Categories
bread

cinnamon raisin swirl bread

cinnamon raisin swirl bread 2

i used to be very intimidated by foods with swirls in them. not intimidated by the food itself, but by making them. i just couldn’t fathom how someone could shove a swirl of cinnamon and sugar and raisins into a loaf of bread. then i saw a recipe for it and felt like an idiot.

mixer and swirl bread

the dough itself is rolled out with a pin into a rectangle, sprinkled with cinnamon and sugar, and then jelly-rolled from the short end. the loaves come out soft and fluffy. i put a pan of water in the bottom of the oven during the baking so the bread doesn’t dry out.

cinnamon raisin dough

i’ve been eating a few pieces toasted with a pad of butter with pretty much every meal this week. if you don’t think you can eat two loaves, give one to someone you want to be your best friend because this bread is awesome.

cinnamon raisin swirl bread 1

cinnamon raisin swirl bread 3

cinnamon raisin swirl bread
makes two loaves, but it’s easy enough to halve this one.

1 package dry instant yeast
2 1/4 cups warm water
3 Tbsp and 1/4 cup sugar, separated
1 Tbsp salt
4 Tbsp butter
6-7 cups flour
1 cup raisins
1 Tbsp cinnamon

1. dissolve the yeast in 1/2 cup of water and 1 Tbsp of sugar. let stand for five minutes.

2. stir in the remaining 1 3/4 cups warm water, 2 Tbsp sugar, salt, 2 Tbsp melted butter, 3 1/2 cups of the flour and all of the raisins. beat until smooth (either by hand or stand mixer), adding the remaining 3 or so cups of flour until the dough is easy to handle (not too sticky but still moist).

3. turn the dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. place the dough in a greased bowl, roll it around so all the dough is coated, cover with a towel and let it rise in a warm place until doubled (about an hour).

4. mix together 1/4 cup sugar and 1 Tbsp cinnamon in a small bowl.

5. punch down the dough, divide in half, and roll them out on a floured surface so they are both about 18 x 9 inches. you may need to roll, let the dough rest, and roll again so you get the right size.

6. sprinkle each rolled out loaf with 1 Tbsp of water and half of the sugar and cinnamon mixture.

7. roll the dough from the short end and pinch the seams shut. you should have a 9 inch long rolled up piece of dough. place into a greased loaf pans. brush the tops of the loaves with 2 Tbsp melted butter and let them rise for 1 hour.

8. bake at 425 F for 30 minutes. the loaves should have a dark golden brown top. remove and place on a wire rack to cool. you can freeze the loaves, although i don’t know how long they’ll keep, since i usually finish both off within a week.

59 replies on “cinnamon raisin swirl bread”

Ok, those pictures are really tempting. I really want to give your recipe a try. I love making bread – it’s such a rewarding experience to see a mass of dough turn into something golden brown and yummy. What’s the thickness of the rolled out dough? I’m going to add this to my weekend to do list. Thanks!

How funny. I have been looking all over the place for a good cinnamon-raising swirl bread to make (that wasn’t over complicated.) This looks like a great one. We’re headed out of town for a few days, but I’d love to try this one when we return! Love your pictures too 🙂

@ShopLittleGifts – i’m not sure how thick it was when i rolled it out, but if you stick to making it a 9×18″ rectangle, you should be good. i suppose you could roll it out thinner so you end up with more and tighter swirls. remember too that the dough will rise and puff up in the loaf pan for about an hour before you bake it.

thank you for posting this! i’m going to make this bread today. i’m working my way up from making pretzels. this is the first time in my life i’ve made things with yeast. i used to think it was intimidating but now i LOVE it! beautiful pictures and a recipe i can follow easily! kudos!

I’ve got to say, this was far far far easier than I anticipated it would be. I made this yesterday and it was my first attempt at making any bread and it came out wonderfully. I kept one loaf and shared the other, now I’m wishing I hadn’t. It was fantastic and the recipe was definitely a keeper! It was great toasted with a little peanut butter and I can’t wait to use it for french toast later in the week! Thanks again!

[…] Cinnamon Raisin Swirl Bread: So yet again, I was going thru blogs that I like and I came across this. I often buy this type of bread in the grocery store (which has an ingredient list that’s a mile long and is full of names I can’t pronounce) for toast and the like in the morning. Plus if I was going to do it, I was really going to make a bread that I wanted to eat. Again, I decided on one that got awesome reviews from the blogger. I also wanted to try one from a blogger I trust (meaning that their food always looks amazing and I’ve tried something that they’ve posted before and liked it). […]

My 3 year old and I made this bread yesterday. I only had unsalted butter and was about 1/8 tsp short on salt. I also used 1/2 whole wheat flour and 1/2 white flour (just to make me feel better!) and it turned out great. I would add more cinnamon sugar next time to make it sweeter, but perhaps getting regular butter would help it a bit too. I love to bake but tend to make quick breads and cookies. This was a challenge, but turned out great. I did need more flour than the recipe to get it to a workable consistency.

I tried this recipe tonight, it turned out good. Everyone loved the flavor and the lightness of the crumb. Thank you for a good recipe.
However, my bread had HUGE air pockets in it, could it be I didn’t punch it down well enough? Any tips would be appreciated.

I would say 2 things…If the air pockets were in the actual swirl lines, you may not have rolled it up “tight” enough. If the pockets were in the texture of the bread itself, you are right, you may not have kneaded out enough of the air when you were shaping the loaves.

By the way, I made the recipe yesterday, and it was delicious. My family is not crazy about raisins, so I did everything the same, but cut up apples into small pieces instead. Turned out great!

Thanks for the tip Barb, I had actually tried making the bread again and it turned out better. I think I didn’t roll it tight enough the first time.

Great! I think I may have a marathon bread baking day and give this for Christmas gifts. I think it is very pretty, and can be wrapped attractively in saran and tied with a big bow. Glad you figured out the problem…it’s such a good recipe!

I made a batch of this yesterday and was amazed at how close it looks to your photos. Really easy and really good. It’s going to be my Christmas presents this year.

Pete, meet the other idiot. This recipe is pretty easy, now that I know that you don’t have to ‘stuff’ a roll of items into a loaf of bread. (I use sourdough starter instead of commercial yeast, btw.)
As far as eating two loaves of this bread within a couple days, I usually devour one loaf before it’s completely cooled.
This is some really good grub!

Thanks,
Rick

Oh, forgot to mention, I can’t eat raisins for some odd reason (allergy, I guess) so increased the sugar/cinnamon content somewhat.

Barb, never thought of that. Great idea using tiny apple bits.
I’ll do that next time.

Thanks,
Rick

OMG i have beeb looking for Recipes like these forever,seems like a couple of them look like from my German Heritage,will let you know how they turn out

Big mistake- I made one loaf forgetting to do the final rise. WOW was it bad. Anyway, baking the second one that had a proper rise at the end, hoping it’ll be alright.

Made this bread for hubby for the New Year and he LOVED it! I added little more cinnamon and sugar than called for because we’re cinnamon junkies around here 🙂

Your recipe is wonderful! This bread is a staple in our household. We recently spent the weekend in the NC Blue Ridge mountains with six other families and I made this bread. I left the two loaves on the counter and left the room for a few minutes. When I returned a few minutes later, one loaf was already eaten! It was hugely popular and I made two more loaves that were also gone quickly. I posted to Pinterest as well. Thanks for a great recipe!

After I originally commented I clicked the -Notify me when new comments are added- checkbox and now every time a remark is added I get four emails with the same comment. Is there any method you may remove me from that service? Thanks!

Fantastic article post on the site dude, I really like the look and also the feel of this kind of website. You write certainly well, you have got to be a knowledgable guy. Will most surely come back

What’s Happening i’m new to this, I stumbled upon this I’ve found It absolutely useful and it has aided me out loads. I hope to contribute & aid other users like its helped me. Great job.

Excellent beat ! I would like to apprentice while you amend your website, how can i subscribe for a blog website? The account aided me a acceptable deal. I had been a little bit acquainted of this your broadcast offered bright clear idea

{Yeast Cure|yeast cures|yeast infections cure|yeast infection cure|yeast infection cures|male yeast infection cure|thrush|natural yeast infection cures|natural yeast infection cure|vaginal yeast infection cure|cure for yeast infections|candidiasis sy…

[antibiotics for yeast infection]…

{yeast treatment|candida yeast treatment|yeast infection treatment at home|yeast infection treatment|yeast rash treatment|vaginal yeast treatment|male yeast infection treatment|yeast infection treatments|best yeast infection treatment|yeast infection…

[yeast infection treatment at home]…

Thanks for another informative blog. Where else could I get that kind of information written in such a perfect way? I’ve a project that I’m just now working on, and I have been on the look out for such info.

Hey there I am so glad I found your web site, I really found you by accident, while I was searching on Askjeeve for something else, Nonetheless I am here now and would just like to say thanks for a tremendous post and a all round enjoyable blog (I also love the theme/design), I don’t have time to read through it all at the minute but I have bookmarked it and also included your RSS feeds, so when I have time I will be back to read a lot more, Please do keep up the fantastic work.

Whenever Personally i think down I love to read blogs like your own, it makes things a bit more vibrant and some hope that not just about all in this world tend to be evil as well as terror, continue cheering us up, I understand for one, that I will follow you in every method I can, really nice sit you got going!

Hello there, I found your site by means of Google whilst looking for a comparable matter, your web site got here up, it seems to be great. I’ve bookmarked it in my google bookmarks.

I like what you guys are up also. Such smart work and reporting! Keep up the excellent works guys I¡¦ve incorporated you guys to my blogroll. I think it will improve the value of my site 🙂

This article is so easy to read, and that you are good ample in presenting in this posting, and I think other audience who furthermore feel by doing this. Thank you for this useful info, and can be useful with regard to others.

Howdy very nice blog!! Man .. Excellent .. Superb .. I’ll bookmark your web site and take the feeds additionally¡KI am glad to find numerous helpful info here in the publish, we want work out more strategies on this regard, thanks for sharing. . . . . .

This post is so readable, and you are good sufficient in presenting in this posting, and I think other followers who likewise feel using this method. Thank you just for this useful facts, and can be useful intended for others.

I¡¦m no longer positive the place you are getting your info, but great topic. I needs to spend some time studying much more or working out more. Thanks for excellent information I used to be looking for this info for my mission.

I think that a few other webpage operators ought to give consideration to this particular blog as a model. Completely clean and intuitive design, including exceptional website content! You’re very skilled operating in this important topic area 🙂

Comments are closed.