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Soft Homemade Cinnamon Raisin Bread

A golden-brown loaf of amazing 1-step raisin bread, partially sliced on a white plate.
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Bake a soft, sliceable loaf of homemade cinnamon raisin bread with a clear cinnamon-sugar swirl. This recipe translates professional shaping techniques into simple steps for a tender crumb.

Ingredients

Scale
  • 1 cup warm milk (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon salt
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 cup raisins, plumped
  • 1/2 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 2 tablespoons softened unsalted butter

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk and yeast. Let it sit for 5 minutes until foamy.
  2. Mix the dough: Add the granulated sugar, egg, melted butter, and salt to the yeast mixture. Stir to combine. Gradually add the flour, mixing until a shaggy dough forms.
  3. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 6 to 8 minutes until the dough is smooth and elastic. If using a stand mixer, use the dough hook for 5 minutes.
  4. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Prepare the filling: While the dough rises, mix the brown sugar and cinnamon in a small bowl. Set aside.
  6. Shape the loaf: Gently punch down the risen dough. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 18 by 12 inches.
  7. Create the swirl: Brush the surface of the dough evenly with the 2 tablespoons of softened butter. Sprinkle the cinnamon-sugar mixture evenly over the buttered surface.
  8. Roll and seal: Starting from the long edge, tightly roll the dough into a log. Pinch the seam closed firmly.
  9. Second rise: Place the log seam-side down into a greased 9×5 inch loaf pan. Cover loosely and let it rise again in a warm spot for 30 to 45 minutes, or until the dough has crowned about 1 inch over the edge of the pan.
  10. Preheat and bake: Preheat your oven to 375°F (190°C). Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
  11. Cool: Remove the bread from the pan immediately and let it cool completely on a wire rack before slicing for the best texture.

Notes

  • To plump the raisins, soak them in hot water for 10 minutes, then drain and pat them completely dry before adding them to the dough.
  • For a bakery-style crust, brush the top of the loaf with a little melted butter immediately after it comes out of the oven.
  • This bread is excellent toasted with butter for breakfast or as a snack.

Nutrition

Find it online: https://kitchenslang.com/soft-homemade-raisin-bread-cinnamon-swirl-recipe/