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Cinnamon Raisin Bread

Author Katie

Ingredients

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

FROSTING

  • 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

Instructions

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.