Buttermilk Cinnamon Raisin Bread

Toast up a slice or two of this homemade Buttermilk Cinnamon Raisin Bread for breakfast and you'll never go back to plain toast! I guarantee it!

Homemade cinnamon raisin bread is far better than anything you can buy on supermarket shelves. Plus, you get the added benefit of enjoying the wonderful aroma as it bakes!

BUTTERMILK CINNAMON SUGAR RAISIN BREAD   {PRINT THIS RECIPE}

For the bread:
2 packages of active dry yeast (4 ½ teaspoons)
1 tablespoon granulated sugar
½ cup warm water (110-115 degrees)
3 tablespoons melted butter, cooled
1 tablespoon honey
1 teaspoon coconut extract
1 cup buttermilk
4 cups all-purpose flour
1 teaspoon salt
For the filling:
spray butter (optional)
¼ cup granulated sugar
2 teaspoons ground cinnamon
¾ cup golden raisins

-In a large bowl, dissolve the yeast in the warm water and add the sugar.
-Allow the yeast to sit until it gets nice and foamy (about 10 minutes)
-Melt the butter and allow it to cool.
-Add the cooled melted butter, honey, coconut extract, and buttermilk into the yeast mixture. Stir.
-In the bowl of a stand mixer using the dough hook (or in a large bowl with a wooden spoon), add the flour and salt.
-Slowly, on low speed, add the yeast/butter mixture into the flour and continue to mix (knead) until a soft smooth, non-sticky dough forms (you may need to add additional flour depending on your weather conditions).
-Continue mixing (kneading) for approximately 5-7 minutes.
-Place the dough in a well-oiled bowl, cover, and allow to rise until doubled in a warm/draft-free place. (I like to use my pre-warmed oven set to a very low temperature and then turned off.

-Once risen, punch the dough down, and on a floured surface pat (or roll) the dough out to form an approximate 16" x 9" rectangle.
-Spray a light coat of butter on the dough surface.
-In a small bowl, mix the sugar and cinnamon.
-Evenly sprinkle a layer of cinnamon sugar on top of the dough.
-Add an even layer of the raisins AND apples (optional).
-Starting at the narrow end, carefully and as tightly as possible, roll the dough to form a log.

-Carefully place the dough log into a prepared (buttered) loaf pan.
-Allow the dough to rise for approximately one more hour in a warm draft-free place until doubled.

-Preheat your oven to 375 degrees.
Bake your bread for approximately 35-40 minutes or until it is nicely golden brown and sounds hollow when tapped.
-Cool on a wire rack for about 15 minutes then remove the loaf from the pan to cool completely before slicing or toasting.

Now, go and have big a slice of toasted cinnamon raisin bread with butter. You deserve it!!!
Move over Pepperidge Farm!!!

You ain't got nothin' on ME!  🙂