Cinnamon Raisin Bread has a sweetness that makes this bread very addictive. This bread can be a good snack and would require only butter or the side or can be eaten as such. It is one of my kids favorite recipes.
I love a little sweetness in my bread. I am always tempted to buy a loaf of cinnamon raisin bread when I am shopping and every time I do so, I realize how expensive that tiny loaf of bread is. Making this bread at home is no where different from baking a regular loaf of bread.
It just requires a couple of extra ingredients. Long back I had bookmarked this recipe from the Pioneer Woman’s website and I have wanted to make it forever since then. So this is the recipe I chose to make for the month long marathon under the alphabet ‘C’ and under the theme baking.
This recipe does involve some prep time and rising time like other bread baking recipes require. The only change I have made from the original recipe is that, I have incorporated the raisin in the dough rather than layering it. This way I figured that when slicing the raisins would not be falling all around me.
When the bread was in oven, the whole house smelled heavenly with the sweet aroma of cinnamon. This is a sure keeper recipe and you will love it if you are a sweet bread person like me. All this bread needed was a dollop of salted butter and eager mouth.
Preparation time – 30 mins plus about 4 hrs of rising time
Cooking time – 40 mins
Difficulty level – Medium
Ingredients to make Cinnamon Raisin Bread – Makes 1 large loaf
- All purpose flour – 3 ½ cups
- Milk – 1 cup
- Eggs – 2
- Active dry yeast – 2 ½ tsp
- Butter – 6 tablespoon plus more for greasing the loaf pan and smearing the dough
- Sugar – ⅓ cup plus ⅓ cup
- Salt – 1 tsp
- Cinnamon – 2 tsp
- Raisins – 1 cup
- Egg wash – 1 egg whisked with 1 tablespoon of milk
Procedure
- Bring the eggs out and leave it in room temperature for at least 30 mins.
- Combine the flour with the salt and leave it aside.
- Melt the butter with milk in a small sauce pan. Let it cool down until it is warm to touch and then add the yeast to the mixture. Gently stir and let it stand for about 10 mins.
- Add the eggs and the ⅓ cup of sugar in a bowl of electric mixer with the paddle attachment and mix until well combined.
- Now add the yeast-milk-butter mixture and stir to combine.
- Add the flour/salt slowly in the mixer and mix to combine. The dough will be a little sticky at this stage.
- At this stage add the raisins as well.
- Now change to a hook attachment and knead the dough for at least 10 mins. If the dough appears a bit sticky even now then add a ¼ cup more flour and mix again. Knead for 5 more mins.
- Transfer this dough to a well-oiled bowl and keep it covered in a warm draft free place to rise. This could take up to 2 hrs.
- Once the dough has risen to at least twice its volume, bring it back to work surface.
- Roll into a neat rectangle about the width of the loaf pan you are using. Roll it to 24 inches long.
- Smear the surface with about 2 tablespoon of softened butter.
- Mix together ⅓ cup of sugar and cinnamon in a bowl.
- Now sprinkle this sugar mixture evenly over the dough surface.
- Starting at the far end, start rolling the dough tightly towards you. Form a nice tight roll when rolling.
- Pinch the seams well to seal.
- Smear the loaf pan liberally with butter and drop this rolled dough seam side down into the pan. Cover with plastic wrap and let it rise again for at least 2 hrs or until double.
- Preheat the oven to 350 F. Get the egg wash ready.
- Brush the top of the risen loaf with the egg wash and bake for 40 mins or until nicely browned and the bread sounds hollow when tapped.
- Remove the loaf from the pan and let it cool entirely before slicing.
- Serve the Cinnamon Raisin Bread with a dollop of salted butter and you would be heaven!
Other Bread Recipes
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below.
You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan.
You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter
Cinnamon Raisin Bread Recipe
Ingredients
- 3 ½ cups All purpose flour
- 1 cup Milk
- 2 Eggs
- 2 ½ teaspoon Active dry yeast
- 6 tbsp Butter plus more for greasing the loaf pan and smearing the dough
- ⅔ cup Sugar
- 1 teaspoon Salt
- 2 teaspoon Cinnamon
- 1 cup Raisins
- 1 Egg wash egg whisked with 1 tablespoon of milk
Instructions
- Bring the eggs out and leave it in room temperature for at least 30 mins.
- Combine the flour with the salt and leave it aside.
- Melt the butter with milk in a small sauce pan. Let it cool down until it is warm to touch and then add the yeast to the mixture. Gently stir and let it stand for about 10 mins.
- Add the eggs and the ⅓ cup of sugar in a bowl of electric mixer with the paddle attachment and mix until well combined.
- Now add the yeast-milk-butter mixture and stir to combine.
- Add the flour/salt slowly in the mixer and mix to combine. The dough will be a little sticky at this stage.
- At this stage add the raisins as well.
- Now change to a hook attachment and knead the dough for at least 10 mins. If the dough appears a bit sticky even now then add a ¼ cup more flour and mix again. Knead for 5 more mins.
- Transfer this dough to a well-oiled bowl and keep it covered in a warm draft free place to rise. This could take up to 2 hrs.
- Once the dough has risen to at least twice its volume, bring it back to work surface.
- Roll into a neat rectangle about the width of the loaf pan you are using. Roll it to 24 inches long.
- Smear the surface with about 2 tablespoon of softened butter.
- Mix together ⅓ cup of sugar and cinnamon in a bowl.
- Now sprinkle this sugar mixture evenly over the dough surface.
- Starting at the far end, start rolling the dough tightly towards you. Form a nice tight roll when rolling.
- Pinch the seams well to seal.
- Smear the loaf pan liberally with butter and drop this rolled dough seam side down into the pan. Cover with plastic wrap and let it rise again for at least 2 hrs or until double.
- Preheat the oven to 350 F. Get the egg wash ready.
- Brush the top of the risen loaf with the egg wash and bake for 40 mins or until nicely browned and the bread sounds hollow when tapped.
- Remove the loaf from the pan and let it cool entirely before slicing.
- Serve the Cinnamon Raisin Bread with a dollop of salted butter and you would be heaven!
Sri says
Came out perfect i used dates and jaggery for filling.
Sandhya Ramakrishnan says
Thanks Srilatha for the feed back. Dates and jaggery sounds so good and I am so glad that the recipe worked well.
Saraswathi Tharagaram says
Awesome bread and love the way you made..
Rajani S says
I like the height of the bread! Its come out very tall and nice...
Archana Potdar says
Wow looks delicious. I ma bookmarking it.
Suma Gandlur says
Cinnamon - raisin loaf had risen beautifully and it looks amazing.
Foodiliciousnan says
That loaf looks amazing! And this is how i shape my loaves too, as i love those rings that become visible on slicing
Archana Vijay says
The bread looks yummy...u made it really good could make it from the pics....Nice recipe shared..
Sreevalli E says
Lovely bread.. Looks perfect..
Padmajha PJ says
I am not a fan of cinnamon but the swirls look so good!
Nivedhanams Sowmya says
Cinnamon is so great in baked goodies... gives a fantastic aroma and mild sweet taste!!! as u have said.. the whole house would smell heavenly with cinnamon!!
Sowmya
Harini-Jaya R says
Looks amazing ..I love the bread!
Sandhya Karandikar says
I have been wanting to do this for a long time. I will give your recipe a try very soon. Looks wonderful.
Gayathri Kumar says
The bread looks perfect. Even I love the cinnamon flavour in bakes...
Pavani N says
Cinnamon raisin is one of my favorite too, but rarely buy because of the high cost. I made it a looooong time ago and your post reminded me of how good homemade one tastes. Will have to make it again.
Sapana Behl says
So soft and delicious with flavors of cinnamon.
Sangeetha Priya says
delicious and gr8 work here, love it dear...
Chef Mireille says
I've always loves cinnamon raisin bread and always plan on making it but never get around to it. I love it simply with just soft butter
vaishali sabnani says
Oh wow..lovely roll I am loving the roll with all the swirls.those step by step pics will make it easy to prepare.
Manjula Bharath says
Wow thats an awesome bread 🙂 looks super moist and perfectly made loving it !! 🙂
Babitha costa says
love to bake breads,u made it well
Preeti Garg says
Wow so perfect bread, look delicious
divya says
looks droolworthy..i am loving it.
veena krishnakumar says
oooh....love the flavour in this bake...looks super delicious!!!
Priya Suresh says
Bread looks with prefect swirls..Cinnamon and raisin combo never goes wrong in bakes.
Janani says
wow thats a master piece sandhya lovely so much patience u had to make it.so nice.I want to get that mixer too but dont know how useful they are.
The Pumpkin Farm says
so much hard work, but this has turned out so beautiful...i will make this some day soon
Mayuri's jikoni says
addition of egg must have made the bread super soft. I loe anything with cinnamon. Will try this bread with eggs.
Srivalli says
Looks amazing Sandhya..that's lot of work and such a beautiful piece of work!
Rafeeda AR says
looks so soft...