Years ago, when my Mom was making bread frequently, she would often make a couple plain white loaves and one or two loaves of swirly cinnamon raisin bread. Not surprisingly, the cinnamon raisin bread was always the first to go. There’s something so yummy about biting into a warm slice of sweet, cinnamon bread with that brown sugar-caramel flavor, right?
Any cinnamon bread is bound to be good, but adding butter and raisins just takes it to the next level. And, when you combine these lip-smacking fillings with a delightfully soft bread and a drizzle of icing, it’s going to get seriously amazing. 😎 Come on, cinnamon raisin bread!
As a word of advice, you might want to make a double batch the first time, so your family can enjoy this cinnamon raisin bread for even longer. Hey, it freezes like a champ and makes some of the best cinnamon toast you’ll ever have. Just don’t forget to spread on a generous layer of butter on each slice while it’s hot. Don’t worry–your diet won’t mind! 😄 #ifonly
Your tastebuds are waiting to try these other cinnamon breads. Gonna bake one of these this weekend?
Kanellangd: Swedish Cinnamon Bread: a beautiful Swedish Christmas bread that’s good enough to make year round.
Maple Pecan Sticky Buns: a sticky caramel topping and toasted pecans make these addictive treats something you’ll want again and again.
Cinnamon Buns with Raisins: a simple, crowd-pleasing recipe that the kids will love to help you make.Print
Looking for a special breakfast treat or Christmas morning dessert? This easy recipe for homemade cinnamon raisin bread is something your family won’t soon forget. Brown sugar, butter, and raisins give this soft yeast bread a wonderful flavor!
For the Dough
- 1 1/4 cup whole milk (300 ml)
- 3 tablespoons unsalted butter (43g)
- 3 tablespoons lard (30g)
- 4 1/3 cups bread flour (525g)
- 1 tablespoon fast-action yeast (10g)
- 2 teaspoons salt (10g)
- 5 tablespoons liquid honey (100g)
For the Filling
- 1/2 cup light brown sugar, packed (100g)
- 3 1/2 teaspoons ground cinnamon
- 1 tablespoon unsalted butter (14g)
- 1/2 cup raisins (80g)
For the Decoration (Optional)
- 1/2 cup icing sugar (66g)
- 2-3 teaspoons water
Making the Dough (30 minutes + 1 1/2 hours proving + cooling)
- Pour the milk into a small saucepan and add the butter and lard. Set over medium heat and stir occasionally until the fats have fully melted. Pour the liquid into a measuring jug with a spout and set aside to cool to 115 F.
- Dump the flour into the bowl of a stand mixer and add the salt and yeast on opposite sides of the bowl. Stir each one in with your hand, making sure the salt and yeast don’t touch each other, since the salt can kill or slow down the yeast.
- Pour in the honey and half of the cooled milk mixture. Fit the mixer with the paddle attachment and put on low speed, gradually trickling in the remaining liquid to form a sticky dough.
- Switch the attachment to the dough hook and knead on medium-low speed until the dough is no longer sticky and it comes clean from the sides of the bowl. Test to see if the dough is sufficiently kneaded by pulling off a good-size lump of dough. Stretch the piece between the thumb and forefinger of each hand. It should be translucent in places without breaking; if not, knead for 30 seconds longer and check again.
- Cover the bowl tightly with plastic wrap and allow to prove at room temperature until doubled in size, about 1 1/2 hours.
Shaping the Loaf (15 minutes + 1 1/2 hours proving)
- Stir together the brown sugar and cinnamon in a small bowl until well blended, then melt the butter in a separate bowl. Lightly butter a 9×5-inch loaf pan and set aside.
- Once the dough has doubled in size, turn it out onto a lightly floured surface and punch it down all over to knock out the gas pockets.
- Roll the dough to a 8×18-inch rectangle, then brush the melted butter all over the dough. Sprinkle evenly with the sugar mixture and raisins.
- Roll up the dough tightly from one of the short ends and place in the buttered loaf pan. Place the loaf pan inside of a large, clean garbage bag, inflate the bag, and tuck the ends underneath to seal.
- Let the loaf prove at room temperature until about doubled in size, approximately 1 1/2 hours. The loaf should have crowned about an inch above the top of the pan, and the dough should spring back when gently prodded with a fingertip.
Baking & Decorating the Loaf (10 minutes + 50 minutes baking + cooling)
- About 10 minutes before the loaf is done proving, preheat the oven to 375 F.
- Bake the loaf at 375 F for 35 minutes, then lower the temperature to 350 F and bake for another 15 minutes. Check the loaf after about 20 minutes of baking and cover with aluminum foil if it’s nicely browned.
- Immediately turn the loaf out of the pan and allow it to cool on a wire rack so it can finish cooking.
- To prepare the icing, sift the icing sugar into a bowl and stir in just enough water to create a thick but pipeable icing. Spoon the icing into the corner of a plastic sandwich bag, twist the top, and snip off the corner to create a piping bag. Drizzle the icing on top of the loaf.
- Cut in thick slices and serve warm with butter.
- This bread freezes very well! For ease, pre-slice it before freezing.
- To make an extra-special snack, toast the sliced cinnamon bread under the broiler for about 3-5 minutes per side, watching carefully. Spread with butter while it’s still hot.