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.
Everything you need
- 3½ cups (455 g) bread flour
- 1 cup (240 g) warm milk
- ¼ cup (57 g) unsalted butter, softened, for the dough
- ¼ cup (50 g) granulated sugar
- 1 large egg
- 2¼ tsp instant yeast
- 1½ tsp fine salt
- ¾ cup (124 g) raisins
- ½ cup (110 g) light brown sugar, for the swirl
- 1 tbsp ground cinnamon
- 2 tbsp (28 g) unsalted butter, softened, for the swirl
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
0 of 6 done-
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.
For this step
- ¾ cup (124 g) raisins
-
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.
For this step
- 3½ cups (455 g) bread flour
- 1 cup (240 g) warm milk
- ¼ cup (57 g) unsalted butter
- ¼ cup (50 g) granulated sugar
- 2¼ tsp instant yeast
- 1½ tsp fine salt
- ½ cup (110 g) light brown sugar
- 2 tbsp (28 g) unsalted butter
-
Work in the raisins at the end, cover, and leave to rise for about an hour until doubled.
For this step
- ¾ cup (124 g) raisins
-
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.
For this step
- ¼ cup (57 g) unsalted butter
- ¼ cup (50 g) granulated sugar
- ½ cup (110 g) light brown sugar
- 1 tbsp ground cinnamon
- 2 tbsp (28 g) unsalted butter
-
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.
-
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.
Tap a step to check it off. Your place is saved on this device.
Worth knowing
- 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.
Cooking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
More to cook
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.