Cinnamon Raisin Bread

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This soft Cinnamon Raisin Bread bakes into a tender, swirled loaf that's perfect for breakfast or afternoon coffee. It brings together warm cinnamon and sweet raisins in a classic homemade bread you can enjoy all week long.

Course Breakfast

Cuisine American

Keyword Cinnamon Raisin Bread, cinnamon swirl bread, Cinnamon Swirl Raisin Bread, easy raisin bread, homemade bread loaf, Homemade Cinnamon Raisin Bread, Raisin Bread Recipe, sweet yeast bread

Prep Time 20

Cook Time 45

Proofing time 1 30

Total Time 2 35

Servings

Calories 224kcal

Author Shelby Law Ruttan

Equipment

Electric hand mixer , with dough hook (or stand mixer)
Large mixing bowls
Silicone spatula
Rolling Pin
Measuring cups
Measuring spoons
9x5-inch loaf pan
Pastry brush , for greasing pan
Instant read thermometer , to check internal temperature

Ingredients

For the bread:

3½ cup all-purpose flour
1 teaspoon salt
1 cup milk
2¼ tablespoons active dry yeast
¼ cup brown sugar
4 tablespoons butter , softened
2 large eggs

For the Cinnamon Swirl

6 tablespoons Butter , divided and softened to room temp
¼ cup brown sugar
2 tablespoons cinnamon
½ cup raisins

Instructions

Warm the milk over medium heat to 115°F. Add ¼ cup of brown sugar and yeast, stir to combine and set aside to activate (it will become foamy).
In a large mixing bowl, the eggs. Add the softened butter and activated yeast mixture.
Add the flour and salt and using a stand mixer or electric hand mixer with dough hook, mix and knead the dough for 8 minutes.
Add the raisins and then continue kneading the dough for 2 more minutes.
Place the dough in a greased bowl and cover, allowing it to proof for 1 hour.
While the dough is proofing, mix the butter and sugar with the cinnamon to create a cinnamon paste. Set aside and keep at room temperature.
Once the dough has doubled in size, place the dough on a slightly dusted surface, and stretch the dough out to a rectangle with the short side the same length as the bread pan and the long side slightly longer.
Using a silicone spatula, spread the paste across the dough leaving a border completely around the edge. Roll the dough tightly and place the dough in an oil sprayed bread pan seam side down.
Cover the dough and let rise for 30 minutes.
Preheat the oven to 375°F and bake for 45 minutes, until the bread’s internal temp is 200°F.
Remove and let cool before removing from the pan and slicing.

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