Homemade Cinnamon Raisin Bread is filled and rolled up with cinnamon, sugar, and raisins and topped with melted butter and more cinnamon and sugar. Try my Cinnamon and Raisin Bread for a more bagel-like bread, or my Cinnamon Raisin Bagels.
Homemade Cinnamon Raisin Bread
Cinnamon Raisin Bread is so popular, it even has its own date to celebrate each year. But, don’t wait until September 16th to make this homemade cinnamon raisin bread. It is a soft loaf of bread that has just the right sweetness with cinnamon and sugar and plenty of raisins in every bite!
Homemade Cinnamon Raisin Bread Ingredients
Active Dry Yeast: The warm water will activate the dry yeast. Make sure your yeast has not expired before use; this will affect the rise of the bread.
Warm Water: To activate the yeast, the temperature of the water should be between 105-115°F. If the water is too warm (over 120°F), it will kill the yeast.
Egg: Make sure the egg is at room temperature for best results.
Raisins:Â The nice thing about making your own homemade cinnamon raisin bread (besides the wonderful smell that will fill your house while it’s baking) is that you can add as many raisins as you prefer! I used a cup in this recipe.
How to Serve
Once the bread is done baking, remove it from the oven and brush the remaining melted butter over the top. Let it cool in the pan for a while before transferring it to a wire rack or cutting board to slice. This bread is delicious with just some butter, or toasted!
How to Store Bread
Most bread will only last a day or two at room temperature. However, to get the most out of a loaf of bread, freeze it. After the bread has completely cooled, wrap it tightly in aluminum foil. Then, store the wrapped bread in a freezer-safe, zipped bag. Labe and date the bag; it will last for a few months this way.
More Bread Recipes
Homemade Cinnamon Raisin Bread
Ingredients
Bread
- 3 cups (375 g) all-purpose flour, divided
- ¼ cup (50 g) granulated sugar
- 1½ teaspoons kosher salt
- 2¼ teaspoons (1 packet) active dry yeast
- 1 cup warm water, about 110°F (but no more than 120°F)
- â…› cup vegetable oil
- 1 large egg, room temperature
Filling
- 3 tablespoons unsalted butter, melted and divided
- ½ cup (100 g) granulated sugar
- 1 tablespoon ground cinnamon
- 1 cup raisins
Instructions
- In a large bowl, mix 1½ cups of the flour, granulated sugar, salt, and yeast.
- Add warm water, oil, and egg, and mix until smooth.
- Add remaining flour, ½ cup at a time, until the dough comes together.
- Place dough on a lightly floured surface and knead for 8 to 10 minutes, or until smooth and springy.
- Place dough into a large greased bowl and cover with a towel. Let it rise in a warm place until doubled in size (about 1 hour).
- Prepare a 9×5-inch loaf pan with nonstick cooking spray. Set aside.
- When ready, punch down dough. On a lightly floured surface, roll the dough into an 18×10-inch rectangle.
- Brush 1 tablespoon of melted butter over the top of the dough and spread it out to coat the entire surface.
- In a small bowl, combine sugar and cinnamon. Sprinkle over the top of the butter, reserving a little for the topping. Sprinkle the raisins evenly over the cinnamon-sugar.
- Starting on the short side, roll up the rectangle. Pinch the edge of the dough to seal it. Fold the open ends under to seal.
- Place loaf, seam side down into the prepared loaf pan.
- Brush another tablespoon of melted butter over the bread. Sprinkle with the reserved cinnamon-sugar mixture.
- Cover. Let rise in a warm place about 1 hour, or until the dough has doubled in size.
- Preheat oven to 375°F.
- When ready, bake 30 to 35 minutes, or until golden brown and sounds hollow when tapped.
- Remove from the oven and brush with remaining melted butter. Let bread cool a bit before serving.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
This recipe was adapted from Betty Crocker’s Cinnamon Swirl Raisin Bread.
Made cinnamon raisin bread and it was great!!!!
hi! am wondering why you did not use bread flour (high protein flour)?
All-purpose flour gives a fluffier texture. You can use bread flour for a chewier texture.
Is there any video of that recipe. I am
Confused with adding raisins in there .
Hi, Shehla! I work with iambaker and am happy to help with questions. Sprinkle the raisins on top of the cinnamon and sugar mixture, right before you roll up the bread and place it in the loaf pan. I hope this helps, and have a great day!
Delicious loaf, looked just like the recipe, it did take longer to raise than it said, but perhaps it was not warm enough in my house.
Will make this again, and soon.
Is 375 the correct temp? I baked at 375 for 30 minutes and the top and bottom of my bread was very burnt.
Oh no! So sorry! Yes, it is the correct temp. However, every oven is different and bakes bread differently. Was the middle done? You may have a very efficient oven that runs a few degrees high.
I followed the recipe for cinnamon raisin bread twice. The dough was so wet, I had to use slap and fold to get any structure at all. After a long time I was to tired to continue. I used it as it was. I came out like a very soft brioche. Something is wrong. I used Bobs Red Mill. I will try again with a bit more flour. Any ideas about the problem?
Hi, Mike! I work with iambaker and am happy to help with questions. One suggestion I have is to make sure the water is warm enough (110°F-115°F). Water that is too cold can cause the dough to be sticky. I hope this helps, and have a great day!
1st try to bake any bread. Turned out great. I di however put all of the last melted butter and sugar on the loaf before baking. Created a great sugar top. The only problem I had was with dough sticking to the board, my hands, everything.
I really like this recipe, but wonder if it would work better if the dough was divided to make two loaves?! Before rolling I lightly floured the work surface, as the dough was slightly sticky. When I was rolling it to the 10×18 square, I had a feeling that it would be too large for a 9×5 square pan. I spread the butter, cinnamon sugar, and raisins all over the dough, and rolled it up. It was awkward to place into the bread pan. I am doing the rise right now, and hopefully it will turn out properly.
Are you actually putting the yeast directly into the flour and then adding the water or are you to activate the yeast in the water and then add it to the flour
Can I make in mini breads in pans with this recipe? If so how long in oven.?
This was delicious! I substituted Craisins for the raisins because that’s what I had on hand. When kneading it was a bit sticky but I just kept adding Tbsps flour as needed. No problem there. It wasn’t really rising on my counter so I placed it in my oven on the warm setting and it rose beautifully. I will make this again. I sliced the bread into 13 slices and wrapped in foil and then froze so I won’t be tempted to eat the whole loaf. It’s that good!