Homemade Cinnamon Raisin Bread

frosted cinnamon bread with raisins on a wire rack

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Homemade Cinnamon Raisin Bread

Cinnamon raisin bread is one of those bakery classics that feels familiar in the best way. Soft slices with ribbons of cinnamon sugar, and sweet raisins in every bite. And the vanilla glaze will melt in your mouth!

Prep Time30

Cook Time45

Rise Time1

Total Time2 15

Course: Bread, Breakfast, Dessert, Snack

Cuisine: American

Servings: servings

Calories: 367kcal

Author: Julie Clark

Ingredients

1/2 cup warm water about 110-115ºF
3/4 cup 2% milk about 110-115ºF
1 packet instant yeast or active dry yeast
2 tablespoons salted butter softened
2 tablespoons granulated sugar
3 1/3 cups bread flour or all-purpose flour
1 1/4 teaspoons salt

Cinnamon Filling:

1 1/2 cups raisins chopped in food processor
2 cups water for soaking the raisins
3/4 cup powdered sugar
3 tablespoons ground cinnamon
1 teaspoon vanilla extract
1 large egg white whisked

Frosting:

1 cup powdered sugar
1 tablespoon salted butter melted
1/2 teaspoon vanilla extract
2-4 tablespoons heavy cream

US Customary - Metric

Instructions

Pour the warm water and milk in a stand mixer bowl. Sprinkle the yeast on top of the water and give it about 3 minutes to become a frothy. 1/2 cup warm water, 3/4 cup 2% milk, 1 packet instant yeast
1/2 cup warm water, 3/4 cup 2% milk, 1 packet instant yeast
Add the butter, sugar, flour and salt to the mixing bowl. With the paddle attachment, mix the ingredients until they are combined. Then take off the paddle attachment and replace it with the dough hook. Knead the dough on medium speed for about 5-7 minutes. 2 tablespoons salted butter, 2 tablespoons granulated sugar, 3 1/3 cups bread flour, 1 1/4 teaspoons salt
2 tablespoons salted butter, 2 tablespoons granulated sugar, 3 1/3 cups bread flour, 1 1/4 teaspoons salt
Place the dough in a greased bowl and cover it. Let it rise in a warm space for about 30-45 minutes, or until doubled in size.
While the dough is rising, soak the chopped raisins in the 2 cups of warm water. Let this rest for at least 30 minutes. Then drain liquid well and press lightly to get rid of excess water. 1 1/2 cups raisins, 2 cups water
Take the dough ball and roll it out in a rectangle on a floured surface. The rectangle should measure about 9" (or the length of your loaf pan) by about 18".
In a small bowl, combine the powdered sugar, cinnamon and vanilla. Using a pastry brush, brush the whisked egg white over the rolled out dough. Sprinkle the cinnamon sugar powder mixture on top of the dough. Then sprinkle the drained raisins over the rectangle. Roll the dough starting at the 9" end. 3/4 cup powdered sugar, 3 tablespoons ground cinnamon, 1 teaspoon vanilla extract, 1 large egg white
3/4 cup powdered sugar, 3 tablespoons ground cinnamon, 1 teaspoon vanilla extract, 1 large egg white
Place the dough roll in a greased 9x5 bread loaf pan seam side down. Cover the pan and allow the bread to rise for another 30-40 minutes.
Preheat the oven to 350ºF. Bake the bread for 40-45 minutes, then let cool on a wire rack.
While the bread is cooling, prepare the frosting. In a small bowl, combine the powdered sugar, melted butter, vanilla and cream. Whisk together until smooth, adding more cream if you'd like. Once the bread is mostly cool, spread or drizzle the frosting on the top of the bread. 1 cup powdered sugar, 1 tablespoon salted butter, 1/2 teaspoon vanilla extract, 2-4 tablespoons heavy cream
1 cup powdered sugar, 1 tablespoon salted butter, 1/2 teaspoon vanilla extract, 2-4 tablespoons heavy cream

Notes

Chopping the raisins into smaller bits help prevent air pockets form forming between the swirls of the bread.
If you want a thicker glaze that sits on top, wait until the bread has cooled. If you like a glaze that melts and runs down the sides, spoon it on while the bread is still warm.
If you want clean slices that hold their shape, let the loaf cool before cutting. The bread firms up slightly as it cools, making it much easier to slice neatly. Use a sharp serrated knife to cut the bread.
Once the cinnamon raisin bread has cooled completely, store it tightly wrapped at room temperature for up to 2 days. For longer storage, wrap the loaf or individual slices well and store in the freezer for up to 2 months. Thaw at room temperature or warm slices gently before serving.
Refer to the article above for more tips and tricks.
The calories shown are based on the bread being cut into 10 slices, with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition