Save to Pinterest I used to buy cinnamon raisin bread from the bakery until one rainy Sunday changed everything. The kitchen smelled like yeast and butter as I watched the dough puff up in the bowl, and I realized this wasn't hard at all—just a little patience. That first slice, still warm with melted butter pooling in the swirls, tasted better than anything I'd ever bought. Now I bake this loaf whenever I want the house to smell like comfort.
I made this for my neighbor after her surgery and she cried when she opened the foil. She said it reminded her of her grandmother's kitchen. I hadn't expected that, but it taught me that bread isn't just food—it's memory, warmth, and care all wrapped up in a loaf pan.
Ingredients
- Bread flour: The extra protein gives you that perfect chewy texture and helps the dough hold its shape during rising.
- Active dry yeast: Make sure your milk is around 110°F, warm to the touch but not hot, or the yeast won't wake up.
- Whole milk: The fat adds softness and richness that water just can't match.
- Unsalted butter: Softened means you should be able to press your finger into it easily, not melted or cold.
- Raisins: I toss mine in a little flour before kneading them in so they don't clump together.
- Brown sugar and cinnamon: This is where the magic happens, the swirl that makes every slice worth it.
Instructions
- Wake the yeast:
- Pour warm milk over the yeast and wait until it foams like a tiny bubble bath. If nothing happens after 10 minutes, your yeast is dead or your milk was too hot.
- Mix the wet ingredients:
- Stir in the sugar, egg, and butter until everything looks smooth and creamy.
- Knead the dough:
- Add the flour and salt, then knead until the dough pulls away from the bowl and feels silky. It should bounce back when you poke it.
- Fold in the raisins:
- Knead them in gently so they don't burst and stain the dough.
- First rise:
- Cover the bowl with a damp towel and set it somewhere warm. I put mine near the stove or in the oven with just the light on.
- Make the filling:
- Mix the brown sugar and cinnamon in a small bowl until combined.
- Roll it out:
- Punch the dough down and roll it into a rectangle about as wide as your loaf pan is long. Don't stress if it's not perfect.
- Spread and sprinkle:
- Brush the softened butter all over, then scatter the cinnamon sugar evenly. Leave a little border so it doesn't ooze out when you roll.
- Roll it up:
- Start from the short end and roll tightly like a sleeping bag. Pinch the seam and tuck the ends under so it holds together.
- Second rise:
- Place it in the greased pan, cover again, and let it puff up until it crowns over the rim.
- Bake:
- Slide it into a preheated 350°F oven and bake until golden and hollow sounding when you tap the top. Your kitchen will smell unbelievable.
- Cool and finish:
- Let it rest for 10 minutes, brush with melted butter if you want a shiny top, then turn it out onto a rack. Wait until it's completely cool before slicing or it'll squish.
Save to Pinterest The first time I nailed this recipe, I sliced into it while it was still a little warm and the swirl spiraled out perfectly. My kid grabbed a piece without butter and declared it better than any bakery. That's when I knew I'd never stop making this.
Storing and Freezing
This bread stays soft for about three days in an airtight container on the counter. If you want to keep it longer, slice it first and freeze the slices in a zip top bag—then you can toast them straight from frozen. I've pulled out a slice at six in the morning more times than I can count and had perfect toast in minutes.
Variations You Should Try
Swap the raisins for dried cranberries or chopped dates if you want a different kind of sweetness. I've also added a handful of chopped walnuts to the cinnamon filling for crunch. One time I drizzled a simple glaze over the top—just powdered sugar and a little milk—and it turned into dessert.
Serving Suggestions
This bread is perfect toasted with salted butter melting into every crevice. I've also served it alongside scrambled eggs for brunch or used thick slices for French toast that made everyone go quiet at the table.
- Spread it with cream cheese and a drizzle of honey for breakfast.
- Serve it warm with apple butter in the fall.
- Toast it and top with ricotta and a sprinkle of cinnamon sugar for a quick treat.
Save to Pinterest There's something deeply satisfying about pulling a homemade loaf from the oven, knowing you made it with your own hands. I hope this one becomes a favorite in your kitchen too.
Common Recipe Questions
- → What makes the bread soft and tender?
Using warm milk and softened butter kneads into the dough to create a tender crumb and soft texture.
- → How do I achieve the cinnamon swirl effect?
Roll the dough into a rectangle, spread softened butter, then sprinkle cinnamon sugar before rolling tightly into a log.
- → Can I substitute ingredients for dietary needs?
Golden raisins can replace regular ones, and walnuts add extra flavor; however, this loaf contains dairy and eggs.
- → What is the best way to store the loaf?
Keep the cooled bread in an airtight container for up to 3 days or freeze for up to a month to preserve freshness.
- → How do I know when the bread is fully baked?
It should be golden brown and sound hollow when tapped on the bottom, indicating the inside is cooked through.
- → Can this loaf be toasted?
Yes, it’s delicious toasted with butter or cream cheese, enhancing its cinnamon and raisin flavors.