Cinnamon Raisin Bread

Imagine a symphony of textures and flavors in your hands. That’s cinnamon raisin bread: a soft, pillowy dough cradling plump, juicy raisins studded with warm, fragrant cinnamon. A dusting of cinnamon sugar adds a touch of rustic charm.

Toast it to crispy perfection for a golden morning treat. Spread it with butter and jam for a comforting afternoon snack.

The sweet smell wafting from a warm oven on a cold day. Sharing slices with loved ones around a cozy table. The simple pleasure of a warm, sweet treat enjoyed anytime, anywhere.

So, indulge in a loaf of cinnamon raisin bread. It’s an experience for your senses, a comfort for your soul, and a taste of pure, wholesome goodness.

 Cinnamon Raisin Bread

Course: Breads and Rolls


Prep time


Cooking time




  • 2 cups all purpose flour

  • ½ cup milk

  • ¼ cup water 

  • 3 tablespoons  butter

  • 3 tablespoons sugar

  • 1/2 cup raisins

  • 2 tbsp milk powder

  • 1.5 teaspoon instant yeast

  • 1/4  teaspoon salt

  • For Cinnamon Mixture

  • 1 tablespoon ground cinnamon

  • 1 tablespoons powdered sugar

  • 1 tablespoon butter

  • ½ tablespoon cornstarch


  • Wash raisins. Transfer them to a deep bowl. Pour hot water enough to cover the raisins. Drain the water after 5 minutes. Keep the raisins aside.
  • In a small bowl  add water and microwave for 10 seconds and add 1 tsp sugar and active dry yeast. Mix quickly and let this bowl sit in a warm place for 12-15 minutes and let the yeast get activated.
  • In the meanwhile, in a large bowl, add flour, soft butter, salt, milk powder, remaining castor sugar and warm milk.
  • Add the activated yeast mixture to the flour mix.
  • Knead for 6 to 8 minutes. Add little bit water if needed, dough should be soft. Transfer the dough to an oiled bowl and cover. Keep it for 1 hour.
  • Knead again on a floured surface. Add raisins. Grease  loaf tin.
  • With the help of a rolling pin, roll out  into a rectangle, no wider than the loaf pan you are using. Smear with a tablespoon of melted butter. Mix ground cinnamon, cornstarch and powdered sugar. Sprinkle this mix evenly over the butter smeared roll.
  • Roll the dough towards you, tightly. Pinch seams to seal. Place the roll in the greased loaf tin with the seam side down. Cover and keep it to rise for 1 ½ hours.
  • Bake in a preheated oven at 350°F (175°C) for 25 minutes or till the loaf  turns golden brown. 
  • Remove from the oven. Remove from the loaf tins after 10 minutes. Place on the rack and let it cool. Slice and serve.

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