Cinnamon raisin bread is a classic comfort food, blending the warm, spicy aroma of cinnamon with the natural sweetness of raisins. This recipe promises a soft, fluffy loaf, perfect for breakfast or a snack. Now, let’s dive into some FAQs, tips, and more to help you perfect this delicious homemade bread.
This cinnamon raisin bread is so good warm and with a little bit of butter or jelly. Making bread from scratch is always worth it!
Ingredients
- Milk
- Active dry yeast
- Brown sugar
- Butter
- Eggs
- All-purpose flour
- Salt
- Cinnamon
- Raisins
How Do You Make This Cinnamon Raisin Bread? Step By Step Instructions:
Warm the milk up to 115°f and add 1/4 cup of brown sugar and the yeast. Set aside as the yeast acts or becomes foamy.
While the yeast activates, crack a whisk the eggs into a mixing bowl then gradually whisk the softened butter and yeast mixture when foamy.
Add the flour and salt and using a 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 rough sticky dough in a greased bowl and cover it for 1 hour to proof.
While the dough is proofing, mix the remaining butter and sugar with the cinnamon to create a cinnamon paste.
Place the rough sticky dough in a greased bowl and cover it for 1 hour to proof.
While the dough is proofing, mix the remaining butter and sugar with the cinnamon to create a cinnamon paste.
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 loaf and let rise for 30 minutes.
Preheat the oven at 375° and cook for 45 minutes or until the bread’s internal temp is 200°
Remove and let cool before removing from the pan and slicing.
Frequently Asked Questions
Q: Can I use bread flour instead of all-purpose flour? A: Absolutely! Bread flour gives the bread a chewier texture.
Q: Is it possible to make this bread without a stand mixer? A: Yes, you can knead the dough by hand, though it will take a bit more effort.
Q: Can I use instant yeast instead of active dry yeast? A: Yes, instant yeast can be used and doesn’t require activation in warm water.
Q: What if I’m not a fan of raisins? A: You can omit them or substitute with another dried fruit like cranberries.
Tips and Tricks
- Ensure all ingredients are at room temperature for better mixing.
- When letting the dough rise, place it in a warm, draft-free spot.
- To check if the bread is done, look for an internal temperature of about 190°F.
- Brushing the top of the bread with egg wash before baking will give it a lovely sheen.
Variations
- Sourdough Cinnamon Raisin Bread: Use an active sourdough starter in place of yeast for a tangier flavor.
- Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for a healthier version.
- Nutty Delight: Add chopped walnuts or pecans for an extra crunch.
Where to Serve
This bread is perfect for breakfast, served with a smear of butter or cream cheese. It’s also a delightful addition to brunch tables or as a sweet treat in children’s lunchboxes.
Storage
Wrap the bread in plastic wrap or aluminum foil and store at room temperature for up to 4 days. For longer storage, freeze it in airtight containers.
Common Problems and How to Avoid Them
Dough Not Rising: Ensure your yeast is fresh and the environment for the first rise is warm enough.
Bread Too Dry: Avoid overbaking and ensure accurate measurements of ingredients.
Uneven Raisin Distribution: Knead the raisins evenly into the dough.
Making This Recipe with Kids
Involve children in measuring ingredients and kneading the dough. This can be a fun and educational activity, helping them learn about baking.
Topping Options
- Cinnamon Sugar: Mix cinnamon with white sugar for a sweet crust.
- Melted Butter: Brushing with melted butter right out of the oven adds flavor and softness.
Why This Recipe Works
This cinnamon raisin bread recipe is a perfect balance of sweet and spicy, with juicy raisins adding bursts of flavor. The process of making homemade bread is therapeutic and rewarding, especially when you end up with a beautifully risen, delicious loaf of bread.
Remember, homemade bread like this doesn’t contain preservatives, so enjoy it fresh or freeze it for later. Happy baking!
Check out these other yummy bread recipes!
Easy Cinnamon Raisin Bread
This cinnamon raisin bread recipe combines warm cinnamon and sweet raisins in a soft, fluffy loaf, perfect for a comforting breakfast or snack. It's easy to make and customizable, ensuring a delightful homemade bread experience every time.
Ingredients
- 1 cup milk
- 2 1/4 tablespoons active dry yeast
- 1/2 cup brown sugar
- 1 stick + 3 tablespoons butter, divided
- 2 Eggs
- 3 1/2 cup All-purpose flour
- 1 tsp salt
- 9 tbsp Butter, divided and softened to room temp.
- 2 tablespoons cinnamon
- 1/2 cup raisins
Instructions
- Warm the milk up to 115°f and add 1/4 cup of brown sugar and the yeast. Set aside as the yeast acts or becomes foamy.
- While the yeast activates, crack a whisk the eggs into a mixing bowl then gradually whisk the softened butter and yeast mixture when foamy.
- Add the flour and salt and using a 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 rough sticky dough in a greased bowl and cover it for 1 hour to proof.
- While the dough is proofing, mix the remaining butter and sugar with the cinnamon to create a cinnamon paste.
- 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 loaf and let rise for 30 minutes.
- Preheat the oven at 375° and cook for 45 minutes or until the bread’s internal temp is 200°
- Remove and let cool before removing from the pan and slicing.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 473Total Fat 20gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 6gCholesterol 95mgSodium 467mgCarbohydrates 65gFiber 4gSugar 19gProtein 10g
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