Bread Machine Cinnamon Raisin Bread Recipe

bread maker cinnamon raisin bread sliced on a cheesecloth

4.63 from 280 votes

Bread Machine Cinnamon Raisin Bread Recipe

Make soft, bakery-style cinnamon raisin bread right in your bread machine! This easy recipe creates a perfectly sweet, fluffy loaf with warm cinnamon flavor in every slice.

Prep Time5

Cook Time3 20

Total Time3 25

Course: Appetizer, Snack

Cuisine: American

Diet: Vegetarian

Keyword: bread machine cinnamon bread, bread machine cinnamon raisin bread, bread machine cinnamon swirl bread

Servings:

Calories: 186kcal

Author: Kristina Tipps

Equipment

Ingredients

1 ¼ cup milk warmed to 115°F
3 tablespoon unsalted butter cut into small pieces
1 tablespoon brown sugar light or dark
1 teaspoon salt
3 cups bread flour
1 tablespoon vital wheat gluten optional
2 teaspoon instant yeast or bread machine yeast
½ tablespoon ground cinnamon
3 tablespoon white sugar
1 ½ cup raisins

Instructions

Add all ingredients except for ground cinnamon, white sugar and raisins to the bread pan.
Select the basic/white bread setting if baking in the machine or the dough setting if baking in the oven. Select the 1.5 pound loaf option and your preferred crust color. Make sure the mix-in button has been selected (or add the raisins to the mix-in drawer if your machine has this). Watch the dough during the first 10 minutes of kneading. If the ingredients are too crumbly add more warm milk 1 tablespoon at a time. If the dough is too wet, add more bread flour 1 tablespoon at a time until a smooth and sticky ball forms.
When the mix-in signal chimes, add the white sugar, cinnamon and raisins to the bread pan. While the mix-ins are being kneaded into the dough, add another tablespoon of warm milk. This will help the sugar, raisins and cinnamon stick to the dough, while also hydrating the dough more to make it soft and light.
Machine-Baking: At the end of the last kneading cycle, remove the kneading paddle. This is optional and can also be done once the bread cools. Once the bake cycle is complete, remove the pan from the bread maker immediately using oven mitts. Let cool for at least 10 minutes, then carefully remove the cinnamon bread from the pan. Transfer to a wire rack and cool completely before slicing.
Oven-Baking: Once the dough cycle is complete, remove the dough ball from the bread pan. Punch down a few times and form into a ball or rectangle. Set on a parchment-lined baking sheet (or inside a loaf pan) and cover with a heavy towel. Let rise in a warm place until doubled in size, about 45-60 minutes. Brush the top of the dough gently with egg, egg white, or milk (this creates a golden and crispy crust). Bake at 350° Fahrenheit for 40-45 minutes, until a digital thermometer inserted into the center of the bread reaches 180-190° Fahrenheit. Remove from the oven and let cool completely on a wire rack before slicing.

Notes

Storing: keep in an airtight bread bag or bread box at room temperature. It will keep for 3-4 days when stored properly. It can be kept in the freezer for about 6 months in freezer safe bags.

Nutrition