I know for a fact that my son got his sweet tooth from his momma! This kid loves cinnamon. A picky eater he is but I have learned that a little bit of cinnamon goes a long way to getting him to try something new. Too bad I can’t top things like soup and meat with cinnamon then we would be headed in the right direction! LOL! Don’t think I haven’t thought about doing that!
Although I am not pregnant anymore (thank goodness) one might assume I was if one was with me in the kitchen all day because I just get these cravings all of a sudden and I am like I HAVE TO MAKE THIS! Take the other day for example, I wanted cinnamon bread. Not the kind my mom used to fake us out on and top a piece of toast with cinnamon and sugar.
Once you have made the dough allow it to rise in a warm friendly environment for at least 2 hours. It should double in size.
Bread must be allowed to rise again once it has been rolled out, covered in cinnamon and sugar and rolled back up again.
No, I mean the real deal, the melt in your mouth, slathered with butter moist delicious homemade goodness! So without blinking an eye I proceeded to check the video monitor to make sure both boys were still sleeping (yes, sometimes the moon and sun align and both kids sleep at the same time) and proceeded to drag out all the ingredients for homemade cinnamon bread. Along the way to get the flour, I noticed a mighty fine can of juicy raisins in the pantry and once again had a craving for not only cinnamon bread but cinnamon raisin bread.
So,you might be asking yourself, “Did you just happen to have a cinnamon raisin bread recipe just lying around”? The answer is NO! But by the power of the mighty web I was able to find an out of this world recipe from none other than our amazing cook the Pioneer Woman. However, to try and be a little bit healthier with my recipe of choice for the day I decided to swap out most of the all purpose flour with whole wheat and I promise you won’t be able to tell the difference. Get your apron on-I see some bread making in your future and it’s not hard- so don’t give me any excuses! LOL!
The finished product. Isn’t it a beauty. Slather it with butter and go ahead, have yourself a bite! P.S. Once sliced this bread freezes wonderfully. Take out a slice and pop it in the toaster or under the broiler in the morning.
- 2 cups AP flour
- 1½ cups Whole Wheat flour
- 1 tsp salt
- 1 cup sugar
- 4 TBSP cinnamon
- 6 TBSP softened butter plus 2 TBSP melted butter
- 1 cup milk
- 2½ tsp active dry yeast
- 2 large eggs
- ½ cup raisins (soak them in hot water before adding to the batter)
- Melt butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.
- Combine both flours, 1½ TBSP cinnamon and salt.
- In the bowl of an electric mixer, mix ½ cup sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half along with the raisins and beat until combined.
- Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add ¼ cup flour and beat again for 5 minutes.
- Heat a metal or glass mixing bowl so it’s warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.
- Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix remaining sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
- Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours. Preheat oven to 350 degrees. Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven. Remove from the pan and allow bread to cool.
This would be perfect for fast weekday breakfast…make a loaf and use it all week…love it:)
June 1989 Jewelry Grand Opening!
Now that we live in the land of excellent bakers, I haven’t baked bread in a long time–no lovely aromas wafting through the house!! In honor of the fact that I learned my bread-making skills in Texas and the fact that I want a piece, slathered in butter, I’m making this lovely loaf.
Best,
Bonnie
You learned those skills here in Texas! Well then they must be phenomenal! LOL!
Soooo making it! This was my favorite breakfast growing up! Kay is a fruit aholic like her mom 🙂
Oh so is grant. He loves his bread but he would chose fruit over almost any other thing!
ooooh girl. making this soon! hope yall had a great weekend…ps. how is connor??
i’m so excited to see you making bread cos i love making bread! this is so wonderful looking and nice swirls too! Very nice work, jess!!
I’m so jealous how great your bread looks! Yum!
I haven’t had a good cinnamon raisin bread in ages and this looks phenomenal Jessica!
Love this, delicious and comforting!
Ok I can just envision the smell of this baking and it is wonderful! Love that you used whole wheat flour!
The wheat flour actually really made the texture so much better than had I just used plain. I hope you give it a try!
Yummy! That looks so good. I don’t think I’ve ever had whole wheat raisin bread. Sounds good! =)
Does she have anything that is NOT amazing!?!
This bread looks good, and it’s so pretty too, I love the swirl! I bet its SO much better than the store bought kind, yum!
Your son sounds a lot like my husband 🙂 But thankfully my husband eats the meat, if not the soup! 🙂 The bread looks picture perfect! And I love that it is whole wheat 🙂 Thanks for sharing this!
Okay I buy a loaf of cinnamon bread every week. I have never even thought to try making it. Thank you thank you!
This is absolute comfort food to me! I love it 🙂
This is definitely a MUST make – recipe printed and waiting patiently for me to get to the kitchen to make this. I am so glad you had a craving for this, thanks Belle.
🙂 Mandy
I’m going to bed now dreaming that this cinnamon raisin bread will appear on my breakfast table tomorrow when I wake up…. seriously, Jessica, would you send me some? I need to keep the recipe for my future baking!
yum! my mother in law loves cinnamon bread and always ask if I have a great recipe~ I do now!! thanks
this sounds like an incredible recipe. consider it bookmarked. 🙂
Oh my goodness. Now this is my kind of cinnamon bread. I can just imagine how good it tasted right out of the oven. Heaven no doubt.
that looks divine! Your kitchen must have smelt so heavenly with this bake!! Cinnamon..sugar.. !
This does look pretty tasty, Jessica. I wish I would have seen it before I committed to Sticky Cinnamon buns for the weekend breakfast! I may have to change my mind due to the very convincing photos…
This looks so great-If only I was a good baker 😉
You have no idea how much this preggers chick is drooling! Ha!
cinnamon raisin bread is my favorite. I don’t know why I never thought to make it before. I will definitely be giving this recipe a try! xo
Where do I place my order? Do you have paypal? Will you fed-ex me a loaf or 2? =)
LOL! If you send me your goodies i will send you mine!
My favorite bread in the whole wheat world!! Love it love it and love it more!
I LOVE cinnamon raisin bread but I stopped eating because it is so unhealthy. Thanks for this better recipe! I will have to give it a shot!
I was craving some homemade cinnamon raisin bread this morning, and decided to try your recipe. I doubled the whole thing to make two loaves and used white whole wheat flour. Six hours later, I finally got to cut into it and try the first slice. Soooooo good! My only trouble was I apparently didn’t get the dough rolled tight enough, so now the layers are falling apart a bit. Oh well…still delicious!
Oh girl, rolling the dough can be tricky and I have had my share of go wrong but after a few times you will get the hang out it. So glad you tried the recipe and enjoyed it!
Oh wow this really looks delicious! I’d love a slice of this with a schmear of cream cheese….
cream cheese- that is a good idea!
I love that you made a guilty pleasure, a little less guilty 🙂
Thanks chica!
I can see myself at least trying this recipe. On the other hand, cinnamon rolls intimidates me 😉
you didn’t mention if its for just one loaf or what size pan to use because your dough surely looked small in the pan mine is just covering the whole pan and its still not risen