Hi Amy, it sounds like your pans are a little smaller than the ones we sell (9" X 4" X 4" and 13" X 4" X 4"), but they should be close enough to work well in or our recipes geared for the larger or smaller pain de mie pans. Note that our Honey Oat Pain de Mie recipe, while geared for the smaller pain de mie pan, offers tips for converting this recipe to the larger pan in the Tips from our Bakers section of the recipe. Typically for the larger pan you're looking for about 1150-1400g of dough, and for the smaller pan you can fit between 720-900g, but this can vary a bit, depending on how high-rising the recipe tends to be. You could certainly use this recipe to make a cinnamon-raisin swirl bread. I'd recommend using an egg wash for the cinnamon/sugar swirl, and and if you'd like to include raisins in the swirl, I would keep them on the light side (1/2-3/4 cup). 

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