Cinnamon Raisin Bread is an easy homemade bread recipe full of cinnamon sugar and raisins! Slices beautifully off the loaf, and it makes for wonderful toast. Enjoy it with your favorite morning drink!
For all the baking I do, making homemade bread is one of my favorites. And this cinnamon raisin bread recipe is one of my go-to recipes. My family loves waking up in the morning to the smell of freshly baked bread.
Match it with fresh orange juice or a hot cup of your favorite coffee or tea and you have a breakfast that would be right at home on a cafe menu. If you want to learn how to make your own bread, this recipe is the one for you!
Does using yeast intimidate you?
Don’t be, yeast is easy to handle and doesn’t require any special techniques to use. You can use dry active yeast or instant yeast that are available groceries. When using instant yeast, you just add it directly to the dry ingredients and that’s it. Active dry yeast needs to be dissolved in water before using it. I personally like using Active dry yeast because it lets me know that my yeast has completely dissolved and is ready to go.
How to make Cinnamon Raisin Bread
These are the ingredients you will need: If you just want to make cinnamon bread, just remove the raisins from the ingredients.
MAKING THE DOUGH:
To make the dough you can follow my recipe for How to make bread rolls. Just cut the amount of the ingredients in half. When you are done making the dough. Take the dough out of the bowl, deflate it by pressing lightly.
Putting together everything to make the bread is the fun part. After releasing the air from the dough, lightly dust the worktable with some flour and place the dough. Roll the dough into a rectangle (approx 12in x 8in) with a rolling pin.
Brush it with a thin layer of melted butter then add a generous amount of cinnamon powder. Distribute raising evenly on top of the dough then do the same with the brown sugar. Roll the dough into a log and let it rise until double in size. Lastly, brush with egg wash and bake in a preheated oven for 30 minutes at 160°C.
Tips for Cinnamon Raisin Bread
- If you don’t have a stand mixer, don’t worry. Mix it with a hand mixer or by hand until you can’t anymore, then knead it, adding flour, until it forms a ball that springs back when pressed with two fingers.
- If you just want homemade cinnamon bread just remove the raisins.
The secret ingredient is always LOVE
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Cinnamon Raisin Bread
- 1 ¾ cups/175 grams all-purpose flour or bread flour
- 1½ tbsp powdered milk
- ¾ tbsp sugar
- 1 large egg half for the dough half for eggwash
- 2 tsp active dry yeast or instant yeast
- ¼ cup lukewarm water or milk
- 1½ tbsp/15grams soften butter let butter soften in room temperature
- ⅛ tsp salt
- 2 tbsp cinnamon
- 1/2 cup raisins
- 3 tbsp brown sugar
- 2 tbsp melted butter
Making the dough
- If you are using dry active yeast, you need to activate by adding 1/4 cup of lukewarm water and set aside for 5 minutes or when bubbles form. If you are using instant yeast you can directly add to dry ingredients.
- In a mixing bowl put bread flour, powdered milk, sugar and mix well together.
- Add the egg and pour in the activated yeast into the dry ingredients.
- Using a stand mixer with the hook attachment, mix everything at low speed until well incorporated and dough forms.. (Note: You can also use hand mixer or knead by hand).
- Then add butter and salt and continue beating at low speed for 5 mins. When the butter is mixed well with the dough. Continue beating at medium speed until your dough becomes soft and elastic.
- Removed dough from mixing bowl then place it in another bowl greased with cooking oil and let it rise for 1 hour or depending on the humidity.
- When the dough doubled in size you know you achieved a good rise. Dump the dough on the table or counter and press lightly in the center to release the air/gas inside.
Assembly and baking
- Lightly dust the worktable with some flour and transfer the dough. Roll the dough into a rectangle (approx 12in x 8in) with a rolling pin.
- Brush the top with a thin layer of melted butter then add cinnamon powder.
- Distribute raising evenly on top of the dough then do the same with the brown sugar. Roll the dough into a log and place it in a baking sheet lined with parchment paper.
- Cover with a clean kitchen towel and let the dough rise until double in size. Pre-heat oven at 160°C or 320°F.
- When the dough has risen, brush with egg wash and bake in a preheated oven for 30 minutes at 160°C. Remove it from the oven and let it cool down before slicing. Bon Appetit!