Pioneer Woman Cinnamon Raisin Bread

Pioneer Woman Cinnamon Raisin Bread is made with milk, brown sugar, yeast, all-purpose flour, raisins, and a delicious cinnamon-sugar filling.

This easy cinnamon raisin bread recipe creates a delicious breakfast or snack that takes about 1 hour and 5 minutes to prepare and can serve up to 8 people.

Ingredients Needed:

For The Dough:

• 1 Cup Milk (Almond Milk Or Soy Milk, Warmed To 110ºf)
• 2 Tbsp Brown Sugar
• 2 ¼ Tsp Instant Rise Yeast
• 6 Tbsp Neutral Oil Or Melted Unsalted Butter
• 2 Eggs
• 3 ½ Cups All-purpose Flour (17 ½ Ounces By Weight), Plus More For Dusting
• 1 Tsp Salt
• ½ Cup Raisins

For The Cinnamon Filling:

• ⅓ Cup Brown Sugar
• 2 Tbsp Ground Cinnamon
• 3 Tbsp Melted Butter (Or Oil)

How To Make This Cinnamon Raisin Bread:

1. Activate the yeast: Combine milk, brown sugar, and yeast in a bowl. Let it sit for 10 minutes until foamy, showing that the yeast is activated.
2. Mix the dough: Pour the yeast mixture into a stand mixer bowl, add oil and eggs, and whisk. Add flour and salt, mixing into a rough dough. Then, add raisins and knead on medium-low speed for 10 minutes.
3. First rise: Cover the dough bowl with plastic wrap and let the dough rise for 1 hour until doubled in size.
4. Shape the dough: Lightly flour your countertop and stretch the dough into a 9×18-inch rectangle. Prepare the cinnamon filling by mixing brown sugar, cinnamon, and melted butter, and spreading it over the dough. Roll the dough tightly and place it seam-side down into a greased 9×5 inch loaf pan. Cover and let rise for 30 minutes.
5. Bake the bread: Preheat the oven to 375°F. Bake the loaf for 40–50 minutes until the internal temperature reaches 190°F to 200°F. Let the bread cool on a wire rack before slicing.

Recipe Tips

• Make sure yeast is foamy: Let the yeast foam during the resting time to ensure it’s active.
• Knead the dough properly: Knead for a full 10 minutes to develop the gluten, which gives the bread its structure.
• Don’t add extra flour: The dough will be sticky, but resist adding more flour to avoid a dense loaf.
• Roll the dough tightly: A tight roll ensures the cinnamon filling stays evenly distributed throughout the bread.
• Use a thermometer for accuracy: Baking until the internal temperature reaches 190°F to 200°F ensures the bread is fully cooked.

How To Store Leftovers

The bread will keep at room temperature for 2-3 days, but since it contains no preservatives, it’s best to freeze any leftovers.

Nutrition Facts

• Calories: 415
• Fat: 16 g
• Saturated Fat: 9 g
• Trans Fat: 0 g
• Cholesterol: 77 mg
• Sodium: 308 mg
• Carbohydrates: 57 g
• Fiber: 3 g
• Sugar: 16 g
• Protein: 9 g

Try More Pioneer Woman Recipes:

• Cinnamon Roll Monkey Bread
• Cinnamon Sugar French Toast Muffins
• Orange Cinnamon Rolls
• Cinnamon Pecan Waffles

Pioneer Woman Cinnamon Raisin Bread

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Breakfast Recipe Keys: C Cinnamon Raisin Bread

Difficulty:BeginnerPrep time: 20 minutesCook time: 45 minutesRest time:2 hours Total time:3 hours 5 minutesServings:8 servingsCalories:415 kcal Best Season:Suitable throughout the year

Description

Pioneer Woman Cinnamon Raisin Bread is made with milk, brown sugar, yeast, all-purpose flour, raisins, and a delicious cinnamon-sugar filling.

This easy cinnamon raisin bread recipe creates a delicious breakfast or snack that takes about 1 hour and 5 minutes to prepare and can serve up to 8 people.

Ingredients

For The Dough:

• 1 Cup Milk (Almond Milk Or Soy Milk, Warmed To 110ºf)
• 2 Tbsp Brown Sugar
• 2 ¼ Tsp Instant Rise Yeast
• 6 Tbsp Neutral Oil Or Melted Unsalted Butter
• 2 Eggs
• 3 ½ Cups All-purpose Flour (17 ½ Ounces By Weight), Plus More For Dusting
• 1 Tsp Salt
• ½ Cup Raisins

For The Cinnamon Filling:

• ⅓ Cup Brown Sugar
• 2 Tbsp Ground Cinnamon
• 3 Tbsp Melted Butter (Or Oil)

Instructions

1. Activate the yeast: Combine milk, brown sugar, and yeast in a bowl. Let it sit for 10 minutes until foamy, showing that the yeast is activated.
2. Mix the dough: Pour the yeast mixture into a stand mixer bowl, add oil and eggs, and whisk. Add flour and salt, mixing into a rough dough. Then, add raisins and knead on medium-low speed for 10 minutes.
3. First rise: Cover the dough bowl with plastic wrap and let the dough rise for 1 hour until doubled in size.
4. Shape the dough: Lightly flour your countertop and stretch the dough into a 9×18-inch rectangle. Prepare the cinnamon filling by mixing brown sugar, cinnamon, and melted butter, and spreading it over the dough. Roll the dough tightly and place it seam-side down into a greased 9×5 inch loaf pan. Cover and let rise for 30 minutes.
5. Bake the bread: Preheat the oven to 375°F. Bake the loaf for 40–50 minutes until the internal temperature reaches 190°F to 200°F. Let the bread cool on a wire rack before slicing.

Notes

• Make sure yeast is foamy: Let the yeast foam during the resting time to ensure it’s active.
• Knead the dough properly: Knead for a full 10 minutes to develop the gluten, which gives the bread its structure.
• Don’t add extra flour: The dough will be sticky, but resist adding more flour to avoid a dense loaf.
• Roll the dough tightly: A tight roll ensures the cinnamon filling stays evenly distributed throughout the bread.
• Use a thermometer for accuracy: Baking until the internal temperature reaches 190°F to 200°F ensures the bread is fully cooked.

Keywords:Pioneer Woman Cinnamon Raisin Bread