• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
COOKMORPHOSIS
  • About Me
  • Recipes
  • Collections
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About Me
  • Recipes
  • Collections
  • Subscribe
  • Contact
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • About Me
    • Recipes
    • Collections
    • Subscribe
    • Contact
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Baking

    Soft Cinnamon Raisin Bread

    Nov 2, 2021 · By Tu · Last updated: Oct 3, 2022 · 9 Comments · This post may contain affiliate links

    136
    SHARES
    FacebookPinterestTwitterSubscribePrint
    Jump to Recipe

    This appealing cinnamon raisin bread has super soft texture and very flavorful. Not to mention it is quite easy to make than it looks.

    Soft cinnamon raisin bread sliced into 4 slices
    Soft Cinnamon Raisin Bread

    Everybody might have their own definition of 'best' soft cinnamon raisin bread. For me, it is all about the right amount of sweetness and the fluffiest (plus flavorful) texture.

    The fluffiest texture only comes from a good structure 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.

    Never miss a recipe. Subscribe!

    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
    bread with raisin and cinnamon swirl

    Ingredients

    • Bread flour - After many trials, only King's Arthur bread flour keeps the best structure (and flavor as well) 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 mount of salt in the recipe. Butter is where the richness of this dough coming from.
    • Dry milk powder - Think of it as a MSG for baking. I used milk powder instead of whole milk in this recipe to limit the the wetness of the dough. Dry milk powder helps to bring out the terrific flavor for the bread.
    • Yeast - I used Saf instant yeast, the red version. You can read more about choosing the right yeast and storing instructions here.
    • Sugar, egg, and salt - the combinations are normally found in any bread (or cake) recipe. Flavor, sweetness, and balancing taste are what these ingredients brought to the table.
      • Subsequently, salt helps to slow down the activity of yeast in the dough.
      • However, you also don't want to add too much salt into the recipe. It can retard yeast fermentation and you'll end up with a flat bread instead.
    • Raisin - I use Sun-maid in this recipe.

    How to make soft cinnamon raisin bread

    Time needed: 3 hours and 45 minutes.

    1. Misc en place

      Gather all ingredients before starting mixing process
      ingredients to make soft cinnamon raisin bread

    2. Mix ingredients

      Add wet ingredients (except for butter and eggs) to dry ingredients and mix until everything is incorporated. Then cover with plastic wrap and let the dough rest in the mixing bowl for 10 minutes. Resting helps enforce the dough structure before adding fat (butter & eggs).
      cinnamon raisin bread enriched dough after mixing then resting in the mixing bowl

    3. Add butter and raisin

      On medium-low speed, gradually add soft butter into the dough. Make sure the dough does not stick to the sides of the bowl anymore before adding raisins (approximately 5 minutes).
      whisk together ingredients in a mixing bowl for homemade caramel monkey bread

    4. Fold & rest the dough

      Transfer the dough to a lightly greased large mixing bowl, do a few folds by lifting and folding edge 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.
      raisin cinnamon bread dough is double its size after resting for an hour

    5. Make cinnamon filling

      While the dough is resting, combine ingredients for cinnamon fillings in a small mixing bowl and mix well.

      cinnamon fillings ingredients for cinnamon swirl bread with raisin

    6. Shape the dough

      Press and roll the dough in to a rectangle. Lightly brush the surface of the dough with water to help with the adhesive process.
      roll raisin bread dough into a rectanguler

    7. Add cinnamon filling

      Use a fine mesh sieve to dust the filling mixture from top to bottom of the dough surface. If you want a nice cinnamon swirl effect, use all of the filling. If you want to cut down the sugar, only apply 1-2 layers.
      dust cinnamon filling on top of raisin bread dough

    8. Roll the dough

      Carefully roll the dough into a log. Make sure the seam is down before proceeding to next step.
      roll cinnamon raisin bread dough into a log

    9. Cut the log in half

      Using bench scraper to cut the log in half lengthwise.

    10. Braid the dough

      Arrange 2 strips of dough side by side and pinch one end together. Take left strip dough and lay over the right one. Repeat the step until 2 strips of dough completely twisted. Carefully pinch the end of the dough together.

    11. Rest the dough again

      Transfer the braided dough to lightly greased to a 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.

    12. Brush with egg wash

      When the dough is ready, gently brush it with egg wash mixture.

    13. Bake cinnamon raisin bread

      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 of turned golden brown, approximately 15-20 minutes.

    How to store enriched bread

    Without preservative, it is somewhat tricky to store homemade bread to prevent it from turning stale.

    Luckily, due to the generous amount of butter (and dry milk powder's support), this enriched, soft cinnamon raisin bread is last longer than their artisan cousins.

    This homemade raisin bread can be wrapped in plastic wrap and store in a cool, dry place at room temperature for up to 2 days.

    Never miss a recipe. Subscribe!

    Related recipes

    • Raisin Bread Pudding with Sweet Coffee Sauce - The Easiest Holiday Dessert
    • Homemade Artisan Cheese Bread - Yeasted Bread Recipe
    • Fluffy Condensed Milk Bread
    • Homemade Caramel Monkey Bread
    • No-knead Classic Brioche Buns - A Beginner's Guide

    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 sliced into 4 slices

    Soft Cinnamon Raisin Bread

    This appealing cinnamon raisin bread has super soft texture and is filled with addicted filling components: cinnamon powder and sugar.
    5 from 4 votes
    Prep Time: 50 minutes
    Cook Time: 45 minutes
    Resting time: 2 hours 10 minutes
    Total Time: 3 hours 45 minutes
    Servings: 1 loaf
    Author: Tu

    Equipment

    • ¼ hotel pan, 4" deep
    • pastry brush
    • 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 size bowl, lightly mixing all wet ingredients together.
      1 large egg, 12 oz water
    • Use a dough hook, on medium low speed, slowly add wet ingredients to dry ingredients. Scraping the sides of the bowl if necessary. Mix until every 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 and slowly add raisins and mix just 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 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 in to 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. If you want a nice cinnamon swirl effect, use all of the filling. If you want to cut down the sugar, only apply 1-2 layers.
    • Start to roll the dough away from you into a log, seam side down. Using bench scraper to cut the log in half lengthwise.
    • Arrange 2 strips of dough side by side and pinch one end together. Take left strip dough and lay over the right one.
    • Repeat the step until 2 strips of dough completely twisted. Carefully pinch the end of the dough together.
    • Transfer the braided dough to lightly greased to a 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 to golden brown or deep golden brown color. Approximately 25 minutes. Remember to rotate the pan half way of 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 finish 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

    Storing:
    This soft cinnamon raisin bread can be wrapped in plastic wrap and store in a cool, dry place at room temperature for up to 2 days.
    Resting:
    Don't skip the step to rest the dough in mixing bowl for 10 minutes because resting helps enforce the dough structure before adding fat (butter & eggs).
    You don't need to wait for an hour for the dough double in size, it's just an estimate and what I did in my kitchen. If your kitchen environment is warmer, it may take less time to proof/rest the dough. As long as the dough is already double, you can proceed with the next step.
    136
    SHARES
    FacebookPinterestTwitterSubscribePrint

    Reader Interactions

    Comments

    1. Mimi

      June 18, 2022 at 5:27 am

      5 stars
      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👍🤗

      Reply
      • Tu

        June 18, 2022 at 7:58 am

        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 :).

        Reply
    2. Glen

      May 08, 2021 at 10:57 pm

      Check your temp in the instructions. 225 is noted

      Reply
      • Tu

        May 09, 2021 at 3:46 am

        Hi Glen,
        Thank you so much for pointing the mistake out, I really appreciate it. The right temperature is updated :).

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Tu!

    Here at Cookmorphosis, you will find well-tested recipes, from everyday meals to restaurant style dishes, that are super easy-to-follow. Read more.

    New recipes

    • 33 Creative Christmas Desserts Recipes
    • Cajun Chili Garlic Shrimp (Under 30 Minutes)
    • Super Easy Cranberry Spritzer - (Non-Alcoholic)
    • Easy And Quick Butter Board (TikTok Copy-Cat)
    • 15 Easy Vegan Eggplant Recipes You Must Try
    • Pumpkin Spice French Toast (Video)

    Homemade breads

    • Butter Parker House Rolls
    • Soft Sweetened Condensed Milk Dinner Rolls
    • Raisin Bread Pudding with Sweet Coffee Sauce - The Easiest Holiday Dessert
    • Homemade Artisan Cheese Bread - Yeasted Bread Recipe
    • Homemade Caramel Monkey Bread
    • Soft Cinnamon Raisin Bread
    • Light And Airy Homemade Ciabatta Bread
    • Homemade Moist Banana Bread

    Footer

    ↑ back to top

    Policy
    • Privacy
    • Terms & Conditions
    Newsletter
    • Subscribe
    • Web stories
    Overview
    • Contact
    • About

    Cookmorphosis is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites at no cost to you.

    © COPYRIGHT 2015 - 2023 COOKMORPHOSIS. ALL RIGHTS RESERVED.