Cinnamon Raisin Bread is the comfort food of the bread world. Learn how to make these delicious bread at home!
When you have a good basic bread recipe, that dough can be used for many other things.
My basic homemade bread is great for sandwiches, but with that dough I also make Homemade Dinner Rolls, hamburger buns, and more…including this cinnamon raisin bread.
To Make Cinnamon Raisin Bread you will need:
- bread flour
- honey
- egg
- light olive oil
- salt
- yeast
- water
- cinnamon
- brown sugar
- granulate sugar
- raisins
- unsalted butter
- mixing bowl
- mixer with dough hook
- rolling pin
- loaf pans
- pastry brush
- milk
- turbinado sugar
- cooling rack
Watch me make this recipe in the video below:
To begin, combine the bread flour, honey, light olive oil, salt, yeast, and 1/2 tsp cinnamon in the bowl of your mixer. Add in the egg and warm water.
Mix with the dough hook attachment for 8-10 minutes, or until your dough is nice and elastic. Add additional flour if needed (by the tablespoon) to form a dough that pulls away from the sides of the bowl and kneads.
Turn off your mixer and let the dough rise, covered, in a warm location for 30-60 minutes, or until doubled in size.
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Prepare 2 standard loaf pans (8 1/2 x 4 1/2″) by greasing and flouring them, or coating them with my baking spray replacement. (See the Recipe here.)
In a small bowl, combine the granulated sugar, brown sugar, and 2 tablespoons of cinnamon. Stir them to combine. Set it aside for now.
Turn the dough out onto a lightly floured surface and shape into an oval or round shape. Cut the dough in half. Set one portion aside.
With a rolling pin, roll one portion of the dough out into a large rectangle.
Brush the dough with melted butter.
Sprinkle half of the cinnamon sugar mixture over the top of the dough.
Sprinkle half of the raisins all over the dough.
Starting at one end, roll up the dough as tightly as possible, pinching the ends together as you go. Pinch the seam together.
Place the dough into a prepared pan, seam-side down, tucking the ends underneath.
Repeat with the other half of the dough and ingredients.
Cover the pans with a tea towel and allow the loaves to rise in a warm location for 30-60 minutes, or until they are doubled in size.
Article: What’s Wrong with my Bread!? | A Yeast Bread Troubleshooting Guide
Heat your oven to 350 degrees.
Brush the tops of the loaves with a little milk and sprinkle with a couple pinches of coarse turbinado sugar.
Bake the loaves for 18-20 minutes, or until golden brown.
TIP: If you are unsure about judging whether a loaf is done baking or not, use an instant read digital thermometer to check the internal temperature of the loaf. The temperature should read between 205 and 210 degrees Fahrenheit.
Remove the loaves from the pans and cool completely on a rack.
Enjoy!
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Cinnamon Raisin Bread
Ingredients
- 3 ½ c bread flour, additional will be needed for forming the loaves
- ¼ c honey
- 4 ½ teaspoon light olive oil, or extra virgin olive oil
- 2 ¼ teaspoon yeast, I use instant yeast
- 1 ½ teaspoon salt
- 1 egg
- ½ teaspoon cinnamon
- 1 c + 1 Tb warm water
- 2 Tb unsalted butter, melted
- ⅓ c granulated sugar
- ⅓ c brown sugar
- 2 Tb cinnamon
- 1 c raisins
Coating:
- 2 Tb milk
- 2 Tb turbinado sugar, optional
Instructions
- To begin, combine the bread flour, honey, light olive oil, salt, yeast, and 1/2 tsp cinnamon in the bowl of your mixer. Add in the egg and warm water.
- Mix with the dough hook attachment for 8-10 minutes, or until your dough is nice and elastic. Add additional flour if needed (by the tablespoon) to form a dough that pulls away from the sides of the bowl and kneads.
- Turn off your mixer and let the dough rise, covered, in a warm location for 30-60 minutes, or until doubled in size.
- Prepare 2 standard loaf pans (8 1/2 x 4 1/2") by greasing and flouring them, or coating them with my baking spray replacement. (Recipe here on the website.)
- In a small bowl, combine the granulated sugar, brown sugar, and 2 tablespoons of cinnamon. Stir them to combine. Set it aside for now.
- Turn the dough out onto a lightly floured surface and shape into an oval or round shape. Cut the dough in half. Set one portion aside.
- With a rolling pin, roll one portion of the dough out into a large rectangle.
- Brush the dough with melted butter.
- Sprinkle half of the cinnamon sugar mixture all over the buttered dough.
- Sprinkle half of the raisins all over the dough.
- Starting at one end, roll up the dough as tightly as possible, pinching the ends together as you go. Pinch the seam together.
- Place the dough into a prepared pan, seam-side down, tucking the ends underneath.
- Repeat with the other half of the dough and ingredients.
- Cover the pans with a tea towel and allow the loaves to rise in a warm location for 30-60 minutes, or until they are doubled in size.
- Heat your oven to 350 degrees.
- Brush the tops of the loaves with a little milk and sprinkle with a couple pinches of coarse turbinado sugar.
- Bake the loaves for 18-20 minutes, or until golden brown. (See the TIP in the post about determining the doneness of a loaf.)
- Remove the loaves from the pans and cool completely on a rack.Enjoy!
Equipment Used
- loaf pans
- mixer with dough hook & bowl
- cooling rack
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
I’ve made this recipe several times. Is so good. I want to eat the whole loaf after it cools. But I don’t. :) I Love this recipe. I leave out the raisins but nothing else. So good. Thank you for this recipe.