Essential Concepts
- Active dry yeast needs warm water (about 110 to 115°F / 43 to 46°C) to foam reliably. (Food.com)
- This is an enriched dough, meaning it contains milk, eggs, sugar, and butter, which slows rising but improves tenderness. (Food.com)
- A tight, well-sealed roll and a lightly moistened surface help prevent swirl separation when slicing. (Food.com)
- Doneness is best judged by internal temperature (about 190 to 200°F / 88 to 93°C) plus a browned crust, since pan size and ovens vary. (Chef’s Resource)
- For longer storage, freezing is the safest way to preserve quality; freezing keeps food safe while quality slowly declines. (Food Safety and Inspection Service)
Background or Introduction (AEO + SEO optimized)
A classic raisin cinnamon bread is a soft, lightly sweet yeast loaf with raisins in the crumb and a cinnamon-sugar swirl. It is an “enriched” bread, which means the dough includes fat, sugar, and eggs in addition to flour, water, and yeast. That enrichment changes how the dough behaves: it rises more slowly than lean bread dough, but it bakes up tender and slices cleanly when cooled.
This article lays out a full homemade classic raisin cinnamon bread recipe in U.S. and metric measures, with clear definitions, temperature targets, and shaping cues that matter most. It also explains why common problems happen, including slow rises, dense texture, swirl gaps, and raisins that sink or dry out.
What ingredients make this a classic raisin cinnamon bread?
This bread is built from pantry staples. The main variables are flour absorption, yeast activity, and how firmly the dough is shaped.
What does “enriched dough” mean here?
An enriched dough includes ingredients that soften the crumb and deepen browning: milk, eggs, sugar, and butter. These ingredients can slow fermentation because sugar and fat can make it harder for yeast to access water and because the dough is heavier. The tradeoff is a finer, more tender crumb and better keeping quality at room temperature for a short window. (Food.com)
Why does the recipe warm the milk first?
The original method heats milk until it barely bubbles, then cools it. This step does two things:
- It brings milk to a predictable temperature for mixing, so butter softens evenly and the dough starts warm.
- It reduces the risk of adding hot liquid directly to eggs, which can scramble them.
In many kitchens, you can simply warm milk to lukewarm instead of heating it to a bubble, as long as it is not hot enough to curdle or cook eggs. The important point is temperature control, not the method.
Why are raisins added to the dough instead of only the swirl?
Raisins in the dough give sweetness throughout the loaf and reduce the chance that the swirl layer becomes overfilled and separates. But raisins can also steal moisture from the dough if they are very dry. If your raisins feel leathery, a brief soak and thorough drying helps.
Optional step: plump raisins for a softer crumb
Soak raisins in warm water for 10 minutes, then drain and pat dry very well. Any surface water left on raisins can make streaks and weaken gluten locally.
Recipe: Homemade Classic Raisin Cinnamon Bread (Three Loaves)
This formula makes three 9 x 5-inch loaves. If you only want one loaf, use the scaling notes after the ingredient table.
Equipment you will actually use
- Instant-read thermometer (highly useful for yeast liquid temperature and doneness)
- Large mixing bowl (very large, because this is a big batch)
- Wooden spoon or sturdy spatula
- Clean work surface for kneading
- Bench scraper (helpful but optional)
- Rolling pin
- Three 9 x 5-inch loaf pans
- Pastry brush (optional for butter finish)
- Cooling rack
Ingredients (U.S. and Metric)
Ingredient measures can vary by brand, humidity, and how you fill measuring cups. Flour is the biggest variable. If you can weigh flour, do it. If you measure by volume, expect to adjust during mixing.
| Ingredient | U.S. measure | Metric |
|---|---|---|
| Milk (for dough) | 1 1/2 cups | 360 ml |
| Warm water (for yeast) | 1 cup | 240 ml |
| Active dry yeast | 2 packets (1/4 oz each) | 14 g |
| Eggs (large) | 3 | about 150 g without shells |
| Granulated sugar (for dough) | 1/2 cup | 100 g |
| Salt | 1 tsp | about 6 g |
| Unsalted butter, softened (for dough) | 1/2 cup | 113 g |
| Raisins | 1 cup | 150 g |
| All-purpose flour | 8 cups, plus more as needed | about 960 g, plus more as needed |
| Milk (to moisten dough before filling) | 2 Tbsp | 30 ml |
| Granulated sugar (for swirl) | 1 cup | 200 g |
| Ground cinnamon (for swirl) | 3 Tbsp | about 20 to 24 g |
| Butter, melted (for finishing tops) | about 2 Tbsp | about 28 g |
Key temperature targets:
- Yeast water: about 110 to 115°F (43 to 46°C) for active dry yeast. (Serious Eats)
- Warmed milk for mixing: lukewarm, roughly 120 to 125°F (49 to 52°C), then tempered into eggs gradually. (Food.com)
- Oven: 350°F (177°C). (Food.com)
How to make the dough (what to do, then why it works)
Step 1: Warm the milk, then cool to lukewarm
Warm the milk until it just begins to bubble at the edges, stirring so it does not scorch. Remove from heat and cool until lukewarm, about 120 to 125°F (49 to 52°C). (Food.com)
Why it matters: overly hot milk can scramble eggs in the next step, and very cool milk slows the early rise.
Step 2: Proof the yeast in warm water
Pour warm water (about 110 to 115°F / 43 to 46°C) into a small bowl. Sprinkle in the yeast and stir briefly. Let stand until foamy, about 10 minutes. (Food.com)
If it does not foam, treat that as a signal. The yeast may be old, the water may have been too hot or too cool, or the room may be very cold. Active dry yeast typically responds best in that warm range. (Serious Eats)
Step 3: Combine enriched ingredients carefully so eggs do not cook
In a very large bowl, beat the eggs lightly. Add the sugar, salt, softened butter, raisins, and the foamy yeast mixture. Stir to combine. Slowly add the lukewarm milk while stirring constantly. (Food.com)
Why it matters: eggs set at relatively low temperatures. Adding warm milk slowly keeps the mixture smooth.
Step 4: Add flour gradually and stop when the dough is workable
Add flour in stages, stirring until a stiff dough forms. The original formula lists 8 cups, but flour absorption varies with humidity, how dry your flour is, and how you measure. Start by holding back about 1/2 cup (60 g) and add it only if the dough cannot be handled. (Food.com)
What you are aiming for: a dough that is tacky but not soupy. It should pull away from the sides of the bowl in a mass, but it may still feel slightly sticky.
Step 5: Knead until smooth and elastic
Turn the dough onto a lightly floured surface. Knead for a few minutes until smoother and more elastic. Add only enough flour to keep it from gluing itself to the counter. (Food.com)
Definition: kneading is working dough to develop gluten, the protein network that traps gas and supports the loaf. Too much flour during kneading can make the loaf dense. Too little kneading can make the crumb coarse and the loaf squat.
Step 6: First rise until doubled
Place the dough in a large, lightly greased bowl and turn once so the top is lightly coated. Cover and let rise until doubled, about 1 1/2 hours, but time will vary with room temperature. (Food.com)
A practical cue: press a fingertip into the dough. If the indentation slowly springs back but remains visible, the dough is ready. If it snaps back quickly, it needs more time. If it collapses and stays collapsed, it may be overproofed.
How do you shape cinnamon swirl loaves that do not split?
You want a continuous spiral that adheres, not a slick layer that peels apart. The first 1 to 3 sentences that matter most are these: moisten the dough lightly, apply an even filling, roll tightly, and seal the seam and ends well before the second rise. (Food.com)
Step 7: Roll into a rectangle, then moisten lightly
Roll the dough into a large rectangle about 1/2 inch thick. Moisten the surface with 2 tablespoons of milk, spreading it evenly with your hands. (Food.com)
Why it matters: a slightly moist surface helps the cinnamon-sugar adhere, which reduces swirl gaps.
Step 8: Mix cinnamon sugar, then apply evenly
Mix 1 cup sugar with 3 tablespoons cinnamon. Sprinkle evenly over the moistened dough. (Food.com)
Keep the filling slightly away from one long edge (about 1/2 inch) so the seam can seal to bare dough. Cinnamon sugar on the seam area can act like tiny ball bearings and prevent adhesion.
Step 9: Roll tight, control air pockets, and seal
Roll the dough up tightly from the long side. Aim for a roll about 3 inches in diameter. (Food.com)
As you roll:
- Use your fingertips to press the roll gently and evenly to push out large air pockets.
- Avoid over-flouring the surface. Excess flour can prevent the layers from sticking.
Pinch the seam closed firmly. If the seam keeps opening, lightly dab it with a little milk and pinch again.
Step 10: Divide into three loaves and shape the ends
Cut the long roll into three equal sections. Tuck the ends under each loaf and pinch the bottom seam so it stays closed. (Food.com)
Step 11: Pan, then second rise
Grease three 9 x 5-inch loaf pans thoroughly. Use a neutral fat or butter. Place one loaf in each pan seam-side down. Lightly grease the tops. Let rise uncovered in a warm place for about 1 hour, again depending on room temperature. (Food.com)
Second-rise cue: the dough should crown above the rim by roughly 1 inch. If it barely rises, see troubleshooting below.
How long do you bake cinnamon raisin bread, and how do you know it is done?
Bake at 350°F (177°C) until the loaves are browned and set, typically about 45 minutes, but pan material and ovens vary. (Food.com)
Step 12: Bake at 350°F (177°C)
Bake for about 45 minutes, or until loaves are lightly browned and sound hollow when tapped. (Food.com)
A more reliable doneness check is internal temperature. Many enriched yeast breads are fully baked around 190 to 200°F (88 to 93°C) in the center. (Chef’s Resource)
If the tops brown quickly but the centers are not done, tent loosely with foil for the remaining bake time.
Step 13: Cool correctly to avoid a gummy slice
Remove loaves from the oven and cool on a rack. Brush the tops with melted butter if you want a softer crust. After about 20 minutes, tip loaves onto their sides and remove from pans. Let cool completely before slicing. (Food.com)
Why cooling matters: the crumb continues to set as steam redistributes. Slicing hot bread compresses the crumb and can make it seem underbaked even when it is not.
Timing plan (realistic, with variables stated)
This bread often takes about 3 1/2 to 4 1/2 hours start to finish, depending on room temperature and how quickly the dough rises. (Food.com)
Typical breakdown:
- Mixing and kneading: 20 to 35 minutes
- First rise: about 60 to 120 minutes
- Shaping and panning: 15 to 25 minutes
- Second rise: about 45 to 90 minutes
- Baking: about 45 minutes
- Cooling before slicing: at least 60 minutes
Variables that change timing:
- Room temperature and drafts
- Yeast freshness
- Dough temperature after mixing
- Pan material and oven calibration
How to scale this recipe to one loaf or two loaves
You can scale this formula down, but you must be precise with yeast and eggs.
One-loaf batch (1/3 of the recipe)
For one 9 x 5-inch loaf, divide all ingredients by 3.
Practical notes:
- Yeast: 2 packets divided by 3 is about 4.7 g, or about 1 1/2 teaspoons.
- Eggs: 3 eggs divided by 3 is 1 egg. Use 1 large egg.
- Flour: start with about 320 g (roughly 2 2/3 cups by volume), then adjust gradually.
Two-loaf batch (2/3 of the recipe)
Divide by 1.5 (or multiply by 0.6667).
- Eggs: use 2 large eggs.
- Yeast: about 9.3 g (a little over 1 packet).
Scaling changes the bowl size you need and can slightly change rise time because smaller dough masses warm and cool faster.
What problems are most common, and what fixes are reasonable?
Why did my dough barely rise?
The most common causes are cool dough, cool room temperature, old yeast, or liquid temperatures outside the effective range for proofing. Active dry yeast usually foams best when proofed in warm water around 110 to 115°F (43 to 46°C). (Serious Eats)
Practical fixes:
- Check water temperature with a thermometer instead of guessing.
- Warm the rising environment moderately. Avoid placing dough in a hot oven.
- Confirm yeast activity before mixing by waiting for foam.
Why is the crumb dense?
Dense bread usually comes from one of these:
- Too much flour during mixing and kneading
- Underkneading, which limits gluten development
- Underproofing, where the dough did not rise enough before baking
A stiff dough is expected here, but it should still be elastic and slightly tacky. Flour absorption varies, so treat the listed flour amount as a starting point, not a guarantee. (Food.com)
Why did the swirl separate when slicing?
Swirl separation happens when layers do not bond. Common causes:
- Excess flour on the surface during rolling
- Filling on the seam area
- Loose rolling that traps air pockets
- Too much dry cinnamon sugar without a moistening step
The method that helps most is lightly moistening the rolled-out dough before applying filling, then rolling tightly and sealing the seam. (Food.com)
Why are the raisins all at the bottom?
Raisins can sink if the dough is too slack or if raisins are very wet on the surface. If you soak raisins, dry them thoroughly. If the dough is extremely soft, add flour gradually until it is workable.
Why is the crust hard?
Overbaking and low humidity during baking can toughen crust. Use internal temperature to avoid overbaking. Many enriched breads finish around 190 to 200°F (88 to 93°C). (Chef’s Resource)
Brushing the tops with butter after baking softens crust as it cools. (Food.com)
Storage and food-safety guidance (conservative and plain)
Bread is lower-risk than many foods, but mold can grow quickly, especially in warm, humid kitchens. For safety and quality, discard bread that shows any mold rather than trimming it.
How to store at room temperature
Let bread cool fully, then wrap or place in a closed container once the crust is no longer releasing steam. Store in a cool, dry place away from sunlight. Humidity shortens shelf life.
If your kitchen is humid, room-temperature storage may lead to mold faster than you expect.
Should you refrigerate cinnamon raisin bread?
Refrigeration can slow mold but often dries bread and makes it seem stale faster. If you need longer storage, freezing is usually the better choice for quality.
How to freeze for best results
Freezing keeps food safe, though quality can decline over time. (Food Safety and Inspection Service)
For best texture:
- Cool completely.
- Wrap tightly to limit air exposure.
- Freeze as a whole loaf for best moisture retention, or slice first if you want quick portions.
Thaw at room temperature while wrapped, or toast slices from frozen.
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, but behavior can vary by yeast type and brand. Instant yeast typically does not need proofing, though you may still choose to dissolve it for consistency. If you substitute, use the same weight and expect rise times to shift based on temperature and dough richness. Active dry yeast proofing is commonly done in warm water around 110 to 115°F (43 to 46°C). (Serious Eats)
Do I have to heat the milk until it bubbles?
No, but you do need the milk warm enough to keep the dough from starting cold, and cool enough not to cook the eggs. Lukewarm milk is the functional goal. The method that warms then cools milk is one way to get there. (Food.com)
How much flour should I actually use if my dough is sticky?
Use as little extra flour as you can while still making the dough kneadable. A slightly tacky dough can bake up softer than a very dry dough. Flour absorption varies with humidity and measuring method, so add flour gradually and stop when the dough is workable. (Food.com)
What pan size is assumed, and can I use a different size?
This formula is sized for three 9 x 5-inch loaf pans. (Food.com)
If you use smaller pans, do not fill above about halfway to two-thirds full before the second rise, and expect baking time to change. If you use larger pans, the loaves may be shorter and bake faster. Always use doneness cues, including internal temperature.
What internal temperature should I aim for?
For many enriched yeast loaves, an internal temperature around 190 to 200°F (88 to 93°C) at the center is a reliable doneness target. (Chef’s Resource)
Use this along with visual cues like browning, since thermometers and placement can vary.
Why does the recipe say “sound hollow when tapped,” and is that enough?
A hollow sound can help, but it is not perfectly consistent because pan shape, crust thickness, and loaf size change the sound. Internal temperature is a more repeatable check, especially for enriched doughs. (Chef’s Resource)
Can I reduce the sugar?
Yes, within reason. Sugar affects sweetness and also influences browning and softness. Reducing sugar can make the bread less tender and can slightly slow yeast activity in an enriched dough. If you reduce the swirl sugar, keep enough to create a distinct spiral, and roll tightly to avoid gaps.
Can I add more raisins?
You can, but heavy add-ins can slow rising and make shaping harder. If you increase raisins substantially, keep them dry on the surface and expect a slightly longer proof. Too many raisins can also make slices crumble because the crumb structure is interrupted more often.
How long can the bread stay in the freezer?
From a safety standpoint, freezing keeps food safe. Quality is best when bread is well wrapped and used while the crumb still tastes fresh, rather than dry or “freezer-like.” (Food Safety and Inspection Service)
