Iced Cinnamon Raisin Bread
If you’re skeptical about icing on bread, I get it. But wait until you try this Amish-inspired cinnamon recipe. The icing, of course, is the star! It’s relatively stiff and dries firm, meaning you can slice the loaf, even toast it, and still have that yummy frosted layer.
This recipe is a must-try for anyone who loves making yeast bread.
Iced Cinnamon Raisin Bread
Ingredients
Bread
- ½ cup milk
- ½ cup water (maybe need an additional 2-3 tablespoons)
- 3 tablespoons unsalted butter (room temperature)
- ¼ cup sugar
- 1 ½ teaspoons salt
- 3 ½ cups all-purpose flour
- 1 cup raisins (soaked in water for 1 hour)
- ½ teaspoon cinnamon
- 2 ½ teaspoons instant yeast (active dry is fine too)
Icing
- 1 ½ cups confectioner’s sugar
- ¼ cup butter (room temperature equivalent to ½ a stick)
- 1 dash vanilla
- 1 teaspoon milk
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Instructions
- Make the dough. In a large mixing bowl or bread machine bucket, combine all bread dough ingredients except for the raisins. Then, mix until the ingredients come together to form a dough. Knead the dough until smooth and elastic, about 15 minutes by hand or 10 minutes in a stand mixer. Add the raisins and knead just until they are evenly distributed throughout the dough.
- The first rise. Place the dough in a clean, lightly oiled bowl. Then, cover with a damp tea towel and allow to rise in a warm place (e.g., an oven preheated to 100°F, then turned off) for 60-90 minutes or until the dough has doubled in size.
- Add the raisins. After the first rise, gently deflate the dough and add the raisins. Knead the dough by hand until the raisins are evenly distributed throughout the dough.
- Shape into a sandwich loaf. After the first rise, gently deflate the dough and shape it into a sandwich loaf. To shape, stretch the dough out to a 9 x 14-inch rectangle, tuck in the corners and top, then roll it into a log. Then, pinch the sides and bottom closed, then place the dough seam-side down into a lightly greased loaf pan.
- The second rise. Cover with heavily greased plastic wrap (use nonstick spray or oil) and place back into a warm place to rise again until the dough is 1-2 inches above the top of the loaf pan, about 1 hour.
- Bake. Preheat your oven to 350°F. Once the dough has risen, bake for 40 minutes or until the loaf is golden brown and sounds hollow when tapped on the bottom. Remove the loaf from the oven and turn it out onto a cooling rack. Allow the bread to cool completely before icing.
- Make the icing. In a medium bowl, combine all icing ingredients. Beat until smooth. The icing should be very thick. Generously frost the top of the cooled loaf. Allow the icing to set until firm before slicing.
- Serve. Slice the iced cinnamon raisin bread and serve as is, or toast slices and spread with butter for an extra treat.
Notes
Nutrition
More Tips:
If your kitchen is cool, place the dough warm, like in a turned-off oven, with just the oven light on. Keeping it warm consistently helps the dough rise more evenly.
Cinnamon can slow down the yeast, so be patient with the rising times. Give it a little longer if the dough hasn’t doubled in size within the suggested time. It’s better to wait than to rush and end up with dense bread.
You can use a thermometer to check if the bread is fully cooked. The internal temperature should be around 190°F when it’s done so the center is baked through without overcooking the outside.
If your bread isn’t rising properly, it could be old yeast. Always check your yeast’s expiration date; if you’re unsure, proof it in warm water with a bit of sugar before using it in the recipe.
Use warm milk and warm water when mixing your dough. This helps activate the yeast and encourages a good dough rise. You may notice that the dough rises a bit slower than usual because the cinnamon in the recipe can slow down the yeast.
Key Ingredients and Tools
When making this bread, having the right tools and ingredients can improve the final outcome. Here are some important items to keep in mind:
- Instant Yeast: This yeast works quickly and doesn’t need to be dissolved in water before mixing with the other ingredients, making it a convenient choice for bread baking.
- Confectioner’s Sugar: Also known as powdered sugar, this is used to create the thick icing that hardens on top of the bread. You’ll usually find it in the baking aisle.
- Stand Mixer: A stand mixer is especially helpful for kneading dough, ensuring a smooth and elastic texture without the physical effort of kneading by hand.
- Cinnamon: This spice is crucial for the flavor of the bread. Make sure you’re using fresh cinnamon for the best taste, as older spices can lose their potency.
Troubleshooting and Help
Absolutely, you can use whole wheat flour, but keep in mind it will make the bread denser and a bit heavier. If you want a lighter texture, try using half whole wheat and half all-purpose flour. This way, you get the benefits of whole wheat without sacrificing too much fluffiness.
No worries! You can knead the dough by hand. It might take a bit more time and effort—about 15 minutes of kneading—but it’s totally doable. Just keep kneading until the dough is smooth and elastic. If you’re looking for a simpler option, you might enjoy this no-knead cinnamon raisin bread recipe.
Yes, soaking the raisins is important because it plumps them up and prevents them from stealing moisture from the dough. This little step keeps your bread soft and prevents the raisins from becoming chewy.
You can skip the icing if you prefer a less sweet bread, but trust me; the icing adds a delightful crunch and sweetness that really makes this bread special. If you do not like icing, you could try a light glaze instead. Here’s a classic raisin bread recipe for a simpler, un-iced version.
Definitely! Chopped walnuts or pecans would be a great addition to other dried fruits like cranberries or apricots. Just keep the total add-ins the same so the dough texture isn’t affected.
Absolutely! You can divide the dough into smaller loaves. Just adjust the baking time accordingly, and remember to check the internal temperature of the bread to ensure it’s fully baked.
There’s something truly special about a slice of homemade cinnamon raisin bread, especially when it’s topped with a layer of sweet, firm icing. Whether you enjoy it warm from the oven, toasted with a smear of butter, or even as a decadent French toast, this bread will surely bring a little extra joy to your mornings.
So why not give this cinnamon raisin bread recipe a try? It’s easy to make, deliciously satisfying, and perfect for sharing with loved ones—or savoring all to yourself.
If you want more delicious treats to bake, check out these Iced Amish Apple Cookies.
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
I made 6 small buns in the oven and rest was baked in the bread machine and it worked !! I added 1 tablespoon more to keep dough perfect! Added another teaspoon cinnamon!! (Cause I love it!)
Awesome recipe and I can make it oven, machine, loaf or rolls !! SO GOOD
ahhhh i have never thought to make buns! sounds delicious! so glad you enjoyed it 🙂
Why does it say you’ll need potato flakes?
i changed the recipe to not use them since they aren’t something most people keep on hand. i just haven’t done a new ingredient picture! 🙂
Maybe you should change the picture. The last post was December 2021, and it is now February 2023 – more than enough time to change it. I googled a cinnamon raisin potato flake bread and got yours. Except there’s no potato flakes…
It sounds like a good recipe, but not what I’m searching for.
My family loves cinnamon bread, but they love frosted cinnamon bread even more! What a yummy recipe!