Cinnamon Raisin Swirl Bread Recipe

Cinnamon Raisin Swirl Bread Recipe

Hello friends, welcome to Breads Recipe. Today we are going to make Cinnamon Raisin Swirl Bread Recipe.

Cinnamon Raisin Swirl Bread is sweet and fragrant bread that combines the flavors of cinnamon and raisins.

It’s typically made by taking basic bread dough and rolling it out into a large rectangle. A mixture of cinnamon and sugar is then spread over the dough, followed by a layer of raisins.

The dough is then rolled up into a loaf, creating a swirl pattern that is visible when the bread is sliced.

The bread is typically baked in a loaf pan until it’s golden brown and the interior is soft and fluffy.

The swirl of cinnamon and raisins gives each slice a touch of sweetness, making it a popular choice for breakfast or as a snack.

Cinnamon Raisin Swirl Bread is often served with butter or cream cheese spread, and can also be used for making French toast or bread pudding.

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Here is a basic recipe for Cinnamon Raisin Swirl Bread:

Ingredients for making Cinnamon Raisin Swirl Bread Recipe

• 1 package active dry yeast
• 1/4 cup warm water (110 to 115 degrees F)
• 1/2 cup warm milk (110 to 115 degrees F)
• 1/3 cup granulated sugar
• 1/3 cup unsalted butter, softened
• 2 large eggs
• 4 to 4 1/2 cups of all-purpose flour
• 1/2 teaspoon salt
• 1 cup raisins
• 2 tablespoons ground cinnamon
• 1/4 cup brown sugar
• 1 large egg, beaten
• Coarse sugar for sprinkling (optional)

Instructions for making Cinnamon Raisin Swirl Bread Recipe

1. In a small bowl, dissolve the yeast in warm water. Let stand for 5 minutes or until foamy.
2. Whisk together the warm milk, granulated sugar, butter, and eggs in a separate bowl.
3. In a large bowl, combine 4 cups of flour and salt. Add the yeast and milk mixture, stirring until a soft dough forms.
4. Turn the dough onto a lightly floured surface and knead for about 8 to 10 minutes, adding more flour until the dough is smooth and elastic.
5. Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
6. Meanwhile, in a small bowl, combine the raisins, cinnamon, and brown sugar.
7. Roll the dough into a large rectangle about 1/4 inch thick on a lightly floured surface. Spread the raisin mixture evenly over the dough, leaving a 1-inch border along one of the long sides.
8. Roll up the dough tightly, starting from the side with the raisin mixture, and pinch the seams to seal.
9. Place the dough, seam side down, into a greased 9×5 inch loaf pan. Cover and let rise in a warm place for about 30 minutes or until the loaf has risen slightly.
10. Preheat the oven to 350 degrees F. Brush the top of the loaf with the beaten egg and sprinkle with coarse sugar, if desired.
11. Bake the bread for 35 to 40 minutes until the top is golden brown and the loaf sounds hollow when tapped.
12. Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
13. Enjoy your delicious Cinnamon Raisin Swirl Bread!

Frequently Asked Questions About Cinnamon Raisin Swirl Bread Recipe:

Here are some frequently asked questions about the Cinnamon Raisin Swirl Bread recipe

Can I use a stand mixer instead of kneading by hand?  

Yes, you can use a stand mixer with a dough hook to knead the dough. Mix the dough ingredients in the mixer bowl, then knead the dough on medium speed for about 5 to 7 minutes or until the dough is smooth and elastic.

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Can I use whole wheat flour instead of all-purpose flour?  

Yes, you can use whole wheat flour instead of all-purpose flour, but keep in mind that the texture of the bread may be denser, and the rise may not be as high.

You may also need to adjust the amount of flour slightly, as whole wheat flour is denser than all-purpose flour.

Can I use a different type of sweetener instead of granulated sugar?  

Yes, you can use other sweeteners, such as honey, maple syrup, or agave nectar, instead of granulated sugar. However, remember that these sweeteners will change the flavor of the bread slightly.

Can I use dried cranberries or currants instead of raisins?

Yes, you can use dried cranberries or currants instead of raisins. You can also combine different dried fruits for a more complex flavor.

Can I store the bread for later use?  

Yes, you can store the bread in an airtight container for up to 3 days at room temperature. You can also wrap the bread in plastic and freeze it for up to 3 months.

To thaw, remove the plastic wrap and let the bread sit at room temperature for a few hours.