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Swirled Cinnamon Raisin Bread Recipe

Swirled Cinnamon Raisin Bread Recipe

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.
TOTAL TIME: Prep: 25 min. + rising Bake: 45 min. + cooling YIELD:32 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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 pans. Cover and let rise until doubled, about 30 minutes.
  • 5. 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: 145 calories, 2g fat (0 saturated fat), 13mg cholesterol, 153mg sodium, 28g carbohydrate (9g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch.

Reviews for Swirled Cinnamon Raisin Bread

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Kisha128 User ID: 8697567 241715
Reviewed Jan. 14, 2016

"Great recipe, don't bake it for the 45 minutes. The outer crust will be to hard, easy and delish ;)"

Kwviola User ID: 8603946 236377
Reviewed Nov. 4, 2015

"Made this tonight, hubby made 1/2 without raisins and it turned out perfect, mine I added raisins but it ended up comically cavernous in the middle. (Says more about my baking skills than the recipe though!) Ours cooked in about 30 minutes; if I had let it go the full 45 that I had set the timer for, it would have burned. The nose knows!"

lallday User ID: 8454863 229864
Reviewed Jul. 20, 2015

"Divine, easy recipe to make, final product is exactly what I was looking for."

pupcakes81 User ID: 8017729 225453
Reviewed Apr. 26, 2015

" good. I replaced the raisins with chopped prunes because it was all I had. I may experiment with whole wheat and maybe ground flaxseed, but there is nothing wrong with the way it is now."

kelaghazal User ID: 8076444 222330
Reviewed Mar. 8, 2015

"awesome bread,my children love it, I put chopped walnuts in with the cinnamon and sugar."

kap97 User ID: 8114921 87910
Reviewed Nov. 22, 2014

"Hands down the best raisin bread recipe I've found. Has the perfect amount of raisins and cinnamon and makes a good amount of bread, at two loaves (I freeze one after baking it). I use butter to brush the tops of the bread rather than oil. I also only put 1 tsp of salt rather than 2, but that's just me. Also it never takes my oven the whole 45-50 minutes to cook the bread, more like 30-40 minutes, but it could just be my oven."

thishungering User ID: 2128082 36430
Reviewed May. 30, 2009

"I made this bread this afternoon, it's AMAZING! Instead of brushing the dough with oil I used butter. Definitely will make again."

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