Description

Cinnamon Raisin Bread is a soft, fluffy loaf swirled with sweet cinnamon sugar and dotted with juicy raisins. With a golden crust and warm aroma, it’s perfect for breakfast, snacks, or turning into indulgent French toast.

Ingredients

1 packet (2 1/4 tsp) active dry yeast
1/4 cup warm water (110°F/45°C)
1 cup warm milk
1/4 cup granulated sugar
1 tsp salt
1/4 cup unsalted butter, softened
2 large eggs
3 1/2–4 cups all-purpose flour
2 tbsp unsalted butter, melted (for filling)
1/2 cup brown sugar
1 tbsp ground cinnamon
3/4 cup raisins

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Instructions

In a small bowl, combine warm water, yeast, and a pinch of sugar. Let sit for 5–10 minutes until foamy.
In a large mixing bowl, combine warm milk, sugar, salt, butter, eggs, and the yeast mixture.
Gradually stir in flour until a dough forms.
Knead dough on a floured surface for 8–10 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours or until doubled in size.
Punch down dough and roll into a rectangle.
Brush with melted butter and sprinkle evenly with brown sugar and cinnamon. Scatter raisins over the top.
Roll dough tightly from the short end, pinching the seam to seal.
Place in a greased loaf pan, cover, and let rise for 30–45 minutes.
Preheat oven to 350°F (175°C).
Bake for 35–40 minutes until golden brown and sounds hollow when tapped.
Cool before slicing to reveal the cinnamon swirl.

Notes

Soak raisins in warm water for 10 minutes before use for extra plumpness.Toss raisins in flour to prevent sinking.For a shiny crust, brush the top with an egg wash before baking.Replace half the flour with whole wheat for a heartier loaf.

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 12g
Sodium: 180mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 5g
Cholesterol: 35mg