CINNAMON RAISIN BISCUITS
My husband, children, in-laws and grandchildren really enjoy these biscuits! They're especially good for breakfast, but can be served at any meal.
Provided by Taste of Home
Time 35m
Yield 10 biscuits.
Number Of Ingredients 12
Steps:
- In a large bowl, combine flour, baking powder, sugar, cinnamon and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk and raisins; stir just until combined. , Turn dough onto a floured surface. Knead just until smooth, about 2 minutes. Roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. round biscuit cutter; place on an ungreased baking sheet. Bake at 450° for 12-15 minutes or until golden. , Meanwhile, combine icing ingredients. Drizzle over warm biscuits.
Nutrition Facts : Calories 257 calories, Fat 11g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 248mg sodium, Carbohydrate 37g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON RAISIN BREAD
This bread is good right out of the oven or stored for several days and used for toast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 2 loaves
Number Of Ingredients 14
Steps:
- In the bowl of an electric mixer, combine 1/4 cup warm water and yeast. Let sit until yeast is foamy, about 10 minutes. Add flour, powdered milk, sugar, salt, 3 tablespoons melted butter, and 1 3/4 cups warm water. Mix, using the paddle attachment, on low speed for 1 minute. Change to dough hook, and mix on medium-low speed for 7 minutes. Or knead by hand, 15 or 20 minutes. Add raisins, and mix on medium-low speed until dough is firm but not dry, 3 minutes.
- Transfer to a lightly floured surface, and knead by hand into a ball. Place dough, smooth side up, in a large, lightly oiled bowl. Cover with plastic wrap; let rise in a warm place until doubled in bulk, about 1 1/2 hours.
- Butter two 9-by-5-inch loaf pans generously, and set aside. In a small bowl, combine sugar and cinnamon, and set aside. Transfer dough to a lightly floured surface, and cut in half. Cover one piece of dough loosely with lightly oiled plastic wrap.
- Press the other piece of dough into a 10-by-12-inch rectangle. Brush with half of the beaten egg, sprinkle with half the cinnamon sugar, and drizzle with half the melted butter. Rub the surface with the back of a spoon to blend butter and cinnamon sugar. Starting at a short end, roll up dough tightly, and pinch together along crease. Roll the dough back and forth to make it cylindrical, and pinch the ends together. Transfer to a loaf pan, seam side down, and cover loosely with lightly oiled plastic wrap. Repeat process with second piece of dough. Let loaves rise in a warm place, 45 minutes to 1 hour. Thirty minutes before this final rise is completed, place a baking stone, if using, in the lower third of oven. Heat oven to 425 degrees.
- Brush tops of loaves with egg white, and sprinkle each loaf with 1 1/2 teaspoons sugar. Bake 15 minutes; lower oven to 400 degrees, and bake 15 minutes more. Remove from oven; cool on a wire rack for at least 30 minutes before slicing.
CINNAMON RAISIN BREAD I
This was my dad's recipe. A yummy moist bread loaded with raisins and cinnamon. The best raisin cinnamon bread I've ever had! Great plain, toasted, or with a light glaze of buttercream frosting!
Provided by Faye Salisbury
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 3h20m
Yield 36
Number Of Ingredients 13
Steps:
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
- Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
- Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.
- Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
- Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 32.4 g, Cholesterol 18.1 mg, Fat 4.1 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 114.9 mg, Sugar 10 g
RAISIN CINNAMON BREAD
Here's my version of the time-honored cinnamon swirl bread. Confectioners' sugar icing makes it even more special. The recipe makes two loaves, perfect for sharing with the neighbors. -Deanna Patterson, Greenville, Texas
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. Beat until smooth. Add raisins and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch dough down. On a lightly floured surface, divide in half. Roll each into a 15x7-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. Sprinkle with water. Starting with a short side, roll up tightly, jelly-roll style. Pinch seams and ends to seal. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Preheat oven to 350°. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; drizzle over warm loaves.
Nutrition Facts : Calories 162 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 157mg sodium, Carbohydrate 32g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
THE BEST CINNAMON RAISIN COOKIE RECIPE
This cinnamon raisin cookie recipe is truly amazing! The cookies are a melt-in-your-mouth dreamy treat. They're soft and crisp, and buttery and cinnamon-y -- all at once! So yes, they're the Best Cinnamon Raisin Cookies of all time!*Makes 2 dozen large cookies * Please note that 1 hour of the prep time is inactive (while the raisins are soaking).
Provided by Valentina K. Wein
Categories Dessert
Time 1h27m
Number Of Ingredients 10
Steps:
- Prepare the raisins: Add the butter to a medium-sized sauce pot and place it over low-medium heat. Once the butter has melted, turn the heat to low. Add the raisins, vanilla and cinnamon and stir to blend. Cover and let this gently simmer for 10 minutes. Then turn the heat off, keep the pot covered, and let it sit for 50 minutes.
- Preheat oven and prep baking sheets: While the raisins are soaking, preheat the oven to 350°F. Cover 2 baking sheets with parchment paper, set aside, and adjust two racks towards the center of the oven.
- Mix dry ingredients: In a medium-sized mixing bowl, combine the flour, salt and baking soda. Set aside. Add both sugars to a large mixing bowl and set aside.
- Combine all of the ingredients: Once the raisins are done soaking, add the mixture to the bowl with the sugar and mix to blend. Then add the eggs and mix until they are fully incorporated. Add the dry ingredients to the wet ingredients. Mix just until you no longer see any dry spots.
- Shape the batter: Use a cookie scoop (approximately 2¼ inch) to drop the batter onto the parchment-lined baking sheets. Gently press each one down about a bit with the palm of your hand. There should be a couple of inches between them.
- Bake the cookies: Bake in the preheated 350°F oven until they're set and slightly golden along the edges, about 12 minutes.
- Cool the cookies: Let them cool on the baking sheet for at least 10 minutes and then transfer them to a cooling rack.
Nutrition Facts : Calories 275 kcal, ServingSize 1 serving
WORLD'S BEST CINNAMON RAISIN BREAD (NOT BREAD MACHINE)
This is the best Cinnamon Raisin Bread I've ever had! It really has a great consistency and smells WONDERFUL while baking. I made this for the first time about a year ago and since it makes 3 loaves, I gave one to my neighbor. Now she asks for it constantly and since it is so fun to make, I oblige her, plus I get to keep the other 2 loaves!
Provided by Lydia Holton
Categories Yeast Breads
Time 3h45m
Yield 3 loaves, 36 serving(s)
Number Of Ingredients 13
Steps:
- Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
- Remove from heat.
- Let cool until lukewarm, about 120-125 degrees.
- Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
- Knead the dough on a lightly floured surface for a few minutes until smooth.
- Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
- Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
- Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
- Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
- Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
- Roll up tightly (the long way).
- The roll should be about 3 inches in diameter.
- Cut into thirds, and tuck under ends and pinch bottom together.
- Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
- Let rise in warm place, uncovered, again for about an hour.
- Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
- Remove from oven and let cool on rack.
- Take melted butter and spread over tops of loaves.
- After about 20 minutes, lay loaves on their sides and remove from pans.
- Allow to cool before slicing.
Nutrition Facts : Calories 189.6, Fat 4.3, SaturatedFat 2.5, Cholesterol 25.5, Sodium 83.4, Carbohydrate 34, Fiber 1.4, Sugar 10.8, Protein 4.1
CINNAMON RAISIN BREAD
This Cinnamon Raisin Bread is one of the simplest breads you can make at home, and and it's loaded with wonderful cinnamon flavor!
Provided by Joanne Ozug
Categories Breakfast
Time 2h55m
Number Of Ingredients 13
Steps:
- Combine the milk, melted butter, and honey in a microwave safe glass.
- Heat the liquid in the microwave**** to 110 to 115 degrees F, then stir in the yeast. Let this mixture sit for 10 minutes, until foamy.
- Pour the yeast liquid into the bowl of a stand mixer, and add the flour, salt, eggs, and raisins.
- Stir it around with a wooden spoon or the dough hook of the mixer until roughly combined.
- Fit the stand mixer with the dough hook, and knead for 10 minutes on medium low speed.
- Cover the dough bowl with plastic wrap and let the dough rise for one to two hours, until doubled in size.
- Lightly flour your countertop and spread the dough into a rectangle that is the length of your loaf pan (I use a standard 9x5inch pan). It doesn't have to be perfect.
- Make the cinnamon filling by stirring together the brown sugar, cinnamon, butter, and salt.
- Spread this mixture all over the top of the dough rectangle, then roll the dough up like a cinnamon roll, and pinch the seam shut.
- Grease a 9x5 loaf pan with butter, and place the bread roll seam side down into the pan.
- Cover the loaf with plastic wrap and let it rise for 60 minutes, until the dough has risen past the top of the loaf pan.
- Preheat the oven to 375 degrees F, and place a sheet pan on the lowest shelf of the oven. Add enough boiling water to cover the bottom of the sheet pan, then bake the bread on the shelf above the water for 40-50 minutes until the inside registers 190 to 200 degrees on an instant read thermometer.
- Let the bread cool completely on a wire rack before slicing it. Enjoy!
- Storing: since there are no preservatives, the bread will only keep for a few days at room temperature. I recommend freezing any unused bread.
Nutrition Facts : Calories 275 kcal, Carbohydrate 46 g, Protein 6 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 44 mg, Sodium 215 mg, Fiber 2 g, Sugar 12 g, ServingSize 1 serving
CINNAMON RAISIN BREAD RECIPE
This easy cinnamon raisin bread is a perfect snack any time of day, topped with butter, powdered sugar, or even peanut butter!
Provided by Mark Beahm,Mashed Staff
Categories side, dessert, breakfast
Time 45m
Number Of Ingredients 10
Steps:
- In the bowl of a stand mixer fitted with the dough hook attachment, or in a large mixing bowl, combine the flour, salt, yeast, and 1 teaspoon of the cinnamon.
- Add the milk, egg, honey, and 2 tablespoons of the melted butter, and mix on low speed to combine, about 30 seconds.
- Knead the dough until smooth and elastic, about 5 minutes by mixer or about 8 minutes by hand.
- Add the raisins and continue to knead until evenly distributed.
- Transfer the dough to a clean mixing bowl, cover with plastic wrap, and let the dough rise at room temperature until doubled in size, about 1 hour.
- Grease a 9x5-inch loaf pan with butter and lightly dust your work surface with flour.
- Stretch the dough out to a rectangle about 8 inches by 16 inches, with the short side closest to you.
- In a small bowl, combine the remaining 3 tablespoons of melted butter with the dark brown sugar and remaining 2 tablespoons of cinnamon, and spread the cinnamon filling over the dough, leaving a 1-inch margin at the top.
- Roll the dough snugly into a log and pinch together at the seam.
- Place the dough seam-side down into the prepared loaf pan, cover with plastic wrap, and let the dough rise at room temperature for about 45 minutes. It should be about even with the rim of the loaf pan after time has elapsed.
- Meanwhile, preheat the oven to 400 F.
- Bake the loaf for 30 minutes, or until golden brown, then remove the bread from the oven and use a knife or offset spatula to loosen the edges.
- Turn the loaf out onto a wire rack and allow it to cool completely before slicing.
- Serve slices of the cinnamon raisin bread with the topping of your choosing and enjoy!
Nutrition Facts : Calories 209 calories, Carbohydrate 34 g carbohydrates, Cholesterol 30 mg cholesterol, Fat 6 g fat, Fiber 2 g fiber, Protein 5 g protein, SaturatedFat 4 g saturated fat, ServingSize 0 g, Sodium 158 mg, Sugar 11 g, TransFat 0 g
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- In the bowl of your stand mixer fitted with the dough hook attachment, OR in a large mixing bowl, add the warm water, yeast and 1/4 cup sugar. Stir gently with a fork and let sit for about 5-10 minutes.
- If you're using a stand mixer add 5 1/2 cups of the flour and the salt and mix on low speed until a dough forms. Add the last 1/2 cup of flour and mix on low until the dough just comes together. Cover the bowl with plastic wrap and rise in a warm, draft-free place for 60 minutes or until at least doubled in size.
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- After the dough has risen, turn it out onto a well floured surface and divide it in half (this recipe makes 2 loaves).
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- In the bowl of a stand mixer, whisk together the Red Star Yeast, water and 2 tablespoons sugar. Allow it to proof for 5 minutes.
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