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Cinnamon-Raisin Loaves

You’ll love the old-fashioned goodness of these tender, from-scratch loaves. With swirls of cinnamon and raisins, they’re pretty and sure to please the whole family.—Merle Dyck, Elkford, British Columbia
  • Total Time
    Prep: 40 min. + rising Bake: 30 min. + cooling
  • Makes
    2 loaves (20 slices each)


  • 1 tablespoon active dry yeast
  • 1 tablespoon plus 1/4 cup sugar
  • 1-1/2 cups warm water (110° to 115°)
  • 1 cup warm whole milk (110° to 115°)
  • 2 large eggs
  • 1/2 cup butter, melted
  • 1 teaspoon salt
  • 7 to 8 cups all-purpose flour
  • 1/2 cup butter, softened
  • 4 tablespoons brown sugar
  • 4 tablespoons raisins
  • 3 teaspoons ground cinnamon


  • In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water. Add the milk, eggs, melted butter, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down; divide in half. Roll one portion into a 15x13-in. rectangle. Spread 1/4 cup butter to within 1/2 in. of edges; sprinkle with 2 tablespoons brown sugar, 2 tablespoons raisins and 1-1/2 teaspoon cinnamon.
  • Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on a greased 17x11-in. baking pan. Cover and let rise until doubled, about 40 minutes. Repeat with remaining dough and filling.
  • Bake at 350° for 30-35 minutes or until golden brown. Cool on wire racks.
Nutrition Facts
1 slice: 142 calories, 5g fat (3g saturated fat), 23mg cholesterol, 98mg sodium, 21g carbohydrate (4g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

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