Recipe

Cinnamon Swirl Raisin Bread Recipe

Add Step-by-Step Photos	Trigger / All my dishes 1 year ago Soft, sweet bread enriched by a pretty swirl of cinnamon sugar and raisins this bread will dazzle your guest. Adapted from Cooks Country.com If you like, the dough can be made one day, refrigerated overnight, then shaped, proofed, and baked the next day. This recipe also doubles easily. ... More Prep:1m Cook:4550m Servings:8	Trigger
	raisin cinnamon

Mixing

Shaping

First Rise

Filling

Second Rise

Add Photos

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Ingredients

Bread:

1 1/2 cups milk1 1/2 teaspoons salt

4 tablespoons unsalted butter

3 large egg yolks,

4 1/4 cups all-purpose flour

1 envelope (2 1/4 teaspoons) rapid-rise yeast

Cinnamon Sugar:

1/4 cup packed light brown sugar

1/2 cup granulated sugar

5 teaspoons ground cinnamon

1/2 cup raisins lightly packed

Directions

Plump Raisins: Add enough boiling water to cover raisins and soak for 20 minutes until plump. Drain execs water before adding to filling

For the cinnamon sugar: Combine ingredients in small bowl, breaking up clumps. Cover tightly with plastic wrap.

For the bread: Spray large bowl with cooking spray.

Whisk milk, melted butter, and yolks in large liquid measuring cup.

Mix 1/4 cup cinnamon sugar, yeast, sugar, flour, and salt in large bowl of standing mixer fitted with dough hook.

Turn mixer to low and slowly add milk mixture.

After dough comes together, increase speed to medium and mix until dough is smooth and comes away from sides of bowl, 5 to 6 minutes.

(If dough seems too sticky, add up to 1/4 cup more flour during kneading.)

Turn dough out onto unfloured counter.

Knead to form smooth, round ball.

Transfer dough to greased bowl and turn to coat.

Cover bowl with plastic wrap and let rise in warm place until doubled in size, about 1 hour. (Do not place in warm oven, or sugar in dough will melt.)

Spray 9 by 5-inch loaf pan with cooking spray.

On lightly floured surface, press dough into 20 by 8-inch rectangle, with short side facing you.

Using spray bottle, lightly and evenly spray dough with water.

Sprinkle 1/2 cup cinnamon sugar over dough, leaving 2-inch border along top edge. Lightly spray cinnamon sugar with water until damp but not wet.

Distribute the raisins evenly over cinnamon sugar mixture.

Starting at edge nearest you, roll up dough, then pinch seam and ends closed.

Place loaf seam side down in prepared pan, cover loosely with plastic wrap, and let rise at room temperature until 1 inch above rim of pan, 1 to 1 1/2 hours.

Adjust oven rack to middle position and heat oven to 350 degrees.

Melt remaining tablespoon butter and brush over top of dough.

Sprinkle with remaining cinnamon sugar and bake until top is deep brown and center of bread registers 185 to 190 degrees on instant-read thermometer, 45 to 60 minutes.

Turn bread out onto rack and cool to room temperature, about 2 hours.

Slice as desired. (Bread can be kept in airtight container at room temperature for up to 3 days.)

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Comments

minitindel 1 year ago said:
Wow i can smell it baking now mmmmmmm haha love cinnamon breads

yummy mr baker man .........five

tink aka mini

lanacountry 1 year ago said:
Yummy ..Michael..send me some of it?? :)
55555

lanacountry 1 year ago said:
Flagged!! :)

mystic_river1 1 year ago said:
Do NOT..repeat...do NOT leave your kitchen door unlocked.
And do not count on Bassanio to keep me out because he knows I will share it with him.

What a wonderfully creative recipe. You have a 5 for the recipe...a five for the aroma...and a 5 for the taste ... and a five for the photography.

Cannot go higher...have only 10 fingers and ten toes.

Joymarie

lunasea 1 year ago said:
Great job, Michael. I have used and played with this recipe many times and know how delicious it is. It's one of my go-to cinnamon-raisin bread recipes. Bravo for your adaptation - I love your putting the raisins in the cinnamon mixture. You get a high 20 (only 5 are showing) and a flag for beauty. Great pictures - thank you! :D Vickie

coffeebean53 1 year ago said:
Wow 5's all the way. I love cinnamon breads.

brianna 1 year ago said:
Count me in on all those comments. I know what I'll be baking in the morning. This is one incredible recipe & I'll be sinking my teeth into a piece of it tommorow, or several pieces. High 20 from me too & flagged

magandab 1 year ago said:
What a great looking and smelling bread (I have smellavision in my computer, dontcha know). This gets my 5 and you get blamed for my weight gain!

juels 1 year ago said:
Oh, Michael, I am so saving this one! Can't wait to make it! Love your step-by step photos, too!

jett2whit 1 year ago said:
I can smell the cinnamon thru the screen! Mmmmm I know this is really good stuff! Thanks for sharing a great recipe with great photos too.

berry 1 year ago said:
WOW, WOW Michael... What great photos. You’re very gifted in photography!
I can smell this baking and I haven’t even pulled the flour out of the cabinet yet! I’ve recently been bitten by the bread bug myself, so this is going to the top of recipes to be tried.

angelinaw 1 year ago said:
Michael, I am speechless. It looks, sounds, and is going to taste so good! I am going to try to make this, I hope I can do it justice. I would like to give you higher than a 5, but I can't. Thanks for sharing and as always, high five!

ahmed1 1 year ago said:
Woww!! Just wonderful Michael..Great work.

gourmetana 1 year ago said:
Wow!!! I don't know what to say! this looks amazing!!! I will flag it! It certainly deserves! You are a great chef Michael. I will definitely do this and take it to the road trip instead of breakfast. It is a 3 hour drive to the north to my grandmother's. This will be great! Thank you so much for sharing. Big 5!! Ana

angieaugusta 1 year ago said:
Wow....this sounds reali great&loved it....