Homemade Cinnamon Raisin Bread
This Homemade Cinnamon Raisin Bread is soft, slightly sweet, and swirled with a rich cinnamon filling. Perfect toasted with a little butter for breakfast, or enjoyed as a comforting snack with tea or coffee.
$5–$7 depending on ingredients
Equipment
- Stand Mixer with Dough Hook: – For kneading the dough easily.
- Mixing Bowls – To prepare and combine ingredients.
- Measuring Cups & Spoons – For accurate measurements.
- Rolling Pin – To shape the dough.
- 9×5 Loaf Pan – To bake the bread.
- Plastic Wrap or Clean Towel – To cover dough while it rises.
- Instant-Read Thermometer: – To check doneness.
Ingredients
Dough
- 1 cup milk almond milk or soy milk at 110°F
- 2 tbsps brown sugar *see Notes
- 2¼ tsps instant rise yeast
- 6 tbsps neutral oil *see Notes, or melted unsalted butter
- 2 eggs
- 3½ cups all-purpose flour 17½ ounces by weight, plus more for dusting
- 1 tsp salt
- ½ cup raisins
Filling
- ⅓ cup brown sugar
- 2 tbsps ground cinnamon
- 3 tbsps melted butter or oil
Instructions
- Combine milk, brown sugar, and yeast in a bowl or measuring cup. Let sit for 10 minutes, until foamy. This indicates that the yeast is alive and well.1 cup milk almond milk or soy milk, 2¼ tsps instant rise yeast, 2 tbsps brown sugar
- Pour the yeast liquid into the bowl of a stand mixer, and add oil and eggs. Whisk to combine the wet ingredients, then add flour and salt. Use the dough hook or a spatula to roughly combine the wet and dry ingredients into a shaggy dough.6 tbsps neutral oil, 2 eggs, 3½ cups all-purpose flour, 1 tsp salt
- Add the raisins, then fit the bowl and dough hook to the stand mixer. Knead on medium low speed for 10 minutes.½ cup raisins
- Remove the dough hook, cover the bowl with plastic wrap, and let the dough rise for 1 hour, until doubled in size.
- Flour your countertop as lightly as possible, then spread and stretch the dough into a rectangle that is the length of your loaf pan, about 9 inches by 18 inches. I prefer to use a 9×5 loaf pan.
- Make the cinnamon filling by stirring together brown sugar, cinnamon, and butter. Spread this mixture all over the top of the dough rectangle, then roll the dough up as tightly as you can, rolling the long way. Place the roll seam-side down into a greased loaf pan, then cover with plastic wrap to let rise for 30 minutes.⅓ cup brown sugar, 2 tbsps ground cinnamon, 3 tbsps melted butter
- Preheat oven to 375°F then bake the bread for 40 to 50 minutes until the inside reads 190°F to 200°F with a thermometer. Let the bread cool completely on a wire rack before slicing. Enjoy!
Notes
- The 2 tablespoons brown sugar won’t make the bread very sweet. If you want a sweeter loaf, double the brown sugar.
- I use grapeseed oil, but you could also use canola oil, vegetable oil, a light olive oil, etc.
- The dough will be sticky, but resist the urge to add more flour, as it will make the bread more dense.
Customizations:
- Make it Sweeter: Double the brown sugar in the dough for a dessert-style loaf.
- Vegan Option: Replace eggs with flax eggs and use plant-based milk and butter.
- Extra Flavor: Add ½ teaspoon ground nutmeg or cardamom to the filling for a warm spice kick.
Storage Tips:
- Store at room temperature in an airtight container for up to 3 days.
- Freeze individual slices or the whole loaf for up to 2 months.
Serving Tips:
- Toast and serve with butter, cream cheese, or peanut butter.
- Use thick slices for French toast or bread pudding.
Nutrition
Calories: 293kcalCarbohydrates: 62gProtein: 7gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gTrans Fat: 0.004gCholesterol: 41mgSodium: 314mgPotassium: 173mgFiber: 3gSugar: 12gVitamin A: 65IUVitamin C: 1mgCalcium: 47mgIron: 3mg
Tried this recipe?Let us know how it was!
