Cinnamon Swirl Bread

Makes 1 Loaf


  • 1 cup + 2 tbsp warm water (plus additional water if necessary)
  • 2½ tsp instant yeast
  • 2 tbsp honey
  • 3½ cups all-purpose flour (plus more for dusting work area)
  • 1½ tsp salt
  • ¼ cup dry milk powder
  • 2 tbsp unsalted butter, room temperature, cut into pieces
  • non-stick cooking spray
  • 1 cup raisins (optional)
  • ¼ cup sugar
  • 1½ tsp cinnamon
  • 2 tsp flour
  • 1 egg beaten with 1 tbsp water (or ¼ cup egg substitute)

Special Equipment

  • dough whisk
  • bowl scraper
  • 9” x 5” loaf pan
  • plastic wrap
  • pastry brush
  • foil
  • instant-read thermometer


  1. In a medium-sized bowl add the water, yeast, honey and flour (it is helpful to reserve the last ½ cup of flour to add slowly while mixing, to get the correct consistency; it may not all be needed - Susan explains in the video how weather can affect the consistency of dough)
  2. Finally, add the salt, milk powder and butter and mix (can be done in stand mixer or with a dough whisk) until dough forms a "shaggy mass" that begins to pull away from the sides of the bowl. If dough is too dry, add extra water, 1 tbsp at a time. If too wet, add the ½ cup of reserved flour, a little at a time. A dough scraper is a handy tool to finish bringing the dough together
  3. Lightly flour your hands and work surface and knead 5-8 minutes, giving the dough a quarter-turn on each knead, until dough is elastic and springs back to the touch (or use electric mixer with dough hook)
  4. Transfer to a bowl coated with non-stick cooking spray. Cover with plastic and allow to rise 1-1½ hours until doubled in size
  5. After dough has risen, place on work surface and roll or pat dough into an 8" x 15" rectangle
  6. If adding raisins, sprinkling them in evenly. Fold dough in half, then in half again to fold raisins into dough. Stretch dough out gently again to 8" x 15"
  7. Mix sugar, cinnamon and flour together in a small bowl
  8. Brush top of dough with egg wash and sprinkle evenly with cinnamon and sugar mixture
  9. Starting with the short end, roll the dough into a tight log. Tuck the ends under, and place the loaf, seam-side down in a 9" x 5" loaf pan coated with non-stick cooking spray and a sheet of parchment paper
  10. Drape loosely with plastic wrap and let dough rise for 45-60 minutes, or until it has risen about 1" over the top of the pan
  11. While dough is rising, preheat oven to 350º
  12. Remove plastic and bake 20 minutes. After 20 minutes, cover top with foil to prevent the bread from getting too brown. Bake an additional 10-15 minutes or until an instant-read thermometer indicates an internal temperature of 190º
  13. Remove bread from pan and allow to cool completely on a wire rack before slicing