Cinnamon Raisin Bread Recipe

No ratings yet

This easy homemade Cinnamon Raisin Bread recipe makes the most soft and fluffy loaves. They’re packed with raisins, rolled up with cinnamon sugar, and topped with melted butter.

Prep Time30

Cook Time30

Rising time1 30

Total Time2 30

Course: Bread

Cuisine: American

Servings: loaves

Calories: 1854kcal

Author: The Carefree Kitchen

Ingredients

Dough

3 cups Warm Water between 95-105 degrees F
3 Tablespoons Sugar
1 Tablespoon Active Dry Yeast
3 Tablespoons Avocado Oil or room temperature butter
1 large Egg
½ Tablespoon Salt
5½-6 cups All-Purpose Flour
¾ cup Raisins

Cinnamon Sugar Swirl

¼ cup Brown Sugar
2 Tablespoons Butter melted
1½ Tablespoons Cinnamon Powder

To Top the Loaves

1 large Egg
1 Tablespoon Water
1 Tablespoon Butter melted

Instructions

How to Make Cinnamon Raisin Dough

Grease two 8.5" x 4.5" bread pans with butter and set aside.
In the bowl of a stand mixer, combine the warm water, sugar, and yeast. Mix well, then let sit for 5-10 minutes, or until the yeast is frothy and bubbly.
Once the yeast has proofed, add the oil, salt, eggs, and half of the flour into the yeast mixture and mix on low using the dough hook until combined.
Continue adding one cup of flour at a time, then mixing on low speed, until the dough pulls away from the sides and looks smooth. Once all of your flour is added, add the raisins and knead on medium speed for about 3 minutes. The dough should look smooth and elastic.
Cover with plastic wrap and let rise in a warm place until doubled, about 30-45 minutes.

Shaping and Filling the Dough

Once your dough has doubled, divide into 2 even pieces. Sprinkle flour on your counter, then very gently roll each loaf into a roughly 8"x12" rectangle using a rolling pin (the shorter side of the rectangle should be about the length of your baking pans).
In a small bowl, combine the room temperature butter, brown sugar, and cinnamon. Mix until combined.
Spread half of the cinnamon mixture on the raisin dough.
Starting at the shorter end, roll each rectangle up tightly, then pinch the end to seal the seam. Tuck each of the ends under, then place seam-side down into your greased bread pans.
Whisk together the egg and water and brush a thin, even layer over the tops of each loaf of dough using a pastry brush. Let rise again until doubled in size, about 30-45 minutes.

Baking the Cinnamon Raisin Bread

Preheat your oven to 350 degrees F.
Once your loaves have doubled in size, bake in your preheated oven for 28-30 minutes, or until golden brown (an instant-read thermometer should read 195 degrees F when inserted into the center of your loaves).
When the bread is done, remove from the oven and brush melted butter over the top of each loaf. Let cool for about 10-15 minutes, then remove from the baking pans and let cool completely on a wire rack before slicing. Enjoy!

Nutrition