Let’s start this bread by soaking 1 cup of raisins in a bowl of warm water for about 10 minutes, or until they are nice and plump.

Now pour a cup of room temperature water  (test the temperature on your wrist) into a non metallic bowl and sprinkle in 1 tablespoon of dry active yeast. Allow your yeast to fully dissolve.

Before we go any further let me tell you that I do not own a fancy mixer. Would I like to have one someday. Sure, but not having one has not stopped me from baking with yeast. I kinda like kneading the dough by hand! Alright, now that we got that outta the way…

Add 1 cup of room temperature milk (I microwaved mine for about 45 seconds)…

Whole, 2%, or skim will all work fine!

And 1/4 cup of  unsalted melted butter to your bowl of yeast.

Stir this mixture together…

Then add 2 teaspoons of salt…

1 tablespoon of sugar…

Now slowly mix in 5 1/2 to 6 cups of flour.

I like to stir in 2 cups at a time until the dough starts to come together, then I’ll knead in the last couple cups.

Remember the raisins we left soaking?

Drain them, mix them with a tablespoon of flour, then knead them into your dough as well!

I like to keep my dough in the bowl while I knead it, but go ahead and turn yours out onto a floured surface if you like!

Your dough will be ready when you can form it into a ball and it starts to have a bit of resistance when you knead it.

Spray a little cooking spray on the inside of your bowl, place your dough inside, cover it with a (clean) dish towel, and allow it to rise in a warm place for about an hour.

While we are waiting on our dough, let’s mix up 3/4 cup of sugar with 2 tablespoons of ground cinnamon!

After your dough has doubled in size, divide it into two (because this recipe makes two loaves)…

Then roll one of those pieces out onto a floured counter. Go ahead and roll it out as long as you want (more cinnamon swirls!), but make sure it is slightly less wide than your baking pan. Brush the surface with a bit of egg wash…

Then generously sprinkle half of your cinnamon and sugar mixture on top!

Roll your dough up, pinch close the seam…

Then pop it into your loaf pan seam side down.

Don’t forget about your other hunk of dough!! I promise, one loaf will not be enough.

Cover your loaves with a (clean) dishtowel and allow them to rise for about 30 minutes.

Once they look nice and pillowy, brush each loaf with your egg wash and bake in a 375 degree pre-heated oven for 35 minutes.


Aside from the golden brown color, you’ll be able to tell that your bread is done if it sounds hollow when you tap on it.

I  like my cinnamon raisin bread toasted, buttered, and with a side of coffee!



  • Makes 2 loaves
  • Adapted from thekitchen.com
  • 1 cup raisins
  • 1 cup room temperature water
  • 1 tablespoon dry active yeast
  • 1 cup room temperature milk
  • 1/4 cup unsalted butter, melted
  • 2 teaspoons salt
  • 1 tablespoon sugar
  • 5 1/2 - 6 cups all purpose flour
  • 3/4 cup sugar + 2 tablespoons cinnamon, combined
  • egg wash

3 Responses to Cinnamon Raisin Swirl Bread

  1. Melissa says:

    Thank you Katrina!

  2. Brandon says:

    This is such a gorgeous bread! I haven’t made raisin bread from scratch, but I’ve used raisins in other recipes where we soaked them in warm cider or liquor… just something different to get a unique flavor in there. This looks perfect though!

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