How to make cinnamon bread
We love sweet bread bakes and our Cinnamon and Raisin Swirl made with Allinson's white dough has to be a firm favourite here at Baking Mad. Great for confident bread bakers, this bread is really rewarding to bake and slice open to discover the swirling whirling insides thanks to the Cinnamon filling made with rich and full flavoured Billington's Light Muscovado Sugar.
We like ours with a cup of coffee, the perfect companion for warm, spicy notes of the cinnamon and juciy raisins.
If you love the note of this loaf, then be sure to check out some of our other deliciously spiced sweet doughs. Our Cinnamon Spiced Tear & Share bread is a total showstopping centre piece, or for something a little more 'everyday', our Apple, Cinnamon and Raisin hot cross buns are delicious.
Method
Step 1:
MIX
Mix the flour, yeast, sugar and salt in a big bowl. Using your fingertips rub in the butter until only fine ‘crumbs’ are left. Mix in the water with a cutlery knife.Step 2:
KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
Step 3:
RISE
Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in sizeStep 4:
MIX
Stir together the raisins, light soft brown sugar and cinnamon.Step 5:
SHAPE
Roll the dough in to a rectangle keeping the width the same as the longest side of your loaf tin, but rolling it as long as you can. Brush the melted butter all over, then scatter over the raisin mixture. Roll up tightly from one of the ends that matches the tin length. Lift into a lightly oiled 900g/2lb loaf tin.Step 6:
PROVE
Cover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 200°C (fan 180°C, gas mark 6).Step 7:
BAKE
Lift the tin onto the middle oven shelf and bake for 30-35 minutes, until you can lift the bread loaf from the tin and when you tap the base it sounds hollow. Cool on a wire rack.
Ingredients
For the Dough
- 500g Allinson's Strong White Bread Flour
- 1 Allinson's (7g easy bake yeast sachet
- 1 1/2 tsp Billington's Unrefined Golden Caster Sugar
- 1 1/2 tsp Salt
- 1 tbsp Butter (soft)
- 300ml Warm water
- 500g Allinson's Strong White Bread Flour
For the Filling
- 150g Raisins
- 75g Billington's Unrefined Light Muscovado Sugar
- 1 tbsp Cinnamon
- 50g Butter (melted)
Recipe Reviews
Will make this again very soon, really tasty and full of flavour. Didn’t last long
Very tasty and easy loaf to make, just remember to keep it tight when rolling up
Absolutely scrumptious. Made exactly to the recipe and it came out great. The house smells lovely and Christmassy now.
Came out great. Easy to make. Used 150ml almond milk and 150ml water. Replaced the raisins with crushed walnuts+hazelnuts. 5 minutes out the oven and half the bread was already gone. Great recipe 👍🏼
Delicious
Ingredients
For the Dough
- 500g Allinson's Strong White Bread Flour
- 1 Allinson's (7g easy bake yeast sachet
- 1 1/2 tsp Billington's Unrefined Golden Caster Sugar
- 1 1/2 tsp Salt
- 1 tbsp Butter (soft)
- 300ml Warm water
- 500g Allinson's Strong White Bread Flour
For the Filling
- 150g Raisins
- 75g Billington's Unrefined Light Muscovado Sugar
- 1 tbsp Cinnamon
- 50g Butter (melted)