This super fluffy Cinnamon Raisin Bread makes two perfect loaves of raisin bread - one for now, and one for freezing for later. It is based on a classic hot cross bun dough, and makes the most amazing toast.
Hi hi! I am just popping in to share this cinnamon raisin bread recipe with you! While I call this cinnamon raisin bread, we could also call it hot cross bun loaf as it is just a doubled recipe of my super soft hot cross bun recipe, shaped into a blobby little perfect loaf of cinnamon raisin bread.
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I worked super hard on my homemade hot cross bun recipe, and to me, it is the perfect blend of spices and fruit, so there was no need to start from scratch for this cinnamon raisin bread.
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I doubled my initial recipe, so this makes two loaves of homemade cinnamon raisin bread, but you're going to want to make the full quantity, as 1) it doesn't last long in my house because it gets eaten so quick, and 2) it freezes amazingly, so you can have cinnamon raisin bread on hand at all times to make the best toast ever.
This recipe is the dough from my super soft hot cross bun recipe, which I doubled, and switched up the shaping a little to make loaves of bread rather than individual buns baked together in a pan.
. The Tangzhong method is an Asian Technique, and involves cooking part of the flour and water in a bread recipe to form a thick paste, or a roux.
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The process of making the Tangzhong gelatanises some of the starch in the flour. This means the flour is able to absorb a lot more water, and also holds onto it throughout the dough making process. This gives an incredibly soft bread which stays soft a lot longer than other bread does.
Bread Flour. It is really important to use bread flour / High grade flour for this recipe. The dough is quite high hydration and can be quite sticky, so it is important to use a high protein flour to help develop the gluten within the bread.
Spice Blend. I made my own spice blend as I first developed this recipe when I was living in the US, and I didn't have access to mixed spice. I really like the flavours of the spices that I have used, but if you like, you can substitute the same quantity of spices used in the recipe for mixed spice (8 tsp which is 2 Tbsp plus 2 tsp - grams to come)
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Milk Powder. I use milk powder in my recipes that have a Tangzhong base. It helps to add a softness to the bread. If you do not have it, you can leave it out.
Earl Grey Tea. I use hot, strongly brewed Earl Grey Tea to soak my fruit for this cinnamon raisin bread. Feel free to use regular tea, hot orange juice, or boiling water instead.
Since moving back to New Zealand, I have found that the high grade flour (what is called bread flour in other countries or 'strong' flour), isn't as high in protein. This means the dough still works fine, but it doesn't develop quite as much strength.
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To combat this, I have been playing around with adding in gluten flour to the mixture - I got mine at the supermarket but health stores will also sell it or look online.
Adding gluten flour gives a big protein boost to the dough, meaning it develops much more strongly. I use 3% of the flour weight - so for this recipe, I added 16g of gluten flour.
This is just an optional step, and I am just adding it for the purpose of education and notes, if you would also like to try it.
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This cinnamon raisin bread does take a few steps to make, but the workload is broken up into several steps throughout the day.
It is important to go by how your dough looks when it comes to rising bread, NOT the time in the recipe, as every environment is different. Take note of your dough before it starts to rise so you can gauge the rising process.
I tested a bunch of different ways to shape this cinnamon raisin bread - dividing it into three and rolling up milk bread style, and shaping into one big loaf. However, I found the easiest way that works best for me is to shape it brioche style - where you divide the dough into 8, and shape into balls and arrange in the pan.
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You may notice that I have two rounds of shaping the dough into a ball in this recipe - an initial shape just after you divide the dough, then you place it to rest under plastic wrap and give it a quick re-shape before placing into the pan.
This gives the gluten a chance to rest slightly after shaping before being tightened back up and into a nice, neat ball so that it gives you a nice springy bread. I like to use a little bit of flour to shape my dough balls as it helps to tuck the fruit into the dough nicely.
I used a 9x5 (23cm x12.5cm) Loaf pan and it fit super nicely - I wouldn't go for anything smaller than that or the bread may not fit.
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This was something that I struggled a lot with when I first started making bread. There are a few tests that you can do:
I haven't tested making this bread ahead of time, but if I was going to add in an overnight rise, I would do the first rise in the fridge. Because this dough can be a little slower to rise than others (cinnamon can inhibit yeast activity), give the dough about 30-40 minutes on the counter before putting it into the fridge overnight.
You may need to let it stand at room temperature for a little the next day if it is hard to shape, and the second rise will take longer if you are starting with cold dough.
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Store cinnamon raisin bread lightly wrapped at room temperature or in an airtight container. It will keep for up to 3 days, or you can freeze it for a few months.
If you are eating it after the day that it is made, I prefer to have it toasted (it also makes amazing french toast). You could also wrap the whole loaf in foil and refresh in a 350°f / 180°c oven, but I prefer to slice and toast it.
If you want to freeze this cinnamon raisin bread, I would leave off the sugar syrup as it can make things sticky and awkward.
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You can either freeze it as a whole loaf, then defrost the whole thing when you would like to use it, or slice it thickly and freeze it as you would a loaf of bread.
Yes - this dough definitely needs to be made in a stand mixer with the dough hook due to the sticky nature of the bread.
I would LOVE for you to leave me a review and star rating below to let me know how you liked it! Also, please make sure to tag me on Instagram!Inspired by my love of Hot Cross Buns, this easy cinnamon raisin bread is the perfect recipe for Easter. Soft, fluffy and perfectly spiced.
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I absolutely love Hot Cross Buns and it’s simply not Easter without them. However, I love toasting hot cross buns so this raisin bread gives me all the joy of my beloved Easter treat with the added benefit that slices can easily be toasted. However, this bread is so soft and fluffy, you’d be forgiven for eaten slice after slice as is. No toasting necessary. To make this as easy as possible, I adapted my Easy White Bread recipe and just added the flavors of hot cross buns. No egg necessary and if you don’t have butter, you can use oil!
If you are not a fan of raisins or dried fruit (cranberries, chopped apricots, etc. can be used instead of raisins), use chocolate chunks or leave them out entirely. This bread recipe will be delicious regardless.
This recipe requires the usual ingredients you would need for bread: flour, yeast and liquid. If you want the dough to be a little richer, milk is a great substitute for water. Softened butter creates a moist baked loaf but I’ve made this with oil too. The spice and raisins add flavor and texture. You could use allspice too, but I don’t often have that in my kitchen.
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Yes absolutely! Freeze slices of raisin bread and toast from frozen. Alternatively, the dough can be frozen in a loaf pan and baked from frozen. Baked raisin bread will last for up to 3 days wrapped in foil on the kitchen counter.
Calories: 389 kcal | Carbohydrates: 63 g | Protein: 9 g | Fat: 13 g | Saturated Fat: 6 g | Cholesterol: 41 mg | Sodium: 390 mg | Potassium: 372 mg | Fiber: 5 g | Sugar: 18 g | Vitamin A:
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