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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.
Prep Time 50 mins
Cook Time 45 mins
Resting time 2 hrs 10 mins
Total Time 3 hrs 45 mins
Course N/A
Cuisine American
Servings 1 loaf

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.