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Soft Homemade Cinnamon Raisin Bread

A thick slice of homemade raisin bread showing a beautiful cinnamon swirl and plump raisins throughout the soft crumb.
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Bake a soft, flavorful loaf of homemade cinnamon raisin bread with a perfect swirl. This easy yeast bread recipe is ideal for breakfast or toasting.

Ingredients

Scale
  • 1 cup warm milk (105-115°F)
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 large egg, lightly beaten
  • 1/4 cup unsalted butter, melted
  • 1 cup raisins
  • 1/2 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 2 tablespoons unsalted butter, softened (for swirl)

Instructions

  1. In a large bowl, combine the warm milk and granulated sugar. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.
  2. Add the flour, salt, melted butter, and egg to the yeast mixture. Mix with a wooden spoon or stand mixer until a shaggy dough forms. Knead on a lightly floured surface for 8 to 10 minutes until the dough is smooth and elastic.
  3. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. While the dough rises, prepare the filling: In a small bowl, mix the brown sugar, cinnamon, and raisins together.
  5. Gently punch down the risen dough. Turn it out onto a lightly floured surface. Roll the dough into a rectangle about 12 by 18 inches.
  6. Spread the 2 tablespoons of softened butter evenly over the dough surface. Sprinkle the cinnamon-sugar-raisin mixture over the buttered surface.
  7. Starting from the long edge, tightly roll the dough into a log. Pinch the seam closed.
  8. Place the log seam-side down into a greased 9×5 inch loaf pan. Cover the pan loosely and let the dough rise again for 30 to 45 minutes, or until it has nearly doubled.
  9. 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).
  10. Remove the loaf from the pan immediately after baking and cool on a wire rack before slicing.

Notes

  • For a softer crust, brush the top of the loaf with a little melted butter immediately after removing it from the oven.
  • If your raisins are dry, soak them in warm water for 10 minutes, then drain and pat them dry before adding them to the dough.
  • This soft raisin bread is excellent toasted with butter for breakfast.

Nutrition

Find it online: https://www.purecookingjoy.com/raisin-bread-amazing-1-hour-joy/

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