Cinnamon Swirl Milk Bread with Raisins

Perfect as a snack or breakfast, you’ll love this Cinnamon Raisin Swirl Milk Bread. A little different than the typical cinnamon raisin bread, this milk bread version of cinnamon raisin has a subtle cinnamon flavour mixed in throughout.

Inspired by my recent Matcha Swirl Milk Bread, I wanted to do a cinnamon swirl bread version of it! Usually cinnamon raisin swirl bread have a cinnamon sugar mixture brushed onto the dough and rolled up but I wanted to have a layer of cinnamon infused bread instead. It’s definitely a fun take!

I usually do my bread in two loaves but I got a new loaf pan that’s 9″ (thanks H for taking me to Homesense haha) and larger than my usually pans so I decided to just make this cinnamon bread as one large loaf instead!

Why You’ll Love This Cinnamon Raisin Bread

• It’s pretty. I eat with my eyes and I’m a sucker for a pretty slice of bread. The layer of cinnamon bread just makes me smile when I see it.
• It tastes like a less intense version of cinnamon rolls. I find cinnamon rolls to be a little too rich and sweet (especially with the icing) so it’s something that I’m able to enjoy in the mornings with my latte without being overloaded with sweetness.
• Thanks to the tangzhong, the cinnamon swirl bread is soft, fluffy, and will last longer than a regular loaf of homemade bread.

What You’ll Need

For the tangzhong:

• flour
• milk

For the swirled matcha milk bread:

• milk — warmed to 30 to 40C
• active dry yeast
• flour — I used all purpose flour
• white granulated sugar
• brown sugar
• kosher salt
• eggs — room temperature
• room temperature butter
• raisins
• ground cinnamon

The loaf pan I use is a 9 inch pan.

What Is Tangzhong?

Tangzhong (湯種) is a water roux made of typically a mixture of flour and water. This method ensures that the bread can be kept for days and still stay very soft and airy. For this soft cinnamon raisin bread loaf, I used flour + milk instead of flour + milk + water. Alternatively, you can also use just flour + water. To make the tangzhong, you just combine the flour and liquid, then place it on medium heat, whisking constantly until the mixture becomes a paste. It should only take 1 to 2 minutes.

How to Make Cinnamon Raisin Swirl Milk Bread

• To make the tangzhong: In a saucepan, combine flour and milk before placing it on medium heat. Whisk it constantly until the mixture has turned into a paste. This should take around 1 to 2 minutes.

• At the same time, heat up your milk. I heat up my milk by placing it in a measuring cup then putting the measuring cup in a pot of water over medium heat.
• Set the tangzhong aside to cool once done and add the yeast to the warmed milk and allow the yeast to bloom for 10 minutes. It should almost double in size.

• While the yeast is blooming, prep the dough by combining flour, sugar (white and brown), and salt in your mixer bowl. 
• When ready, on the low speed setting (2 on my KitchenAid), combine dry mix with the egg, tangzhong, and the milk and yeast mixture. Knead until everything has been incorporated this might take up to 5 minutes.
• Add in the raisins.
• Increase speed to medium (4 on my KitchenAid) and knead dough for another 3 to 5 minutes until smooth, adding in 4 tbsp of butter in 1 tbsp blocks. *if your dough isn’t coming together after the butter has mixed in, you can add up to 1 tbsp of flour to help the dough come together.

• When done, remove the dough from the mixer bowl divide it in half.
• Gently shape one half into a ball while holding it. Place the dough ball into a greased bowl and cover with plastic or a tea towel.
• To the other half, add the cinnamon powder and knead it in or combine it with the mixer. I prefer using the mixer for this instead of hand kneading the cinnamon in. Once combined with the cinnamon, place the dough ball into a greased bowl and cover with plastic or a tea towel.
• Allow to proof for 1 to 2 hours or until the dough has doubled.
• While the dough is rising, prepare your loaf pan by spraying it with some non-stick and lining with parchment.
• Once doubled, transfer the two dough balls one at a time to a lightly floured work surface.

• Roll the doughs out to around 8.5 inches x 14 inches, as close to a rectangle as possible. Positioning the dough with the 8.5 inch width facing you.
• Lightly wet your hands and lightly run your hands over the plain dough.
• Take the cinnamon dough that was rolled out and layer it on top of the plain one. Use the rolling pin to help gently squish them together. The water from earlier should help them stick to each other.

• Carefully roll the dough into a little log by rolling from the top down or bottom up.
• Once rolled, place the loaf seam side down in the loaf pan. Cover and let rise for 1 hour.
• Heat over to 350°F.
• Beat an egg and brush the egg over the risen loaf.
• Bake the loaf for 50 to 55 minutes on the low rack of your oven.
• When done, let cool before slicing and enjoying!

Tips and Notes

• The outside of the loaf may look a little ugly but I promise you the inside will look stunning when you cut into it!
• You are welcome to swap the raisins for golden raisins.
• Ovens may vary so your bake time may vary. The way I like to check is by sticking in a thermometer and checking if the bread has reached a temperature of 190°F/87.7°F. Also, if the thermometer doesn’t come out clean, then the bread needs more time as well.

• I like to bloom my yeast in a measuring cup as I can easily track if the yeast has “doubled in size.”
• If your yeast isn’t rising, add in 1 tsp of sugar and give it 5 more minutes. If it is still not bubbly or rising then your yeast is dead and you’ll need new yeast.
• Feel free to add a splash of milk to the egg wash if you prefer.
• Be sure to let the bread loaves cool before slicing!
• This cinnamon swirl bread can last 4 to 5 days wrapped in plastic wrap at room temperature.
• The cinnamon layer will take a little longer to incorporate the ground cinnamon into. When baked, it will be a bit more dense thanks to the cinnamon but not to worry, it’s not super noticeable!
• If you are worried about your raisins being dry from baking, you can give them a quick soak beforehand but it’s not an issue I’ve encountered personally.

Cinnamon Swirl Milk Bread with Raisins

Perfect as a snack or breakfast, you’ll love this Cinnamon Raisin Swirl Milk Bread. A little different than the typical cinnamon raisin bread, this milk bread version of cinnamon raisin has a subtle cinnamon flavour mixed in throughout.

5 from 1 vote

Print Rate

Prep Time: 17 mins

Cook Time: 50 mins

Bread Proof Time: 2 hrs

Total Time: 3 hrs 7 mins

Servings: 1 loaf

Ingredients

For the tangzhong:

• 3 tbsp flour
• 6 tbsp milk

For the five spice scallion milk bread:

• ½ cup milk, warmed to 30 to 40C
• 7 grams active dry yeast, 1 packet
• 320 grams all purpose flour, 2½ cup (*plus 2 tbsp)
• ¼ cup granulated sugar
• ¼ cup brown sugar
• 1 tsp kosher salt
• 2 eggs, room temperature, one for the dough, one for the egg wash
• ½ cup raisins
• 4 tbsp room temperature butter
• 1½ tbsp ground cinnamon

Equipment

• Loaf pan
• Mixer
• parchment paper + non stick spray
• Bowl for proofing
• Rolling pin

Instructions

• To make the tangzhong: In a saucepan, combine flour and milk before placing it on medium heat. Whisk it constantly until the mixture has turned into a paste. This should take around 1-2 minutes.
• At the same time, heat up your milk. I heat up my milk by placing it in a measuring cup then putting the measuring cup in a pot of water over medium heat.
• Set the tangzhong aside to cool once done and add the yeast to the warmed milk and allow the yeast to bloom for 10 minutes. It should almost double in size.
• While the yeast is blooming, prep the dough by combining flour, sugar (white and brown), and salt in your mixer bowl. 
• When ready, on the low speed setting (2 on my KitchenAid), combine dry mix with the egg, tangzhong, and the milk and yeast mixture. Knead until everything has been incorporated this might take up to 5 minutes.
• Add in the raisins.
• Increase speed to medium (4 on my KitchenAid) and knead dough for another 3 to 5 minutes until smooth, adding in 4 tbsp of butter in 1 tbsp blocks. *if your dough isn’t coming together after the butter has mixed in, you can add up to 2 tbsp of flour to help the dough come together.
• When done, remove the dough from the mixer bowl divide it in half.
• Gently shape one half into a ball while holding it. Place the dough ball into a greased bowl and cover with plastic or a tea towel.
• To the other half, add the cinnamon powder and knead it in or combine it with the mixer. I prefer using the mixer for this instead of hand kneading the cinnamon in. Once combined with the cinnamon, place the dough ball into a greased bowl and cover with plastic or a tea towel.
• Allow to proof for 1 to 2 hours or until the dough has doubled.
• While the dough is rising, prepare your loaf pan by spraying it with some non-stick and lining with parchment.
• Once doubled, transfer the two dough balls one at a time to a lightly floured work surface.
• Roll the doughs out to around 8.5 inches x 14 inches, as close to a rectangle as possible. Positioning the dough with the 8.5 inch width facing you.
• Lightly wet your hands and lightly run your hands over the plain dough.
• Take the cinnamon dough that was rolled out and layer it on top of the plain one. Use the rolling pin to help gently squish them together. The water from earlier should help them stick to each other.
• Carefully roll the dough into a little log by rolling from the top down or bottom up.
• Once rolled, place the loaf seam side down in the loaf pan. Cover and let rise for 1 hour.
• Heat over to 350°F.
• Beat an egg and brush the egg over the risen loaf.
• Bake the loaf for 50 to 55 minutes on the low rack of your oven.
• When done, let cool before slicing and enjoying!

Notes

• *If your dough isn’t coming together after the butter has mixed in, you can add up to 2 tbsp of flour to help the dough come together.*
• If your yeast isn’t rising, add in 1 tsp of sugar and give it 5 more minutes. If it is still not bubbly or rising then your yeast is dead and you’ll need new yeast.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Author: Carmy

Course: Side Dish

Cuisine: Canadian

More Bread Recipes To Try

• Strawberry Swirl Milk Bread Rolls
• Matcha Swirl Milk Bread
• Milk Bread Dinner Rolls
• Cheese Bread Buns
• Basil and Garlic No Knead Bread
• Air Fryer Bagels
• Air Fryer Garlic Bread

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