Homemade Cinnamon Raisin Bread
An easy and delicious homemade cinnamon raisin bread that requires no bread machine. It makes a yummy loaf that stays soft for 3-4 days after making it.
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Servings: 2 loaves
Calories: 191kcal
Ingredients
- 2 cups milk
- 10 tablespoons unsalted butter divided
- 1/4 cup honey
- 1 tablespoon yeast
- 5 eggs divided
- 7-8 cups flour
- 1 teaspoon salt
- 1 cup raisins
- 1/2 cup brown sugar
- 3 tablespoons cinnamon
Instructions
- Plump raisins. Place raisins into a small saucepan and cover with water. Simmer over low heat for 10 to 15 minutes. Drain, then pat dry.
- While the raisins are plumping, start dough. In another small saucepan, add milk and 8 tablespoons of butter (save the remaining 2 tablespoons for the filling later). Heat over medium low heat just until the butter is mostly melted.2 cups milk, 10 tablespoons unsalted butter
- Add honey and stir until the butter is fully melted and honey is incorporated. Add the mixture to the bowl of a stand mixer. Sprinkle the yeast atop it.1/4 cup honey, 1 tablespoon yeast
- Add two cups flour and stir until mostly combined. Add 4 eggs. saving the last egg. Mix until egg is completely incorporated, then slowly add the remaining flour.7-8 cups flour, 5 eggs
- Once the flour is added, knead the dough either by hand (15-20 minutes) or using dough hook (7-10 minutes), until smooth and elastic.
- Add plumped and dried raisins, and knead again just until incorporated. Cover the dough with a damp kitchen towel in the bowl and let rise for one to two hours, until doubled.1 cup raisins
- Once it's completed its first rise, flour work surface cut dough into two essentially even pieces. Roll dough to the width of your bread pan as thinly as you can, making a long strip. Add flour as necessary to keep dough from sticking to your work surface.
- Melt remaining 2 tablespoons of butter. In a small bowl, mix together cinnamon and the brown sugar. Once the butter is melted, use a pastry brush to spread it across your dough strip, leaving an inch or so untouched at the top.3 tablespoons cinnamon, 1/2 cup brown sugar
- Sprinkle the cinnamon sugar mixture atop the butter, then roll it up, starting at the end that has cinnamon all the way to the edge. Place into a greased loaf pan. Repeat with your remaining dough.
- Cover the shaped loaves with damp kitchen towel and let rise another hour. At the end of an hour, preheat your oven to 375 degrees, making sure you have an empty pan on the bottom for water to form a nice crust.
- Once the oven is preheated, mix your last egg with a tablespoon of water to make an egg wash. Brush tops of loaves with the egg wash. Once the loaves have been prepped, add them to the oven. Add one cup of water to your hot pan on the bottom of your oven, and let loaves bake for 40-50 minutes. When they are golden brown and sound hollow when thumped, they are done.
- Remove from the loaf pans and let cool completely on a rack before cutting.
Video
Notes
- This recipe makes two large loaves of cinnamon raisin bread. If you prefer smaller loaves, you can make six loaves in small bread pans. Follow the same instructions, but cut the dough into six pieces before forming and bake for 30-35 minutes.
- This bread will keep nicely on your counter for three to four days, wrapped in foil, without going stale. If you plan to save it for later, you can also wrap it well and freeze it for up to a month.
- For more tips and tricks, be sure to read the full article above.
Nutrition
Serving: 1slice | Calories: 191kcal | Carbohydrates: 26g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 34mg | Sodium: 104mg | Fiber: 1g | Sugar: 9g
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.