Cinnamon Raisin Bread

Yet another favorite bread recipe!! Cinnamon was one spice I refused to eat back in the days. It is a widely used spice in many desserts and breads here in the US. Eating cinnamon in non savory dishes is an acquired taste for me over the years I have lived here, kinda got into my like list now 🙂 . This cinnamon raisin bread is slightly sweet, has a few raisins for extra texture. A very airy bread, makes an awesome breakfast dish with a dab of butter.


whole wheat flour 1 cup
all purpose flour 2 1/2 cup
rapid rise yeast 1 packet or 2 1/4 tsp
brown sugar 3 tbsp
salt 1 1/4 tsp
butter 2 tbsp + 1 tsp
milk 1 1/4 cup

for filling
cinnamon powder 2 tbsp
brown sugar 1/4 cup
raisin 2 tbsp


Grease a bread loaf pan and dust with flour. Set this aside.
Mix all the ingredients in the filling section and set aside.
Heat the milk and 2 tbsp of butter in the microwave for 50 seconds.
In a large mixing bowl add the whole wheat flour, all purpose flour, salt, brown sugar, and rapid rise yeast. Mix well.
Slowly add the warm milk-butter mixture and mix the dough.
Knead the dough for 10 mins.
On a lightly floured surfaced, take the kneaded dough, roll it into a 8×8 inch square.
Spread the filling mixture of raisin, brown sugar and cinnamon powder on the rolled dough.
From one edge start to roll the dough with the mixture to form a log.
Seal the edges and transfer to the prepared bread loaf pan.
Cover the dough with a wet towel and let it rise for 1 hr in a warm place (can keep inside oven with light turned on), till the dough doubles in size.
Preheat the oven at 375 deg F.
Bake the bread for 30 min till the top is slightly browned.
Remove from the oven and apply 1 tsp of butter on the top for glaze.
Let cool in the pan for 10 mins and transfer to a cooling rack to cool completely.
Slice the bread after it is completely cooled.
Serve with toasted with some butter or at room temperature.


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