Cinnamon Raisin Bread

There’s nothing quite like the aroma of fresh-baked bread, and that goes double for cinnamon raisin bread. Our recipe makes two loaves of swirled cinnamon raisin bread, the same you’d find in your favorite bakery. A sweet glaze drizzled over the top makes it even more delightful, and you won’t need a bread machine.

Ingredients for Cinnamon Raisin Bread

• Active dry yeast: The yeast helps the dough rise.
• Milk: The milk must be warm, around 110° to 115°F.
• Sugar: Sugar adds sweetness to the bread and also helps it stay moist.
• Canola oil: This oil keeps the bread moist and tender. Canola is often used in baking because it has a neutral taste.
• All-purpose flour: You won’t need specialty flour for this bread recipe.
• Raisins: Raisins add pops of sweetness and flavor to the cinnamon raisin bread.
• Cinnamon: Cinnamon adds a lovely flavor and creates a fantastic aroma as the bread bakes.
• Confectioners’ sugar and milk: These two simple ingredients make a delightful sweet glaze for all sorts of things, including this cinnamon raisin bread recipe.

Directions 

Step 1: Make the dough

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In a large bowl, dissolve the yeast in warm water. Add the warm milk, 1/3 cup sugar, oil, salt and 2 cups flour. Beat the mixture until it’s smooth. Add the raisins and enough of the remaining flour to form a soft dough.

Step 2: Knead the dough

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Turn the dough onto a floured surface; knead the dough until it is smooth and elastic, six to eight minutes. Place the dough in a greased bowl, turning it over once to grease the top.

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Cover it and let it rise in a warm place until its size doubles, about 1-1/4 hours.

Step 3: Form rolled loaves

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Punch the dough down. On a lightly floured surface, divide the dough in half. Roll each portion into a 15×7-inch rectangle. Combine the cinnamon and the remaining sugar. Sprinkle the mixture over the dough, then sprinkle on some water. Starting with a short side of each dough, roll it up tightly jelly-roll style. Pinch the seams and ends to seal it.

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Place the dough rolls seam-side down in two greased 9×5-inch loaf pans. Cover each pan and let the dough rise until it doubles, about one hour.

Step 4: Bake the bread

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Preheat the oven to 350°F. Bake the bread loaves for 30 to 35 minutes or until they’re golden brown. Remove the bread from the pans and place the loaves on wire racks to cool completely. Combine the confectioners’ sugar and milk in a small bowl to make a glaze, then drizzle the glaze over the warm loaves.

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Recipe Variations

• Include boozy raisins: Soak the raisins in rum or spiced rum overnight to make cinnamon rum-raisin bread. The rum plumps up the raisins and keeps them nice and moist. Soaking the raisins in water has the same effect, but without the booze or added flavor.
• Go nuts: Add chopped walnuts to the bread for cinnamon raisin walnut bread. The nuts add protein, as well as magnesium and vitamin B6.
• Add cranberries: Replace some of the raisins with dried cranberries for even more flavor. This is a nice way to enjoy the bread near the holiday season.

How to Store Cinnamon Raisin Bread

When the bread cools, store it in bread bags or an airtight container. It’ll keep for several days on the counter or four to five days in the refrigerator.

Can you freeze cinnamon raisin bread?

Sure! Wrap the cooled bread in storage wrap and foil, then pop it in the freezer. It’ll keep for several months in the freezer.

Cinnamon Raisin Bread Tips

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Would this bread be good for French toast?

This cinnamon raisin bread would make an amazing French toast, since the bread is already loaded with flavor! Serve the French toast with butter and warm maple syrup. A sprinkle of cinnamon or confectioners’ sugar atop the French toast is a nice touch too.

Would this be a good bread for toasting?

Absolutely! Don’t put the glaze on it, however, as that will make a mess in the toaster. Slice the bread evenly, about 1/2-inch thick or less, and pop the individual slices into the toaster. Serve them with butter for a delicious breakfast treat.

Could I bake a little butter into it?

Sure! When the dough is rolled flat into a rectangle, brush it with melted butter, then sprinkle the cinnamon and sugar mixture atop the butter. Roll the dough up jelly-roll style and follow the rest of the recipe as directed.