A cinnamon sugar-swirled brioche loaf, studded with raisins, with a tender and light crumb.

The bread is soft and eggy, with a tender and light crumb.

This loaf is a bit of a project, but well worth it for a special occasion.

Slices of Cinnamon Swirl Raisin Brioche Loaf on a Small Plate with Some Butter on a Butter Knife, Next to a Cutting Board with the Remaining Loaf and a Small Bowl with More Butter

Simply Recipes / Sally Vargas

But something for a special occasion.

Rising time ranges from 10 to 12 hours.

Scrape down the sides of the bowl as necessary.

Slices of Cinnamon Swirl Raisin Brioche Loaf Next to the Remaining Loaf and a Bread Knife on a Cutting Board

Simply Recipes / Sally Vargas

Beat in the sugar, salt and 1 1/2 cups of the flour and mix until smooth.

Switch to the dough hook.

Knead on medium speed for about 10 minutes, or until smooth and elastic.

Cinnamon Swirl Raisin Brioche Loaf (Cross Section Cut)

Simply Recipes / Sally Vargas

Stop to scrape down the dough hook occasionally.

Scrape down the sides of the bowl from time to time.

When all the butter has been thoroughly absorbed, the dough will be very soft and sticky.

Flour, Yeast, and Water Whisked Together in a Mixer Bowl for Cinnamon Swirl Raisin Brioche Loaf Recipe

Simply Recipes / Sally Vargas

Take your time (about 4 minutes for this step.)

Add the raisins to the dough bowl and mix until incorporated.

Scrape the dough into a clean bowl and pat it into a ball.

Eggs and Egg Yolks Added to Mixer Bowl for Cinnamon Swirl Raisin Brioche

Simply Recipes / Sally Vargas

In a small bowl, thoroughly mix the sugar and cinnamon.

Grease a 9x5-inch loaf pan with baking spray.

Brush the dough with the milk and sprinkle with the cinnamon sugar.

Flour Slowly Added to Mixer Bowl for Cinnamon Swirl Raisin Brioche Recipe

Simply Recipes / Sally Vargas

Place the short side of the rectangle parallel to the countertop.

Starting with the edge nearest you, roll the dough tightly into a log.

Pinch the seam and roll again to form a uniform log shape.

Cinnamon Swirl Raisin Brioche Loaf Dough Mixed Together Using a Dough Hook

Simply Recipes / Sally Vargas

Drop the log into the oiled loaf pan with the seam side down.

Your finger should leave a slight impression.

Precise rising time depends on the temperature of the dough and the room it is in.

Cinnamon Swirl Raisin Loaf Dough Scrapped Off the Sides of the Mixer Bowl

Simply Recipes / Sally Vargas

Brush the loaf with egg wash. Set the pan in the oven and turn down the oven to 375oF.

Bake for 35 to 40 minutes, or until the top is golden brown.

The loaf is done when it registers about 190oF.

Raisins Added to Brioche Loaf Dough in Mixer Bowl

Simply Recipes / Sally Vargas

If it is not quite done, return the loaf pan and bake for 5 more minutes.

Set on a rack to cool completely before slicing.

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Cinnamon Swirl Raisin Brioche Loaf Dough Resting in a Glass Bowl

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Cinnamon Swirl Raisin Brioche Loaf Dough after Rising in the Refrigerator

Simply Recipes / Sally Vargas

Cinnamon Swirl Dough Patted Flat into a Rectangle on Wooden Cutting Board and Brushed with Milk. Next to the Dough, a Bowl of Cinnamon Sugar and a 1/2 Measuring Cup with Milk

Simply Recipes / Sally Vargas

Cinnamon Sugar Mixture Added to Cinnamon Swirl Raisin Brioche Rectangle and Rolled on a Cutting Board

Simply Recipes / Sally Vargas

Seam for Rolled Cinnamon Swirl Raisin Brioche Loaf Pinched Closed

Simply Recipes / Sally Vargas

Cinnamon Swirl Raisin Brioche Loaf Resting in a Baking Pan

Simply Recipes / Sally Vargas

Egg Wash Applied to Cinnamon Swirl Raisin Brioche Loaf Using Pastry Brush in Baking Pan

Simply Recipes / Sally Vargas

Baked Cinnamon Swirl Raisin Brioche Loaf in a Loaf Pan

Simply Recipes / Sally Vargas