Cinnamon Raisin Bread
Soft, buttery brioche bread swirled with cinnamon sugar and studded with juicy raisins. Fiber-rich, protein-packed, and moderately low in saturated fat, this loaf makes a delightful breakfast, snack, or meal-prep addition. Perfect for slicing, toasting, or enjoying fresh.
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
Use room-temperature eggs and butter for better dough consistency.
Ensure the milk is lukewarm; too hot can kill the yeast, too cold slows fermentation.
Knead the dough sufficiently to develop gluten, which helps the bread hold its shape.
Don’t overfill the loaf pan; the bread needs space to rise properly.
Cinnamon sugar should be evenly spread but not too close to the edges to prevent leakage.
Raisins can be soaked in warm water or juice for 10 minutes to make them plumper.
Cover the bread with foil during the last half of baking to avoid over-browning.
Let the bread cool completely before slicing to maintain structure and prevent crumbling.