Raspberry Cinnamon Swirl Bread


The inspiration for this recipe came from some toast I had at my Aunt and Uncle’s house. The toast was made of some kind of raspberry cinnamon bread and it was AMAZING! I don’t know where the bought it, but I was instantly determined to make it. Naturally, I had to change the bread up a bit. Added more raspberries than the original had, made it out of a softer bread dough, and add a cinnamon glaze. End result… Fantastic! I think you’re gonna really enjoy this Raspberry Cinnamon Swirl Bread.

It all starts with the bread dough. In a bowl mix together warm water, sugar, and yeast.

Add the bread flour, melted butter, and salt.

Mix it until it starts to form a dough.

Then knead it until it becomes smooth and elastic, about 5 minutes.

Place the dough in a greased bowl, cover and allow to rise about 1 hour or until doubled in bulk.

While the dough rises mix together your cinnamon and sugar. Set aside.

Also, now is a good time to ready your raspberries, so sort through them and discard any stems or leaves or anything like that.

Then gently toss the raspberries with some flour. The flour will help absorb some of the liquid from the raspberries so that you don’t have a completely juicy, mess in your oven.

Once the dough is ready roll the dough out into a large rectangle on a floured surface.

Brush the dough with melted butter.

Sprinkle on the cinnamon and sugar.

Sprinkle on the flour covered raspberries.

Roll the dough up longways.

Gently tuck the ends of the roll under.

Place the roll on a greased baking pan, seam side down.

Allow to rise again for half an hour, covered. Use a very sharp knife to cut about 7 slits in the top of the bread.

Bake at 350F for 40-50 minutes or until very golden brown.

Brush the baked bread with melted butter. Doesn’t it look better after it’s brushed with melted butter?

Allow the loaf to cool on a wire rack.

While the loaf cools you can make the cinnamon glaze. Whisk together melted butter, vanilla, and cinnamon.

Whisk in some half & half. It looks kinda like pointillism artwork doesn’t’ it?

Whisk in the powdered sugar.

Drizzle the glaze over the loaf.

Slice and enjoy!

Raspberry Cinnamon Swirl Bread
Raspberry Cinnamon Swirl Bread: A yeast bread loaded with fresh raspberries and a cinnamon swirl, topped with a cinnamon glaze. So, very good!!!
  • For the Bread:
  • 1c. warm water
  • ⅓c. sugar
  • 1T. instant yeast
  • 3c. bread flour
  • 2T. butter, melted
  • ½t. salt
  • 2T. butter, melted
  • 1T. ground cinnamon
  • ¼c. sugar
  • 12oz fresh raspberries
  • ¼c. flour
  • 2T. butter, melted
  • For the Glaze:
  • 2T. butter, melted
  • ¼t. pure vanilla extract
  • 1t. ground cinnamon
  • 1T. half&half
  • ⅓c. powdered sugar
  1. In a large bowl combine warm water, ⅓c. sugar, and yeast. Stir in bread flour, 2T. melted butter, and salt.
  2. Work with hand to form a dough. Knead about 5 minutes or until dough is smooth and elastic.
  3. Place in a greased bowl to rise, covered, in a warm place for 1 hour or until doubled in bulk.
  4. Meanwhile, combine 1T. cinnamon with ¼c. sugar set aside. Gently toss raspberries with ¼c. flour. Set aside.
  5. On a floured surface roll out the dough into a large rectangle. Brush with 2T. melted butter. Sprinkle with the cinnamon and sugar mixture then sprinkle with the floured raspberries.
  6. Roll the dough up lengthwise. Tuck the ends under.
  7. Place the dough roll on a greased baking pan seam side down. Allow to rise, covered, in a warm place for 30 minutes. Preheat oven to 350F.
  8. Cut 7 slits in the top of the roll with a sharp knife.
  9. Bake at 350F for 40-50 minutes or until very golden brown.
  10. Brush the baked loaf with 2T. melted butter. Cool on a wire rack.
  11. In the meantime, make the glaze. Whisk together the 2T. melted butter, 1t. cinnamon, and the vanilla. Whisk in the half&half. Whisk in the powdered sugar. Drizzle over the loaf.

Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)