Cinnamon Raisin Bread Recipe

I honestly can’t think of a better way to start a weekend than with a fresh, warm loaf of homemade bread. The smell of cinnamon and rising yeast filling the kitchen is pure comfort, and this cinnamon raisin bread recipe delivers exactly that feeling. This isn’t just any loaf; we’ve elevated the classic with a rich brown butter cardamom swirl and a light orange blossom glaze for a truly special breakfast or snack. It’s a family-friendly favorite that’s surprisingly easy to achieve at home, even for new bakers. This guide simplifies the steps so you can create a soft, tender loaf that’s perfect for brunch or a cozy afternoon snack. Get ready to impress your family with a truly unforgettable cinnamon raisin bread that will quickly become a new tradition.

Ingredients

• Basic Bread Dough Ingredients: This includes 350 g (2 3/4 cups) all-purpose flour, 5 g (1 teaspoon) fine sea salt, and 60 g (1/4 cup) granulated sugar. You also need 60 ml (1/4 cup) warm whole milk (maintain temp between 40-45°C / 105-115°F for yeast activation), and 7 g (2 1/4 teaspoons) active dry yeast. Finish the dough with 1 large egg at room temperature (for richness and color), 60 g (1/4 cup) unsalted butter melted and cooled (adds tenderness), and 120 g (3/4 cup) raisins (or dried cranberries for a tart twist if that’s what you have in the pantry). You’ll also need 25 g (2 tablespoons) extra melted butter for brushing the pan.
• Brown Butter Cardamom Swirl: Start with 55 g (4 tablespoons) unsalted butter to brown, which creates a deep, nutty base flavor. Add 50 g (1/4 cup) light brown sugar, packed for sweetness and moisture. Finish the swirl seasoning with 2.5 g (1 teaspoon) ground cardamom and 0.5 g (1/4 teaspoon) ground cinnamon for a warm, fragrant spice blend.
• Orange Blossom Glaze: The glaze requires 120 g (1 cup) powdered sugar (sifted for smoothness) and 15 ml (1 tablespoon) whole milk (or heavy cream for extra richness). Use 2.5 ml (1/2 teaspoon) alcohol-free vanilla extract and 2.5 ml (1/2 teaspoon) orange blossom water for the signature flavor note. Adjust consistency by adding a tiny bit more milk if needed to reach a thick, pourable consistency.

Instructions

Here are the step-by-step instructions for creating this premium cinnamon raisin bread recipe with its unique brown butter swirl and glaze.

1. Activate the Yeast: In a small bowl, combine the warm milk (105-115°F), yeast, and 1 teaspoon (5 g) of the granulated sugar. Stir gently and set aside for 5-10 minutes until the mixture becomes foamy and bubbly, which indicates the yeast is active and ready to use. If it doesn’t foam, your yeast may be old or the milk temperature too high/low; start over with fresh yeast.
2. Make the Dough: In a large mixing bowl (or stand mixer bowl), combine the flour, remaining granulated sugar, and salt; whisk to distribute evenly. Add the activated yeast mixture, the room temperature egg, and the 60 g melted butter to the dry ingredients. Mix on low speed (using a spoon or dough hook) until a rough, shaggy dough forms, then knead on medium-low speed for 8-10 minutes until smooth and elastic. The finished dough should be slightly sticky to the touch.
3. First Proof (Rise): Transfer the dough to a lightly oiled bowl and turn to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm spot for 1 to 1.5 hours, or until it has noticeably doubled in size.
4. Prepare the Swirl Filling: While the dough rises, prepare the brown butter swirl by melting 55 g unsalted butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, for 5-7 minutes until the butter turns a golden brown color and has a distinct nutty fragrance; remove from heat immediately to avoid burning. Stir in the brown sugar, ground cardamom, and ground cinnamon until fully combined and set aside to cool slightly.
5. Shape the Loaf: Gently punch down the risen dough to release the air and transfer it to a lightly floured surface. Roll the dough into a large rectangle (approximately 30 cm x 40 cm / 12 inches x 16 inches). Spread the cooled brown butter mixture evenly over the rolled dough, leaving a 1 cm (1/2 inch) border along one of the long edges, then sprinkle the raisins evenly over the swirl mixture.
6. Roll and Slice: Starting from the long edge opposite the clean border, tightly roll up the dough into a log shape. Pinch the seam closed firmly to ensure the filling stays inside during baking. Using a sharp knife or unflavored dental floss, cut the log into 10-12 even slices (about 3-4 cm / 1.5 inches thick).
7. Second Proof and Baking Prep: Brush a 23 cm x 13 cm (9 inch x 5 inch) loaf pan with the remaining 25 g melted butter. Arrange the dough slices, cut-side up, snugly in the prepared pan; they will expand during the final rise. Cover the loaf pan loosely and let rise in a warm place for another 30-45 minutes, or until the slices look puffy and nearly doubled in size.
8. Bake and Glaze: Preheat oven to 180°C (350°F) and bake the bread for 30-35 minutes. The bread should be golden brown on top, and an instant-read thermometer inserted into the center should read 90-93°C (195-200°F) for doneness. Prepare the glaze by whisking together the sifted powdered sugar, milk, vanilla extract, and orange blossom water; add more milk if needed for desired consistency.
9. Cool and Serve: Let the cinnamon raisin bread cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Once fully cooled, generously drizzle the orange blossom glaze over the top of the loaf. Slice and serve warm or at room temperature, perhaps with a light dusting of ground cardamom on top for an extra aromatic touch.

Tips for Achieving the Perfect Swirl and Soft Loaf

For a perfect, soft loaf, several small details make a big difference. First, ensure proper kneading: 8-10 minutes is ideal for gluten development, resulting in a smooth, elastic, slightly sticky dough. Under-kneaded dough will be dense; over-kneaded dough turns tough.

• Cool the Swirl Filling: The brown butter mixture must cool to room temperature before you spread it onto the dough. If it’s warm, it can start to melt the dough, making rolling difficult and causing filling leakage.
• Don’t Rush Proofing: Rising times are estimates; rely on visual cues (doubled in size, puffy) rather than strict time. If your kitchen is cold, I like to pop the loaf pan into the cold oven with just the light on to create a warm spot, which makes baking this cinnamon raisin bread recipe more reliable.
• Use Dental Floss for Clean Cuts: For perfectly separated slices without smashing the shape, use unflavored dental floss instead of a knife. Slide the floss under the log, cross the ends at the top, and pull firmly to slice cleanly through the dough.

How to Store and Enjoy Your Fresh Cinnamon Raisin Bread

Proper storage is essential to keep your fresh cinnamon raisin bread tender. Keep the loaf tightly wrapped in plastic wrap or placed in an airtight container at room temperature for up to 3 days. For longer storage (up to 3 months), slice the cooled bread and freeze individual slices in a freezer-safe bag, separating layers with parchment paper to prevent sticking.

To reheat, toast individual slices or reheat larger pieces wrapped in foil in a 350°F oven for 10-15 minutes. This bread is fantastic served warm, plain, lightly toasted, or used to make an incredible French toast casserole for a family-friendly meal.

FAQs

Here are some of the most common questions about baking this cinnamon raisin bread recipe.

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast at a 1:1 ratio. Instant yeast doesn’t require pre-activating; simply mix it with the dry ingredients in step 2, making the process faster for quick meals.

How do I prevent the raisins from sinking to the bottom?

To ensure even distribution, lightly coat the raisins in a teaspoon of flour before sprinkling them onto the swirl mixture. This prevents them from clumping together and helps them stay suspended within the dough as it bakes.

My bread is dense after baking, what went wrong?

Density usually indicates either insufficient kneading (dough wasn’t elastic enough) or under-proofing. Ensure both rising stages are completed fully, and avoid adding too much extra flour during kneading or shaping. This is crucial for a light and airy cinnamon raisin bread.

Can I skip the brown butter step for the swirl?

You can use melted regular butter instead of brown butter, but you will miss out on the rich, nutty flavor notes that add depth to the final bread. I’ve made this cinnamon raisin bread both ways, and the brown butter version offers a significantly more complex flavor.

How can I make this ahead of time?

After shaping the log (Step 6), you can store the unbaked loaf wrapped in plastic wrap in the refrigerator for up to 12 hours. Let it come back to room temperature for at least 1-2 hours before proofing (Step 7) and baking. This makes it a great option for meal prep.

What other flavors pair well with this recipe?

The brown butter and cardamom are specific choices, but you can customize with other spices like ginger, nutmeg, or allspice. For a different twist, swap the raisins for dried cranberries or chopped dates, or add pecans to the swirl mixture for extra texture in your family-friendly cinnamon raisin bread.

Conclusion

This cinnamon raisin bread, elevated by the brown butter cardamom swirl and orange blossom glaze, is a true labor of love that results in unparalleled comfort. We hope you give this recipe a try this weekend; be sure to save it on Pinterest to revisit for future bakes.

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