A Tradition in Family Baking

Cinnamon Raisin Swirl Bread

4.0 from 1 reviews
Cinnamon Raisin Swirl Bread
Swirls of cinnamon and raisins make this bread irresistible!
Yield: 2 loaves
Ingredients
Dough
  • ½ cup water
  • ¾ cup milk
  • 2 egs
  • ½ cup butter
  • 5 cup bread flour
  • 1 tsp salt
  • ½ cup sugar
  • 4½ tsp (2 packages) RED STAR Active Dry Yeast
Filling
  • 1 cup sugar
  • 2 Tbsp cinnamon
  • 1 cup raisins
  • 2 Tbsp butter, melted
Instructions
  1. In large mixer bowl, combine 2½ cups flour, yeast, sugar, and salt; mix well. Heat milk, water, and butter until to 120º to 130ºF; butter does not need to melt. Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe, about 1 hour.

  2. Prepare Filling: Combine sugar and cinnamon; set aside.

  3. Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 14 x 7-inch rectangle. Brush with 1 TBSP melted butter to within 1 inch of edges; sprinkle half of cinnamon mixture and ½ cup raisins over buttered dough. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9 x 5-inch bread pans. Cover; let rise in warm place until indentation remains after lightly touching side of loaf, about 45 minutes. Bake at 350ºF for 40 to 45 minutes until golden brown. Remove from pans; cool.

  4. *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.

  5. This recipe was featured on Savoring Italy.

 

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2 Comments
  1. I only needed one loaf so I cut the recipe in half. It turned out great! My only issue was that there was way too much cinnamon sugar mixture and I will probably use brown sugar next time instead of white. I used made half a cup and probably only used half of that. I was very happy with the results overall.

  2. I have just discovered the Red Star Yeast website. How I appreciate finding your fine recipes on line. I have been a fan of your recipes, and this one in particular for years. Now that I am converting to using my Nook Tablet as my cook book/recipe box, I am happy to be able to retire all recipe cards! This recipe makes the very best raisin bread – hands down! Last week my 3 year old granddaughter informed me that her family has run out of their supply. Time to make more. Thank you for delicious recipes that turn out perfectly, every time!

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