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Cinnamon Raisin Bread


  • All purpose flour (Maida) – 4 cups
  • Dry milk powder – 1/3 cup
  • Yeast – 3 tsp
  • Sugar –  2 tbsp
  • Salt – 2 tsp
  • Dalda (or any vegetable shortening) – 3 tbsp
  • Warm water – 1 1/4 cup
  • Egg – 1

For Filling

  • Butter – 2 tbsp
  • Sugar – 1/4 cup
  • Ground Cinnamon – 2 tbsp
  • Raisins – 1/2 cup


  1. Mix the ground cinnamon and sugar together and keep the cinnamon sugar filling ready.
  2. Spread some butter in a  9×5” loaf pan and keep it ready. If its a good non stick pan, you can skip this step.


  1. Mix together the lukewarm water, sugar and yeast in a bowl. Let it rest for 5-10 minutes till the mixture becomes frothy, an indication that the yeast is activated.
  2. Take this activated yeast mixture, flour, milk powder, salt and egg in a mixer. I use the ‘dough attachment’ in the grinder to do the job. Knead everything till it comes together.
  3. Continue kneading for about 5 minutes, till the dough is nice and smooth. Add more flour if needed.
  4. Remove the dough into a greased bowl. Rub few drops of oil on the top of the dough ball to prevent it from getting dried up.
  5. Cover with a damp kitchen towel and leave it in a warm place for about 3 hours. It may take a little longer than 3 hours depending on the quality of your yeast.
  6. Once it has doubled in volume punch the dough and roll it out into a big rectangle. The smaller side of the rectangle should be the width of the pan.
  7. Smear the top with the melted butter. Sprinkle the cinnamon sugar and raisins all over.
  8. Roll out the dough into a tight log. Place this log into the loaf pan. Cover with the damp cloth and allow it to rest again till it rises above the edges of the loaf pan. It usually takes between 1-4 hours.
  9. When the dough is almost ready, preheat the oven to 180 degrees C (350 degrees F).
  10. Mix together 1 egg with 1 tbsp of milk in a small bowl. Brush this mixture over the top of the loaf.
  11. Bake the bread for 40 minutes. When you tap on the bread it should sound hollow.
  12. Let the bread cool for at least 15 minutes before you slice it.