Iced Cinnamon Raisin Bread

loaf of cinnamon raisin bread with icing.

5 from 2 votes

A soft and fluffy cinnamon raisin bread topped with a thick icing that hardens as it dries. An old fashioned treat for breakfast.

Prep Time45

Cook Time45

rising3

Total Time4 30

Course: Bread

Cuisine: American

Keyword: amish cinnamon raisin bread, cinnamon raisin bread with frosting, iced raisin bread, old fashioned bread recipes

Servings: slices

Calories: 194kcal

Author: Katie

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

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

Before adding them to the dough, soak the raisins in warm water for at least an hour. This will make them juicy and stop them from absorbing moisture from the dough, which will help keep your bread soft.

The dough should be soft and sticky but still easy to handle. If it feels too dry or stiff, add a tablespoon of water at a time until it softens up. A well-hydrated dough will make a fluffier loaf.

If you’re using a stand mixer to knead the dough, make sure you’re doing it correctly to achieve that perfect consistency.

Though it might be tempting to put icing on the bread while it's warm, wait until it's fully cooled. This will stop the icing from melting and dripping off the loaf, giving you a nice thick layer that hardens perfectly.

The cinnamon isn't swirled but mixed throughout, giving the bread a gorgeous color and filling your kitchen with a mouthwatering aroma as it bakes.

And if you love sweetbreads and cinnamon, don't forget to try sourdough cinnamon raisin bread, too—it's another delicious way to enjoy these flavors.

Nutrition