This handmade bread has a lovely cinnamon, walnut, and raisin filling and is not overly sugary. This bread tastes as good as it looks.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 20 |
| Yield: | 1 large loaf |
Ingredients
- 1 cup milk, room temperature
- 1 egg, beaten
- 2 tablespoons butter, softened
- 1 ½ teaspoons salt
- 3 tablespoons white sugar
- 3 cups bread flour
- 2 teaspoons bread machine yeast
- 3 tablespoons butter, melted
- ⅔ cup brown sugar
- ¾ teaspoon ground cinnamon
- 1 cup chopped walnuts
- 1 cup raisins
- 1 egg, beaten
- 1 tablespoon water
- ½ cup chopped walnuts
Instructions
- Place milk, one egg, two tablespoons butter, salt, 3 tablespoons sugar, flour and yeast in bread machine pan. Select Dough cycle, and press start.
- When cycle is complete, remove dough from machine, punch down, and let rest for 5 minutes. Roll out on lightly floured board into an approximately 24×10 inch rectangle.
- Brush the dough with 3 tablespoons melted butter, then sprinkle with brown sugar, cinnamon, 1 cup nuts and raisins. Roll up tightly, jelly roll style from the longer side. Place on a greased baking sheet, shape into a ring, and seal ends. Mist with warm water, cover with plastic wrap which has also been mist with water, and let rise in a warm place until doubled in size, approximately 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). In a small bowl, beat together 1 egg and 1 tablespoon water; set aside.
- Just before baking, brush dough with egg mixture, sprinkle with remaining 1/2 cup walnuts. Bake in preheated for 20 to 25 minutes. This is a dense ring and if it browns too quickly, just cover with foil and continue to bake.
Nutrition Facts
| Calories | 215 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 210 mg |
| Sugars | 8 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious! It tasted like cinnamon roll. Yummy, so good! I definitely would make this again!
Made with pecans instead of walnuts, just due to personal preference. Made as a loaf rather than ring. Did not top with additional pecans. Very tasty! It’s just fine on it’s own at room temp…but warm it up for a few seconds or toast and top with butter and it’s awesome! Also makes phenomenal french toast!
This bread was excellent! Will be my new staple to bring to brunches. A lesson learned though; I left it to rise for several hours while I did a few errands. It got too big and started falling apart, which caused a mess in the oven. This also messed with the bread/filling ratio (too much bread). I will definitely only allow it to rise for 1 hour next time.
Disappointed. Tried to make a variation described by sandygocal, but the dough turned out extremely sticky and messy. Result tasted ok, but I felt it was a waste of good walnuts. Won’t be making this one again.
OHMYGOD delicious.
This is the best recipe for cinnamon bread. It was great – everyone loved it.
Awesome recipe! My kids loved it. To try to make it more healthy I substituted 1 cup of white flour with 2 heaping tablespoons of milled flax seed and then filled the rest of the measuring cup with whole wheat flour. It was a gloppy mess after the dough cycle ended so I added a small amount of white flour (2-3 T) and gently worked it in; let it rise in warm oven for about 20 minutes and continued onward. I also increased cinnamon to 1 t (we love cinnamon) and omitted the raisins. It did take a little longer bake, 4-5 minutes maybe, and as suggested I lightly covered it after 12 minutes of baking. Not a hard a recipe — machine did most of the work. Thanks Marylyn! P.S. No one noticed the flax or the wheat 🙂
This is a wonderful recipe! It isn’t too sweet & it is beautiful to look at. I made it using wheat flour (minus the raisins) & it turned out very nice. I did have to cover it for the last few minutes as the walnuts started to burn. I will definately make this one again!
The way I made this, it was a delicious cinnamon swirl bread. I was able to make two 8 inch loafs with this. The only thing I would do next time is to double the filling, but I think that it was lacking filling because of the fact that I made it two loaves instead of a ring. Will make this again! Tastes great toasted with butter and a cup of tea!
Came out really pretty. Seemed kind of time consuming and took a lot longer than the 25min to bake.
What a great bread! I used the Sweet cycle on my Wellbilt, and after the 2nd knead, I paused the machine, rolled out the dough approximately 5 by 18. Used half amount of the filling listed, and rolled from the short side. Pinched the ends and edge closed, and returned the dough to the machine and resumed the cycle. Did not use topping. This made a perfect swirl and did not have to use my oven.
We all enjoyed this recipe, but I think next time I will use pecans rather than walnuts (just a personal preference).
Easy and relatively quick. I will be making this for our family at the holidays.
I am not a big walnut fan, so I made mine without walnuts, and it is still fabulous!!!!!
My husband and father both loved this bread. Both went back for seconds, which is something these two picky eaters hardly ever do. Next time I will try it as a loaf instead of a ring.