Classic (if not a little sweeter) Cinnamon Raisin Swirl Bread

Learn how to make the perfect homemade Cinnamon Raisin Swirl Bread with a soft, tender crumb and a rich cinnamon-cocoa filling. This cozy, nostalgic recipe is made with mashed potato for extra moisture and warmth—perfect for chilly days!

Growing up in Los Angeles, a city known more for its endless sunshine than its frigid temperatures, you might think I’ve never truly been cold. But cold is all relative, right? I was raised in what we lovingly called a “Go Put On A Sweater” household. The heater? It was a last resort, reserved for those rare, bone-chilling mornings when the windows frosted over—which, in Southern California, meant anything below 60 degrees. Before we could even think about adjusting the thermostat, we had to layer up: a sweater first, then socks, and if we were still shivering, a jacket. Even now, decades later and states away, I can still hear my mom’s voice gently reminding me, “Do you have socks on?” before I’d even finish saying I was cold.

Fast forward to life in Bellville, Texas, where we’re experiencing a rare and wondrous snowfall. The kind of snow that feels like a gift, delicate and fleeting, but with it comes a particular kind of chill that seeps into the bones of my old, drafty house. Also ice – I’m bound to slip and fall.  There’s no insulation in these wooden walls, no buffer against the creeping cold, and so I find myself leaning into old habits. I have a sweater on indoors—and a jacket, too. Will keeps the fire burning in the living room, and I’ve been keeping the oven on for an added touch of warmth, using it as an excuse to bake bread and roast chicken and generally just hang out by the oven door.

Today’s bake is a loaf of Cinnamon Raisin Swirl Bread, a recipe that feels as much like a cinnamon roll as it is a loaf of bread. This bread is more than just second breakfast; it’s a small joy, a tangible warmth on a cold winter day.

If you’re like me, wrapped up in layers and seeking comfort wherever you can find it, I hope you’ll let this bread be a little warmth in your home, too. Let’s preheat the oven, pour a cup of tea (into an insulated cup for heaven’s sake), and watch the snow fall from the kitchen window nearest the warm oven.

Here are the ingredients you’ll need to make this Cinnamon Raisin Swirl Bread:

•  all-purpose flour

•  active dry yeast

•  boiled and mashed potato

•  dry milk powder

•  granulated sugar

•  lukewarm water

•  butter

•  kosher salt

•  raisins

•  ground cinnamon and unsweetened cocoa powder

•  brown sugar

•  a large egg

Let’s talk about the dough for this Cinnamon Raisin Swirl Bread. This dough is enriched, meaning we’re adding a little extra goodness to make it soft, tender, and downright irresistible. Two special ingredients make all the difference here: dry milk powder and mashed potato.

Why dry milk powder? It adds richness, a touch of sweetness, and helps create that soft, pillowy texture we’re after. Think of it as the secret ingredient that gives the bread a bakery-style tenderness without making it too heavy.

And mashed potato? You might not expect to see mashed potatoes in a bread recipe, but trust me, they’re the key to an ultra-soft and moist loaf. The starch in the potato helps the dough retain moisture, giving it that perfect balance of fluffiness and structure. Plus, it keeps the bread fresh for longer—if it lasts that long! See: Cordellia Ann’s Potato Dinner Rolls

When you’re mixing up the dough, it should come together into a soft, slightly tacky ball—smooth but still pliable. It’s the kind of dough that feels a dry sticky – not a soupy sticky. The mashed potato blends right in, adding softness without making the dough feel heavy. Once kneaded, it will hold its shape but have a little bounce when you press it with your fingers.

After the dough rises and doubles in size (you’re looking for a puffed, slightly domed look), it’s time for the fun part—the swirl! Rolling the dough out into a rectangle and layering on the cinnamon-sugar mixture is where the fun really starts.

Now, about that swirl – it’s not just your basic cinnamon sugar situation. We’re adding a touch of cocoa powder to the mix, which not only deepens the color but also enhances the flavor with a hint of richness. Before sprinkling the filling, we brush a beaten egg over the dough to help the cinnamon-sugar-cocoa mixture adhere and to prevent any gaps from forming as the bread bakes. This little step ensures a beautifully defined swirl in every slice.

Once rolled up and nestled into the pan, the dough will need a final rise before heading into the oven. If you’re baking in an 8.5 x 4.5 (measuring the inside of the pan from edge to edge) the dough will rise to about 1-inch over the top of the pan. If you’re baking in a 9×5-inch pan, the dough will rise just half an inch over the top of the pan.

The result? A golden, fragrant loaf with a swirl that’s perfectly sweet, just a little gooey, and nearly a cinnamon roll but not quite. Get your salted butter ready—this bread is begging for it.  It’s essential.

Here’s to the small joys that fill our kitchens with warmth, even on the chilliest days. Whether you’re layering up in sweaters or just craving a cozy baking project, this Cinnamon Raisin Swirl Bread is the perfect way to bring a little extra comfort to your home.

Let us know if you have any questions or comments about the recipe below! Happy Baking, friends!

xo

Classic (if not a little sweeter) Cinnamon Raisin Swirl Bread

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• Author: Joy the Baker
• Prep Time: 2-3 hours
• Cook Time: 40-45 minutes
• Total Time: 0 hours
• Yield: 1 loaf 1x
• Category: bread, breakfast, brunch
• Method: baking

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Description

The perfect homemade Cinnamon Raisin Swirl Bread with a soft, tender crumb and a rich cinnamon-cocoa swirl. This cozy, nostalgic recipe is made with mashed potato for extra moisture and warmth—perfect for these winter days!

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Ingredients

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Dough:

• 2 1/2 teaspoons active dry yeast
• 1 cup lukewarm water, divided
• 3 1/2 cups (420 grams) all-purpose flour, plus more for dusting
• 1 teaspoon kosher salt
• 3 tablespoons granulated sugar
• 6 tablespoons salted butter, at room temperature
• 1/4 cup nonfat dry milk
• 1/2 cup (80 grams) boiled and drained potato, mashed until smooth
• 1/3 cup (60 grams) raisins

Filling:

• 1/4 cup (50 grams) granulated sugar
• 1/4 cup (50 grams) light brown sugar
• 1 tablespoon ground cinnamon
• 1 tablespoon cocoa powder
• 1 tablespoon all-purpose flour
• 1 large egg, beaten (for brushing on dough)

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Instructions

To Make the Dough:

In a small bowl, combine yeast and a few tablespoons of lukewarm water to activate the yeast. The yeast will bubble and froth and you’ll know it’s alive and ready to bake with. In the bowl of a stand mixer fitted with a bread hook, measure your flour accurately by weighing it or by spooning it into a measuring cup and leveling it off.

Combining dough ingredients: start with the flour, salt, and sugar. Followed by butter, milk powder, mashed potato and the activated yeast mixture. Mix and knead on medium speed until the dough is smooth and elastic. On a mixer, this will take about 7-8 minutes. If you’re making this by hand, a solid 8 minutes of kneading. Add water or flour as needed to achieve the right consistency – the dough will be rather tacky. It should stick to the bottom of the bowl, gather mostly around the dough hook, but stick to the sides of the bowl a bit too. Add more flour as necessary, but go easy—too much, and your bread might feel a bit like a doorstop. Once near the end of kneading, add the raisins and continue to knead until thoroughly mixed.

Place the dough in a lightly greased bowl, cover it, and let it rise at room temperature until it’s puffed and nearly doubled in size. This should take about an hour, but if you kneaded by hand, it might need a little extra love (aka time).

To Make the Filling:

While the dough rises, stir together the sugars, cinnamon, cocoa powder, and flour in a small bowl.

To Fill and Shape the Bread:

Once the dough has risen, transfer it to a lightly floured work surface. Knead to smooth. Reflour the surface and pat and stretch it into a 6” x 20” rectangle—think yoga for dough.

Brush the dough with the beaten egg. Sprinkle the filling evenly over the surface like you’re sprinkling magic dust. It will feel like a lot of filling which… it is.

Starting at one short end, roll the dough tightly into a log. Pinch the ends and the seam to seal. Place the dough seam-side down into a greased 8 1/2” x 4 1/2” loaf pan. Cover loosely with greased plastic wrap.

Let the dough rise until it crests about 1” over the rim of the pan. This might take about an hour, or a little longer if your kitchen is chilly. Cue up a good podcast or a cup of tea while you wait.

To Bake the Bread:

Preheat the oven to 350°F while the dough does its thing.

Bake the bread for 40 to 45 minutes. Keep an eye on it, and tent it with foil after the first 30 minutes to avoid a too-tan crust. The bread’s crust should be golden brown, and the inside should register 190°F on a thermometer (a little bread tech moment).

Remove the bread from the oven. Loosen the edges with a butterknife, then turn the loaf out of the pan onto a cooling rack. If you’re feeling fancy, brush the top with butter for a soft, glossy crust.

Allow the bread to cool completely on a wire rack before slicing. And yes, the waiting is hard, but it’s worth it.

Wrap the bread tightly and store it at room temperature for several days (if it lasts that long!). For longer storage, freeze it—future you will thank you.

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