Cinnamon-Raisin Swirl Bread
This soft cinnamon-raisin bread is filled with plump raisins and a generous ribbon of cinnamon and brown sugar. It makes delicious toast, French toast, or a sweet afternoon snack.
Ingredients
Method
- Cover the raisins with hot water and soak for 10 minutes. Drain and pat completely dry.
- Combine the warm milk, yeast, and 1 tablespoon sugar. Rest for 5–10 minutes.
- Stir in the remaining sugar, melted butter, eggs, and salt.
- Gradually add 6½ cups flour to form a soft dough.
- Knead for 8–10 minutes, adding only enough remaining flour to prevent excessive sticking.
- Knead the drained raisins into the dough.
- Place in a greased bowl, cover, and rise until doubled, approximately 60–75 minutes.
- Grease two 9-by-5-inch loaf pans.
- Divide the dough evenly in half. Roll each portion into a rectangle approximately 9 by 14 inches.
- Spread each rectangle with half the softened butter.
- Combine the brown sugar and cinnamon, then sprinkle evenly over both rectangles.
- Roll each tightly from a short end, pinch the seams closed, and place seam-side down in the pans.
- Cover and rise for 35–50 minutes.
- Preheat the oven to 350°F.
- Beat the egg with 1 tablespoon water and brush over the loaves.
- Bake for 35–40 minutes, tenting with foil if needed.
- Remove from the pans and cool completely.
Notes
Dry the soaked raisins thoroughly so excess water does not make the dough sticky.
Roll the dough tightly and pinch the seam closed to help prevent gaps around the swirl.
Store for up to 4 days or freeze for up to 3 months.
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