Think of this as a giant cinnamon roll. It is so buttery, so moorish, with plump raisins and a light crunch from the almonds.

You can make individual ones, but I find that baking it in a baking pan is easier. After filling, you can of course follow the cinnamon roll routine, which is roll the dough and cut in individual portions. However I am suggesting here a different approach, which allows for some of the filling to ooze out, and caramelize in the oven.

Give it a try. You will LOVE it.

Cinnamon Raisin Bread

Galatia Pamboridis
A giant cinnamon roll, filled with plump raisins. It is buttery and delicious. Enjoy it hot from the oven but it does reheat beautifully, covered, in a 160° C fan oven for about 20 minutes. You will enjoy this!
Prep Time 30 minutes
Cook Time 45 minutes
Proofing Time 1 hour 30 minutes
Course Breads, Pastry
Servings 6


  • 250 grams milk lukewarm
  • 11 grams dry yeast dry
  • 75 grams granulated sugar
  • 380 grams bread (strong) flour
  • ½ tsp salt
  • 1 orange zested
  • 75 grams butter unsalted, softened
  • 1 medium egg
  • 2 Tbsp slivered almonds for sprinkling

For the filling:

  • 60 grams raisins
  • 2 Tbs brandy
  • 125 grams butter unsalted, soft
  • 1 Tbsp cinnamon
  • 80 grams soft brown sugar
  • 20 grams granulated sugar
  • 25 grams flour

For the syrup:

  • 50 grams water
  • 50 grams sugar
  • 1 medium Orange the peel


  • Put all ingredients for the syrup in a small pot over high heat. Bring to a boil and remove from heat. Set aside to cool.
  • Soak the raisins in a bowl together with the brandy. Set aside until needed.
  • Put the lukewarm milk in a mixer bowl. Add the yeast, 2 tablespoons of the sugar and 2 tab of tablespoons of he flour. Whisk to dissolve the yeast. Leave aside until the yeast activates (about 10 minutes).
  • In the mixer bowl, add the remaining sugar, orange zest, about half of the flour and the salt. The yeast mixture will deflate and that's ok. Knead with the dough hook to mix for about 2 minutes. Add the remaining flour and butter (soft). Knead for 10 minutes until you have a soft and elastic dough.
  • Put the dough in a buttered bowl and cover it. Let it rise for 1 hour.
  • Prepare the filling by mixing the softened butter with the cinnamon, sugars and flour.
  • When the dough has risen, roll it out into a 40 x 40 cm square. Spread the filling over the entire surface and sprinkle with raisins. Roll up. Halve the roll lengthwise to expose the filling. Roll into a coil and place dough in a 26 cm baking pan lined with non-stick paper.
  • Cover with a towel and let it rise for 30 minutes. Preheat the oven to 160°C, fan.
  • Brush the bread with egg and sprinkle with almonds. Bake for 40-45 minutes. As soon as it is baked, brush with the cold syrup. Serve warm.
Collections afternoon tea, baking, summer, Sundays

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