Cinnamon Raisin Bread has a sweetness that makes this bread very addictive. This bread can be a good snack and would require only butter on the side, or it 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 different from baking a regular loaf of bread. It just requires a couple of extra ingredients. A long time back, I had bookmarked this recipe from the Pioneer Woman’s website, and I have wanted to make it ever since then.
So this is the recipe I chose to make for the month-long marathon under the alphabet ‘C’ and under the theme of 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 into 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 the 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 an 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 them at room temperature for at least 30 minutes.
Combine the flour with the salt and leave it aside.
Melt the butter with milk in a small saucepan. Let it cool down until it is warm to the touch, and then add the yeast to the mixture. Gently stir and let it stand for about 10 minutes.
Add the eggs and the ⅓ cup of sugar to a bowl of an 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 to 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 minutes. If the dough appears a bit sticky even now, then add a ¼ cup more flour and mix again. Knead for 5 more minutes.
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 the 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 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 doubled.
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 will be in heaven!
Other Bread Recipes
- Zucchini Bread With Walnut Crumble Topping - Eggless
- Vegetables And Cheese Galette | Savory Galette
- Vegetable Stuffed Braided Bread | Spicy Braided Stuffed Bread
- Lemon Blueberry Bread Recipe
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!
Nutrition
More Baking
- Homemade Puff Pastry Toaster Strudel
- Mooli Ka Paratha | Radish Paratha
- Crunchy Coconut Sesame Cookies
- Ajwain Paratha | Carom Seeds Flatbread
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!
