The tastiest cinnamon raisin bread I’ve ever tasted was made by my dad, and I love it! a cinnamon- and raisin-loaded loaf of deliciously moist bread. Wonderful plain, toasted, or with a delicate buttercream icing coating.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Additional Time: | 2 hrs 5 mins |
| Total Time: | 3 hrs 20 mins |
| Servings: | 36 |
| Yield: | 3 9×5-inch loaves |
Ingredients
- 1 ½ cups milk
- 1 cup warm water (110 degrees F/45 degrees C)
- 2 (.25 ounce) packages active dry yeast
- 1 cup raisins
- 3 large eggs
- 1 ¼ cups white sugar, divided
- ½ cup margarine, softened
- 1 teaspoon salt
- 8 cups all-purpose flour
- 2 tablespoons milk
- 2 tablespoons ground cinnamon
- 2 tablespoons butter, melted
Instructions
- Warm 1 1/2 cups milk in a small saucepan over medium heat until bubbles appear, then remove from heat. Let cool until lukewarm.
- Stir together warm water and yeast in a large bowl; let sit until frothy, about 5 minutes. Mix in raisins, eggs, 1/2 cup sugar, margarine, and salt until combined. Stir in cooled milk. Add flour gradually to make a stiff dough.
- Remove dough to a lightly floured surface and knead for a few minutes. Transfer to a large, greased bowl and turn dough to grease the entire surface. Cover the bowl with a damp cloth and allow to rise until doubled, about 1 hour.
- Grease three 9×5-inch loaf pans; set aside.
- Punch down dough and transfer to a lightly floured surface. Roll dough into a large rectangle, about 1/2-inch thick. Moisten dough with 2 tablespoons milk. Mix together remaining 3/4 cup sugar and cinnamon in a small bowl; sprinkle over moistened dough. Roll up tightly into a log, about 3 inches in diameter.
- Cut log into thirds; tuck under ends to form loaves. Place into the prepared loaf pans and lightly grease the tops. Cover and let rise again, about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until loaves are lightly browned and sound hollow when tapped, about 45 minutes. Remove loaves from the pans and brush with melted butter. Let cool on a wire rack before slicing.
Nutrition Facts
| Calories | 182 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 115 mg |
| Sugars | 10 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
This was my first time making cinnamon raisin bread and this recipe was perfect. Better than store bought in my opinion.
I made it as the recipe called for. It’s delicious and super easy. I will save this recipe and make again. I think next time I may add more raisins is all.
OK, I honestly have never made cinnamon raisin bread or cinnamon rolls. With that said This is the best recipe to start with. This bread is awesome! The recipe is easy to follow. And i made no amendments to it. Tastes like a cinnamon roll. Perfection!
This was a great recipe! My kids said it definitely should get five stars. The only change I made in the ingredients was for the cinnamon sugar filling, I used 1/2 C white sugar and 1/4 C brown sugar. I had oversized loaf pans, so I made two loaves instead of three, and they needed at least 45 min to cook (I lost track of time as I was checking them) but I covered loosely with foil after about 20 min so they wouldn’t burn on top. The bread holds up well to make toast with the next day, and I expect it’ll make great french toast tomorrow (if we don’t eat all of the second loaf by then!).
Made exactly as recipe instructed…turned out AMAZING!!!
Outstanding!!!!! Stupendous, Best Ever!!!I have made this innumerable times – as my husband loves raisins – On Step 4 – I add 1/2 cup sprinkled on the rolled out dough prior to dividing it into 3 loafs. ENJOY
This was my 1st try at baking cinnamon raisin bread. I my have lost count on cups of flour. But it worked out. It is January and cool so it took forever to rise. In the end I have 2 loaves of delicious bread. Great with a cup of coffee.
This recipe is a keeper! My husband and I fell in love with this bread! I added a little brown sugar to the filling. Tastes like a cinnamon roll that you can just pop in the toaster. Sooooo good!
AMAZING!!!!!!!!! Best Cinnamin Raisin bread I have EVER had.
We love this recipe! Always a hit!
I decided to try one more time to make a bread for the family for Valentines Day. I don’t have a good history of bread making. I’ve been the family joke in the past. I followed the recipe and some of the other recommendations. Added extra cinnamon sugar, more raisins and allowed the dough to raise in the refrigerator over night. I baked it for 30 minutes and crossed my fingers. All I can say is Wow! Everyone loved the bread. Great flavor, nice sweetness and amazing consistently. My bread making status has been enhanced by this recipe to my highest level ever. I’m already get request for a repeat from the family. My honor has been restored. Thank you!
This my third attempt and third different recipe and it turned out as advertised. I got one big standard loaf from halving the recipe and I am really pleased. I did triple the raisin. One half cup would be too few raisins for me.
Oh my goodness! This is delicious! I can’t stop eating the bread. 2/1/21
Easy to make and it was wonderful!
It was delicious. Only thing, I would spread butter before adding sugar mixture…all mine fell out as I was rolling
sooooo good. This was the first time i have ever made any type of riding loaf bread. When i started mixing i didn’t realize it was for 3 loaves! I didn’t have 3 loaf pans so I baked them side by side in one large pan and they turned out great. i found the dough a little too wet and probably ended up adding another 2 cups of flour but really happy with the result. I put 2 loaves in the freezer will see how they are when time to thaw!
Love it!! But don’t bake for the full 45 minutes…. 32 mins was plenty!
Turned out tasty, but I think I will use butter instead of milk before sprinkling the sugar and cinnamon on
Great base recipe, after reading reviews: 50/50 whole wheat 1T cinnamon to dough 2 c raisins (doubled) 30 min bake time with 10 mins in oven after turned off
Love this. I added more cinnamon and raisins because we like alot of both.
It came out hard and too much cinnamin. I may have cooked it too long.