Midweek mornings can feel like a relay race, and I wanted a loaf that turns breakfast into something you can grab, toast, and enjoy without thinking too hard. This Cinnamon Raisin Breakfast Bread is my answer for Wednesdays: lightly sweet, gently spiced, and soft enough to slice for lunchbox toast or an afternoon snack.
The flavour is classic cinnamon swirl with juicy raisins, plus a tender crumb from milk and a little butter. It toasts beautifully, the edges go golden, and the inside stays plush. If you like, you can add a few chopped nuts for extra texture.
I started baking more consistently when I realised a bread machine can carry the workload on real weeks, mixing, kneading, and timing the rise while I get on with everything else. This bread machine cinnamon raisin loaf is designed to keep the swirl defined and the slice soft, with easy add-in timing and a simple shaping step you can do right in the pan.
Cinnamon Raisin Breakfast Bread (Bread Machine, Soft Slice)
Ingredients
Equipment
Method
- Prep: If your raisins are very dry, rinse briefly and pat very dry, or soak 5 minutes in warm water then drain and dry well. Mix the swirl ingredients (25 g sugar plus cinnamon) in a small bowl.
- Add to the bread pan (1 kg loaf): Add milk, egg, butter, sugar, and salt. Add bread flour on top, then make a small well in the flour and add the instant yeast (keep yeast away from the liquids).
- Select program: Choose BASIC/WHITE (or SWEET if your machine runs hot). Choose loaf size 1 kg and crust LIGHT or MEDIUM.
- First knead check (important): After 5 to 10 minutes of kneading, open the lid. The dough should form a soft, slightly tacky ball. If it looks dry or crumbly, add 1 tbsp (15 g) milk at a time. If it looks like batter or is very sticky, add 1 tbsp (8 to 10 g) flour at a time.
- Add-ins: When your machine signals, add the raisins (and optional nuts). If there is no signal, add them 8 to 12 minutes into kneading once the dough has come together.
- Create the cinnamon swirl (simple pan method): At the end of the last punch-down or at the start of the final rise (often about 45 to 70 minutes before baking, timing varies by machine), pause the machine. Remove the dough, gently deflate, and shape into a rectangle about 20 x 30 cm. Sprinkle the swirl mix evenly, leaving a 2 cm border on one short end. Roll up tightly from the opposite short end into a log, pinch the seam closed, and place seam-side down in the pan. Return the pan, close the lid, and resume the program.
- Bake and cool: Let the machine finish. Remove the loaf promptly after baking and cool on a rack for at least 60 minutes before slicing (this keeps the swirl neat and the crumb soft).
Notes
Swirl timing: Many machines allow a pause during final rise. If your machine does not, you can still do the swirl after the first rise by stopping the program, reshaping, then starting again on BAKE only (or a short dough plus bake sequence).
Add-in quantity: If your machine is smaller or struggles with heavy dough, reduce raisins to 120 g for the 1 kg loaf.
Paddle considerations: Swirl loaves sometimes tear around the paddle hole. For a cleaner slice, remove the kneading paddle after the last knead if your machine supports it, then smooth the top before final rise. Tips:
- For extra softness: Replace 20 g of the bread flour with 20 g milk powder (if available), or add 10 g extra butter.
- For a stronger cinnamon aroma without bitterness: Add 1 tsp vanilla extract to the liquids, or add 1/4 tsp ground cardamom to the swirl mix.
- To prevent a gappy swirl: Roll tightly, pinch the seam well, and cool fully before slicing.
- For toast-friendly slices: Cut 12 to 14 slices from a 1 kg loaf, and freeze in a single layer before bagging so slices separate easily. Nutrition is an approximate estimate per slice, calculated for a 1 kg loaf cut into 14 slices. Values vary by ingredients and brands.
Other Loaf Sizes
The recipe card above is the 1kg version. Use these quick conversions for smaller or larger bread machines. Select the matching loaf-size setting on your bread machine if it has one, and check your machine manual for any size-specific cycle or timing guidance.
750g loaf
- 195 g milk, room temperature (about 3/4 cup plus 1 tbsp)
- 3/4 large egg (about 38 g beaten egg, use the remainder for brushing pancakes or scrambling), room temperature
- 34 g unsalted butter, softened (about 2 1/2 tbsp), or neutral oil for dairy-free
- 41 g sugar (about 3 tbsp plus 1 tsp)
- 7 g fine salt (about 1 1/4 tsp)
- 390 g bread flour (about 3 1/4 cups)
- 5 g instant yeast (about 1 2/3 tsp)
- 113 g raisins (about 3/4 cup), patted dry
- Swirl mix: 19 g sugar (about 1 1/2 tbsp) plus 6 g ground cinnamon (about 2 1/4 tsp)
- Optional (add with raisins): 23 g chopped walnuts or pecans (about 3 tbsp)
FAQ
Can I use all-purpose flour instead of bread flour?
Yes. The loaf will still work, but may be slightly less tall and a bit more tender. Hold back 10 to 20 g of the milk and add only if the dough looks dry during the knead check.
Can I use active dry yeast?
Yes. Use the same amount (7 g) and place it as directed by your machine. If your machine’s manual recommends dissolving active dry yeast first, dissolve it in a little of the milk (taken from the total) with a pinch of sugar, then add with the liquids.
Why did my cinnamon swirl sink or separate?
Common causes are too much swirl sugar, under-rolling, or slicing while warm. Stick to the listed swirl amount, roll the log tightly, and cool at least 60 minutes before slicing.
Can I make it dairy-free?
Yes. Use an unsweetened plant milk and replace butter with neutral oil or a dairy-free butter alternative. The flavour will be slightly different but still excellent.
Can I replace raisins with other dried fruit?
Yes. Use the same weight of chopped dried apricots, dates, cranberries, or sultanas. Keep pieces small for an even slice.