This cinnamon raisin bread is soft, fragrant, and beautifully swirled with cinnamon sugar from end to end. It bakes up with a tender crumb, a lightly golden crust, and a rich buttery finish that makes every slice perfect for breakfast, snacking, or toasting with a little extra butter.

Why You’ll Love This Recipe

This bread has the cozy flavor of a bakery-style cinnamon loaf, but with the satisfaction of making it at home. The dough is enriched with warm milk and butter for a soft texture, while soaked raisins add tenderness and sweetness throughout. The tight cinnamon roll-up creates that classic spiral look in every slice, and the final brush of melted butter gives the loaf a glossy finish and a delicate crust. It is the kind of bread that feels special enough for weekends but simple enough to bake anytime you want something homemade and comforting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:

• 1 cup warm milk
• 1/4 cup unsalted butter
• 2 1/4 teaspoons active dry yeast
• 1/4 cup warm water
• 1/4 cup granulated sugar
• 1 large egg
• 3 1/2 to 4 cups all-purpose flour
• 1 teaspoon salt
• 1 cup raisins
• boiling water, for soaking the raisins

For the cinnamon swirl:

• 1/3 cup brown sugar
• 2 tablespoons granulated sugar
• 1 1/2 tablespoons ground cinnamon
• 1 tablespoon milk

For finishing:

• 1 tablespoon melted butter

Directions

1. Place the raisins in a bowl and cover them with boiling water. Let them soak for 10 to 15 minutes until plump. Drain well, then spread them on a clean kitchen towel and pat them completely dry.
2. In a small saucepan, warm the milk with the butter just until the butter melts and the milk is steaming. Do not let it boil. Set it aside until it feels warm and comfortable to the touch.
3. In a large mixing bowl, combine the warm water, yeast, and 1 teaspoon of the sugar. Let it sit for 5 to 10 minutes, until foamy.
4. Add the warm milk-butter mixture, the remaining sugar, the egg, and the salt. Stir until combined.
5. Add 3 1/2 cups of flour and mix until a soft dough begins to form. Fold in the raisins. If the dough is very sticky, add the remaining flour a little at a time until it becomes smooth and manageable.
6. Knead the dough for 8 to 10 minutes by hand, or 5 to 6 minutes in a stand mixer, until it is elastic and slightly tacky but not wet.
7. Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm place for about 1 hour 30 minutes, or until doubled in size.
8. Lightly grease a 9 x 5-inch loaf pan.
9. Punch down the dough and turn it out onto a lightly floured surface. Roll it into a rectangle about 8 x 16 inches.
10. Brush the surface lightly with the tablespoon of milk.
11. In a small bowl, mix the brown sugar, granulated sugar, and cinnamon. Sprinkle the mixture evenly over the dough, leaving a small border around the edges.
12. Starting from a short side, roll the dough up as tightly as possible to create a compact swirl. Pinch the seam closed and tuck the ends underneath.
13. Place the rolled dough seam-side down in the prepared loaf pan. Cover loosely and let it rise for 45 minutes to 1 hour, or until the dough crowns nicely above the rim of the pan.
14. Preheat the oven to 350°F.
15. Bake for 38 to 45 minutes, until the loaf is deep golden brown and sounds hollow when tapped. If the top browns too quickly, tent it loosely with foil during the final part of baking.
16. Remove the bread from the oven and immediately brush the top with the melted butter. Let it rest in the pan for 10 minutes, then transfer it to a wire rack to cool before slicing.

Servings and timing

This recipe makes 1 loaf, which gives about 10 to 12 slices depending on thickness.

Prep time: 30 minutes
First rise: 1 hour 30 minutes
Second rise: 45 minutes to 1 hour
Bake time: 38 to 45 minutes
Total time: about 3 hours 25 minutes to 3 hours 45 minutes

Variations

You can change this loaf in a few simple ways while keeping the same soft texture. Swap part of the raisins for dried cranberries or chopped dates for a different fruit note. Add a little vanilla extract or orange zest to the dough for more aroma. For a richer filling, spread a very thin layer of softened butter over the dough before adding the cinnamon sugar. You can also replace part of the all-purpose flour with bread flour for a slightly chewier structure. If you enjoy a little crunch, stir a few tablespoons of chopped walnuts or pecans into the filling.

Storage/Reheating

Store the cooled bread tightly wrapped at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days, though the texture is best at room temperature or lightly warmed. You can also freeze the whole loaf or individual slices for up to 2 months. Wrap well in plastic wrap and then place in a freezer-safe bag or container.

To reheat, toast slices until warm and lightly crisp at the edges, or warm them in a low oven for a few minutes. A little butter on a warm slice makes it even better.

FAQs

Why didn’t my dough rise properly?

The most common cause is milk that was too hot and damaged the yeast. The liquid should be warm, not hot. A cool room can also slow rising, so give the dough enough time in a warm spot.

Do I really need to soak the raisins?

Yes, soaking helps the raisins become plump and tender so they do not pull moisture from the dough while baking. Just make sure to dry them very well before adding them.

Why is my bread dense instead of fluffy?

Dense bread usually comes from under-kneading, not enough rise time, or adding too much flour. The dough should be soft and elastic, not stiff.

How do I get a more defined cinnamon swirl?

Roll the dough tightly and evenly from the short side. Loose rolling allows the filling to spread into the crumb instead of creating clear spirals.

Can I make this bread without a stand mixer?

Yes, this dough can be mixed and kneaded entirely by hand. It just takes a little more time and effort.

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast in the same amount. You can mix it directly into the flour, though the dough may rise a little faster.

Why did the cinnamon filling leave gaps inside the loaf?

This usually happens when the loaf is rolled too loosely or when there is too much dry filling in one area. A light brushing of milk helps the cinnamon sugar stick better.

Can I make this recipe ahead of time?

Yes, after shaping the loaf, you can cover it and refrigerate it overnight. Let it sit at room temperature and finish rising before baking.

How do I know when the bread is fully baked?

The loaf should be deeply golden and sound hollow when tapped. If you use a thermometer, the center should read about 190°F to 200°F.

What is the best way to serve cinnamon raisin bread?

It is delicious plain, lightly toasted, or spread with butter. It also makes a great breakfast loaf and can be used for French toast.

Conclusion

Cinnamon raisin bread is one of those classic homemade loaves that always feels worth the time. From the soft enriched dough to the sweet swirl and glossy butter-brushed finish, every step builds a loaf that looks beautiful and tastes even better. Once sliced, it delivers everything you want from a comforting bread: tenderness, warmth, sweetness, and that signature cinnamon-raisin aroma in every bite.

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