This Cinnamon Raisin Bread is easy for beginner bread makers and results in slices with the perfect cinnamon swirl. Feel free to leave the raisins out for a still delicious cinnamon bread!
(This recipe for Cinnamon Raisin Bread was originally published in September 2010, but was updated with new photos and content in 2019).
It's Friday, which means it's obviously confession time. This week's confession? I've ALWAYS been a rules girl. To the point where I'm pretty sure people have disliked me for being such a stickler (though parents lovee me!). If you give me a task with a set of rules, I will absolutely not break them. And if I do, I'll feel a HORRIBLE sense of guilt about it. In some ways, I think this makes me an excellent worker. Give me a job and I get it done, correctly. In other ways, it has me driving myself crazy and being all sorts of nervous to take creative steps. Which is bad since I consider myself a pretty creative person.
What did this mean when I was younger? I rarely got in trouble. I rarely disobeyed my parents or any form of authority. I didn't drink or party in high school and I most always turned homework assignments in when they were due. Because those were the rules! And what are rules, darn it, if they're not meant to be followed? Oh, they're meant to be broken? That never even crossed my mind.
What does being a stickler for the rules have to do with my cooking? It means that sometimes I follow recipes too closely. I tend to let the instructions and exactness of recipes get in the way of my creativity and freedom; and sometimes even intentions.
Which is exactly why I forgot to put raisins in my cinnamon raisin bread the first time I made this. Thus making it plain old cinnamon bread, instead. You see, the Pioneer Woman didn't have raisins in hers. But I wanted them in mine. However, when I got to the step where I should add the raisins I got way too excited that my dough looked just like her dough. And I rolled up my bread, sans raisins.
But still, this cinnamon bread was AWESOME. with a capital AWE. Actually, make that every letter capital. Because it was that good. But the next time I made it, I decided to add the raisins in and guess what? It was even better. Add them in or leave them out, it doesn't really matter because no matter what, your cinnamon (raisin) bread will be delicious!
CINNAMON RAISIN BREAD RECIPE
First, melt the butter with the milk in a saucepan. Heat it until very warm, but don't let it boil! Once the butter is melted, allow the mixture to cool until still warm to the touch, but not hot.Sprinkle the yeast over the top of the butter/milk mixture, stir it gently, and allow it to sit for 10 minutes.
In a separate bowl, combine the flour and salt and set aside.
In the bowl of an electric mixer, mix sugar and the 2 eggs with the paddle attachment until combined. Pour in the butter/milk/yeast mixture and stir to combine. Add half the flour/salt mixture and beat on medium speed until combined. Then add the other half and beat again until combined. Now, switch to the dough hook attachment on your mixer. I was kind of excited because I had never used my dough hook attachment before! Let this knead the dough on medium speed for about 10 minutes.
My dough was super sticky after 10 minutes, so I followed P-Dub's directions and added about another ¼ C of flour and beat for 5 more minutes. Much better.
Now it's time for some rising action! Pour some canola oil into a large bowl and toss the dough in the oil to coat and then cover the bowl with plastic wrap. Find a warm place to set the bowl for 2 hours.
Now, on a lightly floured surface, roll the dough into a rectangle. Make it about 18-24 inches long and make sure it's not wider than the length of the loaf pan you're going to use.
Mix together ⅓ C sugar and 2 tablespoon cinnamon and smear some melted butter on your dough rectangle. Sprinkle the cinnamon/sugar evenly over the dough. Yum.
Here was also where you should add the raisins in if you're using them. I forgot them the first time because I was just so thrilled that I actually managed to roll the dough out into a semi-rectangle. And guess what? I came really close to forgetting them this time, too. I took this photo of my dough covered in cinnamon/sugar and legit started to roll it up before realizing I forgot the raisins. Not again!
I added them in just in the nick of time and then started rolling up my dough. Starting at the far end, roll the dough toward you, keeping tight and contained. Pinch the seam to seal it and place in a well-buttered loaf pan seam-side down.
Back to the adventures of rising. Cover your pan with plastic wrap and allow to rise for another 2 hours. Can we get some cinnamon (raisin) bread up in here, already?
Also, this is the point where I noticed the container of raisins sitting untouched on the counter. I briefly contemplated un-rolling the dough and adding them in. But that thought lasted about 2 seconds before I realized it was insane. So, I shed a few tears and went on with my cinnamon raisin bread sans raisins.
A couple hours later and it had risen!
Finally, we can bake! Heat the oven to 350 degrees and mix your last egg and some milk together to smear over the top. Bake it for 40 minutes on the middle or lower rack of your oven.
The first time I made this bread was the first time I ever made homemade bread. And I'm happy to report that, aside from all that waiting while it was rising, it was so, so easy. Oh and PS? It smelled SO good.
But what was I most excited for? To see the swirl in the slices of cinnamon raisin bread. Obviously.
Yay! The swirl is there! It worked! I don't know why it wouldn't have (especially since I followed the rules so exactly), but I was nervous. I guess following the rules paid off this time.
Of course, I toasted some slices of cinnamon raisin bread right up and devoured them for breakfast. Warmed in the toaster and spread with a little bit of butter and this bread is heavenly. Add a little cinnamon/sugar sprinkle on top and it's even better! I loved this bread the first time I made it, but I have to admit it is even better with raisins involved!
Of course, raisins can be quite a controversial subject and I totally get if you don't like them. It's obviously incredibly easy to just leave them out (maybe a little too easy!) thus making this cinnamon raisin bread a simple (but still delicious) cinnamon bread.
And this definitely won't be the last time I make this here cinnamon raisin bread. And now that I'm a better bread maker in general, I might even, gasp, attempt to break some rules. I can only imagine what the future will hold.
Are you a stickler for the rules?
If you love the flavors in this cinnamon raisin bread as much as I do, be sure to check out my homemade cinnamon rolls and my cinnamon bun Oreo cheesecake bars. I also can't wait to make this cinnamon roll monkey bread from Orchids and Sweet Tea!
📖 Recipe
Cinnamon Raisin Bread
Ingredients
- 1 cup + 2 Tbsp whole milk, divided
- 6 tablespoon unsalted butter, plus more for loaf pan
- 1 ½ teaspoon active dry yeast
- 3 large eggs, divided
- ⅔ cup granulated sugar, divided
- 3 ½ cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoon cinnamon
Instructions
- Add 1 cup milk and butter to a medium saucepan and heat until hot but not yet boiling. Remove from heat and allow the mixture to cool until still warm to the touch, but not hot.
- Sprinkle the yeast over the top of the butter/milk mixture, stir gently, and allow it to sit for 10 minutes.
- In a separate bowl, whisk together flour and salt and set aside.
- In the bowl of an electric mixer, beat ⅓ cup sugar and 2 eggs with the paddle attachment until combined. Pour in the butter/milk/yeast mixture and mix to combine.
- Add half the flour/salt mixture and beat on medium speed until just combined. Add remaining half and mix again until combined.
- Switch to the dough hook attachment on your mixer and knead the dough on medium speed for about 10 minutes. If your dough feels too sticky at this point, add another ¼ C of flour and beat for 5 more minutes.
- Pour some canola oil into a large bowl and toss the dough in the oil to coat. Cover the bowl with plastic wrap and find a warm place to set the bowl for 2 hours.
- On a lightly floured surface, roll the dough into a large rectangle, about 18-24 inches long. Make sure it’s not wider than the length of the loaf pan you’re going to use.
- Mix together remaining ⅓ C sugar and cinnamon and and smear some melted butter on your dough rectangle. Sprinkle the cinnamon/sugar evenly over the dough. Sprinkle raisins on if you're planning to use them.
- Starting at the far end, roll the dough toward you, keeping tight and contained. Pinch the seam to seal it and place in a well-buttered loaf pan seam-side down. Cover pan with plastic wrap and allow to rise for another 2 hours.
- Pre-heat oven to 350 degrees. Mix remaining egg and 2 tablespoon milk together and smear over the top of the loaf.
- Bake bread for 40 minutes on the middle or lower rack of your oven. Allow bread to cool before slicing.
Notes
- Recipe adapted from The Pioneer Woman.
genesis says
oh i love breaking rules, only if I know I can get away with it....there is always a gray area with rules;)
i love cinnamon raisin bread, and to tell you the truth i actually contemplated buying a loaf at the store the other day but talked myself out of it. so im guessing with this recipe you shouldnt expect to have bread the same day unless you like your bread in the middle of the night?
Sassy Molassy says
Yum! This turned out great. I love the swirl. Makes it so fun. I just BOUGHT a loaf of apple crunch bread from Great Harvest bakery. It's like dessert, but way too good to just have one piece.
Sues says
@Genesis- Well, technically if you start earlier in the day, you can definitely enjoy it. You need a total of 4 hours rising time and 40 minutes baking time. Prep time might take you about 40-60 mins total. So, if you started this bread at 11 a.m., you could devour it by 5 p.m. Me? I didn't start until 3.
Adrienne says
Cinnamon bread! Personally, I'm anti-raisin-in-bread, but hey, to each her own. The dill bread I make is so good that if I forget to make it for family holiday events I get yelled at.
Susan says
Your bread looks awesome! My husband wouldn't even it with raisins anyway so rules-shmules! I can't wait to try it!
Shannon says
sounds like we were alot alike 🙂 this looks AMAZING!! i bet it would make some killer french toast, too.
Julie Q says
forget french fries.. cinnamon bread is my new craving of the moment!! 🙂
sarah k. @ the pajama chef says
oh yum. i have been wanting to make this recipe & yours looks just like PW's! sweet. i am so into following the rules. i don't like getting in trouble. once i got a detention in jr high & i thought the world was going to end. all the girls in my gym class got detention because of a mis-communication. we got off early for good behavior but still it was traumatizing!
Nicci (Nifty Eats) says
So delicious, homemade treats are always better than store bought!!
5 Star Foodie says
Wonderful! The cinnamon swirl looks amazing in this bread!
Michelle says
I am a stickler about the rules everywhere but in the kitchen...which is probably why I avoid baking so much!
Mary says
That is one pretty perfect loaf of bread. It is gorgeous and I'm sure delicious as well. Have a great holiday. Blessings...Mary
peachkins says
I wish I know how to make bread...
Barbara says
Yep. I'm a stickler for rules too. This is NOT a good thing in a cook. It makes me less creative. I'm getting better though.
Your bread looks lovely, with or without raisins!
Lauren says
Gorgeous cinnamon swirl bread! I'm going to make a concerted effort to bake more yeast breads this fall & winter, and your lovely photos are inspiring me to get a jump-start on that effort now 🙂
Simply Life says
oh this bread looks amazing and I would have never missed the raisins! I won Healthy Bread in 5 Minutes a Day and have made sooo many great recipes from it! Have fun!
Joanne says
I've pretty much been a stickler for the rules as well. Except for that one time when I was 14 and I snuck out to go to a club. Or tried to. I was definitely caught. Thankfully, my parents seem to have forgotten about that.
I so often forget to include things in recipes that I wanted to switch up because I follow the instructions too carefully! This looks awesome though. That swirl is hypnotizing.
lynn @ the actor's diet says
god you're KILLING ME with that loaf! i doubt i would have the patience to make it, but if i did, i would even add some figs to that stuff. yeah, you heard me - cinnamon fig bread!!!
Sharon says
What great looking bread, Sues! I pretty much follow most rules except when I'm in the kitchen...one of the reasons I love to cook/bake is that I can bend the rules here and express my creativity. It is here that I can experiment and hopefully improve on the existing recipe I am using. For instance, I would have definitely added the raisins and maybe even frosted the whole loaf with a simple glaze. Here's to many more successful bread baking experiences!!
newlywed says
I am totally a stickler for the rules as well. A goody-two-shoes through and through. As in, I feel guilty when I change the recipes. Please do not tell the Pioneer Woman that I have made her comfort meatballs with ground turkey. Please.
Annie says
Yay! Successful bread-making experiences are always so wonderful!
The Duo Dishes says
Rules should be broken. That's why they were written in the first place. ha! Just sprinkle some raisins on top, and you're good. 🙂 Tasty bread.
Sarah @ Aubergine says
I used to be the exact same way (I'm not exactly sure what changed and when? But I think I have.
This bread looks fantastic!
Bridget says
Your bread came out awesome!! Mmm I haven't made homemade bread in far too long, and I too get excited about using my dough hook :). Some hurricane huh?? Haha
emily says
I'm a rules stickler, too, but I'm kind of the opposite with recipes. I experiment a lot!
Your bread is so pretty. I love the swirled effect. I'm definitely going to give it a try! My summer fave has been whole wheat sour dough. It makes a great sandwich bread. 🙂
Sharlene says
I, too, am definitely a rules girl! It's been an adventure these past few months pushing myself to create my own adaptations etc to recipes. Blogging has definitely made me want to move out of my own comfort zone. Admittedly, it doesn't always work but I'm always extra proud when it does! This bread is GORGEOUS!! The swirl looks nothing less than perfect. Is it extreme to try your own ciabatta next? I've always want to make my own ciabatta. I'll live vicariously through you if you do!
Kelly says
I am a rules girl in a lot of ways- and lets face it, sometimes (like in kindergarten) there are rules for a reason 🙂 But sometimes I take out my camera and take a picture anyway even though they say not to, then I am not a rules girl.
Following the rules definitely was worth it here though- your bread looks AMAZING!
Alycia [Fit n Fresh] says
Your bread turned out amazing! I'm sure it will be awesome when you add the raisins though 🙂
I'm pretty much a rule follower as well. My boyfriend is constantly making fun of me for it (let's just say he is my EXACT opposite), but I like it. Plus if I ever do have to "bend" the rules, I don't feel bad about it 😉
Maiah says
Ohmygoodness. Cinnamon raisin bread is one of those things that reminds me of my childhood. I used to request it on the Sunday shopping list with a note that said "(and butter too!)". I can only imagine how much more satisfying it is hand made!
Pam says
It looks great! I don't think I could stop at eating just one slice.
Baking Serendipity says
Love the pictures! This looks delicious and I don't even miss the raisins. I'm a rule follower too, so I can see how you would have missed them!
Meeta says
oh my that looks good - a huge cinnamon roll! what a yummy breakfast treat. i do not mind breaking a few rules but on the whole i think i do stick to the important ones ;o)
Beth @ DiningAndDishing says
Wow, I'm super impressed with your bread-making skills! The little swirl came out perfect. I can just imagine the lovely smell :).
Femme Fraiche says
You make it look so easy! I love cinnamon swirl bread so I may just have to experiment with this recipe. Thanks for the tips!
Sophie @ yumventures says
Looks amazing, and so professional!! YUM!
Culinary Cory says
Yummy! The swirls in your bread looks amazing. I can imagine the thick slices of French toast made out of this bread now.