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Rum Raisin Cinnamon Bread
5 from 1 vote

Rum Raisin Cinnamon Bread

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
Cook Time: 40 minutes
Inactive Time: 2 hours
Total Time: 2 hours 55 minutes
Course: Bread
Cuisine: American
Servings: 20
Calories: 235kcal
Author: Maryanne Cabrera

Ingredients

  • 1 cup raisins (150 g)
  • ¾ cup dark rum
  • 1 cup warm milk (227 g) warmed to 100-105℉
  • ¼ cup + 2 teaspoon granulated sugar (58 g)
  • 2 ¼ 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 ½ teaspoon ground cinnamon
  • ¾ teaspoon fine sea salt

Cinnamon Sugar Filling:

  • 4 Tablespoon unsalted butter (57 g) softened
  • ¾ cup dark brown sugar, (150 g) packed
  • 1 Tablespoon ground cinnamon
  • 2 teaspoon finely grated orange zest optional

Egg Wash:

  • 1 large egg
  • 1 ½ 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.  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. 
  • 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 9×13-inch baking dish.

Nutrition

Calories: 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