This homemade cinnamon raisin bread recipe is dear to my heart, it is my mom’s recipe. When I was a teenager I used to make several small loaves of this cinnamon raisin bread, and then my mom would take them to her work and sell them for me.
I used that money that I earned to buy Christmas presents. This recipe is really easy to make, if I can do it, you can do it. Let’s get baking!
If you love cinnamon then you have got to try these homemade cinnamon rolls.
Step 1: Gather tools and ingredients
In order to make this yummy cinnamon raisin bread, we need several ingredients and a few tools. You will need the following:
- Bread Flour – You can also use all-purpose or plain flour for this but it will turn out a little better if you use bread flour.
- Butter – everything is better with butter
- White granulated sugar – we want this bread to be slightly sweet, but you can adjust the amount of sugar according to your taste.
- Salt – the salt will enhance the flavor and give the dough structure.
- Egg – the egg helps to create a softer texture.
- Milk – for a more rich tasting bread use whole milk but you can use whatever kind of milk that you want.
- Active dry yeast – you may also use rapid rise or instant yeast.
- Raisins – you have got to have raisins in cinnamon raisin bread. 🙂 You could add other dried fruits if you like.
You will need additional ingredients to go on top of the dough before it is rolled up as well as to go on top of the bread to help give it a nice color.
- White granulated sugar
- Cinnamon – again you need cinnamon for this type of bread, it is all in the name! 🙂 For an even more cinnamon taste add additional cinnamon to the dough.
- Egg Whites – these beaten egg whites will be basted on top of the unbaked loaf right before going into the oven.
- Wooden spoon
- 2 – 4×8″ bread pans
- Canola oil
- Damp cloth
- Basting brush
- Rolling pin
Step 2: Start the yeast
First proof/activate your yeast. Take your milk and heat it up in the microwave for 35 to 45 seconds. You want the temperature to be between 105 and 115 degrees F (40 to 44 C).
Then add your yeast. Next, add about a teaspoon of your sugar to the yeast. Now stir the mixture, then let it sit for 5 to 10 minutes until it gets nice and foamy.
Step 3: Melt butter and add sugar and other ingredients
Now melt your butter, I do it in the microwave for 30 to 40 seconds. Then add it to a large mixing bowl. Next, add your sugar to the butter, and give it a good stir.
After that add the egg, again stirring after. Add the yeast mixture, then stir.
Step 4: Flour, Salt and Raisins
Next, we start to add our flour about a fourth of it at a time. Then stir with a wooden spoon. After about half of the flour has been added, we add our salt. Then add some more flour, then our raisins.
Keep adding flour until we have about a half of a cup to a fourth of a cup left. Save that to add while kneading.
Step 5: Knead the cinnamon raisin bread dough
Next, we take the dough to a clean countertop. Pour out the remaining flour and use it for kneading.
To knead the dough, pull the dough towards you and fold it over, then push down with your palm and push out, stretching the dough a little, then give it a half of a turn and repeat the process. Knead the dough for 8 to 10 minutes.
Step 6: Let the cinnamon raisin bread dough rise
Now take another bowl and add a little bit of canola or vegetable oil to it, then coat the sides with it. Add the dough and move it around in the bowl so it gets a light coating of the oil. This will help it to not dry out.
Place a damp cloth on top, again helping it to not dry out. Let the dough rise for 1 hr to 1.5 hrs. or until doubled. You may also use a dough proofer if you like I use mine all the time and love it! If you want to see a video review of it you can find it here.
Step 7: Divide and roll out bread dough
Once the dough has risen, divide it into equal parts, depending on how many bread-pans you have. This recipe makes one really large loaf, or two medium 4×8 size loaves, or about 4 small bread pan loaves. Add a bit of flour to the counter.
Now we roll out the dough on a lighted floured counter. Then we add our cinnamon and sugar mixture. 2 tablespoons of each. Just shake it on the top, then roll up the dough. Once done rolling, curl the ends down.
Step 8: Let cinnamon raisin bread dough rise then baste and bake
Place the dough, seam side down into the bread pan, cover, and let it rise for another 30 minutes. Now take an egg and separate it from the yolk. Take a fork or whisk and beat the egg white until frothy.
Next, baste the tops of your bread loaves with the egg whites. Then bake it at 375 degrees F for 30 to 40 minutes until it is nice and golden brown on top, and it sounds hollow when you thump it with your finger.
Check them after 25 minutes if they are getting too brown on top you can add a bit of aluminum foil over each loaf as a guard.
Step 9: Enjoy!
You are done! These cinnamon raisin bread loaves make great Holiday gifts, or as a year-round treat! Nothing beats the smell of freshly baked bread…mmm well except maybe sizzling bacon.
Do you like homemade sandwich bread? Check out my favorite white bread recipe click here.
Cinnamon Raisin Bread Video Tutorial
Now watch those steps in action by checking out the video tutorial.
Homemade Cinnamon Raisin Bread
- Wooden spoon
- 2 – 4×8″ bread pans
- canola oil
- Damp cloth
- baster brush
- rolling pin
- 4 cups of Bread Flour or all-purpose flour 508 g
- 1/2 cup of butter, melted 113 g
- 1/2 cup of granulated sugar 100 g
- 1/2 tsp of salt 2.8 g
- 1 large egg
- 1 1/2 cup of milk 360 ml
- 2 1/4 active dry yeast 6.4 g
- 1 cup of raisins 150 g
- 2 Tbsp of sugar 25 g
- 2 Tbsp of cinnamon 15 g
- 1 egg white
- First activate your yeast. Heat up milk in the microwave for 35 to 45 seconds. The temperature should be between 105 and 115 degrees F. Then we add your yeast and a tsp. of sugar. Stir the mixture, then let it set for 5 to 10 minutes until it gets nice and foamy.
- Now melt the butter, I do it in the microwave for 30 to 40 seconds. Then add it to a large mixing bowl.
- Next add the sugar to the butter, and give it a good stir. Then add the egg, again stirring after. Next add the yeast mixture, then stir.
- Now add the flour a little at a time stirring it in. After about adding half of the flour, we add the salt. Then add some more flour, then the raisins. Keep adding flour until you have about a half of a cup to a fourth of a cup left. Save that to add while kneading.
- To knead the dough, pull the dough towards you and fold it over, then push down and out with your palm stretching the dough slightly, then give it a half of a turn and repeat the process. Knead the dough for 8 to 10 minutes.
- Add the dough to another bowl which has been coated with oil or kitchen spray. Cover it and let it rise for 1 to 1.5 hours or until doubled.
- Once the dough has risen, divide it into equal parts, depending on how many bread pans you have. This recipe makes one really large loaf, or two medium 4×8 size loafs, or about 4 small bread pan loafs. Add a bit of flour to the counter.
- Now roll out the dough on a lightly floured counter. Then add the cinnamon and sugar mixture. 2 tablespoons of each. Just shake it on the top, then roll up the dough. Once done rolling, curl the ends down and place the loafs into the bread pans. Cover and let rise for another 30 minutes.
- After the dough has risen a second time take an egg and separate it from the yolk. Take a fork or whisk and beat the egg white until frothy. Next baste the tops of your loafs with the egg whites. Then bake it at 375 Degrees F for 30 to 40 minutes until it is nice and golden brown on top, and it sounds hollow when you thump it with your finger. Check them after 25 minutes, if they are getting to brown add aluminum foil over the tops. Let the loafs cool and enjoy! 🙂
Do you like the recipe? Please give it a rating and comment down below, I really appreciate it. 🙂 If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.
Here are a few other recipes you may like:
Amazing Homemade Cinnamon Rolls
Roasted Brussel Sprouts with Garlic and Bacon
Hi Matt ! Well, after making our Amazing Cinnamon Rolls twice, now…and by the way…they are AMAZING !! Thank you very much ! OK so, you recommended trying the Cinnamon Swirl Bread,,,(not a raisin fan)…I was wondering if I could use your recipe for the filling which we use in the Cinnamon Rolls ? Today, I will bake it as usual, but for future reference…I thought I would ask…realizing we do not baste the raw dough with butter …as in the Cinnamon Roll recipe ! (brown sugar/cinnamon & vanilla ext…and perhaps a tsp of flour to hold it all together)
I CERTAINLY APPRECIATE YOUR FEEDBACK !
Hi Kay, thank you! Just follow this same recipe and leave the raisins out. You can use the same filling from the cinnamon rolls if you like. And you can also baste lightly with butter before rolling it and forming the loaf.
Oh my goodness! Not even 5 days later and I had to make this again! Brought a loaf to my Dr because I had an appt today. They all loved it! Thanks again Matt!
So awesome, Debbie!! 🙂 nice of you to bring a loaf to the Dr’s office too. 🙂
THE…BEST…CINNAMON RAISIN BREAD…EVER! Thank you Matt for sharing this. The only thing I tweeked was the raisins. I used half regular raisins and half golden raisins. Sooooo great!!! The best I ever tasted!
Thank you so much, Debbie! 🙂 So glad you tried it and liked it.
Looks delicious and I got a qq, can I replace butter with oil?
Thank you!! Yes you can replace butter with oil. 🙂
First time I made this and I came out so perfect! Thank you for the recipe
So awesome, Lanie! Glad you made it and liked it!! 🙂
Hi Matt, I am going to attempt to make the cinnamon raisin bread, can I use fast acting yeast and add two cups of raisins?
Hello, sure that shouldn’t be a problem at all. 🙂
Wow Matt, These turned out amazing. Such a great recipe. Wish I could post a picture for you. Thank you so much. Trying your no yeast cinnamon rolls later today
Glad you made them and like them!!! 🙂
Good Morning Matt,
Thanks for this recipe. I am very new at bread making and I have a couple of questions. I am using Quick active yeast and I am not sure of the process for rising. Could you explain that to me. Also I have 5×9 pans, what will the outcome be. Smaller loaves or more solid. Sorry but very new and unsure of the process. Any help would be fantastic. I really want this to work for me. Thanks
Hello Nancy! Yes you can split the dough between two 5×9 pans instead. They will turn out fine. 🙂 They will be a tad smaller. 🙂 Just follow the same steps in this recipe with the quick active yeast. It may not need to rise the same amount of time, once the dough has doubled you are good to go. Let me know how it goes!
This looks amazing! One question is about the melted butter. Do you check the temperature so that the butter doesn’t kill the yeast?
Thanks in advance
Yes just melt it until barely melted. If it is too hot, you need to let it cool a bit. Before adding it.
Cinnamon raisin bread is my absolute favorite thing!
That’s great! I love it too!
I am half drooling. Wow this bread looks delicious and one of my fav kinds!
Thanks, Lily! 🙂