Homemade Cinnamon Raisin Bread Recipe

This Homemade Cinnamon Raisin Bread is a soft and fluffy recipe, which is made with a sweet yeast dough and a beautiful cinnamon-sugar swirl packed with raisins. It’s the perfect treat for breakfast or toast, ready after a few hours of rising time.

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Homemade Cinnamon Raisin Bread Recipe Ingredients

For the Dough:

• 1 cup Milk (or Almond/Soy Milk), warmed to 110°F
• 2 Tbsp. Brown Sugar
• 2 1/4 tsp. Instant Rise Yeast (1 packet)
• 6 Tbsp. Neutral Oil (like canola or grapeseed) or melted unsalted butter
• 2 Eggs
• 3 1/2 cups All-purpose Flour, plus more for dusting
• 1 tsp. Salt
• 1/2 cup Raisins

For the Cinnamon Filling:

• 1/3 cup Brown Sugar
• 2 Tbsp. Ground Cinnamon
• 3 Tbsp. Melted Butter (or oil)

How To Make Homemade Cinnamon Raisin Bread

1. Activate the Yeast and Make Dough: In the bowl of a stand mixer, combine the warm milk, brown sugar, and yeast. Let it sit for 10 minutes until it becomes foamy. Add the oil and eggs and whisk to combine. Add the flour and salt.
2. Knead and First Rise: Using the dough hook, knead the dough on medium-low speed for 10 minutes until it is smooth and elastic. The dough will be sticky. Gently fold in the raisins.
3. Let it Rise: Scrape the dough into a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
4. Shape and Fill the Loaf: On a lightly floured surface, stretch or roll the dough into a rectangle that is about 9 inches wide and 18 inches long. In a small bowl, stir together the brown sugar, cinnamon, and melted butter to make the filling. Spread this mixture all over the surface of the dough.
5. Roll and Second Rise: Starting from the long edge, roll the dough up as tightly as you can into a log. Pinch the seam to seal it. Place the dough, seam-side down, into a greased 9×5-inch loaf pan. Cover the pan with plastic wrap and let it rise for another 30 minutes.
6. Bake the Bread: While the loaf rises, preheat your oven to 375°F. Bake the bread for 40–50 minutes. The loaf is done when the internal temperature reads 190°F to 200°F with a thermometer, or it sounds hollow when tapped.
7. Cool and Serve: Let the bread cool completely on a wire rack before slicing.

Recipe Tips

• How to get a good rise? The most important secret is the temperature of your milk. It must be warm (like a baby’s bath, around 110°F) but not hot, as hot liquid will kill the yeast and your bread will not rise.
• How to get a perfect cinnamon swirl? For a beautiful, tight swirl without any gaps, make sure to roll the dough up as tightly as you can after you’ve added the filling.
• Can I make this ahead of time? Yes. You can let the dough perform its first rise slowly overnight in the refrigerator. This cold fermentation can even develop a more complex flavor. Just let it sit at room temperature for about an hour before you shape it.
• What if my dough is too sticky? As the recipe notes, a sticky dough is completely normal for this enriched bread. Resist the urge to add too much extra flour during kneading, as this will make the final bread dense. Use just enough flour on your hands and work surface to make it manageable.

What To Serve With Cinnamon Raisin Bread

This is a classic breakfast bread that is fantastic on its own. It is especially delicious when:

• Toasted and spread with a generous amount of salted butter.
• Used to make the most incredible French toast.
• Served alongside a simple breakfast of scrambled eggs and bacon.

How To Store Cinnamon Raisin Bread

• Room Temperature: Store the completely cooled loaf in an airtight container or a zip-top bag at room temperature. It will stay fresh for up to 4 days.
• Freeze: This bread freezes beautifully. Let the loaf cool completely, then you can slice it or leave it whole. Wrap it tightly in foil, then place it in a freezer-safe bag. It will keep for up to 3 months.

Cinnamon Raisin Bread Nutrition Facts

• Serving: 1 slice
• Calories: 290 kcal
• Carbohydrates: 48g
• Protein: 7g
• Fat: 9g
• Saturated Fat: 5g
• Sugar: 16g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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