Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Homemade Cinnamon Raisin Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 8 reviews

This Homemade Cinnamon Raisin Bread recipe yields a soft, tender loaf bursting with sweet raisins and warm cinnamon flavor. Perfect for breakfast, snacks, or sandwiches, this bread is made from scratch using a yeast-based dough, a cinnamon-sugar filling, and baked to golden perfection. The recipe guides you through soaking raisins to plump them up, preparing the dough, filling it with cinnamon sugar, and baking it until it's beautifully golden and aromatic.

  • Total Time: 4 hours
  • Yield: 12 servings

Ingredients

Bread Ingredients

  • 1 and ½ cups (240g) raisins (plus hot to boiling water for soaking)
  • ¼ cup (60mL) warm water (about 110ºF / 43ºC)
  • 2 and ¼ teaspoon (7g) active dry yeast (one packet)
  • 2 Tablespoons (25g) granulated sugar
  • 5 Tablespoons (71g) unsalted butter (divided and melted)
  • 1 cup (240mL) warm milk (preferably whole milk)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 4 cups (480g) all-purpose flour

Filling Ingredients

  • 2 Tablespoons (30mL) milk
  • ¼ cup (50g) granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Soak Raisins: Place the raisins in a medium bowl and cover with hot to boiling water. Let them soak for 10-15 minutes to plump up, then drain, blot dry with a clean kitchen towel, and let air out until needed.
  2. Activate Yeast: In a large bowl or stand mixer bowl, combine warm water, sprinkle yeast on top, add granulated sugar, and whisk to mix. Let the mixture rest for about 10 minutes until bubbly and activated.
  3. Melt Butter: Melt ¼ cup of the butter and let it cool slightly while waiting for the yeast activation.
  4. Make Dough: Add melted butter, warm milk, ground cinnamon, salt, and half of the flour (about 2 cups) to the yeast mixture. Mix with a stand mixer fitted with a hook attachment on low speed or stir with a wooden spoon.
  5. Add Remaining Flour and Raisins: Gradually add the remaining flour while mixing. Once all flour is incorporated, add the soaked raisins and continue mixing until the dough pulls away from the sides but might still be slightly shaggy.
  6. Knead Dough: Turn the dough onto a floured surface and knead for 8-10 minutes, adding flour one tablespoon at a time if sticky, until dough is smooth, elastic, and resembles PlayDoh.
  7. First Rise: Place kneaded dough in an oiled bowl, flip to coat all sides, cover with a kitchen towel, and let rise in a warm place for 1½ to 2 hours until doubled in size.
  8. Prepare Loaf Pan: Spray a 9" x 5" loaf pan with non-stick spray and set aside.
  9. Shape Dough: Punch down the risen dough and gently turn onto a floured surface. Pat and roll into an 8" x 20" rectangle, being gentle to keep air bubbles intact.
  10. Brush with Milk: Using a pastry brush, spread the 2 tablespoons of milk almost to the edges, leaving about a ½" border.
  11. Add Filling: In a small bowl, mix ¼ cup sugar and 2 teaspoons cinnamon. Sprinkle evenly over the milk-brushed dough.
  12. Roll Dough: Starting at one short end, tightly roll the dough into a log. Place seam side down in the prepared loaf pan. Cover loosely with a kitchen towel and let rise for 45 minutes to 1 hour.
  13. Preheat Oven: Position oven rack in the lower third and preheat oven to 400ºF (204ºC).
  14. Brush with Butter: Brush the loaf with the remaining 1 tablespoon melted butter before baking.
  15. Bake: Bake for 55-60 minutes, rotating halfway, tenting with foil if browning too fast. Bread is done when golden brown, sounds hollow when tapped, or internal temperature reaches 190ºF (88ºC).
  16. Cool: Remove from oven, cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
  17. Store: Store in an airtight container or wrapped tightly at room temperature up to 4 days, or freeze up to 3 months. Thaw in refrigerator before consuming.

Notes

  • Soaking raisins helps them plump and prevents them from drying out during baking.
  • Use warm liquids (water and milk) around 110ºF to properly activate yeast without killing it.
  • Kneading dough until smooth and elastic ensures good gluten development for a tender crumb.
  • Allowing the dough to rise twice contributes to light and fluffy bread texture.
  • Check loaf internal temperature with a digital thermometer to guarantee doneness.
  • Store leftover bread tightly wrapped to maintain freshness and prevent drying.
  • Freezing the bread preserves freshness for months; thaw slowly in refrigerator for best results.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 55-60 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/homemade-cinnamon-raisin-bread-recipe/