We love sweet bread bakes and our Cinnamon and Raisin Swirl made with Allinson's white dough has to be a firm favourite here at Baking Mad. Great for confident bread bakers, this bread is really rewarding to bake and slice open to discover the swirling whirling insides thanks to the Cinnamon filling made with rich and full flavoured Billington's Light Muscovado Sugar.
We like ours with a cup of coffee, the perfect companion for warm, spicy notes of the cinnamon and juciy raisins.
1 1/2 tspBillington's Unrefined Golden Caster Sugar
1 1/2 tspSalt
1 tbspButter (soft)
300mlWarm water
For the Filling
150gRaisins
75gBillington's Unrefined Light Muscovado Sugar
1 tbspCinnamon
50gButter (melted)
Nutritional information per 63g serving
Energy 189cal
Fat 3.8g
of which Saturates 2.2g
Carbohydrates 33g
of which Sugars 11g
Protein 4.4g
Salt 0.48g
Method
Step 1
MIX
Mix the flour, yeast, sugar and salt in a big bowl. Using your fingertips rub in the butter until only fine ‘crumbs’ are left. Mix in the water with a cutlery knife.
Ingredients for this step
500gAllinson's Strong White Bread Flour
1Allinson's (7g easy bake yeast sachet
1 1/2 tspBillington's Unrefined Golden Caster Sugar
1 1/2 tspSalt
1 tbspButter (soft)
300mlWarm water
Step 2
KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
Step 3
RISE
Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size
Step 4
MIX
Stir together the raisins, light soft brown sugar and cinnamon.
Ingredients for this step
150gRaisins
75gBillington's Unrefined Light Muscovado Sugar
1 tbspCinnamon
Step 5
SHAPE
Roll the dough in to a rectangle keeping the width the same as the longest side of your loaf tin, but rolling it as long as you can. Brush the melted butter all over, then scatter over the raisin mixture. Roll up tightly from one of the ends that matches the tin length. Lift into a lightly oiled 900g/2lb loaf tin.
Step 6
PROVE
Cover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 200°C (fan 180°C, gas mark 6).
Step 7
BAKE
Lift the tin onto the middle oven shelf and bake for 30-35 minutes, until you can lift the bread loaf from the tin and when you tap the base it sounds hollow. Cool on a wire rack.
6 Baker Ratings
I made this a day or two ago- I used to male cinnamon loaf years ago but couldn't remember what recipe I used so this recipe inspired me to make it again. We are vegan so we used vegan margarine instead of butter. It worked absolutely perfectly, definitely a keeper. Thanks for the recipe!
Love this?
Will make this again very soon, really tasty and full of flavour. Didn’t last long
