Cinnamon Raisin Bread

Homemade Cinnamon Raisin Bread features a soft, tender crumb swirled with sweet cinnamon and plump raisins. Delicious toasted with butter for breakfast or a snack!

Course Bread, Breakfast

Cuisine American, Southern

Keyword cinnamon-raisin-bread, cinnamon-swirl-raisin-bread

Prep Time 25

Cook Time 30

Rise time 2

Total Time 2 55

Servings loaves

Calories 5023kcal

Ingredients

1 1/2 cups warm whole milk (110-115°F)
1/2 cup packed light brown sugar
2 (1/4 oz each) packets rapid rise yeast
1/2 cup unsalted butter melted
3 large eggs
2 tsp pure vanilla extract
7- 8 cups bread flour or all purpose flour plus additional for dusting surface
1 tsp salt
1 1/2 cups raisins
Swirl:
4 Tbsp unsalted butter melted
1/2 cup packed light brown sugar
3 Tbsp ground cinnamon

Instructions

In a large measuring cup or bowl mix together milk, brown sugar and yeast. Let stand for 10 minutes until foamy. If it doesn't foam, discard and start over.
Add butter, eggs and vanilla to the bowl of stand mixer fitted with a dough hook. Turn on low and add the bloomed yeast mixture, mixing just until combined.
Sift together flour and salt. With mixer on low speed add flour one cup at a time. Add until if forms a shaggy dough. (You may not need all 8 cups.) Add raisins. Turn mixer to medium and knead for 8-10 minutes or until the dough is smooth and elastic. Remove from dough hook, then cover bowl with a damp towel. Allow to rise for 1 hour or until doubled.
Punch down dough, then turn out onto a very lightly floured non-stick surface. Stretch dough into roughly a 12x18 inch rectangle. Brush from end to end with half melted butter.
In a small bowl toss together brown sugar and cinnamon. Sprinkle evenly over butter.
Beginning with the widest edge, roll tightly ending seam side down. Cut in half forming two loaves. You may tuck ends under, if desired.
Place into two buttered 9x5 inch or 10 inch loaf pans. Brush tops with butter, cover loosely with plastic wrap and let rise in a draft free place for 30 minutes.
To bake: Preheat oven to 350°F. Bake bread for 35-40 minutes until the top is golden. (Internal temperature of 190°F) Check at 25 minutes and lay foil on top to prevent over browning, if needed.
Cool in pan for 15 minutes then remove to a cooling rack to cool completely before slicing.
Store in an airtight container at room temperature for up to 3 days.
To Make Three 8x4-inch Loaves: Shape dough into a 12x24-inch rectangle and cut into three even 8-inch portions.

Notes

Use Warm Milk - Don't be intimidated by yeast. When you begin the proofing process, think lukewarm, not boiling milk so the yeast will thrive. Boiling water or milk will kill the activation process.
Flour - Bread flour has more protein than all purpose flour which lends a more crisp outer crust and delightful "chew" to the bread. Rest assured, all purpose flour will work, in a pinch. You could also adapt using a mix of whole wheat flour and all purpose flour.
Yeast - Rapid Rise yeast or instant yeast, is quick acting. You could use long acting yeast in this recipe, but you'll need to adjust the rise time as it takes longer to work it's magic in the bread dough.
Check the Date - It's also good idea to check the date on the yeast. Expired yeast won't activate and the bread won't rise. If the yeast doesn't bloom, throw it out and start again.
Raisins - If you're not a fan of raisins you could use craisins.
Yield - This Cinnamon Swirl Raisin Bread recipe makes two 9x5-inch loaves. If you bake it in 8x4 inch pans, you'll be able to yield three loaves. See the Cook's note to see what simple change will need to be made.
Cool then Slice - Allow ample time for the bread to cool for the cleanest cuts and also, use a bread knife.
Kneading by Hand - You may choose to knead this bread by hand, if you don't have a stand mixer. Kneading by hand will work but will take much longer to reach the desired texture and elasticity. It's normal for some of the raisins to break down while kneading with a mixer.

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