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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 (0g 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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Reviewed Jan. 14, 2016

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

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!"

Reviewed Jul. 20, 2015

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

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."

Reviewed Mar. 8, 2015

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

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."

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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