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    Home > Blog Index

    Published: Jan 23, 2014 · Modified: Jan 20, 2023 by Helen S Fletcher · This post may contain affiliate links · 12 Comments

    Cinnamon Raisin Bread

    I originally posted this six years ago. Recently however, I overhauled it to make it even better with a softer crumb and a longer shelf life. Yeast doughs have always been a favorite of mine and I continue to learn how to make them better and pass that on to you.

    Fall is synonymous with baking and sweet breads are always a favorite. This recipe is based on my has several more modern methods of making

    how to bake better custard
    Baking gets better when you subscribe

    Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

    Ingredients

    Basic Sweet Yeast Dough
    1 cup milk
    4 tablespoons butter, cut into pieces (60 grams or 2 ounces)
    ¼ cup honey
    ¼ cup potato flakes (14 grams or ½ ounce)
    1 teaspoon salt
    1 egg
    1 teaspoon vanilla
    1 package active dry yeast (2 ¼ teaspoons, 7 grams or ¼ ounce)
    ¼ cup water (90 to 100 degrees)
    3 cups bread flour (454 grams or 1 pound)

    Butter melting
    Honey being added
    Potato Flakes in
    Liquids mixed

    Heat milk to simmering.  Remove from the heat and add the butter; stir until melted.  Add the honey  and potato flakes.  Whisk all together.  Let cool to lukewarm.

    Eggs, vanilla in
    Liquid in eggs

    In the meantime, break the egg into the mixing bowl, add the vanilla and whisk to blend completely.   I just use a hand whisk here.    Add the milk mixture when cooled to lukewarm.

    Yeast risen in cup
    Yeast added to liquid in mixing bowl
    Flour in wet ingredients
    Mixing in bowl
    Kneading in mixer 1
    Kneading in mixer 2
    Dough in bowl, ready to rise
    Covered with time on it
    Dough risen

    Dissolve the yeast in the water and add it to the liquid in the mixing bowl.Fit the mixer with a dough hook.  Add the flour and salt all at once and mix on medium until it forms a dough; continue mixing to knead the dough for 3 more minutes.   The dough will clean the side of bowl.The dough will be very soft and may  more like a batter; this is as it should be.  Do not add additional flour.  Spray a bowl at least twice the size of the yeast dough with cooking spray.  Shape the dough into a ball and place it in the bowl and spray the top lightly. Cover the bowl with plastic wrap, mark the time on it and let rise for 1 ½ to 2 hours in a wam place or until doubled in bulk.

    Risen dough deflated

    Punch the dough down and reshape into a ball.  At this point the dough can be used immediately or it can be punched down and refrigerated up to 2 days before using.  The dough will probably rise again in the refrigerator; punch down, cover the surface tightly and directly with film.   Then cover the bowl itself with film.   Use when cold.

    Food Processor Version – A slight change in the way the dough is put together gets the job done in a matter of minutes. All of the ingredients remain the same.  However, the butter should stay very cold and be cut into about 8 pieces.  Keep in the refrigerator until needed.  Continue as in above recipe omitting the butter in the hot milk but keeping everything else the same.  Cool the mixture completely.  Add the egg and dissolved yeast.

    Place the flour and salt in the food processor fitted with the steel blade.  Pulse 3 or 4 times to mix.  Place the cold butter in a circle over the flour and process until it is so finely cut in it is indistinguishable.  With the machine running, pour the liquid mixture down the feed tube; process until mixed.  Process for 1 minute to knead.  Remove the dough and knead 10 to 15 times by hand to smooth out.   Place in a sprayed bowl and continue as directed.

    Cinnamon Bread Ingredients

    Cinnamon Raisin Bread

    ¾ cup packed brown sugar (150 grams)
    2 tablespoons cinnamon
    ¾ cup raisins
    3 tablespoons butter, melted (45 grams or 1 ½ ounces)
    1 recipe Basic Sweet Yeast Bread, above
    2 teaspoon butter, melted, optional

    Spray a 9x5 loaf pan and line the bottom with parchment.  Spray the parchment.  Set aside.

    Cinnamon Sugar in bowl

    Divide the brown sugar into two bowls (75 grams or 2 ½ ounces each) and mix thoroughly with 1 tablespoon cinnamon each.  Set aside.

    Cinnamon Sugar mixed
    Dough Rolled out
    Brushing with butter
    Cinnamon sugar spread
    Raisins on
    Rolling up 1
    Rolling up 2
    Rolling up 4
    Rolling up 5
    Pinching 1
    Pinching together 2
    Pinched 3
    Pinched
    Pinching end

    Divide the dough in half (about 445 grams so just short of a pound each).  Roll one piece into a 11x14 inch rectangle.  Brush with half the butter and spread  half the sugar/cinnamon and sprinkle with half the raisins.  Roll tightly from the short end.   Pinch the edges together and also the ends.  Place in the refrigerator while you repeat this with the rest of the ingredients.

    Pinching ends together
    Twisting 2
    Twisting 3
    Twisting 3
    Pinching twisted ends together
    In pan 3
    Pressed in pan 3
    Covered 3

    Place the two rolls next to each other and pinch the top edges together.  Twist the two rolls together and pinch the ends together.   Place in the pan.  Flatten the roll to fill out the pan.  Cover with a towel 

    Shaped risen bread

    and let rise for 1 to 1 ½  hours until doubled.

    Preheat the oven to 350 degrees.  Bake for 45 to 50 minutes until the top is deeply brown and the loaf sounds hollow when thumped.  You can also use a thermometer to make sure it is 180 degrees inside.  Tent the top lightly if it is browning too much.

    Brush the top with the 2 teaspoons of butter if desired.  Cool in the pan for about 30 minutes, release and cool on a rack completely.

    Finished whole loaf

    This freezes well.   Wrap well  to freeze.

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    Reader Interactions

    Comments

    1. Paul Thomas says

      January 29, 2014 at 5:51 am

      Wow, what an incredible loaf! I love baking bread of any description and this will certainly go down a treat with the customers I cook/bake for daily. The one ingredient I'm not familiar with are potato flakes. What could I substitute with this? Many thanks

      Reply
      • hfletcher says

        January 29, 2014 at 4:25 pm

        Hi Paul: thanks for the kind words. The potato flakes are instant mashed potatoes. Instead of boiling a potato and mashing it, I simplified it by using instant mashed potatoes.

        Reply
    2. Kim says

      January 28, 2014 at 7:53 am

      Such a beautiful loaf! I too like lots of cinnamon so this should be a winner. Very smart to twist the two together. Thanks for the post.

      Reply
      • hfletcher says

        January 28, 2014 at 8:13 am

        Thanks Kim - One of the reasons I like yeast breads is there are so pliable. I hope you do try it - I think you will love it.

        Reply
    3. Hilda says

      January 24, 2014 at 7:50 am

      Quantity on the raisins? They aren't on the list of ingredients. Looks to be about 1/2 cup from the photo.

      Reply
      • hfletcher says

        January 24, 2014 at 9:03 am

        Thank you, thank you. Too much going on as you know. I used 3/4 cup between the two.

        Reply
    4. Mari gold says

      January 23, 2014 at 7:09 pm

      I have to make this for my grandson who is a cinnamon bread fanatic. Looks like making a babka. This looks like I need to make it for our cool day tomorrow. Thank you

      Reply
      • hfletcher says

        January 24, 2014 at 9:02 am

        Hi Mari: Have fun with our grandson. I know I do with mine. Hilda pointed out I forgot the raisins so if you printed out the recipe, be sure to add 3/4 cup raisins to it.

        Reply
    5. Ginny McMeans says

      January 23, 2014 at 10:34 am

      Wow! Helen this is amazing and sooo helpful!

      Reply
      • hfletcher says

        January 23, 2014 at 11:42 am

        Glad to be of help Ginny. If you love yeast breads, this is sure to be a favorite.

        Reply
    6. Kathleen Armstrong says

      January 23, 2014 at 7:45 am

      I'm looking forward to trying this recipe. I love to bake with yeast. Recently though, I tried your fall muffin trio. They got rave reviews. You're the best, Helen.

      Reply
      • hfletcher says

        January 23, 2014 at 8:29 am

        Hi Kathleen: This yeast dough is so easy to make, I bet it becomes a favorite. Thanks for the kind words.

        Reply

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