This cinnamon raisin bread is too good to be true.
From the warm cinnamon and plump raisins to the fluffy, buttery crumb, it’ll leave you wanting more.
The smell of this freshly baked cinnamon raisin bread is enough to get anyone out of bed in the morning.
It’s lovely toasted with a dollop of butter or a simple, sweet glaze.
Or better yet, take it up a notch and turn it into some amazing French toast.
Either way, breakfast just got a whole lot more exciting!
Homemade Cinnamon Raisin Bread
Cinnamon raisin bread is like a warm hug on a chilly morning – comforting, sweet, and irresistible.
Each slice is loaded with plump, juicy raisins and fragrant cinnamon, making it the perfect breakfast treat.
That said, it is a yeast-based dough, so you’ll need a bit of time and patience.
The good news is, you can easily make the dough the day before and leave it to rise overnight in the fridge.
That way, it’s ready to bake when you get up.
Ingredients
If you’ve never made yeast dough before, I promise it’s not that difficult. And you don’t need anything special – just a few pantry staples:
- Warm Milk – Use whole milk for a richer finish. It should be around 120-125 degrees Fahrenheit (48-51°C)
- Warm Water – It needs to be between 110 and 115 degrees Fahrenheit (43-46°C) to activate the yeast and encourage the dough to rise.
- Active Dry Yeast – Make sure to use active dry yeast, not instant, rapid-rise, or quick yeast. Yes, they’re technically doing the same job, but they’re all different.
- Eggs – For structure.
- White Sugar – For sweetness and to help activate the yeast.
- Salt – To balances out the sweetness and enhance the flavors.
- Butter – To bring rich flavor to the bread and keep it moist.
- Raisins – For pops of sweetness and a chewy texture.
- All-Purpose Flour – The base ingredient for the structure of the bread.
- Cinnamon – It’s not cinnamon bread without this fragrant spice!
How to Make Cinnamon Raisin Bread
As mentioned, you’ll need a bit of time and patience to make this recipe. But it’s nothing technical you can’t handle!
Detailed Instructions:
1. Heat the milk and bloom the yeast.
Start by blooming the yeast to make sure it’s still good.
This basically means you’re activating it, and if it doesn’t bubble, it’s gone bad (and you’ll need to start again with new yeast).
To bloom the yeast, add it to a stand mixer bowl with warm water. Give it a quick stir, then leave it for about 10 minutes.
While the yeast is blooming, warm the milk in a small pot on low heat until it starts to bubble. Set aside.
2. Make the dough.
After 10 minutes, the yeast should look frothy. That means it’s good to go!
Now, add the eggs, sugar, salt, and butter. Mix with the paddle attachment on low, and slowly pour the warm milk into the bowl.
Stop the mixer, add about 1/3 of the flour, and mix on low for about 10-20 seconds. Add another 1/3, mix on low, then add the rest.
With that last addition, add the raisins and mix on low until it looks like a wet, sticky dough.
Note: it will look like scone/biscuit dough. So stop mixing before it comes together in a ball.
3. Knead the dough and leave it to rise.
Pour the dough onto a lightly floured surface and knead it for 5-7 minutes, until it comes together in a smooth ball.
Then, place it into a greased bowl (use cooking spray or oil). The bowl should be large enough to hold twice the dough’s size.
Cover the top of the bowl with a damp cloth and leave it somewhere warm to rise. It should double in size after about 1 1/2 hours.
4. Roll out the dough and add the filling.
Mix 1 cup of sugar and 3 tablespoons of cinnamon for the filling. Set aside.
Once the dough has doubled in size, gently press a fist into the middle to punch out some of the air.
Then, turn it out onto a lightly floured surface and use a rolling pin to form the dough into a large rectangle, about a 1/2 inch thick.
Brush some milk over the flat surface and sprinkle the cinnamon sugar evenly over the top.
5. Form the loaves and let them rise.
Turn the dough so one of the long edges is in front of you.
Carefully lift the edge and tuck it over, pressing gently to form a small seal (about 1 inch).
Then, use that lip to roll the dough into a long log.
Cut the dough into three equal pieces, tuck the ends under, and pinch the bottom seams tight.
Place the loaves into well-greased 9 x 5-inch pans and lightly grease the tops. Then, leave them to rise in a warm place (uncovered for about an hour).
6. Bake, cool, and enjoy!
Preheat the oven to 350 degrees Fahrenheit (175°C) and bake the loaves for 45 minutes or until they’re lightly browned and sound hollow when tapped.
Take the loaves out of the oven and let them cool on a rack for about 10 minutes.
Then take them out of the pans and leave them to cool completely (turn them on their sides).
Finally, slice and enjoy!
Tips for Best Results
Here are some tips for the best results when making cinnamon raisin bread:
- Measure the flour with the spoon method. If you scoop the flour right into the cup, you’ll pack it in a get too much. Instead, spoon it into the cup and level it off with the back of a knife.
- Trust the measurements. This will be quite sticky at first, but resist the urge to add more flour. It’ll smooth out when you’re kneading.
- Be patient with the rise. This step is crucial for the yeast to create gas bubbles in the dough, resulting in a lighter, fluffier bread.
- Don’t skip the first bloom. This is critical to ensure the yeast is still good. If it’s ‘dead,’ the bread won’t rise, and you’ll have wasted a lot of time.
- Use good-quality cinnamon and real butter. The quality and potency of ground cinnamon can vary greatly. So, be sure to look for good-quality cinnamon. Also, real butter is a must for its rich flavor.
- Experiment with substitutions. Use golden raisins, craisins, or dried blueberries instead of traditional raisins. Or, add nuts such as pecans or walnuts.
- Soak the raisins for more flavor and moisture. I like tea, but you could even go for brandy if you want this boozy!
Storing, Freezing, and Reheating
Storing this bread couldn’t be easier:
- For short-term storage of up to 2 days, simply keep the bread in an airtight container at room temperature.
- If you want to store it for up to 10 days, keep it in the fridge (in an airtight container).
- And for longer-term storage of up to 3 months, the best way is to freeze it in an airtight container.
To thaw, transfer it from the freezer to the refrigerator the night before, or leave it on the counter for a couple of hours.
Optional: reheat the whole loaf in a 300 degrees Fahrenheit (150°C) oven for about 10 minutes.
More Sweet Cinnamon Recipes You’ll Love
Cinnamon Roll Dutch Apple Pie
Caramel Pecan Cinnamon Rolls
Dollywood Cinnamon Bread
Palmier Cookies
Cinnamon Raisin Bread (Easy Recipe)
36
servings30
minutes45
minutes190
kcalThis cinnamon raisin bread is too good to be true. From the warm cinnamon and plump raisins to the fluffy, buttery crumb, it’ll leave you wanting more.
Ingredients
1 1/2 cups milk
1 cup warm water (between 110-115 degrees Fahrenheit / 43-46°C)
2 packages active dry yeast (1/4 ounce each)
3 eggs
1/2 cup white sugar
1 teaspoon salt
1/2 cup unsalted butter, softened
1 cup raisins
8 cups all-purpose flour
2 tablespoons milk
1 cup white sugar
3 tablespoons ground cinnamon
2 tablespoons melted butter
Instructions
- Place the yeast in a stand mixer bowl and add the warm water. Stir it and leave it to bloom for about 10 minutes.
- While the yeast blooms, warm the milk in a small saucepan on the stove until it begins to bubble, stirring occasionally.
- Remove the milk from the heat and leave it to cool until lukewarm (about 120-125 degrees Fahrenheit / 48-51°C).
- When the yeast is frothy, add the eggs, sugar, salt, and butter. Mix on low with a paddle attachment and slowly pour in the warm milk.
- Add 1/3 of the flour and mix on low for about 10-20 seconds. Then, add another 1/3 and mix for another 10 seconds.
- Add the last 1/3 of flour with the raisins and mix on low until the dough is sticky and no streaks of flour remain (it should look like biscuit dough – not a smooth ball).
- Pour the dough onto a lightly floured surface and knead for about 5 minutes until smooth.
- Place the dough into a large, lightly greased mixing bowl, and turn it over so it’s greased too.
- Cover the top of the bowl with a damp cloth and let rise until doubled in size, usually about 1 1/2 hours.
- Punch the air out of the dough, then roll it on a floured surface into a large rectangle (about 1/2 inch thick).
- Brush 2 tablespoons of milk over the surface.
- Mix 1 cup of sugar and 3 tablespoons of cinnamon in a small bowl, then sprinkle it evenly over the dough.
- Tuck and pinch about 1 inch along one of the long edges. Then use the lip to start rolling.
- Roll the dough into a long log and cut it into 3 portions.
- Tuck the ends under and pinch the seam to seal it shut.
- Transfer each portion into greased 9 x 5-inch pans and lightly oil the tops of the loaves.
- Let the loaves rise in a warm, uncovered place for about an hour.
- Preheat the oven to 350 degrees Fahrenheit (175°C) and bake for 45 minutes or until they’re lightly browned and sound hollow when tapped.
- Remove the loaves from the oven, brush 2 tablespoons of melted butter over the tops, and let them cool on a rack for about 10 minutes.
- Then, take the loaves out of the pans and leave to cool on their sides.
- Finally, slice and enjoy!
