Cinnamon Raisin Bread

Cinnamon Raisin Bread is about as comforting a food as you’ll find.  I have such vivid memories of my Grandma Longwell baking cinnamon rolls for all the family during holiday visits to Kansas.  They were so good and I couldn’t get enough of them.  I wanted to re-create her recipe, but as a loaf.  Wow, oh wow.  And the smell coming from your kitchen will fill your home with pure goodness.   Allow a few hours for proofing (dough rising), and you’ll have a true treasure on your hands.   145% Loon Approved!

Cinnamon Raisin Bread
Prep time
Cook time
Total time
Cinnamon Raisin Bread is pure comfort food. My Grandma Longwell was an amazing cook, and I think my favorite thing she made (by hand) were her classic cinnamon rolls. This bread loaf is in honor of her. Truly something special. Enjoy!
Recipe type: Bread
Cuisine: Bread
Serves: 4 - 6
  • ¼ cup whole milk
  • ½ cup sugar
  • 4 tablespoons unsalted butter, room, plus 2 tablespoons melted butter for brushing the top
  • 2¼ teaspoons quick-rise yeast
  • 3 cups bread flour
  • 1 teaspoon salt (fine sea salt works well)
  • 2 teaspoons ground cinnamon
  • ½ cup raisins
  1. In the bowl of a stand mixer, using the paddle attachment, combine ½ cup cold water, the milk, ¼ cup sugar, 4 tablespoons butter (room temp), and the yeast.
  2. Add 2½ cups of the flour with the salt.
  3. With the mixer on medium-low speed, add enough of the remaining flour to make a soft dough that does not stick to the bowl (you may need to add a little more flour if too wet, or a little more milk if too dry).
  4. Remove the paddle attachment and replace with the hook attachment and knead the dough on medium-low speed until the dough is smooth, but still soft, 6- 7 minutes. (You can also knead by hand on a floured surface for about 12 - 15 minutes).
  5. Shape the dough into a ball.
  6. Lightly butter a large bowl and add the dough and turn to coat with the butter.
  7. Cover the bowl tightly with plastic wrap.
  8. Let the dough rise in a warm spot until it doubles in bulk, between 1½ to 2½ hours.
  9. Lightly butter a 9"x5" loaf pan.
  10. Punch down the dough and turn out onto a floured work surface.
  11. Dust the top of the dough with flour and roll out into a 9" square.
  12. In a small bowl, mix together the cinnamon, raisins, and remaining ¼ cup sugar.
  13. Sprinkle evenly over the dough, leaving about ½" around all sides.
  14. Roll up the dough into a log and pinch the seam to seal.
  15. Transfer to the loaf pan, seam side down, and lightly press the top of the dough to evenly fill the pan.
  16. Loosely cover with plastic wrap and let stand in a warm spot until the dough rises to the top of the pan, about 1 hour.
  17. Pre-heat the oven to 350F.
  18. Brush the loaf gently with the melted butter.
  19. Bake until the top of the loaf is golden brown, about 40 to 45 minutes.
  20. Transfer to a wire rack and let cool in the pan for 10 minutes.
  21. Invert onto the rack, then invert again and let cool for at least 30 minutes before slicing.
  22. Enjoy!


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