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Soft and Fluffy Homemade Cinnamon Raisin Bread

A close-up view of a freshly baked loaf of raisin bread, showing the soft interior swirled with cinnamon and plump raisins.
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Bake a soft, sliceable homemade cinnamon raisin bread with a clean cinnamon-sugar swirl. This recipe delivers a fluffy texture perfect for breakfast or a cozy snack.

Ingredients

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  • 1 cup warm milk (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar plus 1 teaspoon for yeast
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 cup raisins
  • 1/2 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons unsalted butter, softened (for swirl)
  • 1 large egg, beaten (for egg wash)

Instructions

  1. In a large bowl, combine the warm milk, 1 teaspoon of sugar, and yeast. Let stand for 5 to 10 minutes until foamy.
  2. Add the remaining 1/4 cup sugar, melted butter, and the egg to the yeast mixture. Stir to combine.
  3. In a separate bowl, whisk together 3 cups of the flour and the salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes, adding the remaining flour as needed until the dough is smooth and elastic.
  5. Gently knead in the raisins until they are evenly distributed.
  6. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  7. While the dough rises, prepare the filling: In a small bowl, mix the brown sugar, cinnamon, and 2 tablespoons of softened butter until crumbly.
  8. Punch down the risen dough. Turn it out onto a lightly floured surface and roll it into a rectangle about 12×18 inches.
  9. Spread the cinnamon-butter mixture evenly over the dough surface, leaving a small border on one long edge.
  10. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  11. Tuck the ends under and place the log, seam-side down, into a greased 9×5 inch loaf pan.
  12. Cover the pan loosely and let the dough rise again in a warm place for 30 to 45 minutes, or until it has crowned about 1 inch over the rim of the pan.
  13. Preheat your oven to 375°F (190°C). Brush the top of the loaf with the beaten egg wash.
  14. Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 190°F (88°C). If the top browns too quickly, loosely tent it with foil.
  15. Remove the loaf from the pan immediately after baking and cool on a wire rack before slicing.

Notes

  • For a richer flavor, soak the raisins in hot water for 10 minutes before kneading them into the dough; drain them well first.
  • If you prefer a sweeter crust, brush the top of the loaf with melted butter immediately after it comes out of the oven.
  • This bread is excellent toasted the next day for breakfast.

Nutrition

Find it online: https://mdlatdmm.com/soft-fluffy-homemade-raisin-bread-recipe/