Raisin Cinnamon Bread Recipe
- 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
- 1/2 cup confectioners' sugar
- 1 tablespoon milk
- 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 15x7-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 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
- Preheat oven to 350°. Bake 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).
Reviews for Raisin Cinnamon Bread
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This is the best bread! My children who dont like raisin bread even devoured it!
I LOVE this Bread and really enjoy making it and because of this I no longer buy breakfast bread at the grocery store. I start a day or so ahead of time by soaking regular & golden raisins in Rum. I use my kitchen aid when it's time to knead the bread. This is a nice bread to share with friends & neighbors as well!!
I made this bread for my dad's birthday, and everyone loved it. This was my first time kneading dough by hand, and it still came out great. I only gave it 4/5 stars because I didn't make the icing and the bread was perfect without it. The icing would make it too sweet. One suggestion I have is to plump your raisins with hot water (or rum, whatever you like) so they'll be nice and moist in your bread.
This recipe turned out great. I proofed my yeast and followed the one reviewer's suggestion and made sure my milk was warm. I also added Walnuts to mine. YUM! The dough rose beautifully and the bread was huge hit at work. I will definitely make it again!
What a great recipe!! I followed it exactly and the bread turned out perfectly. Sooo good!