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Softest Homemade Cinnamon Raisin Bread

A freshly baked loaf of raisin bread, partially sliced, showing the rich, swirled filling inside.
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Make a soft, fluffy loaf of homemade cinnamon raisin bread with a distinct cinnamon swirl. This easy yeast recipe is perfect for breakfast or a warm snack.

Ingredients

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

Instructions

  1. Combine the warm milk and yeast in a large bowl. Let stand for 5 minutes until foamy.
  2. Stir in the granulated sugar, egg, and melted butter into the yeast mixture.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. While the dough rises, soak the raisins in hot water for 10 minutes to plump them. Drain well and pat dry.
  7. Punch down the risen dough. On a lightly floured surface, roll the dough into a rectangle about 10 by 16 inches.
  8. In a small bowl, mix the brown sugar and cinnamon. Sprinkle this mixture evenly over the dough. Scatter the drained raisins over the cinnamon sugar.
  9. Tightly roll the dough up lengthwise, starting from the long edge. Pinch the seam closed.
  10. Place the rolled dough, seam-side down, into a greased 9×5 inch loaf pan.
  11. Cover the pan loosely and let the dough rise again for 30 to 45 minutes, or until it crests about 1 inch over the rim of the pan.
  12. Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
  13. Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
  14. Remove the loaf from the pan immediately and let it cool completely on a wire rack before slicing.

Notes

  • To plump the raisins quickly, soak them in hot water or strong black tea for 10 minutes, then drain and dry them thoroughly before adding to the dough.
  • For a sweeter crust, brush the top of the loaf with melted butter immediately after removing it from the oven.
  • If you prefer a tighter swirl, roll the dough thinner before sprinkling with the cinnamon sugar mixture.

Nutrition

Find it online: https://cutcooktaste.com/softest-homemade-cinnamon-raisin-bread/