This beautiful bread is an attention-getter. It’s like cinnamon rolls in a loaf. You’ll find this a great snacking bread that will attract kids and the neighbors but try to save several slices for your morning toast.
You can make this with your favorite bread mix.
For the bread:
You can make this with your favorite bread mix. Mix it and let it rise. We’ll show you below how to fill it and shape it.
For the filling:
2 tablespoons good quality cinnamon
3 tablespoons granulated sugar
3 tablespoons butter
1/2 cup raisins
1/3 cup walnut pieces, optional
For the frosting:
3/4 cup powdered sugar
1 tablespoon meringue powder or one egg white
1/2 teaspoon lemon, vanilla, or almond extract
- Mix the dough according to package instructions with either your bread machine on the dough setting or with your dough hook with your stand-type mixer.
- Place the dough in a large greased bowl and turn once to oil all sides. Cover with plastic wrap or place in a proofing bag. Let the dough rise until doubled, about one hour. Turn the dough onto a lightly greased work area. Deflate the dough by gently folding and pressing most of the air from the dough.
3. Roll or press the dough into an 8 x 14-inch rectangle.
4. Mix the cinnamon and the sugar together. Cut the the butter into small chunks and spread the butter pieces on the rolled dough. Spread the cinnamon and sugar mix to within 1/2 inch of the edges and then sprinkle the raisins and optional nuts onto the two dough. (See picture.)
5. Roll the dough like a jellyroll into an eight-inch wide roll. Roll the dough as tightly as you can gently stretching the surface of the dough. (See picture.) Place seam side down in a loaf pan. Gently press the dough in the pan to create a uniform loaf.
6. Cover lightly with plastic wrap or place it in your proofing bag and set aside to rise until doubled, puffy, and full of air, about one hour. Rise times will vary with conditions, especially temperature–yeast is very sensitive to temperature.
7. While the bread is still rising, preheat the oven to 350 degrees. When the bread has risen, place the loaf on the center rack of the oven leaving as much room for the air to circulate as possible. Bake for 35 minutes or until the bread is done and well-browned. If you have a probe-type thermometer, the internal temperature should reach 195 degrees. If the bread is browning too rapidly, loosely cover it with aluminum foil for the last five minutes or so. Immediately remove the loaf from the pan to cool on a wire rack.
8. Frost the bread while still warm but not hot. In a medium bowl, mix the powdered sugar, meringue powder, and extract. Add 2 tablespoons milk. Stir to mix, adding more milk as necessary but not more than one teaspoon at a time. The frosting should be so thick that it will not quite drop from the spoon. When you frost the bread, the heat of the warm bread will soften the frosting further and allow it to flow slightly. The frosting will set as the bread cools. Slice the bread after it has completely cooled.
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