This cinnamon raisin swirl loaf is a total breakfast classic.
It can be enjoyed as is, toasted or even dipped in custard for a fantastic twist on French toast!
After making a batch of cinnamon raisin bagels last week and absolutely adoring them, I figured that making a loaf of raisin swirl bread was in order.
To be completely honest with you lovelies though, I was actually wanting to make bagels again because they turned out so yummy last time but at the same time I wanted to make something different so I settled on making 2 batches of dough and made both 🙂
Typically I would make this cinnamon raisin swirl loaf similarly to any swirl related loaves where you would roll the dough out into a rectangle, spread your filling on the inside and roll it right on up before baking it off.
But I find that this doesn’t work very well with raisins because usually they don’t stay in place and fall out of the swirl when you slice into it so instead, i kneaded the raisins into the dough itself.
Another thing I do whenever I make raisin bread is that I like to soak them in water for about 10 minutes before using them so that they plump up. This way, they retain moisture and help keep your bread from drying out as easily.
Oh and one more thing before I leave you with the recipe, if you want to make swirl buns, all you need to do is slice your log up into 2” thick rounds and bake them for 15 – 20 mins. As much as I like to make loaves, I like to make swirl buns from time to time because I find them more convenient for those on the go mornings.
- 1½ cups warm milk (can sub water)
- 3 tablespoons white sugar
- 2 teaspoons active dry yeast
- 2 tablespoons butter (or coconut oil)
- 1 teaspoons salt
- 3¾ cups all purpose flour
- 1 cup raisins (soaked in water for 10 mins and drained)
- 3 tablespoons brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons coconut oil (or butter)
- In a measuring cup, combine the warm milk, yeast and white. Mix everything together and let it rest for 8 minutes until it begins to foam.
- In a large bowl, sift in the salt, butter and flour. Add in the yeast mixture and stir until a dough forms.
- Using a kneading dough hook knead the dough for 5 - 8 minutes or knead with your hands for 15 - 20 minutes on a lightly floured surface until elastic. Return the dough into the large bowl and cover it with a tea towel. Place the dough in a warm place for 1½ hours or until it doubles in size.
- When your dough is ready, knead in the raisins.
- Roll the dough out into a ½" thick rectangle and spread the coconut oil inside. Sprinkle on the cinnamon and brown sugar. Roll the dough up into a log and pinch the seams to close.
- Allow the loaf rise for 45 minutes on a lined baking sheet in a warm place.
- Bake at 350F for 30 - 40 minutes until golden.
This post was created for What’s cooking Wednesday, a weekly foodie link-up party. Please feel free to come join the fun, I promise you won’t regret it!