↞ recipe box start page
Category: BREADS
Prep Time: Cook Time: Total Time:
1 cup (6 oz) raisins
1 cup (8 oz) warm water
1 tablespoon active dry yeast
1 cup (8 oz) milk, whole, 2 percent, or skim
1/4 cup (2 oz) unsalted butter, melted
2 teaspoons salt
5 1/2 - 6 cups (1 lb 11.5 oz - 1 lb 14 oz) all-purpose flour
Filling:
1/2 cup granulated white sugar
1 1/2 tablespoons cinnamon
1 large egg beaten with 2 teaspoons warm water
Put the raisins in a small bowl and cover them with hot water. Let the raisins plump for at least 10 minutes. Drain and set aside.
Pour a cup of water into the bowl of a standing mixer or large mixing bowl. Sprinkle the yeast over top. (You can use the water from soaking the raisins for some extra-awesome flavor in your loaves, but just make sure the water has cooled to room temperature.) Give it a few minutes, then stir to fully dissolve the yeast into the water.
Stir the milk, melted butter, and salt into the water. Add 5 1/2 cups of the flour and stir to form a shaggy dough. Knead in your mixer on low speed with a dough hook or knead by hand for 8-10 minutes to form a smooth, slightly tacky dough. Check the dough halfway through; if it's very sticky (think: bubble gum), add a little more flour. The dough is ready when it forms a ball without sagging and quickly springs back when poked.
Toss the raisins with a few tablespoons of flour to absorb any residual moisture from when they were plumped. With the mixer on gradually add them to the bowl and continue kneading until they are evenly distributed.
If kneading by hand, turn the dough out onto your work surface and pat it into an oval. Sprinkled about half the raisins over the top and fold the dough like a letter. Pat it into an oval again, sprinkle the remaining raisins, and fold it again. Knead the dough by hand for a few minutes to distribute the raisins through the dough. (Alternatively, you can reserve the raisins and sprinkle them over the dough along with the cinnamon-sugar.)
Return the dough to the bowl and cover. Let the dough rise in a warm place until doubled in bulk, about an hour. Meanwhile, combine the sugar and cinnamon in a small bowl and beat together the egg and water in a second bowl.
Divide the dough into two pieces. Working with one piece at a time, roll the dough out on the counter. It should be slightly less wide than your baking pan and as long as you can make it. The thinner the dough, the more layers of crazy-good cinnamon swirl you'll end up with. If the dough starts to shrink back on you, let it rest for a few minutes and then try again.
Brush the entire surface of the dough with egg wash, leaving about two inches clear at the top. Sprinkle generously with cinnamon and sugar. Starting at the end closest to you, roll up the dough. When you get to the top, pinch the seam closed. Transfer the loaf to your loaf pan seam-side down. Repeat with the other half of the dough.
Let the loaves rise until mounded over the top of the pan and pillowy, 30-40 minutes. Halfway through rising, preheat the oven to 375 degreesF.
Brush the top with some of the remaining egg wash. If desired, sprinkle some of your remaining cinnamon-sugar over the tops of the loaves as well. Bake for 40-45 minutes until golden brown.
Remove the loaves from the pans and allow them to cool completely before slicing. Baked loaves can also be frozen for up to three months.
Makes 2 loaves.
view more member recipes
Cinnamon-Raisin Swirl Bread
Category: BREADS
Prep Time: Cook Time: Total Time:
1 cup (6 oz) raisins
1 cup (8 oz) warm water
1 tablespoon active dry yeast
1 cup (8 oz) milk, whole, 2 percent, or skim
1/4 cup (2 oz) unsalted butter, melted
2 teaspoons salt
5 1/2 - 6 cups (1 lb 11.5 oz - 1 lb 14 oz) all-purpose flour
Filling:
1/2 cup granulated white sugar
1 1/2 tablespoons cinnamon
1 large egg beaten with 2 teaspoons warm water
Put the raisins in a small bowl and cover them with hot water. Let the raisins plump for at least 10 minutes. Drain and set aside.
Pour a cup of water into the bowl of a standing mixer or large mixing bowl. Sprinkle the yeast over top. (You can use the water from soaking the raisins for some extra-awesome flavor in your loaves, but just make sure the water has cooled to room temperature.) Give it a few minutes, then stir to fully dissolve the yeast into the water.
Stir the milk, melted butter, and salt into the water. Add 5 1/2 cups of the flour and stir to form a shaggy dough. Knead in your mixer on low speed with a dough hook or knead by hand for 8-10 minutes to form a smooth, slightly tacky dough. Check the dough halfway through; if it's very sticky (think: bubble gum), add a little more flour. The dough is ready when it forms a ball without sagging and quickly springs back when poked.
Toss the raisins with a few tablespoons of flour to absorb any residual moisture from when they were plumped. With the mixer on gradually add them to the bowl and continue kneading until they are evenly distributed.
If kneading by hand, turn the dough out onto your work surface and pat it into an oval. Sprinkled about half the raisins over the top and fold the dough like a letter. Pat it into an oval again, sprinkle the remaining raisins, and fold it again. Knead the dough by hand for a few minutes to distribute the raisins through the dough. (Alternatively, you can reserve the raisins and sprinkle them over the dough along with the cinnamon-sugar.)
Return the dough to the bowl and cover. Let the dough rise in a warm place until doubled in bulk, about an hour. Meanwhile, combine the sugar and cinnamon in a small bowl and beat together the egg and water in a second bowl.
Divide the dough into two pieces. Working with one piece at a time, roll the dough out on the counter. It should be slightly less wide than your baking pan and as long as you can make it. The thinner the dough, the more layers of crazy-good cinnamon swirl you'll end up with. If the dough starts to shrink back on you, let it rest for a few minutes and then try again.
Brush the entire surface of the dough with egg wash, leaving about two inches clear at the top. Sprinkle generously with cinnamon and sugar. Starting at the end closest to you, roll up the dough. When you get to the top, pinch the seam closed. Transfer the loaf to your loaf pan seam-side down. Repeat with the other half of the dough.
Let the loaves rise until mounded over the top of the pan and pillowy, 30-40 minutes. Halfway through rising, preheat the oven to 375 degreesF.
Brush the top with some of the remaining egg wash. If desired, sprinkle some of your remaining cinnamon-sugar over the tops of the loaves as well. Bake for 40-45 minutes until golden brown.
Remove the loaves from the pans and allow them to cool completely before slicing. Baked loaves can also be frozen for up to three months.
Makes 2 loaves.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Fast Cinnamon Raisin Swirl Bread
by sgre52160
Open a can of refrigerated bread dough and unroll it into a rectangle. Brush with melted butter and sprinkle with cinnamon, sugar and raisins. Then just roll it up, let rise and bake as suggested on
by sgre52160
Open a can of refrigerated bread dough and unroll it into a rectangle. Brush with melted butter and sprinkle with cinnamon, sugar and raisins. Then just roll it up, let rise and bake as suggested on
Cinnamon-swirl Bread
by ICOOK2
Ingredients 1-1/3 cups sugar 1/2 cup finely chopped pecans or walnuts, toasted 2 teaspoons ground cinnamon 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt
by ICOOK2
Ingredients 1-1/3 cups sugar 1/2 cup finely chopped pecans or walnuts, toasted 2 teaspoons ground cinnamon 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt
Cinnamon Swirl Bread
by sgre52160
1/3 cup sugar 1/2 cup finely chopped pecans, toasted 2 tsp ground cinnamon 1 cup sugar 2 cups flour 1 tsp baking powder 1/2 tsp salt 1 egg 1 cup milk 1/3 cup cooking oil Preheat
by sgre52160
1/3 cup sugar 1/2 cup finely chopped pecans, toasted 2 tsp ground cinnamon 1 cup sugar 2 cups flour 1 tsp baking powder 1/2 tsp salt 1 egg 1 cup milk 1/3 cup cooking oil Preheat
Cinnamon Pecan Swirl Monkey Bread
by sgre52160
For the sauce: 3/4 cup packed light brown sugar 1/2 cup butter 1/4 cup bourbon 1 teaspoon vanilla For the bread: 3 cups all-purpose flour 1 1/2 teaspoon baking powder 3/4 teaspoon baking sod
by sgre52160
For the sauce: 3/4 cup packed light brown sugar 1/2 cup butter 1/4 cup bourbon 1 teaspoon vanilla For the bread: 3 cups all-purpose flour 1 1/2 teaspoon baking powder 3/4 teaspoon baking sod
view more member recipes
related CDKitchen recipes
George Foreman Grill Cinnamon French Toast
Cinnamon Swirl Earthquake Cake
Cinnamon Raisin Bread
Mom's Home-Style Bread Pudding
Cinnamon Raisin Swirl Rolls
Easy Cinnamon Raisin Bread Pudding
Cinnamon Raisin French Toast Souffle
Cinnamon Chip Bread
Banana Raisin Bread
Make-Ahead Maple-Pecan Breakfast Casserole
Recipe Quick Jump