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Cinnamon Raisin Bread Loaf Recipe

two slices of cinnamon raisin bread

4.4 from 14 reviews

Every slice of this cinnamon raisin bread recipe is laced with plump raisins and the perfect cinnamon swirl.

Yield: 1 loaf

Ingredients

Dough:

  • 1/3 cup water, warm
  • 1 1/2 teaspoons active dry yeast
  • 1 egg
  • 1 1/2 tablespoons sugar
  • 2 tablespoons butter, softened
  • 1/4 teaspoon salt
  • 1/2 cup milk, warm
  • 1/3 cup raisins
  • 3 cups all-purpose flour + more for dusting
  • 1 tablespoon milk

Filling:

  • 1/3 cup brown sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon butter, melted

Instructions

  1. In a measuring glass or cup, dissolve yeast in warm water and set it aside for about 10 minutes to bloom (for developing a 1/2 to 1 inch of foam at the top, the bloom)
  2. Meanwhile, to the bowl of your stand mixer, add the egg, sugar, butter, and salt, and using the paddle, cream well. Add the warm milk and the bloomed yeast and water mixture to the bowl, and combine. 
  3. Slowly add the flour to the bowl while the mixer is on medium-low speed until a dough forms. Add the raisins and give it a mix over.
  4. Flour your counter or work surface lightly, and transfer the dough onto it. Knead it a few times to combine. If the dough feels sticky, lightly sprinkle a little more flour, just enough to fold over.
  5. Grease a large bowl with spray, oil, or butter, and transfer the dough ball. Cover it with a warm, damp kitchen towel and let it rise for 1 1/2 hours until it has doubled in size.
  6. Transfer the dough out of the bowl onto a lightly floured surface, and roll out the dough into a rectangle about 1/2 inch thick and 8 to 9 inches long (the size of your baking pan).
  7. Brush or use your hands to lightly brush milk over the dough. You could use melted butter instead.
  8. In a small dish, combine brown sugar and cinnamon and sprinkle the mixture over the dough.
  9. Roll the dough lengthwise, and transfer the rolled log into the prepared loaf pan. Brush the top of the dough in the pan with melted butter.
  10. Let the dough rise once more, in the pan, for one hour.
  11. Place the top baking rack in the middle position of the oven and preheat the oven to 350F.
  12. Bake in the preheated oven for 45 minutes until the loaf has browned at the top and it sounds hollow when tapped.
  13. Remove from the oven and let it cool down slightly before transferring it out of the pan onto a cooling rack. Once fully cooled, slice into 8 slices and enjoy.

Equipment

Nutrition