Braided Cinnamon Raisin Bread
This is my Easter Bread. Use moist raisins. If your raisins are dry, soak them in boiling water for 5-10 minutes, then drain and blot. Have all your ingredients at room temperature and ALWAYS AERATE YOUR FLOUR BEFORE MEASURING. - Jenny Jones
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 2 hours, 20 minutes
Makes: 1 loaf
Ingredients:
- 2 cups bread flour (all purpose flour works too)
- 1 packet (2 tsp/7 gm) yeast - instant or active dry
- 1/4 cup sugar
- 1/2 teaspoon salt
- 3/4 cup milk (reduced fat or whole milk) heated to 120-130° F for instant yeast (or 110-120°F for active dry)
- 3 Tablespoons vegetable oil (I use avocado oil)
- 1 egg
- 1 cup moist golden raisins (I use Sun-Maid)
- 1/4 – 1/2 cup additional flour
- 2 Tablespoons softened butter or transfat-free margarine
- 1/4 cup brown sugar
- 1 Tablespoon cinnamon
- Egg wash: 1 egg yolk + 1 teaspoon water
- Glaze: 1 cup powdered sugar + about 2 Tablespoons milk
Instructions:
- Combine flour, yeast, sugar & salt in a mixing bowl.
- Add warm milk followed by oil and egg.
- Beat with electric mixer on medium-high for 2 minutes.
- Stir in raisins and enough flour to form a mass.
- Transfer to a floured surface and knead 100 turns (2 minutes).
- Cover dough and let it rest for 10 minutes.
- Meantime, line a baking sheet with parchment paper and combine brown sugar & cinnamon in a bowl.
- Roll dough into 9 x 12-inch rectangle. Cut into three 3 x 12-inch strips.
- Spread butter down the center of each strip. Top the butter with narrow rows of the brown sugar mix, keeping away from the edges.
- Pinch the strips closed, moistening the long edges if needed to stick. Go over sealed edges with floured hands to make three sealed ropes with filling inside.
- Form into a braid, tucking in edges. Place on baking sheet. Cover with a towel and let rise in a warm spot for 1 to 1 1/2 hours 'til double in size.
- Brush loaf with egg wash. Bake in preheated oven at 375° F for 25 minutes. If needed, cover with a foil tent the last 10 minutes to prevent over-browning.
- Let rest 10 minutes and top with glaze.
I did a quicker shaping version of this bread . . . instead of cutting it into strips and braiding, after rolling the dough to the rectangle shape, spread the butter then sprinkle with the cinnamon sugar, roll up like a jelly roll (long side), pinching it closed along the long edge. Then while holding both ends, gently twist the roll a couple of times and then coil it into a ball, tucking in the centre and ends. Let it rise, egg wash, bake, glaze, etc. as in the recipe or your choice. Bake on the parchment paper and check the temp in the centre to make sure it is done. I go to 195- 200 C degrees, but you may need to reduce oven temp if its browning too fast before getting to the internal temp. Jenny’s braided shape is nicer but sometimes you just need to get it done fast, and this doesn’t affect the taste. You can cut it like a loaf, or cut like a pie for something different.
I make a ring out of this recipe and make slits all around the ring. It is beautiful to see the filling in between the dough!
Maybe your milk is to hot and you kill the dough? Or maybe the yeast is expired 🤔. First time I try it won’t rise either I figure my house was to cold. So I heat up my oven for about 90 degrees then shut it off, and I put the dough inside and it rises after an hour the size double. Was awesome.
Hope this help, because this recipe is really yummy. I been making it alot and rising it inside the oven.
I made this delish thing this morning and am obsessed! It turned out amazing! I used regular all purpose flour and had no issue with dough raising. This was a winner! Next week I’ll make one with walnuts instead of raisins and see hou that will turn out.
Thank you so very much for all your recipes and videos!
xoxo
Is it possible to make this up and let it rise, and then put in the fridge until the next morning?
Thank you
Has anyone ever successfully doubled the recipe for this? I would love to even triple it to use as gifts.
Yes, I have doubled the recipe and it works fine!
Just this morning put alot of time and energy into your recipe!!! I am disappointed since I followed your instruction to the letter, but would have done it differently. I use active dry usually, but went ahead with Red Star instant, since I had it. Once again I learn a lesson to do what I feel is best,not what recipe suggests!!!! Dough sits on my baking sheet after an hour, still UN risen!!! All my ingredients are wasted and I am angry.No clue what went wrong with recipe but it was expensive mistake? Rapid rise yeast has done this before to me, and have been hesitant to ever use it again. Kathleen
Did you do the yeast test??? That is so unfortunate. I have used this recipe and love the results. Never a problem. Must have been the yeast.
I made this lovely braid this morning using active dry instant yeast. I did not add is as a dry ingredient as per recipe. What I did is I dissolved the yeast with some sugar in 3/4 cup warm milk, let it activate and than added it to the flour mixture. I worked perfect. I never use the rapid yeast as i had a bad experience before. I hope this will help you and you’ll enjoy making this delicious bread.
made this bread and I have to say it’s the best cinnamon raisin loaf I have ever made!! Definitely going to try other filling combos (nuts, coconut, mixed glazed fruit…)
Just made this, but added a handful of walnuts and in lieu of cinnamon n sugar, I added a white poppyseed spread and made a cardamon vanilla macadamia milk glaze. It was amazing and I used 10tsps of sugar, next time I will use half the raisins and add more walnuts and some orange or lemon zest. I’m wondering if anyone has tried to make this with a banana filling?
I’ve made this several times, it’s so easy! I’ve started splitting the dough and baking two loaves in loaf pans.
Hi Jenny, I am about to make this , so wish me luck! I to am from London Ontario. Thanks Jenny ox
Wonderful. Not hard to make at all. I added pecans inside and out. Let it rise overnight in the fridge, and baked it in the morning. Having it Super bowl Sunday to start the day.. Everyone loves it. Brings me back 40 years.
Delicious. This was my first time using your website and my first time baking raisin bread. It turned out beautifully. Moist, flavourful, perfect amount of raisins.
OMG! I made it today. I must say, it super moist and delicious! I exactly followed everything. I’m going to make another one again and freeze them. Tastier than store bought. I’m so glad I found your recipe. Love it!
I made this bread first time on New Year’s eve, and it turned out great! I followed your video exactly, it was so delicious. I even gave 1/2 of the loaf to my neighbor! Love your website, every video is so practical and easy to follow!
NIght before. I made the dough and then popped it right into the fridge in an oiled bowl. In the morning I took it out, punched the air out, shaped as directed and then rise until doubled (about an hour). It baked fine and was delicious. Thank you for the excellent recipe3
It’s a great recipe. Can I use Pyrex dish
It’s a great recipe. Can I use Pyrex dish instead of bread tin loaf ?
can any of your recipes for bread be used with a bread machine?
This is the second bread I have made of yours and it is AMZING! Thank you for the easy to follow instructions, your YouTube videos help a lot too!! I will be making this again and again!
Hi. I love this recipe and I want to make it Christmas morning. Can I prep it the night before and bake it in the morning? Keep up the good work!!
John–I’m wondering this, too! I’ve made this recipe several times and it always turns out great. But, I’ve never prepped and bake the next day. I think I’m going to prep it, wrap in plastic wrap, place in a covered dish, and then bake the next morning like I normally would!
I just made it and it’s currently rising in a loaf pan. I will cover the Pan in plastic and refrigerate until I bake it tomorrow! We shall see!!
I love this and your 2-hour No-Knead Bread, better & easier than James Beard! I look forward to trying the No Dutch Oven variation.
Thanks for the aeration tip! I think it has taken all my baking (pies, biscuits, bread, etc.) up another notch!
If I may be so bold… My last baking enhancement was a ‘shaker’ to add the last (sifted) tablespoon of flour or to dust the breadboard.
I also want to applaud your humor; nearly too subtle!
“To try to do Good, to avoid Evil, a little Severity for one’s self, a little Indulgence for others — this is the means to obtain some Good Result out of our poor Existence. To love one’s friends, to be Loved by them — this is the means to Brighten it.” — Gouverneur Morris
Your recipes are the first that I tell young people to watch. This Raisin Bread is easy to follow and ends with a smile. Thank you. dziękuję.
How many grams are your cups of bread flour? I like to make this recipe in the morning, but have encountered problems with different “cup” measurements in the past trying other recipes. Prompt response is highly appreciated!! Happy Holidays:)
Please use the “Metric” link.
How do you get to the metric link?
https://www.jennycancook.com/category/metric-conversion-chart/
1 cup of flour is equal to 136 gram.
Hope this helps. Stay safe. Blessings always.
Thanks, Cleo:) I have been using 130 grams per cup of flour. Appreciate your reply, it’s a good approximation! Stay healthy!!
Thank you Jenny❤
I came out just like yours and it tastes Wounderful❤??
I have tried other of your recepies because you made it so simple and easy.
Thank you so much
Keep them coming
Over the last week I have made this recipe twice! It is fabulous. Both times I made it was over Zoom with my granddaughters. They made the recipe at their house while I was making it at my house. It was a fun way to connect with each one of them since we couldn’t get together for Thanksgiving. Your videos are perfect for beginner bakers and for us more more mature ones. Thanks so much. I’ll be searching your recipes to find another one we can do together. Thanks!
This looks delicious, but my DH likes fillings like cherry or blueberry. Can something like this be subbed instead of the cinnamon more like a coffee cake? Thanks, can’t wait to try this one.
I made this today. Turned out great. The bottom browned too much tho. Any hints for next time. I love all your recipes. I’m a big fan!!!!!!
Try using a doubled baking sheet.
Hello Jenny,
I cannot wait to try this recipe. I have tried in the past your bread and it came out so good. Ever since I bake once a week. I like to know once I bake this, can we have leftover toasted bread without putting the sugar dressing for the next day?? Thank you !!
Yes. If you don’t add the glaze this makes great toast.
Hi Jenny love your videos,I just got a stand mixer and was wondering do you count the number of times the Dough hook goes around to make up for the number of times you knead by hand..does that make sense lol
Hi Jenny love your videos,I just got a stand mixer and was wondering do you count the number of times the Dough hook goes around to make up for the number of times you knead by hand..does that make sense lol
No question ,just love the look of anticipation on your face (smiling) after you remove the cooked bread from the oven..Thanks Jenny.. you make baking a joyful pleasure…
Grace
No question ,just love the look of anticipation on your face (smiling) after you remove the baked bread from the oven..Thanks Jenny.. you make baking a joyful pleasure…
Grace
Hi Jenny,
I love your recipes and how easy you explain how to make.
I recently purchased a bread machine. Can I dump all these ingredients into the machine in the order you have them and let the machine do the work?
I love love this bread. I made it for my inlaws and they raved about it. It will be my new christmas bread. Thank you Jenny.!!
I don’t have an electric mixer. Can I try mixing it by hand??
Yes, you can mix it by hand but you’ll have to knead the dough longer, until it’s smooth and elastic.
BEWARE. The recipe as written is not correct, and the video makes the same mistake. The amount of milk needed is a lot more than 3/4 cup. In the video she also says 3/4 cup but she is very clearly and obviously holding way more than that (looks closer to 1 3/4 cups). Wasted a lot of ingredients trying to follow the instructions, don’t make the same mistake we made.
I have made this recipe a dozen times along with hundreds of other people who all rave about the result. Jenny’s recipes always work so don’t blame her for the mistakes you made! Sheesh!!
My 10 years old daughter made this at first try, following the recipe! We don’t buy cinnamon bread any more! She is baking only for 4 months ?!! I would advise patience and attention to detail. God bless Jenny!
It is perfect exactly as written! Great results first try. Will be making this bread a lot now.
Sorry, ’ but I have made this bread several times with great success using 3/4 cups milk. I wonder if you scooped your flour rather than aerated it before measuring as Jenny clearly always says. If the flour is packed down there would be too much flour and the dough would be too dry.
This and all the other recipes that Jenny has published are very accurate and delicious.
If you used more than 3/4 cup of milk you failed. The recipe is correct.
Hi Jenny. I tried this tonight and I have to say it came out better than I imagined. Thank you for the recipe. I love your cooking videos. I did the recipe exactly as you did in the video and success !!! My family loved it. Well except for the icing. Way too sweet for our taste. Glad I tried it only on one corner of the bread. Any ideas on an icing that is less sweet ? I know, it’s icing. Lol.
No mistake , don’t even try to put more milk you will end with a watery dough which you will need to add at least 1-2 cups of flour .
No, that’s not true. I follow her directions and the tunnels bread came out exactly as hers. 3/4 cup of milk is correct.
Omg this is so easy to make and delicious…I have made many of your bread recepies and especially love your meat loaf.. your website it’s easy to follow with videos makes it easier…my next covid 19 challenge will be your cabbage rolls
Wonderful bread. Everyone I’ve served it to has been blown away. I will hang onto this recipe. The only thing I would suggest is to lower the temperature from 375 to 350 on the top rack to avoid the bottom from burning. Otherwise, easy and great to make.
I’m so glad I found your raisin bread recipe. I shared the recipe to my mom who I inherited my love of baking from. We both agree that this is the best raisin bread recipe we’ve made. it’s so delicious. I will definitely be trying more of your recipes.
I’m so glad I found your raisin bread recipe. I shared the recipe to my mom who I inherited my love of baking from. We both agree that this is the best raisin bread recipe we’ve made. it’s so delicious. I will definitely be trying more of your recipes.
I just love the way you make baking/cooking for the family fun. Your recipes mixed with the excitement you have at your end results, makes you fun to watch. I have no questions just wanted to say keep up the great work.
P.S. I have the braided cinnamon loaf in the oven as we speak. Lol.
Thank you.
Jenny,
I just found your show and am completely in love with it! Your exuberance and prepossesing manner are infectious and draw me in immediately. I find myself wanting to make anything you’re demonstrating because you make it seem so do-able and worth the effort. I’m a man in my 60s who has cooked fairly complicated fare over the years, but you make it fun again! Best wishes and please stay safe during these difficult times.
Jenny,
I just baked the cinnamon raisin bread and it came out fantastic! I started baking it last night and it’s 2:33am on 4/29/20 and had to had a small piece before going to bed. You rock!
Jenny,
Just made your cinnamon raisin bread…so delicious!! I have made several of your bread recipes and love them all! You are such a pleasure to bake with and so funny? Thanks for all the great videos!
Sabrina
Jenny,
Made this for the first time yesterday and it was delicious. I am not crazy about cooked raisins so I substituted pecans and it was so good.
Thank you for the great bread recipes. This is my second one to try and both were a success.
I just baked the braided cinnamon bread and it was delicious and fun to make. The bottom was a bit burnt but the rest was done perfectly. Have you had trouble with that at all? I could cut down the time but, like I said, the rest was done perfectly. Thanks for posting your videos. They are fun to watch and easy to follow.
Can I use half and half in place of milk
It’s best to stick with the recipe if you can.
Is it possible to substitute evaporated milk in place of whole mild for this raisin bread?
Thank you
I made this and it came out delicious and beautiful.
Tried this for Easter 2020 without raisins and it was still delicious!
Hi Jenny,
Love your recipes! Since the C-Virus, yeast packets are not available in stores or online so I’ve been reading and experimenting with wild yeast. Do you have any proven recipes with the exchange of yeast amounts, rise time…with wild yeast for breads? Thanks and stay well,
Hi Karla! Try ebay that’s where I get my yeast. Happy baking?
Another awesome Jenny recipe! I soaked my raisins in water to plump them up and drained before adding to the recipe. I also melted the butter and “painted” it on ~ then spread the sugar/cinnamon mixture on flat to cover each section. I then rolled and pinched to close each section. What a yummy and delicious bread!
Does anyone know if I could prepare this the night before and put it in tuperware to bake in the morning? Will it be okay or expand ?
Hi! Yes! You can prep your braid and place it in a sealed container (frankly you can simply cover it with plastic also). The dough develops more depth of flavor the longer you wait, but overnight is a sure thing.
Take the loaf out and put it on your prepped baking sheet and cover with towel. Wait for it to double in size. (Remember it will take longer since it’s cold ~ go by size not time!)
Then bake as usual and enjoy!
I love Jenny ~ just found her channel
Thank you for this reply. This was my question also so I am glad I checked the feeds. I want it fresh for a special breakfast. Thank you again. Stay safe and well. Happy baking!
Thank you for this reply. This was my question also so I am glad I checked the feeds. I want it fresh for a special breakfast. Thank you again. Stay safe and well. Happy baking!
Made it tonight with pecans and cream cheese icing, absolutely delicious! Easy prep! Thank you!
Can you share your cream cheese icing recipe? I bought an overabundance of cream cheese at christmas and need to use some up!
Your Very New to me. I’ve just came across your Recipes for the very 1st time. I’m starving now for a piece of that Raisin Bread, & also One of those Huge Cinnamon Rolls ? I actually think I might be able to make these because I’m just not very good with cooking or baking. You certainly made it look so easy, & your enthusiasm helps tremendously! Thank You Very Much for sharing! ?????
Hi, your loaf looks delicious. I am 76 and really never made a lot of breads. Recently I helped my Granddaughter make an artisan Dakota bread for the local 4-H youth fair last week. Guess what, her bread made a 1st place Champion ribbon.! I have your cinnamon braided bread rising now…so far so good..I will let you know how this turns out! blessings to you.
Just watch the video and you had me at golden raisins! I’m older than dirt and this was very similar to a bread my grandmother made at Easter….and we all drooled over it! She’d make a few loaves (leaving the icing off 2 to use to make French toast! ).
You were absolutely giddy with contagious excitement in the video and I just have to make it today!
Thank you for the recipe and thank you for the trip back in time(over 60 yrs)!
Jenny, you are so darn cute!!! Just watched your video on YouTube. Can’t wait to try this for Easter.
OMGoodness I just today baked your raisin cinnamon braided bread w/out the raisins. It is delicious. I miss you on YouTube.I was very pleased with how it baked. This was my practice loaf, I am baking another one and this will be on our breakfast table Christmas morning. Thank you, Jenny, for sharing your recipes with us.
Dear Jennie Throughout the years i hav always gone to your recipes and viedios when i am. Makeing a special Showstopper dish. Or something just downright good. Never a fail. In at least 6 years of useing ur recipes. I am an acomplished baker a Certified Chef and a life long Clothing Designer. Keep doing what u r doing. Can u develope and sell. A Jenny can cook timer.
Fabulous!!!
I love your videos! I just recently found them. I have done a lot of different types of diets and have not been able to find a balance between satisfying food and healthy eating. It sounds like you’re all about that, so looking forward to trying some recipes. Thank you! I cracked up at the “I only make this for special occasions…” at the end. Also, I love your kitchen set up. Curious to know what the colored surface on your work counter is. Is it a mat or ? Thanks again!
Oh mercy mercy me! This bread is Amazing! I’ve made it a few times now. Today is the dsy before Thanksgiving and my husband requested it, so this time i flavored it with a little orange zest and used cranberries instead of raisins. Can’t wait to taste it! I’ve also substituted apples for raisins as well…DELICIOUS!
I love watching your YouTube videos! Especially your silly puns and spankin dough!
Next recipe will be doughnuts! Exciting!
OMG! Jenny, this raisin bread is extraordinary and the taste is awesome. It was easy to put together and in no time it was in the oven, drizzled with icing and into my tummy. Thanks again for the recipe.
Hi Jenny. Stumbled upon your videos on YouTube yesterday. I watched everyone. So today I decided to make this bread. A little too excited I think. And heres why… first off I forgot to mix in the raisins. I KNOW. so I rolled out the dough in 3s as you did and just pushed the raisins into the dough. Then as I was cooking it I thought… YOU FORGOT THE BUTTER!!! Right?? Oh well nothing I can do now. So I take it out cool a bit, add glaze. OH MY GOSH… it was still soo yummy. Thank you for your recipes. Please post new videos. I’m so glad your doing this. Tomorrow? Crusty bread in my cast iron pot. Cant wait
I have to say it was pure joy finally making this recipe. It was a little sticky to work with but super results. I always have a problem with leakage while baking so I decided to leave the braid seam side up. The seam completely disappeared while rising and baking, and not a drop of anything leaked out!! I would like to try this in regular loaf pans, so would you think bake time would be the same? If I test with a thermometer what is the temp I should be looking for? Thanks Jenny. The videos with the recipes are so great.
You can bake it in a 9” loaf pan, it would be a higher loaf..
I love your show you need a cook book that people can buy And put it in stores like Ollie’s store
I made this recipe yesterday and it is so delicious!! It was very easy to make and Jenny made it look fun and easy to make!
I was watching the video and saying, wow, she sure looks like Jenny Jones from tv! 🙂 I can’t wait to make this bread! It has always been my favorite!
Hi Jenny, thank you for sharing your recipe, my husband love it so much? there are some recipes that i tried, but your raisin cinnamon bread recipe is the best and accurate on measurements. I put some walnuts in the recipe and it even taste very delicious. Please share more bread recipes?
Hi Jenny love baking with you just wanted to know how long can you keep the bread for
Jenny I love watching your videos. You have a great personality! I like to watch sometimes just to get upbeat. BTW this bread turned out great.
Jenny you so funny! I remember you back in 1986-87 you worked at east marios as a waitress, you were sweet as pie, you would remember me if I told you a store. I love all your Vedio. Thank you so much for teaching me how to cook! Love cooking wi you.
Rose Costa.
You may remember me from television. In the 1980s I was on Star Search and was also touring the country doing stand up comedy. I was not working as a waitress but I’m so glad to hear you are learning to cook with me. It’s such an important life skill.
Awesome bread ! I made it exactly as written, and it baked up beautifully. I added 1/2 tsp of pure vanilla extract to my glaze because I’m just crazy for vanilla….This bread was so wonderful. that two people have already asked me to bake these for the next bake sale, so they can buy them. I’m wondering if there are any suggestions about making the dough a day ahead and parking it until I bake it the night before the sale. If I wanted to do 6 loaves. Should I make 6 separate bowls, or double the amounts and do three bowls? Any thoughts would be appreciated. Thanks !
I’m commenting because I have the same question…I would experiment but I’d hate to waist the ingredients. Has any here ever tried to double or triple this recipe?
I ALSO DO NOT TO MESS WITH ONE LOAF WOULD LOVE TO DOUBLE OR MANY. HOW WOULD I DO THIS? THANKS
Deb, I just saw your question and see it was posted in January. I don’t see a response from Jenny yet so thought I’d chime in with the little I know. I know that with some dough you can put it in the fridge where they will rise overnight and then do the forming in the a.m. Google “rising dough in the fridge” and you’ll get some good info. I don’t know about multiple batches but if any of you try it, let us know!
Jenny, you are hilarious !!!! love your videos….
I just can’t wait to try this particular bread !!!
HAPPY NEW YEAR !!!
LOVED YOUR DELICIOUS BRAID BREAD!!! THE BOURBON SOAKED RAISINS ADDED A NICE TOUCH !
Can i use regular ap flour?
Yes, and I will clarify that in the recipe so I’m glad you asked.