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Homemade Ultra-Soft Cinnamon Raisin Bread with a Perfect Cinnamon Swirl

Close-up of a thick slice of homemade raisin bread showing a rich cinnamon swirl and plump raisins.
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Bake this soft, fluffy cinnamon raisin bread from scratch. This recipe creates a loaf with a beautiful cinnamon swirl, perfect for toasting or enjoying warm with butter for breakfast.

Ingredients

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  • 1 cup warm milk (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar plus 1 teaspoon for yeast
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon salt
  • 3 1/2 to 4 cups all-purpose flour
  • 1 cup raisins, plumped
  • 1/2 cup packed light brown sugar for swirl
  • 2 tablespoons ground cinnamon for swirl
  • 2 tablespoons unsalted butter, softened for swirl

Instructions

  1. In a large bowl, combine the warm milk, 1 teaspoon of sugar, and yeast. Let stand for 5 to 10 minutes until foamy.
  2. Stir in the remaining 1/4 cup sugar, egg, melted butter, and salt into the yeast mixture.
  3. Gradually add the flour, mixing until a shaggy dough forms. Turn the dough onto a lightly floured surface.
  4. Knead the dough for 5 to 7 minutes until it is smooth and elastic. Add more flour only if the dough is too sticky to handle.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. While the dough rises, prepare the filling: In a small bowl, mix the brown sugar and cinnamon.
  7. Gently punch down the risen dough. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
  8. Brush the surface of the dough evenly with the 2 tablespoons of softened butter. Sprinkle the cinnamon-sugar mixture evenly over the buttered surface. Scatter the plumped raisins over the sugar mixture.
  9. Starting from the long edge, tightly roll the dough into a log. Pinch the seam closed.
  10. Carefully place the dough log, seam-side down, into a greased 9×5 inch loaf pan.
  11. Cover the pan loosely and let the dough rise again in a warm spot for 30 to 45 minutes, or until the dough has crowned about 1 inch over the rim of the pan.
  12. Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
  13. Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C). If the top browns too quickly, loosely tent it with foil.
  14. Remove the loaf from the pan immediately after baking and cool completely on a wire rack before slicing for the best texture.

Notes

  • To plump raisins, soak them in hot water for 10 minutes, then drain and pat them completely dry before adding to the dough.
  • For an artisan style raisin bread, bake this dough in a preheated Dutch oven instead of a loaf pan.
  • Brush the top of the loaf with melted butter immediately after it comes out of the oven for a softer crust.

Nutrition

Find it online: https://cookincorner.com/best-raisin-bread-homemade-soft-recipe/