Pioneer Woman Cinnamon Raisin Bread Recipe

This Pioneer Woman Cinnamon Raisin Bread Recipe is a soft and fluffy recipe, which is made with a rich, slightly sweet dough and packed with a gooey cinnamon swirl and juicy raisins. It’s the perfect homemade bread for toast, ready in about 4 hours.

Pioneer Woman Cinnamon Raisin Bread Recipe Ingredients

FOR THE DOUGH:

• 1 cup Milk (or Almond/Soy Milk), warmed to 110°F
• 2 Tbsp. Brown Sugar
• 2 1/4 tsp. Instant Rise Yeast
• 6 Tbsp. Neutral Oil (like canola or vegetable) or Melted Unsalted Butter
• 2 Eggs
• 3 1/2 cups All-purpose Flour, plus more for dusting
• 1 tsp. Salt
• 1/2 cup Raisins

FOR THE CINNAMON FILLING:

• 1/3 cup Brown Sugar
• 2 Tbsp. Ground Cinnamon
• 3 Tbsp. Melted Butter (or Oil)

How To Make Pioneer Woman Cinnamon Raisin Bread

1. Activate the yeast: In a measuring cup or small bowl, combine the warm milk, 2 tablespoons of brown sugar, and the yeast. Let it sit for about 10 minutes, until the mixture becomes foamy on top.
2. Mix the dough: Pour the foamy yeast liquid into the bowl of a stand mixer. Add the oil and eggs and whisk to combine. Add the flour and salt. Use the dough hook attachment to mix on low speed until a shaggy dough forms.
3. Knead the dough: Add the raisins, then increase the speed to medium-low and knead for 10 minutes. The dough will be sticky.
4. First rise: Remove the dough hook, cover the bowl with plastic wrap, and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
5. Shape the loaf: Grease a 9×5-inch loaf pan. Turn the risen dough out onto a lightly floured surface. Stretch and roll the dough into a rectangle that is about 9 inches wide and 18 inches long.
6. Add the filling: In a small bowl, stir together the 1/3 cup of brown sugar, cinnamon, and 3 tablespoons of melted butter to make a paste. Spread this mixture evenly over the dough rectangle.
7. Roll and second rise: Starting from the short end, roll the dough up as tightly as you can into a log. Pinch the seam to seal it. Place the log, seam-side down, into the prepared loaf pan. Cover with plastic wrap and let it rise for another 30 minutes.
8. Bake the bread: Preheat your oven to 375°F. Bake the loaf for 40–50 minutes. The bread is done when it’s golden brown and the internal temperature reads 190°F to 200°F with a thermometer.
9. Cool and serve: Let the bread cool completely on a wire rack before slicing.

Recipe Tips

• How to handle sticky dough: This dough is intentionally sticky, which is what makes the finished bread so soft and moist. Resist the urge to add too much extra flour when kneading or rolling, as this can make the bread dense. Use just enough flour on your surface to prevent it from sticking.
• How do I get a tight cinnamon swirl? When you roll the dough into a log, pull it gently toward you with each rotation. This keeps the roll tight and ensures there are no gaps, creating a beautiful, defined swirl in every slice.
• How do I know if my yeast is active? The first step of letting the yeast sit in warm milk and sugar is called “proofing.” If the mixture becomes foamy and bubbly after 10 minutes, your yeast is alive and well. If nothing happens, your yeast may be old, and the bread won’t rise.
• Can I make this dough ahead of time? Yes. After the first rise, you can punch the dough down, cover it tightly, and refrigerate it for up to 2 days. Let it sit at room temperature for about 30-45 minutes before rolling and shaping.

What To Serve With Cinnamon Raisin Bread

This bread is a delicious treat on its own, but it’s especially wonderful for breakfast or a snack.

• Toasted and slathered with salted butter
• With a smear of cream cheese or apple butter
• Used to make incredible French toast
• Drizzled with a simple powdered sugar glaze

How To Store Cinnamon Raisin Bread

Room Temperature: Store the completely cooled loaf in an airtight bag or bread box at room temperature. Because it has no preservatives, it’s best enjoyed within 3-4 days. Freeze: This bread freezes beautifully. Wrap the cooled loaf tightly in plastic wrap and then in a layer of aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature.

Pioneer Woman Cinnamon Raisin Bread Nutrition Facts

• Calories: 320kcal
• Carbohydrates: 50g
• Protein: 7g
• Fat: 10g
• Saturated Fat: 4g
• Sodium: 250mg
• Fiber: 2g
• Sugar: 15g

Nutrition information is estimated per slice and may vary based on slice thickness.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Cinnamon Pecan Yeasted Waffles Recipe
• Pioneer Woman Pumpkin Cinnamon Rolls Recipe
• Pioneer Woman Apple Cinnamon Bread Recipe