THE BEST CINNAMON RAISIN BREAD with a Twist (literally)
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Cinnamon Raisin Bread is a classic breakfast item that I think anyone can agree is delicious. But we’re sophisticated humans who want to make our food taste better than the bagged stuff you get at the grocery store. For this one, I’m showing you the best way I know how to make cinnamon raisin bread and how you can really up the ante on this breakfast (or brunch or dessert or anytime) fav.
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FOR THIS RECIPE, YOU’LL NEED:
▪220g or just under 1c warm water
▪90g or 3/8c room temp buttermilk
▪5g or 2tsp instant yeast
▪65g or 1/3c sugar
▪525g or 4 1/4c ap flour (11.7% protein)
▪14g or 2.5tsp salt
▪130g or 9tbsp melted butter
▪Eggwash (1 egg + couple teas water)
▪cinnamon sugar blend (10g / 4tsp ground cinnamon, 100g / 1/2c brown sugar, 2g / 1/3tsp salt)
▪150g or 1c raisins
Into a medium mixing bowl, measure water, buttermilk, yeast, sugar, flour, salt, and melted butter. Stir to combine with a spoon. Once combined well, use a very wet hand to squeeze and mix until fully combined. Cover and let sit for 30 minutes.
Conduct 4-5 strength building folds followed by 10-12 slap and folds as shown @1:45. Cover again and let sit at room temp for another 30 minutes. Conduct another set of stretch & folds + slap & folds. Cover and allow to ferment at room temp for 90 minutes.
Turn out dough onto a lightly floured work surface and flour top of dough and rolling pin. Roll out into approximately 24″x12-16″ sheet that’s about 1/2″ thick. Brush top of dough with egg wash. Sprinkle with cinnamon sugar mixture followed by raisins in an even layer. Roll tightly (starting at a short edge) then cut in half lengthwise. Twist one half over the other, keeping the cut sides facing up (see @6:26).
In the meantime, butter all sides of an 8.5×4.5 (or 1 pound) loaf pan. Place into well buttered bread pan. cover with a towel and let rise at room temp for 1 hour. Brush top with egg wash. Bake in a preheated 400F/204C oven for 30min. Tent with foil, lower oven temp to 350F/176C, and finish baking for 15-20min. Once cooled, cut into slices, toast, add a little butter and enjoy.
#cinnamonraisinbread #cinnamonraisintoast #cinnamonraisinbreadrecipe
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I am so excited to try this recipe!
Made it with stand mixer tonight and adjusted the cooking times because I did not like the dark brown crust Brian got. Tented it at 15 min mark , lowered the temp to 350 and continued baking for 30 minutes. Delicious!
Turned out phenomenal!
What happens to the dough when you use melted butter vs softened butter 🧈? Please and thank you 🙏
wiat >>>no bread flour???
This is a beautiful recipe & freezes well, so I double the recipe and freeze in half loaves for a weekend "special." My oven temperature runs high, so I adjusted my oven temperature to avoid over browning. I also lay foil on top when I lower temperature for last 15-20 minutes. Also, before baking I push any raisins down into dough, so raisins do not burn in oven. Lifting the dough can be tricky to place in Pullman loaf pan, so time to call "hubby" in for extra set of hands OR use the biggest spatula you have, as an extra hand for lifting dough into pan.
I love your videos! So much fun and absolutely delicious recipes! Thank you Brian!
I love a lot of the recipes you post…this one fell a little short for me. I am not crazy about the sour note the buttermilk gives.
The cooking time was also A LOT longer. It took about twice as long before I registered 190-200 degrees inside.
Made today, tastes awesome. Had to cook a bit longer to get internal temp close to 200.
I'm dairy-free. Can you use nut milk or coconut milk instead of the buttermilk?
YOUR VIDEOS ROCK! LOVE, LOVE, LOVE THEM! PLUS, YOU ARE ENTERTAINING!!!
I will try your recipe! Thank you for sharing
Whenever I’m looking for a recipe and a video of yours pops up, I know that I stand a much better chance at getting this done! Thank you!
This is a good recipe and it works!
“Mom where’s the cinnamon sugar? Where’s my skateboard? Nickelodeon.” That hit home too hard😂
Oh I’m so trying this!! Thank u!! Yum!!!
So much beautiful 😍😍 tempting 🤤😋🤤😋😊☺️👏🏼👏🏼🌟⭐
I think this is one I need to try!!!
Absolutely, delicious cinnamon raisin babka. Great recipe. Thanks.
This is in my oven now. And the whole house smells wonderful.
Very similar to my cinnamon bread recipe. Except I don’t burn the top…
If you think raisins are evil incarnate can you leave them out?
Lmao, three seconds in and I'm like, "Cheap"??? That shit was a luxury that my level of poverty couldn't even touch. Next time try "lower quality" lol.
Can I start the night before, and bake in the morning?
Bri, I love your channel and recipes, but my dude all your breads that feature cinnamon look a little browner than ideal 😂
If you cover about 10 minutes earlier And rotate the pan it might help ❤
Most don’t do grams. We don’t even have a scale. Please provide the recipe to us in cup measurements.
A technique to making the dough more manageable is to put in the freezer for like 20 minutes before splitting. Keeps it firmer, more together and easier to "babka".
It's funny when you were talking about the margarine spread on your morning toast. The only time I ever ate real butter was with my school lunches. We were given a nice pat of that good old Grade A government butter on the 80s. Lol But almost everyone I knew ate margarine at home. During WW II, the butter was being allocated for troops, and, so margarine became a staple in many households. It's nasty stuff. We only eat real butter now. And the irony is that my kids only get margarine with school lunches. No more government butter or cheese for the kiddies!
what kind of salt do you use?
I made this over the weekend and it's AMAZING!!!! Thank You!!!
Brian, new to the channel and loving it. Is there anything you could substitute for the raisins?
how to boil water
The temperature is way to high to start off with. After all that time kneading and rising, within 15 min, my bread was burnt. Please start the oven at 350 not 400!
Made this last night. . Added twice as much buttermilk by mistake. Still came out nice. Just a bit more dense than normal. Will make again tonight with correct measurements. Really nice bread for a winter day. Makes for a great gift as it looks great. So delicate and colorful.
Looks good Bri. I have made probably more than a dozen of the recipes you have posted. Great job with the instructions and the filming is good too. Your wife is great with the camer work. Good job both. Love the channel and bought myself a Dutch oven like you have for Christmas. It's great!
I followed step by step and this bread came out amazing!
My mom use to make Cinnamon swirl bread every winter for us, and friends and family as gifts. She omitted the raisins early on since no one wanted raisins. This can last for 2 months in the freezer.
What a mess. Why not use a panettone technique for rolling it up?
This is called Cozonac and its a Romanian Christmas traditional dessert!
That’s one good looking loaf you got there. Thank you for sharing
I made it last week and my husband loves it. I am going to make it again. I have two questions. 1. what Mixer speed should I use for 2nd and 3nd time folding the dough? 2. Can I add walnuts to the dough in addition to Resins?