Go Back
Cinnamon Raisin Bread
Print

Course Breakfast
Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 2 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 1 loaf (16 slices)

Equipment

  • Digital scale (or dry measuring cups, liquid measuring cups, and measuring spoons)
  • Stand mixer with dough hook (or a whisk with a large bowl if mixing by hand)
  • Large bowl
  • Plastic wrap
  • Food processor
  • Rolling pin (optional)
  • Pastry brush
  • 8½” (21.5cm) x 4½” (11.5cm) Loaf pan
  • Large proofing bag (optional)
  • Aluminum foil
  • Wire rack

Ingredients

Ingredients For Cinnamon Raisin Bread Dough

  • 3 cups (430g) all-purpose flour
  • ¼ cup (43g) potato flour
  • ¼ cup (24g) nonfat dry milk
  • tsp (7.5g) salt
  • ½ tsp (1.3g) ground cinnamon
  • 3 Tbsp (40g) granulated sugar
  • tsp (7.5g) instant yeast
  • 4 Tbsp (56g) unsalted butter, room temperature
  • 1 cup (250g) water, room temperature

Ingredients for Cinnamon Raisin Bread Filling

  • cup (70g) granulated sugar
  • 2 tsp (4g) ground cinnamon
  • cup (50g) raisins
  • tsp (6.8g) all-purpose flour

Ingredients for Egg wash

  • 1 large (48g) egg, beaten
  • 1 Tbsp (10g) water

Ingredients for Cinnamon Raisin Bread Topping

  • 2 Tbsp (28g) unsalted butter, softened
  • 2 Tbsp (24g) granulated sugar
  • ½ tsp (1g) ground cinnamon
  • ¼ cup (35g) all-purpose flour

Instructions

Making the Dough

  • In the bowl of the stand mixer (or a large bowl if making by hand), combine all the dough ingredients on low speed until the dough begins to come away from the sides of the bowl. Beat on low speed for 5-7 minutes until the dough is smooth and satiny.

First Proof

  • Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 - 1.5 hours or until the dough doubles in size.

Making the Filling

  • Place all filling ingredients into the bowl of a food processor. Pulse to combine. This will cut the raisins into smaller pieces, which will make it easier to get clean cuts when slicing the bread and will reduce gaps between swirls.

Assembling the bread

  • Tip the dough out onto a lightly oiled counter and use your hands to shape it into a long rectangle, approximately 8 x 16 inches (20 x 40.5cm).
  • Use a pastry brush to brush egg wash over the entire rectangle of dough. Spread the filling in an even layer and gently pat it into the dough.
  • Tightly roll the dough into a log starting with a short side of the rectangle. Pinch the side and end seams closed to keep the filling from bubbling out and burning while baking.

Second Proof

  • Place the log, seam-side down, in a lightly greased loaf pan. Cover with lightly greased plastic wrap or proofing bag and let the bread rise for about an hour at room temperature, or until it’s about 1 inch above the edges of the loaf pan. Test the readiness of the dough by pressing into the dough with a fingertip. If the dent very slowly fills back in, the dough is ready to bake. If it springs back immediately, it needs more time to proof. If the dent doesn’t fill back in, the bread is over proofed.

Making the Topping

  • In a small bowl, combine the butter, sugar, cinnamon, and flour until the mixture is crumbly.
  • Brush the top of the loaf with the remainder of the egg wash and gently press on the topping.

Baking the Cinnamon Raisin Bread

  • Preheat the oven to 350°F/180°C. Bake the bread for about 45 minutes, tenting it lightly with aluminum foil for the final 15 minutes if it’s browning too quickly.
  • Remove the loaf from the oven and allow it to cool in the pan for 5 minutes. Remove the bread from the pan and allow it to cool completely on a wire rack. Some of the topping will likely fall off, but there will be lots left over.

Storing the Cinnamon Raisin Bread

  • Ensure bread is completely cool before storing. Place unused bread in a plastic storage bag or breadbox. You could also wrap the loaf in foil and store at room temperature. Kept in an airtight container, the bread should still be good for 4-5 days.

Notes

This recipe was slightly adapted from the “Cinnamon Swirl Bread” recipe in The King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook.