Homemade Cinnamon raisin bread: soft at the center and crusty outside

Total time: 150 Min
Difficulty: Low
Serves: 20 people
By Cookist
Olive oil
1 tsp, for greasing the bowls, loaf tin, brushing over the dough
Active Dry Yeast
8 g
Warm drinking water
1 cup
Powdered white sugar
1/4 cup
Olive oil
1 1/2 tbsp
1 tsp
1 whole
1 yolk
3 1/2 cup, plus 2 tablespoons to roll and knead the dough
1/2 cup
Ground cinnamon
1 1/4 tsp
Powdered white sugar
1 1/2 tbsp, to make cinnamon sugar

This homemade cinnamon raisin bread recipe is very soft at the center and crusty outside. Perfect for breakfast.


Lightly grease a loaf tin with ¼ teaspoon olive oil. In a large bowl pour the warm water and add yeast to it. Keep it aside for 2 minutes. After 2 minutes, add powdered white sugar, olive oil, salt, egg, egg yolk, flour and beat everything together until the mixture is smooth in consistency. Stir in the remaining flour to this mixture and mix it all together to form a soft dough.

Transfer the dough on to a lightly floured surface and knead it until the dough is smooth in consistency. Transfer the dough to another lightly greased bowl, cover the bowl add let the dough rise until it is double of the original quantity for about an hour. Remove the dough from the greased bowl on to a lightly floured surface, punch and knead it a little again. Knead the raisins well in to the dough and then roughly shape it in to a rectangle.

Lightly brush olive oil over the top of the rectangular dough. In another small bowl mix the cinnamon powder with 1½ tablespoons of powdered white sugar. Sprinkle the cinnamon mixture carefully around the edges of the rectangular dough. Now pull the dough from the bottom of the edges and roll it over the cinnamon and sugar mixture while pinching the rolled over side in to the top of the dough.

Repeat to seal the cinnamon mixture around all 4 sides of the rectangular dough with the dough layer rolled from the base. Now tightly roll the dough starting from the shorter side of the rectangle and press the ends tightly together to seal the rolled dough ends. Place the rolled dough sealed seam side down in to the loaf tin.

Cover the tin with cling film and place it in a warm area to let the dough rise until double. Preheat the oven to 175 degrees C. Uncover the risen dough and brush it lightly with olive oil. Transfer the loaf tin to the preheated oven and bake the bread for 20 to 25 minutes or until the bread bakes at the center. Cool the bread to room temperature, slice and serve!


  • Make sure you move your hands in only one direction while you whisk the eggs with a fork, hand whisk or a spoon. In case you use hand blender/whisk, again make sure that the gadget moves in one circular direction only.
  • Maintain the temperature of the bread while baking as over heating can char the bread in no time. You might need to keep a watch on the bread in the final minutes of baking.
  • Make sure that you carefully remove the egg shells while you break the egg to be used for cooking. A wiser technique would be to break the egg in a separate bowl first and then use that broken egg for the recipe.
  • Repeat if you need more than one egg for the recipe. Make sure you do not mix the separated eggs with the yolk as it can reduce the foaming capacity of the egg whites.

Nutrition facts

Nutritional information (per serving): 117 Calories, 2g Total fat (0.4g Saturated fat, 0.3g Polyunsaturated fat, 1.1g Monounsaturated fat), 18.5mg Cholesterol, 121.3mg Sodium, 63.7mg Potassium, 22g Total carbohydrates (0.9g Dietary fiber, 4.3g Sugars), 3g Protein

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