Sunday, December 11, 2011

Cinnamon Swirl Raisin Bread

Soft, sweet bread enriched by a pretty swirl of cinnamon, sugar and raisins, this bread will be devoured.  If you like, the dough can be made one day, refrigerated overnight, then shaped, proofed and baked the next day.  Yes, it IS time consuming. No doubt.  But I promise you........SO worth it.  So.

1 1/2 C milk
1/2 tsp. salt
4 Tbsp. butter, (3 melted *reserving 1 Tbsp. for later)
3 large egg yolks
4 1/4 C all-purpose flour
1 envelope (2 1/4 tsp) rapid-rise yeast

Cinnamon Sugar:
1/4 C packed light brown sugar
1/2 C granulated sugar
5 tsp. ground cinnamon
1/2 C raisins, lightly packed

Plump raisins:  Add enough boiling water to cover raisins and soak for 20 minutes until plump.  Drain excess water before adding to the filling.

For the cinnamon sugar:  Combine ingredients in small bowl, breaking up any clumps.  Cover lightly with plastic wrap.

For the bread:  Spray large bowl with cooking spray.  Whisk milk, melted butter, and yolks in large liquid measuring cup. 

Mix 1/4 cup cinnamon sugar, yeast, sugar, flour and salt in large bowl of standing mixer fitted with dough hook. (obviously, you don't HAVE to own a standing mixer, it just makes these situations easier).  Turn mixer to low and slowly add milk mixture.

After dough comes together, increase speed to  medium and mix until dough is smooth and comes away from sides of bowl, 5 to 6 minutes.  If dough seems to sticky, add up to 1/4 cup more flour during kneading process. 

Turn dough out onto floured counter. Knead to form smooth, round ball.  Transfer dough to greased bowl and turn to coat.  Cover bowl with plastic wrap and let rise in warm place until doubled in size, about 1 hour.  (Do not place in warm oven, or sugar in dough will melt).

Spray 9 x 5" loaf pan with cooking spray.  On lightly floured surface, press dough into 20 by 8-inch rectangle, with short side facing you.  Using spray bottle, lightly and evenly spray dough with water. 

Sprinkle 1/2 cup cinnamon sugar over dough, leaving 2-inch border along top edge.  Lightly spray cinnamon sugar with water until damp but not wet.  Distribute the raisins evenly over cinnamon sugar mixture.

Starting at edge nearest you, roll up dough, then pinch seam and ends closed.  Place loaf seam side down in prepared pan, cover loosely with plastic wrap, and let rise at room temperature until 1 inch above rim of pan, 1 to 1 1/2 hours.

Adjust oven rack to middle position and heat oven to 350 degrees.

Melt remaining tablespoon butter and brush over top of dough.  Sprinkle with remaining cinnamon sugar and bake until top is deep brown and center of bread registers 185 to 190 degrees on instant-read thermometer, 45 to 60 minutes.

Turn bread out onto rack and cool to room temperature, about 2 hours.

Slice as desired.  Bread can be kept in airtight container at room temperature for up to 3 days.
Serves 8.


  1. Shelly, I have to stop coming to your site so often because it always makes me hungry! LOL. This looks absolutely delish. How do you stay so small cooking all this fabulous food?

  2. Fawn, it's catching up to me as I! I love that you are checking in and that the recipes are making your mouth water....what a compliment!

  3. I love raisin cinnamon bread and can not wait to make this!!!! Thanks for posting. I am now following you! Please visit me at Hibiscus House anytime...

  4. Thanks, I know you'll love it----just thinking about it makes me wish I had the time to make some for us! I will drop by; just been busy baking up a storm----have had so many orders these past couple of weeks. Tonight...Hallmark Christmas movie time. I'm tired!!