Bread Machine Cinnamon Raisin Bread Recipe

bread machine cinnamon raisin bread sliced on a wire rack with a loaf

4.62 from 276 votes

Bread Machine Cinnamon Raisin Bread Recipe

Make the best Cinnamon Raisin Bread in your Bread Machine! This easy recipe can be made with swirls or without. It's delicious for breakfast, snacking, and dessert.

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 butter cut into small pieces
1 teaspoon salt
1 tablespoon brown sugar light or dark
3 cups bread flour
2 ½ teaspoon yeast active, instant or bread machine
½ tablespoon cinnamon
3 tablespoon white sugar
1 ½ cup raisins

Instructions

Add ingredients to the bread pan in the following order: warm milk, butter, salt, brown sugar, bread flour and yeast (for Cuisinart machines). *If you have a different brand, check the instructions for the correct order to add ingredients.
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 by holding it on it's side and running a knife between the pan and the bread. 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 the dough 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 200° Fahrenheit. Remove from the oven and let cool completely on a wire rack before slicing.

Notes

Store 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