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Cinnamon Raisin Bread

Cinnamon Raisin Bread

Course: Bread
Cuisine: Bread
Keyword: Cinnamon
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6 people
Calories: 401kcal
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!
Print Recipe


  • ¼ cup whole milk
  • ½ cup sugar
  • 4 tbsp unsalted butter room, plus 2 tablespoons melted butter for brushing the top
  • 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.


Calories: 401kcal | Carbohydrates: 73g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 398mg | Potassium: 176mg | Fiber: 3g | Sugar: 17g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg