Bread Machine Cinnamon Raisin Bread

There’s something magical about the aroma of freshly baked bread wafting through your home, and when that bread is packed with cinnamon and plump raisins? Pure bliss. This Bread Machine Cinnamon Raisin Bread recipe brings together the comforting flavors of cinnamon, the sweetness of raisins, and the fluffiest loaf you can imagine. Whether you’re enjoying it warm with butter, toasted with your morning coffee, or as the base for an indulgent French toast, this bread is a treat for all occasions.

This recipe is perfect for beginners and seasoned bakers alike. Using your bread machine makes the process nearly foolproof, while the option to shape and bake by hand adds a touch of personal craftsmanship if you prefer. No bread machine? No problem! We’ve included easy-to-follow instructions for making this bread with a stand mixer or completely by hand.

What makes this bread so special? It’s the combination of soft, slightly sweet dough, a hint of spice from cinnamon and cloves, and juicy bites of raisins scattered throughout. Plus, the optional glaze gives the loaf a beautiful sheen, making it look as good as it tastes.

Whether you’re baking for your family, friends, or just for yourself (you deserve it!), this cinnamon raisin bread is sure to impress. Get ready to fill your kitchen with the cozy scent of homemade goodness and savor every bite of this classic recipe. Let’s bake something extraordinary!

How to Make Bread Machine Cinnamon Raisin Bread

Step 1: Making the Dough

1. Add all dough ingredients (except raisins) into the bread machine pan in the order recommended by your machine.
2. Select the DOUGH cycle and press START.
3. Check the dough consistency 15 minutes into the cycle. Adjust by adding flour or liquid, one tablespoon at a time, if needed.
4. When prompted (or before shaping), add raisins to the dough to prevent them from mashing during kneading.

Step 2: Shaping the Loaf

1. Remove the dough from the bread machine onto a floured surface. Form into a ball and let rest for 10 minutes.
2. Roll the dough into a 9 x 14-inch rectangle. Spritz lightly with water.
3. Mix the filling ingredients and sprinkle evenly over the dough.
4. Roll the dough jelly-roll style from the short end, pinch the seam, and tuck the ends under.
5. Place the dough seam-side down in a greased 9 x 5-inch loaf pan. Cover and let rise until almost doubled (about 1-2 hours).

Step 3: Baking

1. Preheat oven to 375˚F (190˚C).
2. (Optional) Brush the loaf with the egg-water glaze for a golden crust.
3. Bake for 35-45 minutes or until the internal temperature reaches 190˚F (88˚C).
4. Let the bread cool in the pan for 15 minutes before transferring to a cooling rack.

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Notes and Tips

• Milk Temperature: Use lukewarm milk to help activate the yeast.
• Adjusting for Dough Consistency: Add liquid or flour sparingly to achieve a soft, tacky dough that pulls away from the sides.
• Storage: Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.

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How to Assemble Cinnamon Raisin Bread by Hand

If you don’t have a bread machine, don’t worry! You can easily make this delicious bread by hand with a little extra love and elbow grease. Here’s how to do it:

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Step 1: Combine Ingredients

1. Prepare the Dough: In a large mixing bowl, combine ½ to ⅔ cup lukewarm milk, 2 large eggs, 3 tablespoons softened butter, ¼ cup sugar, 1½ teaspoons salt, and ½ teaspoon cinnamon.
2. Add the Flour: Gradually add 3 cups of bread flour and 2¼ teaspoons of instant yeast to the wet ingredients. Use a wooden spoon or your hands to mix until a shaggy dough forms.

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Step 2: Knead the Dough

1. Knead on a Floured Surface: Turn the dough onto a lightly floured surface. Knead by hand for about 10-12 minutes until the dough is smooth and elastic.
   • Tip: To knead, press the dough away from you with the heel of your hand, fold it over, and rotate it 90 degrees. Repeat this rhythmically.
2. Check for Consistency: The dough should be slightly tacky but not sticky. If it’s too wet, sprinkle in a little more flour; if it’s too dry, add a teaspoon of milk at a time.

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Step 3: First Rise

1. Prepare a Bowl: Lightly grease a large bowl with oil or butter. Place the dough inside and turn it to coat with grease.
2. Let It Rise: Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm spot. Allow the dough to rise until doubled in size, about 1-2 hours.

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Step 4: Add Raisins

1. Punch Down the Dough: Gently deflate the dough by pressing it down with your hands.
2. Incorporate Raisins: Sprinkle ⅔ cup of chopped raisins or currants over the dough. Knead them in by hand until evenly distributed.

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Step 5: Shape the Loaf

1. Roll Out the Dough: On a lightly floured surface, roll the dough into a 9 x 14-inch rectangle.
2. Add Filling: Spritz the dough lightly with water. Mix together the filling ingredients (⅓ cup powdered sugar, 2 teaspoons cinnamon, ⅛ teaspoon ground cloves) and sprinkle evenly over the surface.
3. Roll It Up: Starting from the short end, roll the dough tightly jelly-roll style. Pinch the seam to seal and tuck the ends under.

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Step 6: Second Rise

1. Place in Pan: Grease a 9 x 5-inch loaf pan and place the dough seam-side down into the pan.
2. Let It Rise Again: Cover the pan with a towel or plastic wrap. Allow the dough to rise in a warm spot until it’s almost doubled, about 1-2 hours.

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Step 7: Bake the Loaf

1. Preheat the Oven: Preheat your oven to 375˚F (190˚C) about 15 minutes before the dough is ready to bake.
2. Optional Glaze: Whisk together 1 large egg and 1 tablespoon of water. Brush this mixture over the loaf for a shiny, golden crust.
3. Bake: Bake for 35-45 minutes until the loaf is golden brown and the internal temperature reaches 190˚F (88˚C).

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Step 8: Cool and Enjoy

1. Cool in Pan: Allow the bread to cool in the pan for 15 minutes. Use a table knife to gently loosen the sides and turn it out onto a cooling rack.
2. Slice and Serve: Let the loaf cool for at least 20-30 minutes before slicing to avoid squishing the bread. Enjoy warm or toasted with butter!

By following these steps, you’ll have a soft, cinnamon-swirled bread made completely by hand. Perfect for a morning treat or a cozy afternoon snack!

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FAQs

Can I use active dry yeast instead of instant yeast?
Yes, substitute instant yeast with 2½ teaspoons of active dry yeast. Dissolve it in warm milk before adding to the machine.

What if my bread machine doesn’t have a dough cycle?
Use the basic cycle, and remove the dough before the final baking step to shape it as instructed.

Why is my bread dense?
Ensure your yeast is fresh, and check that the dough consistency is soft and tacky but not too wet or dry.

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