Cinnamon Raisin Swirl Breakfast Bread

• 2 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp salt
• 3/4 cup warm milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1 cup raisins
• 2 tbsp cinnamon
• 1/4 cup brown sugar

Steps

1. 1 In a large bowl, whisk together flour, granulated sugar, yeast, and salt.
2. 2 In a separate bowl, mix warm milk, melted butter, egg, and vanilla extract. Add to the dry ingredients and mix until a dough forms.
3. 3 Knead the dough on a floured surface for about 5 minutes until smooth.
4. 4 Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.
5. 5 Combine raisins, cinnamon, and brown sugar in a small bowl.
6. 6 Roll out the dough into a rectangle, spread the raisin mixture evenly, and roll up tightly.
7. 7 Place the rolled dough seam-side down in a greased 9x5-inch loaf pan.
8. 8 Cover and let rise for another 30 minutes.
9. 9 Preheat oven to 375°F. Bake for 30-35 minutes, or until golden brown.
10. 10 Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Loaf pan
• Pastry brush

Variations

• Add a handful of chopped nuts for texture.
• Swap raisins for dried cranberries for a tangy twist.

Substitutions

• Use almond milk for a dairy-free option.
• Substitute coconut sugar for a less processed sweetener.

Pairings

• Fresh fruit salad
• Honey butter

Nutrition

Tips

• For extra softness, brush the top of the loaf with melted butter immediately after baking.
• If raisins are very dry, plump them in warm water for 10 minutes before use.

Storage

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Reheat slices in a toaster or oven for best texture.

Freezing: Freezes well for up to 3 months. Thaw at room temperature or warm in the oven.

Serving Suggestions

• Serve with a schmear of cream cheese.
• Pair with a hot cup of coffee or tea.

FAQ