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Cinnamon Raisin Bread
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Cinnamon Raisin Bread

Loaded with sweet raisins that complement the flavors brought by cinnamon - this CINNAMON RAISIN BREAD is surely one of the best and simplest bread to make even from scratch. You'll be drooling over this just by its smell!
Course Bread, Breakfast, Snack
Cuisine American
Prep Time 3 hours
40 minutes
Total Time 3 hours 40 minutes
Servings 14 -16 slices (2 loaves)
Calories 354kcal
Author Imma

Ingredients

  • 2 ¼ teaspoon (6.37g) active dry yeast or 1 packet
  • ¾ cup (177.75ml) warm water
  • cup (75.67g) butter 
  • ¼ cup (85g) honey
  • ¼ cup (50g) sugar  
  • 2 ½ teaspoons (12.5g) salt
  • 1 cup (240ml) warm milk
  • 2 eggs
  • 5 ½-6 cups (698.5g-762g) bread flour
  • 1 cup (150g) raisin

For the Cinnamon Filling

  • ¾ cup (148.5g) brown sugar
  • 3 tablespoons (23.73g) ground cinnamon
  • teaspoon (0.625g) salt
  • ¼ -½ teaspoon (0.5g-1g) nutmeg , optional
  • 3-4 tablespoons (42ml-56ml) melted unsalted butter (for brushing)

Instructions

  • Start by combining water and yeast in the stand mixer bowl, using a dough hook. Or, if you are making this by hand, add water to a large mixing bowl. Let it sit until dissolved for about 5 minutes. 
  • Add butter, honey, sugar, salt, and milk in a medium bowl. Microwave for about a minute and stir until the butter melts.
  • Pour the butter mixture (making sure it's not too hot) into the yeast mixture. 
  • Stir eggs into the mixture.
  • Gradually add flour and raisins and continue mixing the dough on low speed, adding just enough flour to form a soft dough.  
  • If mixing by hand, remove the dough and place it on a lightly floured surface. Knead for 6-8 minutes.  
  • Place dough in a greased bowl, turning once to coat the dough or spray top with cooking spray. 
  • Cover loosely with a clean cloth and let rise in a warm place for 1½ to 2 hours or until doubled. Punch the dough down. 
  • While the dough is rising, make the cinnamon filling. In a small or medium bowl, combine brown sugar, cinnamon, salt, and nutmeg (optional). Set aside.
  • Working on a lightly floured surface, divide the dough in half.  
  • Place on a lightly floured surface - flatten the dough into a rectangle. 
  • Roll the dough lightly with a rolling pin into 12"x15" rectangles.
  • Brush them with melted butter. Leaving a 1-inch border, sprinkle with the cinnamon sugar mixture. 
  • Start rolling dough like a jelly roll; pinch the seam to seal. Hold each loaf on both ends and transfer them into greased loaf pans, carefully tucking in the ends.
  • Cover and let it rise for 30 more minutes or until the dough has risen 1 inch above the pans. 
  • Bake at 350℉ (175℃) for 40-45 minutes. If the bread is browning too fast, tent it with foil. 
  • You can easily check for doneness by using a thermometer.  An instant-read thermometer inserted into the center of the bread should read 195°F to 200°F. 
  • Remove from the oven and place on wire racks to cool.   
  • Finally, slice and serve with butter, honey, jam or whatever rocks your boat. Enjoy!

Notes

  1. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition

Serving: 1slice | Calories: 354kcal | Carbohydrates: 67g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 513mg | Potassium: 211mg | Fiber: 3g | Sugar: 21g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg