This super fluffy Cinnamon Raisin Bread makes two perfect loaves of raisin bread - one for now, and one for freezing for later. It is based on a classic hot cross bun dough, and makes the most amazing toast.
Hi hi! I am just popping in to share this cinnamon raisin bread recipe with you! While I call this cinnamon raisin bread, we could also call it hot cross bun loaf as it is just a doubled recipe of my super soft hot cross bun recipe, shaped into a blobby little perfect loaf of cinnamon raisin bread.
I worked super hard on my homemade hot cross bun recipe, and to me, it is the perfect blend of spices and fruit, so there was no need to start from scratch for this cinnamon raisin bread.
I doubled my initial recipe, so this makes two loaves of homemade cinnamon raisin bread, but you're going to want to make the full quantity, as 1) it doesn't last long in my house because it gets eaten so quick, and 2) it freezes amazingly, so you can have cinnamon raisin bread on hand at all times to make the best toast ever.
I love making homemade bread recipes - it is a little more effort, but always so, so worth it!
Cinnamon Raisin Bread = Hot Cross Bun Loaf
This recipe is the dough from my super soft hot cross bun recipe, which I doubled, and switched up the shaping a little to make loaves of bread rather than individual buns baked together in a pan.
This is a super soft dough recipe, which relies on the use of a Tangzhong. The Tangzhong method is an Asian Technique, and involves cooking part of the flour and water in a bread recipe to form a thick paste, or a roux.
The process of making the Tangzhong gelatanises some of the starch in the flour. This means the flour is able to absorb a lot more water, and also holds onto it throughout the dough making process. This gives an incredibly soft bread which stays soft a lot longer than other bread does.
It gives a super soft, squishy cinnamon raisin bread, which lasts really well, and makes the most amazing toast.
Other Ingredients needed
There are a couple of notes on ingredients needed for this homemade cinnamon raisin bread:
Bread Flour. It is really important to use bread flour / High grade flour for this recipe. The dough is quite high hydration and can be quite sticky, so it is important to use a high protein flour to help develop the gluten within the bread.
Spice Blend. I made my own spice blend as I first developed this recipe when I was living in the US, and I didn't have access to mixed spice. I really like the flavours of the spices that I have used, but if you like, you can substitute the same quantity of spices used in the recipe for mixed spice (8 tsp which is 2 Tbsp plus 2 tsp - grams to come)
Milk Powder. I use milk powder in my recipes that have a Tangzhong base. It helps to add a softness to the bread. If you do not have it, you can leave it out.
Earl Grey Tea. I use hot, strongly brewed Earl Grey Tea to soak my fruit for this cinnamon raisin bread. Feel free to use regular tea, hot orange juice, or boiling water instead.
A note on Bread Flour and adding gluten
Since moving back to New Zealand, I have found that the high grade flour (what is called bread flour in other countries or 'strong' flour), isn't as high in protein. This means the dough still works fine, but it doesn't develop quite as much strength.
To combat this, I have been playing around with adding in gluten flour to the mixture - I got mine at the supermarket but health stores will also sell it or look online.
Adding gluten flour gives a big protein boost to the dough, meaning it develops much more strongly. I use 3% of the flour weight - so for this recipe, I added 16g of gluten flour.
This is just an optional step, and I am just adding it for the purpose of education and notes, if you would also like to try it. If you are in the US, regular bread flour is perfect for this recipe.
How to make Cinnamon Raisin Bread
This cinnamon raisin bread does take a few steps to make, but the workload is broken up into several steps throughout the day.
- Make the dough. I like to put on the fruit to soak, then make my Tangzhong. Alternatively, the Tangzhong can be used hot, you will just need the measure of the milk in the recipe to be cold from the fridge and mix it with the hot Tangzhong first to ensure it does not cook the yeast before proceeding with the recipe.
- Add the fruit. This part will seem like the fruit will never incorporate but I promise that it does. I do this part by hand so that the fruit doesn't get all squished up in the mixer. If you are fine with your raisins not being intact, you can use the mixer to mix in the fruit.
- Leave to rise. This can take anywhere between 1-2 hours, depending on your environment. I like to put it in a clear sided container and mark the level of the dough so that I can track the rising process clearly.
- Shape the cinnamon raisin bread. More details on this below - I chose to do mine as eight individual balls which I snuggled into the pan.
- Leave to rise again. Again, this step may take anywhere between 1-2 hours. It is important to go by the dough not the time in the recipe as every environment is different.
- Bake the cinnamon raisin bread. Bake until golden brown - for me this took about 40 minutes, tenting with foil after 25 minutes.
- Finish with sugar syrup. this step is totally optional but gives that super delicious sticky hot cross bun vibe.
It is important to go by how your dough looks when it comes to rising bread, NOT the time in the recipe, as every environment is different. Take note of your dough before it starts to rise so you can gauge the rising process.
How to shape cinnamon raisin bread
I tested a bunch of different ways to shape this cinnamon raisin bread - dividing it into three and rolling up milk bread style, and shaping into one big loaf. However, I found the easiest way that works best for me is to shape it brioche style - where you divide the dough into 8, and shape into balls and arrange in the pan.
You may notice that I have two rounds of shaping the dough into a ball in this recipe - an initial shape just after you divide the dough, then you place it to rest under plastic wrap and give it a quick re-shape before placing into the pan.
This gives the gluten a chance to rest slightly after shaping before being tightened back up and into a nice, neat ball so that it gives you a nice springy bread. I like to use a little bit of flour to shape my dough balls as it helps to tuck the fruit into the dough nicely.
I used a 9x5" (23cm x12.5cm) Loaf pan and it fit super nicely - I wouldn't go for anything smaller than that or the bread may not fit.
How to tell when bread is risen
This was something that I struggled a lot with when I first started making bread. There are a few tests that you can do:
- Track the first rise. I do this either by using a clear sided container (my preferred method) and putting a piece of tape that I mark with a sharpie line on the side, so that I can see how much the dough has risen. You can also take a photo of it to compare the progress.
- Do the poke test. For the second rise, the most accurate way I have found to test the rise is to gently poke the dough with a floured finger. If it springs back completely, it is not ready. If it leaves an indentation that slowly springs back, it is ready.
- Sometimes dough overproofs. If your fingerprint leaves a mark that does not bounce back fully, or the dough collapses in the oven, your dough may have been over proofed - as in, the yeast used up all its energy, and didn't have any left to give in the oven. This happens! it is sad, but the bread will still be edible even if it isn't super puffy!
Can Cinnamon Raisin Bread be made ahead of time?
I haven't tested making this bread ahead of time, but if I was going to add in an overnight rise, I would do the first rise in the fridge. Because this dough can be a little slower to rise than others (cinnamon can inhibit yeast activity), give the dough about 30-40 minutes on the counter before putting it into the fridge overnight.
You may need to let it stand at room temperature for a little the next day if it is hard to shape, and the second rise will take longer if you are starting with cold dough.
How do you store Cinnamon Raisin Bread?
Store cinnamon raisin bread lightly wrapped at room temperature or in an airtight container. It will keep for up to 3 days, or you can freeze it for a few months.
How to reheat Cinnamon Raisin Bread
If you are eating it after the day that it is made, I prefer to have it toasted (it also makes amazing french toast). You could also wrap the whole loaf in foil and refresh in a 350°f / 180°c oven, but I prefer to slice and toast it.
Frequently Asked Questions
What tools and equipment do you use?
You can find a full list of the tools and equipment I use on my products page
Can this recipe be frozen?
If you want to freeze this cinnamon raisin bread, I would leave off the sugar syrup as it can make things sticky and awkward.
You can either freeze it as a whole loaf, then defrost the whole thing when you would like to use it, or slice it thickly and freeze it as you would a loaf of bread.
You can freeze the bread either tightly wrapped in plastic, or I like to use old bread bags for this.
Do I have to use a stand mixer?
Yes - this dough definitely needs to be made in a stand mixer with the dough hook due to the sticky nature of the bread.
For more homemade bread recipes, check out:
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Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Super Fluffy Cinnamon Raisin Bread
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Total Time: 4 hours
- Yield: 2 loaves 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This super fluffy Cinnamon Raisin Bread makes two perfect loaves of raisin bread - one for now, and one for freezing for later. It is based on a classic hot cross bun dough, and makes the most amazing toast.
Ingredients
Tangzhong
- 40g bread flour
- 180g full fat milk
Soaked Fruit
- 280g raisins or sultanas
- 80g dried currants
- 400g hot strongly brewed earl grey tea or boiling water
Cinnamon Raisin Bread Dough
- All of the Tangzhong
- 260g full fat milk
- 120g brown sugar
- 575g bread flour
- 4 tsp (15g) instant yeast
- 2 large eggs (100g without the shell), lightly beaten
- 30g milk powder
- ¼ tsp salt
- 1 tsp vanilla bean paste (optional)
- 3 tsp cinnamon
- 1 ½ tsp nutmeg
- 1 tsp ground ginger
- 1 tsp ground cardamom
- ½ tsp ground allspice
- ½ tsp ground cloves
- ½ tsp ground coriander
- a few turns of black pepper (optional)
- 60g butter, at room temperature
Sugar Syrup (optional)
- 30g water
- 25g sugar
- ⅛ tsp vanilla bean paste (optional)
Instructions
TANGZHONG
- Place the flour and milk in a small saucepan. Place over medium heat. Cook, stirring constantly, until the mixture thickens and forms a thick paste - this should take 2-3 minutes from start to finish. Transfer to the bowl of a stand mixer and place a piece of plastic wrap over the top to prevent a skin forming. Cool to room temperature. I like to soak my fruit while this is cooling.
BREAD DOUGH
- Place the raisins and currants in a medium bowl and cover with the tea. Leave to stand for 30 minutes then drain well. I like to drain the fruit while I am mixing my dough.
- Remove the plastic wrap from the Tangzhong or transfer it into the bowl of the mixer if it was not already. Add all the remaining dough ingredients except for the butter and the drained fruit.
- Fit the mixer with the dough hook, and mix on medium to high speed for 10-12 minutes. The dough will look super sticky and like it will not come together - trust me here. It will. Don't freak out. Set a timer and walk away from the mixer if you need to.
- Mix the dough until it is soft and smooth, and is clearing the sides of the bowl. This takes me about 12 minutes but may take you more or less time depending on your mixer. Go by how the dough is looking rather than the time. If it is really not coming together, add bread flour a teaspoon at a time until the dough clears the sides of the bowl. Add the butter and mix on medium for a further 3-5 minutes until incorporated.
- Turn the dough out onto an unfloured surface and lightly press into a rectangle. Add the drained fruit on top of the dough and fold it up to incorporate. Knead the dough with the help of a bench scraper until the fruit is evenly incorporated. It will be weird and squishy at the start but it all incorporates eventually. Use a little flour if needed to shape the dough into a ball, then place into a lightly oiled or buttered large bowl or container.
- Cover the dough with plastic wrap and leave in a warm spot to rise until approximately doubled in size. This should take anywhere from 1 ½ to 3 hours. You can do this in a large clear sided container if you need and mark where the dough line is when you start the rise so you can measure easily.
- Turn the dough out onto a lightly floured surface. Weigh the dough, then divide into 16 equal pieces (about 105g each). Shape each into a tight ball, then place the balls of dough under a piece of lightly greased plastic wrap and leave to rest for 10 minutes. While the dough is resting, grease two 9x5" (23cm x 12.7cm) loaf tins with butter.
- Re-shape each ball of dough into a tight ball (using a little flour helps tuck all the fruit inside the ball), and arrange 8 in each loaf pan, in two lines of four.
- Cover the pans with plastic wrap and leave in a warm spot for 1-2 hours until the buns are puffy and when pressed lightly with a finger, leaves a small indentation that starts to spring back.
- Toward the end of the rising process, preheat the oven to 350°f / 180°c bake.
- Bake the loaves for about 40 minutes until golden brown, and registering 90°c /190°f internal temperature (make sure you test in a few places so your thermometer isn't accidentally in a raisin!). If the loaves are starting to brown too much, you can cover the pans with foil after about 25 minutes.
- Toward the end of the baking process, make the sugar syrup. Brush the buns with the syrup as soon as they come out of the oven.
- Leave the loaves to cool then serve warm or at room temperature with butter. Store leftovers in an airtight container at room temperature, and slice and toast before serving.
SUGAR SYRUP
- Place all the ingredients in a small saucepan, and bring to a boil. Boil for 1-2 minutes, then leave to stand until ready to use.
Keywords: Cinnamon Raisin Bread, Raisin Bread, Cinnamon Bread
Comments
Looks so good!
★★★★★
The buns are the best, can’t wait to bake the loaf!
★★★★★
Looks amazing, been waiting to find a good recipe for this. Definitely will try.
Hi Erin, I have these on the first rise right now. My dough is significantly stickier than yours was at that stage. It was impossible to shape into a ball or hold in my hands. I just kind of slid it in the bowl and crossed my fingers! I didn’t add the gluten flour but have used the highest protein bread flour I could get my hands on (writing from Melbourne, Aus). If you have any insights, I’d love to hear them!
Hello Erin
Can I ask if you got your recipes mixed up? I ask that because I see that it says 'hot cross bun dough' in the ingredient list. Further, you've used the same spice blend as you use in hot cross buns, so it's not a cinnamon loaf, but a mixed spice loaf. Maybe it's worth checking?
Deborah
Hi! No if you read the post you will see that it is based on my hot cross bun recipe, and to me, this is what a great cinnamon raisin bread would taste like! 🙂 I can change the part in the method to say bread dough to make it less confusing.
Maybe it'd be best to just call it a hot cross bun spice loaf or mixed spice loaf, because it's misleading to call it a cinnamon loaf. Happy Easter!
Deborah, this is a very strange way to say 'thank you for all the work you do putting out free recipes, I am so grateful!' If you've really got that much of an issue with how someone names a free recipe, you don't have to make it. I'm sure there's plenty of other cinnamon raisin breads on the internet which only use cinnamon. Happy Easter to you too.