I’ve had cinnamon swirl bread stuck in my head for weeks. I can’t tell you the last time I said some so I’m not sure why I was struck with the sudden need to make a loaf but I’m so glad I did.
This bread is perfection. The husband is on a diet but he’s been saving his calories to have a piece each day. The inside is soft and the crust is just crisp enough. Cinnamon, brown sugar, raisins – it’s a new favorite in this house. And bonus points for being bread machine friendly!
Cinnamon Swirl Bread
For the dough:
- ½ cup warm milk
- 2 tablespoons warm water
- 1 egg
- 2 tablespoons butter or margarine (softened)
- ½ teaspoon salt
- 2 tablespoons cup sugar
- 2 ½ cups bread flour
- 1 ¼ teaspoons active dry yeast
For the filling:
- 2 tablespoons butter or margarine (melted)
- ⅓ cup brown sugar
- 1 tablespoon ground cinnamon
- ¼ cup raisins
- In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
- When cycle is completed, turn dough onto a lightly floured surface. Roll into a 10-in. x 8-in. rectangle. Brush with butter. Combine brown sugar, cinnamon, and raisins; sprinkle over dough. Roll up tightly jelly-roll style, starting with a short side. Pinch seams and ends to seal. Place seam side down in greased 9-in. x 5-in. x 3-in. loaf pan. Cover and let rise in a warm place until doubled, about 1 hour.
- Bake at 350 degrees F for 25 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Remove form pan to wire racks to cool completely.