The BEST Bread Machine Cinnamon-Raisin Bread with a Secret Ingredient

Sneak Peek: Mix this Bread Machine Cinnamon-Raisin Bread in your bread machine, then roll it out by hand to get that classic swirl. Bake it in your oven for a superior crust. The secret ingredient? A pinch of ground cloves in the filling accentuates the cinnamon flavor.

sliced cinnamon raisin bread baked in a Pullman PanPin

As an Amazon Associate, I earn from qualifying purchases.

Am I the only person who likes to unroll, separate the layers, or dissect my food as I eat it? Go ahead and unroll this bread as you eat it so you can appreciate all the layers of cinnamon as you smell and taste them.

Two Ways To Swirl This Loaf When Using a Bread Machine

  1. My favorite is to remove the dough after the DOUGH cycle, shape it by hand, and bake it in your oven. That’s how you get the best crust (see how thin it is in the picture), with even browning and an even texture throughout the bread.
  2. You can also interrupt the regular bread cycle to pull the dough out and shape it. Keep reading for more details.

How To Bake a Loaf That Looks Like the Picture Above

  1. Use a covered Pullman bread pan. It’s perfect for this recipe to keep the swirls under control. Compare the picture above with one further down in this post, where I used a regular loaf pan. The coils aren’t nearly as pretty.
  2. You will not get cinnamon-raisin bread that looks like the one above if you bake your loaf inside a bread maker (paid link). That’s why I almost always mix the dough in a bread machine and bake it in my oven.

No worries if you don’t have a bread machine. Use a stand mixer or mix this bread by hand. See the recipe notes for details.

Happy Bakers Speak Up

I made this bread as directed in my bread machine and it was the best! Thank you, Paula, for this recipe.”ROBERTA

toasted slice of raisin breadPin

Ingredients and Substitutions

ingredients needed to make cinnamon-raisin breadPin
  • MILK: Use any milk you have. But remember, the more fat in your milk, the richer and more delicious your bread. That’s a general principle for all bread recipes. Also, you don’t need to warm the liquid ingredients (milk in this case) when using a bread machine. The friction of the paddles will heat up the ingredients in a hurry.
  • EGGS: All bread recipes on this website use large eggs. If you use a different size, adjust the liquid accordingly.
  • BUTTER: I tested the recipe with unsalted butter. If you use salted, decrease the amount of salt slightly. You don’t need to warm the butter. Chop it finely, instead. Again, the friction of the paddles will work the butter into the dough quickly.
  • SUGAR: Use granulated white sugar. If you want to substitute honey, use a little less, as honey is sweeter than sugar. Because honey is liquid, don’t forget to check the dough as it kneads (yes, open the lid) and see if it needs more flour.
  • SALT: Use table salt or sea salt. If you use Kosher salt, increase the amount by at least 1/4 teaspoon.
  • CINNAMON: Use ground cinnamon, and be sure it’s fresh! It makes a big difference.
  • CLOVES: If you like secret ingredients, this is for you. A pinch of ground cloves makes this bread memorable. Cloves punch up the flavor of cinnamon just like instant espresso intensifies chocolate or chocolate enhances chili. By the way, this ingredient is optional. If you don’t have it, no sweat!
  • FLOUR: Bread flour is my favorite for this loaf. The higher protein helps the enriched dough to rise better, imparts more chewiness, and makes a loaf sturdy enough for toast. If you need to substitute all-purpose flour, you may need to decrease the liquid slightly.
  • YEAST: I don’t buy anything but instant or bread machine yeast. If all you have is active dry yeast, see the notes in the recipe for more information.
    RAISINS: If you’re not a raisin lover, leave them out or get creative with substitutions. Try other dried fruits such as currants, cranberries, cherries, or chopped dates. (See the FAQ below for suggestions on adding fruit and nuts to your bread dough.)
    • Walnuts and pecans are additional options. For maximum flavor, I recommend you toast nuts in the microwave before adding them to your bread.

A Word About the Filling

Most recipes call for white sugar or brown sugar and cinnamon for the filling. The problem is the layers. They want to pull apart as they bake. See the old picture below using a different recipe.

This shows bread with large spaces in the cinnamon swirl that let the raisins fall out and the bread gets dry.Pin

I got the idea to use powdered sugar in the filling from Jennifer at Once Upon a Chef. The cornstarch in the sugar “glues” the layers together. Baking the bread in a covered Pullman pan (paid link) helps keep the cinnamon coils from separating.


Can I Make this Bread from Beginning to End in a Bread Machine?

The answer is yes. Here are two approaches.

  1. If you don’t care about the cinnamon swirl, follow the directions in the recipe, but instead of choosing the DOUGH cycle, choose the REGULAR cycle. Forget about the filling and glaze. Expect the crust to be thicker than when you bake it in your oven. The color may be lighter on top than on the sides and bottom. (See the picture below.)
  2. With this method, you can do the cinnamon swirl, but it requires some hands-on time. Minimize the holes caused by the paddles by pulling the dough out of the bread machine just before the last rise (check your manual). Remove the paddles.

    Quickly shape the dough into a large rectangle, as seen in the how-to pictures below. Sprinkle with the cinnamon-sugar mixture and roll it up. Pinch the seams shut and turn the ends toward the seams. Drop the dough back into the pan with the seam side down. Make sure the dough is distributed evenly in the pan. If you do this quickly, you don’t need to stop the machine.
cinnamon raisin bread baked in a bread machinePin
This Bread Machine Cinnamon-Raisin Bread was mixed, kneaded, and baked in a bread machine. You can see that the texture is slightly dense but still acceptable. Unfortunately, the crust is thick and tough–a compromise one must often accept when baking in a bread machine.

Why Did My Cinnamon Swirl Bread Split on the Side as It Baked?

  1. When rolling the dough after applying the sugar-cinnamon mixture, avoid stretching the dough before pinching the edges shut.
  2. The pan you used was too small for the amount of dough.
  3. The dough was underproofed.

Although the loaf on the left looks right, the picture on the right shows a malfunction. Unfortunately, both images are of the same loaf. I pulled the dough too tight while rolling it and before sealing it. As a result, the dough split as it baked and spilled the sugar and cinnamon out into the oven.

Thankfully, I had placed a silicone mat on the rack below to catch any drips. I recommend you do the same anytime you cook bread (or a pie crust) with a gooey filling that could spill out.



Making the Dough

dough ingredients inside the bread machine panPin
Measure (weighing is better) and add all ingredients for the dough to the bread machine in the order listed.
The dough is clumping within a minute after the bread machine starts mixing.Pin
During the first minute of the mixing/kneading phase, open the lid and check that the paddles are engaged and working correctly. The dough should start to clump immediately.
Smooth and elastic dough that sticks to the side and pulls away cleanly.Pin
Recheck the dough 12-15 minutes into the DOUGH cycle. The dough should be elastic and shiny.

Watch the dough knead. It should stick to the sides and pull away cleanly. If the dough is too wet to pull away, add flour one tablespoon at a time, allowing the flour to absorb before adding more. If the dough is too dry and won’t stick, add more liquid, one tablespoon at a time, allowing the liquid to be absorbed before adding more. Read more about this surprising secret to making good bread with a bread machine.


How To Assemble Cinnamon-Raisin Bread After the DOUGH Cycle Finishes

Please note: These pictures are of dough without raisins (so my grandkids would eat it).

shaping dough into a ballPin
Remove the dough from the bread machine pan. Shape into a rough square. Cover and allow it to rest for 10-15 minutes.
dough in a rectangle shapePin
Use a rolling pin or your hands to roll or press the dough into a large rectangle approximately 10 x 14 inches.
spritzing dough with water.Pin
Give the dough a light spritz of water.
cinnamon and powdered sugar on top of doughPin
Distribute the sugar/cinnamon mixture over the top, leaving an inch of uncovered dough at the borders.
pinched seams on dough cylinderPin
Pinch the seam closed and turn each end toward that seam.
rolling up the doughPin
Start rolling the dough from one of the short ends. Roll tightly, but try not to stretch it.
dough in pan before final proof.Pin
Flip over and place the roll into a pan (this is a Pullman pan 9 x 4 x 4), with the seam down.

Cover and place in a warm place to rise for 45-80 minutes or until it is almost double. When ready to bake, glaze the loaf if not using a Pullman pan or the bread machine for baking. Bake for 35-45 minutes at 375˚F (190˚C) or until internal temperature reaches 190˚F (88˚C). Check with a quick-read digital thermometer (paid link).

bread cooling before cuttingPin
Let the bread cool in the pan for 15 minutes.

This helps the sides not to cave in. Next, remove the loaf and allow cooling on a wire rack for about 30 minutes before slicing to avoid squashing the soft interior.

sliced cinnamon raisin breadPin

FAQ About Bread Machine Cinnamon-Raisin Bread:

When and how should I add the raisins?

Chop the raisins coarsely or use currants (nature’s mini raisins). Add them when your machine beeps that it’s time for add-ins.

If you add raisins in the beginning, the machine will pulverize them. Not only will it change the color of the bread, but you also won’t experience the sweet flavor bursts from the raisins.

Some people sprinkle them on top of the cinnamon-sugar filling. I don’t care for that method because the raisins tend to fall out as you slice and eat the bread.

How can I know when this loaf is ready to pull out of the oven?

Use a quick-read thermometer (paid link) (here’s a cheap but functional model). This is my favorite thermometer (paid link). The internal temperature (in the middle of the bread) should reach 190˚F. If the crust gets too dark, lay a piece of foil over the top. Next time, move the shelf down a notch.

Why did my cinnamon-raisin bread turn out dense?

The possibilities are endless, but one of the most common causes is too much flour. Using a measuring cup often results in adding too much. Next time, weigh the flour with a digital scale. Here’s a basic scale for not much money (paid link).
Another common reason for denseness is that the bread did not rise enough. Enriched bread (lots of butter, sugar, and eggs) rises slower. If your kitchen is cold, the rise time will also slow down. Allow plenty of time to make this bread in a cold kitchen.
Read more about the causes of dense bread here.

How long will raisin bread stay fresh?

Homemade bread with no preservatives can’t compete with store-bought bread regarding shelf life. Eat what you can the first couple of days and put the rest in the freezer. Keep the loaf in a plastic bag, but don’t store it in the fridge. I recommend these plastic bread bags (paid link) because of their long shape if you make a lot of bread.


Parting thoughts: Do you like a pinch of cloves in your cinnamon bread? Try my favorite cinnamon rolls and these Tangzhong Cinamon Rolls if you do.

logo for saladinajar
Join our community of adventurous cooks, and start creating homemade food worth sharing.

If you want inspiration and exclusive tips, add your email and press the button. (Don't worry. I won't sell your email.)


Recipe Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

sliced cinnamon-raisin bread made with a bread machinePin
Yield: 12 slices

Bread Machine Cinnamon-Raisin Bread Recipe

This recipe makes a sweet cinnamon swirl bread with or without raisins. Use your bread machine to mix and knead the dough, but bake in your conventional oven for the best crust.

Rate this recipe

(5 stars if you loved it)

5 from 72 votes
PRINT RECIPE PIN RECIPE SEND EMAIL

Video

Prep time: 30 minutes
Cook time: 35 minutes
Additional Time: 2 hours 15 minutes
Total time: 3 hours 20 minutes

Ingredients
 

Dough:

  • ½ to ⅔ cup (114-151 g) milk
  • 2 large (100 g) eggs
  • 3 tablespoons (42 g) unsalted butter, chopped
  • ¼ cup (50 g) granulated sugar
  • teaspoons table salt
  • ½ teaspoon cinnamon
  • 3 cups (360 g) bread flour
  • teaspoons instant yeast
  • cup (66 g) raisins, chopped or use currants

Filling:

  • cup (38 g) powdered sugar
  • 2 teaspoons cinnamon
  • teaspoon ground cloves

Glaze:

  • 1 large (50 g) egg
  • 1 tablespoon water

Instructions

Making the dough:

  • Add all of the dough ingredients: ½ to ⅔ cup (114-151 g) milk, 2 large (100 g) eggs, 3 tablespoons (42 g) unsalted butter, chopped , ¼ cup (50 g) granulated sugar, 1½ teaspoons table salt, ½ teaspoon cinnamon, 3 cups (360 g) bread flour, and 2¼ teaspoons instant yeast, except the raisins to your bread machine pan. Select the DOUGH cycle and press START.
  • Check the dough at least twice by lifting the lid to take a peek. Do this right after starting the DOUGH cycle to see if the paddles are correctly engaged, and the dough is starting to form a ball.
    Recheck the consistency of the dough again 15 minutes into the DOUGH cycle.
    If your dough is too wet, add flour one tablespoon at a time. The dough should stick to the side, then pull away cleanly.
    Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Learn more about this surprising secret to success with a bread machine here.
  • Add ⅔ cup (66 g) raisins, chopped or use currants when the machine beeps that it’s time to add any ingredients you don’t want to be mashed by the kneading action. If your machine doesn’t have this signal, add them before shaping the dough by kneading them into the dough by hand.
  • When the DOUGH cycle finishes, poke two floured fingers into the dough to see if it has proofed enough. Your fingers should leave an indentation that slowly fills in. If the dough bounces right back, let it sit in the bread machine a little longer and test again in 15-30 minutes.

Shaping the loaf:

  • Remove the dough from the bread machine to a lightly floured or greased surface. Form into a ball and flatten into a rough square shape. Cover and let rest for 10 minutes. Mix together the filling ingredients.
  • Roll dough out to a 9 x 14-inch rectangle. Spritz lightly with water. Sprinkle the filling: ⅓ cup (38 g) powdered sugar, 2 teaspoons cinnamon, and ⅛ teaspoon ground cloves evenly over the dough. Roll up jelly-roll style starting from one of the short ends. Pinch the seam together to seal. Pull each end towards the seam and pinch. Place the dough cylinder into a greased 9 x 5-inch loaf pan seam-side down or a 9x4x4-inch Pullman pan. Press down on the dough to evenly distribute it throughout the pan.
  • Cover the pan and place in a warm place until almost double in size. This process will likely take longer than usual (1-2 hours) because it is an enriched dough, but check it at 45 minutes. Use a knuckle to lightly press on the side of the loaf. The indentation should fill in slowly. If it bounces back immediately, let it continue to rise.
  • Preheat the oven to 375˚F (190˚C) about 15 minutes before you think the loaf will be ready to bake.

Glaze: (optional if you are using a 9×5-inch loaf pan)

  • Combine 1 large (50 g) egg and 1 tablespoon water. Use a pastry brush to glaze the loaf.

Baking the loaf:

  • Put the lid on if using a Pullman pan and you want a square loaf. Pull the lid off about 10 minutes before you expect the bread to be done.
  • Bake for about 35-45 minutes. Use a quick-read thermometer to guarantee the bread is baked all the way through. The internal temperature should reach 190˚F (88˚C).
  • Remove the bread from the oven and allow it to sit for 15 minutes. Use a table knife to loosen the loaf from the pan and turn it out onto a cooling rack for 20-30 minutes before slicing to avoid squashing your loaf.

Notes

Directions for making bread with a stand mixer or by hand:
  • To make this recipe in a heavy-duty stand mixer:  Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
  • If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
  • Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.

Nutrition

Serving: 1 | Calories: 221kcal | Carbohydrates: 38g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 315mg | Potassium: 151mg | Fiber: 2g | Sugar: 8g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.

My Amazon Store

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




69 Comments

  1. Beverly Powell says:

    5 stars
    I have made the raisin bread recipe twice now. Both times I used buttermilk instead of whole milk and I used half bread flour and half whole wheat white flour. The second time I rolled the loaf and then cut it in 3rds as I was using smaller pans. I pinched the cut side on both end pieces for my small pullman pans and the piece from the middle I sliced like you would cinnamon rolls. I placed them in my small greased glass baking dish and baked at 340 degrees for about 20-22 minutes. I kept checking the temperature with my instant thermometer. I put a little icing on them while they were warm – vanilla, powdered sugar, melted butter, and buttermilk(it’s the only milk I had on hand). They turned out perfect!

    1. Hi Beverly,

      The last sentence says it all! Glad you enjoyed the cinnamon bread.

  2. 5 stars
    Wonderful texture and taste. My machine doesn’t have an “mix in” buzzer so I mixed raisins in when shaping. Didn’t get the raisin distribution I wanted so next time I have to do better manually kneading them in. Checking temp is absolutely the way to go. I would have underbaked if not for that. Thanks for another great bread recipe!

    1. Hi Gretchen,

      Great to hear from you. Thrilled that you enjoyed the cinnamon-raisin recipe.

      With a little practice, you’ll quickly master the raisin distribution process. Another option is to determine the length of the kneading phase on your machine. Then, set your own timer to remind you to add the raisins 3-5 minutes before the kneading ends.

      Thank you for writing.

  3. Shirley Hallman says:

    I would love to make this but try to avoid bread that doesn’t have some whole wheat (at least half). Have you tried this using 1/2 bread and 1/2 white whole wheat?

    1. Hi Shirley,

      I have not tried this bread with whole wheat. If I did, I would only start with one cup of whole wheat instead of the same amount of bread flour. If that works, I would increase it slowly. Substituting whole grains changes the recipe’s character. Check the moisture content as the dough kneads to ensure it’s not too dry. Whole grains can be quite thirsty. Whole grains also don’t have as much available gluten so they don’t rise in the same way. If you have white whole wheat flour, I would definitely recommend using it in this recipe.

      Let us know how it goes.

  4. 5 stars
    I received a bread machine for Christmas so I’ve only had it 2 weeks. This was my first attempt at a sweet bread. And I am so proud of how this cinnamon swirl bread turned out. I followed the directions exactly, but did not have a Pullman pan so I baked it in a glass loaf pan. I baked it at 375 for exactly 35 minutes and it turned out beautifully. I was afraid maybe I had baked it too long because it was very brown, but it tastes amazing. The flavor is out of this world and the swirl is perfect. I wish I could leave pictures of how perfect the bread is. Thank you so much for this recipe and the detailed instructions.

    1. Hi Amy,

      It’s so fun to hear from you. Isn’t it satisfying to make a loaf you are proud to share?

      Sounds like you did a great job. I might mention that whenever you bake bread in a glass dish, it helps to reduce the temperature by 25˚F. Glass bakes hotter than aluminum or steel.

      I would love to see a picture—if you still have any bread left. 😀 You can email me: Paula at saladinajar.com

  5. 5 stars
    Listen. I barely followed the steps. I skipped over the whole layer thing and just threw everything into my bread maker. I used brown sugar instead of granulated and replaced regular milk with oat milk. I also threw the powdered sugar right into the machine. I can’t even tell you how incredibly it came out. It formed into some kind of magical sourdough-like perfection that I didn’t think could ever happen in a breadmaker. I mean the layers, the crust, the way it rose, the….everything. Absolute perfection. I’m speechless. Best thing to ever come out of my bread machine.

    1. Hi Jess,

      Wow, sounds like you really went rogue—and it turned out to your satisfaction. Congratulations!

      Thanks so much for writing.

  6. I made this exactly as the recipe says and the flavor and interior texture are both fantastic… but the outer crust is quite thick and hard. Any ideas why this happened? I used a regular loaf pan. Oh! And I had to knead in the raisins because I somehow missed the super loud and annoying beeping my machine does when it’s time to add stuff.

    1. Hi Bridgett,

      There could be several reasons why your crust was thick and hard. The first suspect is your pan. Is it dark or black? Cheaper pans (often thin) tend to dry out the crust. I can’t recommend USA pans enough. They are shiny stainless steel with a non-stick coating that doesn’t quit. Those pans will revolutionize your baking. (They do not pay me to say this—they’ve never heard of me, I’m sure.)

      Have you calibrated your oven lately? Is it possible that the bread was overbaked? Did you use a quick-read digital thermometer to check the interior temperature? After all these years, I use a good digital thermometer almost every time I make bread. It is so easy to be fooled.

      Following the recipe “exactly” is no guarantee when making bread. There are many other factors you can’t write into a recipe: temperature and humidity, flour freshness and quality, the amount of tension incorporated when shaping, the baker’s experience with handling the dough, and the baker’s ability to read the dough to determine when it has risen enough—t​hese are just a few things off the top of my head.

      Kneading in the raisins probably didn’t hurt anything. We’ve all missed the beep at some time or another. That’s not a problem.

      I hope this helps and that something rings a bell for you.

  7. 5 stars
    I made this bread as directed in my bread machine and it was the best! Thank you, Paula, for this recipe.

    1. You’re welcome, Roberta. Thank you for the 5-star rating!!!

  8. Hi Paula, Just wondering. Can I just add the cinnamon and raisins(when the fruit/nut add beeps)and touch of cloves to the bread dough all at once when kneading rather than placing it in separately. Sometimes, I am in a rush and just don’t have the time but want to make the bread. Lazy way out I guess you could call it.

    1. Hi Lynda,

      Of course, you can. It just won’t look or act like traditional cinnamon-raisin bread. When would you add the powdered sugar? To me, if I’m going to the trouble to make this bread, I would see it through. But the beauty of making your own bread is that you get to do it the way you want.

  9. Can you use regular unbleached flour if i don’t have bread flour

    1. Hi Cheryl,

      Yes, you can use regular unbleached flour, but the results will be a little different. The bread will not rise quite as high and will be softer. Bread flour results in a slightly chewier texture that is good for toast and sandwiches. Be sure to check the dough as it kneads in case it needs more flour or water since unbleached flour will absorb moisture differently.

  10. Step 1 stops at “It should be”. I don’t know if the ad is somehow blocking the rest of the sentence, but I can’t read the rest of the sentence. :S

    1. Hi Kat,
      I apologize if there was an ad blocking part of the recipe. That is not supposed to happen. I looked at it myself and there was no problem. If that ever happens again, just refresh your screen and that should take care of the problem.

  11. My whole family loved this recipe! Very easy and something I will make again and again. Wondering if you have tried apples instead of raisins for an apple cinnamon bread?

  12. 1 star
    why oh why would I have a bread machine to make the dough and then bake in the OVEN?!? Makes no sense at all. Went ahead and followed directions. It was good but not goid enough to heat up the oven in the summer when I can use my other revipes to compkwtely bake bread in my bread machine.

    1. Hi Kerri,

      So nice to hear from you.

      I am very picky about my bread for three reasons:
      1. I often give it away—ugly bread is not good enough.

      2. I often sell my bread. It must be as good or better than a bakery.

      3. Any bread I eat must be worth the calories.

      If you only want bread for breakfast toast or to fill you up, bread baked in a bread machine may be enough. We all have different needs and circumstances. Suit yourself.

      Using a bread machine saves me a lot of time with the mixing and kneading process while hand shaping and baking at hotter temperatures than a bread machine can accomplish gives me the best loaf. Thanks for writing.

  13. 5 stars
    This made the most beautiful loaf of cinnamon swirl bread! I loved the flavor punch from the cloves, and the egg wash made it look like it came from a bakery! Yum!! Always appreciate all of your detailed tips. I, too, never bake in my bread machine anymore. I don’t have a Pullman pan yet, but this made a gorgeous loaf in a regular pan. I left out the raisins (my husband isn’t a fan) and instead of spraying the dough with water before sprinkling the cinnamon-sugar mixture, I brushed it lightly with some of the egg wash (learned this tip from a Smitten Kitchen whole grain cinnamon swirl bread recipe that I also love—but making yours in my bread machine was more convenient!). Thanks for another great recipe!

    1. Hi Caroline,

      That’s a great tip about egg wash. I’ve done that with a chocolate babka before and it worked just like you said. You will enjoy the Pullman if you get one. It’s especially nice that you can bake several sizes of bread in it. Thanks for taking the time to write.

  14. 5 stars
    This is the most successful and best bread I have ever baked – bread machine or not! Thanks for a great recipe. I might have to make this once a week for my family!

    1. Hi Cassie,
      Thanks for the 5-star rating. I bet you are very popular with your family if you make this every week.

  15. Ted e Martin says:

    5 stars
    can i use a 13x4x4 pullman for this recipe?

    1. I haven’t tried it, Ted. It definitely wouldn’t bake up as high.

  16. Hello, I plan to make this recipe but am curious about the range in volume for the milk. All other ingredients are precisely noted but milk is a range. Is this a case where I should start with the 1/2 cup but if dough is too dry add more? I don’t want to ruin it out of the gate. Thanks!

    1. Hi Dee,
      Yes, you are right. Start with the ½ cup at the beginning. Look at the dough after the mixing starts. It should start to clump right away. After 10-12 minutes of kneading, the dough should stick to the side, then pull away cleanly. If the dough doesn’t stick at all and isn’t tacky, add a tablespoon of milk. Let the mixture continue to mix. If this doesn’t fix the dough, repeat the process. Actually, you should do this with every recipe you make in a bread machine. Read more about it here. I hope the recipe turns out good for you.

  17. I just made this bread using the bread machine to ferment and the oven to rise and bake. It was awesome although I did have a small separation. Just noticed that I missed the step to “mist” the dough, maybe that was the problem. Unfortunately for me, the next day I was diagnosed with diverticulitis and can’t eat it. I am in awe of how good it smells as my husbands toasts it up for himself! No problem, “they’ll” make more, LoL. I am looking up the Pullman pan now on amazon. Anyway, thanks for a truly yummy recipe.

    1. Hi Amy,
      I’m so sorry about the diverticulitis. Bummer!! The spritzing helps with the separation, but the Pullman pan is the real secret to very little separation. No guarantees with bread, but I think you’ll enjoy the Pullman pan.

  18. Thank you for this recipe. We love this bread and it never lasts long unless I can sneak half the loaf into the freezer. Fresh slice or toasted, buttered or plain all I can say is yum. I like a fresh slice that I can pull apart, my partner slathers it with butter. Have you ever made a bread & butter pudding with this bread? I may try this. I’ve ordered a Pullman Pan & can’t wait to try it.

    1. Hi Denise,

      I’m so glad your bread turned out well. I’ve never tried making bread pudding with this bread because I already know I would be tempted to eat the whole pan. Yes, I’m sure it would be fabulous. I think you will enjoy the Pullman pan. It transforms the texture of so many recipes by controlling the rise. Thanks for writing.

  19. Denise Isaac says:

    5 stars
    Thank you for this amazing loaf recipe and the detailed instructions. We just love this loaf fresh and toasted. There is one problem we are having with your recipes, they don’t last because we cannot stop eating them because they are so yummmy.

    1. Hi Denise,
      So glad you love it and thank you for the 5-star rating!!!

  20. Becky Poe says:

    5 stars
    I wish I could show you the photograph of my Cinnamon Swirl loaf! I don’t have a Pullman pan, and it still came out PERFECTLY…no “undesirable spaces”! The neighbor who received it was thrilled. This is my third Paula Rhodes recipe…everyone one has been a HUGE SUCCESS! (Note: if you haven’t made her Hawiian Bread, you missed an AWESOME recipes…the rolls are to die for!)

    1. Hi Becky,
      Isn’t it satisfying when you make a bread that turns out perfect? Thanks for sharing your win (and also for the recommendation on the Hawaiian bread).

  21. 5 stars
    Not bad for a first attempt, but I still got the “undesirable space” from the swirl at the top of my loaf. Consistency is great, flavor fabulous, not too dense, all of the rise checks were on target (slow filling of finger indentation) and I used 10X sugar in the filling. I’m ordering the Pullman pan specified with the lid instead of the unlidded pan (9 x 5 I think) also suggested. Anything else I can try?

    1. Hi Laurie,

      The lid for the Pullman pan will fix that space at the top of your loaf. Can you believe the price for that pan? Crazy! But worth it just for this bread. Those spaces drive me crazy. However, if you look at cinnamon-raisin loaves online, almost everybody has them.

      I would love to see a picture after you get the lidded Pullman pan. I bet your loaf will be beautiful. You will soon be famous for your cinnamon loaf. High-Five!!!!

    1. You’re welcome Sheri. And thank you for the 5-star rating. Have a great week.

  22. I made this just now and I had to say thank you so much. Wow, this recipe tastes absolutely fantastic. Definitely among the best cinnamon raisin bread I’ve ever eaten.

    I didn’t have whole milk, so I mixed one part heavy whipping cream with two parts 2% milk and I’m very impressed by how fluffy and flavorful it turned out.

    I can’t get enough of this– gonna go eat some right now. Keep up the excellent work!

    1. David,
      I’m so happy to hear that you liked it. I agree with you. This bread is hard to resist. I can imagine that using the cream only made it better!!

  23. Made this and it had a very small disappointing rise to it. I read everything (there is quite alot) but when I had the ingrediants to make it I jumped straight to recipe so missed the bit right at the end about using dry active yeast.

    The needed info is there but I think it would really help in the recipe section if there was a little asterisk saying to check notes or something.
    The other bits about sultana/currant substitution etc is personal choice but I think the note about the yeast is very important and something about it in the recipe would help enormously.

    1. Hi Lorraine,
      I’m sorry your rolls didn’t rise so much. There could be many reasons your bread didn’t rise besides the yeast. Active dry yeast normally works fine, but it may take a little longer. I would love to help you troubleshoot. If you are interested, send me more details about your process. Did you use the DOUGH cycle and your own oven, or did you mix and bake it in the bread machine? How warm is your kitchen these days? That can make a huge difference. Did you use the two-finger test to see if your dough had risen enough? You might want to take a quick look at my post about dense bread for more help. Hope to hear from you again.

  24. I use a stand mixer then shape and bake my breads in an oven as well. I want to try this recipe for a friend with currants. If I put the currants in at the beginning with all the other ingrediants would that be ok or should I add them closer to the end? Already tried your 2 tsp starter yoghurt and it was a total sucess, hopefully this will be too! From Melbourne Australia.

    1. Hi Kris,
      Congratulations on your yoghurt success. It’s so satisfying to make your own yoghurt–don’t you think?

      About the currants: You can certainly add the currants in the beginning, however, if the mixer is strong enough to knead your bread, it will likely pulverize the currants. Your bread will turn brown. If that’s what you like, go ahead. I like to taste and see the currants individually, so I add them closer to the end–like the last 5 minutes. If you forget, you can always incorporate them by hand when shaping the dough. I bet you will like that recipe. So tasty!

    2. @Paula, I think I will add by hand when shaping the dough. After my expensive well known stand mixer died less than 6mnths after I brought it I did some research and eventually got an Ankarsrum Assistent Mixer, it is very powerful, great for kneading all my bread, including the stiffer doughs and never overheats. Wil definitely add after by hand, thanks.

  25. I have a 13×4 pullman pan. Would making 1 1/2 (except for the yeast)of the recipe be enough for this size pan?

    1. Hi Donna,

      I do not have a Pullman pan this size, so I can’t speak from experience. From what I’ve read, a 2 lb. loaf is about right for this size. So 1 and one-half times this recipe seems about right. The original recipe is probably close to a 1½ lb. loaf. It’s worth a try. I would love for you to come back and leave a comment about how it went. Your experience would be helpful for my readers.

  26. Has anyone rolled the cinnamon/sugar in the dough then put it back in the machine to rise and bake? Did it turn out ok??

    1. Hi Donna,
      Glad you asked. The answer (and picture) is already in the post. I tried it. It worked out fine. Didn’t look as good in my opinion. But it was delicious. I described two ways to do it. Hope that helps.

  27. Never stated when to add raisins

    1. @Debbie, under the FAQ

      “When and how should I add the raisins?
      Chop the raisins coarsely or use currants (nature’s mini raisins). Add them when your machine beeps that it’s time for add-ins.”

    2. Hi Debbie,

      Thanks for letting me know. I’m so sorry if it inconvenienced you. I have added it to the recipe itself.

  28. I just made this bread, although with a few tweaks, and it was delicious. I use the bread for nut butter sandwiches, so wanted a solid piece of bread, rather than with a swirl. I skipped the filling, but added 2 tsps of cinnamon to the dough, which worked marvelously. Of course I had to have a piece of toast first to check it out. 😀

    1. Ummmm. I can smell that toast if I imagine hard enough. Yum. Thanks for your kind words. Glad the recipe turned out good for you.

  29. 5 stars
    The only issue I had with this bread was I ate 4 slices right off the bat! And my family followed suit, we won’t have a problem storing it, cause it’s almost gone!
    I omitted the cloves-not a fan-but followed the recipe exactly otherwise. It wasn’t too sweet, a perfect cinnamon raisin loaf! Thank you Paula for another amazing recipe! Oh and I used the Pullman pan for the first time with this recipe, loaf slid right out!

  30. Debbie Chandler says:

    5 stars
    This bread is amazing. I’ve made it several times now and my grandchildren love it.

  31. Holly Snyder says:

    5 stars
    I am new to my bread maker. Made this and did the corrections adding the milk. This came out PERFECT, like store bought! I recommend this recipe!

  32. In your instructions you sometimes state “any milk”. I avoid dairy milk and usually use oat milk for most things. You don’t say if you’ve tried anything but dairy milk in your recipes so my question is if you think it would create similar results? Do you know if anyone has tested the recipe with non dairy milk?

    1. Jackie, I have not tested it…yet. But it’s a good idea. I think it would work just fine. The flavor might be slightly different, but I assume that’s OK with you. Depending on how much fat is in your substitute, you might want to add a little more butter to make up for it. It will help the bread to keep from drying out quite as fast.

  33. Ann McGuire says:

    Love all the awesome recipes you are sending!

    1. Hi Ann,

      Nice to “see” you. Glad you are enjoying the recipes.

  34. Next “dough” loaf I’m going to try, Paula. Don’t have a Pullman pan but I know it will be super in just a regular. Thank you!

    1. You’re right. It will be good in a regular loaf pan. That’s what I used for years.