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Cinnamon Raisin Bread

Maria G. Brooks
Homemade Cinnamon Raisin Bread is a warm, comforting treat filled with sweet cinnamon swirls and plump raisins.
Perfect for breakfast, snacking, or toasting with butter, this soft and fluffy bread is both nostalgic and satisfying.
Whether enjoyed fresh from the oven or lightly toasted, this loaf is sure to become a family favorite!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 slices
Calories 180 kcal

Equipment

  • 1 large mixing bowl
  • 1 Small Bowl (for yeast mixture)
  • 1 Measuring Cups & Spoons
  • 1 Stand Mixer with Dough Hook (optional)
  • 1 Rolling Pin
  • 1 Loaf Pan (9x5-inch)
  • 1 Pastry brush
  • 1 Wire Rack

Ingredients
  

For the Dough:

  • ¾ cup 180 ml warm milk (110°F or 43°C)
  • 2 ¼ teaspoons 1 packet active dry yeast
  • ¼ cup 50 g granulated sugar
  • 2 ¾ cups 345 g all-purpose flour
  • ½ teaspoon salt
  • 1 large egg room temperature
  • 3 tablespoons 45 g unsalted butter, melted

For the Cinnamon-Sugar Filling:

  • ⅓ cup 65 g brown sugar
  • 1 ½ teaspoons ground cinnamon
  • ¾ cup 110 g raisins
  • 1 tablespoon melted butter for brushing

For the Egg Wash:

  • 1 egg yolk
  • 1 tablespoon milk

Instructions
 

Step 1: Prepare the Dough

  • In a small bowl, mix the warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
  • In a large mixing bowl, combine the flour and salt.
  • Add the yeast mixture, melted butter, and egg. Stir until a rough dough forms.
  • Knead for 8–10 minutes by hand or 5–7 minutes with a stand mixer until smooth and elastic.

Step 2: First Rise

  • Place the dough in a greased bowl, cover, and let it rise for about 1–2 hours, or until doubled in size.

Step 3: Prepare the Filling

  • In a small bowl, mix the brown sugar and cinnamon.
  • If desired, soak raisins in warm water for 10 minutes, then drain and pat dry.

Step 4: Roll and Shape the Dough

  • Roll the dough into a 9x12-inch rectangle on a floured surface.
  • Brush with melted butter, then sprinkle with the cinnamon-sugar mixture and raisins.
  • Roll the dough tightly from the short end and pinch the seams.

Step 5: Second Rise

  • Place the rolled dough seam-side down in a greased loaf pan. Cover and let rise for another 30–45 minutes.

Step 6: Bake the Bread

  • Preheat oven to 350°F (175°C).
  • Brush the loaf with egg wash.
  • Bake for 35–40 minutes until golden brown and sounds hollow when tapped.

Step 7: Cool and Serve

  • Let cool in the pan for 10 minutes, then transfer to a wire rack.
  • Slice and enjoy!

Notes

  • For Extra Flavor: Add a pinch of nutmeg to the cinnamon-sugar mixture.
  • Substitutions: Swap raisins for dried cranberries or chopped nuts.
  • Storage: Store at room temperature for up to 3 days or freeze for up to 3 months.
Keyword Cinnamon Raisin Bread