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Raisin Cinnamon Bread Recipe

Raisin Cinnamon Bread Recipe

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.
TOTAL TIME: Prep: 25 min. + rising Bake: 30 min. YIELD:32 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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).

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.

Reviews for Raisin Cinnamon Bread

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Reviewed Feb. 17, 2015

"I have made 6 loaves of this in two days, and gave neighbors all except two of them. They loved it and so did my husband. I experimented using Almond milk with two loaves, for someone who cannot have dairy. It worked just fine. Notice too, there are only 2 Tablespoon of fat per loaf (1/4 cup for 2 loaves) and no egg. I did use the entire mix of sugar/cinnamon per loaf, meaning I actually doubled what I suppose was meant to be used. It was just perfect for our tasting."

Reviewed Sep. 15, 2014

"The taste was great, turned out perfect. Recipe is spot on, Yields 2 large loaves, or 3 medium loaves...."

Reviewed Aug. 26, 2014

"My loaves are currently rising in their pans, but I can already tell this recipe is a keeper! The ingredients are spot on and easy to understand. The dough was a pleasure to work with. I make bread often, and I really like this recipe."

Reviewed May. 16, 2014

"This is the best bread! My children who dont like raisin bread even devoured it!"

Reviewed Mar. 24, 2014

"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!!"

Reviewed Oct. 22, 2013

"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."

Reviewed Mar. 20, 2013

"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!"

Reviewed Feb. 10, 2013

"What a great recipe!! I followed it exactly and the bread turned out perfectly. Sooo good!"

Reviewed Nov. 4, 2012

"For those who had trouble getting the dough to rise...make sure the milk is not too hot when you add it to your yeast or you will kill the yeast. This was the perfect afternnon snack on a cool, fall Sunday afternoon, my family loved it."

Reviewed Sep. 28, 2012

"Baked this bread last night but was disappoined in the results. I followed the directions exactly but the bread came out heavy. The dough did not rise very well and the cinnamon/sugar oozed out the bottom of one loaf. It was a bit sweet also. I will make again with less sugar and I will add some vital wheat gluten to help with the rise."

Reviewed Dec. 9, 2011

"very good! easy and delish!"

Reviewed Feb. 28, 2011

"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 Feb. 11, 2010

"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 Feb. 7, 2010

"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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