I had a craving. Not pregnancy related at all, but a collective craving between me and my husband after walking past the cinnamon raisin bread in the grocery store. I generally hate buying store bought bread unless I know its fresh from the bakery, since I can’t stand the idea of bread filled with preservatives and unnecessary sweeteners. By the time we got home, we both still really wanted cinnamon raisin bread, so I searched for a recipe since this it is something I have never made before.

This recipe is from Food.com, and honestly I don’t think I changed anything from the original recipe since it was so well done. Be prepared though- this recipes makes a lot of bread, as in three full size loaves a lot. Fine by me since I always like to give away food that I make, but I was surprised by the amount! I used a Gold Touch Loaf Pan from Williams-Sonoma, and then used some disposable ones for additional loaves. It took a lot of will power not to pick up this cute bread pan from Williams-Sonoma though… 

I personally prefer to eat Cinnamon Raisin Bread still warm from the oven, or heated up in the toaster with a generous amount of butter (I have zero shame when it comes to the amount of butter I consume). We also used up a bunch of the leftover bread before it went stale by using it to make French Toast, which turned out delicious. That idea was from my sweet tooth husband, who I seriously think would put Maple Syrup on everything if I wasn’t looking. 

The recipe is below. Enjoy!

Cinnamon Raisin Bread
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Prep Time
2 hr 30 min
Cook Time
45 min
Total Time
3 hr 30 min
Prep Time
2 hr 30 min
Cook Time
45 min
Total Time
3 hr 30 min
  1. 1 ½ cups milk
  2. 1 cup warm water
  3. 2
  4. (1/4 ounce) packages active dry yeast
  5. 3 eggs
  6. 1/2 cup white sugar
  7. 1 teaspoon salt
  8. 1/2 cup (113.4 grams) unsalted butter, softened
  9. 1 cup raisins
  10. 8 cups all-purpose flour
  11. 2 tablespoons milk
  12. 1 cup white sugar
  13. 3 tablespoons ground cinnamon
  14. 2 tablespoons (+/-) butter, melted
  1. Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally. Remove from heat. Let cool until lukewarm.
  2. Dissolve the yeast in warm water and set aside until yeast is bubble, about 10 minutes.
  3. Once yeast is bubbly, combine with the eggs, sugar, butter, salt and raisins.
  4. Stir in the milk slowly.
  5. Add the flour gradually.
  6. Knead the dough on a lightly floured surface for a few minutes until smooth.
  7. Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
  8. Cover with a cloth and let rise until doubled, about 1 ½ hours.
  9. Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
  10. Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
  11. Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
  12. Roll up tightly (the long way). Cut into thirds, and tuck under ends and pinch bottom together.
  13. Place loaves into well greased 9 x 5 inch pans and lightly grease tops of loaves.
  14. Let rise, uncovered, for about an hour.
  15. Bake at 350F for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
  16. Remove from oven and let cool on rack. Take melted butter and spread over tops of loaves.
  17. Once the loaves are cooled (about 20 minutes) remove from pans.
Adapted from Food.com
Adapted from Food.com
Candor and Rose http://candorandrose.com/