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Soft Homemade Cinnamon Raisin Bread

A thick, golden-brown slice of homemade raisin bread showing soft interior studded with dark raisins.
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Bake a soft, fluffy loaf of homemade Cinnamon Raisin Bread with a warm cinnamon sugar swirl. This recipe delivers bakery-style flavor with simple steps perfect for your cozy mornings.

Ingredients

Scale
  • 1 cup warm milk (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar plus 1 teaspoon for yeast
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 cup raisins, plumped
  • 1/2 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 cup unsalted butter, softened (for swirl)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: Add the remaining 1/4 cup sugar, melted butter, and egg to the yeast mixture. Stir well. Gradually add the flour and salt. Mix until a shaggy dough forms.
  3. Knead: Turn the dough out onto a lightly floured surface. Knead for 6 to 8 minutes until the dough is smooth and elastic.
  4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Prepare the filling: While the dough rises, mix the brown sugar and cinnamon together in a small bowl.
  6. Shape the loaf: Gently punch down the risen dough. Roll it out on a lightly floured surface into a rectangle about 10 by 16 inches.
  7. Spread the filling: Spread the softened butter evenly over the dough surface. Sprinkle the cinnamon sugar mixture over the butter. Scatter the plumped raisins evenly over the sugar.
  8. Roll and place: Starting from the long edge, tightly roll the dough into a log. Pinch the seam closed. Place the log, seam-side down, into a greased 9×5 inch loaf pan.
  9. Second Rise: Cover the loaf pan loosely and let it rise again for 30 to 45 minutes, or until the dough has crowned about 1 inch above the rim of the pan.
  10. Bake: Preheat your oven to 375°F (190°C). Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
  11. Cool: Remove the bread from the pan immediately and cool on a wire rack before slicing.

Notes

  • To plump raisins, soak them in hot water or a splash of rum for 10 minutes, then drain and pat them dry before adding to the dough.
  • For a beautiful, shiny crust, brush the top of the loaf with a little melted butter immediately after it comes out of the oven.
  • This bread is excellent toasted and served with cream cheese or butter for breakfast.

Nutrition

Find it online: https://www.unfoldrecipes.com/soft-homemade-cinnamon-raisin-bread/