Overnight Cinnamon-Raisin Swirl Bread Recipe - Allrecipes.com
Overnight Cinnamon-Raisin Swirl Bread Recipe
  • READY IN 14+ hrs

Overnight Cinnamon-Raisin Swirl Bread

Recipe by  

"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 Edit and Save

Original recipe makes 1 loaf Change Servings
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  • PREP

    30 mins
  • COOK

    35 mins
  • READY IN

    14 hrs 25 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 05, 2006

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 it in my mixer bowl because of that. To my surprise, it did rise a little by morning. I had to add 2-1/2 to 3 cups of flour to it to get it to a rolling or patting consistancy. My Kitchen Aid worked great for this! I can't imagine using a hand mixer. I also substituted powdered buttermilk for the liquid buttermilk. As someone else said, it does make a lot of dough so I made two breads out of it. The sugar/cinnamon topping is enough for 2 breads. I let it rise again after it went into the pans for an hour in a warm oven as an experiement to see if it would rise at all again. Well, it rose beautifully! I was afraid all that mixing in of the extra flour would have killed the yeast. I'm glad it didn't. Now to bake it. It baked for 25 minutes and looked nice. I let them cool and I sliced them. They tasted great! They sliced nice, had good consistancy. Good I think for french toast. I was a little disapointed that there didn't seem to be more cinnamon flavor. I may increase the cinnamon another 1-2 tsp. I upped the amount I put in to 1 tbsp. I think it needs more. Also, maybe adding more topping to the dough may help as well. Overall, I'm very pleased with this recipe. It takes a while, but the results are worth it. I WILL make this again!!!

 
Most Helpful Critical Review
Jun 07, 2012

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 sheet, it was still much too soft on the inside, and the crust was too hard. This is not a bread and not a sweet dough, something in between that doesn't work. The dough is much too soft, and there is too much leavening.

 

12 Ratings

Aug 17, 2008

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 up with some plastic wrap in the bowl and it rose perfectly! I did not measure how much more flour I added into the risen dough but I left my dough pretty soft still. I rolled out the dough on a piece of parchment paper on a baking sheet and proceeded with the recipe using cinnamon sugar instead of plain cinnamon. Unfortunately because I left the dough so soft, it started t spread out on the cookie sheet so I just lifted the parchment paper into a bread pan and let it bake as the recipe stated. I rubbed some butter over the top when it finished baking and it soaked in giving it a nice buttery-cinnamon taste through the whole bread! It keeps well in the fridge when wrapped in plastic wrap. All I do is lightly toast a slice and it is perfect! Great breakfast bread!

 
Feb 23, 2006

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, so I used 3 1/2 cups unbleached flour and 1 1/2 cups whole wheat flour. Then I had to add another 1 1/2 cups for it to actually be kneadable. I only used one package of yeast, and 1/2 cup raisins. I mixed 1/4 cup into the dough and then spread the remaining 1/4 cup on before rolling. I like that this recipe can be prepared the night before and then just pressed out, rolled up, and baked in the morning- fits my lifestyle very well!!

 
Dec 04, 2011

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 think I'd halve it next time; it just makes way too much! I didn't use the overnight rise method because I had time to make it in its entirety yesterday, so that's what I did. I definitely had to add more flour; I think it was about 2 cups when all was said and done, so the ratio of liquid to dry ingredients is off. However, when making bread it's also dependent on the humidity at the time you make it, so the ratio is not always accurate from day to day. This is a light, mild white bread that works well as a dessert loaf. Thanks for the recipe!

 
Nov 16, 2011

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! thank you!

 
Jun 15, 2011

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, and happen to be recommended this on the recipe buzz. The bread tasted like cinnamon swirl bread but had the texture of monkey bread or a cinnamon roll. This is pretty close. I followed the recipe except I used mock buttermilk and 1/2 the raisins suggested. After refridgerating I ended up adding near 3/4 of a cup more flour during the quick kneading process just to make it more manageble. I shaped it into a 12x15 rectangle to add the sugar, cinnamon, and raisins as it didn't specify. I also had to heavy flour my hands to roll it and had to quickly transfer it to a bread pan. I just used a regular bread pan. It seemed like more than one loaf but not quite enough for two. I put the bread pan on a sheet pan and was glad I did because I got a little spillage in the first 10 minutes. If you are looking for perfectly swirled cinnamon bread that slices perfectly for the toaster this bread is not for you. But, if you want super soft cinnamon roll like bread you can almost tear pieces off and eat you will love it!

 
Apr 13, 2010

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 quite large. Baked for about 60 mins -- 35 is nowhere near enough.

 

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Nutrition

  • Calories
  • 359 kcal
  • 18%
  • Carbohydrates
  • 57.2 g
  • 18%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 11.4 g
  • 18%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 373 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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