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Soft Homemade Cinnamon Raisin Bread

A cross-section of freshly baked raisin bread showing a soft, swirled interior filled with raisins and cinnamon sugar.
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Bake a soft, fluffy loaf of homemade cinnamon raisin bread featuring rich cinnamon swirls and plump raisins. This reliable recipe delivers bakery-style flavor for your breakfast or snack.

Ingredients

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

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: Add the remaining 1/4 cup sugar, egg, melted butter, and salt to the yeast mixture. Stir to combine. Gradually add the flour, mixing until a shaggy dough forms.
  3. Knead: Turn the dough out onto a lightly floured surface. Knead for 6 to 8 minutes until the dough is smooth and elastic.
  4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel. Let the dough rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
  5. Prepare the filling: While the dough rises, mix the brown sugar, cinnamon, and 2 tablespoons of softened butter in a small bowl until crumbly.
  6. Shape the loaf: Gently punch down the risen dough. Turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 12×18 inches.
  7. Spread the filling: Spread the cinnamon-sugar mixture evenly over the dough surface, leaving a 1-inch border on one long edge. Sprinkle the plumped raisins evenly over the filling.
  8. Roll and seal: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed and tuck the ends under.
  9. Second Rise: Place the dough, seam-side down, into a greased 9×5 inch loaf pan. Cover loosely and let rise in a warm place for 45 to 60 minutes, or until the dough has crested about 1 inch over the rim of the pan.
  10. Bake: Preheat your oven to 375°F (190°C). Brush the top of the loaf lightly with the beaten egg wash. Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
  11. Cool: Remove the bread from the oven and immediately turn it out onto a wire rack to cool completely before slicing.

Notes

  • To plump raisins quickly, soak them in hot water for 10 minutes, then drain and pat them completely dry before adding to the dough.
  • For a softer crust, brush the top of the hot loaf with 1 tablespoon of melted butter immediately after removing it from the oven.
  • This bread freezes well once completely cooled. Wrap tightly in plastic wrap and then foil.

Nutrition

Find it online: https://alchemychef.com/homemade-raisin-bread-recipe/