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Cinnamon Raisin Swirl Buttermilk Bread

Homemade Cinnamon Raisin Swirl Buttermilk Bread
Filled with cinnamon-sugar and raisins, this buttermilk dough gets rolled to perfection for a visually stunning swirl. Watch video below for tips on how to activate dry yeast.
Yield 1 (9×5-inch) loaf




  • 3 3/4 cups (469g) plus 1/3 cup (42g) all-purpose flour, divided
  • 3 tablespoons (36g) granulated sugar
  • 1 tablespoon (9g) kosher salt (see note)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1/4 teaspoon (1.25g) baking soda
  • 3/4 cup (180g) whole buttermilk
  • 1/2 cup (120g) water
  • 3 tablespoons (42g) unsalted butter, cubed


  • 1/4 cup (50g) granulated sugar
  • 1 1/2 teaspoons (3g) ground cinnamon
  • 2 teaspoons (10g) unsalted butter, melted
  • 1/2 cup (64g) raisins

Egg wash

  • 1 large (50g) egg
  • 1 tablespoon (15g) water


  • Make the dough: In the bowl of a stand mixer, whisk together 1 1/4 cups (156g) flour, sugar, salt, yeast, and baking soda by hand.
  • In a medium saucepan, heat buttermilk, water, and butter over medium-low heat, stirring occasionally, until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). (Be careful—if buttermilk gets too hot, it will break.) Add warm buttermilk mixture to flour mixture; using the paddle attachment, beat at medium-low speed until combined. Reduce mixer speed to low, and gradually add 2½ cups (313 grams) flour, beating just until combined and stopping to scrape sides of bowl.
  • Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 10 to 12 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ⅓ cup (42 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out onto a lightly floured surface, and shape into a smooth round.
  • Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes. Continue with step 5 below.
  • Spray a 9×5-inch loaf pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
  • Prepare filling: In a small bowl, stir together sugar and cinnamon. Set aside.
  • Punch down dough, and let rest for 10 to 15 minutes. On a lightly floured surface, roll dough into a 16×8-inch rectangle. Brush with melted butter, leaving a ¼-inch border on one short side. Sprinkle with cinnamon sugar, and top with raisins. Starting at short side opposite border, roll up dough, jelly roll style. Place, seam side down, in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 25 to 35 minutes.
  • Preheat oven to 350°F (180°C).
  • Prepare egg wash: In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Using a pastry brush, gently brush egg wash on top of dough.
  • Bake until an instant-read thermometer inserted in center registers 205°F (96°C), 45 to 55 minutes, covering with foil to prevent excess browning, if necessary. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.


Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe.
Recipe by Bake From Scratch.

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Video Tutorial: How to Activate Dry Yeast: 2 Methods

Cinnamon Raisin Swirl Buttermilk Bread

Review & Comments

Mike | Reply

5 stars
I made this recipe yesterday – what a beautiful and scrumptious loaf of bread it makes! It is a rather dense bread (unless I did something wrong!). I recommend chopping up the raisins along with the sugar and cinnamon and melted butter – in a food processor ideally. Then use this “paste” for the filling – much less likely to produce gaps, and use egg wash to spread on the interior before sprinkling the filling. Even then I had some seepage, but oddly not along the seam on the bottom. I will definitely make it again to perfect my technique, it is delicious toasted, and I imagine it would make fantastic French toast!

Mark Smith | Reply

I do not have any buttermilk ,May I substitute whole milk for buttermilk ?

Red Star Yeast | Reply

Hi Mark – Yes, the whole milk will work fine.
Happy baking!

Laurel | Reply

If I don’t have platinum yeast, could I use instant yeast?

Red Star Yeast | Reply

Hi Laurel – This recipe works best with Platinum Yeast to ensure the best rise and volume. (Find a store near you!) However, you can substitute our Quick Rise instant yeast 1-for-1. Just keep an eye on the dough as rise times may vary.
Happy baking!

Betty | Reply

5 stars
I sit in amazement that I made this delicious bread. The step by step instructions are exactly what I need. The only change I made was that I used the powdered buttermilk 4 Tablespoons buttermilk powder and 1 1/4 cups of water. With the increased prices on dairy products, this worked well. Thank you for this wonderful recipe.

Donna | Reply

3 stars
This is a very good bread, but I believe the 1 tablespoon of salt in the dough is an error and should be 1-1/2 teaspoon. I hope this change is made to the recipe so others will not have an excessively salted loaf after all the work involved.

Red Star Yeast | Reply

Hi Donna – 1 tablespoon (or 9g) of salt is correct. Keep in mind that it is Kosher salt (recipe was developed using Diamond Crystal brand), which is a larger grain than regular table salt. If using table salt, then you are correct – 9 grams is 1 1/2 teaspoons. You can always decrease salt in most yeast recipes to as little as 1 teaspoon per 4 cups of flour to suit your taste.
Happy baking!

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