This Cinnamon Raisin Bread combines soft, buttery brioche with a sweet, fragrant cinnamon swirl and plump, juicy raisins, making it perfect for breakfast or snack time.
Packed with fiber from raisins and protein from eggs, it offers a wholesome boost while keeping saturated fat moderate.
Easy to prepare and satisfying, it’s ideal for daily baking or meal prep.
Cinnamon Raisin Bread
Equipment
- Stand mixer with dough hook (1)
- 9×5 inch loaf pan – 1
- Small mixing bowl (1)
- Measuring cups and spoons (1 set)
- Plastic wrap (for covering dough)
- Parchment Paper (1 sheet)
- Rolling pin (optional, for shaping dough)
- Oven or Ninja Combi appliance
Ingredients
Dough
- 3¼ cups all-purpose flour
- 2¼ teaspoons instant yeast
- 2 tablespoons white sugar
- 1 teaspoon fine sea salt or kosher salt
- 2 large eggs
- 4 tablespoons melted butter
- ¾ cup milk
- ¾ cup raisins
- Extra butter for hands
Cinnamon Swirl
- 6 tablespoons brown sugar
- 2 tablespoons cinnamon
- 1 –2 tablespoons soft butter
Instructions
- Prepare the Dough: In a large mixing bowl or the bowl of a stand mixer, combine the flour, yeast, and sugar, mixing briefly to distribute evenly. Add the salt and give it a gentle stir. In a separate small bowl, whisk the eggs and combine with the melted butter, ensuring the butter is slightly cooled so it doesn’t cook the eggs. Gradually add this egg-butter mixture to the dry ingredients and mix on low speed with a dough hook. Slowly pour in the milk while continuing to mix on low until the dough comes together. It will feel sticky and soft. Knead the dough on low to medium speed for 3–5 minutes, then fold in the raisins until evenly distributed.
- First Proofing: Lightly butter your hands and remove the sticky dough from the mixer.Place it in a clean bowl and cover with plastic wrap or a damp towel. Let the dough rise in a warm, draft-free area until it has roughly doubled in size, about 90–120 minutes. If you have a bread-proofing appliance, use it to speed up the process, setting the temperature around 95°F (35°C) for approximately 75 minutes.
- Prepare the Loaf Pan and Cinnamon Swirl: While the dough is proofing, prepare a 9×5-inch loaf pan by spreading a thin layer of butter on the sides and bottom. Cut a piece of parchment paper to fit the bottom, placing one piece lengthwise and one widthwise. In a small bowl, mix together the brown sugar and cinnamon to create the cinnamon swirl filling.
- Shape the Dough: Once the dough has doubled, transfer it to a lightly floured surface. Gently stretch it into a rectangle approximately 12 inches long and 9 inches wide (the length of your pan). Spread 1–2 tablespoons of soft butter over the surface of the dough. Sprinkle the cinnamon sugar evenly on top, leaving a ½-inch border around all edges except the short edge nearest to you.
- Roll the Dough: Starting from the short edge closest to you, roll the dough tightly away from you, like a jelly roll. Aim to create 4–6 even rolls within the log. Avoid getting cinnamon sugar on the opposite short edge or sides to ensure proper sealing. Pinch the ends together and tuck them slightly under the loaf. Press the top seam gently to seal the roll. The dough should fit snugly into your prepared loaf pan, filling it about halfway.
- Second Proofing: Place the loaf pan in a warm location or in a proofing appliance at 95°F (35°C). Allow it to rise until the dough reaches just above the top edge of the pan, about 60–90 minutes.
- Bake the Bread: Preheat your oven to 325°F (160°C). Place the loaf in the oven and bake uncovered for 20–30 minutes. To prevent over-browning, cover the top with aluminum foil and continue baking for an additional 30–40 minutes, or until the internal temperature reaches 190°F (88°C). Remove from the oven and let the bread cool completely in the pan or on a cooling rack.
- Ninja Combi Appliance Option: If using a Ninja Combi, pour ½ cup of water into the combi pan and place the prepared loaf pan directly in the water. Select Combi Crisp at 300°F and bake for 50 minutes. Around the 30-minute mark, check on the bread and cover with foil to prevent browning, then finish baking the remaining time. Remove the loaf carefully and let it cool completely on a wire rack before slicing.
- Serve and Enjoy: Once cooled, slice the bread into 12 even pieces. Serve fresh, lightly toasted, or spread with butter or jam for a delicious breakfast or snack. The cinnamon swirl and plump raisins make every bite flavorful and comforting.
Notes
Chef’s Secrets: Making Bread Extra Special
For an exceptional loaf, always focus on ingredient temperature and dough handling.
Room-temperature eggs and slightly cooled melted butter help the dough mix evenly without curdling.
When kneading, aim for a smooth, elastic texture—this ensures your bread rises beautifully and slices cleanly.
Using parchment paper in the loaf pan prevents sticking, and rolling the cinnamon sugar carefully ensures a consistent swirl in every slice.
Small touches like lightly buttering your hands when handling sticky dough can make the process easier and less messy.
Serving Suggestions: Delicious Ways To Enjoy
Cinnamon Raisin Bread shines when toasted and lightly buttered, making a perfect breakfast treat.
Pair it with cream cheese or nut butter for added protein and flavor. It also works wonderfully in French toast or bread pudding recipes.
For a quick snack, simply slice and enjoy alongside a cup of tea or coffee.
The bread’s soft texture and sweet, fragrant swirl make it versatile for both simple breakfasts and more indulgent desserts.
Storage Tips: Keep Bread Fresh Longer
To maintain freshness, store the cooled bread in an airtight container or wrap it tightly in plastic wrap at room temperature for up to 3 days.
For longer storage, slice and freeze the loaf; slices can be thawed individually or toasted straight from the freezer.
Avoid refrigerating the bread as it can dry out and lose its soft, tender texture.
Always ensure the loaf has cooled completely before storing to prevent condensation and sogginess.
Frequently Asked Questions
1. Can I use whole wheat flour instead of all-purpose?
Yes, but substitute no more than half with whole wheat flour to maintain the bread’s soft texture.
The loaf will have a slightly denser crumb and nuttier flavor.
2. How do I prevent the cinnamon sugar from leaking?
Leave a ½-inch border around the edges of the dough when sprinkling cinnamon sugar.
Roll carefully and pinch seams tightly to seal, ensuring the sugar stays contained during baking.
3. Can I make this bread without a stand mixer?
Absolutely. Mix and knead by hand on a floured surface for 8–10 minutes until smooth and elastic.
The dough will be slightly sticky, so lightly butter your hands to handle it.
4. Why isn’t my bread rising properly?
This can be caused by inactive yeast, water/milk that’s too hot or cold, or insufficient proofing time.
Always check that your yeast is fresh and that the dough is in a warm, draft-free environment to rise.
5. Can I substitute raisins with other dried fruits or nuts?
Yes! Chopped dried cranberries, cherries, or apricots work well. You can also add chopped nuts like walnuts or pecans for extra texture.
Adjust quantity to about ¾ cup total to maintain the dough balance.
