This Cinnamon Raisin Bread Recipe is home-baked goodness at it’s finest! Your house is going to smell amazing and breakfast will never be the same!
Homemade bread is one of my favorite things. While I don’t always take the time to bake some, when I do it’s a huge reminder of why I love it so much! My go to is always banana bread. It’s basically fool-proof, but sometimes I put on my big girl baker pants and dive into making an amazing yeast bread. This recipe is definitely worth making again…and again.
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Years back I remember buying cinnamon raisin bread at the store. It was good, but it was dense and I missed that normal bread lightness. When I made this recipe, my cravings were satisfied! This bread is a light and fluffy on the inside with a gorgeous crust, and it’s so pretty when you cut into it! Dotted with warm raisins and a big old cinnamon swirl, this bread is perfection. And can we just talk about how freaking awesome your house is going to smell? I baked this bread during the day while my husband was out. When he got home, the first thing I heard when he came in the door was, “Mmmmmmm!” Yeah. If you want to really take things to a new level, cut up one of the loaves and turn it into this awesome Apple Raisin Breakfast Casserole!
Hungry for more?
Cinnamon Raisin Bread Recipe
Ingredients
Bread:
- 1 cup 2% milk warmed (between 100-105 degrees F)
- 0.50 ounce packets dry active yeast (or two 0.25 ounce packets)
- 6 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoons salt
- 1 cup warm water
- 2 eggs
- 1 cup raisins
Cinnamon Swirl:
- 1/2 cup sugar
- 2 tablespoons ground cinnamon
- 2 1/2 tablespoons unsalted butter melted
Instructions
- Pour cold milk into a measuring cup and microwave for 1 minute. Test to make sure to milk to warmed to 100-105 degrees F. (The milk should feel quite warm, but not hot.)
- Add the yeast to the milk and stir to combine. Set aside for a couple minutes while you grab the rest of the ingredients to let the yeast bloom.
- In the bowl of a stand mixer fitted with a dough hook, combine 4 cups of flour with the sugar and salt. Pour in the milk/yeast mixture and water; mix until just combined. Add the eggs and mix to combine. The dough will look WAY too wet right now. That's okay.
- Add 2 more cups of flour to the dough. Mix until a ball begins to form. Add more flour 1/4 cup at a time as needed until the dough isn't crazy sticky and pulls away from the bowl.
- Add in the raisins and mix until incorporated.
- Turn the dough out onto a lightly floured surface.Sprinkle the dough with flour as needed and knead for 2 minutes.
- Grease a large mixing bowl with a light coat of butter or non-stick cooking spray. Place the dough into the bowl and cover with a tea towel. Let the dough sit on your kitchen counter for 1 hour, or until the dough doubles in size.
- Gently punch down the dough and then divide in half.
- On a lightly floured surface, roll the dough into an 18-inch x 9-inch rectangle.
- Brush about 1/2 of the melted butter over the dough.
- In a bowl, mix together the sugar and cinnamon. Sprinkle 1/2 of the cinnamon sugar mixture over the dough.
- Starting with the 9-inch end, roll up the dough until your reach the other side. Use your fingers to pinch the seam closed. Tuck the ends under the bottom side a bit, and place the loaf into a buttered loaf pan. Brush the top of the loaf with melted butter.
- Repeat with the other half of the dough. Cover the loaves with a tea towel and let sit for 1 hour until the dough doubles in size.
- Preheat your oven to 375 degrees F. Bake the loaves for 30 to 35 minutes, or until the bread is a deep golden brown and sounds hollow when tapped.
- Carefully remove from the oven and let on a wire rack.
Nutrition
Sarah says
When do you incorporate the warm water?
Julie Espy says
In step 3 with the milk and yeast. 🙂
Ann R says
Can you let the dough rise over night in the refrigerator. My two year old grandson loves baking with me but with bread I let it rise in refrigerator over night and I let him roll it out when he comes over.
Julie Espy says
That should be totally fine. 🙂
Betty Curcio says
How do I store this bread and for how long will it last
Julie Espy says
Hi Betty! This bread will last about 3-4 days. Since there are no preservatives or anything it doesn’t keep as long as the store-bought stuff.
For storage, there are a couple of different options I use. #1 – cut the loaf in half and put each half in a gallon plastic storage bag. #2 – wrap the loaf in plastic wrap (and maybe even foil too). Then I leave it out on the counter or in the microwave (our unofficial bread box).
Cindy McTaggart says
This is a great recipe. Have made four loafs so far. Making another one today. Thanks for the great recipe.
Julie Espy says
I’m so happy you love it Cindy!!
Stephanie says
Can you knead with dough hook in stand mixer? How long?
Julie Espy says
Hi Stephanie! You can use your stand mixer to knead the dough. It should knead for 1-2 minutes or until the bread dough pulls away from the sides of the bowl.
Veronique says
Made your delicious bread!!!
Best bread I’ve made by far!!! Thank you for your recipe! It’s a keeper!
Julie Espy says
I’m so glad you loved it Veronique!
Dana says
I baked this at 375 in my convection oven and it was slightly gooey in the very center. I plan to try baking in conventional oven to see if it works better. It was easy enough and tasted amazing (Even with a soft center!)
I will keep you posted on convection vs conventional oven setting! Thank you for the recipe!
Julie Espy says
I would love that Dana, thank you!
Dana says
Well, the conventional oven works best for this recipe. Baked the loaves as directed and this time, they came out perfect!