Cinnamon Raisin Bread Recipes – The most tender soft bread for breakfast!
- Cinnamon Raisin Bread Recipes – The most tender soft bread for breakfast!
- Cinnamon Raisin Bread Recipe
- Swirled Cinnamon Raisin Bread Recipe
- Cinnamon-Raisin Bread Pudding Recipe
- Glazed Cinnamon Raisin Cobblestone Bread
- Yeast-Free Buttery Cinnamon Raisin Bread
- Cinnamon Raisin Honey Bread
- Braided Cinnamon Raisin Bread
- Cinnamon Raisin Bread
A Cinnamon Raisin Bread recipe is one of those most toothsome and tender bread that you can easily prepare at home, all it takes some simple ingredients and some wonderful tips to guide you from scratch.
The classic cinnamon raisin bread is fully possessed with a regal cinnamon flavour vibe along with a sweet, sour play of crunchy raisins! A homemade cinnamon raisin bread preparation is a pretty much time-consuming task, which will require a few efforts and work! But well, if you ask me, I would anytime go for my lovely homemade cinnamon raisin bread instead of spending bucks on those month-old store brought expensive bread packages!
Cinnamon Raisin Bread Recipe
This spectacular recipe consists of ground cinnamon beautifully amalgamated with dough, instead of an addition of swirled filling, chuck the idea of most common cinnamon raisin lovers. And in the end, what you get is an amazingly beautiful, deep-gold shaded, fragrant loaf embellished with tangy sour raisins, a great delightful way of toasting.
- Lukewarm milk – 3/4 cup (170g)
- Butter softened – 2 tablespoons (28g)
- Raisins – 1/2 cup (85g)
- Salt – 1 1/4 teaspoons
- Old-fashioned rolled oats – 1/2 cup (50g)
- Brown sugar, packed – 1/4 cup (50g)
- Cinnamon – 1 teaspoon
- Lukewarm water* – 1/4 to 1/3 cup (57g to 74g)
- All-Purpose Flour – 3 cups
- Instant yeast – 2 1/2 teaspoons
- First of all, take all of the ingredients and combine them, completely blend them and knead with your hands or by mixer or you can set a bread machine on the dough cycle, make perfectly smooth, tender dough.
- Prepare the dough and shape the dough into a circular ball, and keep it in the greased bowl and keep it for at least two hours and allow it to rising or to the point it becomes very perfectly puffy.
- Afterwards, shape it into a log by gently deflating the raised dough and take 8 1/2″ x 4 1/2″ loaf pan and keep it on a lightly greased pan. Get some plastic wrap and tent the pan with lightly plastic wrap. Allow the dough to rise about 1 1/2 to 2 hours, or to the point, it is above 1″ to 1 1/2″ above the rim of the pan. Keep the oven to preheat at 350°F at the end of the rising time.
- Remove the cover from the risen loaf, drizzle up some milk or water, and stream some cinnamon-sugar; you can add some extra flavour if you feel.
- Bake the bread until it takes some deep golden brown shade for about 40 to 45 minutes, and a digital thermometer should register at least 190°F when inserted. If the bread takes up browning too quickly, wrap it using some aluminium foil, at least for 10 to 15 minutes prior baking process.
- Take it out from the oven, and place onto a rack, let it gel cool at least for 5 minutes. Wrap it well once it gets properly cool. Storing at room temperature will keep it fresh up to 5 days as there are no preservatives.
Swirled Cinnamon Raisin Bread Recipe
A cup of warm hot coffee and tender slices of warm cinnamon bread will make your holiday visitor’s supper much more beautiful, and guess what? Your weekend breakfasts would be more enchanting.
- Active dry yeast – 2 packages (1/4 ounce each)
- Warm water (110° to 115°) – 2 cups
- Sugar – 1 cup.
- Canola oil – 1/4 cup
- Salt – 2 teaspoons
- Eggs – 2
- All-purpose flour – 6 to 6-1/2 cups
- Raisins – 1 cup
- Canola oil – additional
- Ground cinnamon – 3 teaspoons
- First of all, diffuse some yeast in the large sized bowl. After that, stream 1/2 cup sugar, salt, eggs, oil, and 4 cups flour. Beat the mixture until it becomes very smooth. To prepare more soft dough, stream some remaining flour.
- Turn it onto a perfect floured surface; knead it using your hands and make a smooth and elastic mixture, at least for 6-8 minutes. Keep it in a greased bowl. Flip it once onto the grease top.
- Cover and allow it to rise until doubled or in a warm place for a 1-hour time duration.
- Afterwards, punch the dough down. Flip it onto a gently floured surface; spate it in half. Drizzle up 1/2 cup of raisins into each and knead properly; roll out every portion into a rectangle shape of 15×9-in. Stream some additional oil and brush. Blend the cinnamon and remaining sugar together; stream it within edges 1/2 in.
- Firmly roll up, in a jelly-roll style, start with a simple short side; seal the seam by pinching it once. Take two greased 9×5-in Loaf pans and place as seam side down. Cover it up and allow it to get doubled up and rise for at least 30 minutes.
- Keep the oven to preheat to 375°. Drizzle up some oil and brush with it. Bake it for at least 45-50 minutes; it should take some golden brown shade. Take out from the pans and shift to wire racks for cooling.
Cinnamon-Raisin Bread Pudding Recipe
This cinnamon raisin bread pudding is extremely rich in flavour, and the recipe gets prepared simply in a few minutes. This classic bread pudding is filled with rich, old-fashioned flavour, so we can assure you that it will become an unforgettable love of your every pal! This ultimate cinnamon raisin bread pudding is a unique flip on monotonous breakfast and dessert; in the end, you might come to the definitive conclusion of the best usage of cinnamon raisin bread! Go for this super easy recipe, which needs only a few ingredients!
- Cubed cinnamon-raisin bread – 1 cup
- Egg – 1 Large sized
- Milk – 2/3 Cup
- Brown sugar – 3 tablespoons
- Butter, melted – 1 tablespoon
- Ground cinnamon – 1/2 teaspoon
- Ground nutmeg – 1/4 teaspoon
- Dash Salt
- Raisins – 1/3 cup
- Keep the oven to preheat at 350°. Take a greased 2-cup baking dish and keep the bread cubes in it. Now take a small-sized bowl, whisk the milk, nutmeg, brown sugar, egg, butter, cinnamon, and salt until it properly blended. Stir in some raisins. Stream it over bread; allow it to stand until bread becomes tender, about 15 minutes.
- Bake it for at least 35-40 minutes; or until a knife totally comes out clean when inserted in the center. Serve it warm.
Glazed Cinnamon Raisin Cobblestone Bread
This yum filled recipe consists of sweet yeast bread, which is chopped into small chunks that stand for amazing cobblestone effect and addition of optional sweet glaze is must to raise the yumminess!
- Warm whole milk ((110° to 115°F)) – ½ cup
- White sugar – ¼ cup
- Instant yeast – 1 ½ teaspoon
- Egg – 1 large
- Egg yolk – 1 (at room temperature)
- Bread flour – 2 ¼ cups
- Salt – ½ teaspoons
- Unsalted butter – ½ cup (very soft, but not melted)
- Large egg – 1 (lightly beaten)
- Ground cinnamon – 2 teaspoons
- Light brown sugar – ½ cup (firmly packed)
- Raisins – ½ cup
- Icing/confectioners’ sugar – 1 cup
- Milk – 2-3 tablespoons
- Vanilla – ¼ teaspoons
- To make the dough: Take warm milk and sugar and combine them in a large bowl or the bowl of the stand mixer, after that drizzle up some yeast on it, blend it well by stirring. Give a rest of 5 to 10 minutes to the mixture, let it stand for 5 to 10 minutes, until the whole yeast gets activated and starts to become foamy or bubbly. After that mix egg and yolk, and whisk them by using hands, blend it well. Stream a flour and salt by using a spatula.
- Connect the hook of dough and knead for 2 minutes on low speed. The dough might look quite ragged at a particular point. You can increase the speed and knead for an extra minute. While the mixer is still running, pour the soft butter, carefully add one tablespoon at a single time, which allows each addition to get blended in before you add on the next. Once complete butter has been added and blended, slow down the speed and keep kneading for extra 5 to 6 minutes, to the point your dough starts looking tender, smooth and silky.
- Take out the dough and keep it in a lightly buttered or oil brushed bowl. Get a little amount of butter or oil and gently brush it up on the surface of the dough. Wrap it up with a plastic wrap and allow the dough to rise or let it get doubled up about 1 to 1 1/2 hours.
- Flip the dough onto a work surface which is floured. Press it gently to discard any air. Drizzle up some flour and spread onto a 12 by 15-inch rectangle. While keeping the dough make sure that one of the long sides is parallel to you, arrange and place the dough in such a particular position.
- Get beaten egg and brush the dough lightly and consistently with it, leave a 1-inch border and keep the long edge of the dough opposite to you. Mix the brown sugar and cinnamon in the small bowl. After that, gently stream this mixture upon the egg glaze, you can spread it out simply by using your fingers into an even layer. Pour the raisins over the top of it evenly.
- Start with the longest edge close to you, make a tight roll by rolling the dough and pinch the seam to close. Make sure the seam should be facing upward while rolling the dough, roll the dough in such a manner. Use a sharp knife to slice the roll in half lengthwise and chop it crosswise into 12 even chunks. Take a 9×5 loaf pan and lightly butter it and shift the pieces to the pan. Try to keep the bottom layer of dough into side down position, so that it will be easier to take out the bread from the pan after the baking is done and it will also prevent the sugar from totally burning out, which is on the bottom of the pan. Otherwise, simply toss them. Even out the top portion as much as you can; even if you get a rugged look, it’s fine and beautiful.
- Take a greased plastic wrap and wrap the pan very gently with it, let the dough get rise for 1 – 1 1/2 hours, at least to the point it reaches 1/4-inch below the rim of the pan.
- Make the oven ready by preheating it at 350°F, bake the loaf for 35 to 45 minutes in the center of the oven along with the rack, an instant-read thermometer should register 190°F when inserted in the center and should come out clean. Shift it to a rack and give it some rest to get cool in the pan, for 15 minutes. Afterwards, take a piece of parchment paper and upturn a loaf onto it, and once again let it get cool completely.
- Make a glaze by blending all the glaze ingredients until they get smooth. Pour over cooled loaf.
Yeast-Free Buttery Cinnamon Raisin Bread
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No fragrance or perfume can match the regal scent of homemade cinnamon raisin bread, and this yummy buttery cinnamon raisin loaf is loaded with such a beautiful aroma. This loaf is packed with earthy ground cinnamon flavor, pleasant fresh, vanilla aroma and the presence of plump, juicy sour, sweet raisins, what’s more amazing, it is wholly yeast free! So go for this most delicious yeast free version of cinnamon raisin bread.
- Raisins – 1 cup
- All-purpose flour – 2 cups
- Dark brown sugar – ¼ cup
- Granulated sugar – 2/3 cup (divided)
- Baking soda – 1 teaspoon
- Coarse salt – ½ teaspoons
- Large egg – 1 at room temperature
- Buttermilk – 1 cup
- Vanilla extract – 2 teaspoons
- Unsalted butter – 4 tablespoons, melted and divided
- Ground cinnamon – 2 teaspoons
- Pinch ground nutmeg
- Keep the oven to preheat at 350° F and take an 8×4-inch loaf pan and grease it.
- Take the raisins and soak them in a hot or lukewarm water for about 15 minutes, afterwards drain the water and keep aside.
- Whisk together brown sugar, 1/2 cup of the granulated sugar, the flour, the baking soda, and salt in a large-sized bowl. Take the buttermilk, vanilla, egg and three tablespoons of the butter and whisk together in a small bowl.
- Until the batter is moistened, gently pour all the wet ingredients into the dry. Drizzle up some raisins.
- Blend the leftover granulated sugar, the cinnamon, and the nutmeg in a spate small bowl. Save one tablespoon of this cinnamon-sugar to top on the bread.
- Take the greased loaf pan, Spoon half of the batter into it and then drizzle up some reserved cinnamon sugar on it. Once again do the second layer of batter and cinnamon sugar. To swirl the cinnamon sugar throughout, then cut a batter by using a knife.
- Bake it for 55-60 minutes; or until a toothpick, when inserted into the center of the loaf comes out totally clean. Pour the leftover one tablespoon of butter evenly baste the top of the bread and sprinkle up the reserved one tablespoon of cinnamon-sugar.
- Allow the bread to get cool in the loaf pan for 10 minutes, before you shift it to a wire rack, and then again cool it for an additional 10 minutes. Slice and serve.
Cinnamon Raisin Honey Bread
Cinnamon raisin honey bread is a classic amalgamation of delightful loaf made with honey, crunchy raisins and other flavourful spices.
- Butter or margarine – 1/2 cup
- Packed brown sugar – 1/2 cup
- Salt – ¼ teaspoon
- Large eggs – 2
- Honey – 1/2 cup
- Buttermilk – 1/2 cup
- Ground cinnamon – 1 tablespoon
- All-purpose flour – 2 cups
- Baking soda – 1 teaspoon
- Ground cloves – ½ teaspoons
- Raisins – 1 cup
- Walnuts – ½ cup, chopped
- Keep the oven to preheat at 325 degrees. Take a loaf pan and grease it.
- Prepare the cream by mixing butter and sugar together. After that, pour eggs, one egg at a time and beat it until it becomes a fluffy mixture. Get honey and buttermilk and blend in.
- Whisk together baking soda, cinnamon, flour, cloves and salt until nicely blended in a separate bowl and fluffy.
- Pour dry ingredients in the blend. Drizzle some raisins and nuts. Spoon it into a loaf pan.
- Bake it for at least 1 to 1 ½ hour. Give it a rest and let it get cool for 10 minutes and upturn onto a cooling rack to cool it completely.
Braided Cinnamon Raisin Bread
This amazing bread can be ultimate as an Easter Bread. You can use moist raisins. Soak your raisin in boiling water for 5-10 minutes if they are dry, then drain and blot. And remember to keep all of the ingredients at room temperature.
- Salt – 1//2 teaspoon
- Bread flour (all-purpose flour will be fine too) – 2 cups
- Sugar – ¼ cup
- Yeast – instant or active dry – 1 packet (2 tsp/7 gm)
- Milk (reduced-fat or whole milk) – ¾ cup (heated)
- Vegetable oil – 3 tablespoons
- Egg – 1
- Moist golden raisins – 1 cup
- Brown sugar – ¼ cup
- Additional flour – ¼ – ½ cup
- Softened butter – 2 tablespoons
- Cinnamon – 1 Tablespoon
- Egg yolk 1 + water – 1 teaspoon
- Powdered sugar – 1 cup + milk – 2 tablespoons
- Take sugar, salt, flour, yeast and combine them together in a mixing bowl.
- Pour the warm milk and afterwards oil and egg.
- Use an electric mixer to beat it for 2 minutes on medium-high speed.
- Pour some raisins and flour in order to create a mass.
- Knead it for 2 minutes, shift it to a floured surface.
- Wrap the dough and give it a rest of 10 minutes.
- In the meantime, you can line up a baking sheet along with parchment paper, and blend the brown sugar & cinnamon in the bowl.
- Roll out the dough into rectangle shape of 9 x 12-inch. Chop it into three 3 x 12-inch strips.
- Roll out the butter on each strip. Pinch the seams and if needed to stick, moisten the long edges. To make three sealed ropes along with a filling inside, simply cover over sealed sides with floured hands.
- Form into a braid, tuck in the edges. Keep on the baking sheet. Get a towel and cover it, let it to rise in a warm spot for 1 to 1 1/2 hours, or till the point it doubles in size.
- Brush up some egg wash on the loaf. Bake it for 25 minutes in the oven which is preheated at 375° F. Cover it by using a foil tent the last 10 minutes to save it from turning brown if it is needed.
- Give it is rest of 10 minutes and lay some glaze topping.