Homemade Cinnamon Raisin Bread Recipe
Is there anything better in the morning than the smell of homemade cinnamon raisin bread wafting through your kitchen? Seriously, it is the best feeling, especially on a cold day, with the snow and wind whipping around outside while you remain cuddled by the fire, sipping your coffee and enjoying a slice of this amazing bread.
Who’s ready for spring? Today finally feels a little bit like it here in Colorado – the birds are chirping, it’s sunny out, and the weather feels like it’s starting to warm up just a bit. But I know it’s a farce – heavy snow and plunging temps are predicted for the next few days, leaving this glimpse into warmer weather in our wake.
But, one saving grace is that it still makes it ok to enjoy the comfort foods of winter – the slowly braised meats, the hearty stews, and of course, the indulgent breads that have been gracing our tables lately.
This is a basic yeast bread and simply incorporates a bit of cinnamon, sugar and rum soaked raisins to add a bit of something special to your morning. Soaking the raisins (even just in water) makes them extra juicy when baked and the rum adds a delicious decadent flavor.
I love how this bread tastes, but I can’t lie – the Type A personality inside me also loves how it looks. Those perfect swirls that appear upon slicing are so pleasing to me and look so lovely when served.
You may think that a rolled-bread would be complicated, but this cinnamon bread is pretty easy and not counting the downtime in between, doesn’t take all that long to make. It’s a perfect bread for a holiday brunch, a special breakfast, or when you just want your house to smell amazing!
(Note - this recipe makes 3 loaves, which, unless you’re serving a crowd, you may find hard to eat quickly. But no fear! The loaves freeze well and are the perfect treat to pull out when you find yourself with unexpected house guests, or for a simple brunch or coffee date. Just wrap the loaf in plastic wrap and place inside an airtight ziplock bag and it should be good for about 3 months.)
I’d love to hear if you tried this recipe! Tag me on Instagram or let me know your thoughts in the comments!
Homemade Cinnamon Raisin Bread Recipe (inspired from this recipe at Genius Kitchen)
(Makes 3 loaves)
1 1/2 Cup raisins
1 Cup rum (or water)
1 1/2 Cup Milk
1 1/4 Cup warm water
2 Packages active dry yeast
1/4 Cup white sugar
1/4 Cup brown sugar
1 Teaspoon salt
1/2 Cup unsalted butter at room temperature
7-8 Cups all purpose flour (plus more for rolling out your dough)
1 Teaspoon Cinnamon
1 2/3 Tablespoons milk
3/4 Cup white sugar
3 Tablespoons ground cinnamon
1 3/4 Tablespoons butter, melted
Place your raisins in a small bowl and pour the water or rum over them. Allow them to soak for about 30-45 minutes before making your bread. They should be nice and plump and tender once you begin. (This step is not necessary if you’re short on time, but well worth it in the end!)
In a small pan, warm the milk over the stove until just bubbling. Remove from heat immediately (don’t let it burn!).
With a thermometer, test the milk until it measures about 120-125 degrees
Dissolve your yeast in the warm water and let it set until it’s nice and frothy (this takes about 5-10 minutes). Add your eggs, sugar, butter, salt and soaked raisins. Slowly add the milk and stir to combine.
In a separate bowl, mix the flour and 1 teaspoon of cinnamon together. Slowly add the flour mixture to the wet ingredients to combine.
Knead your dough on a floured surface for several minutes until smooth. Then place the dough ball in a large, greased bowl, cover it with a warm, damp cloth and allow it to rise until it has doubled in size (This should take 1-2 hours).
On a lightly floured surface, roll out your dough into a large rectangle.
Rub the 1 2/3 tablespoons of milk over the dough.
Mix together the 3/4 cup sugar and 3 tablespoons ground cinnamon sprinkle the mixture over your rectangle, making sure to spread it evenly across the surface of the dough.
Starting from the longer side, roll the dough rectangle up tightly.
Cut the loaf into thirds and tuck the ends under each loaf.
Butter three 9x5 bread pans and place the loaves inside.
Allow the two loaves to rise in the pan. This should take about an hour.
Preheat the oven to 350 degrees and bake for 45 minutes. Loaves will be a golden brown on the top, and sound slightly hollow when tapped on the top.
Allow the loaves to cool, then spread the melted butter over the tops of each loaf.
Remove from the pans allow to cool slightly before slicing.