fine dining experience

Cinnamon Swirl Bread

Homemade cinnamon swirl bread (aka cinnamon raison bread) is soft, fluffy, and magical. Although making your own bread can be a labor of love, the end results are incomparable. The base of this loaf is loosely based on our brioche recipe, which means it's extra buttery.



  • 1/3 c. plus 1 tbsp. milk
  • 3/4 c. all-purpose flour
  • 1 (0.25-oz.) packet active dry yeast 


  • 3 large eggs, at room temperature
  • 1 3/4 c. all-purpose flour 
  • 1/4 c. granulated sugar 
  • 2 tsp. kosher salt
  • 1 tbsp. water
  • 1/3 c. butter, softened
  • 1/3 c. raisins


  • 1/2 c. granulated sugar
  • 1 tbsp. ground cinnamon
  • 1 large egg 
  • 1 tbsp. water



    1. Step 1Warm milk in microwave or on stovetop to approximately 100. In a small bowl, mix warm milk, flour, and yeast until well combined. Let sit for 45 to 60 minutes, or until sponge has formed air pockets. 

    1. Step 1Once the sponge has formed some air pockets, add eggs, flour, sugar, water, and salt to the bowl of a stand mixer fitted with a hook attachment. Mix on medium speed until well combined, then gradually increase to medium-high speed and continue mixing, scraping down bowl every 4 to 5 minutes, until dough pulls away from the sides of the bowl and becomes shiny and elastic, 10 to 13 minutes. 
    2. Step 2With the mixer running, add butter gradually, 1 tablespoon at a time, letting each tablespoon fully incorporate into the dough before adding the next. (This process will take 13 to 15 minutes.) Continue mixing on medium-high speed for 5 to 7 minutes until the dough passes the windowpane test. Once the dough has reached this stage, add raisins and mix until they are incorporated throughout the dough. 
    3. Step 3Cover bowl with plastic wrap and let rest about 1 hour or doubled in size.

    1. Step 1In a small bowl, whisk together sugar and cinnamon. Set aside. 
    2. Step 2Turn dough out onto a well floured work surface and roll into a large rectangle, approximately 8"-x-16". Fold short ends in towards each other as if folding a letter. Turn dough 90° and roll out from the short end into another 8"-x-16" inch sheet. 
    3. Step 3Sprinkle dough with sugar and cinnamon mixture leaving 1" of the far end uncoated. Pull up on the coated end and roll dough into a tight spiral. Place the roll seam side down in a buttered 8"-x-5" loaf pan, cover,  and let rise for 1 to 2 hours , or until dough begins to rise over the edge of the pan. 
    4. Step 4Preheat oven to 375° and brush top of dough with egg wash. Bake until deeply golden on top and the center of the loaf registers between 190° and 205°, about 30 minutes. Let cool for 5 minutes then turn loaf out onto a cooling rack. Let cool completely.