{"id":154009,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/raisin-cinnamon-bread\/"},"modified":"2025-01-21T13:35:01","modified_gmt":"2025-01-21T19:35:01","slug":"raisin-cinnamon-bread","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/raisin-cinnamon-bread\/","title":{"rendered":"Cinnamon Raisin Bread"},"content":{"rendered":"<p>There&#8217;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&#8217;d find in your favorite bakery. A sweet glaze drizzled over the top makes it even more delightful, and you won&#8217;t need a bread machine.<\/p>\n<h2><strong>Ingredients for Cinnamon Raisin Bread<\/strong><\/h2>\n<ul>\n<li><strong>Active dry yeast: <\/strong>The yeast helps the dough rise.<\/li>\n<li><strong>Milk:<\/strong> The milk must be warm, around 110\u00b0 to 115\u00b0F.<\/li>\n<li><strong>Sugar:<\/strong> Sugar adds sweetness to the bread and also helps it stay moist.<\/li>\n<li><strong>Canola oil:<\/strong> This oil keeps the bread moist and tender. Canola is often used in baking because it has a neutral taste.<\/li>\n<li><strong>All-purpose flour:<\/strong> You won&#8217;t need specialty flour for this bread recipe.<\/li>\n<li><strong>Raisins:<\/strong> Raisins add pops of sweetness and flavor to the cinnamon raisin bread.<\/li>\n<li><strong>Cinnamon:<\/strong> Cinnamon adds a lovely flavor and creates a fantastic aroma as the bread bakes.<\/li>\n<li><strong>Confectioners&#8217; sugar and milk:<\/strong> These two simple ingredients make a delightful sweet glaze for all sorts of things, including this cinnamon raisin bread recipe.<\/li>\n<\/ul>\n<h2><strong>Directions\u202f<\/strong><\/h2>\n<h3>Step 1: Make the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2104857 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cinnamon-Raisin-Bread_TOHD24_11808_ChristineMa_1.jpg?fit=700%2C1024\" alt=\"A bowl of light brown dough topped with raisins on a marble countertop.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>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&#8217;s smooth. Add the raisins and enough of the remaining flour to form a soft dough.<\/p>\n<h3>Step 2: Knead the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2104858 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cinnamon-Raisin-Bread_TOHD24_11808_ChristineMa_2.jpg?fit=700%2C1024\" alt=\"A round ball of bread dough with chocolate chips is set inside a white bowl. The bowl is placed on a light, marbled countertop.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2104859 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cinnamon-Raisin-Bread_TOHD24_11808_ChristineMa_3.jpg?fit=700%2C1024\" alt=\"A ball of dough with raisins is set in a white mixing bowl, placed on a marbled countertop.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Cover it and let it rise in a warm place until its size doubles, about 1-1\/4 hours.<\/p>\n<h3>Step 3: Form rolled loaves<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2104860 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cinnamon-Raisin-Bread_TOHD24_11808_ChristineMa_4.jpg?fit=700%2C1024\" alt=\"Hands rolling cinnamon raisin dough on parchment paper, with a small bowl nearby on a marble surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Punch the dough down. On a lightly floured surface, divide the dough in half. Roll each portion into a 15&#215;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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2104861 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cinnamon-Raisin-Bread_TOHD24_11808_ChristineMa_5.jpg?fit=700%2C1024\" alt=\"Two loaf pans sit side by side on a marble surface, each containing uncooked dough mixed with raisins. The dough is risen and ready to be baked, with a light, smooth texture visible on top.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Place the dough rolls seam-side down in two greased 9&#215;5-inch loaf pans. Cover each pan and let the dough rise until it doubles, about one hour.<\/p>\n<h3>Step 4: Bake the bread<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2104862 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cinnamon-Raisin-Bread_TOHD24_11808_ChristineMa_6.jpg?fit=700%2C1024\" alt=\"Two loaves of golden-brown bread topped with white glaze sit on a cooling rack. The bread is dotted with dark pieces, possibly raisins, and the rack is placed on a marble surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Preheat the oven to 350\u00b0F. Bake the bread loaves for 30 to 35 minutes or until they&#8217;re golden brown. Remove the bread from the pans and place the loaves on wire racks to cool completely. Combine the confectioners&#8217; sugar and milk in a small bowl to make a glaze, then drizzle the glaze over the warm loaves.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2104863 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cinnamon-Raisin-Bread_TOHD24_11808_ChristineMa_7.jpg?fit=700%2C1024\" alt=\"Sliced loaf of cinnamon raisin bread on a marble surface, topped with a drizzle of white icing. The bread is swirled with cinnamon and studded with raisins.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<h2><strong>Recipe Variations<\/strong><\/h2>\n<ul>\n<li><strong>Include boozy raisins: <\/strong>Soak the raisins in <a href=\"https:\/\/www.tasteofhome.com\/collection\/classic-rum-drinks\/\" data-name=\"www.tasteofhome.com\/collection\/classic-rum-drinks\/\" data-module=\"content engagement\" data-position=\"embedded links\">rum<\/a> 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.<\/li>\n<li><strong>Go nuts:<\/strong> Add chopped <a href=\"https:\/\/www.tasteofhome.com\/collection\/walnut-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/walnut-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">walnuts<\/a> to the bread for cinnamon raisin walnut bread. The nuts add protein, as well as magnesium and vitamin B6.<\/li>\n<li><strong>Add cranberries:<\/strong> 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.<\/li>\n<\/ul>\n<h2><strong>How to Store Cinnamon Raisin Bread<\/strong><\/h2>\n<p>When the bread cools, store it in bread bags or an airtight container. It&#8217;ll keep for several days on the counter or four to five days in the refrigerator.<\/p>\n<h3><strong>Can you freeze cinnamon raisin bread?<\/strong><\/h3>\n<p>Sure! Wrap the cooled bread in storage wrap and foil, then pop it in the freezer. It&#8217;ll keep for several months in the freezer.<\/p>\n<h2><strong>Cinnamon Raisin Bread Tips<\/strong><\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2104866 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cinnamon-Raisin-Bread_TOHD24_11808_ChristineMa_10.jpg?fit=700%2C1024\" alt=\"A freshly baked cinnamon raisin bread loaf with a white icing drizzle sits on a marble slab. One slice is cut and placed beside it. Another slice is on a white plate in the background, all set on a light marble surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<h3>Would this bread be good for French toast?<\/h3>\n<p>This cinnamon raisin bread would make an amazing <a href=\"https:\/\/www.tasteofhome.com\/recipes\/the-best-french-toast\/\" data-name=\"www.tasteofhome.com\/recipes\/the-best-french-toast\/\" data-module=\"content engagement\" data-position=\"embedded links\">French toast<\/a>, since the bread is already loaded with flavor! Serve the French toast with butter and warm <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-maple-syrup\/\" data-name=\"www.tasteofhome.com\/collection\/best-maple-syrup\/\" data-module=\"content engagement\" data-position=\"embedded links\">maple syrup<\/a>. A sprinkle of cinnamon or confectioners&#8217; sugar atop the French toast is a nice touch too.<\/p>\n<h3>Would this be a good bread for toasting?<\/h3>\n<p>Absolutely! Don&#8217;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.<\/p>\n<h3>Could I bake a little butter into it?<\/h3>\n<p>Sure! When the dough is rolled flat into a rectangle, brush it with <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-soften-butter-quickly\/\" data-name=\"www.tasteofhome.com\/article\/how-to-soften-butter-quickly\/\" data-module=\"content engagement\" data-position=\"embedded links\">melted butter<\/a>, 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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>There&#8217;s no need to go to a bakery to make cinnamon raisin bread when you can make one that&#8217;s just as wonderful at home, no bread machine required! This recipe makes two loaves of the swirled style cinnamon raisin bread. It also includes a simple, delightfully sweet glaze to drizzle on top for added deliciousness.<\/p>\n","protected":false},"author":8026,"featured_media":2106056,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,305616,305615,304423,305487,307153,304430,306171,304515,307104,303966,304988,304408,304368,303887,306848,305669,304455,304558,307189,324623,304150,303883,305031],"categories-v2":[308500,310461,309438,310897,310890,308821,308988,308481,310796,310199,308830,312036,308880,310155,308495,308935,308813,308745,308478,309603,310938,308860,308910,310235,309177,309434,308476,308975],"coauthors":[343405],"recommended_recipes":[{"post_title":"Cinnamon Quick Bread","post_link":"\/recipes\/cinnamon-swirl-quick-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cinnamon-Swirl-Quick-Bread_EXPS_FBBZ24_4876_DR_05_10_04b.jpg"},{"post_title":"Cinnamon Monkey Bread","post_link":"\/recipes\/cinnamon-monkey-bread\/","post_image":"\/wp-content\/uploads\/2025\/04\/Cinnamon-Monkey-Bread_EXPS_TOHcom25_19058_MD_P2_04_10_1b.jpg"},{"post_title":"Cinnamon Roll Bread","post_link":"\/recipes\/country-cinnamon-swirl-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Country-Cinnamon-Swirl-Bread_EXPS_SDAS18_23049_C04_03__2b.jpg"},{"post_title":"Cinnamon Swirl Bread","post_link":"\/recipes\/cinnamon-swirl-bread\/","post_image":"\/wp-content\/uploads\/2025\/01\/Cinnamon-Swirl-Bread_EXPS_TOHON23_10083_DR_05_11_2b.jpg"},{"post_title":"Apple Cinnamon Bread","post_link":"\/recipes\/apple-cinnamon-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Apple-Cinnamon-Bread_EXPS_FBMZ22_42389_DR_04_22_1b.jpg"},{"post_title":"Cinnamon Swirl Breakfast Bread","post_link":"\/recipes\/cinnamon-swirl-breakfast-bread\/","post_image":"\/wp-content\/uploads\/2024\/08\/Artichoke-Chicken_EXPS_TOHD_24_15762_ChristineMa_10.jpg"},{"post_title":"Sweet Potato Cinnamon 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Bread","post_link":"\/recipes\/apple-raisin-bread\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps13_FB143426A05_01_1b.jpg"},{"post_title":"Raisin Bran Bread","post_link":"\/recipes\/raisin-bran-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps18791_QC10252D34A.jpg"},{"post_title":"Cinnamon Zucchini Bread","post_link":"\/recipes\/cinnamon-zucchini-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps40946_CW1399718D32A.jpg"},{"post_title":"Buttermilk Cinnamon Bread","post_link":"\/recipes\/buttermilk-cinnamon-bread\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Easy Cinnamon Bread","post_link":"\/recipes\/easy-cinnamon-bread\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Cinnamon Loaf","post_link":"\/recipes\/cinnamon-loaf\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps27505_LT10507D31D-1.jpg"},{"post_title":"Banana Raisin Bread","post_link":"\/recipes\/banana-raisin-bread\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Coffee Raisin Bread","post_link":"\/recipes\/coffee-raisin-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps17449_QC10249D59A.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Cinnamon-Raisin-Bread_EXPS_TOHD24_11808_ChristineMa_8.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/raisin-cinnamon-bread\/","name":"Cinnamon Raisin Bread","datePublished":"2018-01-01","dateModified":"2024-09-30","prepTime":"PT25M","cookTime":"PT30M","totalTime":"PT55M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cinnamon-Raisin-Bread_EXPS_TOHD24_11808_ChristineMa_8.jpg","height":1200,"width":1200},"recipeCategory":"","description":"There's no need to go to a bakery for cinnamon raisin bread when you can make one that's just as wonderful at home, no bread machine required! This recipe makes two loaves of the swirled-style cinnamon raisin bread with a simple, delightfully sweet glaze to drizzle on top for added deliciousness.","recipeIngredient":["1 package (1\/4 ounce) active dry yeast","1\/4 cup warm water (110&deg; to 115&deg;)","2 cups warm milk (110&deg; to 115&deg;)","1\/3 cup plus 1\/2 cup sugar, divided","1\/4 cup canola oil","2 teaspoons salt","5-3\/4 to 6-1\/4 cups all-purpose flour","2 cups raisins","1 tablespoon ground cinnamon","1 tablespoon water","GLAZE:","1\/2 cup confectioners' sugar","1 tablespoon milk"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large bowl, dissolve yeast in warm water. Add milk, 1\/3 cup sugar, oil, salt and 2 cups flour. Beat until smooth. Add raisins and enough remaining flour to form a soft dough."},{"@type":"HowToStep","text":"Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1\/4 hours."},{"@type":"HowToStep","text":"Punch dough down. On a lightly floured surface, divide in half. Roll each into a 15x7-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. Sprinkle with water. Starting with a short side, roll up tightly, jelly-roll style. Pinch seams and ends to seal. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour."},{"@type":"HowToStep","text":"Preheat oven to 350&deg;. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; drizzle over warm loaves."}],"recipeYield":"2 loaves (16 slices each)","author":[{"@type":"Person","name":"Kathy Adams"}],"nutrition":{"@type":"NutritionInformation","calories":" 162 calories","fatContent":"3g fat (1g saturated fat)","cholesterolContent":"2mg cholesterol","sodiumContent":"157mg sodium","carbohydrateContent":"32g carbohydrate (14g sugars","fiberContent":"1g fiber)","proteinContent":"3g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.5333333,"reviewCount":15,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBottle"},"reviewBody":"I made two loaves yesterday. They weren\u2019t as pretty as yours but they were delicious! It was like eating cinnamon rolls in the form of bread. My husband can\u2019t stop eating and carrying on about how delicious each slice has been. I gave a loaf to our neighbors and they have thanked me multiple times for the most delicious cinnamon raisin bread they\u2019ve ever eaten. I just need to get the pretty part down. My seams kind of loosened up. Thank you for this delightful recipe and instructions. \u2764\ufe0f","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBoomerang"},"reviewBody":"Amazing!!! I stumbled upon this recipe, as I didn\u2019t have any eggs, but still wanted raisin bread.  I cut the ingredients in half so I could test one loaf and I wish I hadn\u2019t! My picky husband and kids gobbled it up, and I didn\u2019t even use the icing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeGoggles"},"reviewBody":"I made this bread for my dad's birthday, and everyone loved it. This was my first time kneading dough by hand, and it still came out great. I only gave it 4\/5 stars because I didn't make the icing and the bread was perfect without it. The icing would make it too sweet. One suggestion I have is to plump your raisins with hot water (or rum, whatever you like) so they'll be nice and moist in your bread.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleHammer"},"reviewBody":"I LOVE this Bread and really enjoy making it and because of this I no longer buy breakfast bread at the grocery store.  I start a day or so ahead of time by soaking regular & golden raisins in Rum.  I use my kitchen aid when it's time to knead the bread.  This is a nice bread to share with friends & neighbors as well!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeSubmarine"},"reviewBody":"For those who had trouble getting the dough to rise...make sure the milk is not too hot when you add it to your yeast or you will kill the yeast. This was the perfect afternnon snack on a cool, fall Sunday afternoon, my family loved it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-02-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenTooth"},"reviewBody":"What a great recipe!!  I followed it exactly and the bread turned out perfectly.   Sooo good!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-03-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveTurtle"},"reviewBody":"This recipe turned out great. I proofed my yeast and followed the one reviewer's suggestion and made sure my milk was warm. I also added Walnuts to mine. YUM!  The dough rose beautifully and the bread was huge hit at work. I will definitely make it again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-02-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBeer"},"reviewBody":"the amount of flour called for is not enough....i kept adding and adding....i must have added about 2+ cups more....the dough just kept being sticky and tacky....flavor was good, but dough was really dense","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanCupcake"},"reviewBody":"very good! easy and delish!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenChefHat"},"reviewBody":"This is the best bread! My children who dont like raisin bread even devoured it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedFish"},"reviewBody":"My loaves are currently rising in their pans, but I can already tell this recipe is a keeper!  The ingredients are spot on and easy to understand.  The dough was a pleasure to work with.  I make bread often, and I really like this recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-09-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldCorn"},"reviewBody":"The taste was great, turned out perfect. Recipe is spot on, Yields 2 large loaves, or 3 medium loaves....","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-02-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedGuitar"},"reviewBody":"I have made 6 loaves of this in two days, and gave neighbors all except two of them.   They loved it and so did my husband.  I experimented using Almond milk with two loaves, for someone who cannot have dairy.  It worked just fine.  Notice too, there are only 2 Tablespoon of fat per loaf (1\/4 cup for 2 loaves) and no egg.  I did use the entire mix of sugar\/cinnamon per loaf, meaning I actually doubled what I suppose was meant to be used.  It was just perfect for our tasting.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-02-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanPopsicle"},"reviewBody":"I've made it 3 times in 3 weeks and am making it again today.  Has turned out perfect each time.  We love this made into french toast.  I've never bothered with the icing because we've used for toast or french toast each time.  Fabulous!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-02-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Cyan8Ball"},"reviewBody":"The bread would not rise for me until I added 1\/3 C. gluten to the dough.  Otherwise it was great!  Definately will make again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"11808","romance_copy_dek":"There's no need to go to a bakery for cinnamon raisin bread when you can make one that's just as wonderful at home, no bread machine required! 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