Print

The Best Homemade Cinnamon Raisin Bread

Close-up of a thick slice of homemade raisin bread showing the soft interior and cinnamon swirl.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You can make soft and fluffy homemade cinnamon raisin bread with a sweet swirl. This recipe is perfect for toasting with butter for a warm breakfast treat.

Ingredients

Scale
  • 1 cup warm milk (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar, plus 1 teaspoon for yeast
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon salt
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 cup raisins, plumped in hot water and drained
  • 1/2 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 2 tablespoons unsalted butter, softened (for swirl)

Instructions

  1. In a large bowl, dissolve 1 teaspoon of granulated sugar in 1/2 cup of the warm milk. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.
  2. Add the remaining 1/2 cup warm milk, 1/4 cup granulated sugar, egg, melted butter, and salt to the yeast mixture. Whisk to combine.
  3. Gradually add the flour, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 6 to 8 minutes until the dough is smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. While the dough rises, prepare the filling: In a small bowl, mix the brown sugar and cinnamon together.
  6. Gently punch down the risen dough. Turn it out onto a lightly floured surface. Roll the dough into a rectangle about 12 by 18 inches.
  7. Spread the 2 tablespoons of softened butter evenly over the dough surface. Sprinkle the cinnamon-sugar mixture over the butter. Scatter the drained raisins evenly over the sugar mixture.
  8. Starting from the long edge, tightly roll the dough into a log. Pinch the seam closed.
  9. Carefully place the log, seam-side down, into a greased 9×5 inch loaf pan. Cover loosely and let it rise again in a warm spot for 30 to 45 minutes, or until the dough has crowned about 1 inch over the rim of the pan.
  10. Preheat your oven to 375°F (190°C). Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C). If the top browns too quickly, loosely tent it with foil.
  11. Remove the loaf from the pan immediately after baking and let it cool completely on a wire rack before slicing for the best texture.

Notes

  • To plump the raisins quickly, soak them in hot water for 10 minutes, then drain and pat them very dry before adding them to the dough. Excess moisture can affect the dough structure.
  • For a bakery-style loaf, you can brush the top with melted butter immediately after it comes out of the oven for a softer crust.
  • If you prefer a sweeter finish, you can make a simple glaze using 1/2 cup powdered sugar mixed with 1-2 tablespoons of milk and drizzle it over the cooled bread.

Nutrition

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