Description
This cinnamon raisin bread is soft, tender, and swirled with cinnamon sugar and plump raisins. It bakes perfectly every time and is perfect for toast or breakfast.
Ingredients
Scale
- For the Dough:
- 1 cup (240 ml) warm milk (about 110°F/43°C)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1/4 cup (60 g) unsalted butter, melted and cooled
- 1 teaspoon salt
- 3 1/2 cups (440 g) all-purpose flour, plus more for dusting
- 1 cup (150 g) raisins
- For the Cinnamon Swirl:
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon ground cinnamon
- For the Glaze (optional):
- 1/2 cup (60 g) powdered sugar
- 1–2 tablespoons milk
Instructions
- 1. In a small bowl, combine the warm milk and yeast with a pinch of sugar. Let sit for 5–10 minutes until foamy.
- 2. In a large mixing bowl or stand mixer, combine the yeast mixture, 1/4 cup sugar, egg, melted butter, and salt. Add 2 cups of flour and mix until smooth.
- 3. Gradually add remaining flour, kneading until a soft dough forms. Knead for 8–10 minutes (or use mixer with dough hook for 6–8 minutes) until smooth and elastic.
- 4. Gently knead in the raisins by hand until evenly distributed.
- 5. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1–1.5 hours.
- 6. In a small bowl, mix the 1/4 cup sugar and cinnamon for the swirl.
- 7. Punch down the dough and turn out onto a lightly floured surface. Roll into a 9×12-inch rectangle.
- 8. Sprinkle the cinnamon sugar evenly over the dough, leaving a 1/2-inch border. Roll up tightly from the short end, pinching the seam to seal.
- 9. Place the log seam-side down into a greased 9×5-inch loaf pan. Cover with a kitchen towel and let rise until doubled, about 45–60 minutes.
- 10. Preheat oven to 350°F (175°C). Bake for 35–40 minutes, until golden brown and the loaf sounds hollow when tapped. If browning too quickly, tent with foil after 20 minutes.
- 11. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- 12. For the glaze, whisk together powdered sugar and 1 tablespoon milk until smooth. Drizzle over cooled loaf.
Notes
For best results, use room temperature ingredients. If the dough seems too sticky, add a tablespoon of flour at a time. Store bread in an airtight container for up to 3 days, or freeze for up to 3 months.
Nutrition
- Calories: 210
- Sugar: 12g
- Fat: 5g
- Carbohydrates: 38g
- Protein: 5g