Whole Wheat Cinnamon Raisin Swirl Bread
This whole wheat Cinnamon Raisin Swirl Bread is soft, tender, and lightly sweet, with raisins tucked into the dough and a beautiful cinnamon-sugar swirl in every slice. Based on my easy Single Loaf Whole Wheat Bread, it's a simple homemade loaf that looks special but is surprisingly easy to make.
If you're new to breadmaking, reference my Bread Making Guide for answers to common FAQs.
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A Reader's Request: The Story Behind the Recipe
This loaf began with a reader request.
A reader who regularly makes my Single Loaf Whole Wheat Bread wrote to tell me she had been trying to turn it into cinnamon raisin bread without quite getting the result she wanted. Would I, she asked, please create one?
So I did.
This version begins with that same simple, dependable whole wheat dough, this time studded with raisins, then rolled with a warmly spiced cinnamon-sugar filling. The result looks special, but if you can make a basic loaf of bread, you can make this one.
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Cinnamon Raisin Swirl Bread Ingredients
Here are the key ingredients you will need to make this delicious homemade bread.
- Whole wheat flour: I often use stone-ground whole wheat flour or white whole wheat flour in this recipe.
- Instant Yeast: I love using instant yeast in this recipe because you can add it directly to the dough without proofing. If you want to use active dry yeast, dissolve it in 2 tablespoons of the water from the recipe, along with a drizzle of honey, for 5 minutes before proceeding.
- Honey
- Cooking oil: Use your favorite neutral cooking oil.
- Salt
- Raisins
- Cinnamon Filling: Ground cinnamon, turbinado, raw, or brown sugar, flour, and a pinch of salt.
- Egg Wash: An egg whisked with water helps the cinnamon filling adhere to the dough.
How to Make Cinnamon Raisin Swirl Bread
- Step 1: Make and let the dough rise.
Mix and knead the dough until smooth and supple, adding the raisins as the dough comes together. Place it in a lightly oiled bowl and let rise for 1-2 hours, or until noticeably puffy. Whole wheat dough may not fully double in size.
- Step 2: Roll and brush the dough.
Gently deflate the dough and roll it into a rectangle about ½ inch thick, with the short side roughly the length of your loaf pan. Brush lightly with the egg wash.
- Step 3: Add the cinnamon filling.
Sprinkle the cinnamon mixture evenly over the egg-washed dough, leaving a small border around the edges.
- Step 4: Roll the loaf.
Beginning with a short end, fold about ½ inch of dough over to start the roll. Continue rolling forward, gently pulling the dough back toward you after each turn. This slight tension helps create a snug loaf and a beautiful cinnamon swirl.
- Step 5: Place in the pan and rise again.
Place the loaf seam-side down in the prepared pan, cover, and let rise until very puffy. In an 8½ × 4½-inch pan, the center should crown about 1 inch above the rim; a 9 × 5-inch loaf will be somewhat wider and shorter. - Step 6: Bake and cool.
Bake at 350°F for 35-40 minutes, or until golden and the center reaches about 190°F. Tent loosely with foil if the top browns too quickly. Remove from the pan and cool completely before slicing-the cooling time helps the crumb and cinnamon swirl set.
Recipe Notes
Whole Wheat Flour
Regular whole wheat flour, whole wheat bread flour, and white whole wheat flour can all be used. I most often use stone-ground whole wheat flour.
Whole wheat flour varies in how much liquid it absorbs, so adjust the dough as necessary with an additional tablespoon or two of flour or a small amount of water. The finished dough should be soft, smooth, and easy to handle.
Bread Rising
Bread rises best in a comfortably warm environment. One trick I've used for years is placing the covered dough in an unheated microwave along with a cup of very warm water. The enclosed space creates a wonderfully warm environment for rising.
Just be sure no one accidentally turns on the microwave!
Storage
Wrap the completely cooled bread well and store at room temperature for several days. For longer storage, freeze the loaf or individual slices.
For the Best Cinnamon Swirl
Brush the rolled dough lightly with egg wash before adding the cinnamon filling; it helps the filling adhere to the dough as the loaf bakes. And tempting as it may be, let the bread cool completely before slicing so the crumb and swirl have time to set.
Whole Wheat Cinnamon Raisin Swirl Bread Recipe
Equipment
- 8.5-inch Loaf Pan or 9 x 5-inch Loaf Pan
Ingredients
Bread Dough
- 3 ⅓ cups whole wheat flour plus 1-2 tablespoons as needed
- 1 ¼ cup warm water 100℉-115℉
- 2 ½ teaspoons instant yeast or 1 package active dry yeast dissolved in 2 tablespoons of the water in the recipe
- 2 tablespoons honey
- 1 tablespoon olive oil or your preferred neutral cooking oil
- 2 teaspoons salt
- ½ cup raisins
Cinnamon Filling
- 3 tablespoons turbinado sugar raw sugar or brown sugar
- 2 tablespoons ground cinnamon
- 2 teaspoons flour
- ⅛ teaspoon salt
Egg Wash
- 1 egg
- 1 tablespoons water
Instructions
Proofing the Yeast (If Needed)
- If using active dry yeast, combine the warm water and honey in a large mixing bowl or the bowl of a stand mixer. Sprinkle the yeast over the water and let stand for about 5 minutes. If using instant yeast, skip this step and add it directly with the remaining dough ingredients.
Make the Dough
- Add the whole wheat flour, water, instant yeast (or the proofed active dry yeast mixture), honey, oil, and salt to the bowl of a stand mixer. Mix until the dough begins to come together, then add the raisins and continue mixing until evenly distributed.
Knead the Dough
- Using the dough hook, knead at medium speed for 5-7 minutes, or until the dough is smooth, soft, and supple. To knead by hand, transfer the dough to a very lightly floured surface, lightly oil your hands, and knead for 6-7 minutes.The dough should be soft and easy to handle. If necessary, add additional flour or water a tablespoon at a time rather than making the dough overly stiff.
First Rise
- Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm place for 1-2 hours, or until noticeably puffy. Whole wheat dough may not completely double in size.
Make the Cinnamon Filling
- While the dough rises, stir together the sugar, cinnamon, flour, and salt in a small bowl. In a separate small bowl, whisk together the egg and 1 tablespoon water for the egg wash.
Roll and Fill the Dough
- Lightly grease an 8½ x 4½-inch or 9 x 5-inch loaf pan.
- Gently deflate the risen dough and transfer it to a lightly floured surface. Roll into a large rectangle about ½ inch thick, with the short side roughly the length of your loaf pan.
- Lightly brush the surface with egg wash, then sprinkle the cinnamon mixture evenly over the dough, leaving a small border around the edges.
Roll and Shape the Loaf
- With a short end of the dough facing you, fold about ½ inch of dough over itself to begin the roll. Pinch the seam closed and tuck the ends underneath if needed. Place the loaf seam-side down in the prepared pan.
- Continue rolling the dough forward with your fingertips, gently pulling the roll back toward you after each turn. This slight tension helps create a snug loaf and an even cinnamon swirl.
- Pinch the seam closed and tuck the ends underneath if needed. Place the loaf seam-side down in the prepared pan.
Second Rise
- Cover and let rise in a warm place for 1-2 hours, or until very puffy. In an 8½ x 4½-inch pan, the center of the loaf should crown about 1 inch above the rim. A loaf baked in a 9 x 5-inch pan will be somewhat wider and shorter and may be ready when the dough reaches approximately the rim.
- Toward the end of the rising time, preheat the oven to 350°F.
Bake the Bread
- Bake in the center of the oven for 35-40 minutes, or until the loaf is golden brown and an instant-read thermometer inserted into the center registers about 190°F. If the bread is browning more quickly than desired, loosely tent it with foil after about 20 minutes.
Cool
- Remove the bread from the oven and immediately turn it out of the pan onto a wire rack. If desired, brush the warm crust lightly with melted butter or olive oil for a softer finish. Let the bread cool completely before slicing. Cooling allows the crumb and cinnamon swirl to set and gives you the cleanest slices.
Notes
- Whole Wheat Flour: Regular whole wheat flour, whole wheat bread flour, and white whole wheat flour can all be used. I most often use stone-ground whole wheat flour. Because whole wheat flours absorb moisture differently, begin with the amount listed and add extra flour only as needed. The dough should remain soft and supple rather than stiff.
- Rising: Rise times are approximate and depend on the temperature of your kitchen. Look for a noticeably puffy dough rather than relying only on the clock. For a warm rising spot, place the covered dough in an unheated microwave beside a cup of very warm water. Just be sure no one turns on the microwave!
- Loaf Pan: An 8½ x 4½-inch pan will produce a slightly taller loaf. A 9 x 5-inch pan works well too, but the finished loaf will naturally be a little wider and shorter.
- Egg Wash: Only a light coating is needed on the rolled dough. It helps the cinnamon filling adhere to the dough and the layers stay together as the bread bakes. Discard any unused egg wash.
- Cooling: For the best crumb and most defined cinnamon swirl, cool the loaf completely before slicing.
- Storage: Once completely cool, wrap the bread well and store at room temperature for several days. For longer storage, freeze the loaf or individual slices.
- Without Raisins: For a simple whole wheat cinnamon swirl bread, omit the raisins; no other changes are necessary.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More Bread Recipes You May Also Want to Try
- Ginger Pear Scones
- Homemade Hamburger Buns
- Blueberry Cream Cheese Danish Buns
- Healthy Zucchini Spice Muffins
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When you love raisin bread but want a more wholesome choice, I love baking this homemade loaf. It's easy, so delicious, and a treat with a cup of tea or coffee!