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Swirled Cinnamon Raisin Bread (2 Ways)

A slice of warm swirled cinnamon raisin bread slathered with butter is the perfect addition to your breakfast! This bread is soft, fluffy, and loaded with cinnamon and juicy raisins. The ultimate comfort food!

swirled cinnamon raisin bread with two slices and a loaf

This swirled cinnamon raisin bread is a favorite in our family, especially for breakfast! It’s absolutely delicious toasted and generously buttered! I also love pulling back the layers while eating it!

It has plump, juicy raisins and a cinnamon sugar filling swirling inside! The dough is slightly sweet and mildly spiced with a soft, pillowy texture!

WHY YOU’LL LOVE THIS RECIPE:

  • It’s really versatile and straightforward. I’ll guide you through each step with a picture tutorial.
  • It can be made completely by hand or with a stand mixer. So if you like kneading by hand, you can easily do so. If you want the stand mixer to do all the work, you can do that, too! I’ve made it using both methods.
  • It may take a while to make this raisin bread, but it’s SO simple and totally worth the extra effort.

TWO WAYS TO MAKE THIS AMAZING SWIRLED CINNAMON RAISIN BREAD

I love making this raisin bread 2 different ways, with 2 different versions of the filling!

One is made with butter and the other is made with light vegetable oil. I also use granulated sugar for one filling and dark brown sugar for the other.

Each filling creates  a slightly different flavor and texture! The one with butter is lighter and not as sweet. The one with the vegetable oil is a bit denser and sweeter and creates a luscious, moist center that’s reminiscent of my cinnamon rolls. Both fillings are provided in the recipe card below.

FREQUENTLY ASKED QUESTIONS

How many loaves does this recipe make?

With this recipe, you can either make 1 large loaf or 2 smaller loaves. I usually make 2 smaller loaves so that I can store one in the freezer.

How do you keep the cinnamon swirl raisin bread soft?

To keep the bread soft, you need to store it airtight. I always store it in plastic wrap. Then I put it in the refrigerator or the freezer.

Can you freeze cinnamon swirl raisin bread?

Yes!  You can either wrap the entire loaf in plastic wrap and place it in a freezer bag or freezer-safe container, or slice it and individually wrap each slice. You can put each frozen slice directly in the toaster, or you can thaw it overnight in the refrigerator and then put it in the toaster.

A NOTE ABOUT PROOFING YEAST

You need to warm the milk to a temperature between  105° F – 115° F (40°C – 46°C). To test if the temperature is right without using a thermometer, the milk should feel comfortably warm on your wrist, but not hot. If it’s too hot, it’ll kill the yeast! If you kill the yeast, it won’t proof and the dough will not rise.

Once you get the right temperature, add the yeast and a teaspoon of sugar and stir it. The sugar acts like food for the yeast, which will activate it. Then let it sit for about 10 minutes. You’ll know it’s ready when the mixture becomes foamy and bubbly (see step 1 – the picture on the right in the tutorial below).

If after 10 minutes your mixture doesn’t get foamy, it means that it hasn’t proofed. It could be because the yeast has expired. In any case, if the yeast hasn’t proofed, you’ll have to start all over again.

HOW TO MAKE CINNAMON SWIRL RAISIN BREAD

For this picture tutorial, I’ll show you how to make this recipe by hand. Instructions for using a stand mixer will be included in the printed recipe card.

how to proof the yeast before and after

mix the wet and dry ingredients and knead the dough

grease bowl and dough and let it rise

roll out dough, fill, roll up and place in pan

Then you just uncover the dough and bake it.

a loaf of swirled cinnamon raisin bread in a bread pan

TOP TIP TO HELP THE DOUGH RISE FASTER

Before starting, turn the oven on for a few minutes (at 140°F / 60°C ) and then turn it off and wait a few minutes before adding the dough. This creates a nice, warm environment, allowing the dough to rise faster. Keep in mind that rising times will depend on a lot of factors, like the type of flour you use and how warm and humid your environment is.

swirled raisin bread

MAKE-AHEAD OPTIONS 

You can make this recipe ahead of time for freshly-baked cinnamon raisin bread for breakfast!

Just prepare the dough and place it in a lightly greased bowl. Then cover it loosely with plastic wrap and refrigerate it overnight, but don’t put it into the pan(s) because it will rise too much and overflow.

In the morning, roll out the dough, add the filling and shape. Then place it in the pan(s) and let it sit at room temperature for about 15 minutes before baking.

Allowing the dough to rise in the fridge overnight really allows all the flavors to develop!

VARIATIONS

  • Soak a few raisins in cognac, rum, bourbon, or whisky and then drain them before kneading them into the dough. Delicious!
  • Add some chopped walnuts or pecans to the filling for a little texture.

TIPS FOR SUCCESS

  • Measure the flour properly. If your dough is a bit sticky or too wet, add some flour, but only a tablespoon at a time, until it’s pliable or no longer sticks to the sides of the bowl in the stand mixer.
  • Make sure you proof the yeast properly. The yeast mixture needs to be foamy; that means it’s alive and active (see picture tutorial above).
  • Kneading the raisins into the dough helps them stick to the bread better rather than just putting them in the filling.
  • I like to oil the bowl and the dough when preparing it for the first rise. Whenever I do this, I don’t need to flour my work surface or the rolling pin! The dough does NOT stick at all! This is important because adding too much flour can make the bread crumbly and dry, rather than soft and fluffy!
  • The thinner you roll out the dough, the more ooey-gooey, cinnamony-crazy swirls you’ll have inside when you roll it up!
  • Lining the pan(s) with overlapping parchment paper makes cleanup a lot easier because you just lift the bread out of the pan when it’s done. Of course, instead of using parchment paper, you could just lightly grease the pan(s) before adding the dough. Both work fine.
  • Brushing the top with butter as soon as it comes out of the oven makes the crust softer.

swirled raisin bread loaf with one slice

HOW TO ENJOY SWIRLED CINNAMON RAISIN BREAD 

  • Slice it: Enjoy it plain, as it is, or add some cream cheese. You could also drizzle some honey or maple syrup over it.
  • Freeze it: I always freeze individual slices. Whenever Iwant a slice, I just take it out of the freezer, put it in the toaster, and then butter it.
  • A Perfect breakfast: Serve it warm, fresh out of the oven!  It is so good with coffee!!!
  • Leftovers: If you have any leftovers, just make French toast with it. OMG!!! It’s DIVINE!

MORE BREAKFAST RECIPES!

Let me know how this Swirled Cinnamon Raisin Bread turns out for you in the comments below! I’d love to hear from you!

Swirled Cinnamon Raisin Bread (2 Ways)

A slice of warm swirled cinnamon raisin bread slathered with butter is the perfect addition to your breakfast! This bread is soft, fluffy, and loaded with cinnamon and juicy raisins. The ultimate comfort food!
Prep Time2 hrs 30 mins
Cook Time1 hr
Total Time3 hrs 30 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: swirled, cinnamon, raisin, bread, homemade,
Servings: 1 large loaf or 2 small loaves

Equipment

  • one or two 9 x 5 inch (23 X 13 cm) bread loaf pans

Ingredients

For the dough

  • 1 cup (250 ml) milk
  • 2 ¼ teaspoons active dry yeast (1 standard packet)
  • 1 egg, lightly beaten
  • ¼ cup (56 g / 2 oz) unsalted butter, melted and cooled
  • ½ cup (100 g) granulated sugar
  • ½ teaspoon salt
  • 3 ½ cups (444 g / 15.7 oz) all-purpose flour (plus up to ½ cup extra for kneading)
  • 1 cup raisins (about 150 g / 5.3 oz)
  • 1-2 tablespoons light vegetable oil
  • 4 tablespoons unsalted butter (to spread on baked loaves

For the cinnamon sugar filling* (OR See the NOTE below for a sweeter, denser & really moist filling)

  • 2 tablespoons melted butter
  • 1 ½ tablespoons ground cinnamon
  • 1 ½ tablespoons granulated sugar
  • a pinch of ground nutmeg

Instructions

Prep the pan(s)

  • Line the pan(s) with overlapping parchment paper. Alternatively, generously grease the pan(s) with vegetable oil. Set aside.

Proof the yeast

  • Warm the milk to a temperature between  105° F –115° F (40°C – 46°C). Stir in the yeast and a teaspoon of sugar. Let it proof for about 10 minutes until it’s foamy.

Make the dough

  • In a large bowl, or in the bowl of a stand mixer, whisk together the beaten egg, melted butter, sugar, and salt. Add the proofed yeast mixture and mix.
  • Add the flour, a little at a time, and stir with a wooden spoon. If using a stand mixer, use the dough hook and mix on medium speed.
  • Add the raisins and mix.

Knead the dough

  • Knead the dough for 10 minutes. You can either do this by hand on a floured surface or with the stand mixer (using the dough hook) on medium speed. Add enough flour, a tablespoon at a time, until the dough is pliable or doesn’t stick to the sides of the bowl.

Let the dough rise

  • Lightly grease a bowl with oil. Add the dough and coat it with some oil, too. Cover with plastic wrap and let it rise until it’s doubled in size (1-2 hours).

Roll out the dough

  • If you want 2 loaves, divide the dough in half. Then roll it out into a rectangle (about 9 X 20 inches / 23 X 50 cm).

Add the filling* & roll up the dough

  • Brush the dough with the melted butter. Then sprinkle the surface with the sugar and spices. Roll up the dough, pinch the ends, and tuck them under.

Let the dough rise a 2nd time & then bake

  • Place the dough seam side down into the prepared bread pan(s). Cover with plastic wrap and then a clean towel and let it rise again for 30 minutes.
  • About 15 minutes before the end of the rising time, preheat the oven to 375 °F / 190 °C. 
  • Uncover the dough and bake it for 35-45 minutes or until it’s golden brown on the top.
  • Remove the bread from the oven and immediately spread the top with the butter. Allow it to cool in the pan(s) for about 10 minutes.
  • Remove the bread from the pan(s) and allow it to cool completely on a wire rack before slicing it.
  • Store covered at room temperature for up to 4 days or in the refrigerator for up to a week. The baked loaves can be frozen for up to 2 months.
  • Enjoy!

Notes

* For a sweeter, denser and really moist filling, mix the following together and spread it on the rolled out dough:
2 ½  tablespoons light vegetable oil 
¼ cup dark brown sugar
1 ½ tablespoons ground cinnamon
a pinch of ground nutmeg
MAKE-AHEAD OPTIONS 
Allowing the dough to rise in the fridge overnight really allows all the flavors to develop! For freshly-baked cinnamon raisin bread for breakfast, prepare the dough and place it in a lightly greased bowl. Then cover it loosely with plastic wrap and refrigerate it overnight, but don’t put it into the pan(s) because it will rise too much and overflow. 
In the morning, roll out the dough, add the filling, and shape. Then place it in the pan(s) and let it sit at room temperature for about 15 minutes before baking. 
FREEZING OPTIONS
You can either wrap the entire loaf in plastic wrap and place it in a freezer bag or freezer-safe container, or slice it and individually wrap each slice. You can put each frozen slice directly in the toaster, or you can thaw it overnight in the refrigerator and then put it in the toaster.
Adapted from https://inthekitchenwithmatt.com/cinnamon-raisin-bread
© Pastry Wishes

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Vegan Oatmeal Raisin Cookies – Easy + Variations

 These delicious cookies are soft, chewy, and packed with juicy raisins! They will impress all cookie lovers; even the non-vegan ones!

vegan oatmeal raisin cookies

These vegan oatmeal raisin cookies are great for breakfast when you’re in a rush or when you want an on-the-go snack.

What makes these cookies stand out from your average oatmeal raisin cookie (apart from the fact that they’re vegan) is that they have packed brown sugar, which gives them a light caramel flavor – delicious! They’re also pretty quick to make; about 30 minutes from start to finish, and you don’t have to chill the dough.

Why you’ll love these vegan oatmeal raisin cookies

These cookies are:

  • vegan.
  • easy to make.
  • quick.
  • no need to chill the dough.
  • moist.
  • thick and chewy.
  • crispy on the outside.
  • not overly sweet.
  • full of flavor.
  • perfect for dunking.
  • AMAZING with coffee.

Need I say more?

Here’s what you’ll need:

Vegan Butter/Margarine: I use margarine.

Sugar: I use a combination of dark packed brown sugar and regular granulated sugar.

Vanilla: For extra flavor.

Flour: I use all-purpose flour.

Cornstarch: It helps make the cookies tender and chewy.

Baking soda: To make them nice and thick.

Spices: I use a mixture of ground cinnamon and freshly ground cloves.

Salt: This is my favorite flavor booster.

Oats: I use old fashioned oats.

Non-dairy vegan milk/water: I use almond milk, but just plain water works fine, too.

Raisins: I use small, seedless organic black raisins.

vegan oatmeal raisin cookies 

Variations & Add-ins

For a really nice variety, you could plump the raisins by covering them in some brandy or cognac and letting them soak for about 15 minutes. Then drain and fold them into the dough.

You could add in just about anything you keep in your pantry.

Here are just a few suggestions:

  • shredded apple
  • dry roasted cashews
  • honey roasted peanuts
  • chopped walnuts or pecans
  • unsweetened coconut

Freezing the cookie dough

Sometimes I freeze the cookie dough when I want to make an extra batch for the future. You just use a small cookie scoop or teaspoon to make small balls of dough and then put them on a baking tray lined with parchment paper. Then cover them with plastic wrap and put them in the freezer. After about an hour, take the tray out of the freezer and put the frozen dough balls in a freezer bag or other container, label it, and freeze for about a month. If you get a craving in the future, just take a few frozen dough balls out of the freezer and defrost them in the refrigerator and then bake as directed. Or, if you’re in a hurry like me, you could bake them frozen; just add a few more minutes to the baking time.

 How to store your cookies

When the cookies are completed cooled, store them in an airtight container. They will stay fresh at room temperature for about 5-6 days. To be honest, though, these cookies NEVER last that long in my house!

 I hope you enjoy these vegan oatmeal raisin cookies!

~Voula

vegan oatmeal raisin cookies

Vegan Oatmeal Raisin Cookies – Easy + Variations

These delicious cookies are soft, chewy, and packed with juicy raisins! They will impress all cookie lovers; even the non-vegan ones!
Prep Time15 mins
Total Time30 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: vegan oatmeal raisin cookies easy
Servings: 25

Ingredients

  • 1 cup (127 g/4.5 oz) all-purpose flour
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • a dash of ground nutmeg
  • 1/2 cup (113 g/4 oz) vegan butter/margarine at room temperature
  • 1/4 cup (50 g/1.8 oz) granulated sugar
  • 1/4 cup (50 g/1.8 oz) packed brown sugar
  • 1 teaspoon vanilla
  • 1/2 cup (80 g/2.8 oz) small, seedless black raisins, plain OR soaked in brandy or cognac for about 15 minutes & then drained (optional)
  • 1 cup (100 g/3.5 oz) old fashioned oats
  • 1/4 cup (60 ml/2 fl oz) non-dairy vegan milk or water

Instructions

  • Preheat the oven to 175°C / 350°F. Line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, cornstarch, salt, baking soda, and spices. Set aside.
  • In another bowl, beat the vegan butter/margarine until softened, about 2 minutes. Add the granulated sugar, the packed brown sugar, and the vanilla and beat for about 3-4 minutes until fluffy.
  • Add the flour mixture to the sugar mixture and mix until combined.
  • Fold the raisins and the old fashioned oats into the dough.
  • Add the non-dairy vegan milk or water and mix until combined. The dough should be thick. If it is still a bit dry, add more non-dairy vegan milk or water, a teaspoon at a time, until it forms a thick dough.
  • Form balls with a small cookie scoop or teaspoon.*
  • Put them on the baking sheet and flatten slightly using a silicone spatula or the bottom of a glass. If you’re using a glass, make sure to wet the bottom to prevent the dough from sticking to it.
  • Bake until golden brown, about 15 - 17 minutes.
  • Transfer to a wire rack to cool completely.
  • Store in an airtight container at room temperature.
  • Enjoy!

Notes

*  You could freeze the dough balls at this point. Cover them with plastic wrap and put them in the freezer. After about an hour, take the tray out of the freezer and put the frozen dough balls in a freezer bag or other container, label it, and freeze for about a month. If you get a craving in the future, just take a few frozen dough balls out of the freezer and defrost them in the refrigerator and then bake as directed. Or, if you’re in a hurry, you could just bake them frozen; just add a few more minutes to the baking time while keeping an eye on them.
© Pastry Wishes

 Please let me know how these Vegan Oatmeal Raisin Cookies turned out for you in the comments below.

I’d love to hear from you!

Please follow and like us: