Cinnamon Raisin Bread
Freshly baked cinnamon raisin bread! Does it get any better than that? You will never purchase another loaf of cinnamon raisin bread from the store again. This stuff is dangerously tasty! Aren’t you craving a slice of this toasted and slathered in butter right now? Can you smell it baking? It’s absolutely dreamy!
You will soak the raisins in hot water and reserve this water for use in the dough. The raisin water adds extra tasty awesomeness to the bread.
Whip up the dough and knead for 10 minutes in your stand mixer. Knead the raisins in the dough. This helps them stay in the bread when slicing.
Divide the dough into 2 equal pieces. Roll out one piece at a time, brush with egg wash, sprinkle with half of the cinnamon/sugar mixture and roll up the dough. Place in a loaf pan. Repeat with the second piece of dough and allow them to rise again.
They should be mounded over the top of the pan and puffy. Brush the tops with egg wash and bake.
That’s it! You now have fresh, homemade cinnamon raisin bread. You can share the second loaf with a friend or freeze it for later use.
Choose wisely, because it will be gobbled up quickly.
- 1 cup 6 ounces raisins
- 1 cup warm water*
- 1 tablespoon active dry yeast
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 2 teaspoons salt
- 5 1/2 - 6 cups all-purpose flour
- 1/2 cup granulated white sugar
- 1 1/2 tablespoons cinnamon
- 1 large egg beaten with 2 teaspoons water
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Put the raisins in a small bowl and cover them with 1 cup hot water. Let the raisins plump for at least 10 minutes. Drain, reserving the water and set aside. Allow the reserved water to cool to 110 to 115 degrees.
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Pour 1 cup of the reserved soaking water into the bowl of a standing mixer or large mixing bowl. Add the yeast and stir to combine. Let stand for 5 to 10 minutes until foamy.
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Stir the milk, melted butter, and salt into the water. Add 5 1/2 cups of the flour and stir to form a shaggy dough. Knead in your mixer on low speed with a dough hook or knead by hand for 8-10 minutes to form a smooth, slightly tacky dough. Check the dough halfway through; if it's very sticky, add a little more flour. The dough is ready when it forms a ball without sagging and quickly springs back when poked.
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Toss the raisins with 2 tablespoons of flour to absorb any residual moisture from when they were plumped. With the mixer on gradually add them to the bowl and continue kneading until they are evenly distributed.
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If kneading by hand, turn the dough out onto your work surface and pat it into an oval. Sprinkled about half the raisins over the top and fold the dough like a letter. Pat it into an oval again, sprinkle the remaining raisins, and fold it again. Knead the dough by hand for a few minutes to distribute the raisins through the dough.
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Place the dough in a greased bowl, turn over once and cover. Let the dough rise in a warm place until doubled in bulk, about an hour. Meanwhile, combine the sugar and cinnamon in a small bowl and beat together the egg and water in a second bowl.
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Divide the dough into two pieces. Working with one piece at a time, roll the dough out on the counter. It should be slightly less wide than your baking pan and as long as you can make it. The thinner the dough, the more layers cinnamon swirl you'll end up with. If the dough starts to shrink back on you, let it rest for a few minutes and then try again.
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Beat the egg with 2 teaspoons of water. Brush the entire surface of the dough with egg wash, leaving about two inches clear at the top. (Refrigerate the remaining egg wash for use later.) Sprinkle generously with cinnamon and sugar. Starting at the end closest to you, roll up the dough. When you get to the top, pinch the seam closed. Transfer the loaf to your loaf pan seam-side down. Repeat with the other half of the dough.
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Let the loaves rise until mounded over the top of the pan and fluffy, 30-40 minutes. Halfway through rising, preheat the oven to 375° F.
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Brush the top with some of the remaining egg wash.
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Bake for 40-45 minutes until golden brown. Let cool in the pans for at least 10 minutes.
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Remove the loaves from the pans and allow them to cool completely before slicing. If you can! Baked loaves can also be frozen for up to three months.
Use hot water to plump the raisins, allow it to cool to about 110 to 115 degrees and use it to proof the yeast in the recipe.
Comments
Susan
April 12, 2016Wow! This bread looks fantastic. I have never tried to make cinnamon raisin bread at home, but I can hardly wait to try your recipe. Pinned!
DSTR
April 13, 2016Thanks for pinning, Susan! 🙂
Milli
April 12, 2016ohhhhhh cinnamon raisin bread is my all time fav! Fresh, toasted, dipped in egg, with butter and jam or cinnamon sugar….nom nom! I had tried a recipe before that didn’t work out, this recipe for cinnamon raisin bread looks so good, I will have to try it!
DSTR
April 13, 2016Thank you for coming by, Milli! 🙂
Jamie @ Medium Sized Family
April 12, 2016This looks amazing! I’m pinning this recipe.
DSTR
April 13, 2016Thank you for coming by, Jamie!
Billie
April 13, 2016Oh my Goodness! This looks amazing! Thanks for sharing the recipe. =)
DSTR
April 13, 2016Thank you, Billie! It was! 🙂
Cheryl @ ReimerandRuby
April 13, 2016This looks so delicious! Cinnamon and raisin together…. hmmmm yum! Thanks for sharing the recipe! #sharewithme
DSTR
April 14, 2016Thank you, Cheryl! 🙂
Tina Olsen
April 13, 2016This looks amazing! I love the store-bought bread that is this flavor, so I’m excited to try to make my own! DELISH! And it doesn’t have egg, which is great because I’m allergic. Thanks for sharing!
DSTR
April 14, 2016Thanks, Tina! I hope you try it.
Courtney
April 13, 2016Oh my goodness, how delicious! Thanks for sharing!
DSTR
April 14, 2016Thanks, Courtney! 🙂
Lisa/SyncopatedMama
April 14, 2016I never bother messing about with an egg wash on my bread, but seeing how pretty and shiny yours turned out makes me rethink that decision!
DSTR
April 14, 2016Thanks, Lisa! I was pretty impressed with the looks (and taste) of this bread as well. 🙂
Sarah, Maison Cupcake
April 14, 2016That looks like a fabulous texture and I can almost smell it through my screen! Thanks for joining in with #BAKEoftheWEEK !
DSTR
April 15, 2016Thank you so much, Sarah!
Munchkintime
April 14, 2016This bread looks absolutely delicious, yum!
DSTR
April 15, 2016🙂 Thank you!
Carole from Carole's Chatter
April 14, 2016Hi there, this would be a great contribution to Food on Friday: Eggs over at Carole’s Chatter. Please do bring it over to join in the fun. Cheers
DSTR
April 15, 2016I will! Thank you for the invite, Carole! 🙂
Angela / Only Crumbs Remain
April 15, 2016I have to admit I’m particularly partial to cinnamon raisin bread and really enjoy making the occasional batch. Your suggestion of using the water from soaking the raisins is great…..really great swirl from the cinnamon 🙂 #YumTum
Angela x
DSTR
April 15, 2016Thank you, Angela!
Julie
April 15, 2016To us in the UK this sounds as American as American can be! I’d love to give this a try and often attempt a new recipe at the weekend so I’ve found you at just the right time!
DSTR
April 15, 2016Thanks for coming by, Julie! I hope you try the bread. 🙂
Silly Mummy
April 17, 2016This sounds & looks amazing! I love cinnamon, & I’m crazy about cinnamon toast & cinnamon pastries, so I’m sure I would love this! #sharewithme
DSTR
April 18, 2016Thank you for stopping by!
Kathleen
April 17, 2016Wow. You hit the spot with this cinnamon raisin bread recipe. I could take on that whole loaf, although I would regret it later:)
DSTR
April 18, 2016Thank you, Kathleen! 🙂
LuAnn
April 18, 2016The bread looks wonderful. Not a big fan of raisins, though. 🙁 It’s weird. When I was young I loved raisins but would not eat grapes. Then I found out where raisins come from and I didn’t eat either for a while. Now I love grapes but don’t care for raisins!
Here’s my Inspire Me Monday!
DSTR
April 18, 2016My daughter isn’t a big fan of raisins, but she loved this bread! Thanks, LuAnn!
swathi
April 18, 2016Cinnamon raisin bread looks perfect thanks for sharing with Hearth and soul blog hop pinning and tweeting.
DSTR
April 18, 2016Thank you, Swathi!
Brittany
April 18, 2016This looks absolutely delicious! Perfect for a Saturday morning breakfast!:)
DSTR
April 19, 2016Thank you so much, Brittany!
Charlotte
April 19, 2016wow! this looks delicious, i have never thought about adding cinnamon to raisin bread before! and I had no idea you could freeze it either so this is perfect for us! Thanks for sharing on #YumTum this week!
DSTR
April 19, 2016Thanks, Charlotte! 🙂
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April 19, 2016[…] Cinnamon Raisin Bread by Don’t Sweat the […]
April R - Uncookie Cutter
April 19, 2016Yum, yum! It looks perfect! You really do make things (liking baking bread) that seem impossible seem doable! I’m pinning! Thanks so much for linking up at You Link It, We Make It. Hope to see you back tomorrow!
DSTR
April 19, 2016Thank you, April!
Nikki Frank-Hamilton
April 19, 2016I love cinnamon raisin bread, and you”ve made it look so easy with your step by step recipe. I really like to use it for a grilled cheese sandwich with swiss. And just toasted with butter! Yum!
DSTR
April 19, 2016Oooo, use it for a grill cheese…interesting. Thanks, Nikki!
Jenny
April 19, 2016This looks so yummy I was in the mood to make some bread this week too. You read my mind. Thanks for linking up to Share With Me
DSTR
April 19, 2016Thank you, Jenny!
Helen at Casa Costello
April 19, 2016You cannot beat a good cinnamon raisin loaf – I think I would have to make double as this would disappear in ultra quick time. Thanks once again for joining in with #bakeoftheWeek x
DSTR
April 20, 2016Thank you, Helen! Yep, it doesn’t last long in my house either!
chellie
April 19, 2016Homemade bread is one of my favorites!! Thanks for sharing at FTAF, pinned. 🙂
DSTR
April 20, 2016Thank you, Chellie!
Elaine
April 20, 2016Yum!! What a great recipe!! This link was the Most Viewed last week and will be a feature tomorrow!! Thanks for sharing on My 2 Favorite Things on Thursday!! Hope to see you again tomorrow!! Pinned!!
DSTR
April 20, 2016Thank you so much, Elaine! 🙂
Tiffany @ A Touch of Grace
April 20, 2016I love cinnamon raisin bread so much. It’s definitely a treat when I get it. I love a good homemade bread.
Thanks for sharing at the Shine Blog Hop!
DSTR
April 21, 2016Thank you, Tiffany!
Betsy @ Happily Ever After, Etc.
April 20, 2016This looks delicious… but I’m a sucker for anything cinnamon so I might be biased! Thanks for linking up with us at Welcome Home Wednesdays! I can’t wait to see what you link up with us… the party is open so don’t forget to link-up!
DSTR
April 21, 2016Thank you, Betsy!
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April 21, 2016[…] And The Most Viewed this week was…Cinnamon Raisin Bread from Don’t Sweat the Recipe! […]
Diana Rambles
April 21, 2016Congratulations! This post is going to be featured over at Diana Rambles tomorrow and has been pinned in the Featured at Diana Rambles board at Pinterest, Tweeted, and Yummed. Please grab a featured button off my button page or via the post guidelines graphic. Thanks for sharing this awesome recipe!
DSTR
April 22, 2016Thank you so much, Diana! 🙂
Sugar and Spice Link Party #107 - Sugar, Spice and Family Life
April 22, 2016[…] Cinnamon Raisin Bread from Don’t Sweat the Recipe […]
Long Ladies
April 22, 2016My mouth is watering… This looks amazing and scrumptious! I’ve made cinnamon bread before, but I’ve never heard of soaking the raisins and using the water in the bread. That’s genius! I’ll be saving this recipe. 🙂
~Haley
DSTR
April 23, 2016Thank you so much, Haley! Have a great weekend!
Mistie
April 22, 2016Looks so tasty I can almost smell it!! Thanks for sharing at Funtastic Friday.
DSTR
April 23, 2016Thank you, Mistie!
Stephanie
April 24, 2016I love cinnamon raisin bread!!
DSTR
April 25, 2016Me too! Thanks for coming by, Stephanie!
Carlee
May 9, 2016I loooove fresh baked bread, especially with cinnamon. This looks lovely!
DSTR
May 9, 2016Thank you, Carlee!
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