Cinnamon Raisin Swirl Bread

Cinnamon Raisin Swirl Bread

109 Reviews 24 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Joey Byrtus
Recipe by  Joey Byrtus

“Delicioso! Made using bread machine and normal oven, also usable without bread machine. Like a giant Cinnamon bun.”

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Adjust Servings

Original recipe yields 2 - 9x5 inch loaves



  1. Place water, milk, shortening, salt, flour, sugar and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
  2. If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.
  3. Take dough out after first kneading cycle has finished. Turn dough out onto a lightly floured surface and roll out into a rectangle. Spread dough with butter, brown sugar, and cinnamon. Roll dough, and divide into two parts. Place loaves in two lightly greased 9x5 inch bread pans. Cover and let rise in a warm place until doubled in size, about 1 hour.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Brush tops of risen loaves with melted butter and bake in preheated oven for 30 to 40 minutes, until crust is brown and loaves sound hollow when tapped.

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Reviews (109)

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I made this once to give it a try. LOVED it! Only changes I made when making it again was to put a dash of cinnamon in the dough, added powdered milk and skipped adding the milk (to keep the dough more elastic instead of sticky) and soaked the raisins in water for about an hour before starting the recipe for the bread machine. My whole family loved this recipe so much I made 15 loaves for a bake sale and sold out in less than an hour because I offered samples. Thank you Joey for this awesome recipe!

Sarah Jo

Sarah Jo

I made this using my Kitchen Aid mixer from start to finish. I did double the filling. I might triple it next time, for a deeper swirl. The dough came together beautifully (I've been having such issues with that lately) and rose like a champ. It's baking now, but I'll update after we've cut into it at tomorrow's breakfast. EDITED: Excellent bread. I liked that it wasn't overly sweet. The raisins add a nice touch. I couldn't wait for it to cool fully, I ate a piece warm with butter. Heavenly. Cut well even warm, didn't fall apart like most cinnamon breads do. Perfection. TIP: You might want to oil the pan down and make sure both sides of the loaf are oiled. It's a stickier bread, which means when it rises, you'll have a heck of a time getting it off the saran wrap if you don't. EDITED AGAIN: The vanilla glaze from this site is wonderful drizzled over warm slices of this bread. Just like a cinnamon roll!



Maybe it's because I'm pregnant, but this bread was sooo good! I had to add some more flour, about 1/4 cup, as it was too wet and sticky in the bread machine. I also added a teaspoon of cinnamon to the dough and plumped up the raisins in boiling water before adding to the bread machine. After rolling out, I doubled the brown sugar and cinnamon for the filling. Baked exactly 30 minutes...perfect!

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Amount Per Serving (20 total)

  • Calories
  • 158 cal
  • 8%
  • Fat
  • 3.5 g
  • 5%
  • Carbs
  • 28.1 g
  • 9%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 131 mg
  • 5%

Based on a 2,000 calorie diet



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Cinnamon Raisin Bread I


next recipe:

Cinnamon Bread II