The best cinnamon raisin bread EVER ! ! !

IMG_3181 - raisin bread cut

Have you ever had cinnamon raisin bread before? And I’m not talking about ANY cinnamon raisin bread; I’m talking about cinnamon. raisin. bread. Like, THE cinnamon raisin bread. Before you answer that question, I’m going to answer it for you: no, you have not have cinnamon raisin bread before – THE cinnamon raisin bread. Why? Because THE cinnamon raisin is MY cinnamon raisin bread. It is my own very unique recipe.

 IMG_3169 - roll up raisin bread     IMG_3174 - raisin bread dough pans 

Though, the day has come at last; the day that I’m going to share this luscious recipe with you so that it is no longer my cinnamon raisin bread, but ours. I am very generous since this is a very, very secret recipe. Actually, it can be found on Food.com. And it’s labeled the best cinnamon raisin bread. And it really is.

IMG_3170 - roll up raisin bread

IMG_3173 - rolledupdough raisin bread

I’ll stop blabbing and you’ll get baking and after only a few hours (but it will seem like weeks due to your lack of patience since this bread is just that good) you’ll have fresh, hot, and EXTREMELY yummy cinnamon raisin bread on your kitchen table . . . or island {like kitchen island, unless you live on an actual island. But don’t even place your bread on your island; you do NOT want sand in your teeth.} . . . or where ever the bread is set.

IMG_3171 - sugar roll up raisin bread

IMG_3176 - raisin bread

THE BEST CINNAMON RAISIN BREAD

TWEAKED FROM THE ORIGINAL: Food.com

Ingredients

For the bread:

1 1/2 cups milk

1 cup warm water (must be between 110-115 degrees)

1 (1/2 ounce) package active dry yeast

3 eggs

1/2 cup white sugar

1 Tbsp. vanilla

1 Tbsp. ground cinnamon

1 teaspoons salt

1/2 cup unsalted butter, softened

1 cup raisins

8 cups all-purpose flour

For the filling:

2 tablespoons milk

1/2 cup white sugar

1/2 cup brown sugar

3 tablespoons ground cinnamon

Dash of salt

Dash of vanilla

Icing or cream cheese frosting, optional

Directions:

1. Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally. Remove from heat. Let cool until lukewarm, about 120-125 degrees.

2. Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won’t activate.).

3. Beat in a mixer: eggs, sugar, butter, salt, cooled milk (slowly, so that you don’t cook the eggs), yeast mixture, vanilla, cinnamon, and raisins. Add the flour gradually to make a stiff dough.

4. Knead the dough on a lightly floured surface for a few minutes until smooth.

5. Place in a large, buttered, mixing bowl and turn to grease the surface of the dough. Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.

6. Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.

7. Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.

8. Mix together the sugars, cinnamon, salt, and vanilla. Sprinkle mixture evenly on top of the moistened dough and roll up tightly (the long way). The roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends and pinch bottom together. Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans.

9. Let the loaves rise in warm place, uncovered, again for about an hour.

10. Bake at 350 degrees for 30 – 40 minutes or until loaves are lightly browned and sound hollow when tapped.

11. Remove from oven and let cool on rack before slicing. Frost, if desired.

12. Enjoy so very, very, very, VERY much . . . {okay, I’m practically dying for a slice right now. Come to Mama!}

IMG_3179 - rasiin bread closeup

IMG_3172 - rollupraisin raisin bread

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One thought on “The best cinnamon raisin bread EVER ! ! !

  1. This sounds like a lot of work but I’m sure well worth the effort. I’ll try this when I have a day off! Thanks for sharing this delicious looking recipe.

    Like

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