Loaded with sweet raisins that complement the flavors brought by cinnamon – this CINNAMON RAISIN BREAD is surely one of the best and simplest bread to make even from scratch. You’ll be drooling over this just by its smell!
I know, making bread really takes time. But when it comes to this Cinnamon Raisin Bread, I’m sure it’s really worth it.
This soft and flavorful bread flashes back so many memories from my childhood. I remembered my mom used to make this bread, and we always have it for breakfast. Aaanndd I can’t wait to share this awesome recipe with you, too, just in time for Christmas breakfast.
What is Cinnamon Raisin Bread?
The making of Cinnamon Raisin Bread started a long way back. It is somewhat similar to German fruit bread made with spices and candied fruits, Russian and Slavic region’s Kulich, a tall Easter bread, and Italy’s Panettone, a tall raisin-filled fruit cake.
All these pieces of bread became popularly served during the Christmas season, until it became known in various places, such as England, and helped made up the idea of cinnamon-raisin filled bread.
Soon, this sweet bread loaf made its way into becoming an American staple breakfast.
Ingredients Needed
Aside from having cinnamon and loads of raisins, you’ll also be needing other ingredients.
Don’t worry, I am pretty sure they are always available in your pantry, and you’re much familiar with them since they are all commonly used breadmaking ingredients, such as…
- active dry yeast
- warm water
- milk
- butter
- honey
- sugar
- salt
- eggs
- bread flour
The Filling
The same goes for this raisin bread’s filling. To achieve that flavorful and sweet loaf, you just need to prepare brown sugar, salt, and the star of the filling – cinnamon, and you’re all set! You may also add a jolt of nutmeg for an added sweet nutty flavor.
Ingredient Substitutes
However, you can also use substitutes for some of these ingredients to complement your dietary requirements such as using Gluten-free or Vegan and Keto-friendly products.
You can use wheat, almond, coconut, gluten-free, or any flour of your choice! Aside from flour, cow’s milk can also be substituted with any plant-based milk, while butter can be replaced with olive, soy, or corn oil.
Just be careful when looking for substitutions. Some ingredients may have a strong taste that can alter the flavor of this recipe.
Can I Make This Without Using a Stand Mixer?
No stand mixer? No big deal! You can still create this beautiful loaf of bread. You just need a sturdy place to knead your dough, and of course, your strong and mighty arms!
What Do You Eat with Cinnamon Raisin Bread?
Cinnamon Raisin Bread is best paired with a cup of hot coffee or tea, bacon, and eggs, or by just putting some jam, or drizzling honey and butter on top.
But believe it or not, this bread is also best to use as a base for some sandwiches like a Grilled Cheese Sandwich, Peanut Butter Banana Sandwich, Cream Cheese-Stuffed French Toast, and many more or as this holiday favorite breakfast Bread Pudding.
Storage and Making Ahead Instructions
Maximize the shelf life of your homemade cinnamon raisin bread for up to 4 to 5 days by placing it in a plastic storage bag, or wrap it in foil and store at room temperature. (Just make sure you let it cool before packing.)
If you made too much, don’t worry, you can freeze it to last for up to 3 months. You can either slice or keep it whole, then wrap it tightly with aluminum foil and put it in a heavy-duty freezer bag.
More Homemade Bread Recipes
Try and enjoy these homemade bread recipes with your family especially during this holiday season!
How To Make Cinnamon Raisin Bread
Start by combining water and yeast in the stand mixer bowl, using a dough hook. Or if you are making this by hand, add water in a large mixing bowl. Let it sit until dissolve for about 5 minutes. In a medium bowl, add butter, honey, sugar, salt, and milk. Microwave for about a minute and stir until butter melts. Pour butter mixture into yeast mixture. Stir in eggs into the mixture. Gradually add flour and raisins and continue mixing the dough on low speed adding just enough flour to form a soft dough. If mixing by hand, remove the dough and place it on a lightly floured surface. Knead for about 6-8 minutes.
Place dough in a greased bowl, turning once to coat the dough or spray top with cooking spray. Cover loosely with a clean cloth and let rise in a warm place for 1 ½ to 2 hours or until doubled. Punch the dough down. While the dough is rising, make the cinnamon filling. In a small or medium bowl, combine brown sugar, cinnamon, salt, and nutmeg (optional). Set aside.
Working on a lightly floured surface, divide the dough in half. Place on a lightly floured surface – flatten the dough into a rectangle. Roll the dough lightly with a rolling pin to 12×15 –inch rectangle. Brush the whole dough with the melted butter. Leaving a 1-inch border, sprinkle with cinnamon sugar mixture. Start rolling dough like a jelly roll, pinch seam to seal. Divide the dough in half, hold each loaf on both ends and transfer the dough into greased loaf pans, carefully tug in. Cover and let it rise an added 30 minutes or until the dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for about 40- 45 minutes. If bread is browning too fast tent with foil paper. You can easily check for doneness by using a thermometer. An instant-read thermometer inserted into the center of the bread should read 195°F to 200°F. Remove from the oven and place on wire racks to cool. Finally, slice and serve with butter, honey, jam or whatever rocks your boat. Enjoy!
Watch How To Make It
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Cinnamon Raisin Bread
Ingredients
- 2 ¼ teaspoon (6.37g) active dry yeast or 1 packet
- ¾ cup (177.75ml) warm water
- ⅓ cup (75.67g) butter
- ¼ cup (85g) honey
- ¼ cup (50g) sugar
- 2 ½ teaspoons (12.5g) salt
- 1 cup (240ml) warm milk
- 2 eggs
- 5 ½-6 cups (698.5g-762g) bread flour
- 1 cup (150g) raisin
For the Cinnamon Filling
- ¾ cup (148.5g) brown sugar
- 3 tablespoons (23.73g) ground cinnamon
- ⅛ teaspoon (0.625g) salt
- ¼ -½ teaspoon (0.5g-1g) nutmeg , optional
- 3-4 tablespoons (42ml-56ml) melted unsalted butter (for brushing)
Instructions
- Start by combining water and yeast in the stand mixer bowl, using a dough hook. Or, if you are making this by hand, add water to a large mixing bowl. Let it sit until dissolved for about 5 minutes.
- Add butter, honey, sugar, salt, and milk in a medium bowl. Microwave for about a minute and stir until the butter melts.
- Pour the butter mixture (making sure it's not too hot) into the yeast mixture.
- Stir eggs into the mixture.
- Gradually add flour and raisins and continue mixing the dough on low speed, adding just enough flour to form a soft dough.
- If mixing by hand, remove the dough and place it on a lightly floured surface. Knead for 6-8 minutes.
- Place dough in a greased bowl, turning once to coat the dough or spray top with cooking spray.
- Cover loosely with a clean cloth and let rise in a warm place for 1½ to 2 hours or until doubled. Punch the dough down.
- While the dough is rising, make the cinnamon filling. In a small or medium bowl, combine brown sugar, cinnamon, salt, and nutmeg (optional). Set aside.
- Working on a lightly floured surface, divide the dough in half.
- Place on a lightly floured surface - flatten the dough into a rectangle.
- Roll the dough lightly with a rolling pin into 12"x15" rectangles.
- Brush them with melted butter. Leaving a 1-inch border, sprinkle with the cinnamon sugar mixture.
- Start rolling dough like a jelly roll; pinch the seam to seal. Hold each loaf on both ends and transfer them into greased loaf pans, carefully tucking in the ends.
- Cover and let it rise for 30 more minutes or until the dough has risen 1 inch above the pans.
- Bake at 350℉ (175℃) for 40-45 minutes. If the bread is browning too fast, tent it with foil.
- You can easily check for doneness by using a thermometer. An instant-read thermometer inserted into the center of the bread should read 195°F to 200°F.
- Remove from the oven and place on wire racks to cool.
- Finally, slice and serve with butter, honey, jam or whatever rocks your boat. Enjoy!
Tips & Notes:
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Jeff says
Can this recipe be made in a bread machine?
Imma says
You can make the dough in the bread machine. But if you want swirls, you need to roll it out by hand and bake it in loaf pans. I’ve heard you can make it completely in the bread machine by putting in the liquid ingredients first, then the dry. Then add the nuts and raisins about 30 minutes into the cycle so you don’t turn them into puree. I’ve never tried it, and you won’t have the swirls. Please let me know if you decide to go for it.
Liz smith says
10 days to divide the dough …14 says the same . Am I supposed to divide it twice ??
ImmaculateBites says
Hi Liz! The dough is divided in half twice. You make the roll first, then divide it in half.
Crystal says
That makes no sense. once risen do you roll all of it out, place bitter and cinnamon on. roll up then cut roll in half? if u divide twice you would end up with 4 loaves
Imma says
Thank you for catching that. No, you don’t divide the dough a second time.
Emily Dechant says
Just made this tonight and it came out so well! My house smells absolutely amazing. Huge hit- will make again
Immaculate Bites says
This does make for a yummy home scent! Glad it was a hit for you, Emily! If you’re looking to try more that you can pair up with coffee or tea, check my Decadent Coffee and Desserts To Make Your Day. Enjoy!