Cinnamon Raisin Bread
- Preparation 2 h 50 min
- Cooking 45 min
- Servings 1 loaf
- Freezing Absolutely
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🍞 A raisin bread that fills your house with amazing aromas
This cinnamon raisin bread is what you make when you want your kitchen to smell like happiness for four hours. A tender and soft crumb, a cinnamon swirl that weaves through every slice, and Smyrna raisins bursting with flavor in every bite. It’s the kind of bread you slice while still warm with a big pat of butter on a Sunday morning while everyone else is still sleeping. Perfect for brunch with friends, a Mother’s Day breakfast, or simply because it’s Saturday and you deserve it.
🔥 The swirl technique that changes everything
The difference between ordinary raisin bread and this one is the swirl. This mixture of cinnamon, sugar, and flour spread on the dough before rolling creates caramelized spirals inside the bread that melt in your mouth. Toasted the next day with a little butter, it becomes naturally golden French toast without even needing eggs. The dough requires patience, four hours of rising total, but the result is so superior to any store-bought raisin bread that you’ll never go back.
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🌡️ Warm the milk, don’t boil it
The milk should be steaming, not boiling. If you add yeast to liquid that’s too hot (above 122°F), you’ll kill it and your dough won’t rise. Let the milk-butter mixture cool until it’s comfortable to touch before adding the yeast. A kitchen thermometer is your best friend here.
🍇 Pat raisins dry thoroughly after soaking
Raisins that are too wet will make the dough sticky and prevent proper rising. After draining them, spread them on a clean cloth and pat them dry thoroughly. The boiling water rehydrates and softens them, but excess water causes problems. Well-dried raisins will stick better to the dough.
🔄 Roll tight for a beautiful swirl
The secret to a well-defined swirl is the tension of rolling. Start from a short side of the rectangle and roll as tight as possible, maintaining constant pressure. If you roll too loose, the swirl will be diffuse and the cinnamon will get lost in the crumb instead of creating those beautiful caramelized spirals.
⏱️ Respect the full rising time
Patience is non-negotiable with this bread. The first rise of about 1 hour 30 minutes develops flavor, and the second of 45 minutes to 1 hour in the pan gives volume. Under-risen bread will be dense and compact. The dough should rise about 4 inches above the pan before baking. If not, let it rise a bit more.
🧈 Melted butter right out of the oven is mandatory
Brushing the bread with melted butter as soon as it comes out of the oven does two things: it softens the crust for a more tender texture and adds an irresistible golden shine. Never skip this step, it’s what gives the bread that artisanal bakery look and that buttery taste on the surface.
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Raisins
- 1 ½ cups (375 ml) Smyrna raisins
Yeast
- ¼ cup (60 ml) warm water
- 1 tsp (5 ml) sugar
- 2 ¼ tsp (11 ml / 8 g) active dry yeast
Dough
- 1 cup + 1 tbsp (265 ml) milk + a little for brushing
- 5 tbsp (75 ml) melted butter
- 1 ½ tsp (7.5 ml) salt
- 3 tbsp (45 ml) sugar
- 1 tsp (5 ml) cinnamon
- 3 ½ cups (440 g) bread flour
Swirl
- 2 tbsp (30 ml) bread flour
- 2 tbsp (30 ml) sugar
- 4 tsp (20 ml) cinnamon
- 1 pinch of salt
- 3 tbsp (45 ml) milk
Finishing
- 3 tbsp (45 ml) milk
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Preparation
- Cover raisins with boiling water and let soak for 15 minutes. Drain and pat dry thoroughly with a clean cloth. Set aside.
- In a small bowl, mix warm water, sugar, and yeast. Let rest for 10 minutes until the mixture is foamy.
- Meanwhile, heat milk until steaming. Pour into a large bowl, add melted butter, sugar, salt, and cinnamon. Whisk to combine and let cool to lukewarm. Add the activated yeast mixture.
- Add flour and knead by hand for 10 minutes on the counter, or with a mixer using the dough hook at medium speed, until dough is smooth and elastic.
- Flatten dough, place raisins on top and incorporate by folding and kneading until well distributed. Add a little flour if needed. Form into a ball.
- Place in a large bowl lightly greased with vegetable oil. Cover with a damp cloth and let rise in a warm place for about 1 hour 30 minutes, until doubled in volume.
- Prepare the swirl by mixing flour, sugar, cinnamon, salt, and milk to form a smooth paste. Add a little more milk if mixture is too thick.
- Roll dough into a rectangle about 8 × 24 inches. Brush surface with milk, then spread swirl mixture evenly. Roll tightly from one short side.
- Fold ends under and place roll in a loaf pan. Cover and let rise for 45 minutes to 1 hour, until dough rises about 4 inches above the pan. Brush top lightly with milk.
- Preheat oven to 350°F (180°C). Bake on middle rack for 45 minutes. Cover with aluminum foil if top browns too quickly. Internal temperature should reach 190°F (88°C). Let cool 15 minutes before removing from pan and cool at least 1 hour before slicing.
In 90% of cases, it’s the liquid temperature that’s at fault. If the milk was too hot, the yeast died. If the warm water to activate the yeast wasn’t warm enough, it didn’t activate. The yeast mixture should be foamy after 10 minutes. If not, start over with fresh yeast before continuing.
Yes. With instant yeast, you can skip the activation step in warm water and add it directly to the dry flour. Use the same amount. Rising time remains similar.
That’s when it’s at its best. Sliced and toasted in the toaster, the cinnamon swirl caramelizes on the surface and the raisins become even more concentrated in flavor. With a little butter or cream cheese, it’s a complete breakfast.
Absolutely. Dried cranberries, dried cherries, or a mix of candied fruits work very well. You can also add walnuts or pecans with the raisins for more crunch. Keep the same total amount of fruit.
Well wrapped in plastic wrap or an airtight bag, it keeps at room temperature for up to 5 days. In the freezer, individually sliced, it keeps for up to 3 months. Thaw directly in the toaster for perfect results.
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