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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.
Jana Rae

Bread Machine Cinnamon Raisin Bread | Perfect Cinnamon Swirl

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
Servings: 1 loaf
Course: Bread
Cuisine: American
Calories: 204
Ingredients Method Notes

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

Method
 

  1. Step 1: Making the Dough
  2. Add all dough ingredients (except raisins) into the bread machine pan in the order recommended by your machine.
  3. Select the DOUGH cycle and press START.
  4. Check the dough consistency 15 minutes into the cycle. Adjust by adding flour or liquid, one tablespoon at a time, if needed.
  5. When prompted (or before shaping), add raisins to the dough to prevent them from mashing during kneading.
Step 2: Shaping the Loaf
  1. Remove the dough from the bread machine onto a floured surface. Form into a ball and let rest for 10 minutes.
  2. Roll the dough into a 9 x 14-inch rectangle. Spritz lightly with water.
  3. Mix the filling ingredients and sprinkle evenly over the dough.
  4. Roll the dough jelly-roll style from the short end, pinch the seam, and tuck the ends under.
  5. 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
  1. Preheat oven to 375˚F (190˚C).
  2. (Optional) Brush the loaf with the egg-water glaze for a golden crust.
  3. Bake for 35-45 minutes or until the internal temperature reaches 190˚F (88˚C).
  4. 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.