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310Total Time
235Prep Time
35Bake Time
A little effort

Cinnamon & Raisin Swirl Bread

6 Reviews

  • Egg-Free Recipes
  • Nut Free
  • Vegetarian

How to make cinnamon bread

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.

If you love the note of this loaf, then be sure to check out some of our other deliciously spiced sweet doughs. Our Cinnamon Spiced Tear & Share bread is a total showstopping centre piece, or for something a little more 'everyday', our Apple, Cinnamon and Raisin hot cross buns are delicious.

310Total Time
235Prep Time
35Bake Time
A little effort


  1. Step 1:


    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.

  2. Step 2:

    KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer). 

  3. Step 3:


    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

  4. Step 4:


    Stir together the raisins, light soft brown sugar and cinnamon.

  5. Step 5:


    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.

  6. Step 6:


    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).

  7. Step 7:


    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.


  • For the Dough

    • 500g Allinson's Strong White Bread Flour
    • 1 Allinson's (7g easy bake yeast sachet
    • 1 1/2 tsp Billington's Unrefined Golden Caster Sugar
    • 1 1/2 tsp Salt
    • 1 tbsp Butter (soft)
    • 300ml Warm water
  • For the Filling

    • 150g Raisins
    • 75g Billington's Unrefined Light Muscovado Sugar
    • 1 tbsp Cinnamon
    • 50g Butter (melted)

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