Cinnamon Raisin Swirl Loaf with Orange-Vanilla Glaze

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 12 slices)
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 3 hrs 15 mins

Quick Ingredients

• 3 cups (360 g) bread flour
• 3/4 cup (180 ml) warm whole milk, 105–110°F
• 2 1/4 tsp (7 g) instant yeast
• 3 tbsp (38 g) granulated sugar
• 1 tsp (6 g) fine sea salt
• 1 large egg
• 5 tbsp (70 g) unsalted butter, softened
• 1 tsp vanilla extract
• 3/4 cup (110 g) raisins, soaked and drained
• Filling: 1/2 cup (100 g) light brown sugar, 1 tbsp cinnamon, pinch salt, 1 tbsp flour, 2 tbsp (28 g) soft butter
• Egg wash: 1 egg + 1 tbsp milk
• Glaze: 1/4 cup (60 ml) orange juice, 3 tbsp (38 g) sugar, 1 tsp orange zest, 1/2 tsp vanilla

Do This

• 1) Soak raisins in hot water 10 minutes; drain and pat dry. Line a 9×5-inch loaf pan; lightly butter.
• 2) Mix flour, sugar, salt, and yeast. Add warm milk, egg, and vanilla; mix. Knead in 5 tbsp softened butter until smooth and elastic, 8–10 minutes.
• 3) Let rise, covered, until doubled, 60–75 minutes.
• 4) Stir filling (brown sugar, cinnamon, salt, flour). Roll dough to 9×16 inches; spread 2 tbsp soft butter. Sprinkle filling and raisins; press in.
• 5) Brush top border lightly with egg wash, roll from the short side into a tight log, pinch seam, tuck ends, and place seam-down in pan. Rise until 1 inch above rim, 45–60 minutes. Preheat oven to 350°F (175°C).
• 6) Brush top with egg wash; bake 35–40 minutes (195°F internal). Simmer glaze 2–3 minutes; brush half on hot loaf, cool 10 minutes, de-pan, brush remaining glaze. Cool at least 45 minutes before slicing.

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Why You’ll Love This Recipe

• Soft, pillowy enriched dough with a classic cinnamon-sugar swirl and juicy raisins.
• Orange-vanilla syrup adds a glossy finish and gentle citrus perfume.
• Step-by-step guidance ensures a tight swirl without gaps or leaks.
• Perfect for breakfast toast, afternoon tea, or gifting.

Grocery List

• Produce: 1 orange (for zest and juice)
• Dairy: Whole milk, unsalted butter, eggs
• Pantry: Bread flour (or all-purpose), granulated sugar, light brown sugar, instant yeast, fine sea salt, vanilla extract, ground cinnamon, raisins, all-purpose flour (for filling and dusting)

Full Ingredients

For the Dough

• 3 cups (360 g) bread flour (or all-purpose), plus more for dusting
• 3/4 cup (180 ml) whole milk, warmed to 105–110°F (40–43°C)
• 2 1/4 tsp (7 g) instant yeast
• 3 tbsp (38 g) granulated sugar
• 1 tsp (6 g) fine sea salt
• 1 large egg, at room temperature
• 5 tbsp (70 g) unsalted butter, softened
• 1 tsp vanilla extract

For the Cinnamon-Sugar Filling

• 1/2 cup (100 g) light brown sugar, packed
• 1 tbsp ground cinnamon
• 1/8 tsp ground allspice (optional)
• Pinch fine sea salt
• 1 tbsp (8 g) all-purpose flour (helps set the swirl)
• 2 tbsp (28 g) unsalted butter, very soft

For the Raisins

• 3/4 cup (110 g) raisins (dark or golden)
• 1/2 cup (120 ml) hot water or warm orange juice, for soaking; drain and pat dry

For the Pan and Finish

• 1 tsp butter or neutral oil, for the pan
• Egg wash: 1 large egg beaten with 1 tbsp (15 ml) milk

For the Orange-Vanilla Syrup

• 1/4 cup (60 ml) fresh orange juice
• 3 tbsp (38 g) granulated sugar
• 1 tsp finely grated orange zest
• 1/2 tsp vanilla extract
• Pinch fine sea salt

Step-by-Step Instructions

Step 1: Soak the raisins and prep the pan

Place the raisins in a heatproof bowl, cover with hot water (or warm orange juice), and soak for 10 minutes. Drain well and pat dry with paper towels; excess moisture can cause gaps in the swirl. Butter a 9×5-inch loaf pan and line it with a parchment sling for easy removal.

Step 2: Make the enriched dough

In the bowl of a stand mixer, whisk together the flour, sugar, salt, and instant yeast. Add the warm milk, egg, and vanilla. Mix with a dough hook on low until a shaggy dough forms. With the mixer running on medium-low, add the softened butter a piece at a time until fully incorporated, 2–3 minutes. Increase to medium and knead until smooth, elastic, and slightly tacky, 6–8 minutes more. (By hand: mix in a bowl, then knead on a lightly floured counter 10–12 minutes; the dough should feel soft and bouncy.)

Step 3: First rise

Form the dough into a ball, place in a lightly oiled bowl, and cover. Let rise in a warm, draft-free spot until doubled, 60–75 minutes. Ideal dough temperature is 75–80°F (24–27°C).

Step 4: Make the filling and roll out

Stir together the brown sugar, cinnamon, allspice (if using), salt, and flour. Turn the dough onto a lightly floured surface and roll into a 9×16-inch rectangle (short side toward you). Spread the 2 tbsp very soft butter evenly over the surface, leaving a 1-inch clean border along the top long edge. Lightly beat the egg with milk for the egg wash; reserve. Sprinkle the cinnamon-sugar mixture evenly over the butter and scatter the drained raisins on top. Press gently so they adhere.

Step 5: Roll, seal, and pan

Brush the clean top border with a thin swipe of egg wash to help seal. Starting from the 9-inch side closest to you, roll the dough into a tight log. Pinch the seam closed and tuck the ends under. Place the log seam-side down into the prepared loaf pan.

Step 6: Second rise and preheat

Cover the pan and let the loaf rise until the dough crowns about 1 inch above the rim, 45–60 minutes. Meanwhile, preheat the oven to 350°F (175°C). When ready to bake, gently brush the top with a light coat of egg wash.

Step 7: Bake and glaze

Bake on the center rack for 35–40 minutes until deep golden brown and the internal temperature reads about 195°F (90°C). If the top is browning too quickly, tent with foil after 20 minutes. While the loaf bakes, make the syrup: in a small saucepan combine the orange juice, sugar, and zest. Bring to a simmer over medium heat and cook 2–3 minutes until slightly thickened. Remove from heat, stir in vanilla and a pinch of salt. Brush half the hot syrup over the loaf as soon as it comes out of the oven. Cool 10 minutes in the pan, then lift out to a rack and brush with the remaining syrup.

Step 8: Cool and slice

Let the loaf cool completely on a rack for at least 45–60 minutes before slicing with a serrated knife. This sets the crumb and swirl so slices are neat and tender.

Pro Tips

• For a tight swirl that doesn’t gap, keep the filling thin, roll snugly, and leave a clean 1-inch border sealed with egg wash.
• Pat raisins very dry after soaking; extra moisture can make the layers slide.
• Resist adding too much flour while kneading. Aim for a soft, slightly tacky dough for the most tender crumb.
• Tent with foil once the top reaches a rich golden color to avoid over-browning while the center finishes.
• Check doneness by temperature (195°F) rather than color alone for consistent results.

Variations

• Pecan or walnut swirl: Add 1/2 cup (55 g) finely chopped toasted nuts to the filling for crunch.
• Cardamom-orange: Replace 1 tsp of the cinnamon with ground cardamom and add 1 tsp orange zest to the dough.
• Maple glaze: Swap the orange-vanilla syrup for 3 tbsp maple syrup warmed with 1 tsp butter and 1/4 tsp vanilla.

Storage & Make-Ahead

Store cooled loaf wrapped at room temperature for up to 3 days, or refrigerate up to 5 days. For longer storage, slice and freeze in a zip-top bag for up to 2 months; toast straight from frozen. Overnight option: after shaping in the pan, cover and refrigerate 8–16 hours. Bring to room temperature and proof until puffy (45–90 minutes), then bake as directed. Apply the orange-vanilla syrup while the loaf is still warm.

Nutrition (per serving)

Approximate per slice (1 of 12): 270 calories; 8 g fat; 5 g saturated fat; 46 g carbohydrates; 2 g fiber; 20 g sugars; 6 g protein; 200 mg sodium.