Cinnamon Raisin Swirl Bread

Honey and Butter Cinnamon Swirl Bread

Cinnamon is one of my favorite spices. Anything you put cinnamon in becomes twice as delicious! This cinnamon bread especially rocks. A warm yeasty bread with a sugary sweet swirl on the inside. This stuff will fill your house with the warm, cozy scent of home. Perfect for snacking during the day or even for brunch. Oh, yumminess.

Cinnamon Raisin Swirl Bread
courtesy Martha Stewart
Makes one 9 x 5-inch loaf

For the dough:
1 1/2 tsp. active dry yeast
1 cup warm milk (105-110˚ F)
17 oz. (3¼ cups) all-purpose flour
4 tbsp. unsalted butter, at room temperature
¼ cup sugar
1 large egg
1¼ tsp. coarse salt
1½ tsp. ground cinnamon
½ cup raisins
vegetable oil

For the filling:
¾ cup sugar
1 tbsp. ground cinnamon
2 tbsp. water
1 egg, lightly beaten

In the bowl of a stand mixer, combine the yeast, warm milk, flour, butter, sugar, egg, salt and cinnamon.  Mix briefly until a dough forms.  Switch to the dough hook and knead on low speed until the dough is mostly smooth and clears the sides of the bowl, about 3 minutes.  Add in the raisins and allow to continue kneading about 3 minutes more, until the dough is smooth and supple and the raisins are evenly incorporated.

Transfer the dough to a lightly oiled bowl, turning once to coat.  Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in bulk, about 1 hour. Turn the dough out onto a lightly floured work surface.  Pat into a round.  Fold the bottom third of the dough up and fold the top third down, in business-letter fashion.  Then fold the right and left sides into the center in thirds, forming a rectangle. Press down to seal.  Return to the bowl, cover and let rise again until doubled, about 40 minutes.

Generously butter a 9 by 5-inch loaf pan.  To make the filling, combine the sugar, cinnamon and water in a small bowl and whisk until well combined.  Return the dough to a lightly floured work surface.  Roll the dough into a 10 by 12-inch rectangle.  Brush lightly with the beaten egg.  Sprinkle with the cinnamon-sugar mixture, leaving a thin border around the edges.  Fold in the edges of the long sides of the dough about 1 inch.  Beginning with one of the short ends, roll the dough up into a tight spiral log, gently pressing as you go.  Pinch the seam shut, and place the loaf seam side-down in the prepared baking pan.  Cover loosely with plastic wrap or a clean towel and let rise until the dough rises just above the edge of the pan, about 30 minutes.

Meanwhile, preheat the oven to 425˚ F.  When the loaf has risen, brush the top of the loaf lightly with the remaining beaten egg.  Bake, rotating the pan halfway through, until the loaf is golden brown, about 45 minutes.  If the surface seems to be browning too quickly, tent loosely with foil (I did this halfway through baking).  Cool in the pan 5 minutes, then turn the loaf out and transfer to a wire rack to cool completely before slicing.

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  • Reply
    December 29, 2015 at 2:15 pm

    I love all the breads that you have been ponitsg, you are a talented baker :)I have wanted to try making Epi, but I am worried I am not able to get the crusty crust as I am not sure whether I can create enough steam in my small oven.

  • Reply
    October 27, 2015 at 5:09 pm

    Yes, I read about it, the proportion is 70% bread flour, 30% cake flour. I tried baikng a simple baguette a couple of years back, although the crust is there, but the crumbs didn’t have large holes, it was too compact for a good baguette, it was more like the ‘jian tao roti’ available at neighbourhood bakeries ;p

  • Reply
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  • Reply
    May 10, 2011 at 4:41 pm

    Hi there! This recipe looks great! I like that there is no addition of butter! Also, did you use whole wheat flour or did it just bake up beautifully brown in your photos?

    • Reply
      May 11, 2011 at 10:04 am

      Hi Catharine,
      Glad you enjoyed the recipe. I did not use whole wheat flour, but that does sound like a very healthy addition as well! Let me know how it turns out if you try it!

  • Reply
    Apron Appeal
    May 10, 2011 at 3:10 am

    Of all the swirl breads I’ve seen, this looks the best…the swirl is big!

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