My new food friend Trudie was looking for a version of this bread and I got out my old recipe and decided to make it into a video! This Swirled Cinnamon Raisin Bread is nothing short of perfection! Well we think so! I can’t wait to hear what you all think! I love this bread fresh, out of the oven. It is so tasty fresh or toasted and buttered. My friend Lynda just toasts it, butters it and pours syrup all over it! You can also use this bread to make the most amazing french toast ever! So many options! All totally delicious!
This Swirled Cinnamon Raisin Bread can be made with raisins or sultanas. Inside the dough, the filling, or both! You can include cinnamon in the bread or just in the filling. You can include nuts as well inside the filling. I crush up some pecans or walnuts to switch things up, just a little! There are so many options when making this bread.
Swirled Cinnamon Raisin Bread can even be used for sandwiches! My son loves to put cream cheese all over it while the bread is warm or toasted! The possibilities are truly endless! Also, this recipe makes two loaves so you can always place one in the freezer for another time. If the first loaf is more than enough.
Take a moment to look at our video for Swirled Cinnamon Raisin Bread. I think you will be glad you did!
Swirled Cinnamon Raisin Bread
- 2 packages active dry yeast, 1/4 ounce each
- 2 cups warm water
- 1/2 cup sugar
- 1/4 cup melted butter
- 2-4 teaspoons cinnamon optional
- 2 teaspoons salt
- 2 large eggs
- 6 to 6-1/2 cups all-purpose flour
- 1 cup raisins or sultanas optional
- 2-3 tbsp butter, melted
- 1 cup raisins or sultanas
- 1 cup packed brown sugar
- 1-3 tbsp cinnamon
- 1/4 cup pecans or walnuts, crushed optional
In a large bowl, sprinkle yeast on top of your really warm water with 1 tablespoon sugar. Set aside until yeast is frothy. It will take between 10 and 15 minutes for the yeast to activate and look foamy. Then stir the yeast mixture well. Add 1/2 cup sugar, butter, salt, eggs, cinnamon (if using) and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. As dough thickens I usually just use my hands.
Turn your dough onto a floured surface and knead until smooth and elastic, around 7 minutes. Grease a big bowl with butter and coat dough in butter. I usually place dough in the center of the bowl, press down and flip it over. Cover with a warm, damp towel and let rise in a warm place or until doubled, about 1 hour. I like to leave the dough inside my cool, unheated oven. Do not leave the bread too much longer than one hour.
After an hour, remove the cloth and place your dough on to a lightly floured surface. Punch the dough down. and divide it into two equal pieces. As equal as possible. Knead 1/2 cup raisins into each half, if you want raisins in the dough too.
Roll each portion into a rectangle, about 10 inches by 16 inches long. Do not worry about being exact in the measurements. Just make sure it is a rectangle! Brush flattened dough generously with melted butter. In a small bowl combine cinnamon, brown sugar, nuts if using, and 1 to 1 1/2 cups raisins. I like to use about 1 cup of raisins here because I always put raisins in the dough. Stir until blended. Sprinkle all over the top of your buttered dough leaving an edge of about 1/2 inch. Take a moment to lightly press down on the raisin mixture.
Tightly roll up, jelly-roll style, starting with at a narrow end. Pinch along the seam to seal up your loaves of bread. Prepare two 9x5 inch loaf pans with butter. Place each loaf, seam side down, into each pan. Cover with a warm, damp towel and let rise until doubled, between 30-40 minutes.
Preheat your oven to 375 degrees. Remove cloth from bread pans and brush the loaves with melted butter. Bake for 30 minutes or until a nice golden brown. Remove from pans and allow bread to cool on top of a wire rack. Serve and enjoy!
This bread freezes beautifully.