Bakery-Style Cinnamon Raisin Bread

Slice of Cinnamon Raisin Bread on a plate with cinnamon sticks on the side.

5 from 1 vote

Bakery-Style Cinnamon Raisin Bread

My homemade vegan cinnamon raisin bread tastes just like it came from your favorite bakery! This bread is soft, fluffy, and packed with sweet cinnamon swirls and juicy raisins. It’s cozy, comforting, and perfect for breakfast, snacking, or toasting.

Prep Time30

Cook Time35

Proofing Time1 30

Total Time2 35

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 219kcal

Author: Alissa Saenz

Equipment

9 x 5 inch loaf pan

Ingredients

For the Dough

¾ cup raisins
1 ⅓ cups unflavored and unsweetened non-dairy milk, heated to 100-110°F
1 (0.25 ounce/7 gram) packet active dry yeast
2 tablespoons organic granulated sugar
2 tablespoons vegan butter, melted and cooled
¾ teaspoon salt
3 ½ cups all-purpose flour, plus more for kneading and rolling

For the Filling

¼ cup organic granulated sugar
1 tablespoon ground cinnamon
1 teaspoon cornstarch
2 tablespoons vegan butter, melted

US Customary - Metric

Instructions

Place the raisins into a medium bowl and cover them with warm water. Let them soak for 10 minutes. You can move on to the next step in the meantime.
Whisk the milk, yeast, and sugar together in a large mixing bowl. Set it aside for 5 to 10 minutes. The mixture should become frothy (Note 1).
Whisk the melted butter and salt into the milk mixture, then drain the raisins and add them to the mixture as well.
Begin stirring in the flour, adding it in three or four increments and stirring until all of the flour has been added and a dough has formed. You can work the last bits in with your hands if needed.
Lightly sprinkle a work surface with flour. Turn the dough onto the surface and knead it until it becomes smooth and elastic, 5 to 8 minutes.
Lightly oil the inside of a large mixing bowl. Roll the dough into a ball and place it in the bowl. Cover the bowl with a damp kitchen towel, then place it in a warm location and let it rise for 1 to 2 hours, until doubled in size (Note 2).
Once the dough has risen, stir or whisk the sugar, cinnamon, and cornstarch together in a small bowl.
Grease the inside of a 9 x 5 inch loaf pan.
Lightly sprinkle a work surface and rolling pin with flour. Punch the dough down, then turn it onto the work surface. Roll the dough into an approximately 8 x 14 inch rectangle. Brush the top of the dough with the melted butter, then sprinkle it with the cinnamon sugar.
Roll the dough into a log, starting with a short side. Place the log, seam side down, into the prepared loaf pan, gently tucking the ends under.
Cover the loaf pan with a damp kitchen towel, then place the pan in a warm location. Let it rise again for 30 to 60 minutes, until puffy but not yet doubled in size.
Preheat the oven to 350°F (Note 3).
Once the oven has fully heated, bake the bread for 35 to 40 minutes, until the top is golden brown and the internal temperature is 190°F to 200°F.
Place the pan on a cooling rack and let the loaf cool completely. Once it's cool enough to handle, you can remove the loaf from the pan and transfer it directly to the rack to accelerate cooling.
Once cool, slice and serve.

Notes

If the mixture doesn't become frothy, it likely means your yeast is dead, or your milk was too hot and killed the yeast. Start over with a fresh packet and carefully check the temperature.
The time needed for your dough to double will depend on the temperature. If your oven has a bread proof setting, use it. My dough takes one hour to rise using this setting. Alternatively, try placing the bowl in the oven with the light on.
Make sure to take the loaf pan out first if it was in there to rise.

Nutrition