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Cinnamon Raisin Swirl Bread

Cinnamon Raisin Swirl Bread
Swirls of cinnamon and raisins make this bread irresistible!
Yield 2 (9×5-inch) loaves




  • 5 cups bread flour
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 1/2 cup granulated sugar
  • 1 teaspoon table salt
  • 3/4 cup milk
  • 1/2 cup water
  • 1/2 cup unsalted butter
  • 2 large eggs


  • 1 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • 1 cup raisins
  • 2 tablespoons unsalted butter, melted


  • In stand mixer bowl, add 2 1/2 cups flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe dish, heat milk, water and butter to 120-130°F (butter does not need to melt). Add to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Add eggs; beat on medium speed for 3 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 8 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Prepare Filling: Combine sugar and cinnamon in a small bowl; set aside. Prepare pans: grease two 9×5-inch bread pans.
  • Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 14×7-inch rectangle. On each dough, brush with 1 tablespoon melted butter to within 1 inch of edges; sprinkle half of cinnamon mixture and 1/2 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 prepared pans. Cover; let rise in warm place until indentation remains after lightly touching side of loaf, about 45 minutes.
  • Preheat oven to 350°F.
  • Bake for 40 to 45 minutes until golden brown. Remove from pans; cool.


Photo by Savoring Italy.

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Review & Comments

Stephanie | Reply

Can the loaves be frozen after baking? For how long?

Red Star Yeast | Reply

Hi Stephanie,

They certainly can I would say up to 3 months. They may start to get freezer burn if they are kept in there too long. For optimal storage I would wrap them in plastic wrap and then put them in a freezer bag.

Happy Baking!

Cielo | Reply

hi. just curious… why is it the measurement of the flour in the list of dough ings was 5 cups but in the instruction its 2 1/2 cups? enlighten me on this pls.. thanks

Red Star Yeast | Reply

Hi Cielo,
The remaining flour is added later in the recipe >> “By hand, gradually stir in enough remaining flour to make a firm dough.” This method helps to ensure you add the optimal amount of flour for your dough.
Happy baking!

Fran | Reply

All your recipes look great!!

Diane Wells | Reply

5 stars
Love the recipes here! Making this Cinnamon-raisin bread today! Thanks!

Connie Gomez | Reply

5 stars
Hi! I will only use this recipe, it is SO great! Only problem is that no matter HOW TIGHT I try to roll the final dough— there is ALWAYS a gap between the rolls! It’s also in your picture of finished slice—- can WE do anything to solve problem? Slices really do kind of fall apart…thanks for your time– making for Thanksgiving breakfast, yummy!

Red Star Yeast | Reply

Hi Connie,
I’m so happy that you are enjoying this recipe. Nothing like homemade bread with swirls of yum!
A few suggestions to try:
Try rolling the dough thicker and make sure it is completely cooled before slicing—even though it’s tempting! Also be sure there isn’t too much flour on the outside of the dough (from the countertop/work area) – as your roll it into a log, brush off any excess flour.

I hope you will find this information helpful.
Happy baking!

Jim K | Reply

5 stars
Hi Connie, use 1 egg and 1 tbsp. water and stir. After you roll the dough out, paint the dough with the egg/water mix. Then sprinkle cinnamon and roll. It will stay together better and eliminate those gaps. Good Luck


Lisa | Reply

5 stars
I made this 2 weeks ago and it was delicious and kept really well. Liked that it made 2 loaves. Excellent,

Kristal | Reply

4 stars
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.

Ellen Cay Havlik | Reply

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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