Homemade Cinnamon Raisin Bread: Step-by-Step Baking Guide
Create a soft, swirled loaf that fills your home with a warm, comforting aroma.
Why Make Cinnamon Raisin Bread at Home?
Few experiences rival the aroma and comfort of freshly baked cinnamon raisin bread wafting through your kitchen. Creating this classic loaf from scratch is not only rewarding but also allows for total control over ingredients, flavor, and texture.
- Warm, inviting aroma: Cinnamon and raisins are a timeless combination, filling your home with a nostalgic fragrance.
- Perfect for breakfast or snacking: Toast slices for a satisfying start to the morning, or enjoy them as a sweet afternoon treat.
- Customizable: Adapt the recipe with your preferred milk, butter, or oil, and adjust the cinnamon swirl to suit your taste.
Ingredients & Tools: What You’ll Need
Before beginning, gather all necessary ingredients and kitchen tools for a seamless baking process. Here’s what’s required for a single loaf:
- Milk: Cow’s milk, almond milk, soy milk, or rice milk—all work well.
- Yeast: Active dry yeast, to give the bread its signature rise.
- Brown Sugar: Adds sweetness and warm flavor.
- Eggs: Bind the dough and enrich its texture.
- Melted Butter or Oil: Unsalted butter for richness, or neutral oils like canola, grapeseed, or light olive oil.
- All-Purpose Flour: The base of the bread.
- Salt: Balances the flavors.
- Raisins: Plump, sweet, and scattered throughout the loaf.
- Cinnamon Filling: Brown sugar, ground cinnamon, and melted butter or oil.
Equipment:
- Large mixing bowls
- Stand mixer with dough hook (or sturdy wooden spoon and elbow grease)
- 9×5-inch loaf pan
- Plastic wrap or kitchen towel for covering dough
- Oven thermometer (optional, but helpful for accuracy)
- Rolling pin for shaping dough
Step-by-Step Baking Instructions
This tried-and-true cinnamon raisin bread recipe is broken down into clear, easy stages:
- Activate the Yeast:
- Mix warm milk (not hot), active dry yeast, and brown sugar in a bowl.
- Let sit for about 10 minutes until the mixture foams. This indicates the yeast is alive and active.
- Combine Wet Ingredients:
- Transfer the yeast mixture to the bowl of your stand mixer (or a large mixing bowl).
- Add two eggs and melted butter or oil. You may use canola, grapeseed, vegetable, or light olive oil for a non-dairy variation.
- Whisk until well combined.
- Make the Dough:
- Add flour and salt to the bowl.
- Use the dough hook (or a wooden spoon) to stir until the ingredients are roughly incorporated.
- Knead & Add Raisins:
- Attach the dough hook on your mixer. Pour in 1/2 cup of raisins.
- Knead for about 10 minutes on medium-low speed. The dough should become elastic and slightly sticky.
- First Rise:
- Remove the dough hook and cover the bowl with a towel or plastic wrap.
- Let the dough rest in a warm place for 1 hour, until it doubles in size.
- Prepare the Filling:
- In a small bowl, mix brown sugar, cinnamon, and melted butter or oil.
- Shape the Dough & Add Filling:
- Lightly dust your work surface with flour.
- Stretch the dough into a large rectangle—about 9 inches by 18 inches.
- Sprinkle the cinnamon sugar filling evenly onto the dough’s surface.
- Form the Loaf:
- Roll the dough up tightly, starting from one long side.
- Place the rolled dough seam-side down into a greased 9×5-inch loaf pan.
- Second Rise:
- Cover the pan loosely with plastic wrap or a towel.
- Let the dough rise for another 30 minutes
- Bake the Bread:
- Preheat your oven to 350°F (175°C).
- Bake for approximately 45 minutes, until the crust is golden brown and the center of the bread registers 190–200°F on an instant-read thermometer.
- Cool & Slice:
- Allow the bread to cool completely in the pan before slicing. This prevents the swirl from pulling apart and preserves each beautiful slice.
Cinnamon Raisin Bread Ingredient Table
| Ingredient | Purpose |
|---|---|
| Milk (or dairy alternative) | Moisture, flavor, soft crumb |
| Active dry yeast | Leavening, rise |
| Brown sugar | Sweetness, depth of flavor |
| Eggs | Richness, binding agent |
| Melted butter or neutral oil | Tender crumb, flavor |
| All-purpose flour | Structure |
| Salt | Flavor enhancement |
| Raisins | Sweet bursts, texture |
| Brown sugar + cinnamon + butter | Cinnamon swirl filling |
Tips for Perfect Cinnamon Raisin Bread
- Check your yeast: Always use yeast that’s within its expiration date and allow it to fully bloom in warm (not hot) liquid for best results.
- Don’t rush the rising times: Patience ensures a soft, pillowy texture. Allowing the dough to double in size is crucial.
- Sticky dough is normal: The dough may seem sticky after kneading—this is okay and results in a moist loaf.
- Customize your loaf: Try adding orange zest, using a blend of brown and white sugars, or even swapping in other dried fruit such as golden raisins, cranberries, or chopped dates.
- Ensure tight rolling: Roll the dough tightly when adding the cinnamon filling to avoid air pockets and achieve a defined swirl.
- Let it cool: Be patient—slice only when the bread has fully cooled to keep swirls intact and prevent gumminess.
Serving Suggestions & Storage
- Toasted with Butter: Crisp up slices and slather with butter for breakfast.
- French Toast: Use leftover slices for a decadent baked French toast, soaking the bread in a custard mix before baking.
- Freezing: Wrap cooled bread tightly in plastic and freeze up to 2 months. Thaw and toast as needed.
- Storing: Store in an airtight container at room temperature for up to 4 days.
Cinnamon Raisin Bread Variations
This classic bread can be tailored to your preferences. Consider these tasty variations:
- Extra Raisins: Add more raisins to the dough or even scatter a handful in the cinnamon sugar swirl for additional bursts of sweetness.
- Whole Wheat Flour: Swap half the all-purpose flour for whole wheat to boost fiber and add a nutty, hearty flavor.
- Dairy-Free or Vegan: Use plant-based milk and oil, and substitute egg with flaxseed gel for completely vegan bread.
- Nutty Additions: Sprinkle chopped walnuts or pecans over the cinnamon filling for crunch and richness.
- Bread Machine: While this recipe is meant for manual or stand mixer methods, check your bread machine’s instructions for cinnamon raisin bread—typically, a similar approach is used but with automated kneading and rising.
What others are reading
Nutritional Information (per slice, approx.)
| Component | Amount |
|---|---|
| Calories | 150–180 |
| Carbohydrates | 32g |
| Sugars | 8g |
| Protein | 3–4g |
| Fat | 2–4g |
| Fiber | 2g |
| Sodium | 160mg |
Values will vary depending on ingredient choices and loaf size.
Frequently Asked Questions (FAQs)
Q: Can I make the dough ahead of time?
A: Yes! You can prepare the dough up to the first rise, then cover tightly and refrigerate overnight. Let it come to room temperature before shaping and baking the next day.
Q: How do I know my yeast is active?
A: If your yeast mixture bubbles and foams within 10 minutes after mixing with warm milk and sugar, it’s ready. If it doesn’t foam, discard and try again with fresh yeast.
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Substitute instant yeast at equal amounts—no need to bloom, simply add to the dry ingredients.
Q: Are there gluten-free alternatives?
A: Use a gluten-free all-purpose flour blend in place of regular flour. More liquid may be required—check your blend’s package for recommendations.
Q: Why did my dough fail to rise?
A: Most often, this is due to old yeast, water that’s too hot or cold, or a cold environment. Always check yeast freshness, liquid temperature, and keep the dough in a draft-free, warm spot.
Conclusion: Celebrate Homemade Bread
Baking cinnamon raisin bread from scratch is a simple way to enjoy a soulful treat, impress guests, and create memories. With patience and the right ingredients, your kitchen will be graced by a loaf that’s tender, flavorful, and irresistible—perfect for breakfast or indulgent snacking any time of day.
References
- https://www.food.com/recipe/worlds-best-cinnamon-raisin-bread-not-bread-machine-98867
- https://www.thepioneerwoman.com/food-cooking/recipes/a92282/homemade-cinnamon-raisin-bread/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11146/cinnamon-raisin-french-toast/
- https://www.thepioneerwoman.com/food-cooking/recipes/a9445/homemade-cinnamon-bread/
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