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
- 1/4 cup whole milk
- 1/2 cup sugar
- 4 tbsp unsalted butter room, plus 2 tablespoons melted butter for brushing the top
- 2 1/4 tsp quick-rise yeast
- 3 cups bread flour
- 1 tsp salt fine sea salt works well
- 2 tsp ground cinnamon
- 1/2 cup raisins
- In the bowl of a stand mixer, using the paddle attachment, combine 1/2 cup cold water, the milk, 1/4 cup sugar, 4 tablespoons butter (room temp), and the yeast.
- Add 2 1/2 cups of the flour with the salt.
- 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).
- 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).
- Shape the dough into a ball.
- Lightly butter a large bowl and add the dough and turn to coat with the butter.
- Cover the bowl tightly with plastic wrap.
- Let the dough rise in a warm spot until it doubles in bulk, between 1 1/2 to 2 1/2 hours.
- Lightly butter a 9"x5" loaf pan.
- Punch down the dough and turn out onto a floured work surface.
- Dust the top of the dough with flour and roll out into a 9" square.
- In a small bowl, mix together the cinnamon, raisins, and remaining 1/4 cup sugar.
- Sprinkle evenly over the dough, leaving about 1/2" around all sides.
- Roll up the dough into a log and pinch the seam to seal.
- Transfer to the loaf pan, seam side down, and lightly press the top of the dough to evenly fill the pan.
- 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.
- Pre-heat the oven to 350F.
- Brush the loaf gently with the melted butter.
- Bake until the top of the loaf is golden brown, about 40 to 45 minutes.
- Transfer to a wire rack and let cool in the pan for 10 minutes.
- Invert onto the rack, then invert again and let cool for at least 30 minutes before slicing.