Easy Cinnamon Raisin Bread Recipe
Soft, lightly sweet cinnamon raisin bread with a cozy swirl and chewy raisins. Great toasted or warm with butter.
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Servings:
Ingredients
Main Ingredients
- 3.75 cup all-purpose flour Spoon and level for accuracy
- 0.25 cup granulated sugar For the dough
- 1.25 cup warm whole milk About 110°F, just warm to the touch
- 2.25 tsp active dry yeast About one packet
- 3 tbsp unsalted butter, melted For the dough
- 1.25 tsp fine salt
- 1 cup raisins Pat dry if rinsed
- 0.5 cup packed light brown sugar For the filling
- 2.5 tsp ground cinnamon For the filling
- 1 tbsp unsalted butter, melted For brushing the dough
- 1 tsp neutral oil To grease the bowl and pan
- 1 tbsp milk For brushing the top
Instructions
Preparation Steps
- Warm the milk until lukewarm. Stir in sugar and yeast; let foam 5–10 minutes.
- Whisk flour and salt in a large bowl. Pour in foamy yeast mixture and melted butter.
- Mix until a shaggy dough forms, then knead until smooth and elastic, 8–10 minutes.
- Knead in raisins just until dispersed. Shape into a ball.
- Lightly oil a bowl. Place dough inside, cover, and let rise until doubled.
- Stir brown sugar and cinnamon together for the filling.
- Roll dough into a rectangle. Brush with melted butter and sprinkle cinnamon sugar, leaving a bare edge.
- Tightly roll into a log, pinch seam, and set seam‑side down in a greased 9×5 pan.
- Cover and rise until puffy above the rim, 35–45 minutes.
- Brush top with milk. Bake at 350°F until deep golden and 195°F inside, 35–40 minutes.
- Cool 10 minutes, then lift out. Cool completely on a rack before slicing.
Notes
Variation: Add 1/2 cup chopped toasted walnuts to the filling for crunch. For a thicker swirl, roll the dough shorter and fatter. Serving tip: Toast slices and spread with salted butter or cream cheese. Storage: Wrap well and keep at room temperature up to 3 days, or freeze sliced bread for up to 2 months.
This recipe is an original creation inspired by classic Easy Cinnamon Raisin Bread Recipe flavors. All ingredient ratios and instructions are independently developed.