Cinnamon Raisin Bread is truly comforting food at its very best.
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 do it as a loaf of bread. Wow, oh wow.
HOW TO MAKE CINNAMON RAISIN BREAD
Making bread in your very own kitchen may seem daunting, but we promise, if you follow this recipe, you’ll have no problem whatsoever!
Make sure your yeast is still active. As long as the date on the package is within 2 years, you’ll be just fine.
Proofing (allowing the yeast to activate and in turn making the dough rise) should be done in a warm (but not too warm), and non-drafty area.
EXPERT TIP: If you don’t have a warm place to let the dough proof, it’s not a problem. It will just take longer for the dough to rise. The perfectly risen dough should be about double in size after you’ve finished proofing.
ROLLING OUT THE DOUGH</h3?
After the dough has doubled in size, it’s time to roll it out on a clean, cool surface. Roll the dough to a 9″x9″ square.
Now, our favorite part. Sprinkle the dough with cinnamon sugar and raisins.
Now, roll the dough up, lengthwise.
Place in a buttered loaf pan (seam side down), and let it proof for about another hour, or until the dough has risen to the edge of the top of the pan.
Then bake to perfection.
And the smell coming from your kitchen will fill your home with pure goodness.
But in the meantime, go and make this amazing cinnamon raisin bread!
Cinnamon Raisin Bread
- ¼ cup whole milk
- ½ cup sugar
- 4 tbsp unsalted butter room, plus 2 tablespoons melted butter for brushing the top
- 2¼ tsp quick-rise yeast
- 3 cups bread flour
- 1 tsp salt fine sea salt works well
- 2 tsp ground cinnamon
- ½ 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.