Cinnamon Raisin Bread

Published on
October 1, 2023 at 9:00:00 AM PDT October 1, 2023 at 9:00:00 AM PDTst, October 1, 2023 at 9:00:00 AM PDT

Submitted by: Judith Zimmerman, Purchasing and Bid Contract Coordinator

The Mission Family is excited to share with you their favorite recipes! Each month we will be featuring a recipe submitted by a Mission team member. We hope you enjoy! Did you make the recipe? Share your pictures using #MissionFamilyRecipes


  • 2 cups milk, scalded
  • ¼ cup butter
  • 2 cups all-purpose flour
  • ½ cup plus 1 Tbsp. sugar
  • ½ tsp. salt
  • 1 package dry yeast
  • 3½–3¾ cups all-purpose flour
  • 1½ cups raisins
  • 2 Tbsp. plus 2 tsp. sugar
  • 2 tsp. ground cinnamon
  • ¼ cup melted butter, divided
  • Additional melted butter, optional


  1. Combine milk and ¼ cup butter, stirring until butter melts. Cool mixture to 105 – 115 degrees.
  2. Combine 2 cups flour, ½ cup plus 1 Tbsp. sugar, salt, and yeast. Gradually add milk mixture to dry ingredients, mixing at low speed of electric mixture.
  3. Beat 2 minutes on medium speed, scraping bowl occasionally. Add ¾ cup flour; beat at medium-high speed, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough (2½–3 cups). Stir in raisins.
  4. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 7 minutes.
  5. Place dough in a greased bowl, turning to grease the entire dough. Cover and let rise in a warm place (85 degrees), free from drafts for about 1 hour and 20 minutes or until doubled in bulk.
  6. Punch dough down. Turn out on a lightly floured surface. Cover and let dough rest for 15 minutes.
  7. Combine 2 Tbsp. plus 2 tsp. sugar and cinnamon. Divide in half. Set aside.
  8. Divide dough in half and place on a lightly floured surface. Roll each half into an 18″ x 18″ rectangle. Brush each rectangle with 2 Tbsp. melted butter. Sprinkle each with half of the sugar-cinnamon mixture. Roll up rectangles in jellyroll fashion, beginning at narrow edge. Pinch seams and ends together to seal. Place rolls, seam side down, in 2 well-greased 9″ x 5″ x 3″ loaf pans.
  9. Cover and let rise 55 minutes or until double in bulk. Bake at 350 degrees for 25–30 minutes. Brush with melted butter, if desired. Remove from pans. Cool on wire rack.

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