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Cinnamon Swirl Raisin Bread

A yeast bread with raisins and a cinnamon-sugar filling, baked in loaf pans.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Cinnamon Swirl Raisin Bread

Oven350°F
Time45–55 minutes

Ingredients

Directions

Prepare the dough

  1. Scald the milk in a saucepan.

  2. Add sugar, salt, butter, and mashed potatoes to the milk.

  3. Add the mixture to the milk.

  4. Add raisins and flour.

  5. Let the dough rise for 1½ hours.

Shape and bake

  1. Divide the dough into two loaves.

  2. Roll each loaf out on a floured surface and spread half of the filling on each roll.

  3. Roll up each loaf and pinch the edges together.

  4. Place the loaves in two greased loaf pans and set them in a warm place to rise for an hour.

  5. Bake the loaves at 350°F for 45–55 minutes.

  6. Brush the tops with melted butter or margarine.

  7. Let the loaves cool in the pans for 10–15 minutes.

Nutrition, whole recipe (rough)

984Calories
26 gProtein
21 gFat
175 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Potato1 medium (173g) baked161
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Cinnamon1 tsp ground (2.6g)6
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Raisin + cinnamontop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the gluten network that gives the bread its structure and chew.
Yeast
Produces carbon dioxide gas that makes the dough rise and become airy.
Milk
Adds moisture and richness, and its proteins help the crumb brown and soften.
Mashed potatoes
Adds moisture and starch that keep the crumb soft and slow staling.
Sugar
Feeds the yeast and adds sweetness and browning in the crust.
Raisins
Add sweetness and moist pockets of fruit throughout the loaf.

The step that matters

Rolling and sealing the filled loaves. If the edges are not pinched firmly, the spiced sugar filling can leak out during the second rise and baking, leaving gaps and a dry, uneven swirl.

Swap the potato

How well each one fits the dish's main ingredients (milk, sugar, flour, raisin, cinnamon, butter):

  1. Sweet potatofits better
  2. Arrowrootfits better
  3. Shallotfits about as well
  4. Potatothe original

Fit is the average pairing score against milk, sugar, flour, raisin, cinnamon, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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