Cinnamon Raisin Bread

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This cinnamon raisin bread is soft, fluffy, and lightly sweet with a swirl of cinnamon sugar running through every slice.

Prep Time45

Cook Time40

Rising Time2

Total Time3 25

Course: bread, Breakfast

Cuisine: American

Servings: servings

Calories: 145kcal

Author: Heather Perine

Ingredients

For the raisins:

1 ½ cup raisins
1 cup boiling water

For the dough:

3 ½ - 3 ¾ cups (420-450 g) bread flour (or all-purpose flour)
2 Tablespoons sugar
2 ¼ teaspoons instant yeast
1 ¼ teaspoons salt
½ cup (120 ml) milk warmed
¾ cup (180 ml) water warmed
4 Tablespoons (57 g) unsalted butter, melted (or vegetable oil)

For the cinnamon swirl:

¼ cup (50 g) granulated sugar
2 teaspoons cinnamon
1 egg white beaten slightly

Instructions

Add raisins to a measuring cup or bowl of water. Let sit for 5 minutes. Drain and let cool. Blot dry. 1 ½ cup raisins 1 cup boiling water
In a large bowl, stir together the flour, sugar, yeast and salt. You can do this in a stand mixer with a paddle attachment or in a large bowl with a whisk. 3 ½ - 3 ¾ cups (420-450 g) bread flour (or all-purpose flour) 2 Tablespoons sugar 2 ¼ teaspoons instant yeast 1 ¼ teaspoons salt
Stir in the milk, water, and butter (or oil) until a shaggy dough forms. Stir in raisins. ½ cup (120 ml) milk ¾ cup (180 ml) water 4 Tablespoons (57 g) unsalted butter,
Switching to your dough hook attachment knead dough (start out with the mixer on low until the flour has been incorporated then increase speed to medium until smooth and the dough comes away from the bowl, about 6-8 minutes until a smooth, slightly sticky dough forms and comes away from the sides of the bowl. You can also do this by hand on a lightly floured surface. Knead dough by hand for 8-10 minutes.
Place dough in a lightly greased bowl, turning once to coat. Cover with a clean tea towel or plastic wrap. Allow to rise until doubled in bulk, about 45 minutes to 1 hour.
Punch dough down gently. Remove the dough from the bowl and place onto a lightly floured counter.
Roll out the dough to about a rectangle, about 8 by 20 inches. Then brush the surface with the beaten egg. Sprinkle on the sugar and cinnamon, leaving a 1-inch border at one short edge uncovered. ¼ cup (50 g) granulated sugar 2 teaspoons cinnamon 1 egg white
Starting at the short edge that is covered in filling, roll up tightly into a log. Tuck the ends under and place into an oiled 8 ½”x 4 ½” inch loaf pan, seam side down. Allow to rise for 45 minutes (to 1 hour depending on kitchen temperature) dough should bounce back when touched, and be slightly higher than the pan (about 1 inch higher). Near end of the rising time, preheat the oven to 350°F.
Bake at 350°F (175°C) for 30-40 minutes until golden brown on top and internal temperature reads 190°F. Remove from the oven and cool in the pan for 10 minutes, then remove fraom the pan and cool completely on a wire cooling rack.

Notes

Storage: Store the bread covered at room temperature for up to 3 days. Because it’s a soft sandwich-style bread, keeping it well wrapped helps prevent it from drying out. You can also freeze baked bread. Once completely cooled, slice the loaf and store in a freezer-safe bag or container for up to 3 months. Slicing before freezing makes it easy to grab individual pieces as needed.
Freezing: To freeze the dough, complete the first rise, then shape the loaf and place it into the pan. Freeze until solid, then wrap well. Be sure to label with the recipe name and baking instructions so it’s easy to use later. When ready to bake, let the dough thaw and complete its second rise at room temperature until fully puffed. Then bake as directed. If baking from cold, you may need to add a few extra minutes to the bake time, and you can lower the oven temperature slightly by about 25°F if the top is browning too quickly.

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