Cinnamon Swirl Raisin Bread Recipe

How to make it

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• Plump Raisins: Add enough boiling water to cover raisins and soak for 20 minutes until plump. Drain execs water before adding to filling
• For the cinnamon sugar: Combine ingredients in small bowl, breaking up clumps. Cover tightly with plastic wrap.
• For the bread: Spray large bowl with cooking spray.
• Whisk milk, melted butter, and yolks in large liquid measuring cup.
• Mix 1/4 cup cinnamon sugar, yeast, sugar, flour, and salt in large bowl of standing mixer fitted with dough hook.
• Turn mixer to low and slowly add milk mixture.
• After dough comes together, increase speed to medium and mix until dough is smooth and comes away from sides of bowl, 5 to 6 minutes.
• (If dough seems too sticky, add up to 1/4 cup more flour during kneading.)
• Turn dough out onto unfloured counter.
• Knead to form smooth, round ball.
• Transfer dough to greased bowl and turn to coat.
• Cover bowl with plastic wrap and let rise in warm place until doubled in size, about 1 hour. (Do not place in warm oven, or sugar in dough will melt.)
• Spray 9 by 5-inch loaf pan with cooking spray.
• On lightly floured surface, press dough into 20 by 8-inch rectangle, with short side facing you.
• Using spray bottle, lightly and evenly spray dough with water.
• Sprinkle 1/2 cup cinnamon sugar over dough, leaving 2-inch border along top edge. Lightly spray cinnamon sugar with water until damp but not wet.
• Distribute the raisins evenly over cinnamon sugar mixture.
• Starting at edge nearest you, roll up dough, then pinch seam and ends closed.
• Place loaf seam side down in prepared pan, cover loosely with plastic wrap, and let rise at room temperature until 1 inch above rim of pan, 1 to 1 1/2 hours.
• Adjust oven rack to middle position and heat oven to 350 degrees.
• Melt remaining tablespoon butter and brush over top of dough.
• Sprinkle with remaining cinnamon sugar and bake until top is deep brown and center of bread registers 185 to 190 degrees on instant-read thermometer, 45 to 60 minutes.
• Turn bread out onto rack and cool to room temperature, about 2 hours.
• Slice as desired. (Bread can be kept in airtight container at room temperature for up to 3 days.)