Cinnamon Swirl Breakfast Loaf

Cinnamon Swirl Breakfast Loaf

I have a love hate relationship with raisins. I like raisins for a snack, I like them in my bagels but I don’t really like them in my cake or desserts. It just feels wrong!

Cinnamon Swirl Breakfast Loaf

However, I’ve never been a fussy eater. I had a bag of raisins in my baking cupboard. I bought them for these scones. I decided that it would be OK to put raisins in bread since I eat them in bagels and in scones.

Cinnamon Swirl Breakfast Loaf

This is the first time I’ve tried making a loaf of bread and for a first time it came out amazing! The are two things I would do different next time. I should have rolled the dough a little tighter. There’s a small gap in the middle where the dough hasn’t really sealed. I would also skip lining the tin with parchment paper. The paper stuck to the loaf you can see a few white spots in the photos.

Cinnamon Swirl Breakfast Loaf

Yield: 1 loaf

Cinnamon Swirl Breakfast Loaf



500g strong white bread flour

1 1/2 tsp salt

2 tbs caster sugar

7g fast action yeast

125ml milk

125ml water

50g unsalted butter

1 large egg, at room temperature


50g caster sugar

1 tbs plain flour

1 tbs cinnamon

raisins, optional


milk, for brushing

small knob of butter


  1. Lightly grease a loaf tin and set aside. In the bowl of an electric mixer combine the flour, salt, sugar and yeast together.
  2. In a small saucepan mix the milk and butter with 125ml of water until warm and the butter has melted. Remove from the heat and whisk in the egg.
  3. Pour the egg mixture into the flour mixture and turn the mixer on to a low speed. Mix until the dough comes together, Add more milk or flour if the mixture is to dry or wet.
  4. Using the dough hook kneed for 5 minutes on low speed. Place the snap lid over top or cover with cling film and place in a warm place to rise for one hour until doubled in size.
  5. In a small bowl mix together all the ingredients for the filling. Punch the dough down and knead lightly on a floured surface. Pat into a rectangle 2cm thick. Cover with a tea towel and leave to rest for 5 minutes.
  6. Flour a rolling pin and roll as wide as your loaf tin and 48cm long. Brush the dough with milk and sprinkle the filling over top leaving 1 cm around the edges.
  7. Roll the dough neatly and tight. Pinch the seams together to seal it. Lift the dough tucking the ends under to make a neat shape and place in the loaf tin. Let rise for one hour.
  8. Preheat the oven to 180c. Brush the dough with milk and bake for 35 minutes until golden brown. Remove from the oven and check the bottom makes a hollow sound. If it makes a thud place directly on the oven rack and bake for a further 5 minutes and test again.
  9. Slice once completely cooled.

adapted from The Great British Bake Off Showstoppers

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