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Easy Homemade Cinnamon Raisin Bread

Two thick slices of homemade raisin bread showing a rich swirl of cinnamon and plump raisins.
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Make this soft and fluffy Cinnamon Raisin Bread from scratch. This recipe delivers bakery-style flavor perfect for warm toast with butter.

Ingredients

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  • 1 cup warm water (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon salt
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 cup raisins, plumped
  • 1/2 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 2 tablespoons unsalted butter, softened (for swirl)

Instructions

  1. In a large bowl, dissolve the yeast in the warm water. Let stand for 5 minutes until foamy.
  2. Add the granulated sugar, egg, melted butter, and salt to the yeast mixture. Mix well.
  3. Gradually add the flour, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface.
  4. Knead the dough for 8 to 10 minutes until it becomes smooth and elastic.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. While the dough rises, mix the brown sugar and cinnamon together in a small bowl.
  7. Gently punch down the risen dough. Roll the dough out into a large rectangle, about 1/4 inch thick.
  8. Spread the 2 tablespoons of softened butter evenly over the dough surface. Sprinkle the cinnamon-sugar mixture over the butter. Scatter the plumped raisins evenly over the top.
  9. Starting from the long edge, tightly roll the dough into a log. Pinch the seam closed.
  10. Place the log seam-side down into a greased 9×5 inch loaf pan. Cover loosely and let rise again for 30 to 45 minutes, or until the dough has crowned about 1 inch over the rim of the pan.
  11. Preheat your oven to 375°F (190°C).
  12. Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C). If the top browns too quickly, loosely tent it with foil.
  13. Remove the loaf from the pan immediately after baking and cool completely on a wire rack before slicing for the best texture.

Notes

  • To plump raisins quickly, soak them in hot water for 10 minutes, then drain thoroughly before using.
  • For a sweeter finish, brush the top of the warm loaf with melted butter immediately after it comes out of the oven.
  • This bread is excellent toasted the next day and served with cream cheese.

Nutrition

Find it online: https://rosatasty.com/easy-homemade-cinnamon-raisin-bread-recipe/