Cinnamon-Raisin Bread
This post may contain affiliate links. Please read my disclosure policy.
Is there anything better than homemade bread? I mean seriously. I’ve asked this question before. The answer is always no, there is nothing better than homemade bread. The smell and taste of this buttermilk, cinnamon-raisin bread has confirmed this assertion once again.
I mixed together this batch of dough before bed one night about five minutes after reading an email from a friend raving about the recipe from Artisan Bread in Five Minutes a Day. The following morning I baked off two loaves of bread. One, I sliced and froze. The other, I sliced and ate and ate and ate and ate. And then I tucked the remaining heel in a ziplock back and stowed it in my cabinet. And then several hours later, I opened the cabinet and the bag and ate the heel for dinner. It was a quite a day.
Anyway, thank you, Darcy, for inspiring me to venture into the “enriched breads and pastries” chapter of Artisan Bread In Five. Readers, if you still haven’t taken a stab at bread making, pick up this book. Bread making has never been so easy and fun. And while you’re at it, order an 8-quart Cambro and lid (odd that the two aren’t sold together) for easy mixing and storing. And, if you happen to be ordering flours and other baking staples for the upcoming holidays, order a bulk bag of yeast. I store mine in a cylindrical, plastic tupperware-type vessel in the fridge.
Also, I must confess, I didn’t have raisins on hand when I set out to make this bread and so should have titled this post “Cinnamon Bread,” but that just sounds wrong. All I’m saying is that with or without raisins, this recipe is a winner.
Also, I am very excited to report that I won an autographed copy of Artisan Bread in Five Minutes a Day simply by leaving a comment on the blog Baking and Books. You, too, have a chance to win a cookbook every month. Stop by Baking and Books for more details.
Cinnamon-Raisin Buttermilk Bread
- Total Time: 4 hours 50 minutes
- Yield: 3 1½-lb. loaves (these are smallish loaves) or Two loaves (which I prefer)
Ingredients
- 2 cups (454 g) lukewarm water
- 1 cup (227 g) buttermilk
- 1 tablespoon (12 g) yeast
- 1½ tablespoons (14 g) kosher salt
- 1½ tablespoons (16 g) sugar
- 6½ cups (832 g) unbleached, all-purpose flour
- butter for greasing the pan
- 1½ tsp. ground cinnamon (I tripled the amount of cinnamon the second time around, so make your cinnamon-sugar mix according to taste.)
- 1/3 cup (66 g) sugar
- ¾ cup raisins (if you are using them)
- egg wash (1 egg beaten with 1 tablespoon water)
Instructions
- Mixing and storing the dough: Mix the yeast, salt and sugar with the water and buttermilk in a 5-quart mixing bowl or a lidded (not airtight) food container.
- Mix in the flour without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment) or a heavy-duty stand mixer with dough hook. If you’re not using a machine, you may have to use wet hands to incorporate the last bit of flour.
- Cover (not airtight) and allow to rest at room temperature until the dough rises and collapses or flattens on top, approximately 2 hours.
- The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 7 days.
- On baking day, lightly grease a 9x4x3-inch nonstick loaf pan. Set aside. Dust the surface of the refrigerated dough with flour and cut off a 1½-pound (cantaloupe-size) piece. (Note: the original recipe yields 3 loaves. I prefer dividing the total amount of dough in half and making two larger loaves as opposed to three smallish loaves.) Dust with more flour and quickly shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
- With a rolling pin, roll out the dough to an 18×16-inch rectangle (or about an 11×18-inch rectangle — just wider than the loaf pan) about ¼-inch thick, dusting the board and rolling pin with flour as needed. You may need to use a metal dough scraper to loosen rolled dough from the board as you are working with it.
- Using a pastry brush, cover the surface of the dough lightly with egg wash. Mix together the sugar and cinnamon and sprinkle the mixture evenly over the dough. Distribute the raisins, if using.
- Starting from the short side, roll it up jelly-roll style. Pinch the edges and ends together, tucking the ends under. Place the loaf seam-side down in the prepared pan. Allow to rest 1 hour and 40 minutes (or just 40 minutes if you’re using fresh, unrefrigerated dough.)
- Twenty minutes before baking, preheat the oven to 375ºF. Bake for 35 to 40 minutes, or until golden brown. Remove from pan and allow to cool before slicing.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
This post may contain affiliate links. Please read my disclosure policy.
76 Comments on “Cinnamon-Raisin Bread”
So my New Year’s resolution will be to begin making my own bread. Your breads look absolutely amazing and you make it seem so easy.
Are you using the little packets of dry yeast or the refrigerated cubes I tried to use in a recipe once but failed miserably?
I’m just imagining how that would smell whilst baking – yum!
Just finished making this and I have two questions/comments: 1) are the measurements for the sugar, cinnamon and raisins for 1 loaf or to be split up between the 3 loaves that the recipe makes? and 2) Rolling the dough into a 16×18 inch square and then trying to fit it into a 9 inch pan is difficult and folding the ends under is very awkward, is there a reason that the square is sized so much larger than the pan?
Jen — Very good questions. I made this recipe again yesterday with my mother and made a few adjustments, which I’ve just noted in the recipe:
1.) The original recipe yields 3 loaves. I find that if you divide the dough into 3, the loaves are pretty small. I prefer dividing the dough in half and making two loaves.
2.) I tripled (maybe even quadrupled) the amount of cinnamon relative to the sugar, b/c I found the taste to be too subtle the first time around. So, make your cinnamon and sugar mix according to taste.
I found that this was enough for 2 loaves. I think if you divide the dough into thirds, you’ll need to make maybe 1.5 recipes of the cinnamon and sugar mix. To answer your question, however, I believe the quantity stated in the recipe for cinnamon, sugar and raisins is for only 1 loaf (1/3 of the dough).
3.) You are absolutely right about the size of the rectangle. It should be more like an 11×18-inch rectangle. The small width should be just larger than the width of the loaf pan. If you start with a rectangle about this size, once you roll it all up, tucking the sides underneath should be less awkward.
I tried this recipe this weekend and it was fantastic. I made the dough Wednesday night and just pulled it out Saturday morning to finish it up. It was simple and delicious. My houseguests woke to the yummy smell of cinnamon, and enjoyed hot from the oven slices dripping in butter for breakfast.
I failed to read the comments, but made the same choice to make two loaves instead of three, rolled it out to be less wide per my bread pan, and did the full 3/4 c raisins, 1/3 c sugar, and extra cinnamon for each loaf. It worked beautifully.
My only complaint, and I have this problem with all of the bread recipies I’ve tried from this book, is that the texture isn’t nearly as good once it cools. The crust looses its crispyness and the bread seems a little tougher and chewier.
It toasted beautifully, however, and made the most fantastic french toast on Sunday!
As this is something like the third recipe I’ve tried (and loved) from this book on your recommendation, I suppose it’s time to pick up my own copy.
Thanks!
LVH — I totally agree about how the crust changes texture once it cools. I think that’s probably just the reality of the home-cook’s oven. Our ovens just can’t compare to professional ovens. Baking loaves on stones or in covered heated pans just doesn’t do the trick in the end.
I am so glad you liked the bread even so. It definitely toasts beautifully! I love the thought of using it for French toast, too, so thank you for that idea.
Happy Baking!!
Drat! I bought raisins just for this and forgot to put them in the first loaf! Oh well, there’s always the second… and the raisin-less bread is still mighty delicious. Thanks=)
We made this for breakfast today and it was delicious!
Hi,
is the yeast you used active-dry or instant? Sorry I’m a complete amateur at bread-making – going to start with your peasant bread and your other no-knead ones at first – but I was just wondering 🙂
Thanks so much for this. I have literally made nearly a dozen loaves in the past month or so (oink oink). And I’ve given your recipe to several friends who enjoy it just as much as I do!
Made dough last Saturday (special request for raisin bread, so with the raisins) and baked today. Huge hit. Thank you! Hope you guys are doing ok.
Wonderful to hear this, Debby!
I made this and the loaves look beautiful. The only thing I would like to change is the amount of salt. I might scale it back by about a teaspoon.
Great to hear this, Asiya! And I can totally understand this: I do tend to push the salt in my bread recipes.
Hello… I would like to give your cinnamon-raisin bread a try. But I need help figuring out the amount of salt I should use. I use fine sea salt, the Costco brand, on all my bread recipes. I don’t think I’ve had any problems with it, though I am new at bread baking. Morton’s coarse ground kosher salt is what I have on hand.
What brand kosher salt did you use for your cinnamon-raisin bread recipe? Is it coarse or fine? Is this brand the same kosher salt brand you use for all your recipes that call for kosher salt?
I am also looking to try your overnight pizza dough recipe, which also uses kosher salt.
I use Diamond Crystal kosher salt. Do you have a scale? If so, use the gram measurements. If not, I would use 1 tablespoon of the kosher salt you have for this recipe.
Hello! Have you ever made this in a “boule” shape and baked it in one of the 1.5 pint round Pyrex bowls? Or do you have any thoughts on if/how that would work? My thought is to split dough into thirds, and after rolling it up, squish it into the bowl. Thank you for getting me excited about baking bread!
Hi! I have not tried this, but I think it would work! I think the key is to just make sure you fill whatever size bowl you use appropriately — the dough should be below the rim of the bowl when it is placed in it… filling it roughly 3/4 full.
Good luck!
Hi Alexandra,
I accidentally made too much dough and want to bake off two loaves the next day. I left the dough go through its first rise, deflated it, and put in the fridge. Do you think it will come out okay? What’s the best way to make this an overnight recipe?
Absolutely! You did all the right things. Whenever you transfer dough to the fridge, be sure the vessel it is in is tightly sealed so that the dough does not form a dry crust on top. The next day, you can transfer it to its baking vessel (if it isn’t already in it), and let it rise again at room temperature until the dough nears or crowns the rim of the pan. Let me know if you have any other questions.
I have been slowly making my way through your book and followed the book version of this recipe. It came out pretty moist and soft. If I am comparing the two recipes correctly, it looks like this one uses a little more flour, salt and yeast and a little less sugar and raisins and no melted butter. Looking forward to trying the recipe above. What’s not to like about cinnamon raisin bread?
Hi Jean! Apologies for the delay here. I have to be honest, I have not made this one in ages, but your assessment seems correct regarding the proportions. The recipes in Bread Toast Crumbs do yield doughs that are on the wet side. Question for you: are you using a scale to measure the flour? And do you live in a humid environment? If you live in a humid environment, you might want to consider holding back some of the water. Let me know if you have any other questions. Happy New Year!
This isn’t the same recipe you have in your book. I’m planning on making the one in your book and came here thinking I might find some pictures – also, I only want to make one loaf and will be cutting all ingredients in half – is that okay?
Then I see this recipe and I’m like – is this better? Do you prefer this one over the one in your book? I have made your Mom’s peasant bread many, many times with wonderful results and I’m now wanting to try other ones out in your book. Thank you for any help/advice.
Hi Peggy! I prefer the recipe in my book to this one, but this one is very good, too. The one in my book is based on the peasant bread proportions, so the dough is a little wetter, which makes for a lighter loaf.
Yes, you can cut all of the ingredients in half. Let me know if you have any other questions!
This recipe is fantastic and so easy. I like that it uses an egg wash to adhere the cinnamon sugar mix and uses buttermilk for flavor and texture. I used the leftover egg wash for the top of the loaf. I also added more cinnamon sugar and raisins. Delicious!!
Wonderful to hear this, Julie! Thanks so much for writing and sharing your notes. I don’t think it gets much more delicious than cinnamon-swirl bread 🙂 🙂 🙂
I’ve been using your BTC cookbook for a couple years. However I’m finding differences between the online recipe and the cookbook. Followed the book recipe today for Cinnamon Swirl Bread but the dough is so wet I had to add another half cup or more of flour. Online is no help because it’s so different.
Hi Linda! This cinnamon-raisin bread here on the blog is from a different cookbook, so yes, the measurements are different. And yes, the dough for the cinnamon-swirl bread (and for all the breads actually) in my book is very wet. I’m glad your added flour to get the dough to work for you. Sorry for the trouble here!
I made your Peasant Bread and it was easy and delicious. I want to make this Cinnamon Raisin Buttermilk Bread this weeend. My friend made it and said it was delicious and that I will love it. I have a question Ali about using a 14-cup capacity food processor (with dough attachment) or a heavy-duty stand mixer with dough hook. I only have a hand mixer. I have a food processor—but no dough hook; and I don’t have a heavy-duty stand mixer.
Will I be able to make the bread (and it turn out) with just an electric hand mixer; or should I choose a different bread to make? I will buy your book this weekend. However that won’t solve my problem of just having a hand mixer.
Thanks very much!!
Hi Pat! I think I would mix the dough by hand and forget the equipment — I don’t love using my food processor for dough. It’s really not a great experience, and mixing by hand is easy enough… you’ll just need to knead the dough briefly to get the dough to come together.
One note: this recipe is different than the one in my book. Not sure which recipe your friend made. The one in the book is definitely a no-knead recipe… very wet dough. This one is also wet, but not quite as wet as the one in the book.
Can I sub AP Flour for Bread Flour?
Yes!
My kids loved helping make and eating this recipe!
Great to hear, Amanda! Thanks for writing 🙂 🙂 🙂
Should it be 16g of sugar in the bread dough? (6g seems small for 1 1/2 tablespoons?) Love your recipes!
Yep! Thank you, Mandy 🙂 Just updated the recipe. Thanks so much for catching that and bringing it to my attention.
This is literally the best cinnamon bread I have ever tasted! I followed the directions exactly and it came out perfectly wow! I love how you can make the dough and anytime over the next week that is convenient you can bake it up. Holy cow delicious!!
Great to hear, Allie! Thanks so much for writing 🙂 🙂 🙂
This recipe is somewhat different from the book. Which do you prefer?
I prefer the one in my book slightly, but this one is wonderful, too.
Can you substitute kefir for buttermilk and sourdough starter for yeast?
It has been WAY too long since I’ve made this. For clarification, the amount of the cinnamon listed above is not the tripled amount, correct? Also, debating with myself and could use another opinion: if you were giving these, would you give with or without raisins? I’d love to give 2 loaves to each person (1 with, 1 without), but timewise that is probably not feasible…TIA.
Correct! I would use at least a tablespoon of cinnamon. Tripled would be 4.5 teaspoons, which also might be fine, but I have to admit I have not made this one in ages. I would go with no raisins for gifting unless you know your recipients LOVE raisins. It’s delicious without the raisins, so I think it’s safer to leave them out. What a nice gift?! Happy holidays!
Aloha Alexandra,
My 2 loaves of cinnamon bread turned out beautiful and delicious! Your cinnamon raisin bread recipe called for 1-1/2 TABLESPOON of salt that I think is a typo and I used only 1-1/2 tablespoons of salt.
Love all your recipes. Wish I could send you a picture of my cinnamon raisin bread.
Mahalo, Kat Johnson
Thank you, Kat 🙂 🙂 🙂 I’m so glad the bread turned out beautifully and deliciously. Thank you for writing!