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Soft and Fluffy Homemade Cinnamon Raisin Bread

Close-up of a freshly baked loaf of raisin bread showing a beautiful cinnamon swirl packed with dark raisins.
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Bake this soft, fluffy homemade cinnamon raisin bread loaf. It features sweet swirls of cinnamon sugar and plump raisins, making it perfect for toasting or enjoying warm with butter for a cozy morning treat.

Ingredients

Scale
  • 1 cup warm milk (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar plus 1 teaspoon for yeast
  • 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
  • For the Swirl: 1/2 cup packed brown sugar
  • For the Swirl: 2 tablespoons ground cinnamon
  • For the Swirl: 4 tablespoons unsalted butter, softened

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let it stand for 5 to 10 minutes until foamy.
  2. Mix the dough: Add the remaining 1/4 cup 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.
  4. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl 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 together in a small bowl. Set aside the softened butter.
  6. Shape the loaf: Gently punch down the risen dough. Roll the dough out into a large rectangle, about 10 by 16 inches.
  7. Spread the filling: Spread the softened butter evenly over the dough surface. Sprinkle the cinnamon-sugar mixture over the butter. Distribute the plumped raisins evenly over the top.
  8. Roll and place: Starting from the long side, tightly roll the dough into a log. Pinch the seam closed. Place the log, seam-side down, into a greased 9×5 inch loaf pan.
  9. Second rise: Cover the pan loosely and let the dough rise again in a warm spot for 30 to 45 minutes, or until it has crowned about 1 inch over the rim of the pan. Preheat your oven to 375°F (190°C) during the last 15 minutes of the rise.
  10. Bake: Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C). If the top browns too quickly, loosely tent it with foil.
  11. Cool: Remove the loaf from the pan immediately and cool completely on a wire rack before slicing for the best texture.

Notes

  • To plump your raisins quickly, soak them in hot water for 10 minutes, then drain and pat them dry before adding them to the dough.
  • For a sweet glaze, mix 1/2 cup powdered sugar with 2 tablespoons of milk and drizzle over the cooled loaf.
  • This homemade raisin bread is fantastic when toasted and served with cream cheese or butter.

Nutrition

Find it online: https://kitchenuser.net/soft-fluffy-homemade-raisin-bread/