Go Back
–+ servings
loaf of cinnamon raisin bread with icing
Print Recipe
5 from 1 vote

Iced Cinnamon Raisin Bread

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 mins
Cook Time45 mins
rising3 hrs
Total Time4 hrs 30 mins
Course: breads
Cuisine: American
Keyword: amish cinnamon raisin bread, cinnamon raisin bread with frosting, iced raisin bread, old fashioned bread recipes
Servings: 16 slices
Calories: 159kcal
Author: Katie Shaw



  • 1/4 cup instant potato flakes
  • 3/4 cup milk
  • 3/8 cup to 1/2 cup water
  • 1 1/2 tablespoons softened butter
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 3 cups bread flour
  • 3/4 cup raisins soaked in water for 1 hour
  • 1/4 teaspoon cinnamon
  • 2 teaspoons instant yeast


  • 1 1/2 cups confectioner’s sugar
  • 1/4 cup stick butter , softened
  • dash teaspoon vanilla
  • 1 teaspoon of milk


  • Combine all bread dough ingredients except for the raisins in a large mixing bowl or bread machine bucket and mix to combine. Knead until 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.
  • Place the dough in a clean, lightly oiled bowl covered with a damp tea towel. Allow to rise 60-90 minutes in a warm place such as a warm but turned-off oven, until the dough has doubled in bulk.
  • 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. 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.
  • Bake at 350 degrees for 40 minutes, until the loaf is baked through and golden brown. Remove loaf and turn out onto cooling rack. Allow to cool fully before frosting.

Make the Icing

  • Combine all frosting ingredients and beat until smooth. The frosting should be very thick. Generously frost top of the cooled loaf and allow to set until firm. Serve slices toasted and buttered, or plain.


You may find that the dough rises slightly slower than you are used to: this is because the cinnamon in the recipe can slow down the yeast.
Store any leftovers at room temperature for 1-2 days.


Calories: 159kcal | Carbohydrates: 38g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 261mg | Potassium: 121mg | Fiber: 2g | Sugar: 2g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg