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loaf of homemade cinnamon bread on top of white cutting board
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4.91 from 10 votes

Homemade Cinnamon Raisin Bread

I love homemade bread especially this cinnamon raisin bread. It is perfect to have around the holidays or any time of the year. Slightly sweet with a burst of cinnamon flavor, happiness with every bite. I used to make this bread as a teenager and my mom would sell them for me at her work. It was a great way for me to earn money around the Holidays.
Prep Time25 mins
Cook Time40 mins
Rising Time2 hrs
Total Time3 hrs 5 mins
Course: Breakfast, Side Dish, Snack
Cuisine: American
Keyword: basic, cinnamon, dough
Servings: 20 slices
Calories: 192kcal


  • Wooden spoon
  • Fork
  • Bowls
  • 2 - 4x8" bread pans
  • canola oil
  • Damp cloth
  • baster brush
  • rolling pin



  • 4 cups of Bread Flour or all-purpose flour 508 g
  • 1/2 cup of butter, melted 113 g
  • 1/2 cup of granulated sugar 100 g
  • 1/2 tsp of salt 2.8 g
  • 1 large egg
  • 1 1/2 cup of milk 360 ml
  • 2 1/4 active dry yeast 6.4 g
  • 1 cup of raisins 150 g


  • 2 Tbsp of sugar 25 g
  • 2 Tbsp of cinnamon 15 g
  • 1 egg white


  • First activate your yeast. Heat up milk in the microwave for 35 to 45 seconds. The temperature should be between 105 and 115 degrees F. Then we add your yeast and a tsp. of sugar. Stir the mixture, then let it set for 5 to 10 minutes until it gets nice and foamy.
  • Now melt the butter, I do it in the microwave for 30 to 40 seconds. Then add it to a large mixing bowl.
  • Next add the sugar to the butter, and give it a good stir. Then add the egg, again stirring after. Next add the yeast mixture, then stir.
  • Now add the flour a little at a time stirring it in. After about adding half of the flour, we add the salt. Then add some more flour, then the raisins. Keep adding flour until you have about a half of a cup to a fourth of a cup left. Save that to add while kneading.
  • To knead the dough, pull the dough towards you and fold it over, then push down and out with your palm stretching the dough slightly, then give it a half of a turn and repeat the process. Knead the dough for 8 to 10 minutes.
  • Add the dough to another bowl which has been coated with oil or kitchen spray. Cover it and let it rise for 1 to 1.5 hours or until doubled.
  • Once the dough has risen, divide it into equal parts, depending on how many bread pans you have. This recipe makes one really large loaf, or two medium 4x8 size loafs, or about 4 small bread pan loafs. Add a bit of flour to the counter.
  • Now roll out the dough on a lightly floured counter. Then add the cinnamon and sugar mixture. 2 tablespoons of each. Just shake it on the top, then roll up the dough. Once done rolling, curl the ends down and place the loafs into the bread pans. Cover and let rise for another 30 minutes.
  • After the dough has risen a second time take an egg and separate it from the yolk. Take a fork or whisk and beat the egg white until frothy. Next baste the tops of your loafs with the egg whites. Then bake it at 375 Degrees F for 30 to 40 minutes until it is nice and golden brown on top, and it sounds hollow when you thump it with your finger. Check them after 25 minutes, if they are getting to brown add aluminum foil over the tops. Let the loafs cool and enjoy! :)


Note this is based on 20 total slices 10 slices per medium loaf. 
list of nutritional facts for cinnamon raisin bread