Print

Soft Homemade Cinnamon Raisin Bread

A loaf of soft raisin bread sliced, showing a rich swirl of cinnamon and plump raisins throughout the crumb.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake a soft, fluffy loaf of homemade cinnamon raisin bread featuring a beautiful swirl and plump raisins. This reliable recipe is perfect for beginners and makes a wonderful sweet breakfast or snack.

Ingredients

Scale
  • 1 cup warm milk (105-115°F)
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 cup raisins, plumped
  • 1/4 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons unsalted butter, softened (for brushing)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk and 1 teaspoon of the granulated sugar. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.
  2. Mix the dough: Stir the remaining granulated sugar, egg, and melted butter into the yeast mixture. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
  3. Knead: Turn the dough out onto a lightly floured surface. Knead for 6 to 8 minutes until the dough is smooth and elastic.
  4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Prepare the filling: While the dough rises, combine the brown sugar and cinnamon in a small bowl. Set aside the plumped raisins.
  6. Shape the loaf: Gently punch down the risen dough. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 10 by 16 inches.
  7. Add filling: Brush the entire surface of the dough with the 2 tablespoons of softened butter. Sprinkle the cinnamon-sugar mixture evenly over the buttered surface. Scatter the raisins over the sugar mixture.
  8. Roll and place: Starting from the long edge, tightly roll the dough into a log. Pinch the seam closed. Place the log, seam-side down, into a greased 9×5 inch loaf pan.
  9. Second Rise: Cover the loaf pan loosely and let it rise again in a warm spot for 30 to 45 minutes, or until the dough has crowned about 1 inch above the rim of the pan.
  10. Bake: Preheat your oven to 375°F (190°C). Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
  11. Cool: Remove the bread from the pan immediately and let it cool completely on a wire rack before slicing for the best texture.

Notes

  • To plump your raisins quickly, soak them in hot water for 10 minutes, then drain them thoroughly and pat them dry before adding them to the dough.
  • For an extra soft crust, brush the top of the loaf with a little melted butter immediately after removing it from the oven.
  • If you prefer a bread machine method, follow your machine’s dough cycle, then shape and bake in a conventional oven as directed above.

Nutrition

Find it online: https://kingscook.com/soft-homemade-raisin-bread-recipe/