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Pioneer Woman Cinnamon Raisin Bread

Pioneer Woman Cinnamon Raisin Bread - recipe card
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This homemade cinnamon raisin bread is a nostalgic favorite, featuring a soft, tender crumb swirled with sweet cinnamon sugar and studded with juicy raisins. Toasted and slathered with butter, it’s the perfect breakfast treat or afternoon snack.

Ingredients

Scale
  • 1/2 cup warm water (110°F / 43°C)
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/4 cup granulated sugar, divided
  • 1 cup whole milk, warmed to 110°F (43°C)
  • 3 tbsp unsalted butter, melted and cooled slightly
  • 1 tsp fine sea salt
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 large egg, lightly beaten
  • 1/2 cup raisins
  • for the filling: 1/3 cup granulated sugar, 1 tbsp ground cinnamon, 2 tbsp unsalted butter, softened
  • for the glaze (optional): 1/2 cup powdered sugar, 1-2 tbsp milk, 1/4 tsp vanilla extract

Instructions

  1. In the bowl of a stand mixer fitted with the dough hook, combine the warm water, yeast, and 1 tablespoon of the sugar. Let sit for 5-10 minutes until frothy and bubbly, proving the yeast is alive.
  2. Add the remaining sugar, warm milk, melted butter, and salt to the yeast mixture. Stir to combine.
  3. Add 2 cups of the flour and mix on low speed until a smooth batter forms. Add the egg and mix until incorporated.
  4. Gradually add the remaining 1 1/2 cups flour, 1/2 cup at a time, mixing on low until a soft, slightly sticky dough forms. Knead on medium-low speed for 5-6 minutes, or until the dough is smooth and elastic and pulls away from the sides of the bowl. If the dough is too sticky, add 1-2 tablespoons of flour at a time.
  5. Turn the dough out onto a lightly floured surface and knead in the raisins by hand until evenly distributed. The dough should be soft but not overly sticky.
  6. Place the dough in a lightly greased bowl, turning to coat all sides. Cover with plastic wrap or a damp kitchen towel and let rise in a warm place until doubled in size, about 1 hour.
  7. While the dough rises, prepare the filling: in a small bowl, mix together the 1/3 cup sugar and cinnamon. In a separate small bowl, have the softened butter ready.
  8. Gently punch down the dough to release air. Turn it out onto a lightly floured surface and roll it into a 10×14-inch rectangle (about 1/4-inch thick).
  9. Spread the softened butter evenly over the dough, leaving a 1/2-inch border. Sprinkle the cinnamon-sugar mixture evenly over the butter.
  10. Starting from a short end, roll the dough tightly into a log. Pinch the seam to seal. Place the loaf seam-side down in a greased 9×5-inch loaf pan.
  11. Cover loosely with plastic wrap and let rise in a warm place for about 45 minutes, or until the dough has risen just above the rim of the pan.
  12. While the dough rises, preheat the oven to 350°F (175°C).
  13. Bake for 40-45 minutes, or until golden brown and the internal temperature reads 190°F (88°C). If the top browns too quickly, tent loosely with foil after 25 minutes.
  14. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. If using the glaze, whisk the powdered sugar, milk, and vanilla until smooth and drizzle over the cooled bread.

Notes

Store the bread in an airtight container at room temperature for up to 4 days. For longer storage, wrap tightly and freeze for up to 3 months. To reheat, toast slices in a toaster or warm in a 300°F (150°C) oven for 5-7 minutes.

Nutrition

Keywords: cinnamon raisin bread, homemade bread, pioneer woman, sweet bread, breakfast bread, raisin bread, cinnamon swirl bread, yeast bread, baking, toasted bread

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-cinnamon-raisin-bread-recipe/