Cinnamon Raisin Swirl Bread Recipe

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Most Helpful Positive Review

May 12, 2005

I made this once to give it a try. LOVED it! Only changes I made when making it again was to put a dash of cinnamon in the dough, added powdered milk and skipped adding the milk (to keep the dough more elastic instead of sticky) and soaked the raisins in water for about an hour before starting the recipe for the bread machine. My whole family loved this recipe so much I made 15 loaves for a bake sale and sold out in less than an hour because I offered samples. Thank you Joey for this awesome recipe!

—Can_It_Rachael

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Most Helpful Critical Review

Sep 05, 2012

Disappointing recipe. The dough looked perfect, until I shaped the loaves. Did not raise very well and the taste was not to my liking. The texture was course and not appealing.

—patsy

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105 Ratings

Jan 04, 2009

I made this using my Kitchen Aid mixer from start to finish. I did double the filling. I might triple it next time, for a deeper swirl. The dough came together beautifully (I've been having such issues with that lately) and rose like a champ. It's baking now, but I'll update after we've cut into it at tomorrow's breakfast. EDITED: Excellent bread. I liked that it wasn't overly sweet. The raisins add a nice touch. I couldn't wait for it to cool fully, I ate a piece warm with butter. Heavenly. Cut well even warm, didn't fall apart like most cinnamon breads do. Perfection. TIP: You might want to oil the pan down and make sure both sides of the loaf are oiled. It's a stickier bread, which means when it rises, you'll have a heck of a time getting it off the saran wrap if you don't. EDITED AGAIN: The vanilla glaze from this site is wonderful drizzled over warm slices of this bread. Just like a cinnamon roll!

—Sarah Jo

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Nov 14, 2004

Maybe it's because I'm pregnant, but this bread was sooo good! I had to add some more flour, about 1/4 cup, as it was too wet and sticky in the bread machine. I also added a teaspoon of cinnamon to the dough and plumped up the raisins in boiling water before adding to the bread machine. After rolling out, I doubled the brown sugar and cinnamon for the filling. Baked exactly 30 minutes...perfect!

—AMISON

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Aug 07, 2008

I make this bread all the time, it is that good. I've been experimenting a little with it. The last time, I added about 3/4 cup of raisins and 1/4 cup chopped granny smith apples. Next time I think I'll add more apples! It came out great. I also use 2.5 cups bread flour and 1.5 cups wheat flour and that seems to give it the perfect balance between a wheat bread and a white bread.

—Erin

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Jan 06, 2010

So, I kept the basic bread part the same, but I added orange extract (1 TBLS) and some chopped apricots (about 1 CUP) to the dough as mixing. You never need to add more flour than a recipe calls for, when it stops sticking and starts slapping the side of the bowl, it is ready to rise btw. For the swirl, I used 1 egg(egg holds your sugars without splitting your bread) and 1 tea. orange extract and brushed that over the bread. Then, I sprinked my brown sugar (1/2 cup), cinnamon (1.5 TBLS), clove (1/4 tea), and nutmeg(1/4 tea) over the bread and let it rise again. Baked it for about 35 mins (but the best way to tell is with a thermometer reading at least 190 degrees). This way the best bread I've made (and I make some pretty decent bread), and I probably ate most of 1 loaf all by myself! Enjoy!

—Amy B.

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Oct 16, 2006

OMG -- this was SO GOOD! I made a few changes per other reviewers. First, I soaked the raisins in hot water to make them softer. I also added 1 tsp cinnamon to the dough ingredients, and I doubled the filling ingredients. Lastly, I topped both loaves with a thick sugar glaze. The loaves were soft & moist with a chewy texture. My husband ate an entire loaf in one evening and said "You can't buy bread this good anywhere." Amazing!!!

—ACPHIFER

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Apr 15, 2006

This recipe makes a very good cinnamon raisin bread. I had to add a little more flour, as the dough was very sticky. The loaves didn't rise as high as I had expected; may consider using a single 11"x5" loaf pan in the future. An additional 1/2 cup of raisins was added to the brown sugar and cinnamon prior to rolling. Some extra brown sugar was also added. Will definitely make this again.

—EBONY3

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Nutrition

Calories
158 kcal
8%

Carbohydrates
28.1 g
9%

Cholesterol
5 mg
2%

Fat
3.5 g
5%

Fiber
1 g
4%

Protein
3.6 g
7%

Sodium
131 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cinnamon Raisin Swirl Bread

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
** Calories: 158
** Calories from Fat: 32

% Daily Value *
** Total Fat 3.5g 5 %
** Saturated Fat 1.5g 8 %
** Cholesterol 5mg 2 %
** Sodium 131mg 5 %
** Potassium 67mg 2 %
** Total Carbohydrates 28.1g 9 %
** Dietary Fiber 1g 4 %
** Protein 3.6g 7 %
** Sugars 3.3g
** Vitamin A 1 %
** Vitamin C < 1 %
** Calcium 1 %
** Iron 14 %
** Thiamin 23 %
** Niacin 23 %
** Vitamin B6 2 %
** Magnesium 3 %
** Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.