Cinnamon Raisin Bread I518 Reviews
- Prep: 30 min
- Cook: 45 min
- Ready In: 3 hr 20 min
“This was my dad's recipe. A yummy moist bread loaded with raisins and cinnamon. The best raisin cinnamon bread I've ever had! Great plain, toasted, or with a light glaze of buttercream frosting!” - by Faye Salisbury
Original recipe yields 3 loaves
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
- Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
- Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.
- Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
- Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.
Amount Per Serving (36 total)
- 182 cal
- 4.1 g
- 32.4 g
Based on a 2,000 calorie diet
Reviews (518)Rate This Recipe
"I would love to be able to give this recipe 4 1/2 stars- it is very good. It is simple to make, tastes really good, and makes plenty. I won't give it 5 stars because it took considerably less time t..." See moreo bake for me than the recipe called for, which for a less experienced baker could have resulted in burnt bread, and the rolled dough size was too vague. (I rolled it 1/2" thick and it was probably about 24" long.) I left out the raisins (don't care for them in baked goods), let it rise in the fridge overnight (for more developed flavor),rolled it in a mix a flour and 10x sugar to make the crust more tender and left the melted butter out. It turned out nicely, and the large amount allowed for one baked loaf today, one baked loaf to freeze, and one roll of dough to freeze for another day. FYI, this is similar to the recipe I used to use comercially to bake sticky buns- it would work well as rolls. Oh, and the milk doesn't really need to be heated. I used water and milk powder and it wasn't warm- it turned out fine."
"This is the best bread in the universe! My whole family and all my friends have become addicted to it since the first time that I made it, and now I have to bake it by the dozen! It's moist and very..." See more flavourful! The cinnamon swirl is the highlight, so don't skip that step! I love it toasted with peanut butter! It's delicious! When I make it, I use two cups of raisins and add a bunch of cinnamon to the dough. I also make it with half whole wheat flour. It's the best this way. To enhance your eating pleasure, I reccomend unrolling it as you eat it! Aaaaaah, irresistable! I also tried a funky variation! Instead of putting in raisins, I used three chopped up Granny Smith apples! It tasted great!"
"Oh my word is this bread simple to make and DELICIOUS! I've already made two batches this week. Just for any one who wants to know, this recipe can be halved and still get two hearty loaves out of i..." See moret. When halving the recipe I altered it a bit though: I kept 1 c. water for the yeast, I kept the 1/2 c. white sugar (with dry ingredients), I added 3/4 c. raisins, not quite 4 c. flour, almost all of the 3/4 c. sugar and all 2 tsp. cinnamon (mix to be sprinkled inside of bread). Also, my oven runs hot so I set it for just over 300º baked for 30 minutes, lightly buttered the tops and shut off the oven and let both loaves sit in there for like 10-15 more."
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