Cinnamon Raisin Bread
In short: A soft yeast loaf with a ribbon of cinnamon sugar and plump raisins, wonderful toasted with butter or turned into French toast. It takes about 1 h 22 min in total and makes 12 servings.
- Prep
- 40 min
- Cook
- 42 min
- Resting
- 2 h 15 min
- Total
- 1 h 22 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 215 kcal
Cinnamon raisin bread is breakfast bread: a soft, lightly enriched dough with plump raisins kneaded in and a spiral of cinnamon sugar rolled through the middle. Soak the raisins briefly so they stay juicy and do not pull moisture from the dough. The loaf toasts well, and the sugar caramelizes at the edges of each slice. It also makes excellent French toast the next day.
Instructions
- Mix the flour, yeast, sugar and salt in a large bowl or stand mixer. Add the warm milk, egg and butter and mix to a dough.
- Knead for 8 to 10 minutes until smooth and elastic, then knead in the drained raisins for 1 minute, just until they are spread through the dough.
- Shape the dough into a ball, place it in a greased bowl, cover and let rise for 1 to 1 1/2 hours, until doubled.
- Mix the sugar and cinnamon for the filling. Roll the dough on a lightly floured counter into a rectangle about 23 x 40 cm (9 x 16 inches), with a short side facing you.
- Brush with the melted butter and sprinkle over the cinnamon sugar, leaving a 1 cm (1/2 inch) border along the far edge. Roll up tightly from the short side, pinch the seam closed and tuck the ends under.
- Set the roll seam-side down in a greased 23 x 13 cm (9 x 5 inch) loaf pan. Cover and let rise for 45 to 60 minutes, until it crowns 2.5 cm (1 inch) above the rim.
- Heat the oven to 175°C (350°F). Bake for 40 to 45 minutes, until deep golden, covering loosely with foil after 25 minutes if it browns quickly. The center should read 93°C (200°F).
- Turn the loaf out, brush the top with butter and cool on a rack for at least 1 hour before slicing.
Tips
- Roll the dough up tightly and keep the filling away from the far edge. A loose roll or too much sugar leaves a gap under the swirl.
- Swap the raisins for dried cranberries or chopped walnuts, or leave them out for a plain cinnamon swirl loaf.
Questions and answers
Why does my cinnamon swirl bread have a gap in the middle?
Melting sugar pulls the layers apart when the roll is loose or the filling is too wet. Roll tightly, brush on only a thin layer of butter and pinch the seam well.
Can I make cinnamon raisin bread without eggs?
Yes. Replace the egg with 3 tablespoons of extra milk. The crumb will be slightly less rich but still soft.
How long does cinnamon raisin bread keep?
Store it in a bag at room temperature for 3 days. Slice and freeze it for up to 3 months, and toast the slices straight from the freezer.
How long does it take to make Cinnamon Raisin Bread?
About 1 h 22 min in total: 40 min of preparation and 42 min of cooking.
How many calories are in Cinnamon Raisin Bread?
About 215 kcal per serving, with 5 g of protein, 37 g of carbohydrates and 5 g of fat. These values are estimates.
Nutrition per serving
| Calories | 215 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 37 g |
| Fat | 5 g |
| Fiber | 1 g |
| Sugar | 13 g |
| Sodium | 210 mg |
Estimated values, calculated from the ingredients.
