Cinnamon Raisin Bread
This is a soft, enriched bread with a sweet, gooey swirl of cinnamon sugar and raisins running through it. The key to the swirl is rolling the dough out into a thin rectangle, covering it with the filling, and then rolling it up tightly like a jelly roll before the final proof. A good knead is important to develop the gluten, which gives the loaf its soft but sturdy structure.
Ingredients
For the Dough
- 2 cups bread flour
- 1 1/2 cups all-purpose flour
- 2 tsp kosher salt
- 2 1/4 tsp instant yeast 1 standard packet
- 1/4 cup light brown sugar packed
- 1 cup whole milk lukewarm
- 1 large egg at room temperature
- 6 tbsp unsalted butter at room temperature, cut into cubes
For the Filling
- 1/2 cup dark brown sugar packed
- 1 tbsp ground cinnamon
- 1 cup raisins
- 2 tbsp unsalted butter melted
Instructions
- Mix bread flour, all-purpose flour, salt, yeast, and light brown sugar in stand mixer bowl.
- Whisk milk and egg, add to dry ingredients and mix on low until shaggy.
- Add butter cubes gradually on medium speed, incorporating fully between additions.
- Knead on medium-high for 8-10 minutes until smooth and elastic.
- Transfer to greased bowl, cover and rise 1-1.5 hours until doubled.
- Mix dark brown sugar and cinnamon for filling.
- Roll dough into 12x18 inch rectangle on floured surface.
- Brush with melted butter, sprinkle with cinnamon-sugar mixture and raisins, leaving one long edge clean.
- Roll into tight log from long edge, seal seam.
- Place seam-side down in greased 9x5 loaf pan.
- Rise 1 hour until dough extends 1 inch above pan rim.
- Bake at 350°F for 35-45 minutes until golden brown and hollow-sounding.
- Cool in pan 10-15 minutes, then remove to wire rack until completely cooled.
Notes
Ensure all ingredients are at room temperature before starting. Bread must cool completely before slicing to prevent squishing.
Like this recipe? Rate & comment below!