Whole Wheat Cinnamon Raisin Swirl Bread Recipe

Whole wheat cinnamon raisin swirl bread with a visible cinnamon spiral and raisins.

Whole Wheat Cinnamon Raisin Swirl Bread Recipe

Soft and tender 100% whole wheat cinnamon raisin swirl bread with raisins throughout and a warmly spiced cinnamon-sugar spiral in every slice. This easy one-loaf recipe is lightly sweetened with honey and makes a beautiful homemade bread for breakfast or toast.

Prep Time25

Cook Time30

Additional Time2

Total Time2 55

Servings: servings

Calories: 137kcal

Author: Stephanie Wilson

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

US Customary - Metric

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.

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