This cinnamon raisin bread is a tender delicious bread recipe bursting with warm bites of raisins and sweet cinnamon. Makes 2 loaves to enjoy or share!
Delicious Cinnamon Raisin Bread
This tasty bread is loaded with the yeasty flavor we love in homemade bread and bits of raisins and sweet swirls of cinnamon. This recipe makes two loves which is perfect for a larger family, to freeze for later, or share with a friend or neighbor. This cinnamon raisin bread calls for a delicious buttercream type frosting to be hardened slightly on top adding an extra touch of sweetness! This recipe is a family favorite we sure do enjoy!
Easy Cinnamon Raisin Bread Recipe
There is nothing quite like the smell of yeast bread rising and baking. The bread will go through a couple of risings, but it will be worth the effort in the end. Here are the ingredients you will need for cinnamon raisin bread:
- Active dry yeast
- Vegetable oil
- Ground Cinnamon
What if we don’t like raisins?
If you or your family do not care for raisins, you can substitute another comparable dried fruit. Dried cranberries or chopped dried apricots are good substitutions, but obviously will change the intended flavor of this bread. You can also leave them out entirely. The bread will still taste delicious with it’s cinnamon swirls.
What about adding nuts?
For those who love nuts in their bread, go for it! I would suggest chopped walnuts or pecans. But you can add any variety of chopped nuts you prefer. About 1/2 -2/3 cup of chopped nuts will give the bread extra flavor and more texture.
Can I make this without the frosting?
No, not at all! Most of the time my husband prefers to eat this his slices without icing, while my Mom likes to add additional frosting right on top of her slice, just like adding butter. 🙂
Directions for Making Cinnamon Raisin Bread
- In a mixing bowl, dissolve the yeast in warm water.
- Add ½ cup sugar, the oil, salt, eggs, 4 cups of flour, and 2 teaspoons cinnamon.
- Mix until the ingredients are well combined. Then, add raisins and enough flour to form a soft dough. This can be kneaded by hand or with a mixer. Usually, I start with my mixer and finish it by hand to make sure the raisins are fully incorporated throughout the dough. This usually only takes six to eight minutes. Make sure to knead for a little bit longer before adding more flour. The dough should be just tacky and a little bit sticky, but not overly sticky.
- Place the dough in a greased bowl. Cover it and let it rise until doubled. This should take about an hour.
- Punch the dough down. Turn it out onto a lightly floured surface. Divide it in half.
- Roll/shape each half into a 15×9 inch rectangle. This can easily be done using your hands.
- Brush with about a tablespoon of softened butter. Combine cinnamon and the remaining sugar together. Sprinkle it on the buttered dough out to about ½ inch from the edges.
- Tightly roll it up jelly style by starting with the short side. Pinch the seams to seal. Place in two greased 9×5 inch loaf pans.
- Cover and let the loaves rise until they double. This usually takes about 30 minutes.
- Bake at 375 degrees for 30 minutes or until they are golden brown and finished on the inside. Lightly cover with foil if the outside is getting too brown.
- Remove the loaves from the pans and place on wire racks to let cool.
TO MAKE THE FROSTING:
Beat the shortening and butter together until fluffy. Add the powdered sugar and beat, adding vanilla and milk until it reaches the desired consistency. Add more vanilla and milk as needed. This should be more of a frosting than a glaze. It should not fall or run off the bread. Think about the consistency of buttercream frosting. After the loaves have cooled, spread the frosting on top. Let it sit long enough to crust over before slicing.
FOR MORE BREAD RECIPES TRY THESE:
Cinnamon Raisin Bread
- 2 pkgs active dry yeast, about 4 1/2 teaspoons
- 1 cup sugar, divided
- 1 tbsp salt
- 6 to 6 1/2 cups flour
- 2 tsp cinnamon
- 2 cups warm water
- 1/4 cup vegetable oil
- 2 eggs
- 1 cup raisins
- 1 tbsp ground cinnamon
- 1-2 tbsp softened butter
- 1/4 cup butter flavored shortening
- 2 tbsp softened butter
- 2 cups powdered sugar
- 1 tsp vanilla
- 1-3 tbsp milk, one at a time
To make the bread :
- In a mixing bowl, dissolve yeast in warm water.
- Add 1/2 cup sugar, oil, salt, eggs, 4 cups of flour and 2 tsp cinnamon. Mix until combined.
- Add raisins and additional flour until a soft dough has formed. You can knead this with your mixer or by hand. A total about 6-8 minutes is usually needed. The dough will still be tacky and slightly sticky but not crazy sticky.
- Place in greased bowl, cover and let rise until doubled, about 1 hour. Punch dough down.
- Turn onto a lightly floured surface, divide in half.
- Roll into a 15 x 9 inch rectangle.
- Brush with softened butter.
- Combine cinnamon and remaining sugar together.
- Sprinkle to about 1/2 inch of the edges.
- Tightly roll up jelly roll style, starting with the short side, pinch seams to seal.
- Place in 2 greased 9x5 inch loaf pans. Cover and let rise until double, about 30 minutes.
- Bake at 375 for about 30 minutes or until golden brown and finished in the inside.
- Remove from pans to wire rack to cool.
To make the frosting :
- Beat together shortening and butter until fluffy.
- Add powdered sugar and beat, adding vanilla and milk until desired consistency, adding more powdered sugar or milk if necessary.