Overnight Cinnamon-Raisin Swirl Bread

Overnight Cinnamon-Raisin Swirl Bread

12
MARBALET 50

"This yeast bread is a cold-rise version. The good thing about it is that you can make plain yeast rolls out of it, or make it into a cinnamon-raisin swirl loaf. Plus, this dough will last about 1 week, if you keep it wrapped in plastic wrap in your refrigerator."
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Ingredients

14 h 25 m servings 359 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 57.2g
  • 18%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 373 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine flour, sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Add yeast mixture and buttermilk; mix well until dough pulls together. Dough will be somewhat soft. Place dough in a lightly greased bowl, cover, and refrigerate overnight.
  3. The next morning, or when you are ready to bake your bread, take out your dough and knead in a little flour. Let dough sit at room temperature for 45 minutes. Preheat oven to 400 degrees F (200 degrees C).
  4. Press out dough onto a lightly floured surface to a rectangle. Brush the surface with melted butter and sprinkle with the sugar, cinnamon and raisins. Roll up dough and place, seam down, on a lightly greased baking sheet.
  5. Bake in preheated oven for 25 to 35 minutes, or until bottom of loaf sounds hollow when tapped.

Reviews

12
  1. 12 Ratings

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Most helpful positive review

I tried this bread. I am looking for a good bread to use to make homemade french toast. I didn't add the raisins this time. The dough was almost soupy when I went to put it in the fridge. I left...

Most helpful critical review

I made this bread twice. The first time I put it in a large loaf pan and after almost two hours baking, it was still raw on the inside. The second time I made a braid and put it on a baking she...

I tried this bread. I am looking for a good bread to use to make homemade french toast. I didn't add the raisins this time. The dough was almost soupy when I went to put it in the fridge. I left...

This is the first time I have made a yeast bread which came out so soft! The batter for the first half of the recipe remained pretty soft and could not be rolled into a ball. I just covered it u...

I have yet to taste the finished bread, but the dough tastes wonderful! :o) My dough was way too 'soft'- it wasn't even really dough!- so I had to use extra flour. I wanted it somewhat wholesome...

This bread has an awesome tastes and is very soft textured, like that of bread you get in a store. I had to modify if a bit, I only used 2 1/4 tsps of yeast( 1 packet) and used 1/4 cup brown su...

This is pretty good bread, but it makes way more than 1 loaf of bread . . .unless you have huge bread pans. I was able to get 6 huge cinnamon rolls and two medium sized loaves out of one batch....

I love this recipe! I added cinnamon to the dough and sprinkled with brown sugar,cinnamon and walnuts instead of white sugar and raisins. Tastesd better than my mom's old fashioned nut roll! tha...

I thought this tasted pretty good, but boy the dough was hard to work with as it was so sticky. I had some cinnamon bread in TN once and was always wanting to find a recipe that replicated it, a...

The bread is great. Caveat: The recipe makes too much for one loaf. Impossible to get it to bake all the way through. Divided the dough into two loafs, and they came out a good size -- still qu...

I made this bread twice. The first time I put it in a large loaf pan and after almost two hours baking, it was still raw on the inside. The second time I made a braid and put it on a baking she...