Cinnamon Swirl Raisin Bread for Bread Machine
Elevate your breakfast or snack time with this delightful Cinnamon Swirl Raisin Bread, perfectly crafted in your bread machine for ease and foolproof results. This recipe combines the warm, comforting flavors of cinnamon and brown sugar with the chewy sweetness of plump raisins, all swirled into a soft, golden loaf. Using simple pantry staples like bread flour, milk, and softened butter, this homemade bread brings bakery-quality goodness to your kitchen. With minimal prep and the convenience of the "Sweet Bread Cycle," the bread machine handles the heavy lifting, leaving you with a show-stopping swirl that’s as beautiful as it is delicious. Perfect toasted with a pat of butter or as a base for indulgent French toast, this bread is guaranteed to impress your family and guests alike.
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Recipe Information
Ingredients
- 1 cup Whole milk
- 4 tablespoons Unsalted butter, softened
- 1 unit Large egg
- 3 tablespoons Granulated sugar
- 1 teaspoon Salt
- 3 cups Bread flour
- 1.5 teaspoons Active dry yeast
- 0.75 cup Raisins
- 2 teaspoons Ground cinnamon
- 3 tablespoons Brown sugar
- 1 teaspoon Water
Instructions
Pour the milk into the bread machine pan, followed by the softened butter, egg, granulated sugar, and salt.
Add the bread flour, ensuring it covers the liquid ingredients completely.
Create a small indentation in the center of the flour (but not down to the liquid) and add the active dry yeast.
Place the pan into the bread machine, select the 'Sweet Bread Cycle,' and start the machine.
After the initial mixing phase (or when your machine prompts to add mix-ins), add the raisins to the dough.
While the dough is kneading, in a small bowl, mix the ground cinnamon, brown sugar, and 1 teaspoon of water to create the cinnamon swirl paste.
When the dough cycle completes and the machine signals for shaping, remove the dough and transfer it to a clean surface lightly dusted with flour.
Roll the dough into a rectangle approximately 12x8 inches.
Spread the cinnamon paste evenly over the surface of the dough, leaving a 1-inch border along the edges.
Starting from one short end, tightly roll the dough into a log. Pinch the seam and ends to seal.
Place the rolled dough back into the bread machine pan and let it rise for the final proofing stage as per your machine's instructions.
When the machine transitions to the baking cycle, allow the bread to bake until it is golden brown and emits a sweet, cinnamon aroma.
Carefully remove the bread from the machine and transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 2581 mg | 112% | |
| Total Carbohydrate | 461.8 g | 168% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 155.3 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 547 mg | 42% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 1868 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
