Ingredients
The Dough:
4 cups all-purpose flour
1 cup milk, warmed (around 110°F/43°C)
½ cup sugar
¼ cup butter, melted
2 large eggs
1 packet (2 ¼ tsp) active dry yeast
1 tsp salt
1 cup raisins
The Cinnamon Swirl Filling:
1 tbsp ground cinnamon
¼ cup granulated sugar
1 tbsp milk or melted butter (for brushing the dough)
🥣 Directions
Step 1: Activate the Yeast
In a large mixing bowl (or the bowl of a stand mixer), combine the warmed milk, a tablespoon of the sugar, and the active dry yeast. Let it sit for 5 to 10 minutes until it becomes frothy and bubbly.
Step 2: Mix the Dough
Add the remaining sugar, melted butter, eggs, and salt to the yeast mixture. Whisk gently to combine. Gradually add the all-purpose flour, cup by cup, stirring until a soft dough forms. Turn the dough out onto a floured surface and knead for about 5 to 7 minutes until smooth and elastic. Gently knead the raisins into the dough until they are evenly distributed.
Step 3: First Rise
Form the dough into a ball and place it inside a lightly oiled bowl. Cover it with a clean kitchen towel and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.
Step 4: Assemble the Swirl
Punch down the risen dough and roll it out on a lightly floured surface into a large rectangle (roughly 8×15 inches). Brush the surface lightly with a tablespoon of milk or melted butter. In a small cup, mix the ground cinnamon and ¼ cup of sugar together, then sprinkle it evenly all over the dough rectangle, leaving a small border around the edges.
Step 5: Roll and Second Rise
Starting from the short end, roll the dough up tightly into a log. Pinch the seams and ends firmly to seal in the cinnamon sugar. Place the log, seam-side down, into a greased 9×5-inch loaf pan. Cover and let it rise a second time for about 45 minutes until the dough crowns just over the top of the pan.
Step 6: Bake to Perfection
Preheat your oven to 350°F (175°C). Bake the loaf for 35 to 40 minutes. If the top begins to brown too quickly, tent it loosely with aluminum foil halfway through. The bread is done when the top is golden brown and the bottom sounds hollow when tapped.
Let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing so the cinnamon swirl sets beautifully!