Cinnamon Raisin Bread
Cinnamon Raisin Bread is a soft, slightly sweet loaf with a fragrant cinnamon swirl and juicy raisins in every bite. Perfect for breakfast, snacking, or even French toast, this homemade version is fresher and more flavorful than store-bought options.With simple ingredients and an easy step-by-step process, this recipe is perfect for both beginner and experienced bakers.
Equipment
- 1 large mixing bowl – for mixing the dough
- 1 medium bowl – for preparing the cinnamon sugar filling
- 1 measuring cup (for liquids)
- 1 set of measuring spoons – for accurate ingredient measurement
- 1 rolling pin – for rolling out the dough
- 1 9x5-inch loaf pan – for baking
- 1 dough scraper or knife – for shaping the dough
- 1 pastry brush – for applying egg wash (optional)
- 1 stand mixer with dough hook (optional) – for easier kneading
- 1 wire cooling rack – for cooling the baked bread
Ingredients
For the Dough
- 3 ½ cups 440g all-purpose or bread flour
- 1 cup 240ml warm milk (110°F/45°C)
- 2 ¼ teaspoons 1 packet active dry yeast
- ¼ cup 50g granulated sugar
- ½ teaspoon salt
- 4 tablespoons 56g unsalted butter, melted
- 1 large egg optional, for richer texture
- ¾ cup 120g raisins (soaked and drained, if desired)
For the Cinnamon Filling
- ⅓ cup 70g brown sugar
- 1 ½ tablespoons ground cinnamon
- 2 tablespoons 28g unsalted butter, softened
For Topping (Optional)
- 1 egg + 1 tablespoon milk for egg wash
Instructions
Prepare the Dough
- In a small bowl, combine warm milk and sugar, then sprinkle the yeast over the top. Let it sit for 5–10 minutes until foamy.
- In a large mixing bowl, combine the flour and salt. Add the yeast mixture, melted butter, and egg (if using).
- Mix until a rough dough forms, then knead for 8–10 minutes by hand or 5 minutes in a stand mixer until smooth and elastic.
- Transfer the dough to a greased bowl, cover with a towel, and let it rise for 1.5–2 hours, or until doubled in size.
Prepare the Cinnamon Filling
- In a small bowl, mix brown sugar and cinnamon.
- Ensure the butter is softened for easy spreading.
Shape the Bread
- Once the dough has doubled in size, punch it down gently and transfer it to a lightly floured surface.
- Roll the dough into a 9x12-inch rectangle.
- Spread softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture and distribute the raisins.
- Roll the dough tightly from the shorter side to form a log, pinching the seam to seal.
Second Rise and Bake
- Place the dough seam-side down in a greased 9x5-inch loaf pan. Cover and let it rise for 30–45 minutes, until puffy.
- Preheat the oven to 350°F (175°C).
- Brush the top with an egg wash (optional) for a golden crust.
- Bake for 35–40 minutes, until golden brown. If the top browns too quickly, tent with foil after 20 minutes.
Cool and Serve
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
- Serve warm, toasted, or use for French toast.
Notes
- For a dairy-free version, use almond or oat milk and replace butter with coconut oil or vegan butter.
- For extra plump raisins, soak them in warm water or rum for 10–15 minutes before adding them to the dough.
- To prevent gaps in the swirl, brush a thin layer of water or milk over the dough before adding the cinnamon sugar filling.
- To make ahead, prepare the dough and refrigerate overnight after the first rise. Let it come to room temperature before rolling and shaping.
- To store, keep at room temperature for 3 days, refrigerate for up to a week, or freeze for up to 3 months.