Go beyond basic with this rustic recipe for homemade Cinnamon Raisin bread. With just a handful of ingredients, this bread recipe is easy enough to whip up with items you may already have on hand. This delicious bread is great served alone as a snack or toast a slice and slather it with butter for a morning meal. Making yeast bread at home is much easier than you think, especially with this simple recipe that yields delicious results.
This homemade Cinnamon Raisin Bread features:
- This recipe is from Cook’s Country, one of the trusted websites I turn to when learning to make something new.
- The egg wash is a must before sprinkling the filling over the dough. It helps bind the bread so the area around the filling doesn’t gap.
- A lot of raisins throughout the bread, sweet cinnamon swirl in the soft center, crunchy crust for a rustic feel.
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The brown sugar and cinnamon swirl add character to the bread along with the rustic outer appearance. Using only brown sugar and a generous amount of cinnamon yielded a more flavorful result. Brush a thin coat of egg wash on the dough before sprinkling the cinnamon sugar filling to create a “glue” that binds the bread together once it is rolled.
Cinnamon Raisin Bread
For the filling
- 1/3 cup (73 grams) light brown sugar, packed
- 1 tablespoon ground cinnamon
For the bread
- 3 cups (390 grams) bread flour
- 1/4 cup (50 grams) granulated sugar
- 1 teaspoon (1 teaspoon) salt
- 2 and 1/4 teaspoons instant yeast, (1 packet)
- 1 cup (244 milliliters) milk, warmed to 110-115°F
- 4 tablespoons unsalted butter, melted and cooled slightly
- 2/3 cups (96 grams) raisins
- 1 large egg
- 1 tablespoon water
Make the filling
- In a small bowl, combine the sugar and cinnamon. Mix well. Set aside.
Make the bread
- Add 2 and 1/2 cups of the flour, sugar, salt, and yeast in the bowl of an electric stand mixer fitted with the dough hook attachment. Use a wire whisk to whisk until well combined.
- Add the melted butter and the warm milk. Beat on low speed until the dough begins to come together.
- With the mixer running on low speed, gradually add the remaining flour. Turn the speed up to medium and continue mixing until a soft dough forms, about 1 minute.
- Increase speed to medium-high and beat until the dough pulls away from the sides of the bowl, about 6 minutes. The dough should be soft and no longer sticky to the touch.
- Add the raisins and beat on low speed until they are well mixed in.
- Turn it out onto a lightly floured surface and shape it into a ball. Place the dough into a lightly greased bowl, turning once to grease the top. Cover the bowl with plastic wrap and place it in a warm environment to rise for 1 hour or until doubled in size.
- Generously grease a 9×5 inch loaf pan with butter or nonstick spray. Set aside.
- Gently punch the dough down and turn it out onto a lightly floured surface. Roll the dough out into a 7×14-inch rectangle.
- Combine the egg and water in a small bowl. Lightly brush the egg wash over the dough and sprinkle with the cinnamon sugar mixture.
- Starting with the short end, roll the dough up into a log. Pinch the ends to seal, and pinch the seam closed. Transfer to the prepared pan, seam side down. Cover loosely with plastic wrap and let rise in a draft-free place for 1 hour, or until doubled in size.
- Adjust oven rack to middle position and heat oven to 350 degrees. Bake until the top is a deep brown and the center registers 185 degrees with an instant-read thermometer, about 35 to 55minutes. Cool in the pan on a wire rack for 10 minutes. Transfer to a wire rack to cool completely.
Make ahead tip
- The bread will keep for about 2 days wrapped tightly in plastic wrap and stored and room temperature or for up to 1 week stored in the refrigerator.
- The bread will also keep for well up to 3 months stored in the freezer. Thaw overnight in the refrigerator then bring to room temperature before serving.
Tip: When working with yeast dough, let the dough rise until it has doubled in bulk. Rise times are only an estimate used to guide you. There are many variables in which rise times could be affected so always let the dough rise until it has doubled in bulk.
Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.