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.

If you’ve made bread from scratch before, this will be a snap. And if you haven’t, no problem. Let’s do it together! This recipe is a must-try for anyone who loves making yeast bread.

Ingredients and Tools You’ll Need

I used a stand mixer, but you don’t need one. You can easily knead this by hand for 15 minutes. The cinnamon will slow the yeast down, so be patient when waiting for the dough to rise. It might need a little longer if it hasn’t doubled in size within the suggested time.

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This makes one large loaf. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post by clicking the 2x or 3x, and it will do the measurements for you.

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

How to Make Iced Cinnamon Raisin Bread

You can mix and knead this in a stand mixer, by hand, or in a bread machine!

Step One: Mix The Dough

First, mix all bread dough ingredients except for the raisins in a large mixing bowl or bread machine bucket and mix to combine. You don’t have to worry about combining them in a certain order or activating the yeast. Promise! (That’s why instant yeast is so great!)

Step Two: Knead

Knead until the dough becomes smooth and elastic, at least fifteen minutes by hand or ten in a stand mixer. Add the raisins once the dough is kneaded, and knead just until they are evenly distributed.

Step Three: Rise

Place the dough in a clean, lightly oiled bowl covered with a damp tea towel. Allow the bread dough to rise 60-90 minutes in a warm place such as a warm but turned-off oven, until the dough has doubled in bulk.

Step Four: Shape

Don’t be scared of shaping the dough into a sandwich loaf. If you don’t do it perfectly, it won’t really matter that much. Remember the saying “shoulders in, head down,” which just means tuck in the corners and then roll down from the top.

Shape the dough into a sandwich loaf by stretching out to a 9 x 14-inch rectangle. Tuck in the corners and the top, and then roll into a log. Pinch the sides and the bottom closed. Place into a lightly greased loaf pan with the seam side down.

Step Five: Second Rise

Cover with heavily greased plastic wrap and place back into a warm place to rise again until the dough is 1-2 inches above the top of the loaf pan.

Step Six: Bake

Bake at 350 degrees for 40 minutes, until the loaf is baked through and golden brown. Remove the loaf and turn out onto a cooling rack. Allow the loaf to cool fully before frosting.

Step Seven: Make The Frosting

The frosting is easy. Just mix all the ingredients together and beat until it’s smooth. You want it to be stiff, so it will stay on the loaf and harden. The idea is to be able to cut slices and have a stiff layer of icing on top.

Enjoy plain or toasted!

Storage Instructions

Once everything has cooled and the icing has set, store it in an airtight container at room temperature for 1-2 days. It’ll last 5 days in the fridge, but the bread will get a bit dry, so toast it before you serve it.

You can freeze this loaf without the icing in a freezer-safe bag for 3 months. When you’re ready to eat it, thaw it completely at room temperature and then add the icing.

What To Serve With Iced Cinnamon Raisin Bread

Enjoy this for breakfast or an afternoon snack.

• Toast this with butter and serve with scrambled eggs and bacon (or an omelet) for a full breakfast.
• Or just enjoy it with a cup of coffee or tea.
• If you’re having this in the afternoon, pair it with a glass of blackberry iced tea in the summer or a comforting mug of caramel apple latte.

Questions and Troubleshooting

More Cinnamon Recipes You’ll Love

I have LOTS of recipes that use cinnamon. Maybe too many. But they’re all delicious!

• This cinnamon raisin swirl sourdough bread is a soft and fluffy sandwich loaf with a cinnamon swirl throughout.
• Make some iced Amish apple cookies if you love the frosting here. These are perfect for fall afternoons.
• For a simple option, bake this no-knead cinnamon raisin bread. Just mix, let it rise overnight, and bake in the morning!
• Apple cinnamon quick bread is easy, seasonal, and you’ll be so happy eating it.

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