Description
Make a soft, sweet cinnamon raisin bread loaf from scratch featuring a distinct cinnamon swirl. This recipe is straightforward for home bakers.
Ingredients
Scale
- 1 cup warm milk (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar plus 1 teaspoon for yeast
- 1/2 cup (1 stick) unsalted butter, softened
- 1 large egg
- 1 teaspoon salt
- 3 1/2 to 4 cups all-purpose flour
- 1 cup raisins, plumped
- 1/2 cup packed light brown sugar for swirl
- 2 tablespoons ground cinnamon for swirl
- 2 tablespoons melted butter for swirl
Instructions
- Activate the yeast: In a large bowl, mix the warm milk, 1 teaspoon of sugar, and the yeast. Let stand for 5 to 10 minutes until foamy.
- Add the remaining granulated sugar, softened butter, egg, and salt to the yeast mixture. Mix until combined.
- Gradually add the flour, mixing until a soft dough forms. Knead the dough on a lightly floured surface for 5 to 7 minutes until smooth and elastic.
- 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.
- While the dough rises, prepare the swirl filling: In a small bowl, mix the brown sugar and cinnamon.
- Punch down the risen dough. Turn it out onto a lightly floured surface. Roll the dough into a rectangle about 18 by 12 inches.
- Brush the surface of the dough evenly with the 2 tablespoons of melted butter. Sprinkle the cinnamon-sugar mixture over the buttered surface.
- 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.
- Cover the pan loosely and let the dough rise again for 30 to 45 minutes, or until the dough has crowned about 1 inch above the rim of the pan.
- Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
- Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
- Remove the bread from the pan immediately and cool on a wire rack before slicing.
Notes
- To plump raisins quickly, soak them in hot water for 10 minutes, then drain and pat dry before adding to the dough.
- For a softer crust, brush the top of the loaf with a little melted butter immediately after removing it from the oven.
- If you prefer a less intense swirl, reduce the cinnamon-sugar filling slightly.
- Prep Time: 25 min
- Cook Time: 35 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 25mg