Home ยทย Recipes ยทย Desserts & Baking ยทย Breads & Rolls ยทย Yeast Breads Rum Raisin Cinnamon Bread Author: Maryanne CabreraPublished: Sep 8, 2014Updated: Apr 4, 2024 View Recipe14 ReviewsThis post may contain affiliate links. Read our disclosure policy. The combination of rum-soaked raisins and sweet cinnamon sugar makes this rum raisin cinnamon bread so satisfying and incredibly delicious! This recipe makes two loaves so you can enjoy one now and freeze the other one for later. Table of Contents Raisin Bread IngredientsRecipe VariationsAssemblyExpert Bread Baking TipsFAQsRelated Raisin Bread RecipesRum Raisin Cinnamon BreadView moreView less The only time I love raisins is when the word rum precedes it. ย Rum raisin ice cream? Yes, I’d like a double scoop please. Rum raisin bread pudding? ย Why, of course I’d like some more. ย And now, rum raisin cinnamon bread! My rum raisin bread is a little different than the standard version. ย I soak the raisins in warm rum for a couple of hours until the raisins are plump, juicy, and super flavorful. ย They taste amazing! ย Raisin Bread Ingredients This raisin bread loaf has three components: dough, raisin cinnamon sugar filling, and egg wash. The dough uses the standard yeast bread ingredients of yeast, butter, eggs, and flour. Read up on this baking with yeast guide to brush up on your bread making skills. For best results, measure your ingredients by weight. If you prefer volume measurements, be sure to properly measure flour using the spoon and level method. Soaking the raisins in warm rum is the most time consuming part. At the minimum, let the raisins soak for at least two hours. Soak the raisins overnight for the most optimal flavor. Recipe Variations Rum raisin cinnamon rolls: This recipe makes 24 rolls or divide the recipe in half to make a dozen rolls. Pat dough to a rectangle as indicated in step 8. Roll into a log starting the longer end. Slice into 12 rolls and bake in a 9×13-inch baking dish. Rum raisin cinnamon twisted rolls are braided soft yeast bread filled with flavorful rum raisins and cinnamon sugar. Assembly Enjoy a slice of this bread toasted with a pat of butter or a smear of cream cheese, make a fancyย French toast, or simply eat it as is. ย No matter how you choose to eat it, it’s going to be awesome. Ever make raisin cinnamon swirl bread and end up with large gaps in the bread? ย Or the raisins fall out as you slice the bread? ย Yes, I’ve had that happen to me, too. ย I found that by pressing the raisins into the dough and then covering them with a thick cinnamon sugar paste keeps the raisins in place. Expert Bread Baking Tips To ensure doneness, check the internal temperature of the bread using a kitchen thermometer. The internal temperature should be above 185 degrees F. Allow bread to completely cool before slicing. Otherwise, you will end up with “gummy” or rubbery bread slices. For best results, use a serrated bread knife in a gentle sawing motion to slice bread. Ensure proper oven temperatures by using a separate oven thermometer. Do not simply rely on the oven’s internal thermometer. FAQs How to store bread? Cool bread to room temperature. Store in an airtight container at room temperature away from heat or direct sunshine. Stays fresh for three days. The bread will stale and harden over time. Can you freeze cinnamon bread? Yes! Tightly wrap cooled bread in plastic wrap. For extra protection, place wrapped bread a freezer bag. Keep in the freezer for up to three months. Defrost at room temperature. Why does my swirl bread have big holes or large gaps? There are three main reasons for this problem. 1.) Over-proofing the dough causes the dough to over-inflate and eventually collapse. This can causes gaps and holes in the bread. 2.) Uneven filling distribution can affect the baked bread. Areas with excess filling will be dense while areas without enough filling may bubble with gaps 3.) Improper rolling is the most common problem. Roll the dough tightly and evenly to prevent air pockets. Related Raisin Bread Recipes Cinnamon Raisin Bagels Braided Cinnamon Raisin Bread Twisted Coconut Buns Rum Raisin Cinnamon Bread 5 from 1 vote Raisin cinnamon bread is good, but rum raisin cinnamon bread is BETTER! Eat it toasted with a pat of butter or smear of cream cheese, make a fancy French toast, or simply eat it as is. No matter how you choose to eat it, it’s going to be awesome.Yield: two 9″x 4″ loaf pans Prep Time: 15 minutes minutesCook Time: 40 minutes minutesInactive Time: 2 hours hoursTotal Time: 2 hours hours 55 minutes minutes Servings: 20 Print Recipe Pin Recipe Rate Recipe Ingredients▢ 1 cup raisins (150 g)▢ ยพ cup dark rum▢ 1 cup warm milk (227 g) warmed to 100-105โ▢ ยผ cup + 2 teaspoon granulated sugar (58 g) ▢ 2 ยผ teaspoon active dry yeast (7 g)▢ 4 Tablespoon unsalted butter (57 g) melted, slightly cooled▢ 2 large eggs, lightly whisked▢ 4 cup all-purpose flour (520 g)▢ 1 ยฝ teaspoon ground cinnamon▢ ยพ teaspoon fine sea saltCinnamon Sugar Filling:▢ 4 Tablespoon unsalted butter (57 g) softened▢ ยพ cup dark brown sugar, (150 g) packed▢ 1 Tablespoon ground cinnamon▢ 2 teaspoon finely grated orange zest optional Egg Wash:▢ 1 large egg▢ 1 ยฝ teaspoon water▢ pinch salt Instructions Place raisins in a heat safe bowl. Set aside. Heat rum in small sauce pot until it begins to simmer. Remove from heat and pour over raisins. ย Let sit for at least 2 hours until rum has cooled to room temperature and raisins have plumped up.Strain raisins and discard rum. Set aside.In a large cup, whisk together warm milk, 2 tsp sugar, and active dry yeast. Let sit for 5-8 minutes until yeast has activated and mixture is foamy.In a large bowl, whisk together flour, cinnamon, and sea salt. Set aside.Pour yeast mixture into the bowl of stand mixer fitted with a hook attachment. Add remaining sugar, cooled melted butter, lightly whisked eggs.With the mixer running on low speed, add the flour mixture in three additions. Once all the flour add been added, increase speed to medium. Continue to mix until dough comes together to form a smooth, soft ball.Remove from mixing bowl and transfer to a lightly oiled large bowl. Cover with plastic wrap and let dough rise in a warm area for one hour. Punch dough down and divide the dough into two equal parts.Mix together filling. In a small bowl, combine softened butter, dark brown sugar, cinnamon and orange zest until smooth.Working with one piece of dough at a tie, roll dough into a rectangle about 9″x13″ in size. (Have the shorter side of the rectangle facing you.) Sprinkle half of the rum raisins over the dough. Using the palms of your hands (or a rolling pin) gently press raisins into the dough. Take half of the filing mixture and spread it evenly over the raisins and dough.Roll up the dough tightly and pinch the seams together. Tuck the ends of the roll under. Place loaf seam side down in a lightly greased 9″x 4″ loaf pan. Cover with plastic wrap and let rest for 30 minutes. Repeat with other half of dough. Preheat oven to 350 degrees F.Whisk together egg wash. Brush egg wash over the top of the loaves. Bake for 35-40 minutes until the tops of the bread are golden brown. To ensure doneness, check the internal temperature of the bread using a kitchen thermometer. The internal temperature should be above 185 degrees F. Let cool in pan for 5 minutes before unmolding. Allow to cool to room temperature on a wire rack. Do not slice into bread until it has cooled down. Notes At the minimum, let the raisins soak for at least two hours. Soak the raisins overnight for the most optimal flavor. Discard rum soaking liquid or save for cocktails.ย Cool bread to room temperature. Store in an airtight container at room temperature away from heat or direct sunshine. Stays fresh for three days. The bread will stale and harden over time. Freeze Bread: Tightly wrap cooled bread in plastic wrap. For extra protection, place wrapped bread a freezer bag. Keep in the freezer for up to three months. Defrost at room temperature. Variation: Rum raisin cinnamon rolls: This recipe makes 24 rolls or divide the recipe in half to make a dozen rolls. Pat dough to a rectangle as indicated in step 8. Roll into a log starting the longer end. Slice into 12 rolls and bake in a 9ร13-inch baking dish. NutritionCalories: 235kcal | Carbohydrates: 37g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 108mg | Potassium: 134mg | Fiber: 2g | Sugar: 11g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg Author: Maryanne Cabrera Course: BreadCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Wendy says: September 8, 2014 Oh my, filled with flavor! This will be a huge hit for out family gathering on the weekend. Reply
Liz @ Floating Kitchen says: September 8, 2014 This looks absolutely delicious! And rum certainly does make everything more palatable! Great tip about pressing the raisins into the dough. Reply
Carmen says: September 8, 2014 I prepare some reciple with another filling, its delicious to. Its made with white sugar, nuts, vainilla cookies and a touch of cinnamon. You have to process the cookies and mix with the other ingredients, Its delicious to!!! From Argentina I love The litle…….. I m a fan of it!!! congratulations!!! Carmen Colombo.- Reply
Maryanne Cabrera says: September 10, 2014 Hi Carmen! That sounds delicious! I would love to try your recipe!
Flirty Foodie says: September 9, 2014 So I unlike you I love raisins, I’d put it in just about everything. But I must admit it’s even better when added to RUM! woo woo!! lol. Your recipe looks lovely, can’t wait to try. Reply
Oana says: September 9, 2014 I agree, rum raisin sound so much better. Iศm not a huge fan of raisins unless they are well soaked in rum. This bread looks so much like the Romanian “cozonac” (traditional sweet bread, filled with walnuts, chocolate, raisins or poppy seeds) which I’m really fond on. Delicious pics! Reply
Maryanne Cabrera says: September 10, 2014 Thanks Oana! That bread sounds lovely. I need to learn how to make it!
Jen @ Baked by an Introvert says: September 10, 2014 I love homemade breads and working with yeast dough. And rum raisin does sound enticing. Pinned! Reply
Christina says: March 6, 2015 So I have already made this once and loved it! However on the second time around I cannot see where it says to add the remaining 1/4 cup sugar. Am I crazy? I see the 2 tsp but not the 1/4 cup. Reply
Maryanne Cabrera says: March 9, 2015 Hi Christina! Thank you so much for pointing that out. You add the remaining 1/4 cup sugar along with the melted butter and whisked egg.
Karen says: May 8, 2015 This bread looks unbelievably good! Your photos are beautiful and I love your recipes. Thanks so much! Reply