Cinnamon Raisin Bread Recipe
This cinnamon raisin bread recipe, stuffed with rum-soaked raisins and swirls of cinnamon sugar is the best thing to make on a cool Sunday morning. It makes a great piece of toast or is delicious when served warm, straight from the oven.
Ingredients
- 1 ½ cup raisins
- 1 cup rum (or water)
- 1 ½ cup milk
- 1 ¼ cup warm water
- 2 packages active dry yeast
- 3 large eggs
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 teaspoon salt
- ½ cup unsalted butter at room temperature
- 7-8 cups all-purpose flour (plus more for rolling out your dough
- 1 tsp cinnamon
- 1 ⅔ tablespoon milk
- ¾ cup white sugar
- 3 tablespoon ground cinnamon
- 1 ¾ tablespoon butter, melted
Instructions
- 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 ⅔ tablespoons of milk over the dough.
- Mix together the ¾ 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 three 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 and allow to cool slightly before slicing.
Nutrition
Calories: 2311kcalCarbohydrates: 383gProtein: 45gFat: 50gSaturated Fat: 28gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 278mgSodium: 1018mgPotassium: 1517mgFiber: 20gSugar: 94gVitamin A: 1631IUVitamin C: 19mgCalcium: 389mgIron: 18mg
Tried this recipe?Let me know how it was!