As I was testing this raisin bread recipe out for the second time, I decided at the last minute to add the cinnamon swirl. I mean why would you not? You can, of course, leave this stage out completely and just make raisin bread, but the swirl looks lovely and the cinnamon adds flavour. This bread, as with most bread, is absolutely delicious fresh out the oven (slathered in butter of course), but I loved it too once sliced and toasted. Pre slice any leftovers and stash in your freezer for later toast treats.

Cinnamon swirl raisin bread recipe

This cinnamon swirl raisin bread is enriched with butter and egg, so it teeters in the brioche realm but without the schlep. It’s easy to make and the dough is very soft and pillowy. I know that technically you don’t have to activate instant yeast, but I like to see the bubbles appear before I add the other ingredients. In my experience, it makes a little difference and the dough seems to rise more enthusiastically and quicker when I do. You can replace the buttermilk with yoghurt if this is easier, just don’t preheat this and add it with the butter and egg.

Cinnamon swirl raisin bread recipe

Cinnamon swirl raisin bread recipe

Cinnamon swirl raisin bread recipe

Cinnamon swirl raisin bread recipe

Cinnamon swirl raisin bread recipe

Cinnamon swirl raisin bread recipe

Cinnamon swirl raisin bread recipe

Cinnamon swirl raisin bread recipe


Cinnamon swirl raisin bread recipe

A delicious and pillowy soft raisin bread recipe with a cinnamon swirl.

  • Author: Sam Linsell


Raisin bread:

½ cup buttermilk

1/3 cup (80ml) water

1 x 10gm packet of instant yeast

3 Tbsp sugar

75gms salted butter, at room temperature and fairly soft

1 large egg, at room temperature

½ tsp salt

380g (3 cups) bread flour or cake flour

1 ½ cups raisins

Cinnamon swirl:

2 Tbsp softened butter

23 Tbs Muscovado sugar (or any soft brown sugar)

½ tsp ground cinnamon

Milk, buttermilk, egg or butter to brush (optional)

Sugar water/honey and butter to finish once baked (optional)



Heat the buttermilk and water to 43C / 110F (lukewarm).

In the bowl of a stand mixer fitted with a dough hook add the lukewarm buttermilk, water, sugar and add the yeast. Whisk it and let it stand for 5 minutes until it starts to bubble.

Add the butter, egg, salt and about 1 cup of the flour and mix until combine. Then slowly add the rest of the flour and beat with the dough hook for 2 minutes. The mixture should be pulling away from the sides and be soft but not too sticky. Add the raisins then beat for a further 2 minutes.

Decant from the bowl and briefly knead on a floured surface to ensure all the raisins are incorporated into the dough. If doing this by hand, stir the ingredient’s as per above with a spoon or spatula (it will be thick) then add the flour until you have a dough. Knead for about 5 minutes until you have a soft ball of dough, add the raisins and knead into the are well combined and evenly distributed and the dough is springy to the touch.

Lightly grease a large bowl with a little oil or cooking spray and place the dough inside. Cover with cling wrap and a tea towel and place it in a warm place to rise. This will take about 1 – 2 hours depending on how warm it is. Do not put it directly in the sun.

Once the dough has risen, tip it out onto a lightly floured surface and roll out into a rectangle with the shortest side being the width of your loaf pan. I used a 23cm x 13cm loaf tin. Line the loaf tin with baking paper.

Spread the softened butter over the surface of the dough (A pastry brush makes this easier to do) and then sprinkle over the brown sugar and cinnamon. Use your fingers to spread this out evenly.

Roll the dough up into a log with the seamed end underneath and lift and place this into the lined loaf tin. Brush the top with a little milk, buttermilk, butter or egg wash and then set aside in a warm place while you preheat your oven to 180C / 350F. If your oven heats up very quickly delay this so that the loaf has around 20 – 30 minutes to rise again in the tin.

Bake for 40 – 45 minutes until golden brown. Loosely cover the bread with a piece of tin foil form about 20 minutes into the bake time to prevent over-browning.

Brush the raisin bread with sugar water (2 tablespoons of sugar dissolved in a tablespoon of water) or melted honey and butter. Use the same buttered pastry brush as you did when making the swirl. This gives the bread a lovely glossy finish that adds a touch of sweetness too.



Keywords: raisin, bread, cinnamon, swirl, recipes,

For more delicious recipes with raisins:

Muesli rusks with oats and raisins

Orange and pecan muffins

Stout hot cross bun bread

Fruitcake shortbread

Raisin & cinnamon sticky buns

Raisin pancakes with ricotta & orange



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  1. I left out the swirl and it easy to make and absolutely delicious.

  2. Sam

    Hi Zainab, I’m so glad you enjoyed this recipe 🙂

  3. Ruth Scheepers

    I made this raisin loaf last weekend and it was delicious- I just wasn’t sure what to do with the 3 tbs of sugar in the ingredient list- I didn’t think it was the sugar for the swirl or for the syrup, but there was no mention of it in the method. In the end I added it to the yeast mix- was just worried that the loaf would be too sweet!

  4. Hi Sam
    I would like to bake the cinnamon swirl bread for my breakfast guests so that is fresh and best to eat. Is it possible to do everything ahead an freeze the unbaked loaf, take it out in the evening and bake it later the following day. Toasting it is not the same.
    Love your blog

  5. Sam

    HI Marie, you cannot freeze the unbaked dough or I have never done this. The best thing is to make it in advance and then cover and refrigerate the loaf once made, then take it out the next day and allow to come to room temperature and prove a little then bake. I haven’t tested how this will work though.

  6. Sam

    HI, Rith and glad you enjoyed the loaf. The sugar goes in with the yeast in the beginning an sorry for the typo.

  7. Sam

    HI Lauren I have not tested any gluten-free version of this so I don’t know.

  8. I am about to make this bread but I was confused by the amount of yeast to add; it says 1X10 g packet of yeast……all of the yeast packets in the store are 7 g…..(2 1/4 tsp) . Do I just measure 10 grams or would one packet be enough?
    (This bread looks absolutely delicious!)

  9. Sam

    Hi Kathy, a 7gm packet would be fine too. Sorry for the delay in replying.

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