Bread Machine Cinnamon-Raisin Bread (Oven-Baked)

This recipe makes a sweet cinnamon swirl bread with or without raisins. Use your bread machine to mix and knead the dough, but bake in your conventional oven for the best crust.

12 slices

sliced cinnamon-raisin bread made with a bread machine

Prep Time 30

Cook Time 35

Additional Time 2 15

Total Time 3 20

Ingredients

Dough:

⅔ cup (151 g) milk
2 large (100 g) eggs
3 tablespoons (42 g) unsalted butter, chopped
¼ cup (50 g) granulated sugar
1½ teaspoons table salt
½ teaspoon cinnamon
3 cups (360 g) bread flour
2¼ teaspoons instant yeast
⅔ cup (66 g) raisins, chopped or use currants

Filling:

⅓ cup (38 g) powdered sugar
2 teaspoons cinnamon
⅛ teaspoon ground cloves

Glaze:

1 large (50 g) egg
1 tablespoon water

Instructions

Add ingredients to pan: Add ⅔ cup milk, 2 large eggs, 3 tablespoons unsalted butter, chopped , ¼ cup granulated sugar, 1½ teaspoons table salt, ½ teaspoon cinnamon, 3 cups bread flour, and 2¼ teaspoons instant yeast to the bread machine pan in the order listed. Select the DOUGH cycle and press start.
Select the DOUGH cycle and start.
First check: After the first minute, check the dough to make sure it is coming together into a raggedy ball. If not, add more water 1 tablespoon at a time. If you see pancake batter instead of dough, you forgot some flour—just add it slowly until everything pulls together.
Second check: Check the dough again after about 15 minutes. The dough should stick to the sides of the pan, then pull away cleanly. If too wet, add flour 1 tablespoon at a time. If too dry and the dough doesn't stick at all, add more liquid. See more details--Surprising Secret for Making Better Bread with a Bread Machine.
NOTE: Bread dough is influenced by flour, humidity, and even your kitchen temperature—so use this step to fine-tune the dough for your environment.
Add raisins: When your machine beeps for add-ins, stir in ⅔ cup raisins, chopped or use currants (or chopped currants). If there’s no beep, knead them in by hand after the cycle ends.
End of DOUGH cycle: The dough should be doubled. If not, give it more rise time until it is. Restart the DOUGH cycle and knead for 5 seconds to deflate the dough. Stop the machine and turn the dough out onto a lightly floured surface, shape into a smooth ball, cover, and let rest for 10 minutes.
Shaping the Loaf: Shape dough roughly into a square, then roll into a 10x14-inch rectangle. If dough is rebellious, cover, walk away and let it rest 10–15 minutes.
Add filling: Lightly mist the dough with water. Mix ⅓ cup powdered sugar, 2 teaspoons cinnamon, and ⅛ teaspoon ground cloves. Sprinkle evenly, leaving a 1-inch border.
Roll from a short end. Pinch seam and ends to seal.
Final rise: Place seam-side down in a greased 9x5-inch loaf pan or a 9x4x4 Pullman pan. Press down on the dough with open palms to evenly distribute it throughout the pan. Cover and rise until nearly doubled (45–80 minutes or more). If using the Pullman pan, let the dough rise until just under the rim so you can put the lid on without harming the dough.
Preheat the oven to 375˚F (190˚C) about 15 minutes before baking.
Glaze (optional): If baking in a loaf pan, brush with 1 large egg, (beaten) with 1 tablespoon water.
Bake: Bake for 35–45 minutes, removing the Pullman lid 10 minutes before the end if using. The internal temp should reach 190˚F when using a quick-read thermometer.
Cool: Let sit in the pan for 15 minutes. Remove to a rack and cool at least 30 minutes before slicing.

Notes

Heads-up: Avoid doubling this recipe. Anything above 4.5-5 cups of flour won’t knead properly in most machines and can cause overheating. More details here.

Make Ahead: Dough can be refrigerated after the DOUGH cycle or shaped first and chilled overnight. Let rise until soft and puffy before baking.

Freezing Options:

Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
Baked bread: Double-wrap and freeze up to one month. Reheat gently.

Storage tips: Cool completely before storing. Keep unsliced in a plastic bag or bread box. Avoid refrigerating—bread molds faster in humid cold.

Directions for Making Bread Without a Bread Machine

Stand Mixer Method:

Add ingredients to the bowl in the listed order.
Mix on LOW until moistened, then knead on speed 2 or 3 with a dough hook for 5-10 minutes until smooth and elastic.
Cover and let rise in a warm place until doubled.
Gently deflate and shape as directed in the recipe.

By Hand:

Mix all ingredients into a shaggy dough ball in a large bowl.
Turn onto a floured surface and knead for 10-20 minutes until smooth and elastic.
Place in a greased bowl, cover, and let rise until doubled.
Gently deflate and shape as directed.

Yeast Tip: Using active dry yeast? Increase by ¼ teaspoon. It no longer requires dissolving, but you can if preferred.

Nutritional Information