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Whole Grain Cinnamon Raisin Swirl Bread

This cinnamon swirl bread is one of the best loaves of bread on earth to make into French toast. For our pastry chef, it is a longtime family tradition to serve this on the first day of school to the kids. It is the perfect bread for Fall.
Cinnamon raisin bread on a board

 The cinnamon is mingled with vanilla, lemon, and orange, with just a kiss of molasses in the dough to keep it moist for several days. It is rich with whole grain and a delicious bread. We think your family will love it as well. The bread is remarkable all by itself. We sprinkle with a few rolled oats for added texture. It is also delicious with some added walnuts or pecans, if desired. Did we mention that it makes delicious French toast!? Well. Why wait? Make your family some of the best whole-grain cinnamon swirl bread out there! 

Whole Wheat Cinnamon Swirl Bread

Yield 2 loaves


2 cups filtered water at 110°F 

¼ cup Olive oil

½ cup Molasses 

2 Tbsp. Vanilla 

2 Tbsp.  Orange Zest 

1 tsp.  Sea Salt 

7 1/2 cups Panhandle Milling Whole Wheat Flour

1/2 cup Viobin Defatted Wheat germ 

1 ½ Tbsp. Red Star Active Dry Yeast


Cinnamon Filling:

2 Tbsp. Ground Cinnamon 

1/2 cup Butter 

1/2 cup Organic Coconut Palm Sugar

1 cup raisins (optional) 


  • Wash and sanitize all work surfaces and tools.  Measure water, oil, molasses, vanilla, orange zest, and sea salt into a mixer fitted with the dough hook. Add half the flour along with all the defatted wheat germ, and yeast. Mix gently on speed one until the flour is moistened. Continue mixing on speed 2, adding the remaining flour until the dough comes away from the bowl’s sides and bottom. Knead for 4-5 minutes. 
  • At the end of mixing, form into a ball and place in a gallon-sized bowl. 
  • Cover with plastic and allow to rise for about 30 minutes. 
  • While the dough rises, Place the raisins in a bowl and cover it with water. Allow to soak for about 20 minutes and then drain thoroughly.
  • Deflate the dough. On a floured countertop, roll the dough into rectangle 6 inches by 24 inches, about ½ inch thick. Spread a thin layer of softened butter over the rectangle. Sprinkle the butter with cinnamon and coconut sugar. Sprinkle with raisins. Roll into a tight log and pinch the seam and ends closed. Cut the roll in half. 
  • Pinch the open ends closed. Place 1/2 of the roll in a greased loaf pan. Repeat with the second loaf. 
  • Allow rising, covered with plastic, for 30-45 minutes until the loaf reaches the lip of the pan (doubled in size). Just before baking, cut three slashes on the top of the loaf—Preheat oven to 350° F. 
  • Wash and sanitize hands and work surfaces again. Bake for 30-35 minutes or until at least 190° internal temperature. Cool.

Whole grain cinnamon swirl bread on a board