Cinnamon Raisin Bread | Recipes | Robin Hood

Cinnamon Raisin Bread

(74) Ratings:
Prep Time:
Baking Time:
Makes:2 loaves (16 slices each)
Freezing:excellent

With the appetizing aroma of spicy cinnamon, the comforting warmth of freshly baked bread and the juicy sweetness of plump raisins, this recipe will have your family leaping out of bed for breakfast.

Ingredients

Bread Dough

1 tsp 5 mL sugar
1/2 cup 125 mL warm water (110-115°F/45-56°C)
1 envelope 8 g active dry yeast (2 1/4 tsp/11 mL)
1 cup 250 mL milk
2 tbsp 30 mL butter
2 tbsp 30 mL sugar
1 1/2 tsp 7 mL salt
1/2 cup 125 mL warm water (110-115°F/45-56°C)
5 1/2 1375 mL Robin Hood® Best For Bread Homestyle White Flour, divided
1 cup 250 mL raisins

Filling

1 cup 250 mL packed brown sugar
3 tbsp 45 mL cinnamon
2 tbsp 30 mL butter, melted

Directions

  1. Dissolve 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in a liquid measuring cup. Sprinkle in yeast. Let stand 10 minutes, then stir well. Add yeast to a large bowl.
  2. Heat milk to lukewarm. Stir in butter, 2 tablespoons (30 mL) sugar, salt and 1/2 cup (125 mL) warm water. Add milk mixture and 2 cups (500 mL) flour to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic.
  3. Stir in 2 1/2 cups (625 mL) of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out on floured board.
  4. Knead raisins into dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 10 minutes).
  5. Place in lightly greased bowl. Turn dough to greased top. Cover with greased waxed paper and tea towel.
  6. Let rise in warm place (75°-85°F/24°-29°C) until doubled (45 to 60 minutes).
  7. Combine brown sugar and cinnamon in a small bowl.
  8. Punch down dough. Turn out onto lightly floured board and divide into 2 equal portions. Cover with tea towel and let rest for 10 minutes.
  9. Roll each portion into an  8” x 16”  (20 cm x 41 cm) rectangle.
  10. Brush with melted butter, sprinkle with cinnamon mixture. 
  11. Roll up from the short side into an 8” (20 cm) log. Press seams together. Place seam side down in 2 greased 8 1/2" x 4 1/2" x 2 3/4" (1.5 L) loaf pans. Cover with tea towel.
  12. Let rise in warm place until dough rises to the top of pan in centre and corners are filled (45 to 60 minutes).
  13. Bake at 400°F (200°C) on lower oven rack for 25 to 30 minutes. Remove from pans immediately. Brush top crust with butter if a soft crust is desired. Cool on wire racks.

Tips

  • Replace Robin Hood Best for Bread Homestyle White Flour with Robin Hood Best For Bread Whole Wheat or Multigrain.
  • This recipe makes 2 loaves. For 4 loaves, simply double all of your ingredients.

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