Cinnamon Raisin Swirl Bread

A sliceable loaf version of a cinnamon roll, with a tight, gap-free swirl running through it.

Makes 1 loaf (9x5 pan) · Prep 30 min · Rise 100 min · Bake 40 min

Ingredients

1 cup Milk, warmed
1 2/3 tsp Yeast — Instant/quick-rise: stir straight into the dry ingredients, no proofing needed.
1/4 cup Granulated sugar
1 Egg
3 tbsp Butter, melted
1 tsp Salt
3 3/4 cups All-purpose flour

Cover the raisins with hot water and let stand while you make the dough, then drain well.

Stir the yeast and sugar into the warm milk and let stand until foamy.
Whisk in the egg and melted butter, then stir in salt and flour to form a soft dough. Knead 8–10 minutes until smooth.

Roll into a 15x9 inch rectangle. Brush the whole surface with the egg wash, then sprinkle evenly with brown sugar, cinnamon, and the drained raisins, pressing gently to help them stick. (Tip: The egg wash under the sugar is what stops the classic gap from opening around the swirl as it bakes — it gives the layer something to actually bond to.)
Roll up tightly from the short end into a log, pinch the final seam firmly closed, and place seam-side down in a greased 9x5 loaf pan.

Bake at 175°C (350°F), tenting with foil after 20 minutes if it's browning too fast, until deeply golden and hollow-sounding.

Cool at least 20 minutes before slicing — cutting too early lets the swirl tear apart.

The gap around the swirl: Egg wash under the filling, a tight roll, and a well-sealed final seam all reduce it, but a small gap is genuinely common even in bakery versions — it isn't purely a sign of error.
Rolling from the short end: Rolling from the short end rather than the long one gives a taller loaf with more visible swirl layers per slice, which suits a 9x5 pan better than the long-edge roll used for pan-style buns.