Cinnamon Raisin Swirl Bread
A soft breakfast loaf with raisins and a sweet cinnamon brown sugar spiral.
- Measurements grams + cups
- Cuisine American
A soft breakfast loaf with raisins and a sweet cinnamon brown sugar spiral.
Recipe
Cinnamon Raisin Swirl Bread
A soft breakfast loaf with raisins and a sweet cinnamon brown sugar spiral.
Ingredients
Ingredients scaled. The method below still refers to the original quantities.
Instructions
- Step 1. Mix the flour, sugar, yeast, and salt.
- Step 2. Add the warm milk, egg, and butter and knead 8 minutes.
- Step 3. Knead in the raisins, then cover and rise 1 hour.
- Step 4. Roll the dough into a rectangle about 23 x 30 cm / 9 x 12 inches.
- Step 5. Spread with the 15 g (1 tbsp) butter and sprinkle with the brown sugar and cinnamon.
- Step 6. Roll up tightly from a short end and place seam-side down in a greased loaf pan.
- Step 7. Cover and rise 30 minutes. Heat the oven to 180 C / 350 F.
- Step 8. Bake 32 to 35 minutes, until golden. Cool before slicing.
Notes
- Roll it up tightly. A loose roll leaves a gap under the top crust where the swirl separates from the loaf.
- Leave a clear border of dough at the far edge so the seam can seal against plain dough rather than sugar.
Cinnamon Raisin Swirl Bread — Simple Table Recipes · https://simpletablerecipes.com/recipes/cinnamon-raisin-swirl-bread/
Equipment
- 9 x 5 inch loaf pan
- Rolling pin
Substitutions
- Raisins
- Sultanas, dried cranberries or chopped dates in the same quantity.
- Milk
- Any plant milk works, giving a slightly less tender crumb.
Storage & Freezing
Storing: Keep in a sealed bag for 3 days. It toasts particularly well on day two.
Freezing: Freeze sliced for up to 3 months.
Frequently Asked Questions
Why is there a gap under the crust of my swirl bread?
The roll was too loose, or the filling too wet. Roll tightly as you go, pressing gently to expel air, and use softened rather than melted butter so the layers stick together.
Should I soak the raisins first?
It helps. Ten minutes in hot water, then drained and patted dry, keeps them plump rather than hard, and stops them drawing moisture out of the crumb.
Why did my filling leak out during baking?
Leave a 2 cm border of bare dough along the far edge so the seam seals against plain dough rather than sliding on sugar. Pinch it firmly closed.
Can I make this without raisins?
Yes — it becomes a plain cinnamon swirl loaf, which toasts just as well. Chopped dates or dried cranberries also work.
How do you slice swirl bread neatly?
Cool it completely first. A warm loaf tears along the swirl. A serrated knife used with a sawing motion rather than pressure gives the cleanest slices.
Did you make this?
Let other people know how it went. One tap, nothing to fill in.
Thanks — that helps.
