Looking for the perfect holiday or weekend breakfast? This bread machine Cinnamon Raisin Bread will not disappoint!
So, I’ve made cinnamon rolls using a bread machine before. But I don’t know why I’ve never thought about making cinnamon bread!
I don’t know if any of you live near a Wegmans, but when we used to travel to New York to visit John’s family, his grandmother would always keep some of the Wegmans brand cinnamon bread in the fridge for us to eat.
That’s when I fell in love, and every time we traveled up there, I had to buy a loaf or two to take home with us.
Apparently they don’t make that bread anymore, which makes me super sad, but I figured I’d try to make my own instead!
I added raisins just because, and oh my goodness. I do believe this bread tastes even better than Wegmans’. It’s soft, sweet, and tastes great both fresh out of the oven and cold from being in the fridge.
The best part is, this makes TWO loaves, so you can share it or… just eat more of it like I do.
Do you need to refrigerate cinnamon bread?
I highly recommend you refrigerate this bread after it cools fully.
You can store it on the counter, but it’ll only last maybe 2-3 days.
But in the fridge, it’ll last up to a week, maybe a little more!
Can you freeze this bread?
I haven’t tried it yet, but I think it would freeze well!
I recommend slicing the loaf first, then placing the slices on a baking sheet lined with parchment paper. When they’re fully frozen, transfer them to a gallon-sized freezer bag. It’ll stay fresh up to 3 months in the freezer!
What other things can you make in a bread machine?
Looking for more AMAZING bread machine recipes? Check these out:
Bread Machine Cinnamon Raisin Bread
Looking for the perfect holiday or weekend breakfast? This bread machine Cinnamon Raisin Bread will not disappoint!
Ingredients
- 1 cup milk
- 2 eggs
- 1/4 cup butter
- 4 cups all-purpose flour
- 1/4 cup sugar (or Stevia)
- 1 teaspoon salt
- 1 1/2 teaspoons yeast
- 1 cup raisins
- 1/2 cup packed brown sugar
- 2 teaspoons cinnamon
- 2 tablespoons softened butter
Instructions
- Add the first seven ingredients in the bread machine in the order suggested by the manufacturer. Set it to Dough cycle.
- Add the raisins when the bread machine beeps to add any mix-ins (Or add the raisins with the previous ingredients if your bread machine doesn't have that function.
- When the dough is finished, place it on a floured surface and knead a few times. Cut dough in half and roll both pieces into a thin rectangle.
- Mix together the brown sugar and cinnamon.
- Spread 1 tablespoon of butter on each rectangle, then sprinkle the cinnamon/brown sugar mixture on top.
- Roll the dough into loaf shapes and pinch the edges together. Place each loaf in a greased loaf pan, cover, and let rise for at least 30 minutes.
- Bake at 350 degrees for 30 minutes.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 156Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 24mgSodium: 125mgCarbohydrates: 28gFiber: 1gSugar: 10gProtein: 3g
Janet
Wednesday 8th of June 2022
Just wondering how large people’s loaves are. Mine came out pretty small…about 2 x 1lb loaves. Didn’t weight them. Flavour great, toasted well, a bit sweet, and not large loaves. Thanks!
Kathy eichholz
Saturday 16th of October 2021
Could use bread flour instead
Peggy
Tuesday 23rd of February 2021
Read your recipe a couple times, and I can't seem to find what size pan you suggest using. It's late and I'm tired, sorry. Would like to make this tomorrow........... Thanks so much
Jaime
Tuesday 23rd of February 2021
Hey Peggy! I used a regular 9x5 loaf pan. =)
Judy Pagliaro
Monday 29th of June 2020
My family loved this bread. I tried it with all-purpose flour and again substituting bread flour. The all-purpose had a softer crumb and was preferred. One issue I haven't resolved is that the bread separates at the cinnamon line. This makes it difficult to toast and it behaves more like a pull-apart roll. Am I spreading the butter to thickly or using too much of the cinnamon/sugar mixture? I would really prefer the bread to hold its shape with slices that don't fall apart. Please help.
Gwen
Sunday 30th of April 2023
@Judy Pagliaro, Try pinching your seams at the long edge. And leave the butter and cinnamon a good half inch from the edge. This gives your bread some where to seal and not separate. This is up the long edge of your bread where your roll stops.
Jenn
Friday 3rd of July 2020
A tip that was shared with me by an experienced bread maker, that I will try when making this bread, is instead of spreading butter use a egg white wash. Apparently butter causes the roll line to separate and the egg white wash helps it hold its swirl. Hopefully it was good information because I plan to use it with this next loaf as my last one had the swirls mush together and that separation you talked about at the cinnamon line.
Jaime
Monday 29th of June 2020
Oh gosh, I have this problem too! I haven't been able to figure it out... it's possible we're not rolling the dough tightly enough when we form it into a loaf? If I ever figure it out, I'm gonna update the recipe!
Natalya
Wednesday 22nd of April 2020
Has anyone tried freezing the second half of bread dough for later use?
Jaime
Wednesday 22nd of April 2020
I haven't, but I've frozen homemade pizza dough! I'd let it thaw slowly in the fridge overnight, and then let it rise in the bread pan at room temperature for maybe 30 minutes?