Pin It I started baking this bread on Sunday mornings when I needed something warm and comforting without leaving the house. The smell alone—cinnamon unfurling through every room—makes it worth the wait. My neighbor once knocked just to ask what I was making. Now I bake two loaves and keep one for gifting. It's become my quiet weekend ritual.
I made this for a family brunch once and watched my nephew peel apart the swirl layers instead of eating it normally. He said it tasted like cinnamon roll bread, which is exactly right. My sister toasted thick slices and spread cream cheese on them. We went through the whole loaf before lunch ended.
Ingredients
- Bread flour: Gives the loaf structure and chew. All-purpose works in a pinch, but bread flour makes it bakery-tender.
- Active dry yeast: Must be bloomed in warm milk, not hot. If it doesn't foam after five minutes, start over with fresh yeast.
- Whole milk: Adds richness and keeps the crumb soft for days. I warm mine in the microwave for 20 seconds.
- Unsalted butter: Softened butter blends into the dough without clumping. I leave mine on the counter while the milk warms.
- Raisins: I use regular dark raisins, but golden raisins stay softer and sweeter if you prefer.
- Light brown sugar: The molasses flavor deepens the cinnamon filling. Don't swap for white sugar here.
- Ground cinnamon: Fresh cinnamon makes a noticeable difference. If yours has been sitting for years, replace it.
Instructions
- Bloom the yeast:
- Pour warm milk over yeast and let it sit until it looks foamy and alive. If nothing happens, your milk was too hot or the yeast is dead.
- Mix the dough:
- Add sugar, egg, and butter to the yeast mixture and stir until smooth. Then add flour and salt and knead until the dough pulls away from the bowl and feels silky.
- Knead in raisins:
- Add raisins after the dough is fully developed so they don't break apart. Knead just until evenly distributed.
- First rise:
- Cover the bowl with a damp towel and set it somewhere warm. I put mine on top of the fridge. It should double in size and feel airy when poked.
- Prepare the filling:
- Mix brown sugar and cinnamon in a small bowl. Set aside the softened butter for spreading.
- Roll out the dough:
- Punch down the risen dough and roll it into a rectangle on a floured surface. Aim for even thickness so the swirl stays consistent.
- Add the swirl:
- Spread softened butter across the dough, then sprinkle cinnamon sugar evenly on top. Leave a small border so the filling doesn't spill out when you roll.
- Roll and seal:
- Roll tightly from the short end, pinch the seam closed, and tuck the ends under. A tight roll creates a bold swirl pattern.
- Second rise:
- Place the log seam-side down in a greased loaf pan, cover, and let it rise until puffy. It should crest just above the pan rim.
- Bake:
- Bake at 350°F until the top is deeply golden and the loaf sounds hollow when tapped. If it browns too fast, tent it with foil halfway through.
- Finish and cool:
- Brush with melted butter while still hot for a soft, glossy crust. Let it cool in the pan for ten minutes, then transfer to a rack.
Pin It The first time I pulled this bread from the oven, I sliced into it too early and the whole swirl collapsed into a sticky mess. I learned patience that day. Now I wait, and the payoff is worth it—a clean slice with a perfect cinnamon spiral that looks like it came from a bakery window.
How to Store and Freeze
I wrap the cooled loaf tightly in plastic wrap and keep it on the counter for up to three days. It stays soft without refrigeration. For longer storage, I slice the whole loaf, wrap individual slices in parchment, and freeze them in a zip-top bag. Pop a frozen slice straight into the toaster for an instant breakfast.
Ways to Serve It
This bread is perfect toasted with salted butter, but it also makes incredible French toast. I dip thick slices in egg and cinnamon, fry them in butter, and serve with maple syrup. My favorite way is still plain and warm, torn apart with my hands while it's barely cool enough to touch.
Variations and Add-Ins
You can swap raisins for dried cranberries, chopped pecans, or even chocolate chips if you want something different. I've added a handful of chopped walnuts to the cinnamon sugar before and it gave the loaf a subtle crunch. For a sweeter finish, whisk together powdered sugar and a splash of milk, then drizzle it over the cooled loaf.
- Try golden raisins for a milder, honey-like sweetness.
- Add a teaspoon of vanilla extract to the dough for extra warmth.
- Brush the unbaked loaf with egg wash for a shinier, darker crust.
Pin It This bread has become the thing I bake when I want the house to feel like home. It's simple, forgiving, and always worth the wait.