Breads · Breakfast

Homemade Cinnamon Bread {Cinnamon Raisin Bread}

Hey guys, day one million of quarantine here, and I have made eight thousand loaves of homemade bread in the last month, because, what else is there to do right now?

In my defense, I couldn’t find the things I take for granted and use all the time, like yeast and flour at the grocery store. I am ashamed to admit that I became so desperate for yeast that I spent $27 on a pound of it on Ebay (this was after I spent at least an hour being a vigilante and reporting every price gouging yeast post I could find) and so now I need to use it. So, my family and I are growing pleasantly plumper by the day as we eat Artisan bread and French bread, and Sourdough bread and Cinnamon Raisin bread…. We’re like Bubba Gump but with bread.

What a time to be alive.

Everybody is scared to make homemade bread, but it’s so easy. I find people are scared of yeast and water temps and stuff. I never actually check the temp of my water or milk. Hot water that isn’t boiling. That’s what you need. Think hot tub water. You’re on quarantine. You don’t need a thermometer for anything but body temp. If you’re feeling like you have a lot of extra time on your hands right now, you should give this a try. You’ll be so proud of yourself when you’re done.

I’m going to list the recipe here in it’s entirety, but you can scroll down for photos of step by step directions.

Recipe slightly adapted from Mom on Timeout

Ingredients

  • 3/4 cup warm water 110F
  • 2 1/4 tsp active dry yeast (one packet)
  • 1/2 cup milk warmed to 110F
  • 1/3 cups sugar
  • 3 tbsp butter melted
  • 1 egg room temperature
  • 4 – 4 1/2 cups bread flour (I didn’t have bread flour– all purpose flour was still bomb diggity.)
  • 1 1/4 tsp cinnamon
  • 1 tsp salt

Filling:

  • 1/2 cup sugar
  • 1 1/2 tbsp cinnamon
  • 1/2 cup golden raisins (optional)

Instructions

  • Place water in mixing bowl fitted with a dough hook and sprinkle yeast over the top. Stir gently to combine. Let stand for about five to 10 minutes or until yeast has dissolved.
  • Beat in milk, sugar, butter, and egg.
  • Beat in 2 cups of flour until mixture is nice and smooth.
  • Continue adding remaining flour, salt, and cinnamon a little at a time, mixing until dough is nice and smooth. You may not need all of the flour.
  • Switch to a dough hook and continue mixing for another five minutes OR simply knead by hand for five minutes.
  • Shape dough into a smooth ball and place in a lightly buttered bowl (I just spray mine with PAM) Cover loosely with plastic wrap and let rise for 1 to 2 hours or until doubled in size.
  • Punch dough down and knead a few times on a lightly floured cutting board.
  • Roll dough out to a 9 x 20 inch rectangle – the longer the better! (The narrow end should be as wide as your loaf pan.)
  • Combine sugar and cinnamon in a small bowl and sprinkle over the top. This is where you add the raisins if you want.
  • Start with the narrow end and roll up tightly. Pinch edges well to seal.
  • Tuck ends under slightly and place in buttered 9 x 5 x 3 inch loaf pan.
  • Cover and let rise for another hour or until the dough has risen an inch over the top of the pan.
  • Preheat oven to 350F. Bake for 30 to 40 minutes or until loaf is golden brown and sounds hollow when tapped. Mine took 45 minutes, but start checking at 30.
  • Let cool in pan for 5 to 10 minutes before inverting onto a cooling rack. You can slice and serve right away or let the bread cool completely. Store in an airtight container for up to 3 days.

Step-by-Step Photos:

  • Place water in mixing bowl fitted with a dough hook and sprinkle yeast over the top. Stir gently to combine. Let stand for about five to 10 minutes or until yeast has dissolved.
  • Beat in milk, sugar, butter, and egg.
  • Beat in 2 cups of flour until mixture is nice and smooth.
  • Continue adding remaining flour, salt, and cinnamon a little at a time, mixing until dough is nice and smooth. You may not need all of the flour.
  • Switch to a dough hook and continue mixing for another five minutes OR simply knead by hand for five minutes.
  • Shape dough into a smooth ball and place in a lightly buttered bowl (I just spray mine with PAM) Cover loosely with plastic wrap and let rise for 1 to 2 hours or until doubled in size.

  • Punch dough down and knead a few times on a lightly floured cutting board.
  • Roll dough out to a 9 x 20 inch rectangle – the longer the better! (The narrow end should be as wide as your loaf pan.)

Combine sugar and cinnamon in a small bowl and sprinkle over the top. This is where you add the raisins if you want.

  • Start with the narrow end and roll up tightly. Pinch edges well to seal.
  • Tuck ends under slightly and place in buttered 9 x 5 x 3 inch loaf pan.
  • Cover and let rise for another hour or until the dough has risen an inch over the top of the pan.
  • Preheat oven to 350F. Bake for 30 to 40 minutes or until loaf is golden brown and sounds hollow when tapped. Mine took 45 minutes, but start checking at 30.
  • Let cool in pan for 5 to 10 minutes before inverting onto a cooling rack. You can slice and serve right away or let the bread cool completely. Store in an airtight container for up to 3 days.

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