The BEST Bread Machine Cinnamon-Raisin Bread with a Secret Ingredient (2022)

Preview: Mix this Bread Machine Cinnamon-Raisin Bread in your bread machine, then roll it out by hand to get that classic swirl. Bake it in your oven for a superior crust. The secret ingredient? A pinch of ground cloves in the filling accentuates the cinnamon flavor.

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The BEST Bread Machine Cinnamon-Raisin Bread with a Secret Ingredient (1)

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Am I the only person who likes to unroll, separate the layers, or otherwise dissect my food as I eat it? So unroll this bread as you eat it so you can appreciate all the layers of cinnamon as you smell and taste them.

If you’re wondering how you can swirl your bread in a bread machine, I will show you two ways. My favorite is to remove the dough after the DOUGH cycle, shape it by hand, and bake it in your oven. That’s how you get the best crust (see how thin it is in the picture) with even browning and an even texture throughout the bread.

You can also interrupt the regular bread cycle to pull the dough out and shape it. Keep reading for more details.

I like to bake this bread in a covered Pullman pan. It’s perfect for this recipe to keep the swirls under control. Compare the picture above with one further down in this post where I used a regular loaf pan. The coils aren’t nearly as pretty.

You will not get cinnamon-raisin bread that looks like the one above if you bake your loaf inside a bread maker. That’s why I almost always mix the dough in a bread machine and bake it in my oven.

No worries if you don’t have a bread machine. Use a stand mixer or mix this bread by hand. See the recipe notes for details.

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Ingredients and substitutions:

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  • MILK: Use any kind of milk you have. But remember, the more fat in your milk, the richer and more delicious your bread. That’s a general principle for all bread recipes.
  • EGGS: All bread recipes on this website are made with large-sized eggs. If you use a different size, adjust the liquid accordingly.
  • BUTTER: I tested the recipe with unsalted butter. If you use salted, decrease the amount of salt slightly.
  • SUGAR: Use granulated whitesugar. If you want to substitute honey, use a little bit less as honey is sweeter than sugar. Because honey is liquid, don’t forget to check the dough as it kneads (yes, open the lid) and see if it needs more flour.
  • SALT: Use table salt or sea salt. If you use Kosher salt, increase the amount by at least 1/4 teaspoon.
  • CINNAMON: Be sure it’s fresh! It makes a big difference.
  • CLOVES: If you like secret ingredients, this is for you. A pinch of ground cloves is what makes this bread memorable. Cloves punch up the flavor of cinnamon just like instant espresso intensifies chocolate or chocolate enhances chili. BTW, this ingredient is optional. If you don’t have it–no sweat!
  • FLOUR: Bread flour is my favorite for this loaf. The higher protein helps the enriched dough to rise better, imparts more chewiness, and makes a loaf sturdy enough for toast. If you need to substitute all-purpose flour, you may need to decrease the liquid slightly.

    Be sure to open the lid and check your dough as it kneads to see if it needs an adjustment in flour or liquid. This is the most important secret to making good bread with a bread machine.

  • YEAST: I don’t buy anything but instant or bread machine yeast. If all you have is active dry yeast, see the notes in the recipe for more information.
  • RAISINS: Leave them out if you’re not a raisin lover or get creative with substitutions. Try other dried fruit such as currants, dried cranberries, dried cherries, or chopped dates. (See the FAQ below for suggestions on the best way to add fruit and nuts to your bread dough.)

    Walnuts and pecans are additional options. I recommend you toast nuts in the microwave before adding them to your bread for maximum flavor.

A word about the filling:

Most recipes call for white sugar or brown sugar and cinnamon for the filling. The problem is the layers. They want to pull apart as they bake. See the old picture below using a different recipe.

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I got the idea to use powdered sugar in the filling from Jennifer at Once Upon a Chef. The cornstarch in the sugar “glues” the layers together. Baking the bread in a covered Pullman pan helps keep the cinnamon coils from separating.

Can I make this bread from beginning to end in a bread machine?

The answer is yes. I can think of at least two approaches:

  1. If you don’t care about the cinnamon swirl, follow the directions in the recipe, but instead of choosing the DOUGH cycle, choose the REGULAR cycle. Forget about the filling and glaze. You can expect the crust to be thicker than when you bake it in your oven. The color may be lighter on top than the sides and bottom.
  2. With this method, you can do the cinnamon swirl, but it requires some hands-on time. Minimize the holes caused by the paddles by pulling the dough out of the bread machine just before the last rise (check your manual). Remove the paddles.

    Quickly shape the dough into a large rectangle, as seen in the how-to pictures below. Sprinkle with the cinnamon-sugar mixture and roll it up. Pinch the seams shut and turn the ends toward the seams. Drop the dough back into the pan with the seam side down. Make sure the dough is distributed evenly in the pan. If you do this quickly, you don’t need to stop the machine.

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Why did my cinnamon swirl bread split on the side as it baked?

Two possible reasons:
1. When rolling the dough after applying the sugar-cinnamon mixture, avoid stretching the dough before pinching the edges shut.
2. The pan you used was too small.

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The BEST Bread Machine Cinnamon-Raisin Bread with a Secret Ingredient (7)

How to assemble Cinnamon-Raisin Bread after the DOUGH cycle finishes:

Please note: These pictures are of dough without raisins (so my grandkids would eat it).

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Remove dough from the bread machine pan. Shape into a rough square. Cover and allow to rest for 10-15 minutes.

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Use a rolling pin or your hands to roll the dough into a large rectangle approximately 10 x 14 inches.

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Give the dough a light spritz of water.

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Distribute the sugar/cinnamon mixture over the top, leaving an inch of uncovered dough at the borders.

(Video) Bread Machine Cinnamon Raisin Bread

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Start rolling the dough from one of the short ends. Roll tightly but try not to stretch it.

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Pinch the seam closed and turn each end toward that seam.

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Flip over and place the roll into a pan, with the seam down. Cover and place in a warm place to rise for 45-80 minutes or until it is almost double. When ready to bake, glaze loaf if not using a Pullman pan or the bread machine for baking. Bake for 35-45 minutes at 375˚F (190˚C) or until internal temperature reaches 190˚F (88˚C).

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Let the bread cool in the pan for 15 minutes. This helps the sides not to cave in. Next, remove the loaf and allow cooling on a rack for about 30 minutes before slicing to avoid squashing the soft interior.

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FAQ about Bread Machine Cinnamon-Raisin Bread:

When and how should I add the raisins?

Chop the raisins coarsely or use currants (nature’s mini raisins). Add them when your machine beeps that it’s time for add-ins.

If you add raisins in the beginning, the machine will pulverize them. Not only will it change the color of the bread, but you also won’t experience the sweet flavor bursts from the raisins.

Some people sprinkle them on top of the cinnamon-sugar filling. I don’t care for that method because the raisins tend to fall out as you slice and eat the bread.

How can I know when this loaf is ready to pull out of the oven?

Use a quick-read thermometer (here’s a cheap but functional model). The internal temperature (in the middle of the bread) should reach 190˚F. If the crust gets too dark, lay a piece of foil over the top. Next time move the shelf down a notch.

Why did my cinnamon-raisin bread turn out dense?

The possibilities are endless, but one of the most common causes is too much flour. Using a measuring cup often results in adding too much. Next time, weigh the flour with a digital scale. Here’s a basic scale for not much money.
Another common reason for denseness is that the bread did not rise enough. Enriched bread (lots of butter, sugar, and eggs) tends to rise slower. If your kitchen is cold, it will also slow down the rise time. Allow plenty of time to make this bread in a cold kitchen.
Read more about the causes of dense bread here.

How long will raisin bread stay fresh?

Homemade bread with no preservatives can’t compete with store-bought bread when it comes to shelf-life. Eat what you can the first couple of days and freeze the rest. Keep the loaf in a plastic bag, not the refrigerator. If you make a lot of bread, I recommend these plastic bread bags because of their long shape.

So, are you a fan of a pinch of cloves in your cinnamon bread? If you are, be sure to try my favorite cinnamon rolls and these Tangzhong Cinamon Rolls.

If you love bread with fruit and nuts, check out these recipes on this website:

If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula

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Bread Machine Cinnamon-Raisin Bread Recipe

This recipe makes a sweet cinnamon swirl bread with or without raisins. Use your bread machine to mix and knead the dough.

5 from 19 votes

Print Pin Recipe

Prep Time 30 mins

Cook Time 35 mins

Additional Time 2 hrs 15 mins

Total Time 3 hrs 20 mins

Course Bread

(Video) THE BEST CINNAMON RAISIN BREAD with a Twist (literally)

Servings 12 slices

DOUGH:

  • ½ to ⅔ cup lukewarm milk - 114 to 151 gr
  • 2 large eggs - 100 gr
  • 3 tablespoons unsalted butter - (softened) 42 gr
  • ¼ cup granulated sugar - 50 gr
  • teaspoons table salt - 9 gr
  • ½ teaspoon cinnamon - 1.3 gr
  • 3 cups bread flour - 360 gr
  • teaspoons instant yeast - 7 gr
  • cup raisins - (chopped or use currants) 66 gr

FILLING:

  • cup powdered sugar - 38 gr
  • 2 teaspoons cinnamon - 5 gr
  • teaspoon ground cloves

GLAZE:

  • 1 egg - 50 gr
  • 1 tablespoon water - 14 gr

MAKING THE DOUGH

  • Add all the dough ingredients, ½-⅔ c milk (114 to 151 gr), 2 large eggs (100 gr), 3 T unsalted butter–finely chopped (42 gr), ¼ c sugar (50 gr), 1½ t salt (9 gr) ½ t cinnamon (1.3 gr), 3 c bread flour (360 gr), 2¼ t instant yeast (7 gr) except the raisins to your bread machine pan. Select the DOUGH cycle and press START. After 12-15 minutes, open the lid and check the dough. It should be

  • Check the dough at least twice by lifting the lid to take a peek. Do this right after the machine starts to see if the paddles are correctly engaged and the dough is starting to form a ball.

    Recheck the consistency of the dough again 15 minutes into the DOUGH cycle.

    If your dough is too wet, add flour one tablespoon at a time. The dough should stick to the side, then pull away cleanly.

    Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Find out more about this surprising secret to success with a bread machine here.

  • Add ⅔ c raisins or currants when the machine beeps that it's time to add any ingredients you don't want to be mashed by the kneading action. If your machine doesn't have this signal, add them before shaping the dough by kneading them into the dough by hand.

  • When the DOUGH cycle finishes, poke two floured fingers into the dough to see if it has proofed enough. Your fingers should leave an indentation that slowly fills in. If the dough bounces right back, let it sit in the bread machine a little longer and test again in 15-30 minutes.

SHAPING THE LOAF:

  • Remove the dough from the bread machine to a lightly floured or greased surface. Form into a ball and flatten into a rough square shape. Cover and let rest for 10 minutes. Mix together the filling ingredients.

  • Roll dough out to a 9 x 14-inch rectangle. Spritz lightly with water. Sprinkle the filling (⅓ c confectioners sugar, 2 t cinnamon, ⅛ t cloves)evenly over the dough. Roll up jelly-roll style starting from one of the short ends. Pinch the seam together to seal. Pull each end towards the seam and pinch. Place dough cylinder into a greased 9 x 5-inch loaf pan seam-side down or a 9x4x4-inch Pullman pan. Press down on the dough to evenly distribute it throughout the pan.

  • Cover the pan and place in a warm place until almost double in size. This process will likely take longer than usual (1-2 hours) because it is an enriched dough, but check it at 45 minutes. Use a knuckle to lightly press on the side of the loaf. The indentation should fill in slowly. If it bounces back immediately, let it continue to rise.

  • Preheat the oven to 375˚F (190˚C) about 15 minutes before you think the loaf will be ready to bake.

GLAZE: (optional if you are using a 9×5-inch loaf pan)

  • Combine 1 large egg (50 gr) and 1 T water (14gr). Use a pastry brush to glaze the loaf.

BAKING THE LOAF:

  • Put the lid on if using a Pullman pan and you want a square loaf. Pull the lid off about 10 minutes before you expect the bread to be done.

  • Bake for about 35-45 minutes. Use a quick-read thermometer to guarantee the bread is baked all the way through. The internal temperature should reach 190˚F (88˚C).

  • Remove the bread from the oven and allow it to sit for 15 minutes. Use a table knife to loosen the loaf from the pan and turn it out onto a cooling rack for 20-30 minutes before slicing to avoid squashing your loaf.

Directions for making bread with a stand mixer or by hand:

  • To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
  • If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
  • Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.

Nutrition Facts

Bread Machine Cinnamon-Raisin Bread Recipe

Serving Size

1

Amount per Serving

Calories

221

% Daily Value*

Fat

5

g

8

%

(Video) How to make Cinnamon Raisin Bread Easy

Saturated Fat

2

g

13

%

Trans Fat

1

g

Polyunsaturated Fat

1

g

Cholesterol

49

mg

16

%

Carbohydrates

38

g

13

%

(Video) Cinnamon Rolls (made in the bread machine).

Fiber

2

g

8

%

Sugar

8

g

9

%

Protein

7

g

14

%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Paula Rhodes

Course: Bread

Cuisine: American

Keywords: bread machine recipe, breakfast bread, cinnamon bread, raisin bread

(Video) The Simple Tip That Can Save You Money! Cinnamon Raisin Bread!

FAQs

What order should I put the ingredients in my bread machine? ›

Adding Ingredients to the Bread Machine

Manufacturers usually recommend adding the liquids first, followed by dry ingredients, with the yeast going in last. This keeps the yeast away from the liquid ingredients until kneading begins.

What makes light fluffy bread? ›

Carbon dioxide is responsible for all the bubbles that make holes in bread, making it lighter and fluffier. Because gas is created as a result of yeast growth, the more the yeast grows, the more gas in the dough and the more light and airy your bread loaf will be.

How do you keep cinnamon raisin bread from separating? ›

Fold about 1/2" inch of dough over onto itself to begin the roll. Then use your fingertips to gently coax the dough forward, pulling the roll back towards you after each forward roll. This backward tension is the secret to success — it makes the dough perfectly swirled.

Should I soak raisins before baking in bread? ›

Because they're so dry, however, raisins tend to absorb the liquid from your baked goods, making the final dessert less moist. That's almost never a good thing! The best bakers take a key extra step—soaking raisins before folding them into the batter.

How long does Cinnamon Swirl bread last? ›

How long does Cinnamon Raisin Bread last? A few days at room temperature, about 10 days in the fridge, or 2 months in the freezer.

Do you melt butter before putting it in a bread machine? ›

Should butter be melted for bread machine? It's typically not necessary unless the recipe calls for it. The usual recommendation is that you place the butter pat cut into 4 equal size pieces on top of the flour in the corners of the bread pan. No melting necessary.

Do You Use warm or cold water in a bread maker? ›

Mixer Method: Blend yeast with flour and other dry ingredients. Warm liquids to 120 - 130°F. Bread Machine: Use liquids at 80°F.

What is the best flour to use in a bread machine? ›

Most bread machine manuals and cookbooks call for bread flour rather than all-purpose flour. King Arthur Unbleached All-Purpose Flour, because it's higher in gluten than national brands of all-purpose flour, works perfectly in the bread machine.

Does oil or butter make softer bread? ›

Baking with oil produces moist and tender baked goods.

Butter, on the other hand, is solid at room temp, and therefore baked goods made with it are (arguably) a tad more dry. Baked goods calling for oil are also extra tender because there is less opportunity to develop the gluten in the flour by overmixing the batter.

How do you make homemade bread more airy? ›

Bread Baking Tips : How to Make Soft Airy Bread - YouTube

Why is my bread so dense in my bread machine? ›

Dense or heavy bread can be the result of not kneading the dough mix properly –out of many reasons out there. Some of the other potential reasons could be mixing the yeast & salt together or losing your patience while baking or even not creating enough tension in the finished loaf before baking the bread.

Does cinnamon affect yeast in bread? ›

This can alter the taste of the baked good. Using excessive amounts will delay fermentation and the proofing of dough due to the spice's antifungal properties. It can also cause the dough not to rise at all. Most of the time, yeast levels have to increase, for example in cinnamon rolls, to compensate.

Why did my cinnamon bread fall in the middle? ›

Why does baked bread sink in the middle? If there is too much moisture in the bread after baking, or the bread is underbaked in the centre, it may collapse as it cools. Bake for longer, lowering the temperature of the oven if the crust browns before the middle is cooked through.

How do you keep filling from leaking out of cinnamon rolls? ›

But overfilling will cause your buns to burst, leak and just become a hot mess. Instead: "Do a gentle spread of your filling and roll it up into a tight log. Slice, proof, and bake –- and then if you want more –- add it as a sauce or a flavored glaze," Wilk said.

What kind of raisins are best for baking? ›

But, when it comes to cooking with raisins—as opposed to baking or snacking—there is no choice. No competition. You should only use golden raisins, as far as we're concerned. (And, to really make sure they're plump and flavorful, soak them in a nice vinegar before adding them to a recipe.)

What alcohol do you soak raisins in? ›

How Do You Plump Raisins In Alcohol? To 'plump' the raisins, use flavored liquids such as orange or pineapple juice, Brandy, or other spirits, but even plain water will sweeten them up. Pour enough hot water to cover the raisins (or until they are plump) and soak them for about 10-15 minutes.

How do you make raisins plump? ›

Have a batch of raisins (or dried cherries, currants, figs, dates) that are particularly dry? Rehydrate them to plump them up before eating. Place the raisins in a bowl and pour boiling water to cover. They'll soften in minutes.

Should raisin bread be refrigerated? ›

Raisin bread should ideally not be refrigerated, as the bread will dry out and become stale faster than at room temperature. If you must refrigerate raisin bread (eg, due to a lack of pantry storage space or very hot, humid room conditions), the bread will typically last for only about 2-3 days before getting stale.

Can you freeze Cinnamon Swirl Bread? ›

Yes! You can either wrap the entire loaf in plastic wrap and place it in a freezer bag or freezer-safe container, or slice it and individually wrap each slice.

How do you store Cinnamon Swirl Bread? ›

How to Store Cinnamon Swirl Bread. Store the bread in a plastic bag at room temperature for up to 5 days. You can also slice and freeze the bread for toast.

Can I use regular milk instead of dry milk in bread machine? ›

Water is a common ingredient, but since many people use the timer on their bread machines, most recipes call for non-fat dry milk or powdered buttermilk. However, if you are mixing your dough right away, you can certainly use fresh milk. Simply replace the water with milk or buttermilk and omit the powdered milk.

Can I use Fleischmann's active dry yeast in a bread machine? ›

Yes, but with limitations. The Active Dry has larger granules and it is necessary to dissolve it completely for the yeast to work. Therefore, Active Dry works best if dissolved in warm water (100°–110°F). “What is the difference between Instant Yeast, Bread Machine Yeast and RapidRise® Instant Yeast?”

Do you beat eggs before adding to bread machine? ›

In the same measuring container and using the same fork, lightly beat the eggs. Add/pour the beaten eggs to the wet ingredients already in bread pan. Always remember: when you are making bread in a bread machine: always add the wet ingredients first.

Do you grease bread machine pan? ›

You don't grease bread pans in bread machines; as the bread pans double as a “mixing bowl”, anything you coat them with will just get caught up in the mixing. Never, ever insert a knife or anything metal into a bread machine's bread pan.

What salt does to bread? ›

When added to bread dough, salt works to tighten the gluten strands that are formed, which makes them stronger. By strengthening these gluten strands, salt enables the dough to hold carbon dioxide more efficiently.

What happens if I use cold water in bread? ›

Unlike us, yeast will still work to produce gas at cooler temperature. They'll just do it more slowly. So if you do use cold water in your dough, expect to be waiting a little longer for your dough to rise and fill out with gas. This is no bad thing, as a longer prove can help develop more great flavour in your dough.

Can I substitute all-purpose flour for bread machine flour? ›

Even if your all-purpose flour doesn't have enough gluten, it's okay to use it in the bread machine. Again, the worst that will happen is that your bread won't rise as much as it would have with bread flour.

What kind of yeast is best for bread machine? ›

Instant yeast is perfect for bread machines because it acts faster than active dry yeast, which typically takes two rises to develop flavor, and produces a more flavorful bread than rapid-rise yeast. A good-quality active dry yeast is our second choice.

Is there a difference between bread flour and bread machine flour? ›

So, what's the difference between the two? Well, firstly bread flour is made from spring wheat which has more protein than the winter wheat which is used to make all-purpose flour. Bread maker flour has between 12 – 14% of protein while all-purpose flour has between 8 – 11%.

What does adding olive oil to bread dough do? ›

Yes - adding olive oil to sourdough bread will result in a softer crust and crumb. The oil as a lipid coats the flour and inhibits the gluten network resulting in a softer, tighter crumb and softer crust. This can be a desirable outcome if you do not like tough, chewy sourdough crusts.

Why is supermarket bread so soft? ›

When it happens(when the bread is really fresh you may notice water-drops inside the packaging) there will be a high humidity inside. The humidity will soften the crust and force the creation of mould. Most industrial bakeries cool their bread before it is cut and wrapped.

What does milk do to bread dough? ›

In the finished product, milk will make bread that has:
  1. Greater volume (improved capacity to retain gas)
  2. Darker crust (due to the lactose in the milk)
  3. Longer shelf life (due partly to the milk fat)
  4. Finer and more “cottony” grain.
  5. Better slicing due to the finer grain.

How do I make my breadmaker bread less dense? ›

- Use bread flour, not regular all-purpose flour for all bread machine recipes. Bread flour contains a higher percentage of gluten than regular all-purpose flour. Using bread flour will produce taller, less dense loaves.

How much vinegar do you put in bread dough? ›

Although it doesn't contain protein or fat it will still improve the structure and rise as an egg would. Mix 1 teaspoon of baking soda along with 1 tablespoon of vinegar to replace 1 whole egg. If your recipe calls for two or more eggs, just adjust the amount of baking soda and vinegar with the same ratio.

Does adding more yeast make bread rise more? ›

Yeast turns the starches and sugars in flour to carbon dioxide gas which in turn inflates air bubbles in the bread causing it to rise. Since the yeast is also multiplying and producing more carbon dioxide the bread rises more and more.

What order do you put ingredients in bread machine? ›

Adding Ingredients to the Bread Machine

Manufacturers usually recommend adding the liquids first, followed by dry ingredients, with the yeast going in last. This keeps the yeast away from the liquid ingredients until kneading begins.

What makes homemade bread too heavy? ›

Dense or heavy bread can be the result of not kneading the dough long enough. Mixing the salt and yeast together or Losing patience in the middle of molding your bread and there is not enough tension in your finished loaf before baking.

Does cinnamon slow down fermentation? ›

Cinnamon will prevent your yeast from fermenting if you use too much.

How can I improve my cinnamon flavor? ›

If the cinnamon flavor is too sweet, add a contrasting strong spice, such as chili powder, lemon pepper, garlic powder or paprika. If the cinnamon is on the spicy side, add white or brown sugar and a sweet spice, such as nutmeg.

What is the best cinnamon for baking? ›

If you're using cinnamon mainly for baking, cassia cinnamon is a safe choice. It's less expensive and while it's a stronger flavor out of the jar, it gets milder during cooking. If you're looking for a milder flavor to begin with, Ceylon cinnamon is the way to go.

What happens if I put too much yeast in my cinnamon rolls? ›

Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand. If you let the dough rise too long, it will start having a yeast or beer smell and taste and ultimately deflate or rise poorly in the oven and have a light crust.

How do you keep cinnamon raisin bread from separating? ›

Fold about 1/2" inch of dough over onto itself to begin the roll. Then use your fingertips to gently coax the dough forward, pulling the roll back towards you after each forward roll. This backward tension is the secret to success — it makes the dough perfectly swirled.

Does flour make dough less sticky? ›

If your dough is so sticky that it sticks to everything, you need to add a little flour to it. As you are kneading it, make sure that your hands and your work surface are coated in a light dusting of flour, and add a few teaspoons of flour at a time. This will get rid of the stickiness.

What is the best flour to use for cinnamon rolls? ›

The best flour to use for cinnamon rolls comes down to preference. If you want more structure, bread flour is the best to use. However, if you want something that is in between, all-purpose flour is suitable. In general, beginning bakers should go with all-purpose flour.

Is it better to use brown sugar or white sugar for cinnamon rolls? ›

Sugar: If you prefer, you can use all white OR all brown sugar for the filling. All brown will yield a more caramel-like taste. All white will make the filling sweeter. Milk: I prefer whole milk for a richer dough, but feel free to use any fat percentage you have at home.

How long should you knead cinnamon roll dough? ›

Step 2: Knead the Dough

Cinnamon rolls call for moderately soft dough, which is still slightly sticky and requires 3 to 5 minutes of kneading. To knead cinnamon roll dough, fold the dough over and push down with the heel of your hand. Turn, fold dough over, and push down again. Repeat this process over and over.

Is raisin cinnamon bread healthy? ›

You already know that cinnamon swirl raisin bread is a dangerous option. Sun Maid's version is just as bad as you would think, packing as much sugar as you would get from two and a half Oreo Thin cookies.

Is cinnamon raisin bread good for diabetics? ›

Share on Pinterest People with diabetes should avoid cinnamon buns and cinnamon-flavored sweet treats. Cinnamon is safe for most people with diabetes. However, people who have liver disease or believe they have a risk of developing liver disease may need to avoid cinnamon, particularly in large amounts.

Is Pepperidge Farm raisin bread vegan? ›

Pepperidge Farm bread products are not vegan.

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Name: Merrill Bechtelar CPA

Birthday: 1996-05-19

Address: Apt. 114 873 White Lodge, Libbyfurt, CA 93006

Phone: +5983010455207

Job: Legacy Representative

Hobby: Blacksmithing, Urban exploration, Sudoku, Slacklining, Creative writing, Community, Letterboxing

Introduction: My name is Merrill Bechtelar CPA, I am a clean, agreeable, glorious, magnificent, witty, enchanting, comfortable person who loves writing and wants to share my knowledge and understanding with you.