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Raisin Cinnamon Bread

Here's my version of the time-honored cinnamon swirl bread. Confectioners' sugar icing makes it even more special. The recipe makes two loaves, perfect for sharing with the neighbors. —Deanna Patterson, Greenville, Texas
  • Total Time
    Prep: 25 min. + rising Bake: 30 min.
  • Makes
    2 loaves (16 slices each)


  • 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


  • 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.
Nutrition Facts
1 slice: 162 calories, 3g fat (1g saturated fat), 2mg cholesterol, 157mg sodium, 32g carbohydrate (14g sugars, 1g fiber), 3g protein.

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  • Ashley
    May 31, 2020

    Amazing!!! I stumbled upon this recipe, as I didn’t have any eggs, but still wanted raisin bread. I cut the ingredients in half so I could test one loaf and I wish I hadn’t! My picky husband and kids gobbled it up, and I didn’t even use the icing!

  • Debby
    Dec 28, 2018

    The photo looked great so I made it as a gift to my neighbors. Unfortunately the two loaves did not rise like the photo showed. I reread the instructions thinking I did something wrong but I did everything correctly. I made another batch and added 1/2 pkg more of yeast and put them into smaller loaf pans than it called for - was slightly better but still not my standard. My yeast was brand new - thinking I should have put in two full packets of yeast.

  • tilmctohun4n
    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.

  • nawilliams4203
    Sep 15, 2014

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

  • Donarivera
    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.

  • Lor207
    May 16, 2014

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

  • pastewart2
    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!!

  • LyraVega
    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.

  • IsntLifeWendyful
    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!

  • brendadawn
    Feb 10, 2013

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