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Golden-brown cinnamon raisin bread loaf with a soft swirl of cinnamon filling, freshly sliced and placed on a wooden board.

Bread Machine Cinnamon Raisin Bread | Perfect Cinnamon Swirl

Jana Rae
Discover how to make the ultimate Bread Machine Cinnamon Raisin Bread with a sweet cinnamon swirl. Easy, delicious, and perfect for breakfast or snacking!
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Prep Time 20 minutes
Cook Time 40 minutes
Proofing Time 2 hours
Total Time 3 hours
Course Bread
Cuisine American
Servings 1 loaf
Calories 204 kcal

Ingredients
  

Dough:

  • ⅔ cup milk
  • 2 large eggs
  • 3 tbsp unsalted butter, chopped
  • ¼ cup granulated sugar
  • 1 ½ tsp table salt
  • ½ tsp cinnamon
  • 3 cups bread flour
  • 2 ¼ tsp instant yeast
  • ⅔ cup raisins or currants

Filling:

  • ⅓ cup powdered sugar
  • 2 tsp cinnamon
  • ⅛ tsp ground cloves

Glaze (optional):

  • 1 large egg
  • 1 tbsp water

Instructions
 

  • Step 1: Making the Dough
  • Add all dough ingredients (except raisins) into the bread machine pan in the order recommended by your machine.
  • Select the DOUGH cycle and press START.
  • Check the dough consistency 15 minutes into the cycle. Adjust by adding flour or liquid, one tablespoon at a time, if needed.
  • When prompted (or before shaping), add raisins to the dough to prevent them from mashing during kneading.

Step 2: Shaping the Loaf

  • Remove the dough from the bread machine onto a floured surface. Form into a ball and let rest for 10 minutes.
  • Roll the dough into a 9 x 14-inch rectangle. Spritz lightly with water.
  • Mix the filling ingredients and sprinkle evenly over the dough.
  • Roll the dough jelly-roll style from the short end, pinch the seam, and tuck the ends under.
  • Place the dough seam-side down in a greased 9 x 5-inch loaf pan. Cover and let rise until almost doubled (about 1-2 hours).

Step 3: Baking

  • Preheat oven to 375˚F (190˚C).
  • (Optional) Brush the loaf with the egg-water glaze for a golden crust.
  • Bake for 35-45 minutes or until the internal temperature reaches 190˚F (88˚C).
  • Let the bread cool in the pan for 15 minutes before transferring to a cooling rack.

Notes

Notes and Tips

  • Milk Temperature: Use lukewarm milk to help activate the yeast.
  • Adjusting for Dough Consistency: Add liquid or flour sparingly to achieve a soft, tacky dough that pulls away from the sides.
  • Storage: Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.