30–35 mins until golden and hollow-sounding.
Step 12: Brush again with butter post-bake, cool 10 mins in pan, then on rack.
Calories & Nutritional Info (Per slice, 12 slices)
- Calories: ~240
- Carbs: 35 g
- Protein: 5 g
- Fat: 7 g
- Sugar: 8 g
- Fiber: 1 g
- Note: Raisins add vitamins & minerals—snack smarter!
Common Mistakes to Avoid
Using hot milk? 🔥 Too warm kills yeast. Keep it cozy at 110 °F.
Skipping raisin soak? Dry raisins = dry bread. Soak them, folks.
Overmixing swirl? Sugar turns to paste, swallow that swirl!
Skipping second rise? No rise = brick loaf. Be patient.
Slicing too early? Crumb needs to settle—cool fully before slicing.
Variations & Customizations
- Apple-Cinnamon Swirl: Add ½ cup grated apple in swirl.
- Nutty Delight: Add ½ cup chopped walnuts or pecans.
- Chocolate-Cinnamon Bread: Swap raisins for ½ cup chocolate chips.
- Gluten-Free Version: Use 1:1 GF flour blend with xanthan gum.
FAQ Section
1. Can I freeze this cinnamon raisin bread?
Yes! Slice and freeze up to 3 months. Toast to thaw.
2. Can I use instant yeast?
Absolutely—mix it with dry ingredients, then proceed.
3. My raisins sunk to bottom—why?
Ensure you sprinkle swirl evenly, and roll tightly so raisins stay sealed.
4. Why is my swirl gummy?
Probably under baked or sugar melted into paste—slice after it’s cool.
5. Can I make buns instead?
Yes—cut log into buns and bake for ~20 mins.
6. Whole wheat option?
Swap 1 cup flour with whole wheat. Expect slightly denser bread.
7. Can I make this dairy- or vegan-friendly?
Yep—use plant milk, vegan butter, flax egg swap.
Final Thoughts
There you have it—scratch-made cinnamon raisin bread that’s soft, spicy, and utterly addictive. You’ve earned bragging rights with this loaf. Toast it, dunk it, dust it in sugar—your choice. And store-bought? Consider it obsolete. Bake it, snap your swirl pic, and declare your kitchen greatness. You’ve officially leveled up.