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Soft Homemade Cinnamon Raisin Bread

Close-up of thick slices of soft homemade raisin bread showing a swirl of cinnamon sugar and plump raisins.
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Bake a soft, fluffy loaf of homemade cinnamon raisin bread with a perfect cinnamon swirl. This recipe is simple enough for beginners and delivers a comforting, bakery-style taste perfect for breakfast or a snack.

Ingredients

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  • 1 cup warm milk (105-115°F)
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 cup raisins, plumped
  • 1/2 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 2 tablespoons unsalted butter, softened (for swirl)

Instructions

  1. Combine the warm milk, granulated sugar, and yeast in a large bowl. Let this mixture sit for 5 to 10 minutes until it becomes foamy. This shows the yeast is active.
  2. Whisk the egg and melted butter into the yeast mixture.
  3. In a separate bowl, mix the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until the dough is smooth and elastic.
  5. 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.
  6. While the dough rises, prepare the filling: In a small bowl, mix the brown sugar, cinnamon, and softened butter until a crumbly paste forms.
  7. Gently punch down the risen dough. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12 by 18 inches.
  8. Spread the cinnamon-butter mixture evenly over the dough surface, leaving a 1-inch border along one long edge. Sprinkle the plumped raisins evenly over the filling.
  9. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  10. Tuck the ends under and place the log, seam-side down, into a greased 9×5 inch loaf pan.
  11. Cover the pan loosely and let the dough rise again for 30 to 45 minutes, or until it has crowned about 1 inch above the rim of the pan.
  12. Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
  13. 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.
  14. Remove the loaf from the pan immediately after baking and cool completely on a wire rack before slicing for the best texture.

Notes

  • To plump raisins quickly, soak them in hot water for 10 minutes, then drain and pat them very dry before adding them to the dough.
  • For an extra soft crust, brush the top of the loaf with melted butter immediately after removing it from the oven.
  • If you prefer a quicker rise, place the dough in an oven that has been turned off after being preheated briefly to 200°F.

Nutrition

Find it online: https://gourmetgaze.com/soft-homemade-raisin-bread-recipe/