Skip links
Taste of Home Logo
Raisin Cinnamon Bread


  • 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.

Nutrition Facts

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


Average Rating: 4.631578
  • 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
    Dec 31, 1969

    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!

  • Reenie712
    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.

© 2020 RDA Enthusiast Brands, LLC