Bread Machine Cinnamon Raisin Bread Recipe
This homemade Bread Machine Cinnamon Raisin Bread is a deliciously soft and fragrant loaf made with warm milk, butter, brown sugar, cinnamon, and plump raisins. Perfectly sweet with a hint of spice, this bread can be baked entirely in a bread machine or started in the machine and finished in the oven for a golden crust. Whether you use the machine’s bake setting or oven bake the dough, the result is a tender, flavorful loaf ideal for breakfast or snacking.
- Prep Time: 15 minutes
- Cook Time: 3 hours 10 minutes (includes mixing, kneading, rising, and baking time)
- Total Time: 3 hours 25 minutes
- Yield: 1 loaf (approximately 1.5 pounds)
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Dough Ingredients
- 1 ¼ cup milk, warmed to 115°F
- 3 tablespoon butter, cut into small pieces
- 1 teaspoon salt
- 1 tablespoon brown sugar (light or dark)
- 3 cups bread flour
- 2 ½ teaspoon yeast (active, instant, or bread machine)
Mix-In Ingredients
- ½ tablespoon cinnamon
- 3 tablespoon white sugar
- 1 ½ cup raisins
Instructions
- Prepare Ingredients: Measure out and prepare all ingredients, including warming the milk to 115°F and cutting the butter into small pieces to ensure even mixing.
- Load Bread Pan: Add ingredients to the bread pan in the following order for Cuisinart machines: warm milk, butter, salt, brown sugar, bread flour, and yeast. If using a different brand, follow the manufacturer’s instructions for ingredient order.
- Select Machine Settings: Choose the basic or white bread setting if you plan to bake entirely in the bread machine, or the dough setting if you intend to bake in the oven. Select the 1.5-pound loaf size and your preferred crust color. Ensure the mix-in option is enabled, or add raisins to the mix-in drawer if your machine has one.
- Adjust Dough Consistency: Watch the dough during the first 10 minutes of kneading. If too crumbly, add warm milk 1 tablespoon at a time. If too wet, add bread flour 1 tablespoon at a time until a smooth, sticky dough ball forms.
- Add Mix-Ins: When the mix-in signal sounds, add the white sugar, cinnamon, and raisins to the bread pan. Add one more tablespoon of warm milk to help integrate the mix-ins and maintain dough softness.
- Finish Bread Machine Baking (Optional): At the end of the final kneading cycle, you may remove the kneading paddle to avoid a hole in the bread, then allow the machine to complete the baking cycle. Use oven mitts to take out the bread pan immediately after baking. Cool for 10 minutes, then carefully remove bread by running a knife around the pan edges. Transfer bread to a wire rack and cool completely before slicing.
- Oven Baking Option: If baking in the oven, once the dough cycle finishes, remove dough from the bread pan and punch down gently. Shape into a ball or rectangle and place on a parchment-lined baking sheet or in a loaf pan. Cover with a heavy towel and let rise in a warm place until doubled, about 45–60 minutes.
- Prepare for Oven Baking: Brush the dough’s surface lightly with egg, egg white, or milk to promote a golden, crispy crust.
- Bake the Bread: Preheat oven to 350°F. Bake the risen dough for 40–45 minutes or until a digital thermometer inserted in the center reads 200°F.
- Cool and Serve: Remove bread from oven and cool completely on a wire rack before slicing to help set the crumb and prevent sogginess.
Notes
- If your bread machine has a mix-in drawer, place the raisins there to add them at the right time automatically.
- Adjust liquid or flour quantities slightly if dough is too dry or too wet during kneading.
- Removing the kneading paddle before baking helps avoid a large hole in the bread center but is optional.
- Brush dough with egg wash for a shiny golden crust or milk for a softer crust before oven baking.
- Use warm but not hot milk to activate yeast without killing it.
- Store leftover bread in an airtight container for up to 3 days or freeze slices for longer storage.
