Cinnamon Raisin Bread

Awhile back I tried to make this Nutella Cinnamon bread, turns out Nutella doesn’t bake well in bread. Or maybe I messed it up- who knows! Still tasted good but the nutella swirled throughout the bread baked out crumbly and it made a mess.

I’m trying to make a better bread for you guys so stay tuned. In the mean time you can enjoy Cinnamon Raisin Bread 
 
 
 

Ingredients

1 cup Milk
6 Tablespoons butter
2-1/2 teaspoons Active Dry Yeast
2 whole eggs
1/3 cup Sugar
3-1/2 cups  Flour
1 teaspoon salt

Mix the following in a small bowl
1/2 cup raisins
1/3 cup sugar
2 Tablespoons Cinnamon

For rubbing
2 tablespoons butter, melted

Egg And Milk, Mixed Together, For Brushing
Softened Butter, For Smearing And Greasing

Directions
Melt butter with milk. Heat until very warm, do NOT  boil. Allow this to cool until until you can touch it with your fingers. Drop your yeast in on the top. Stir it gently then let it sit for 10 minutes to proof.
In a  bowl mix in your flour and salt and set aside.
In another large bowl ( get your electric mixer ready) Mix sugar and eggs until combined. Now you are ready to pour in  the milk/butter/yeast mixture. Mix it and set aside once it’s combined.  While mixing, add half the flour and beat on medium speed until combined. Add the other half and beat until combined. You want to beat this for about 10 minutes. Adding in just a little ( 1/4 cup flour)  if sticky. If it’s not sticky don’t add more flour.
Grease and flour a bowl. set the dough in the bowl and cover with cloth for about 2 hours. Once the dough has doubled turn out onto floured surface and roll out into a rectangle. 
Using a pastry brush rub the melted butter along the dough, then sprinkle the sugar raisin mixture on top of it.
Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal. Spray loaf pan. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours .
Preheat oven to 350 degrees Take plastic off,  Brush any left over butter on top of the bread and bake  for 40 minutes. It will be nice golden brown. Remove and let cool on wire rack

Enjoy!

36 thoughts on “Cinnamon Raisin Bread

  1. V@

    Oh gosh I am gluten sensitive so this is a recipe I couldn't make however love it that you are using butter. I do appreciate home made bread (gluten free) for me right out of the oven.

  2. MikiHope

    I love cinnamon raisin bread-toasted-slathered in sweet butter-I generally just buy it in a bakery or a store since I have discovered that I am so not a baker! I do like Nutella but never really thought of using it as a spread or as an add on to bread–you have to let us know how it turns out.

  3. becca

    how delicious we lie cinnamon raisin bread but I have never made it from scratch always store bought. will have to try this recipe soon to see if I can do it

  4. Jennifer Williams

    I can not wait to try this, I was allergic to cinnamon for a long time and only within the last year have I been able to eat it again. I forgot about cinnamon swirl bread – so excited to see this.

  5. AMBER EDWARDS

    This looks absolutely amazing! The only thing I would change is putting chocolate chips instead of raisins cause I'm not a big fan of raisins. But seriously love cinnamon swirl bread. I have to try this recipe out.

  6. Amanda Love

    I'm no good at baking bread but I always buy this at the supermarket when I could be making it myself. I might give this a try and hope it comes out tasting as good as it looks here.

  7. Anonymous

    I just don't understand.. Now I have it all rolled up and it is about to sit for the extra two hours but I have a roll 18" long?? Do we cut this in half to make two breads or smash the whole thing in a regular loaf pan? or do you use a long loaf pan? I would love more info on this. Thank for the recipe.

  8. Elinor L.

    I have the same question/concern. My dough is on its second rise. How do you get an 18″ roll into an 8″ loaf pan? I thought of cutting the dough as if to make cinnamon rolls but didn’t. We’ll see how it turns out. Did anyone else have any of the same issue? Thanks.

  9. Lisa

    This is a lovely recipe, but I found the method a bit hard to follow. What are the dimensions of the rectangle you roll it out into? Also, there was so much dough that I got 2 loaves out of this rather than one that is implied in the recipe. Otherwise, the recipe is great!

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