Description
This Cinnamon Raisin Bread is a soft, fluffy, and lightly sweetened homemade loaf packed with plump raisins and swirls of cinnamon. Perfect for breakfast, toasting, or as a snack with butter! No bread machine needed—just simple ingredients for a comforting, delicious bake.
Ingredients
Units
Scale
For the Dough:
- 3 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 3/4 cup warm milk (110°F)
- 1/4 cup granulated sugar
- 3 tbsp unsalted butter, softened
- 1 egg
- 1/2 tsp salt
- 3/4 cup raisins (soaked in warm water for 10 minutes, then drained)
For the Cinnamon Filling:
- 1/4 cup brown sugar
- 1 tbsp cinnamon
- 1 tbsp melted butter
For Topping (Optional):
- 1 tbsp melted butter
- 1/2 tsp cinnamon sugar
Instructions
- Prepare the Yeast – In a small bowl, mix warm milk and sugar. Sprinkle yeast over the top and let sit for 5-10 minutes until foamy.
- Make the Dough – In a large mixing bowl, combine flour, salt, egg, butter, and the yeast mixture. Mix until a dough forms. Knead for about 8-10 minutes until smooth and elastic.
- First Rise – Place dough in a greased bowl, cover, and let rise for 1-1.5 hours until doubled in size.
- Prepare the Filling – In a small bowl, mix brown sugar and cinnamon.
- Shape the Dough – Roll the dough into a 9×12-inch rectangle. Brush with melted butter and sprinkle with the cinnamon-sugar mixture. Sprinkle the soaked raisins evenly. Roll tightly into a log.
- Second Rise – Place the dough seam-side down in a greased loaf pan. Cover and let rise for another 30-45 minutes.
- Bake – Preheat the oven to 350°F (175°C). Bake for 35-40 minutes until golden brown.
- Finishing Touch – Brush the warm loaf with melted butter and sprinkle with cinnamon sugar. Let cool before slicing.
- Serve & Enjoy!
Notes
- Soak raisins in warm water or orange juice for extra plumpness.
- Add chopped nuts like walnuts for extra crunch.
- Store in an airtight container for up to 5 days or freeze for longer storage.
