A Tradition in Family Baking

Cinnamon Raisin Swirl Bread

4.0 from 1 reviews
Cinnamon Raisin Swirl Bread
A family favorite!

This recipe makes 2 loaves
Ingredients
  • ½ cup Water
  • ¾ cup Milk
  • 2 Eggs
  • ½ cup Butter
  • 5 cup Bread Flour
  • 1 tsp Salt
  • ½ cup Sugar
  • 4+1/2 tsp Active Dry Yeast

Filling

  • 1 cup Sugar
  • 2 TBSP Cinnamon
  • 1 cup Raisins
  • 2 TBSP Butter, melted
Instructions
  1. This recipe was featured on Cake Duchess.

  2. In large mixer bowl, combine 2+1/2 cups flour, yeast, sugar, and salt; mix well. Heat milk, water, and butter until to 120º to 130º F; 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.

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

  4. 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 350º F for 40 to 45 minutes until golden brown. Remove from pans; cool.

  5. *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.

 

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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