Cinnamon Raisin Bread Recipe

Cinnamon Raisin Bread RecipePhoto by: Taste of Home Cinnamon Raisin Bread Recipe Rating 4

Tasty swirls of cinnamon and rich yeasty flavor make this recipe from "Deanna Patterson of Greenville, Texas wonderful in all ways. The raisin-dotted bread is sure to rise to any occasion, whether you take it to a gathering, serve it for brunch or offer it as a snack to your family.

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Cinnamon Raisin Bread Recipe
  • Prep: 25 min. + rising Bake: 30 min.
  • Yield: 32 Servings
25 30 55

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2 cups warm milk (110° to 115°)
  • 1/3 cup plus 1/2 cup sugar, divided
  • 1/4 cup canola oil
  • 2 teaspoons salt
  • 5-3/4 to 6-1/4 cups all-purpose flour
  • 2 cups raisins
  • 1 tablespoon ground cinnamon
  • 1 tablespoon water
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon milk

Directions

  • In a large bowl, dissolve yeast in warm water. Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. Beat until smooth. Add raisins and enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
  • Punch dough down. On a lightly floured surface, divide in half. Roll each into a 15-in. x 7-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. Sprinkle with water. Starting with a short side, roll up tightly, jelly-roll style. Pinch seams and ends to seal. Place, seam side down, in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
  • Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; drizzle over warm loaves. Yield: 2 loaves (16 slices each).

Nutritional Facts 1 serving (1 slice) equals 162 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 157 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cinnamon Raisin Bread in Country Woman March/April 2000, p40

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Reviews for Cinnamon Raisin Bread (4)

Cinnamon Raisin Bread Recipe

Cinnamon Raisin Bread

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Reviewed on Dec. 09, 2011 by alanda

very good! easy and delish!


Reviewed on Feb. 28, 2011 by krisjeffery1

I've made it 3 times in 3 weeks and am making it again today. Has turned out perfect each time. We love this made into french toast. I've never bothered with the icing because we've used for toast or french toast each time. Fabulous!


Reviewed on Feb. 11, 2010 by ruthsblack

The bread would not rise for me until I added 1/3 C. gluten to the dough. Otherwise it was great! Definately will make again!


Reviewed on Feb. 07, 2010 by azzilu

the amount of flour called for is not enough....i kept adding and adding....i must have added about 2+ cups more....the dough just kept being sticky and tacky....

flavor was good, but dough was really dense

 
 
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