I love making bread and one of our favorites is this Cinnamon Sugar Swirl Raisin Bread. It’s a lightly sweetened dough with raisins and a swirl of cinnamon and sugar inside. Plus I love to top it off with a sweet glaze! I’ve been making this bread for years and it’s always a big hit. I make it in the morning and honestly it doesn’t last the day. It does take some time to make, however you’ll be so pleased with the result and your family will thank you!
Ingredients are as follows:
dough:
1/2 C warm water
1 pkg. yeast (7 g or 1/4 oz.)
1 tsp. sugar
3/4 C milk
1/2 C brown sugar
1/4 C butter, softened
2 eggs
1 tsp. vanilla
1 C raisins
1/2 tsp. salt
1/2 tsp. cinnamon
4 C flour
inside mixture:
4-5 Tbsp. butter, softened
2-3 Tbsp. cinnamon
3-4 Tbsp. sugar
glaze:
1 C powdered sugar
1 tsp. vanilla
2-3 tsp. milk
Directions:
In a small bowl mix the sugar and yeast into the warm water; set aside. (this is after it set a few minutes)
Bring the milk up to a simmer, turn off heat, and allow to cool down.
Cream together the butter and brown sugar.
Mix in the eggs and vanilla.
Mix in the yeast mixture, milk and raisins.
Slowly add the salt, cinnamon and flour until incorporated; knead for 5 minutes.
Place into a greased bowl, cover and allow to rise for an hour.
After the hour, on a floured surface, roll out into a rectangle.
Generously spread on butter, cinnamon and sugar.
Roll up jelly style then flip the ends up on top.
Flip over and place in a greased 9 x 5″ pan; preheat oven to 350 degrees.
Allow to rise until doubled.
Bake for 35-40 minutes, until golden brown and sounds hollow when you tap the top. Turn oven off, leave in there an additional 15 minutes.
Mix together the powdered sugar, vanilla and milk until creamy.
Remove bread from the pan and pour icing all over it.
Slice, serve and enjoy!
What type of yeast and should I plump up the raisins
You can use regular yeast, not fast rising, and there is no need to plump the raisins unless you’d like to…enjoy!
I forgot to add the salt as I was following the directions along with the photos… I would imagine the salt should go in sometime after the yeast has bloomed. When do you add the salt?
Add it in with the dry ingredients.
Where can I buy this Bread? CINNAMON SUGAR SWIRL RAISIN BREAD
Right now we don’t sell it, however I just opened a bakery so I’ll keep you posted!