cinnamon bread

July 27th, 2010

This bread proves that no matter how much experience you have in the kitchen, yeast can still get the better of you.  This was my second try on this recipe — my first try used a packet of yeast that was unexpired, stored at a proper temperature (at least, within my kitchen), and seemingly ready to be used.  And despite all that, my dough stayed thick and dense as a rock.  After setting it out to rise for an hour, it hadn’t even moved.

I started over.  This time, the yeast cooperated (although slowly) — I had bread that would rise, at least.  Still, though, this bread wouldn’t quiet cooperate.  When I tried to roll the raisins into a swirl, they grouped together at the bottom of the loaf (as you can see in the pictures).  The only solution I can think of is to add them with the wet ingredients, so they distribute evenly during kneading.  I’ve written the recipe that way below — when you guys try it, let me know if that works!

But even with all the trial and error, there is nothing quite like the smell of freshly baked bread wafting through the kitchen on a weekend morning.  So I’m going to call the end result a success — if only I could find a way to make my yeast a little less temperamental.

cinnamon bread recipe

1/2 cup milk
1/2 cup warm water
1 (.25 ounce) packages active dry yeast
1 egg
1/3 cup white sugar
1 tbsp cinnamon
1/4 teaspoon salt
3 tbsp butter, softened
1/3 cup raisins
3 cups all-purpose flour


Proof the yeast by mixing it with 1/2 cup warm water and 1 tbsp sugar.  Allow to sit for 5 minutes until milky and foaming.

In a large mixing bowl, add the yeast mixture, egg, milk, sugar, butter, salt, raisins and cinnamon.  Add the flour gradually to make a stiff dough.  Knead for about five minutes.

Turn the dough out into a lightly greased bowl, and cover with plastic wrap. Let the dough rise in warm place until doubled, about 1 hour.

Punch the dough down, and place it in a greased 1 1/2 pound loaf pan. Let rise until the bread is the shape that you want, around 45 minutes for a regular-sized loaf. Preheat the oven to 350 degrees while the dough is rising.

Bake the loaf for 35 minutes. Allow to cool before slicing, and serve.

Tags: breads · Breakfast and Brunch · food

12 responses so far ↓

  • 1 Tweets that mention cinnamon bread | Sugarlaws -- // Jul 27, 2010 at 6:07 am

    […] This post was mentioned on Twitter by Recipes_4_U and sugarlaws, sugarlaws. sugarlaws said: New Recipe! cinnamon bread: This bread proves that no matter how much experience you have in the kitchen, yeast ca… […]

  • 2 Julia // Jul 27, 2010 at 7:22 am

    When adding ingredients like raisins, try dusiting the raisins with a little flour. The dusting of flour keeps the fruit from sinking in the batter.

  • 3 Rosemaryandthegoat // Jul 27, 2010 at 7:25 am

    I have been making bread for years. I normally store my yeast in the refrigerator or freezer. If I buy large quantity at Sams Club then I freeze it and take out what I need and put in a jar in the refrigerator. I normally proof on “proofing cycle” of my oven or put on counter under light when my house is too cold.  If the bread is stiff enough you could roll it out like you would cinnamon rolls or a French bread, sprinkle with the raisins and that would incorporate the raisins within the bread instead of just having them all settle in the bottom or middle.  I bet it smelled delicious. — Sherry

  • 4 Pam // Jul 27, 2010 at 8:53 am

    How much cinnamon should be added???

  • 5 Joanne // Jul 27, 2010 at 2:05 pm

    Yeast is always temperamental…you can never let down your guard…even for a second!  This cinnamon bread sounds delicious!  I would love a slice spread with some peanut butter.

  • 6 Sterling Style // Jul 27, 2010 at 2:17 pm

    Looks amazing!! I need to start cooking!

  • 7 Kristen // Jul 27, 2010 at 2:52 pm


  • 8 tsl // Jul 30, 2010 at 11:55 am

    Very interesting article, thanks. Keep up the good work.

  • 9 Niki // Jul 30, 2010 at 3:02 pm

    I’m pretty excited about making this tonight, cinnamon raisin is my favourite kind of bread! How much cinnamon should be added though? I think you left it out of the ingredient list.

  • 10 Rosa // Aug 3, 2010 at 5:40 am

    That bread looks so smooth and delicious!



  • 11 Alexis // Aug 4, 2010 at 1:45 am

    Hi there, try using bread flour for all your bready recipes instead of all-purpose flour (use in pizza crust too). The gluten content of it enables your bread to have a chewy, light texture and works better with yeast.  And the higher the gluten content, the more you should knead.

    A little explanation of the different flours-

    I love your creativity and determination!

  • 12 grace // Aug 16, 2010 at 1:31 pm

    i just made this! mmmmm…

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