Cinnamon Raisin Bread

5.00 (264)
⏱ 225 mins 🍽 3 loaves, 36 serving(s) 🏷 Yeast Breads

This recipe produces three wonderful loaves of cinnamon raisin bread. The dough, enriched with butter, eggs, and raisins, is soft and aromatic. After rising, it is rolled with a sweet cinnamon sugar filling, baked until golden, and finished with a buttery glaze. The process is rewarding and fills your kitchen with a delightful scent. It makes a generous quantity, ideal for gifting or enjoying over several days.

Cinnamon Raisin Bread

Ingredients

  • 1 1/2 cups milk
  • 1 cup warm water (must be between 110-115 degrees)
  • 2 (1/4 ounce) packages active dry yeast
  • 3 eggs
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup raisins
  • 8 cups all-purpose flour
  • 2 tablespoons milk
  • 1 cup white sugar
  • 3 tablespoons ground cinnamon
  • 2 tablespoons butter, melted (approx.)

Method

  1. Heat the milk in a small pan on the stove until bubbles just begin to form, giving it an occasional stir.
  2. Take the pan off the heat.
  3. Allow the milk to cool down until it is lukewarm, roughly 120-125 degrees.
  4. Combine the yeast with the warm water and leave it until frothy, which takes about 10 minutes. Ensure the water temperature is correct for activation. Next, blend in the eggs, sugar, butter, salt, and raisins. Stir in the cooled milk slowly to avoid cooking the eggs. Mix in the flour bit by bit until a firm dough forms.
  5. Turn the dough out onto a surface dusted with flour and knead it for several minutes until it feels smooth.
  6. Transfer the dough to a large, buttered bowl, turning it to coat all sides with butter.
  7. Cover the bowl with a damp, warm cloth. Let the dough rise until it has doubled in size, which typically takes about 1 1/2 hours. A good place for this is inside an oven with just the light on.
  8. On a floured surface, roll the risen dough out into a big rectangle that is 1/2 inch thick.
  9. Use your hands to spread 2 tablespoons of milk evenly over the surface of the dough.
  10. Combine 1 cup of sugar with 3 tablespoons of cinnamon, then sprinkle this mixture uniformly over the moistened dough.
  11. Roll the dough up tightly along its longer edge.
  12. The resulting roll should measure approximately 3 inches across.
  13. Slice the roll into three equal pieces. Tuck the ends underneath each piece and seal the bottom seam.
  14. Put each loaf into a well-greased 9 x 5 inch loaf pan. Lightly grease the tops of the loaves as well.
  15. Allow the loaves to rise, uncovered, in a warm spot for around an hour.
  16. Bake the loaves at 350 degrees for 45 minutes. They are ready when they are golden brown and sound hollow if tapped.
  17. Take the baked loaves from the oven and transfer them to a cooling rack.
  18. Brush the tops of the warm loaves with the melted butter.
  19. After roughly 20 minutes, carefully turn the loaves onto their sides and lift them out of the pans.
  20. Let the bread cool completely before you slice it.

Nutrition (per serving)

Sodium83400 mg

Recipe details

CategoryYeast Breads
AuthorLydia Holton