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!
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Cinnamon Raisin Bread Recipe
- 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.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.