I used to love cinnamon raisin bread when I was younger, it is so delicious when you toast it and then eat it with just a little bit of butter. I found this recipe on thepioneerwoman.com, and after my first attempt at making bread went so well, I knew I could make this!
thepioneerwoman.com is an amazing website for new recipes; not only is everything on the site delicious, but she also has step-by-step photos for each of her recipes, which is a huge help!
I still get excited when the dough rises!
The smell this bread makes when it is baking is so awesome, it just makes you happy. This bread holds up really well to being toasted, so it makes a wonderful and quick breakfast.
This recipe makes one loaf; I strongly recommend that you double it!
- 1 cup milk
- 6 tbsps butter
- 2 1/2 tsp active dry yeast
- 2 eggs
- 1/3 cups sugar
- 3 1/2 cups flour
- 1 tsp salt
- 1/3 cups sugar
- 2 tbsps cinnamon
- extra soft butter for greasing pans and the dough
- Melt the milk and butter together in a small saucepan until really warm, but do not bring to a boil
- Let cool, and when warm to the touch sprinkle the yeast over the top, and carefully stir
- Let sit for 10 minutes undisturbed
- Whisk together the flour and the salt, set aside
- Beat the sugar and eggs together
- Pour the milk/butter/yeast mixture into the sugar/egg mixture, and stir/beat until completely mixed together
- Add half the flour, and mix until fully incorporated
- Add the remaining flour, and mix until dough forms
- Knead the dough on a floured surface or using your dough hook with your stand mixer, knead for about 10 minutes
- Warm up a glass or metal bowl (ex: fill with hot water, then dry) and coat with a little bit of vegetable oil
- Place the dough in the warm bowl, and roll it around until it is coated with the vegetable oil
- Cover with a tea towel, and let sit for approximately two hours in a warm spot
- After the dough has risen, place it onto a floured surface, and then roll it out into a rectangular shape, about 9" by 24"
- Cover the surface of the dough with the 2 tablespoons of softened butter
- Mix together the sugar and cinnamon in a small bowl, and then sprinkle evenly over the buttered dough
- Roll the dough into a 9" long roll
- Place the roll (seam side down) into a loaf pan that has been generously coated in butter
- Cover with a tea towel, and let rise for 1 to 2 hours
- Bake at 350 F for 35 - 40 minutes, or until golden brown on top
- Allow the loaf to cool before slicing. This bread is great by itself, or toasted with some butter. Yum!