Cinnamon Raisin Bread

Cinnamon raisin bread is a tender, lightly sweet loaf with ribbons of cinnamon and plump raisins throughout. The dough rises twice, once in the bowl and once in the pan, which gives you a soft crumb and a tall, even rise. A simple cinnamon-sugar filling swirled into the dough is all you need for flavor.

Ingredients for Cinnamon Raisin Bread

Warm water wakes the yeast and hydrates the flour. Active dry yeast leavens the dough and creates the rise. Bread flour gives structure and chew, while sugar feeds the yeast and tenderizes the crumb. Salt controls fermentation and strengthens gluten. Butter enriches the dough and makes it soft. Egg adds richness and helps brown the crust. Raisins plump as they bake and add chewiness. Ground cinnamon and brown sugar make the sweet filling that swirls through the loaf.

Why This Cinnamon Raisin Bread Works

The dough starts with a small amount of yeast and warm water, which activates the yeast in minutes. You will see it foam on top of the water, that is how you know it is alive. The dough comes together in the bowl, then you knead it by hand or machine for about 8 minutes until it is smooth and elastic. You can test this with the windowpane test: stretch a small piece of dough thin between your fingers, and if it does not tear, the gluten is developed enough.

The first rise happens in the bowl for about an hour until the dough doubles. During this time, the yeast ferments slowly, building flavor and making the crumb tender. You shape the dough into a rectangle, spread it with cinnamon-sugar filling and raisins, then roll it up tight and place it seam-side down in a loaf pan for the second rise. This second rise takes 30 to 45 minutes, and you will see the dough rise above the lip of the pan and feel soft when you poke it gently.

Baking at 375°F (190°C) for about 35 to 40 minutes browns the crust while the inside stays moist. The loaf is done when the top is deep golden and it sounds hollow when you tap the bottom, or when an instant-read thermometer reads 190°F (88°C) in the center. Cooling before slicing prevents the crumb from being gummy and lets you see the swirl clearly.

Mistakes To Avoid

Water that is too hot kills the yeast, and water that is too cold does not wake it up. Aim for 110°F (43°C), which feels warm but not hot on your inner wrist. If the water is boiling or cold from the tap, your bread will not rise.

Skipping the windowpane test or kneading too little leaves the gluten underdeveloped, and the dough tears instead of stretching. The crumb ends up dense and crumbly instead of soft and open. Knead for the full time and test the dough before moving on.

Overproofing the second rise makes the dough rise too fast and collapse in the oven, leaving a flat, sunken loaf. Poke the dough gently near the edge during the second rise: if the indent springs back slowly, it is ready to bake. If it springs back fast, let it rise longer. If it does not spring back at all, you have waited too long.

Slicing the bread while it is still warm tears the crumb and makes the inside gummy. The loaf needs to cool completely on a rack so the structure sets. Wrap it whole and slice it only after it is cool enough to handle.

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Ingredients

• 1 1/4 cups warm water (110°F/43°C)
• 2 1/4 teaspoons active dry yeast
• 3 1/2 cups bread flour (420g)
• 2 tablespoons sugar
• 1 1/2 teaspoons salt
• 3 tablespoons unsalted butter, softened
• 1 large egg
• 3/4 cup raisins
• 2 tablespoons ground cinnamon
• 1/4 cup packed brown sugar
• 1 tablespoon unsalted butter, melted (for filling)

Step-by-step Instructions

1. Pour warm water into a large bowl, sprinkle yeast over it, and let sit for 5 minutes until foamy on top. If it does not foam, the yeast is dead and you need a fresh batch.
2. Add bread flour, sugar, and salt to the bowl. Stir until a shaggy dough forms. Add softened butter and egg, then mix until no dry flour remains.
3. Transfer the dough to a stand mixer fitted with a dough hook. Knead on medium speed for 8 to 10 minutes until the dough is smooth, elastic, and springs back when poked. Test with the windowpane test: stretch a small piece thin between your fingers, if it does not tear, you are done.
4. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp towel and let rise at room temperature for 1 hour until doubled in size.
5. Plump the raisins by soaking them in warm water for 10 minutes, then drain them well. Mix ground cinnamon and brown sugar in a small bowl.
6. Turn the dough out onto a lightly floured surface and shape it into a 9 by 12 inch rectangle. Brush the top with melted butter, then sprinkle the cinnamon-sugar mixture over it. Scatter the drained raisins evenly across the top.
7. Starting from the short end, roll the dough up tightly into a log. Pinch the seam closed and place it seam-side down in a greased 9×5 loaf pan.
8. Cover the loaf pan with a damp towel and let the dough rise for 30 to 45 minutes until it rises above the lip of the pan and feels soft when poked gently near the edge.
9. Preheat the oven to 375°F (190°C). Bake the loaf for 35 to 40 minutes until the top is deep golden brown and the loaf sounds hollow when you tap the bottom, or until an instant-read thermometer reads 190°F (88°C) in the center.
10. Remove the loaf from the oven and turn it out onto a wire cooling rack. Let it cool completely for at least 1 hour before slicing.