Cinnamon Raisin Recipe

Proof raisins (optional)

Place the raisins in a small bowl and pour 1/4 cup of the warm milk over them. Let sit 10 minutes to plump, then drain any excess milk. This keeps raisins moist in the finished bread.

Mix dry ingredients

In a large bowl or the bowl of a stand mixer fitted with a dough hook, whisk together 3.25 cups flour, 2 tsp instant yeast, 3 tbsp sugar, 1 tsp salt, and 1 tsp ground cinnamon until evenly distributed.

Combine wet ingredients

Whisk together 1 cup warm milk (about 105–115°F / 40–46°C), 3 tbsp melted butter (cooled slightly), and 1 large egg in a small bowl.

Form the dough

With the mixer on low (or using a spatula by hand), add the wet mixture to the dry ingredients and mix until a shaggy dough forms. If using a stand mixer, increase speed to medium and knead 6–8 minutes until the dough is smooth, slightly tacky, and springs back when pressed. If mixing by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.

Add raisins

During the last 1–2 minutes of kneading, add the 3 oz plumped (or dry) raisins and knead until evenly distributed. If using a mixer, add raisins in intervals so they incorporate without smashing.

First rise

Lightly oil a bowl, place the dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free spot until doubled in size, about 60–90 minutes depending on room temperature.

Prepare filling

While dough rises, cream together 4 tbsp softened butter, 1 cup packed light brown sugar, 2 tbsp ground cinnamon, and 1/2 tsp vanilla until smooth and spreadable. If it’s too stiff, let it sit at room temperature a few minutes.

Roll out dough

After the first rise, gently deflate the dough and turn it onto a lightly floured surface. Roll into a rectangle about 12 x 8 inches (30 x 20 cm) and roughly 1/4-inch thick.

Spread filling

Evenly spread the prepared cinnamon-sugar filling over the dough, leaving a 1/2-inch border on one long side to help seal. Make sure raisins are distributed; you can press some into the filling if they shifted during rising.

Roll and seal

Starting from the long edge opposite the unfilled border, tightly roll the dough into a log. Pinch the seam and ends to seal. If you prefer individual rolls, cut the log into 12 equal slices (about 1 inch each). For a loaf, tuck ends under and place seam-side down into a greased 9 x 5-inch loaf pan.

Second rise

Cover the shaped loaf or arranged rolls with lightly greased plastic wrap or a towel and let rise until puffy, about 30–45 minutes (it may not fully double). Meanwhile, preheat the oven to 350°F (175°C).

Egg wash

Whisk together 1 large egg and 1 tbsp milk. Brush the surface of the loaf or rolls gently with the egg wash, taking care not to deflate them. Sprinkle 2 tbsp turbinado or coarse sugar on top if desired for sparkle and crunch.

Bake

Bake in the preheated 350°F (175°C) oven. For individual rolls, bake 18–22 minutes until golden brown. For a loaf, bake 30–35 minutes until the top is deep golden and an instant-read thermometer inserted into the center reads 190–200°F (88–93°C). If the top browns too quickly, tent loosely with foil for the last 10 minutes.

Cool

Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool further. For best slicing, let the loaf cool at least 30 minutes; rolls can be enjoyed warm or cooled.