Name: Cinnamon Raisin Bread
Prep time: 20 min
Cook time: PT-487552H2M32S
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 packet (2 1/4 tsp) active dry yeast; 1/4 cup warm water (110°F/45°C); 1 cup warm milk; 1/4 cup granulated sugar; 1 tsp salt; 1/4 cup unsalted butter, softened; 2 large eggs; 3 1/2–4 cups all-purpose flour; 2 tbsp unsalted butter, melted (for filling); 1/2 cup brown sugar; 1 tbsp ground cinnamon; 3/4 cup raisins

Why You’ll Love This Recipe

This homemade bread is both comforting and versatile. The cinnamon-sugar swirl creates a delightful sweetness, while the raisins add bursts of chewy texture. It’s a family favorite that tastes amazing plain, toasted with butter, or even turned into French toast. Plus, the dough is easy to work with, making it a great recipe for both beginner and experienced bakers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Active dry yeast
Warm milk
Granulated sugar
Salt
Unsalted butter, softened
Eggs
Ground cinnamon
Raisins
Brown sugar
Water (for proofing yeast)

Directions

In a small bowl, combine warm water, yeast, and a pinch of sugar. Let sit for 5–10 minutes until foamy.
In a large mixing bowl, combine warm milk, sugar, salt, butter, eggs, and the yeast mixture. Stir in flour gradually until a dough forms.
Knead dough on a floured surface for about 8–10 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours or until doubled in size.
Punch down dough and roll it out into a rectangle.
Brush with melted butter and sprinkle with brown sugar and cinnamon. Scatter raisins evenly over the top.
Roll dough up tightly from the short end, pinching the seam to seal.
Place in a greased loaf pan, cover, and let rise again for 30–45 minutes.
Preheat oven to 350°F (175°C).
Bake for 35–40 minutes, or until the bread is golden brown and sounds hollow when tapped.
Cool before slicing to reveal the swirl.

Servings and timing

Makes 1 standard loaf (about 12 slices).
Prep Time: 20 minutes
Rise Time: 1.5–2 hours
Cook Time: 35–40 minutes
Total Time: About 2 hours 30 minutes

Variations

Nutty Addition: Add chopped walnuts or pecans with the raisins.
Extra Sweet: Use a glaze or drizzle icing over the cooled loaf.
Whole Wheat Version: Replace half the flour with whole wheat flour.
No Raisins: Skip the raisins for plain cinnamon swirl bread.
Cranberry Twist: Use dried cranberries instead of raisins.

Storage/Reheating

Store cooled bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days.
For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.
Reheat slices in the toaster or microwave until warm.

FAQs

Do I need to soak the raisins first?

Soaking in warm water for 10 minutes makes them plumper and softer.

Can I make this with instant yeast?

Yes, just mix it directly with the dry ingredients and skip proofing.

Can I make two smaller loaves?

Yes, divide the dough in half and reduce baking time slightly.

How do I get a perfect swirl?

Roll the dough tightly and pinch the seam well to keep it from opening.

Can I use bread flour instead of all-purpose?

Yes, bread flour will give a slightly chewier texture.

Why is my bread dense?

It may not have risen long enough or the yeast could be old.

Can I make this in a bread machine?

Yes, use the dough setting and shape it before the final rise and bake.

Should I egg wash the top?

An egg wash gives a shiny golden crust, but it’s optional.

How do I keep raisins from sinking?

Toss them lightly in flour before adding to the dough.

Can I double the recipe?

Yes, just use two loaf pans and bake them side by side.

Conclusion

Cinnamon Raisin Bread is a timeless homemade treat that fills your kitchen with irresistible aroma and your plate with soft, sweet slices. Whether toasted with a pat of butter or eaten fresh from the loaf, it’s the perfect balance of comfort and flavor you’ll want to bake again and again