Bread Machine Swirled Cinnamon Raisin Bread

Bread Machine Swirled Cinnamon Raisin Bread

This makes a swirled loaf of cinnamon raisin bread by using the Manual Dough Cycle, removing and shaping the dough by hand, returning the shaped dough to the bread machine to rise, and baking the bread with the bread machine Manual Bake Cycle. Finally the cooled cinnamon raisin bread is drizzled with a sugar glaze.

1 egg, beaten
1/4 cup warm milk
3/4 cup warm water
1/3 cup white granulated sugar
1 teaspoon salt
1/4 cup softened butter
3 1/2 cups bread flour
1 packet (2 1/4 tsp) bread machine or instant yeast

1/2 cup raisins
2 Tablespoons softened butter
1/3 cup white granulated sugar
1 Tablespoon cinnamon (I used Penzey’s Apple Pie Spice)

1/4 cup confectioners sugar
1 1/2 teaspoons milk

Add all the Bread ingredients in order given or as recommened by your bread machine manual.


In the first few minutes of kneading, adjust the dough, if necessary, so it is smooth and non-sticky by adding
flour or water, a tablespoon at a time.

After the MANUAL DOUGH CYCLE completes, remove the dough and mixing paddle from the machine.

Roll the dough out on a bread board into a 9 x 13 inch rectangle.

Distribute the raisins evenly over the entire surface of the rolled out dough. Press them into the dough gently.
Spread 2 Tablespoons of softened / melted butter over the entire surface of the rolled out dough.

Mix 1/3 cup of granulated sugar with 1 tablespoon of cinnamon in a measuring cup. Make sure they are mixed well.
Sprinkle the sugar/cinnamon mixture evenly over the entire surface of the rolled out dough.

Starting at a 9-inch wide end, roll the dough into a cylinder.
Pinch the seam shut along its length of the rolled cylinder and pinch shut the two ends of the cylinder roll of dough.

Replace the rolled dough in the bread machine with the large pinched seam down and the two ends of the roll folded under to fit it in the machine. Make sure bread machine is off. Close bread machine lid and allow the dough to rise until it has reached the top of the bread baking basked (about 1 to 2 hours).

When the MANUAL BAKE CYCLE completes, remove the bread from the machine and allow it to cool on a wire rack.

When the bread has cooled, mix the topping ingredients and drizzle over the top of the loaf of Cinnamon Raisin Bread.

Make sure to return the kneading paddle to your bread machine so it won’t get lost.

Makes one 1 1/2 lb loaf.

I made this Cinnamon Swirl Bread again today. But I substituted dried cranberries (craisns) for the raisins because I have chihuahuas and don’t want them to find any stray raisins (grapes and raisins are poison to dogs).

I also changed the filling, 2 Tbsp butter (spread on rolled out dough) 1/4 cup white granulated sugar, 1/4 cup brown sugar, 1 Tbsp flour, 1 Tbsp Penzeys Apple Pie Spice, 1 Tbsp Penzeys Vietnamese Cinnamon. Mix dry ingredients well… I used about 1/3 cup of the dry mixture on the loaf and saved the rest for another recipe.

This works out well in the summer. Manually forming the loaf makes a better final loaf of bread and baking in the bread machine keeps the house cooler.