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I’ll admit it: I laughed out loud when I discovered the trick for an ultra-moist cinnamon swirl. There are three reasons I was so delighted:
- I learned (via King Arthur Flour) how to create a super-moist cinnamon swirl without buying a specialty spread.
- I served raisins to two children who insist they hate them — and they loved the bread.
- The first two reasons are connected.
Here’s the backstory. A friend asked me for a cinnamon “schmear” — the moist filling many bakeries use in their cinnamon breads and rolls. My early searches turned up fillings that were missing something important, so I put the idea aside for a while.
At the same time, I have two kids who are firm anti-raisin crusaders. They avoid fruit in general and slam the brakes when raisins are even suspected. The rest of the family, though, adores raisin cinnamon bread, which left me torn: make the classic version and face two sad faces, or make a plain cinnamon swirl and lose the depth of moisture the fruit provides.
Then I found a King Arthur Flour recipe for Cinnamon Swirl Bread. At first I spotted “raisins” in the ingredients and almost stopped reading, but the recipe included a key suggestion: purée the raisins (or currants) with the sugar and cinnamon in a blender or food processor until smooth. The fruit adds moisture and subtle flavor, but blended it becomes part of the filling rather than obvious bits in the bread.
I tried it and it was a hit. The raisin mixture becomes a deep, dark, moist swirl that delivers the texture I was after without triggering the anti-raisin radar. I made a double batch and it disappeared at breakfast. Even the raisin-averse kids couldn’t get enough.
This loaf is more than its filling. The dough is a soft white loaf with a touch of cinnamon kneaded in, rolled around that rich filling. The King Arthur team’s tip to use an egg wash rather than brushing with butter helps the loaf slice neatly and hold the swirl together. The recipe also calls for a crumbly streusel on top — perhaps an indulgence, but a delicious one. The result: tender, swirled bread that makes exceptional cinnamon toast.
Cinnamon Swirl Bread: tender, flavorful, and perfect for breakfast.
Cinnamon Swirl Bread
Rebecca Lindamood
Pin Recipe
Ingredients
- For the dough:
- 3 cups (12 3/4 ounces) all-purpose flour
- 1/3 cup (or 1/4 cup potato flour) instant potato flakes or potato flour
- 1/4 cup (1 1/4 ounces) nonfat dry milk
- 1 1/4 teaspoons salt
- 1/2 teaspoon cinnamon
- 3 tablespoons (1 1/4 ounces) granulated sugar
- 2 1/2 teaspoons instant yeast
- 4 tablespoons (2 ounces) butter, softened
- 1 cup (8 ounces) water
- For the filling:
- 1/4 cup (2 ounces) raw sugar
- 2 1/2 teaspoons cinnamon, divided
- 1/4 cup (1 1/2 ounces) raisins or currants
- 2 teaspoons all-purpose flour
- 2 tablespoons granulated sugar
- 1 large egg, beaten with 1 tablespoon water (egg wash)
- For the topping:
- 2 tablespoons (1 ounce) cold butter
- 2 tablespoons (7/8 ounce) granulated sugar
- 1/4 teaspoon cinnamon
- 1/4 cup all-purpose flour
Instructions
For the dough:
- Combine all dough ingredients in a large bowl or the bowl of a stand mixer and mix until the dough pulls away from the sides.
- Knead until smooth and satiny: about 10 minutes by hand or 5–7 minutes by mixer.
- Oil a large bowl, transfer the dough, cover lightly, and let rise in a warm, draft-free spot until puffy and nearly doubled.
For the filling:
- Pulse the raisins, raw sugar, 1 1/2 teaspoons cinnamon, and 2 teaspoons flour in a blender or food processor until the fruit is finely broken down and the sugar forms clumps.
- Stir the remaining cinnamon with the granulated sugar in a small bowl and set aside.
To assemble:
- Lightly oil a work surface and roll the dough into a roughly 16″ x 8″ rectangle.
- Brush about half of the egg wash over the dough, spread the raisin mixture evenly, then sprinkle the cinnamon sugar over the top.
- Starting at the short end, roll the dough into a tight log to avoid air pockets. Pinch the seam and ends closed and tuck the ends under.
- Place the log in a greased 8 1/2″ x 4 1/2″ loaf pan. Cover and let rise at room temperature for about an hour, until risen just above the pan edge.
To top and bake:
- Preheat the oven to 350°F (175°C).
- Combine the topping butter, sugar, cinnamon, and flour with a pastry blender or in a food processor until crumbly.
- Brush the risen loaf with the remaining egg wash and sprinkle the streusel evenly, gently pressing it into place.
- Bake about 45 minutes, tenting with foil if it browns too quickly during the last 15 minutes.
- Cool in the pan on a rack for 5 minutes, run a butterknife around the edges, then turn the pan on its side and slide the loaf out to cool completely before slicing. This helps keep the streusel in place.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use.
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