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.

sliced cinnamon raisin bread baked in a Pullman PanPin

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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).

toasted slice of raisin breadPin

Ingredients and Substitutions

ingredients needed to make cinnamon-raisin breadPin
  • MILK:
  • 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:
  • 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

This shows bread with large spaces in the cinnamon swirl that let the raisins fall out and the bread gets dry.Pin
  1. 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.
  2. 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

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.

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

Measure & Add Ingredients – Weighing is best! Add everything to the bread machine in the listed order.

Check Mixing Early – In the first 1-2 minutes, open the lid to ensure the paddles are working and the dough is clumping together.

Monitor Dough Consistency – At 12-15 minutes into the DOUGH cycle, the dough should be elastic and shiny.

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

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 – Distribute the filling evenly, leaving 1 inch of uncovered dough at the edges.

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.

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).

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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sliced cinnamon raisin breadPin

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!

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

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

Bread Machine Cinnamon-Raisin Bread with a Unique Twist

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.
5 from 77 votes
PRINT RECIPE PIN RECIPE

Video

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

Ingredients
 

Dough:

  • cup (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:

  • 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.
  • Check Mixing Early – In the first 1-2 minutes, open the lid to ensure the paddles are working and the dough is clumping together.
  • 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

Making Bread Without a Bread Machine
🌟 Stand Mixer Method:
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.

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.

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!

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4.84 from 77 votes (56 ratings without comment)

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Recipe Rating




87 Comments

  1. This recipe looked great and I was very excited to try it. I assembled all the ingredients and got to work, then I nade the mistake of trying to access the video to be sure not to miss any tricks. After several very frustrating, and unsuccessful attempts, to get the video to play (it kept reloading with ads every time I tried), I finally have up and finished (I thought) preparing the dough. While waiting for the dough to proof, I noticed 2 eggs laying on the counter.
    I only have myself to blame and maybe I’ll give the recipe another try at some point, but it would be helpful if your videos were useful for more than just endless ads.

    1. Hi Mari,

      Thanks for reaching out–I completely understand your frustration! I’m sorry the video gave you trouble and disrupted your baking session. Leaving out ingredients happens to all of us. Here’s an inside tip for the next time that happens when mixing bread with a bread machine. If it hasn’t been more than 15 minutes since the dough finished mixing, add the ingredient you left out and restart the DOUGH cycle. It won’t hurt the dough to be kneaded again in the bread machine because the kneading is so gentle.

      I appreciate your feedback about the ads—I’ll look into it to see if there’s a better way to balance the content and ads so it’s less distracting and frustrating. In the meantime, feel free to reach out with any questions—I’m always here to help.

      Hope your next baking adventure goes smoothly!

      Warm regards,
      Paula

      p.s. One question I have that you didn’t mention: Wasn’t your dough very dry when you checked to see if the dough was sticking to the side before pulling away? Two eggs is a lot of moisture and your bread would be dry and dense without it. You don’t have to answer, of course, but I was just curious.

  2. 5 stars
    I’ll admit- this loaf had been challenging for me to master. Flavor is fantastic, texture was superb- but much of the loaf “split” at the filling swirl. I used the Pullman pan with the lid and misted the dough before I spread filling. At 15 minutes before done time, I took out the loaf to remove the lid…and found the lid stuck fast to the pan. No amount of prying, pulling, or coaxing worked until the lid and pan were cooled to room temperature. The resulting struggle may have split the filling swirl. Next time I will slide the lid on the Pullman pan backwards so it doesn’t seal into place and can be removed. Sent photo to your website for any enlightenment – still a 5 star recipe and cheaper than the $4.00/1 lb loaf gummy textured commercial raisin bread.

    1. Glad you loved the bread Laurie. I would try letting the dough rise a little bit less during the final rise and see if it works better.

  3. a polar blast came through New York this past weekend. when I woke up I thought that a loaf of cinnamon raisin bread would be just the ticket on this cold blustery day. did not need any additional or less of any of the ingredients. it came out delicious. the only thing I would change next time for my oven is to take it out 5 minutes sooner. I also forgot to add the extra quarter teaspoon of yeast because I use active dry yeast. lesson learned for next time. but it came out delicious!

    1. Hi Karen,

      Thank you for sharing your experience. A loaf of cinnamon raisin bread is always a good idea.
      Taking it out 5 minutes sooner next time sounds good. Hopefully, you have a quick-read thermometer, so you don’t have to guess when your bread is done.
      Stay cozy!

  4. 5 stars
    Made this cinnamon bread yesterday and it turned out amazing and was a huge hit with all my family. Thank you for your delicious and easy recipes! I will definitely be making this a lot.

    1. Oh Yeah! So happy it turned out good and that the family liked it. I bet you were popular yesterday.

  5. 5 stars
    Making this now! Can’t wait for it to be done and will let everyone know how it turned out! Love all your recipes and turn to them all when looking for things not in my meal rotations! Thank you!

    1. Hi Wendy,

      How did your bread turn out? Hope it was fabulous! Thank you for writing.

  6. Nick Layton says:

    5 stars
    Delicious bread! Make sure to mist the dough with water before adding the filling! It helps a lot

    1. Hi Nick,

      I’m so glad you liked the cinnamon raisin bread. And thank you for the 5-star rating. You’re right. Spraying the dough with water is so helpful in keeping the layers together.

  7. 5 stars
    Delicious! No need to search for another recipes or technique. This is it!

    1. Thank you for coming back to say so. Enjoy!

  8. I have a KBS machine, it has a 23 minute Raw dough function and 133 minute Leaven dough function. If I want to proof and bake in my air fryer oven, which function should I be using to prep and knead the dough.

    1. Hi Happy,
      Use the “Leaven” function.

  9. 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.

  10. 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.

  11. 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.

  12. 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

  13. 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.

  14. 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.

  15. 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!!!

  16. 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.

  17. 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.

  18. 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.

  19. 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?

  20. 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.

  21. 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.

  22. 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.

  23. 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.

  24. 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.

  25. 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.

  26. 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.

  27. 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!!!

  28. 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).

  29. 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.

  30. 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!!

  31. 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.

  32. 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.

  33. 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.

  34. 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.

  35. 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.

  36. 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.

  37. 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!

  38. Debbie Chandler says:

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

  39. 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!

  40. 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.

  41. Ann McGuire says:

    Love all the awesome recipes you are sending!

    1. Hi Ann,

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

  42. 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.

    2. Thanks for setting me straight, my cinnamon raisin swirl came out perfect even though I rushed the rise a bit, it took a little longer to get the internal temp. Picture perfect 😃😀

      1. Congratulations! Isn’t it exciting to see the perfect swirl? So glad to hear this. Thank you for writing back.