Cinnamon Raisin Bread
This homemade Cinnamon Raisin Bread has a soft, enriched dough swirled with buttery cinnamon sugar and studded with raisins. Makes two loaves!
Servings: 24 servings (2 loaves)
Calories: 205kcal
Cost: $4
Recipe Link
Equipment
Ingredients
For the Dough
- 1 1/2 cups raisins
- 2 cups warm water , 105-115 degrees F
- 1 Tablespoon active dry yeast
- 1/4 cup honey or sugar
- 2 teaspoons salt
- 3 Tablespoons butter , softened or melted
- 2 large eggs
- 5 1/2-6 1/2 cups all-purpose or bread flour
For the Cinnamon Swirl
- 4 Tablespoons butter , melted
- 1/2 cup brown sugar
- 1 Tablespoon ground cinnamon
Instructions
- Soften Raisins: Place the raisins in a bowl and cover with hot water. Let soak for 10 minutes to soften, then drain completely and set aside.1 1/2 cups raisins
- Make Dough: In a large bowl or stand mixer, combine the yeast, warm water, and a pinch of the sugar or honey. Let rest for 5-10 minutes until foamy and bubbly.2 cups warm water, 1 Tablespoon active dry yeast
- Add the remaining sugar or honey, butter, eggs, salt, and 3 cups of flour. Mix to combine.1/4 cup honey or sugar, 3 Tablespoons butter, 2 large eggs, 2 teaspoons salt
- Add the drained raisins and one more cup of flour, mixing to combine. With the mixer running, add more flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl and is smooth and only slightly tacky.
- Knead for 4-5 minutes on medium speed (or by hand for 5-8 minutes on a floured surface).
- Rise: Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place until doubled, about 1 1/2 hours.
- Grease two loaf pans. Stir together the brown sugar and cinnamon for the filling.1/2 cup brown sugar, 1 Tablespoon ground cinnamon
- Punch down the dough and divide in half. Roll each half into a rectangle, brush with melted butter, and sprinkle with the cinnamon-sugar mixture, leaving a 1-inch border. Roll up tightly, pinch the ends to seal, and place seam-side down in the prepared pans.4 Tablespoons butter
- Cover and Rise Again for 45 minutes to 1 hour, until the dough crests about 1 inch above the pans.
- Bake: Preheat oven to 350 degrees F. Bake for 35-40 minutes, until golden brown and hollow-sounding when tapped.
- Cool: Invert onto a wire rack, brush with butter if desired, and cool at least 15-20 minutes before slicing.
Notes
Yield: 2 Loaves (24 slices). Serving Size: 1 slice.
Recipe adapted from our Homemade White Bread, with eggs added for a more enriched dough.
Nutrition
Calories: 205kcal | Carbohydrates: 39g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 231mg | Potassium: 125mg | Fiber: 2g | Sugar: 7g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 2mg
