Cinnamon Raisin Swirl Bread recipe

There’s something truly magical about the scent of cinnamon and warm bread wafting through your home. It’s a fragrance that instantly evokes feelings of comfort, nostalgia, and pure deliciousness. For years, I’ve been on a quest to perfect the ultimate Cinnamon Raisin Swirl Bread, and after countless trials and tweaks, I can confidently say, I’ve cracked the code. This isn’t just any bread; this is the bread. The kind that disappears in a flash at family gatherings, the one my kids beg me to make every weekend, and the loaf that consistently earns rave reviews from friends and neighbors. The soft, pillowy texture, the generous swirls of cinnamon sugar, and the plump, juicy raisins scattered throughout – it’s a symphony of flavors and textures that’s simply irresistible. Honestly, the hardest part is waiting for it to cool down enough to slice! If you’re ready to fill your kitchen with that heartwarming aroma and bake a bread that will become a cherished family favorite, then look no further. This recipe is your ticket to cinnamon raisin swirl bread bliss.

Ingredients

To create the perfect Cinnamon Raisin Swirl Bread, you’ll need a selection of quality ingredients. Each component plays a crucial role in achieving the desired texture, flavor, and overall deliciousness. Let’s break down each ingredient and understand its importance:

• For the Dough:
  • 3 ½ cups (420g) Bread Flour: Bread flour is the star of the show when it comes to achieving that perfect chewy texture in your bread. Its higher protein content (gluten) compared to all-purpose flour is what gives the bread its structure and elasticity. Using bread flour ensures a loaf that is both soft and substantial, capable of holding its shape and supporting the delicious swirl filling. If you must substitute, all-purpose flour can be used, but the texture might be slightly less chewy and more tender. Opt for a good quality bread flour for the best results.
  • ¼ cup (50g) Granulated Sugar: Sugar is not just for sweetness; it also feeds the yeast, helping it to activate and produce the carbon dioxide that makes the bread rise. Granulated sugar is the standard choice for bread making. A touch of sweetness in the dough itself complements the cinnamon sugar swirl beautifully, creating a balanced flavor profile. You can use caster sugar as a substitute, which will dissolve even more readily into the dough.
  • 1 teaspoon Salt: Salt is a crucial ingredient in bread making, often underestimated. It controls the yeast activity, preventing it from rising too quickly, which can lead to a weak gluten structure and a less flavorful bread. Salt also enhances the flavor of the other ingredients and tightens the gluten strands, contributing to the dough’s elasticity and strength. Use fine sea salt or table salt for this recipe, ensuring it’s evenly distributed throughout the dough.
  • 1 packet (2 ¼ teaspoons) Active Dry Yeast or Instant Yeast: Yeast is the leavening agent that makes the bread rise and gives it its light and airy texture. You can use either active dry yeast or instant yeast. If using active dry yeast, it needs to be proofed in warm liquid before being added to the dry ingredients. Instant yeast, on the other hand, can be added directly to the dry ingredients. Make sure your yeast is fresh and not expired to ensure proper rising. If you are unsure about your yeast’s freshness, proof it in warm water with a pinch of sugar to see if it foams up.
  • 1 cup (240ml) Warm Milk (105-115°F / 40-46°C): Warm milk is the liquid base for our dough. The warmth is crucial for activating the yeast. Milk adds richness and a softer texture to the bread compared to using water alone. Make sure the milk is warm but not hot, as excessively hot liquid can kill the yeast. Whole milk will give the richest flavor, but 2% or even skim milk can be used as substitutes. Non-dairy milk like almond milk or oat milk can also be used, but may slightly alter the texture and flavor.
  • ¼ cup (60g) Unsalted Butter, melted: Butter adds flavor, richness, and tenderness to the bread. Unsalted butter is preferred in baking so you can control the salt content. Melted butter incorporates smoothly into the dough and contributes to a softer crumb. You can substitute with vegetable oil or another neutral oil if needed, but butter provides a superior flavor.
  • 1 Large Egg: An egg adds richness, color, and structure to the dough. The egg yolks contribute to a tender crumb, while the egg whites provide protein that strengthens the dough. Use a large egg at room temperature for best incorporation.
• For the Cinnamon Swirl Filling:
  • ½ cup (100g) Granulated Sugar: This sugar, combined with cinnamon, creates the sweet and flavorful swirl that is characteristic of this bread. Granulated sugar provides the right texture for the filling, creating those delightful sugary pockets within the bread.
  • 2 tablespoons Ground Cinnamon: Cinnamon is the star spice in this bread, providing its signature warm and aromatic flavor. Use good quality ground cinnamon for the best taste. Fresh cinnamon will have a more potent and vibrant flavor. For a richer, deeper cinnamon flavor, you can use Ceylon cinnamon.
  • ¼ cup (60g) Unsalted Butter, melted: Melted butter helps bind the cinnamon sugar mixture and create a luscious, gooey swirl within the bread. It also adds moisture and richness to the filling, ensuring it’s not dry or crumbly.
• For the Raisins:
  • 1 cup (150g) Raisins: Raisins add a chewy texture and a burst of sweetness to the bread. They complement the cinnamon beautifully and provide a delightful contrast to the soft bread. You can use regular raisins or golden raisins. For extra plump and juicy raisins, consider soaking them in warm water or rum for about 30 minutes before adding them to the filling. Make sure to drain them well before use.
• Optional Glaze (Highly Recommended):
  • ½ cup (60g) Powdered Sugar: Powdered sugar forms the base of a simple and delicious glaze that adds a touch of sweetness and visual appeal to the finished bread. It dissolves smoothly into liquids, creating a silky glaze.
  • 2-3 tablespoons Milk or Cream: Milk or cream is used to thin out the powdered sugar to create a pourable glaze. Cream will result in a richer glaze, while milk will create a lighter glaze. Start with 2 tablespoons and add more gradually until you reach your desired consistency.
  • ½ teaspoon Vanilla Extract (Optional): Vanilla extract enhances the flavor of the glaze and adds a touch of warmth. It complements the cinnamon and raisin flavors beautifully. You can omit it if you prefer a simpler glaze.

Instructions

Baking Cinnamon Raisin Swirl Bread is a rewarding process, and following these detailed instructions will guide you to bread-baking success. Each step is carefully outlined to ensure even novice bakers can achieve a beautiful and delicious loaf.

Step 1: Prepare the Dough

1. Proof the Yeast (if using Active Dry Yeast): In a small bowl, combine the warm milk (105-115°F / 40-46°C) with 1 tablespoon of the granulated sugar. Sprinkle the active dry yeast over the top and let it stand for 5-10 minutes, or until foamy. This step is crucial for active dry yeast to ensure it’s alive and active. If using instant yeast, you can skip this step and add it directly to the dry ingredients.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the bread flour, remaining granulated sugar, and salt. Whisking ensures the ingredients are evenly distributed, especially the salt, which is important for yeast activity.
3. Add Wet Ingredients: If you proofed the yeast, pour the yeast mixture into the dry ingredients. If using instant yeast, add it now to the dry ingredients. Add the melted butter and egg to the bowl.
4. Mix and Knead: Using a stand mixer fitted with a dough hook, mix on low speed until the dough comes together. Increase the speed to medium-low and knead for 8-10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes until it reaches the same smooth and elastic consistency. The dough should be slightly tacky but not sticky. If it’s too sticky, add a tablespoon of flour at a time until it’s manageable.
5. First Rise (Bulk Fermentation): Place the dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size. This first rise, also known as bulk fermentation, is crucial for developing flavor and texture in the bread. A warm place (around 75-80°F / 24-27°C) is ideal for yeast activity. You can place the bowl in a slightly warmed oven (turned off) or a warm spot in your kitchen.

Step 2: Prepare the Cinnamon Swirl Filling and Assemble the Bread

1. Prepare the Filling: In a small bowl, combine the granulated sugar and ground cinnamon for the filling. Set aside. Melt the butter for the filling and keep it warm.
2. Punch Down the Dough: Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface.
3. Roll Out the Dough: Using a rolling pin, roll the dough into a large rectangle, approximately 12×18 inches. Aim for an even thickness to ensure even baking and swirling.
4. Add Filling and Raisins: Brush the melted butter for the filling evenly over the surface of the dough, leaving a small border along one long edge for sealing. Sprinkle the cinnamon sugar mixture evenly over the buttered dough. Scatter the raisins evenly over the cinnamon sugar mixture, pressing them lightly into the dough so they don’t fall out during rolling.
5. Roll and Shape: Starting from the long edge opposite the border, tightly roll up the dough into a log. Pinch the seam to seal. Gently roll the log back and forth to even it out and create a uniform thickness.
6. Prepare Loaf Pan: Grease a 9×5 inch loaf pan with butter or cooking spray. You can also line it with parchment paper, leaving an overhang for easy removal after baking.
7. Place Dough in Pan: Carefully transfer the dough log to the prepared loaf pan, seam-side down. Gently tuck in the ends if needed to fit snugly in the pan.

Step 3: Second Rise (Proofing)

1. Second Rise: Cover the loaf pan loosely with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for another 45-60 minutes, or until it has almost doubled in size and is puffy. This second rise, also known as proofing, is important for the final texture of the bread. It allows the dough to become light and airy before baking.

Step 4: Bake the Cinnamon Raisin Swirl Bread

1. Preheat Oven: Preheat your oven to 350°F (175°C). Make sure your oven is properly preheated for accurate baking temperature.
2. Bake: Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent it loosely with aluminum foil during the last 10-15 minutes of baking to prevent over-browning.
3. Cool in Pan: Once baked, remove the bread from the oven and let it cool in the loaf pan for 10-15 minutes. This allows the bread to set slightly and makes it easier to remove from the pan without breaking.
4. Cool Completely on Wire Rack: Carefully invert the bread onto a wire rack to cool completely before slicing and glazing. Cooling completely is crucial before slicing, as slicing warm bread can result in a gummy texture. Allowing it to cool fully lets the internal structure set.

Step 5: Prepare and Apply the Glaze (Optional)

1. Make the Glaze: While the bread is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla extract (if using) until smooth. Add more milk or cream, a teaspoon at a time, until you reach your desired glaze consistency. It should be pourable but not too runny.
2. Glaze the Bread: Once the bread is completely cool, drizzle the glaze evenly over the top. You can let the glaze drip down the sides for a more rustic look, or use a spatula to spread it evenly.
3. Slice and Serve: Slice the Cinnamon Raisin Swirl Bread and serve. Enjoy the warm, comforting flavors and the beautiful swirls of cinnamon and raisins!

Nutrition Facts

(Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.)

• Servings: Approximately 12-14 slices
• Calories per serving (estimate): 250-300 calories

Approximate Nutritional Breakdown per Serving (Estimate):

• Calories: 275
• Total Fat: 8g
  • Saturated Fat: 4.5g
• Cholesterol: 40mg
• Sodium: 180mg
• Total Carbohydrate: 45g
  • Dietary Fiber: 1.5g
  • Sugars: 15g
• Protein: 5g

Disclaimer: These values are estimates and for informational purposes only. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time

This recipe requires some time commitment, mainly due to the dough rising and cooling process. However, the active preparation time is relatively short, and the delicious results are well worth the effort.

• Prep Time: 30 minutes (includes ingredient measuring and dough mixing)
• Rise Time (First Rise): 1-1.5 hours
• Rise Time (Second Rise): 45-60 minutes
• Bake Time: 30-35 minutes
• Cooling Time: 1-2 hours (ideally, cool completely before slicing)
• Total Time: Approximately 3.5-5 hours (including cooling)

Active Time: Approximately 1 hour (mixing, kneading, shaping, glazing)
Passive Time: Approximately 2.5-4 hours (rising and cooling)

How to Serve Cinnamon Raisin Swirl Bread

Cinnamon Raisin Swirl Bread is incredibly versatile and can be enjoyed in countless ways. Here are some delicious serving suggestions:

• Breakfast or Brunch Staple:
  • Simply Sliced: Enjoy a warm slice straight from the loaf, perhaps lightly toasted.
  • With Butter: Spread with softened butter for a classic and comforting experience.
  • Toasted with Jam or Preserves: Toast slices and top with your favorite jam, jelly, or fruit preserves. Strawberry, raspberry, or apple butter are particularly delightful.
  • French Toast: Transform slices into decadent Cinnamon Raisin Swirl Bread French Toast for a special breakfast treat.
  • Alongside Eggs and Bacon: Serve as a sweet side to savory breakfast dishes like scrambled eggs, bacon, or sausage.
• Snack or Afternoon Treat:
  • With Coffee or Tea: Pair a slice with a cup of hot coffee, tea, or a latte for a cozy afternoon snack.
  • With Milk: Enjoy with a glass of cold milk for a comforting and nostalgic treat.
  • Toasted with Cream Cheese: Toast slices and spread with cream cheese for a richer and tangier flavor combination.
  • With Yogurt and Fruit: Crumble slices over yogurt and top with fresh fruit for a lighter and more balanced snack.
• Dessert Option:
  • Warm with Ice Cream: Serve warm slices with a scoop of vanilla ice cream or cinnamon ice cream for a simple yet satisfying dessert.
  • Bread Pudding: Use slightly stale Cinnamon Raisin Swirl Bread to make a rich and flavorful bread pudding.
  • Grilled with Caramel Sauce: Grill slices lightly and drizzle with warm caramel sauce for an extra indulgent dessert.
• Special Occasions:
  • Holiday Brunch: Perfect for holiday brunches like Christmas morning or Easter.
  • Potlucks and Gatherings: Bring a loaf to potlucks or gatherings – it’s always a crowd-pleaser.
  • Gift Giving: A homemade loaf of Cinnamon Raisin Swirl Bread makes a thoughtful and appreciated gift for friends, neighbors, or teachers.

Additional Tips for Baking Success

To ensure your Cinnamon Raisin Swirl Bread turns out perfectly every time, keep these helpful tips in mind:

1. Use Fresh Yeast: Always check the expiration date of your yeast and ensure it is fresh. Expired yeast may not activate properly, resulting in a dough that doesn’t rise. If you are unsure about your yeast, proof it as described in the instructions to verify its activity.
2. Don’t Overheat the Milk: When warming the milk, use a thermometer to ensure it is within the recommended temperature range of 105-115°F (40-46°C). Milk that is too hot can kill the yeast, preventing the dough from rising. If you don’t have a thermometer, the milk should feel comfortably warm to the touch, like bathwater.
3. Knead Dough Properly: Kneading is essential for developing the gluten in the dough, which gives the bread its structure and chewiness. Knead the dough for the recommended time until it is smooth, elastic, and passes the windowpane test (a small piece of dough can be stretched thin enough to see light through it without tearing).
4. Proof in a Warm Place: Yeast thrives in warm environments. Find a warm spot in your kitchen for the dough to rise, such as a slightly warmed oven (turned off), a sunny spot, or near a warm stove. Consistent warmth promotes even and efficient rising.
5. Cool Completely Before Slicing: Resist the temptation to slice into the bread while it’s still warm. Allowing the bread to cool completely on a wire rack is crucial for setting the internal structure and preventing a gummy texture. Cooling also makes it easier to slice cleanly.

FAQ – Frequently Asked Questions

Here are answers to some common questions you might have about making Cinnamon Raisin Swirl Bread:

Q1: Can I use all-purpose flour instead of bread flour?

A: Yes, you can use all-purpose flour if you don’t have bread flour. However, bread flour is recommended for the best texture. Bread flour has a higher protein content, which results in a chewier and more structured bread. All-purpose flour will yield a slightly softer and more tender loaf. If using all-purpose flour, you may want to reduce the liquid slightly, as it absorbs less liquid than bread flour.

Q2: Can I use instant yeast instead of active dry yeast?

A: Yes, you can substitute instant yeast for active dry yeast. The conversion is generally 1:1. Instant yeast, also known as rapid-rise yeast, doesn’t require proofing in liquid before being added to the dry ingredients. You can add it directly to the flour mixture. The rise times should be similar for both types of yeast.

Q3: Can I add nuts to the filling?

A: Absolutely! Adding nuts to the filling can add a delightful crunch and nutty flavor. Chopped walnuts or pecans are excellent additions to Cinnamon Raisin Swirl Bread. Toast the nuts lightly before adding them to the filling to enhance their flavor. Simply sprinkle them along with the cinnamon sugar and raisins before rolling up the dough.

Q4: How do I store Cinnamon Raisin Swirl Bread?

A: To store Cinnamon Raisin Swirl Bread and keep it fresh, wrap it tightly in plastic wrap or place it in an airtight container at room temperature. It will stay fresh for 2-3 days. For longer storage, you can freeze the loaf. Slice the bread before freezing for easier thawing and serving. Wrap slices tightly in plastic wrap and then place them in a freezer-safe bag or container. Frozen bread can last for up to 2-3 months. Thaw at room temperature or in the microwave.

Q5: My bread is dense and didn’t rise properly. What could have gone wrong?

A: There are several reasons why your bread might be dense and didn’t rise properly:
* Yeast Issues: Expired yeast or yeast that was killed by overheated liquid is a common culprit. Ensure your yeast is fresh and proof active dry yeast to check its activity. Use warm milk at the correct temperature (105-115°F / 40-46°C).
* Incorrect Measurements: Inaccurate measurements of ingredients, especially flour and yeast, can affect the dough’s rise. Use measuring cups and spoons correctly, and consider using a kitchen scale for more precise measurements, especially for flour.
* Insufficient Kneading: Kneading develops gluten, which is essential for structure and rise. Knead the dough for the recommended time until it is smooth and elastic.
* Cold Proofing Environment: Yeast needs warmth to activate and produce gas for rising. Ensure the dough is proofing in a warm place, ideally around 75-80°F (24-27°C).
* Over-Proofing: While less common, over-proofing can also lead to a collapsed and dense loaf. Don’t let the dough rise excessively beyond doubling in size during either rise.

By following these tips and instructions, you’ll be well on your way to baking beautiful and delicious Cinnamon Raisin Swirl Bread that will fill your home with warmth and irresistible aroma. Happy baking!

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