By Lydia Holton on August 31, 2004
Photo by JoKopelli
Photo by JoKopelli
"This is the best Cinnamon Raisin Bread I've ever had! It really has a great consistency and smells WONDERFUL while baking. I made this for the first time about a year ago and since it makes 3 loaves, I gave one to my neighbor. Now she asks for it constantly and since it is so fun to make, I oblige her, plus I get to keep the other 2 loaves!"
Serving Size: 1 (67 g)
Servings Per Recipe: 36
"I made this bread today, and it is amazing! I read all the reviews, and I did make some additions based on the helpful suggestions of others: I added 1 Tablespoon of sugar to the water that the yeast was proofing in, and I also added 1/4 c. white sugar, 1 Tablespoon cinnamon, and 1/2 tsp. salt to the dough. I also added 2 cups of raisins to the overall recipe (so there are 3 c. TOTAL), and put half of them (1 1/2 c.) in the dough, and half of them in the filling. I was a little worried that the chunks of softened butter would screw up the dough, but they were fine, and it didn't matter that they were all chunky before I put the flour in. I guess the kneading took care of them. It took me about 9 cups of flour to have a dough that was manageable. I also changed the filling a bit. I used 2/3 c. brown sugar (packed), 2/3 c. white sugar, 1/4 c. cinnamon, and I mixed it all together and sprinkled 1/3 of it in each loaf with the remaining raisins. The baking temperature was right on, and my loaves were done in 30 minutes. I'm sorry I messed with your recipe so much, but thanks so much for posting it! I am SO glad I took the time to try it and for all the others who have tried it and made the suggestions that made mine such a success. Thank you Lydia. :)"
"WOW! This bread definitely lives up to its title! I made it last night and my husband was still raving about it as he was leaving for work this morning. Don't let the long list of directions scare you off-it's really pretty simple if you just take it step-by-step and follow the directions.
I had read that the stickier your dough, the fluffier and moister it will be once baked. I didn't use all 8 cups (about 7 instead) and the dough was still a bit sticky but elastic and in one piece. Loved the tip about letting the bread rise in the oven with the light on- worked perfectly in my old, cold kitchen! How have I not known about this before?? Also, when you roll your rectangle up, I found mine to be approximately 24 inches long (in addition to 3 inches thick) if that helps. I also didn't use the whole cup of sugar, only about 1/2 cup, and we found it to be be plenty sweet.
This is a fantastic recipe and I can't wait to try it, as one reviewer suggested, in bread pudding! Yum!!!"
"Oh My Stars! Ya'll weren't kidding about the "World's Best Cinnamon Raisin Bread" recipe! I took the advice of some of the others who wrote in and added a couple of my own. It is easier to divide the dough into thirds before you roll it. I did, however, "plump" up my raisins with some hot tap water and a little vanilla extract. And step 18, I just took a stick of butter with a piece of paper towel and lightly rubbed it on the hot bread when I took it out of the oven. This is by far, the BEST cinnamon-raisin recipe ever! Thank you very much!"
"Just finished making my first batch of loaves using this recipe. I used half whole wheat flour, 2 tsp. salt and 2 cups of raisins. Otherwise followed as written. Next time I will use half the amounts of sugar and cinnamon for the filling. I had a hard time rolling the loaves tight enough and mine tend to want to come apart at the swirls. I think less sugar will help, and it is supposed to be cinnamon bread...not a huge cinnamon roll. LOL"
"This was a very good recipe. I would have given it 4 stars if I had not read all 54 reviews and decided to add more salt and sugar. I also was very mindfull of how quick it might cook. I did need to cook the whole 45 min but after just 20 I had to tent it with tin foil or it would have looked burnt. I did not use raisins in mine (personal pref) The ribbon of cin and sugar was gooey and nummy! I did wing the amounts of filling and instead of wetting it with the milk I rubbed a couple of tablespoons of butter on the triangle before adding the cina nd sugar. That might have been the reason for the yummy gooey center. Great recipe with the changes!"
"Wow! This bread is so delicious! I did as suggested by another reviewer, and used 2 tablespoons melted butter instead of the milk. I also used 2/3 cup white sugar, 2/3 cup brown sugar and 1/4 cup of cinnamon for the filling. I will be sure to make this when my family comes home for Easter. Thanks!"
"I look at all recipes as a road map to a certain destination, once you know your way there are many different routes you can travel.<br/>I made this bread for the first time about 2 weeks ago and have since made 30 loaves.<br/>And no I'm not big fat pig in case you were wondering. Not that I have anything against BFP's.<br/>Some of my dearest friends are BFP's however now I digress.<br/>My job title is as a Chef however I consider my a good cook or someone who cooks well.<br/>Not only is cooking my job but I enjoy cooking.<br/>Making this recipe has added tremendously to that enjoyment.<br/><br/>Clear and easy instructions with simple techniques resulting in an irresistibly delicious bread make this for me a 5 star recipe.<br/><br/>Thanks Lydia for postion"
"I don't write reviews nor did I decide to read any from this recipe...except for the one just before this one...I have tried to make bread for years and gave up trying to find one that was good enough for a repeat. I've been living in Denmark for about five years. They make wonderful bread here but they don't do cinnamon raisin bread here. Needless to say I miss it. Like I said I didn't read any reviews here and made this exactly as it read and lo and behold it was the best bread I've ever made. Holy crap was this good. I was so impressed that I had to set up a profile here to tell you how much I liked it...in fact I have more baking as we speak."
"This is really good! I scaled it back to make one loaf and DH and DS have just about devoured the whole thing! I used 1/2 bread flour and 1/2 white wheat flour, and that seems to have worked fine. I am not fond of raisins so I skipped them, and I decided to make a longer squat loaf on a cookie sheet so I only baked about 35 minutes. I thought there might be too much cinnamon/sugar for the filling so I used about 2/3 of it and I wish I had used it all; don't be fooled by how it looks before rolling. DS had a great idea; he asked me to make it into french toast for his lunch yesterday LOL. It really worked! Thanks for posting! Made for Best of 2010 tag."
"WOW I don't like raisin bread, but I love this recipe! We used splenda for baking, as we are diabetics, and it turned out deliciously. A keeper."
"This is an amazing recipe! I have made this a few times, and I also had to add a couple of cups of flour. There weren't quite enough raisins for my taste, too sparse, so after the first batch I doubled them and it was just right. The bread is the perfect amount of sweetness and great texture. I suggest giving 2 of the loaves away to friends, otherwise will end up eating ALL of them very quickly!"
"Excellent made it last night. Don't start this at 7pm. Whew its a long process but worth it. I messed up one roll by not rolling it tight enough, the cinnamon sugar mixture distribution swirl is imperative,because it gives the bread its sweetness. I almost wish it was a touch sweeter.... Next time more sugar swirl! Also if you have a standup Kitchen Aid mixer, it will save you time, adding 8 cups of flour by hand was a bit messy. Good luck, we already ate one loave,the others are going as gifts. PS I have now made this THREE times and my neighbors rave its the best they have ever had!"
"I had an end piece right out of the oven and it was so good! The kids and I enjoyed it for many a breakfast! I love that it makes 3 loaves, so you can freeze one or two for later!"
"I made this with all whole wheat flour and it turned out pretty dense, but smelled, looked, and tasted wonderful. Thanks for posting. Rolling it up and getting the swirl was way worth not just throwing it in the bread machine. However, I found that I had way way way enough sugar cinnamon mixture to coat the rectangle like three times over though. Oh well...I'm not going to complain about more sugar!"
"Great recipe! My only change will be to add another cup of raisins into the DOUGH and not the swirl. This ensures that almost every bite will have a delicious raisin in it. Also, 45 min cooking time is WAY too long - try 30-35 maximum! Check out my pics.... this is my first attempt at raisin bread."
"I made this bread as have many others. A lot of respondents have noted they altered the recipe following recommendations of others. I only made minor alterations: adding 1 Tbsp sugar to the water & yeast while it proofed and increasing the raisins & soaking those raisins in the hot water to plump slightly (I used the "plumping water" in the bread so didn't loose any of the sweetness of the raisins by dumping that soaking water down the drain). I did not need an additional cup of flour (many commented needing 9 cups). A slightly "wet" dough is okay because those raisins will absorb some of that moisture. I think many who have not worked with yeast before need to understand that bread is a living thing....you need to learn your particular conditions & ingredients. What works in July may need adjusting in December...heat, humidity, moisture content in flour & other ingredients play a HUGE factor in what your bread does, both while it is being prepared & when it proofs (raises). Additionally, I did not used butter to make the cinnamon-sugar mixture "stick" before rolling. I'm making bread, not cinnamon rolls. I grew up with a less sweet bread when I had cinnamon raisin bread & found this dough to be just sweet enough. It's a good recipe, just tweaked the prep method slightly. Will be using this to make bread pudding very soon. Thanks so much for a sturdy, well behaved dough recipe! I'll use this again repeatedly. I agree with other comments, my dough did raise fast (less than the 90 minutes). I did allow the 2nd raise to be longer (about 2 hours or so). I did not butter it prior to baking. In my oven, 35 minutes was sufficient (again, know your conditions & adjust accordingly). I brushed with melted butter out of the oven. Three beautiful golden loaves (one of which never got cool) with a beautiful dense crumb...some space in the swirl, but I'm okay with that. Will definitely make this again."
"Indeed a great recipe. I must admit that since I like cinnamon, I did add one full tablespoon of cinnamon to the bread itself in addition to the cinnamon and sugar.<br/><br/>I too add a tablespoon of sugar to activate the yeast and will definitely add a second cup of raisins. Notwithstanding, this is recipe is going into my personal favorites recipe book. The two loaves I gave away got rave reviews from my neighbors.<br/><br/>A 27 inch long rectangle made three perfect loaves for 9 inch long loaf pans.<br/><br/>I can tell this is now going to be my Easter morning tradition."
"Easy to make and delicious! Followed the recipe with some minor changes. Used brown sugar for the filling and brush some butter before adding the cin & sugar, added flaxseed in the mixed dough. I should have added more raisins next time. I used more flour from the recipe maybe added a cup more. Looks and tastes good! Thanks!"
"Recommend this to everyone. Easy to make and we get 3 loaves from each. Wife and son can't wait for me to make it."
"I made this for a family get-together and it got rave reviews from everyone, especially the kids."