Print

Soft and Fluffy Homemade Cinnamon Raisin Bread

A thick slice of homemade raisin bread showing a swirl of cinnamon sugar and plump raisins throughout the soft crumb.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create the best cinnamon raisin bread with this reliable recipe. You achieve a soft, fluffy texture and a sweet cinnamon swirl perfect for breakfast toast.

Ingredients

Scale
  • 1 cup warm milk (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon salt
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 cup raisins, plumped
  • 1/2 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 2 tablespoons unsalted butter, softened (for swirl)

Instructions

  1. Combine the warm milk and yeast in a large bowl. Let stand 5 minutes until foamy.
  2. Stir in the granulated sugar, egg, melted butter, and salt into the yeast mixture.
  3. Gradually add the flour, mixing until a shaggy dough forms. Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. While the dough rises, prepare the filling: In a small bowl, mix the brown sugar and cinnamon together.
  6. Gently punch down the risen dough. Turn it out onto a lightly floured surface. Roll the dough into a 12×18 inch rectangle.
  7. Spread the 2 tablespoons of softened butter evenly over the dough surface. Sprinkle the cinnamon-sugar mixture over the butter, covering the dough completely. Scatter the plumped raisins over the sugar layer.
  8. Starting from the long edge, tightly roll the dough into a log. Pinch the seam closed.
  9. Place the log seam-side down into a greased 9×5 inch loaf pan. Cover loosely and let it rise again for 30 to 45 minutes, or until the dough has crowned about 1 inch over the rim of the pan.
  10. Preheat your oven to 375°F (190°C). Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
  11. Remove the bread from the pan immediately after baking and cool completely on a wire rack before slicing.

Notes

  • To plump raisins, soak them in hot water for 10 minutes, then drain and pat them dry before adding to the dough.
  • For a bread machine method, add ingredients in the order specified by your machine’s manual, using the ‘Basic’ or ‘Sweet Bread’ setting.
  • Serve this fresh baked bread aroma loaf toasted with cream cheese or butter for a gourmet toast idea.

Nutrition

Find it online: https://cookerycommand.com/best-cinnamon-raisin-bread-recipe/