Who does not love cinnamon raisin bread?
I mean, even the people who dislike raisins have to love this bread!
This right here is Cinnamon Raisin Bread 5.0!
It is kicked up to another level because when you see how I prepare the cinnamon filling you are going to freak.
So much better than just using the standard method of dry sugar and cinnamon rolled up into the bread.
This is like ooey-gooey cinnamon-y butter-y pure heaven rolled up into warm yeast dough.
This method for cinnamon filling is one extra step that is best prepared the day ahead, but I tell you ~ it is worth it!
I wish we had smell-a-vision and taste-a-vision, but since we do not~ you are going to have to bake a batch of these bad boys yourself!
The recipe is listed for 2 loaves since in my opinion if you are going to take the time to make homemade bread at all, you may as well make it worth your while.
You will thank me later because I can guarantee the first loaf will be nothing more than a sweet memory in a matter of hours!
Give one to a friend or keep them both (I won’t tell!)
Give yourself a good part of the day to get it all done since bread making (or any yeast project) takes time!
For those die hard raisin haters- yes you can leave out the raisins! (no adjustments)
But before you make a snap decision, let me tell you my theory on the raisin haters:
I have a feeling that the reason many of you don’t like raisins is because they are admittedly~ kinda weird, hard, little chewy things inside what would have otherwise been a good pastry am I right?
Okay so let me tell you a little secret on how to turn a “no raisin zone” into a chock full of raisin haven: SOAK YOUR RAISINS OVERNIGHT.
Re-hydrate them in apple juice or water to get them nice and plumped up.
Say goodbye to hard little over baked bites of dried fruit and hello to plump morsels of natures candy.
(Ok that was super corny, but I LOVE RAISINS and I WANT YOU TO LOVE THEM ALSO!)
- Whole Milk 1¾ cup (420ml) *approx 80°F
- Dry Yeast 2 packages (1 Tablespoon + 2 teaspoons) (14g)
- Eggs large 1 (50g)
- Egg Yolks 1 (18g)
- Unsalted Butter 5 Tablespoons (70g) *softened
- Bread Flour 5¾ cups (720g)
- Granulated Sugar ⅓ cup (65g)
- Salt 2½ teaspoons (15g)
- Raisins 1 cup (140g)
- Cinnamon 2½ teaspoons (5g)
- Cinnamon Filling recipe below
- Egg wash as needed
- Sprinkle the yeast over the warm mix to dissolve, give it a pinch of sugar.
- In the mixer bowl with a dough hook attachment combine the egg & egg yolk with the milk/yeast mixture.
- Add the sugar, softened butter, flour and then the salt last (you just do not want to let the salt come in direct contact with the yeast and why I add it last and to the top of the flour)
- Mix on low speed for about 4 minutes to combine, give it some help from time to time if necessary to get it all incorporated well.
- Increase speed to medium and mix for another 4 minutes, stopping at 2 minutes to scrape the bottom and sides and ensure an even mix.
- If the dough looks too soft add another tablespoon or 2 to the dough (see video)
- Add the raisins and mix for another 1 minute
- Turn dough out onto a lightly floured surface and knead it into the reserved cinnamon that is also sprinkled on the worktable.
- Knead just until it is all swirled through nicely and the dough is no longer a sticky mass.
- Place in a lightly oiled bowl, cover and let rise for 1 hour.
- Turn out onto a lightly floured surface and dived the dough into 2 equal portions
- Pat each half out to a rectangle shape, then cover with a towel and rest for 10 minutes.
- Roll each half to 12" X 6" then spread about ½ cup of the prepared cinnamon filling over each rectangle.
- Roll up from the short sides to the middle (see video)
- Place each loaf in a well oiled loaf pan (9" or 10" is fine- I used both).
- Egg wash each loaf then cover and let rise for 90 minutes.
- Just before the end of the final fermentation preheat the oven to 375°F this can take up to 20 minutes depending on your oven, at that point
- Egg wash again and place in preheated oven but turn the temperature down to 350°F for the baking.
- Bake for approx 40 minutes or until golden brown with an internal temperature of 200°F
- Cool completely before slicing and eating
I keep mine in a plastic ziploc bag at room temperature for 4 days.
You can freeze baked loaves wrapped well for up to 1 month, but they are never the same as when served fresh.
- Unsalted Butter ½ cup (113g)
- Light Brown Sugar ½ cup (105g)
- Cake Flour 2 Tablespoons (15g)
- Cinnamon 2 tablespoons (15g)
- Honey 1 Tablespoon (18g)
- Eggs large 1 (50g)
- Vanilla Extract ½ teaspoon
- Melt the butter then add the brown sugar, mix for 2 minutes on low speed
- Add the flour, cinnamon and honey and mix for another 2 minutes on low speed
- Add the egg and vanilla extract mix for another 2 minutes on low speed
- Transfer to a container, cool then cover and refrigerate overnight or until needed.
- Granulated Sugar 1 cup (200g)
- Light Brown Sugar 1 cup (210g)
- Cinnamon 2 Tablespoons (15g)
- Unsalted Butter 8 Tablespoons (113g)
- Combine cinnamon and both sugars
- Melt the butter and brush over each rectangle of dough
- Spread each dough rectangle with HALF of the cinnamon sugar mixture above then roll up as per video instruction