One of our favorite things to do on a Sunday afternoon is to have brunch. It’s a time to sit down, relax and talk to each other about how everyone’s week went.  We love to have Cinnamon Raisin Bread right out of the oven, but sometimes it seems like I can’t get it sliced fast enough! So I decided to make it into a bubble bread, then I can place it on the table and everyone can dig in…the perfect solution!

Ingredients are as follows:
 
3/4 C milk
1/4 C butter
 
3 C flour
1 package instant yeast
1/4 tsp. salt
3/4 C brown sugar
1 tsp. cinnamon
1/4 C water
1 egg, beaten
1 tsp. vanilla
 
2 C raisins
 
1 C butter, melted
1 C sugar
 
Directions:
Preheat oven to 350 degrees; grease a 12 cup bundt pan.
 
Heat milk in a small saucepan until it bubbles; remove from heat. Add the butter, stir until melted; set aside.

 

 

Put flour, yeast, brown sugar, cinnamon and salt in a bowl, mix well.

 
 

Add the water, egg and milk/butter mixture.

 
 
 

Mix until dough forms into a ball; add raisins and knead for an additional five minutes.

 
 

Divide dough into small balls.  Place one piece of dough into melted butter, then the sugar and then into the bundt pan. 

 

Continue until all the dough pieces are done. If you have any butter and sugar left over just mix them together and pour on top. 

 

Let rise until doubled in size.

 
 

Place into oven and bake for 30-35 minutes; until golden brown.

 
 
 

Remove from pan and drizzle on some icing.  I used vanilla icing, but I’m sure cream cheese would be great too!

 

 

Pull some apart and enjoy!

 

 

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