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Swirled Cinnamon Raisin Bread

 Swirled Cinnamon Raisin Bread
Slices of warm cinnamon bread and a cup of hot tea work wonders for holiday visitors to our home. My mother received this recipe from a friend in West Virginia.
32 ServingsPrep: 25 min. + rising Bake: 45 min. + cooling


  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm water (110° to 115°)
  • 1 cup sugar, divided
  • 1/4 cup canola oil
  • 2 teaspoons salt
  • 2 eggs
  • 6 to 6-1/2 cups all-purpose flour
  • 1 cup raisins
  • Additional canola oil
  • 3 teaspoons ground cinnamon


  • In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar,
  • oil, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough
  • remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place or until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide in
  • half. Knead 1/2 cup raisins into each; roll each portion into a
  • 15x9-in. rectangle. Brush with additional oil. Combine cinnamon and
  • remaining sugar; sprinkle to within 1/2 in. of edges.
  • Tightly roll up, jelly-roll style, starting with a short side; pinch
  • seam to seal. Place, seam side down, in two greased 9x5-in. loaf

2 of 2

Swirled Cinnamon Raisin Bread (continued)

Directions (continued)

  • pans. Cover and let rise until doubled, about 30 minutes.
  • Preheat oven to 375°. Brush with oil. Bake 45-50 minutes or until
  • golden brown. Remove from pans to wire racks to cool. Yield: 2
  • loaves (16 slices each).
Nutritional Facts: 1 slice equals 145 calories, 2 g fat (trace saturated fat), 13 mg cholesterol, 153 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 2 starch.