Cinnamon Raisin Bread from Young Chefs Academy
Unleash the aroma of freshly baked sweetness with this Cinnamon Raisin Bread recipe from Young Chefs Academy! Perfect for beginners and seasoned bakers alike, this handcrafted bread blends soft, fluffy dough with a swirl of cinnamon-sugar richness and bursts of plump raisins in every bite. Featuring simple pantry staples like all-purpose flour, brown sugar, and whole milk, this recipe guides you through essential baking techniques, including kneading and proofing, to deliver a golden loaf that’s as beautiful as it is delicious. With a prep time of just 30 minutes and a cozy bake time of 35 minutes, this recipe is perfect for weekend mornings or a special homemade treat. Slice it up for a warm breakfast, toast it with butter, or enjoy it as an anytime snack—this cinnamon raisin bread is a timeless classic you’ll revisit again and again!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 cup Granulated sugar
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Salt
- 1 cup Whole milk
- 4 tablespoons Unsalted butter
- 2 Eggs
- 2 teaspoons Ground cinnamon
- 0.5 cup Brown sugar
- 1 cup Raisins
- 2 tablespoons Water
Instructions
In a small bowl, mix the yeast with 1/4 cup of warm water (approximately 105-110°F) and 1 teaspoon of sugar. Stir until dissolved and let the mixture sit for 5-10 minutes, or until foamy.
In a saucepan over medium heat, warm the milk and butter until the butter is melted. Remove from heat and let cool slightly, ensuring it is warm but not hot to the touch (about 110°F).
In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the yeast mixture, milk mixture, and eggs. Mix until the dough starts to come together.
Turn the dough onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Add a bit of flour if the dough is too sticky.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
While the dough rises, prepare the filling. In a small bowl, mix the ground cinnamon, brown sugar, and 2 tablespoons of water to form a paste. Set aside.
Once the dough has risen, punch it down and transfer it to a floured surface. Roll the dough into a rectangle approximately 9x18 inches.
Spread the cinnamon-sugar paste evenly over the dough, leaving a 1-inch border along the edges. Sprinkle the raisins on top.
Starting from one of the short ends, roll the dough tightly into a log. Pinch the seams to seal.
Place the rolled dough seam-side down in a greased 9x5-inch loaf pan. Cover and let the dough rise for an additional 30 minutes, or until it has risen slightly above the edge of the pan.
Preheat the oven to 350°F (175°C).
Bake the bread for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the cinnamon raisin bread warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.9 g | 9% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 228 mg | 10% | |
| Total Carbohydrate | 84.5 g | 31% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 43.6 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 255 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
