This appealing, soft cinnamon raisin bread is fluffy and very flavorful. Don't be intimidated by how it looks; though the instruction is lengthy, it is pretty easy to make. It is super simple to achieve that swirl look on the bread. If you want more in-depth braided bread, check out my fluffy braided challah bread; you won't be disappointed.
Everybody might have their definition of 'best' soft cinnamon raisin bread. It is all about the right sweetness and the fluffiest (plus flavorful) texture. Not to mention the beautiful swirl the bread has.
The fluffiest texture only comes from an excellent structured bread. This is somewhat hard to achieve from this American classic cinnamon bread recipe due to its super-rich dough.
However, nothing is impossible. After many failed attempts, I finally figured out how to keep this enriched cinnamon raisin bread dough's structure throughout the lengthy baking process.
With all that in mind, here comes the best and easy cinnamon raisin bread recipe.
Cooking schedule
- 9:00am - Gather ingredients
- 9:15am - Mix wet ingredients into dry ingredients
- 9:20am - Let the dough rest in mixing bowl
- 9:30am - Incorporate butter to the dough
- 9:35am - Add raisins to the dough
- 9:36am - Shape dough
- 9:40am - First rest
- 10:40am - Roll out the dough and add cinnamon filling
- 10:45am - Braiding
- 10:50am - Second rest
- 11:50am - Brush with egg wash
- 11:51am - Bake at 350F for 25 minutes
- 12:26pm - Bake at 325F for 15 minutes (partially cover)
- 12:41pm - Let soft cinnamon raisin bread rest for 4-5 minutes
- 12:45pm - Unmold & serve after the bread cool down completely
Ingredients
- Bread flour - After many trials, only King's Arthur bread flour keeps the best structure (and flavor) for this soft cinnamon raisin bread.
- The high protein and gluten content of this bread flour are what you need for that soft and fluffy structure I've been bragging about.
- Butter - Always opt for unsalted butter since you can control the amount of salt in the recipe. Butter is where the richness of this dough comes from.
- Dry milk powder - Think of it as an MSG for baking. I used milk powder instead of whole milk in this recipe to limit the wetness of the dough. Dry milk powder helps to bring out the terrific flavor of the bread.
- Yeast - I used Saf instant yeast, the red version. You can read more about choosing the suitable yeast and storing instructions here.
- Sugar, egg, and salt are usually found in any bread (or cake) recipe. Flavor, sweetness, and balancing taste are what these ingredients brought to the table.
- Subsequently, salt helps slow down the activity of yeast in the dough.
- However, you want to add only a little salt to the recipe. Because it can retard yeast fermentation, and you'll end up with flatbread instead.
- Raisin - I use Sun-maid in this recipe.
How to make soft cinnamon raisin bread
Gather all ingredients before starting mixing process
Add wet ingredients (except for butter and eggs) to dry ingredients and mix until everything is incorporated. Then, cover the dough with plastic wrap and let it rest in the mixing bowl for 10 minutes. Resting helps enforce the dough structure before adding fat (butter & eggs).
On medium-low speed, gradually add soft butter to the dough. Make sure the dough does not stick to the sides of the bowl anymore before adding raisins (approximately 5 minutes).
Transfer the dough to a lightly greased large mixing bowl. Do a few folds by lifting and folding theedge of the dough toward the middle. Then cover the mixing bowl with plastic wrap and let the dough rest, seam side down until it is double in size—approximately 1 hour.
While the dough is resting, mix ingredients for cinnamon fillings in a small mixing bowl. Press and roll the dough into a rectangle when the dough is ready. Lightly brush the surface of the dough with water to help with the adhesive process.
Use a fine mesh sieve to dust the filling mixture from top to bottom of the dough surface. Use all of the filling if you want a nice cinnamon swirl effect. If you're going to cut down the sugar, only apply 1-2 layers.
Carefully roll the dough into a log. Make sure the seam is down before proceeding to the next step.
Use a bench scraper to cut the log in half lengthwise.
Arrange two strips of dough side by side and pinch one end together. Take the left strip of dough and lay it over the right one. Repeat the step until two strips of dough are wholly twisted. Carefully pinch the end of the dough together.
Transfer the braided dough to a lightly greased, one-quartered hotel pan. Cover loosely with plastic wrap and let the dough rest until double in size, approximately 1 hour. Ideally, the dough should only rise 1 inch above the sides of the pan.
When the dough is ready, gently brush it with an egg wash mixture.
Bake at 350F for 25 minutes. Rotate the pan half way through the process.
Then, reduce the oven temperature to 325F. Cover the top loosely with aluminum foil and bake until the top has turned golden brown, approximately 15-20 minutes.
How to store enriched bread
Without preservatives, storing homemade bread to prevent it from turning stale is somewhat tricky.
Luckily, this enriched, soft cinnamon raisin bread lasts longer than this artisan cheese bread cousin due to the generous amount of butter (and dry milk powder's support).
This homemade raisin bread can be wrapped in plastic and stored in a cool, dry place at room temperature for up to 2 days.
Related recipes
Did you make this recipe? If so please leave a rating and let me know how it went in the comment section. Also, don't forget to tag me #cookmorphosis @cookmorphosis on social media.
Soft Cinnamon Raisin Bread
Equipment
- ¼ hotel pan, 4" deep
- Bowl scraper
- Rolling Pin
- Fine mesh sieve
Ingredients
Dry ingredients
- 20 oz bread flour ~ 1lb 4oz
- 2 oz dry milk powder
- 1 tbsp yeast
- 1 oz sugar
- ½ tsp salt
Wet ingredients
- 1 large egg
- 12 oz water
Others ingredients
- 4 oz unsalted butter cut into small pieces, room temperature
- ½ c raisin prefer Sun-maid
Egg wash
- 1 large egg
- 1 tbsp water
Filling ingredients
- ½ c confectioner's sugar
- 1 tbsp ground cinnamon
- ¼ tsp salt
Instructions
For the cinnamon filling
- In a medium mixing bowl, whisk together all ingredients.½ c confectioner's sugar, 1 tbsp ground cinnamon, ¼ tsp salt
For the bread
- In a mixing bowl of a stand mixer, combine all dry ingredients.20 oz bread flour, 2 oz dry milk powder, 1 tbsp yeast, 1 oz sugar, ½ tsp salt
- In a medium-sized bowl, lightly mix all wet ingredients together.1 large egg, 12 oz water
- Use a dough hook on medium-low speed, and slowly add wet ingredients to dry ingredients. Scrape the sides of the bowl if necessary. Mix until everything is incorporated.
- Cover the bowl tightly with plastic wrap and let the dough rest for 10 minutes.
- On medium-low speed, gradually add soft butter into the dough. Mix until the dough starts pulling from the side of the bowl. Approximately 5 minutes.4 oz unsalted butter
- Reduce the speed to low, slowly add raisins, and mix enough to incorporate them into the dough.½ c raisin
- Transfer the dough to a lightly greased large mixing bowl. Flour your hands and do a few folds by lifting and folding the edge of the dough toward the middle. Then cover the bowl, let it rest, and double in size, seam side down—approximately 1 hour.
- Press down the dough to deflate. Transfer the dough to a lightly floured surface.
- Press and use a rolling pin to roll the dough into a rectangle.
- Lightly brush the surface of the rolled dough with water to help with the adhesive process.
- Use a fine mesh sieve to dust the filling mixture from top to bottom of the dough surface. Use all of the filling if you want a nice cinnamon swirl effect. If you're going to cut down the sugar, only apply 1-2 layers.
- Start to roll the dough away from you into a log, seam side down. Use a bench scraper to cut the log in half lengthwise.
- Arrange two strips of dough side by side and pinch one end together. Take the left strip of dough and lay it over the right one.
- Repeat the step until two strips of dough are wholly twisted. Carefully pinch the end of the dough together.
- Transfer the braided dough to a lightly greased, one-quartered hotel pan. Cover loosely with plastic wrap and let the dough rest until double in size. Approximately 1 hour.
- Ideally, the dough should only rise 1 inch above the sides of the pan.
Baking process
- Pre heat oven to 350F.
- When the bread is ready, lightly brush the loaf with egg wash mixture and bake until the top turns golden brown or deep golden brown—approximately 25 minutes. Remember to rotate the pan halfway through this process.1 large egg, 1 tbsp water
- Turn down the heat to 325F. Cover the top of the bread loosely with foil or parchment paper, then bake for another 15-20 minutes.
Cooling and serving
- After baking, let the bread cool down in the pan at room temperature for 5 minutes. Then, carefully unmold the loaf from the pan and let it cool down completely on a wire rack or any clean, flat surface before serving.
Notes
Nutrition
I really love this raisin bread recipe. So soft and delicious. Printed it to save yummm. Thank you!
Hi Melissa,
Thank you so so much for your feedback, it makes my day.
Hi Tu
Do u hv this recipe in grams? Also can this recipe make into buns?
Thanks🌷
Hi Lilyn,
Here you go:
Dry ingredients
567 g bread flour ~ 1lb 4oz
57 g dry milk powder
1 tbsp yeast
28 g sugar
1/2 tsp salt
Wet ingredients
1 large egg
340 g water
Others ingredients
113 g unsalted butter cut into small pieces, at room temperature
72.5 g raisin prefer Sun-maid
Egg wash
1 large egg
1 tbsp water
Filling ingredients
60 g confectioner's sugar
1 tbsp ground cinnamon
1/4 tsp salt
You can also find these in the recipe. I've just updated the metric measurement. But you might only access these on the desktop version. I'm having trouble displaying them on mobile and trying to fix the technical problem. Sorry for any inconvenience it might cause.
Hi Tu
Thank you for your quick reply. I'll follow the given ingredients in grams. Thanks again.
Merry Christmas & God bless🌷
This cinnamon raisin bread recipe it is so delicious so soft and tender next time I make I'm going to add more sugar I like Minds on the sweeter side thank you so much for sharing this wonderful recipe👍🤗
Hi Mimi,
Thank you so much for letting me know you love the bread. It means a lot to me. I'm happy it turned out fantastic for you :).
Check your temp in the instructions. 225 is noted
Hi Glen,
Thank you so much for pointing the mistake out, I really appreciate it. The right temperature is updated :).