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Cinnamon Raisin Bread

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A soft and tender homemade cinnamon raisin bread with a rich buttery crumb and a beautifully swirled cinnamon sugar filling, perfect for breakfast or snacking.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 10 to 12 slices
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 cup warm milk
  • 1/4 cup unsalted butter
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup warm water
  • 1/4 cup granulated sugar
  • 1 large egg
  • 3 1/2 to 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup raisins
  • Boiling water (for soaking raisins)
  • 1/3 cup brown sugar
  • 2 tablespoons granulated sugar
  • 1 1/2 tablespoons ground cinnamon
  • 1 tablespoon milk (for brushing)
  • 1 tablespoon melted butter (for finishing)

Instructions

  1. Soak raisins in boiling water for 10–15 minutes, then drain and dry thoroughly.
  2. Warm milk and butter until butter melts; let cool until warm, not hot.
  3. In a bowl, mix warm water, yeast, and a teaspoon of sugar. Let sit until foamy.
  4. Add milk mixture, remaining sugar, egg, and salt. Stir to combine.
  5. Add flour and mix into a soft dough. Fold in raisins and knead until smooth and elastic.
  6. Place dough in a greased bowl, cover, and let rise for about 1 hour 30 minutes until doubled.
  7. Punch down dough and roll into an 8×16-inch rectangle.
  8. Brush with milk and sprinkle evenly with cinnamon, brown sugar, and granulated sugar mixture.
  9. Roll tightly from the short side, seal edges, and place seam-side down in a greased loaf pan.
  10. Cover and let rise for 45–60 minutes until puffed.
  11. Preheat oven to 350°F (175°C).
  12. Bake for 38–45 minutes until golden and hollow-sounding when tapped.
  13. Brush with melted butter and cool before slicing.

Notes

  • Ensure liquids are warm, not hot, to avoid killing the yeast.
  • Soaking raisins keeps them soft and prevents dryness.
  • Knead until dough is elastic for best texture.
  • Roll dough tightly for a defined swirl.
  • Cover with foil if browning too quickly during baking.
  • Store at room temperature for up to 3 days or freeze for up to 2 months.
  • Toast slices for best flavor and texture when serving later.

Nutrition

Find it online: https://savorymomskitchen.com/cinnamon-raisin-bread/