Cinnamon Raisin Bread with a Buttery Swirl

This homemade Cinnamon Raisin Bread is soft, fluffy, and has sweet pump raisins throughout with a cinnamon swirl on every slice. It's easier to make than you think and so delicious!

Our homemade Cinnamon Raisin Bread recipe has plump raisins and a buttery brown sugar and cinnamon swirl. It makes two loaves, so you can freeze one for later, or gift a loaf to a friend or neighbor.

Let’s up your bread game with this Cinnamon Raisin Bread Loaf.

This Cinnamon Raisin Bread has been my favorite baking recipe lately! I took my popular homemade white bread recipe and added a buttery cinnamon swirl and raisins. This bread feels special, and I love how it makes two loaves so I can gift one to a friend. It makes the best cinnamon raisin toast, too!

Pro Tip: to avoid a gap between the cinnamon swirl and dough after it bakes, there’s a few things to be mindful of: Roll the dough up tightly and gently press down as you roll to get rid of air pockets in the dough. Use melted butter sparingly (just a really thin layer, enough to help the cinnamon-sugar stick). And, don’t let the dough over-proof on its second rise in the pan.

Try more of my bread recipes, like, Whole Wheat Bread, Multigrain Bread, Hamburger Buns, Peanut Butter Banana Bread, Lemon Zucchini Bread, Focaccia, Bread Bowls, English Muffins, and No Knead Artisan Bread!

How to make Cinnamon Raisin Bread:

Hyrdate raisins: Cover the raisins with hot water in a bowl, soak for 10 minutes, then drain completely and set aside.

Make Bread Dough: In a large bowl or stand mixer, combine the yeast, 2 cups warm water (105-115°F), and a pinch of the sugar or honey. Let rest 5-10 minutes until foamy and bubbly. Add the remaining sugar or honey, 3 Tablespoons butter, eggs, salt, and 3 cups flour, and mix. Add the drained raisins and another cup of flour and mix. With the mixer running, add flour ½ cup at a time, using 5 1/2-6 ½ cups total, until the dough pulls away from the bowl and feels smooth, elastic, and just slightly sticky to a clean finger. Add a little more flour if needed, but avoid too much; kneading will make it less sticky. Knead on medium speed for 4-5 minutes, or by hand on a floured surface for 5-8 minutes.

First Rise: Grease a large bowl with oil or cooking spray, add the dough, and turn to coat. Cover with a towel or plastic wrap and let rise in a warm place until doubled, about 1 ½ hours.

Shape, and Rise: Spray two loaf pans with cooking spray. Combine the brown sugar and cinnamon in a small bowl. Punch down bread dough and divide in half. Press each half into a rectangle and spread with 2 Tablespoons butter and sprinkle the cinnamon sugar mixture on top, leaving a 1-inch border. Roll each rectangle up tightly, pinch the ends closed, and place seam-side down in the prepared pans. Cover the loaves with a light, dry towel or plastic wrap sprayed with cooking spray. Let rise for 45-60 minutes, until the dough is about 1 inch above the pans.

Bake: Carefully remove the covering then preheat the oven to 350°F and bake for 35-40 minutes, until golden brown and hollow-sounding when tapped. Invert the loaves onto a wire rack and brush the tops with butter, if desired. Cool for at least 15-20 minutes before slicing. Enjoy!

Learn how to make Cinnamon Raisin Bread by folding plump raisins into bread dough and rolling a cinnamon swirl before baking and slicing. It's easy and impressive!

Why is there a gap or air pocket above the cinnamon swirl?

Cause: This can happen when moisture in the butter and sugar create steam during baking, pushing the top crust away from the filling. Trapped air or over-proofing can also widen the gap.

To Prevent this: Roll the dough up tightly and gently press down as you roll to get rid of air pockets in the dough. Also, use melted butter sparingly (just a really thin layer–enough to help the cinnamon-sugar stick). And, don’t let the dough over-proof on its second rise in the pan.