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Nutrition Facts

Serving Size 1 (74g)

Recipe makes 15 servings

Calories 231
Calories from Fat 71 (31%)
Amount Per Serving %DV
Total Fat 8.0g 12%
Saturated Fat 4.8g 23%
Monounsaturated Fat 2.1g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 33mg 11%
Sodium 217mg 9%
Potassium 96mg 2%
Total Carbohydrate 36.2g 12%
Dietary Fiber 1.3g 5%
Sugars 12.3g
Protein 4.3g 8%

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Cinnamon Swirl Raisin Bread - for Bread Machine

Recipe #22179 | 3¾ hours | 3 hours prep | add private note

By: Lane
Mar 11, 2002

I have been experimenting with bread machine recipes; and this has to be the BEST yet. I love it! Wonderful warm from the oven or toasted.

SERVES 15 , 1 loaf (change servings and units)

Ingredients

Directions

  1. 1
    Put milk and egg into measuring cup.
  2. 2
    Add enough tepid water to make 1 cup.
  3. 3
    Pour into bread machine pan.
  4. 4
    Add the softened butter, 1/3 cup sugar, salt, bread flour and yeast.
  5. 5
    Set bread machine to dough cycle.
  6. 6
    Add raisins at the beep.
  7. 7
    Remove the dough at the end of the dough cycle.
  8. 8
    Roll dough to 10x12 rectangle.
  9. 9
    Brush egg white on surface of dough.
  10. 10
    Brush with melted butter.
  11. 11
    Combine cinnamon and sugar.
  12. 12
    Sprinkle over dough; leaving about 1 inch on each edge.
  13. 13
    Roll from short side.
  14. 14
    Pinch where it meets and roll ends under.
  15. 15
    Place in loaf pan.
  16. 16
    Cover with cloth and let rise for about an hour.
  17. 17
    Preheat oven to 350 degrees.
  18. 18
    Once the dough has risen, brush top with egg white and sprinkle with 1 1/2 teaspoon sugar.
  19. 19
    Bake at 350 for about 35 minutes.

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Featured Reviews for This Recipe

From: Amberngriffinco

On Oct 31, 2009

EXCELLENT taste and texture! ! However, my loaf overflowed one pan - may redo it using 2 loaf pans a

0 people found this review helpful

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  • From: joyjoy #2

    On Oct 10, 2009

    THE BEST!! I put it on the dough setting then pull it roll it thin. i melt the butter and add the cinnamon and sugar. Then smear it an the dough, roll it up and slice it about 1 inch thick. place them on a small cookie sheet, i put extra butter, cin & sugar on the top, let them double and bake! we make these about once a month.

    0 people found this review helpful

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    From: Lvs2Cook

    On Nov 17, 2004

    This bread is excellent!! I made as posted except I used 1 1/2 tbsps. of cinnamon. It was perfect! This recipe is one I will be making for a long time. Thank you for posting!!!!

    7 people found this review helpful

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  • From: KLV

    On Oct 26, 2003

    This was great! I make cinnamon buns or raisin bread for our Sunday morning breakfasts and this combined the two. My kids love it. I did cut back on the cinnamon though - more like 3 teaspoons instead of 3 tablespoons. I also didn't do the egg white and sugar thing at the end - enough sugar in the filling for us anyway. Thank you! This bread will become part of our family breakfasts!

    7 people found this review helpful

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  • Read all 53 reviews

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