With swirls of cinnamon and plump raisins, this gluten free cinnamon raisin bread is the perfect light breakfast. Toasted and slathered with butter, how could it possibly be gluten free?
When was the last time you had a piece of cinnamon raisin toast? A while you say? Me, too. Well, until now that is. I remember buying loaves of cinnamon raisin bread for my son a few years back. Somehow, even though the loaves were sealed in plastic and then in a plastic bread bag, the waft of cinnamon yeasty goodness would still get through.
You know what I mean? Do you ever go down the bread aisle at the grocery store and just smell all that yeast? It’s like the bread is baking right there, that’s how overwhelming it is sometimes.
That’s agony for those of us who can’t have any of that anymore. But thankfully, some of us will never give up trying and I’m one of those. Before I was diagnosed, I surely didn’t have cinnamon raisin bread daily. But, again, once we’re told we can’t have something, we seem to want it more, right?
The Dough for Gluten Free Cinnamon Raisin Bread
If you’ve been following me for a while, you know that I can’t seem to stop making new things from old. What I mean is I like to take something I’ve already made (like cinnamon rolls) and use the dough to make something different with it. I’m a repeat offender and I can’t deny it. From my gf cinnamon roll dough, I’ve made: Hawaiian rolls, chocolate babka, kolaches, hot cross buns, king cake, apple fritters, yeast donuts, etc, etc.
And now we can add cinnamon raisin bread to this list!! It’s so easy when you already know how to make the dough, as you’re already halfway there. If you’ve never made this dough before, what are you waiting for? Haha! But seriously, if you haven’t made it before, check out my video on my cinnamon rolls post here to see how easy it is to work with! It’s just like REAL wheat dough!!!
The filling for this wonderful bread isn’t as elaborate as the filling for cinnamon rolls. This is cinnamon raisin bread after all. We don’t need all that filling. Just a simple cinnamon raisin swirl will do.
Start by plumping up the raisins so they’re nice and juicy. We don’t want shriveled up hard raisins in our bread! Pour boiling water over the raisins in a small bowl and let them soak for at least 30 minutes.
To make the rest of the cinnamon swirl, roll out the dough and spray it with nonstick cooking spray (make sure it’s gluten free). Sprinkle a mixture of brown sugar and cinnamon over the dough, followed by the raisins. Roll up the dough and pinch the seam to seal. Place it in a loaf pan and cover with plastic wrap. Allow it to rise in a warm, draft-free location until about doubled in size (it should rise over the top of the pan). Bake for 35-40 minutes, until nicely browned.
Slice it, toast it, slather it with butter, make french toast out of it. I don’t care! Whatever you do with it, just MAKE this gluten free cinnamon raisin bread because it’s the real deal!!
Gluten Free Cinnamon Raisin Bread
- ½ recipe gluten free cinnamon roll dough
- ½ cup raisins
- 3 tbsp brown sugar
- 1 tbsp cinnamon
- Make the dough according to recipe instructions through storing it in the refrigerator overnight.
- On baking day, pour boiling water over raisins in a small bowl until raisins are completely covered. Allow to soak for 30 minutes. Drain water and discard, drying raisins on a layer of paper towels.
- Remove the dough from the refrigerator and knead it as instructed in the cinnamon roll recipe, using plenty of flour on your rolling surface. Divide it in half and place the other half back in the fridge, covered, for another use (see the many recipes listed above). OR, double the filling ingredients and make two loaves of cinnamon raisin bread!
- Roll out the dough into a large rectangle about ½-inch thick and wide enough to fill pan (8 inches wide). Spray the dough with nonstick cooking spray. Mix together brown sugar and cinnamon and sprinkle on top of dough, followed by raisins.
- Roll up jelly roll style as tightly as possible and pinch seam to seal, using extra flour as necessary. Place in loaf pan, seam side down and ends tucked under.
- Cover with plastic wrap and allow to rise in warm, draft-free area until doubled in size and risen over top of the pan, about one hour (it could take longer depending on the ambient temperature).
- Bake at 350° for 35-40 minutes, until deep golden brown and the bread sounds hollow when tapped.
- Cool on wire rack in loaf pan for 10 minutes, and then remove from loaf pan to finish cooling. Allow to cool completely before slicing. Store well wrapped at room temperature for a few days, or cut into slices, flash freeze in single layer on baking sheet (to keep slices from sticking together), and store in freezer bag or plastic wrap for up to three months.