Cinnamon Raisin Bread With Rum Soaked Raisins

Front Range Fed

This Cinnamon Raisin Bread is stuffed with rum-soaked raisins and swirls of cinnamon sugar and is my favorite thing to make on a cool Sunday morning. It's delicious when served warm, straight from the oven.

Cinnamon Raisin Bread With Rum Soaked Raisins

Front Range Fed

-Raisins -Rum -Milk -Yeast -Eggs -Brown & White Sugar -Butter -Cinnamon -Flour

Key Ingredients

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Soak the raisins in rum  or warm water for about 40 minutes.

Step 1

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Combine the wet ingredients:  warm milk, yeast and water mixture, eggs, butter, sugar, salt and raisins. 

Step 2

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Combine the dry ingredients: the flour and cinnamon. Then add the wet ingredients to the dry ingredients. Knead it and allow it to rise to double the size. 

Step 3

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Roll the dough out into a rectangle.

Step 4

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Evenly spread the cinnamon sugar mixture over the rolled out dough.

Step 5

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Roll the dough up into one long piece, starting from the long end. Tuck the ends up tightly as you go.

Step 6

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Cut the roll of dough into three equal parts, tucking the ends under. Allow to rise in individual loaf pans for 1 hour.

Step 7

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Bake the loaves for 45 minutes, remove from the oven, and pour melted butter over the top of each. Serve and enjoy!

Step 8

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