Bread Machine Cinnamon-Raisin Bread with a Unique Twist
Sneak Peek: Mix this Bread Machine Cinnamon-Raisin Bread in your bread machine, roll it out for that classic swirl, and bake it in your oven for a superior crust. The twist? A pinch of ground cloves in the filling to amplify the cinnamon flavor.
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Am I the only one who loves peeling apart layers of food while eating? Go ahead—unroll this bread and savor the cinnamon-scented layers as you go!
How To Get That Picture-Perfect Loaf
For the best swirls and texture, don’t bake in the bread maker (paid link). Let it mix and knead, then transfer the dough to your oven. This approach is what makes my bread machine recipes a little different from most—I love sharing ways to get the best texture, crust, and flavor while still enjoying the convenience of a bread machine.
✔ Best pan? A covered Pullman bread pan for even, tight swirls. Compare the image above to the looser coils from a regular loaf pan!
✔ No bread machine? Use a stand mixer or mix by hand (see recipe notes).
Ingredients and Substitutions
- MILK:
- Any milk works; higher fat = richer bread
- No need to warm it; the paddles generate heat
- EGGS:
- Use large eggs (50 g ±)
- Adjust liquid if using a different size egg
- BUTTER:
- Use unsalted (reduce salt if using salted).
- No need to warm when using a bread machine—chop finely.
- SUGAR:
- Use white granulated sugar
- Substitute honey with less quantity and monitor dough consistency
- SALT:
- Use table or sea salt. Increase by 1/4 tsp for Kosher salt.
- CLOVES:
- Optional, but adds depth—use a pinch.
- FLOUR:
- Prefer bread flour for better rise and structure
- If substituting all-purpose flour, use less liquid
- YEAST:
- Use instant or bread machine yeast
- See recipe notes for active dry yeast substitution
- RAISINS and NUTS:
- Optional.
- Substitute with dried fruits (e.g., cranberries, cherries)
- Walnuts and pecans: toast nuts in the microwave before adding for maximum flavor
The Secret to a Better Filling
- Most cinnamon bread fillings use granulated or brown sugar, but the layers tend to separate. Inspired by Jennifer at Once Upon a Chef., I use powdered sugar—the cornstarch in it “glues” the layers together! A Pullman pan (paid link) also helps keep the swirls intact.
- Adding the raisins at the end of the dough cycle helps to prevent fallout as you eat.
Two Ways to Bake Your Loaf in a Bread Machine
First: Skip the Swirl (Simpler Method)
- Use the REGULAR cycle instead of DOUGH.
- Skip the filling and glaze.
- Expect a thicker crust and a paler top.
Second: Hands-On Cinnamon Swirl Method
- Work quickly to avoid stopping the machine.
- Remove dough before the last rise (check your manual for timing).
- Take out paddles to minimize holes.
- Shape dough into a rectangle, sprinkle with cinnamon-sugar filling, roll, and pinch seams.
- Return dough to the bread machine pan seam-side down and evenly distributed.
- Allow the machine to finish the baking cycle.
Making the Dough
➊ Measure & Add Ingredients – Weighing is best! Add everything to the bread machine in the listed order.
➋ Check Mixing Early – In the first 1-2 minutes, open the lid to ensure the paddles are working and the dough is clumping together.
➌ Monitor Dough Consistency – At 12-15 minutes into the DOUGH cycle, the dough should be elastic and shiny.
➍ Adjust If Needed – The dough should stick to the sides, then pull away cleanly. If it’s too sticky or dry, adjust with flour or liquid one tablespoon at a time, letting each absorb fully before adding more. Read more about this surprising secret to making good bread with a bread machine.
Assembling Cinnamon-Raisin Bread After the DOUGH Cycle
➊ Remove & Rest the Dough – Take the dough out of the bread machine and shape it into a rough square. Cover and let it rest for 10-15 minutes.
➋ Roll It Out – Use a rolling pin or your hands to shape the dough into a 10 x 14-inch rectangle.
➌ Lightly Mist with Water – A quick spritz helps the filling stick.
➍ Spread the Cinnamon-Sugar Mixture – Distribute the filling evenly, leaving 1 inch of uncovered dough at the edges.
➎ Roll It Up – Start from a short end and roll tightly, but don’t stretch the dough.
➏ Seal & Shape – Pinch the seam closed and tuck in the ends.
➐ Place in the Pan – Flip the roll seam-side down into a 9x4x4 Pullman pan (or a regular loaf pan).
➑ Let It Rise – Cover and place in a warm spot for 45-80 minutes, until nearly doubled in size.
➒ Bake to Perfection – If not using a Pullman pan or the bread machine, glaze before baking. Bake at 375˚F (190˚C) for 35-45 minutes or until the internal temp reaches 190˚F (88˚C).
➓ Cool Before Slicing – Let the bread cool in the pan for 15 minutes to keep the sides from collapsing. Then, transfer to a wire rack and cool for at least 30 minutes before slicing.
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Troubleshooting: Why Did My Cinnamon Swirl Bread Split?
If your loaf split open during baking:
✔ You may have rolled too tightly or didn’t seal the seam well.
✔ The dough wasn’t proofed enough before baking.
✔ Your pan was too small, limiting expansion.
Fix it next time: Roll gently, seal edges, proof fully, and use a silicone mat to catch any drips.
Although the loaf on the left looks perfect, the picture on the right reveals an issue. Rolling the dough too tightly and improperly sealing it caused the split during baking, spilling sugar and cinnamon into the oven. What a mess!
Shared & Loved
“I made this bread as directed in my bread machine and it was the best! Thank you, Paula, for this recipe.”—ROBERTA
Bread Machine Cinnamon-Raisin Bread with a Unique Twist
Video
Ingredients
Dough:
- ⅔ cup (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
- 2¼ teaspoons instant yeast
- ⅔ cup (66 g) raisins, chopped or use currants
Filling:
- ⅓ cup (38 g) powdered sugar
- 2 teaspoons cinnamon
- ⅛ teaspoon ground cloves
Glaze:
- 1 large (50 g) egg
- 1 tablespoon water
Instructions
Making the dough:
- Measure & Add Ingredients – Weighing is best! Add everything to the bread machine in the listed order: ⅔ cup (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.
- Monitor Dough Consistency – At 12-15 minutes into the DOUGH cycle, the dough should be elastic and shiny.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 & Rest the Dough – Take the dough out of the bread machine and shape it into a rough square. Cover and let it rest for 10-15 minutes.
- Roll It Out – Use a rolling pin or your hands to shape the dough into a 10 x 14-inch rectangle.Lightly Mist with Water – A quick spritz helps the filling stick.Spread the Cinnamon-Sugar Mixture – Combine ⅓ cup (38 g) powdered sugar, 2 teaspoons cinnamon, and ⅛ teaspoon ground cloves. Distribute evenly over the dough, leaving 1 inch of uncovered dough at the edges. 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.
- Roll It Up – Start from a short end and roll tightly, but don’t stretch the dough.Seal & Shape – Pinch the seam closed and tuck in the ends.Place in the Pan – Flip the roll seam-side down into a 9x4x4 Pullman pan (or a regular loaf pan).
- Let It Rise – Cover and place in a warm spot for 45-80 minutes, until nearly doubled in size. This process may 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: (use only if you are baking in a 9×5-inch loaf pan)
- Combine 1 large (50 g) egg and 1 tablespoon water. Use a pastry brush to glaze the loaf.
Bake
- 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
1️⃣ Add ingredients to the bowl in the listed order.
2️⃣ Mix on LOW until moistened, then knead on speed 2 or 3 with a dough hook for 5-10 minutes until smooth and elastic.
3️⃣ Cover and let rise in a warm place until doubled.
4️⃣ Gently deflate and shape as directed in the recipe. 🙌 By Hand:
1️⃣ Mix all ingredients into a shaggy dough ball in a large bowl.
2️⃣ Turn onto a floured surface and knead for 10-20 minutes until smooth and elastic.
3️⃣ Place in a greased bowl, cover, and let rise until doubled.
4️⃣ Gently deflate and shape as directed. 📌 Yeast Tip: Using active dry yeast? Increase by ¼ teaspoon. It no longer requires dissolving, but you can if preferred.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQ: Cinnamon-Raisin Bread
When do I add the raisins?
- Coarsely chop raisins or use currants.
- Add at the machine’s “add-ins” beep.
- Avoid adding too early—they’ll break apart and darken the dough.
- Adding raisins to the cinnamon-sugar filling may cause them to fall out when slicing.
How can I tell when it’s done?
- Use a quick-read thermometer (paid link) (190˚F internal temperature)
- Cover with foil if browning too fast.
- Lower the oven rack if needed next time.
Why is my bread dense?
- Likely too much flour or not enough liquid—use a digital scale for accuracy.
- Ensure enough rise time (enriched dough takes longer, especially in cool kitchens).
How long does it stay fresh?
- Best eaten within 2 days or freeze leftovers.
- Store in a plastic bag at room temp (not in the fridge).
Final Thoughts
Do you like the pinch of cloves in your cinnamon bread? Try my favorite cinnamon rolls and these Tangzhong Cinamon Rolls for a similar taste treat.
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.