This bread is a staple in our house. Alongside some yogurt and fresh fruit, it’s a delicious quick breakfast. But sweet enough that when toasted with some butter and cinnamon sugar is a decadent treat when the boys have gone to bed. I’ve been foolishly buying it in the store, knowing full well that I could make a better version at home. I tried a couple recipes, and while they turned out well, I didn’t find myself looking forward to making them again. Either the filling was too runny, or the swirl puffed out too much. Edible and delicious, but not precisely what I had been looking for.

I came across this recipe at The Kitchn and tried it, and I was blown away by how perfect it turned out! It mentioned in the article that the key to having the layers hold together was to use an egg wash, not melted butter, to adhere the cinnamon sugar mixture to the dough. The protein in the egg binds together, where the fat in the butter pushes apart. Fancy that! Anyways, it came together perfectly. The dough gorgeous and a dream to work with. Soaking the raisins really helped them to “set” into the bread better. With the other loaves, the raisins just wanted to fall out when I sliced the bread. Plus, I think the re-use of the raisin soaking liquid to proof your yeast adds nice flavor to the bread as well.

This recipe makes two loaves, so we enjoyed one this weekend. And, I stuck the other loaf in the freezer to be enjoyed this week! I know I’ll be coming back to this recipe again and again.


  1. Posted March 5, 2012 at 10:21 AM | Permalink

    What a beautiful looking bread! I would love to have one toasted right now, slathered in butter for breakfast. Yum! Beautiful blog Laura, I’d be coming back for sure!

  2. Posted March 5, 2012 at 10:43 AM | Permalink

    I’ve been looking for a tried and true Cinnamon Raisin Bread for YEARS…husband will be sooo excited. Thanks, and BEAUTIFUL photos!

  3. Posted March 5, 2012 at 11:01 AM | Permalink

    This bread looks and sounds amazing. I think I might bake a loaf this weekend!

  4. Posted March 5, 2012 at 11:09 AM | Permalink

    This looks SO good! I love cinnamon bread, but haven’t made it for years!

  5. Posted March 5, 2012 at 12:06 PM | Permalink

    What a gorgeous swirl bread! This looks so delicious and your photos are breathtaking Laura! Thanks for sharing. Have a great week!

  6. Posted March 5, 2012 at 2:07 PM | Permalink

    My husband LOVED when I made cinnamon raisin bread, I might have to try this recipe to please him.

  7. Posted March 6, 2012 at 5:00 AM | Permalink

    This is something I will try very soon. I am honing my bread baking skills and this is exactly the recipe I have been looking for. =)

  8. Posted March 12, 2012 at 6:57 AM | Permalink

    Your bread looks so delicious and pretty!

  9. Kelly
    Posted April 9, 2013 at 5:12 PM | Permalink

    The egg wash secret solves the problem I’ve had with big pockets created with the butter! Thanks!

  10. Maryellen LaGarde
    Posted August 24, 2014 at 10:53 AM | Permalink

    yummy Jimmy has been craving Cinnamon and raisins lately with a “cup of Joe” This is a must try. Thanks. Plus what makes the household wake up happier than the smell of Cinnamon? I get up early anyway so great treat for him to wake up to. His other senses are awakening lately. <3

  11. Maggie
    Posted March 5, 2015 at 3:32 PM | Permalink

    What size pans did you use. I think I may have used too big of a pan.

  12. lin
    Posted March 25, 2015 at 11:27 PM | Permalink

    I wish I wouldn’t have had to read thru all the comments to find pan size. I guessed and my pans were too big. BUT, it didn’t taste bad! I like raisins so I doubled the amount this time. Next time I will add an extra cup and probably triple the cinnamon as well. A good starting point!

  13. Baking Newbie
    Posted April 1, 2015 at 8:43 PM | Permalink

    Is it ok to sub brown sugar for white? Will it affect the overall texture or taste of the bread? Should I grind the brown sugar just in case?

    • Posted April 3, 2015 at 9:30 AM | Permalink

      Brown sugar will work beautifully! Often I do half granulated and half brown to add a little more flavor.

  14. Hettie
    Posted May 18, 2015 at 12:13 PM | Permalink

    I made this yesterday substituting gluten free flour and vegan egg substitute and it came out really nice. It does have the consistency of gf bread (solid not fluffy) but very yummy!

  15. Posted July 19, 2015 at 2:25 PM | Permalink

    I want to leave out the raisins, do I need to change anything in the recipe to make up for it? Not a fan of raisins! Thanks!

    • Posted July 19, 2015 at 9:01 PM | Permalink

      Nope, don’t change a thing – just leave them out! 🙂

  16. Michelle
    Posted October 29, 2015 at 1:09 AM | Permalink

    This recipe was great!! All the ingredients mixed well, the dough rose perfectly and it cooked nicely. I don’t like raisins but hubby does so it was for him 🙂 The things we do for our men. The only issue I had was the top came out really dark? I put the egg wash on the top of the loaf also and sprinkled the cinnamon sugar (like it says) along with a bit of brown sugar. Not sure if the brown sugar did me in but I think next time I will leave it out. He ate almost a whole loaf after dinner so I’m guessing it was yummy.

  17. Mexico
    Posted January 5, 2016 at 12:52 PM | Permalink

    I just did this recipe last night so I could eat it for breakfast. It was DELICIOUS! My first raisin bread and it turned out gooooooood. Thank you, I won’t have to try other recipes! I definitely will stick to this one.

  18. Posted August 31, 2016 at 2:21 AM | Permalink

    My nephews would love this raisin bread! Thanks for sharing 🙂 Pinned for later reference.

  19. Amanda
    Posted September 1, 2016 at 11:50 AM | Permalink

    Do you prep the loaf pans with butter, spray? Cannot wait to try this recipe this week!!

    • Posted September 9, 2016 at 10:07 AM | Permalink

      Nope, but you could if you wanted to. Wouldn’t hurt!

  20. AUBREY
    Posted February 12, 2017 at 2:02 PM | Permalink

    Can I use bread flour?

  21. Posted September 28, 2017 at 12:39 PM | Permalink

    Sounds so good that I am making it today and posting with the link to your site! Cannot wait to taste it!
    I thought we could just eat one loaf and use the other for weekend French toast!
    Thanks for a great recipe.

  22. Katie
    Posted March 25, 2018 at 9:32 AM | Permalink

    I’ve made this bread several times. My grandfather LOVES this bread. He used to buy cinnamon raisin bread so I made this when I first found this recipe and gave him a loaf and now he won’t buy the bread anymore and always asks me to make him some!

  23. Rebecca Hendershot
    Posted April 21, 2018 at 10:59 PM | Permalink

    What size bread pan do you use?

  24. Candice
    Posted August 15, 2018 at 2:10 PM | Permalink

    Making this right now! My dough is rising crazy fast! Can’t wait to have a slice! Thanks for the recipe!

  25. Megan S
    Posted January 3, 2019 at 11:36 AM | Permalink

    Bread turned out beautiful and delicious. I used the raisin soaking water for the water in the bread. I also did half brown sugar half white in the swirl. The swirl stayed tight and adhered after baking making a very beautiful perfect swirl in each slice.

2 Trackbacks

  1. By Cinnamon + Raisin + Bread = Awesome « yarngeek on March 5, 2012 at 11:42 PM

    […] was browsing TasteSpotting in my Google Reader today and happened across this amazing recipe for Cinnamon-Raisin Swirl Bread.  With my several week craving for cinnamon rolls, I figured this bread would do the trick.  (For […]

  2. By Cinnamon Raisin Bread | DiaryOfADilettante on February 24, 2016 at 9:19 PM

    […] episodes of The Great British Baking Show that we watched recently, I decided to try making this Cinnamon Raisin Bread. I’d only made my own cinnamon raisin bread once a few years ago, and it turned out well. […]

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.