Cinnamon Swirl Raisin Bread
There's no butter here, just delicious swirls of brown sugar and cinnamon. Have all your ingredients at room temperature and ALWAYS AERATE YOUR FLOUR BEFORE MEASURING. - Jenny Jones
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour, 30 minutes
Makes: 1 loaf
Ingredients:
- 2 cups all purpose flour
- 1 packet (2 tsp/7 gm) instant yeast
- 1/4 cup sugar
- 1/2 teaspoon salt
- 3/4 cup milk (reduced fat or whole milk) heated to 120-130° F
- 3 Tablespoons vegetable oil (I use avocado oil)
- 1 egg
- 1 cup raisins (I mix yellow and red raisins)
- about 1/3 cup additional flour
- milk for brushing
- 1/3 cup brown sugar
- 4 teaspoons cinnamon
Instructions:
- Combine flour, yeast, sugar & salt in a mixing bowl.
- Add warm milk followed by oil and egg.
- Beat with electric mixer on medium-high for 2 minutes.
- Stir in raisins and enough flour to form a mass (about 1/3 cup).
- Transfer to a floured surface and knead for 2 minutes, about 80 turns.
- Cover dough and let it rest for 10 minutes.
- Meantime combine brown sugar and cinnamon in a bowl and grease an 8 1/2 x 4 1/2-inch loaf pan.
- Roll dough into 12 x 8-inch rectangle.
- Brush liberally with milk. Top with the brown sugar mix, leaving 1/2-inch on long sides and 1-inch at far end.
- Roll tightly, starting at narrow end. Pinch both ends well to keep filling from escaping, and tuck under.
- Place seam side down in loaf pan, cover with a towel and let rise in a warm spot until it's one inch above the rim of the pan - about 40 minutes.
- Bake in preheated oven at 350° F for 30-35 minutes. After 15 minutes, place a foil tent on top of loaf to prevent over-browning. Loaf is done when interior measures 195-200° F.
- Remove immediately from pan and cool loaf on a rack, on its side.
No electric mixer? You can combine by hand but knead longer, about 5 minutes.
Gaps inside your bread? See my blog post for more. Click here.
Just wanted to thank you ! I’ve tried several bread recipes, but I must say yours is by far the best and made simple to follow. I made two of your cinnamon swirl raisin bread today, YUMMY 😋
The taste is great, but I had a large gap in the loaf. What happened?
Thanks, Jenny for sharing your wonderful recipes. I don’t have an electric mixer. Any advice about how long to mix by hand and/or knead this without one?
I cannot stop eating this bread it’s addictive !
I doubled the flour amount
2 cups flour
2 cups milk
1/2 cup oil
1/2 cup brown sugar
With 2TBsp cinnamon
11/2 tsp salt
Yeast same as original recipe
White sugar same as original
Raisins same quantity as original
1 egg same as original recipe
Put my rolled bread on a parchment lined
Cookie sheet.
I had a beautiful result !’Almost ate half of it!
At least there’s enough for the rest of the family by making a bigger loaf!’
I’m so very grateful for your generosity!
Thank you very much!
With everything so expensive this is truly satisfaying!
Send my greetings to your family
Sincerely
Patricia 🌺
I made it with 1 cup of Stone Ground WW flour and one cup of AP flour. It was delicious, soft and fluffy, not too sweet. Perfect!
I have a cupboard full of cookbooks and your recipes beat them all in terms of ease and flavor. Thanks loads🍞
Hi Jenny,
Love your recipes! So easy! Making your raisin cinnamon bread right now.
Do you have a recipe for Polish nut roll? Made your poppyseed roll so many times already, so delicious! Would love a nut roll recipe though.
Thanks so much!
Chris
Hi Jenny,
I loved your Talkshow…you know, back when we were both teenagers, and that’s what? 10 years ago 😜😆 Anyway, I wanted to thank you for inspiring my daughter to try her hand at baking… even tho I have been an avid baker and cook literally her whole entire life, she had almost no interest until she watched you on YouTube 🤣 Wow, what amazing memories we made over the summer, and not a minute too soon because she’s now started at Queens University in Kingston on track to become a surgeon. Thank you for inspiring not only Brooklyn’s new found love of baking, but for reigniting the love I have for feeding others. We make your Dutch oven bread regularly! So easy, and so delish! Thanks again, sending you love from just outside of Stratford Ontario. Question? Do you have a more recent printed cookbook? I’d love to get one for myself, as well as my daughter and daughter-in-law. Cheers, Brenda
Thank you for sharing this with me. I’m so happy to know I made a difference like this! I do not have any cookbooks and my old one is out of date. I’m a different cook today so this is my digital cookbook. Best of luck to Brooklyn in her studies.
Have made several of Jenny’s breads; always good. We used this recipe as the foundation for a Bienenstich Kuchen (“beesting cake); essentially a bread-based layer cake with pastry cream in the middle and caramelized slivered almonds on top. Absolutely yummy, and this dough was soft while also fim enough to hold the other ingredients.
Hi Jenny, Loved your talk show! Found your videos ages ago and they are great to watch. Thank you for the free e-cookbook. You are a blessing to all.
Steve in NJ U*S*A*
Jenny, you’re amazing,
I took 3 tries to get this recipe right but on the 3rd I realized that my flour measurements were all wrong. Great recipe for Christmas.
Thank You
PS Your White Bread and wholewheat with egg are my go-to for everyday.
I am on my second try for this raisin bread. The first time it didn’t raise much and was heavy as a brick! So this time it’s definitely going to take longer than 40 minutes to raise 1 inch above the bread pan. Wondering what I’m doing wrong. What did you do different with the flour?
Thanks!
Kathy
These FAQs might help. https://www.jennycancook.com/problems-with-yeast-baking/
I am in process of making this raisin bread and mine is still really sticky after adding the 1/3 additional flour and can’t knead. Should I keep adding enough flour so it’s not sticky?
Sorry I didn’t see this in time but these tips might help next time: https://www.jennycancook.com/problems-with-yeast-baking/
Mine is very sticky too. I’ve been baking for 40 years so I’m familiar with techniques and problem solving. I just started adding a little more flour until it was reasonably doughy looking. It’s rising now and I’m about to put it into the oven, it looks just fine so we’ll see. I hope it’s not too dry after adding the extra flour.
Hi Jenny,
Just a couple notes. In my personal experience with your recipes, I have noticed a few things with the quick breads, so figured I would share for other bakers. First, I noticed my new oven has a “bread proof” button, which is totally helpful for letting these rise in a warm place. Second, I have noticed when I do not proof my yeast first before adding to the recipe (yes it’s instant yeast!), the breads do not rise quite as well and take about double the rising/proof time as you suggest. If you proof the yeast first for 10 mins, warm milk to about 120F, tablespoon of sugar, and teaspoons of yeast, I have had greater success. (Just remove the tablespoon of sugar from the 1/4 cup in the loaf.) Just a couple suggestions if you are having rising issues. Other than that, all of your recipes are amazing. My wife says I am making her fat, and my son just loves them! LOL
Thanks again and keep cooking.
CookDad Norm
Thanks for that. I noticed it took double the rising time too. Good to know.
Hi Jenny,
Before i saw your recipe, I have tried to make raisin bread twice and both times there was a big air pocket at the top. I sealed the seam on the bottom tightly and I even sealed the seams on the 2 sides and rolled them underneath. Can you tell me what I am doing wrong before I try making raisin bread again but this time with your recipe. Thanks
Can I double this recipe. We enjoy this bread so much….one loaf isn’t enough.
Made thiis bread, it turned out perfect. My husband wants me to make it again
Thanks Jenny. Your recepies are so simple to follow. The best part they are very healthy. That’s what I was looking for.
I made this today..1st try and it came out perfect! Wow! What an amazing tasting bread…I added some left over cream cheese frosting I used 2 days before on your cinnamon rolls recipe..2 batches of those..all great eats!. I’m on your site looking to see what I can fix for dinner tomorrow..Thk you Jenny for your generosity in sharing these outstanding recipes! All I have made so far have been hits…
I’ve made several of your bread recipes but this is first time (cinnamon bread) you said to cool on its side. Should all breads be cooked that way?
I believe Jenny tells you in this recipe specifically to turn the bread on the side to cool is so the ooey gooey cinnamon brown sugar stays evenly distributed while cooling.
Hi
Luv this bread tastes very good. However I keep getting a big hole in the middle and not the nice swirl in your picture. What am I doing wrong?
Thxs
If I am measuring from bulk yeast should I use 2 teaspoons or 2 1/4 teaspoons? You say 1 packet or 2 teaspoons, but 1 packet is technically 2 1/4 teaspoons. Please clarify.
This is SO delicious!! Easy to make but when I turned it on its side to cool the whole loaf collapsed. But it tasted exactly like a warm cinnamon!! Yummy.
The same thing just happened to me- I subbed mini chocolate chips for raisins. But used the correct amount. Bummed it doesn’t look so pretty!
I just made this yesterday, turned out great. I used butter instead of oil because I didn’t want to use oil. My first time making a real bread and it wasn’t as bad as I thought it would be. Thanks for the easy recipe!
Hi Jenny, I have made your no knead bread & your apple pie with great results. I would like to make this cinnamon raisin bread but in mini loaf pans to freeze & then give to my Dad. Then he can take one out of the freezer to thaw whenever he likes. Is there anything different that I should do with this recipe?
Thanks for your help.
Gretchen
Just found you on you tube and love YOUR method of cooking healthy! I am 20 years younger than you, watched you all the time on your tv show and now I’m following you again, but through recipes! I just made your cinnamon rolls and now this raisin bread! Yummy!
Thank you for all your work!
Jenny,
Ive made 6 loaves so far of your no knead whole wheat bread…every single time it comes out perfect!! We have not bought bread in 3 weeks, it is so easy and delicious! Thank you so much!
Florence
Its amazing isn’t it?
Where has Jenny and these very easy recipes been all my life.
The very simple and delicious bread recipes are to die for.
I yearned for authentic bread some time ago and did a stint on getting into bread baking, but it was so laborsome and messy, I eventually gave up on it.
These recipes are so much better than any store bought breads plus healthier and so much less expensive to boot!
How can you not make them yourself!
I just returned from grocery and bought more bread flour and regular flour than I have in my life at one time….and I’m just 3 months older than her and from a family of good Southern cooks.
She’s like he pied piper of bakers, I can’t wait to try them all.
Love her giggles when she pulls them out of the oven too.
All the best and Many thanks and much appreciation to Jenny for sharing.
I can’t find out how to update my ap on my iPad. It is still the same as original ap and I upgraded two days ago. Please help
Hi Jenny,
We are having a cold snowy day in North Dakota and I have put two beautiful loaves of your bread in the oven, whole wheat and a cinnamon raisin. The house smells like heaven! Thank you for your wonderful recipes and a great website. Is there a cookbook coming out soon?
Jenny, great recipes, the cinnamon bread recipe calls for instant, can you use regular yeast and if so do you have to adjust the amount of anything. Thanks Jenny.
You can use regular yeast. Just add the same amount to the warm milk which has one teaspoon of sugar added. Let stand for about 15 minutes, until it foams. Then add to the flour mix. Make sure the milk isn’t hot, just warm enough or you will kill the yeast.
Just found your blog Jenny. I’m an accomplished home cook but am always looking for simpler and healthier and easy clean-up. I made this cinnmon bread as well as the cinnamon rolls and simple white bread and taco casserole. They all came out great! I like the added nutrition of milk and eggs, and no butter in the breads. Can’t wait to try your cabbage rolls as I’m of Lithuanian descent and my mother’s recipe is very good, but I’m wanting a different variation. Love your videos too because they’re not full of endless chitchat and are quick and to the point, demonstrate the recipe very well and don’t waste my time.
I enjoyed your show here in Ontario Canada. I made your Polish donuts, they were very delicious, light, with a multitude of air holes, were cute little puffs of goodness. Thank you very much for both.
Jenny, love your channel. Can you please make a video of this bread? It looks soo good. Thank you for sharing your recipes.
I am in the middle and my “dough” is so wet-the consistency of a batter! I’ve already added 1/4 C more flour. Pray for me, I’m going to add more. Anyone else have this problem?
Alas. I read over the instructions AGAIN, and I had yet to add 1/3 cup more. I wish this amount were indicated in the ingredient list as such! Nonetheless, I had soaked my raisins in some Amaretto, so I also added 2 Tbs Almond meal to the dough… Yes, I drained the raisins and splashed back that juice! Time will tell what comes out of it.
Update. OMG Delicious, light, and flavorful!
Did I mention that I used cup-for-cup Stevia instead of the white sugar?
Love you, Jenny!
The additional 1/3 cup of flour is indicated in the recipe. If your dough was too wet, it might have been from using stevia, but I’m glad it turned out in the end.
I tried this still warm with homemade apple butter.
Complete heaven, thank you so much Jenny
I need to see video to make this.
Very good but a bit too sweet
Is there a way you could show us a demonstration all video by any chance?
please make a video of this recipe
what about omitting raisons:? will it change the volume of the bread
Hi Jenny,
Can I make the dough at night and then bake it in the morning? I love how quick and easy your recipes are to follow. And the results of the ones I’ve tried are always delicious.I hope you are doing well, love your videos.
Can I just mix the raisins and cinnamon and brown sugar into the dough? What size pan do I use please?
The pan size is indicated in step #7 and I only make my recipes the way I post them. For any variations, you would just have to try it out. Please share your results if you do.
Great, Thanks.
Thank you Jenny, it looks GREAT! I hope to try it this weekend. ? ??
You are so funny Jenny when you say you’re welcome at the end of your recipe announcement! I can’t wait to try this and it sounds delicious and easy. Have elderly diabetic neighbors and can’t wait to get this made and bring it over to them because they’re always making something nice for me as well. Thank you and will love it. Millie
Hi Jenny,
LOVE, LOVE, LOVE your recipes! I never had a problem with any of them, easy, healthy and delicious! I made your latest, cinnamon raisin bread yesterday, it couldn’t have come out better, (even if YOU baked it, ha,ha,ha).
I, as many, miss your videos, please, please, please,Jenny, make some more!
……..have to go now, my morning coffee and cinnamon raisin bread awaits me.
Thanks Jenny. Can’t wait to make this. Looks delicious.
Jenny, this sounds wonderful. I look forward to all your recipes. Because my oven doesn’t work, do think this bread may be made in a bread maker? I may give it a try, and, if I do, I will let you know how it works. Thanks
Alma
I think you like all the things I like, Jenny! This sounds wonderful for toast on a cold winter morning….or any other time. Thank you so much.
Perfect timing for cinamin bread. Thanksgiving weekend would be perfect. I appreciate this recipe not using butter for health reasons. As always your recipes become a standard in our home. Thank you for raising the bar.
thank you Jenny, Hilarious ! I was just at the grocery store with my husband and said boy I’d really like some raisin bread and a voila ! Can’t wait to try it.
Thanks Jenny for another yumyummmy recipe . I will try making a loaf this wkend. Thank you
so much for making all your recipes easy for everybody to follow. Yoly T.
easy for everybody to follow. Yoly T.
Thank you Jenny. Love your recipes. Like Julia Child though, I think anything with butter is better. Do you see any issues with replacing the oil with melted butter and maybe even brush with melted butter instead of milk??
I’ve been using your recipe for whole wheat bread and turning it into cinnamon raisin bread for a couple of years now. It’s the easiest and best bread recipe I’ve found 🙂
Me too! I swirl it just the same way. Now I’ll be trying it with the new instructions.
Have you tried mixing in the cinnamon, raisns and brown sugar directly into the dough????
Your recipes turn out wonderful and I am certain this one will too. Can’t wait to try it! Was hoping you had put a video with this recipe, just LOVE your videos! So informative and entertaining. 🙂 Love your website. Jenny, Thank you for sharing your love of cooking and baking with us!
OMGoodness!!
How wonderfully delicious does this cinnamon swirl raisin bread look?!
My hubby LOVES this type of bread, it’ll be great on a chilly morning with a steaming cup of joe.
I plan on baking it very soon, crossing my fingers for “small” gaps or better yet, none at all.
Either way it’s going to be eaten!
Thanks for posting another tasty recipe Ms. Jenny!
Have a wonderful Sunday!
Looks so delicious I can’t wait to make it.
Thank you so much all of your recipes I have done makes me look like a
great cook.keep them coming God bless & thank you.
Corry
Oh! Jenny, Perfect timing! I’m in the mood to bake a bread and this sounds fantastic. I can smell the wonderful aroma already.:)and for the up coming wonderful season. Be well!
Thank you,
Beth