Cinnamon Raisin Swirl Bread

Soft sandwich loaf with a proper cinnamon spiral running through it.

Prep Time30 mins
Cook Time40 mins
Total Time3 hr 10 mins
Yield1 large loaf, 12 slices
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Before You Start

The gap you sometimes see between the swirl and the bread happens when the filling is too dry and the dough can't grip it. A little softened butter in the cinnamon sugar fixes that. Roll it tight, tuck the ends under, and you get a clean spiral in every slice.

Instructions

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  1. Soak the raisins in warm water for 10 minutes, then drain and pat dry. Plump raisins stay soft in the loaf instead of stealing moisture from the crumb.

  2. Mix the warm milk, yeast, sugar, egg and softened butter, then add the flour and salt. Knead 8 to 10 minutes until smooth and elastic.

  3. Work in the raisins at the end, cover, and leave to rise for about an hour until doubled.

  4. Mash the brown sugar, cinnamon and 2 tablespoons soft butter into a paste. Roll the dough into a 25 x 40 cm rectangle and spread the paste over it, leaving a clean 2 cm border along one long edge.

  5. Roll up tightly from the other long edge, pinch the seam closed, tuck the ends under, and settle it seam-down in a greased 900 g loaf tin. Cover and rise 45 minutes.

  6. Bake at 180°C / 350°F for 35 to 40 minutes until deep gold and hollow-sounding underneath. Tent with foil after 25 minutes if it's browning fast. Cool fully before slicing.

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💡 Baker's tips

  • Leave that clean border. Filling that reaches the edge squeezes out during the roll and burns onto the tin.
  • Cool it completely, however tempting it smells. Slicing warm bread with a sugar swirl drags the spiral apart.

🔀 Make it your own

  • Swap raisins for chopped dried apricots or leave the fruit out entirely for a plain cinnamon swirl.
  • Brush the baked loaf with butter and roll the top in cinnamon sugar for a doughnut-style finish.

📦 Storing & freezing

Wrapped at room temperature for 3 days. It makes exceptional French toast on day three. Freeze sliced for 3 months.

❓ Frequently asked

How many grams is a cup of bread flour?

About 130 g per US cup, so the 3½ cups here is roughly 455 g. Bread flour has more protein, which is what gives the loaf its chew.

Why is there a gap under my swirl?

Either the dough was rolled loosely, or the filling was dry sugar with no fat to bind it. Adding butter to the swirl and rolling tightly solves it.

Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.

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