Go Back Email Link
–+ servings

Cinnamon Raisin Bread

Print Recipe Pin Recipe
Prep Time 4 hours
Cook Time 45 minutes
Servings 1 loaf

Equipment

  • 1 Stand mixer
  • dough hook
  • 1 large bowl
  • 1 small bowl
  • measure cups
  • measuring spoons
  • bread mat
  • 1 loaf pan

Ingredients  

  • 1 cup milk heated to 100-105 degrees
  • 3 tbsp honey
  • 2 1/4 tsp active yeast
  • 4 tbsp melted butter
  • 3 1/2 cups flour
  • 1 tsp salt
  • 2 eggs
  • 1/2 cup raisins

Cinnamon Filling

  • 1/4 cup honey
  • 2 tbsp cinnamon
  • 2 tbsp melted butter
  • 1/8 tsp salt

Instructions 

  • Heat milk to 100-105 degrees
  • Add yeast and honey and set aside to activate.
  • Once yeast is active, pour in melted butter.
  • In mixer bowl, combine flour, salt, eggs, and raisins.
  • Add yeast and knead until well combined. Dough should be sticky.
  • Lightly oil a large bowl and transfer your dough.
  • Cover and let rest for 2 hours.
  • Turn dough out onto a lightly floured surface.
  • Spread into a rectangle roughly the length of your loaf pan.
  • In a small bowl, combine honey, cinnamon, butter, and salt. Stir to combine.
  • Spread your cinnamon mixture over your dough.
  • Roll your dough from bottom to top, keeping it tight like a cinnamon roll. You can lightly flour your fingers to help roll tightly. Pinch the seam shut.
  • Place your dough in a greased loaf pan, seam down.
  • Cover and let rest for another hour.
  • Preheat your oven to 375 degrees.
  • Boil a pot of water.
  • Before you place your dough in the oven, pour the boiling water into a cookie sheet and place it on the bottom rack of your oven.
  • Bake for 40-50 minutes or internal temp reached between 190-200 degrees.
  • Turn out onto a cooling rack and let cool.
  • Slice and enjoy!

Notes

  1. For the best taste and texture, I recommend using bread flour.  If you only have All Purpose flour that will work fine in a 1:1 ratio.
  2. This recipe does not use processed sugar, however you can substitute 4 tbs of white sugar to the yeast, and 1/4 cup brown sugar to the cinnamon sugar mixture. If you cannot use honey, you can substitute agave or maple syrup.
  3. Bread Storage: I suggest storing this bread in the fridge if you do not plan to eat it in a couple of days.  You can also freeze the bread after it has been baked.  Allow the bread to cool completely, then freeze for up to 3 months.  When you are ready, allow your bread to thaw at room temperature then reheat as needed.
  4. Tools Needed: Electric Stand Mixer with dough attachment, large bowl, small bowl, bread mat, nonstick pans.
Did You Make This Recipe?

Tag @guidos.kitchen on Instagram and hashtag it #guidoskitchen

Tried this recipe?Let us know how it was!