Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter

I used to fear making bread with yeast, worrying that it wouldn’t turn out and that I would just wind up wasting precious time, energy, and ingredients for all nothing.

I’m over my fears now.

Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter - No-knead, foolproof recipe so you don't have to buy English muffins anymore!  At

If you’ve never made bread before, this is a great one to start with because there’s no kneading. There’s also no need to first dissolve the yeast in water. Basically, this is a dump-it-in-a-mixing bowl kind of recipe. My favorite kind.

And what emerges from the oven are the best English muffins I’ve ever had in bread, rather than muffin, form. I prefer to make pans of bars, or a big cake, rather than scooping out individual cookies or dolloping out muffin batter. And I prefer to make a loaf of English muffin bread rather than individual muffins. Forming individual muffins sounds like a pain but I assure you this bread was not.

Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter - No-knead, foolproof recipe so you don't have to buy English muffins anymore!  At

 I love English muffins with their pock-marked and dimpled texture and the cratered surface is prime for soaking up warm melted butter, which gets trapped in all those holes and valleys.

I also love cinnamon-raisin bread. My grandmother’s cinnamon-raisin bread was the best I’ve ever eaten but her recipe died with her. My own mother is not a bread baker and no one will ever know how Grandma made her bread, but I wanted to combine my appreciation of English muffins with my fond memories of cinnamon-raisin bread, and roll it all into one dense, chewy, hearty loaf. It also happens to be World Bread Day today, a happy yeasty serendipitous twist. Plus, I’ve recently seen Jessica, Rebecca and others on Tasty Kitchen make various versions of homemade English muffins and I had to take the plunge.

Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter - No-knead, foolproof recipe so you don't have to buy English muffins anymore!  At

English muffins don’t really become true English muffins for me unless they’ve been toasted and I think they’re downright mealy and nearly inedible in their untoasted state. A couple minutes in a toasty box transforms them into magical discs and although this bread is okay untoasted, it reaches its white carbtastic peak after being toasted and then slathered with cinnamon-sugar butter. The butter melts and seeps into the porous surface and sinking my teeth into it makes me wonder why I haven’t been baking bread all my life. I won’t be able to ever look at a storebought English muffin the same way.

Also the English muffins at my grocery store don’t have raisins in them, and although the raisins may be omitted if you’re not a raisin person, the extra chewiness from their wrinkled texture, the subtle sweetness, and the touch of added moisture that they impart into the bread are welcome additions. Plus, raisins pair perfectly with cinnamon. I think I ate a cinnamon-raisin bagel every single day for about four years in late high school and early college. I love the cinnamon-raisin combination, especially in bread, but I’m even down with it in a Cinnamon Raisin Bread Smoothie.

I’m also a cinnamon fiend. I usually double the amount of cinnamon in most recipes if I’m using someone else’s, and for the true die hard cinnamon freaks, use more than I indicated; however, cinnamon is worked into this bread in three ways. First, it’s added to the dough. Secondly, I added a sprinkling of cinnamon-sugar to the top of the loaf before baking it, and finally before serving, a healthy smear of the cinnamon-sugar butter, which is amply spiced with cinnamon, goes a long way in boosting the cinnamon intensity.

Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter - No-knead, foolproof recipe so you don't have to buy English muffins anymore!  At

When you’re ready to make the bread, in a mixing bowl simply combine about half of the flour, the yeast (doesn’t need to be dissolved and can be added in dry and straight from the packet), the sugar, warmed milk and warmed water (heat it in a microwave-safe cup for about one minute; you should be able to stick your finger in it and it should be warm but not burning hot; yeast dies at about 140F so don’t overheat the liquid and kill it), cinnamon, salt, baking soda, and let the machine whip it all together for about three minutes. Then, add the remaining flour and mix until just combined and don’t overmix, stir in the raisins, and your dough-making is done. As easy as making cookie dough, really.

The dough will be sticky and on the gloppy side; this is bread dough not cookie dough. Resist the urge to add more flour as this will make the resulting bread too heavy and too dense. As it is already, this is a dense bread; after all, English muffins aren’t exactly light and fluffy croissants. Plus, homemade bread has a tendency to be denser than commercially-prepared bread, which has lots chemically-laden fluffers and puffers added to make it lighter in general. Homemade English muffin bread is denser than its storebought counterparts and adding excess flour will make a density-prone situation head into lead balloon territory.

Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter - No-knead, foolproof recipe so you don't have to buy English muffins anymore!  At

Remove the dough from the mixing bowl and without kneading it, place the gooey wad into a sprayed or greased 9-by-5-inch loaf pan, which can optionally be dusted with cornmeal beforehand for increased English muffin authenticiy, and then cover the pan with plasticwrap or a dishtowel and wait for the yeast to work their magic by allowing the dough to rise in a warm place until it’s doubled in size, about 45 to 60 minutes.

If your house is cold, a little tip to create a warm environment is to turn on your oven for one minute as if you were going to bake something at 400F. Just begin the preheating process for one quick minute, and shut the oven off. Very quickly open the oven door so that the hot air doesn’t escape, slide the loaf pan in, close the door, and voila, a toasty environment for rising. Just double-check to make sure that you shut your oven off. I hesitate to even write this because I worry someone will get confused and allow their oven to reach 400F. No, don’t do that. One minute on is all you need and shut the oven off because in that one minute, your oven will probably get up to 90F or so, a nice and toasty environment for your bread to rise in, accomplished in one minute.

After turning out the dough from the mixer and placing it into the pan to begin the one-hour rise, this is what it looked like. The dough laid low in the pan, only about 2 inches high.

Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter - No-knead, foolproof recipe so you don't have to buy English muffins anymore!  At

About 55 minutes later it had risen to nearly the top of the pan.

Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter - No-knead, foolproof recipe so you don't have to buy English muffins anymore!  At

I made a mixture of one tablespoon each of brown and granulated sugars, and one half teaspoon of cinnamon, and sprinkled about half the mixture over the top of the loaf before baking.

While it baked, the cinnamon-sugar produced the most lovely crunchy, golden browned top on the bread.

The photos don’t show any crunchy topping bits on top because although I thought that my bread had cooled completely, and I wrapped it up in plasticwrap, put it in a gallon-sized Ziplock, and went to bed. However, the next morning I was ready to photograph the bread and discovered that it hadn’t sufficiently cooled and the trapped residual heat caused the cinnamon-sugar crunchy coating to melt and it turned into a cinnamon-sugar syrup. A very happy accident.

Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter - No-knead, foolproof recipe so you don't have to buy English muffins anymore!  At

Another tip about bread-baking is that unlike cookies, which should be left on baking sheets to cool and firm up a bit before moving them, bread needs to come out of the pan or off the baking sheet and immediately go onto a rack to cool.

Also, bread isn’t considered fully baked until it’s cooled completely and all the trapped steam has been released, which is why you shouldn’t slice into hot bread as it disrupts this stage of the post-oven baking process. Allow the bread to cool completely first, thereby completing the cooking process. Plus, slicing into hot bread is tricky and you can mash down the whole loaf. However, waiting is easier said than done when you have a scrumptious baked loaf staring at you in the face and the fumes of cinnamon-sugar and bread-baking have been wafting through your house for what seems like an eternity.

Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter - No-knead, foolproof recipe so you don't have to buy English muffins anymore!  At

The cinnamon-sugar butter adds a special touch and comforting quality to the bread. Plus, after sprinkling the top of the bread with cinnamon-sugar before baking, there’s a bit of extra cinnamon-sugar mixture left over and the best use for it is to stir it into half a stick of softened butter, whipping and stirring vigorously so that the butter becomes puffy and whipped, in addition to being sweetly spiced.

I never want plain butter and plain English muffins again. Or storebought ones.

Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter - No-knead, foolproof recipe so you don't have to buy English muffins anymore!  At

Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter - No-knead, foolproof recipe so you don't have to buy English muffins anymore!  At

Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter - No-knead, foolproof recipe so you don't have to buy English muffins anymore!  At

Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Makes one 9-by-5-inch loaf


For the Bread

2 tablespoons cornmeal, optional

2 1/2 cups all-purpose flour, divided

2 1/4 teaspoons active dry yeast (one 1/4-ounce packet, I recommend Platinum Red Star Yeast)

1/4 cup granulated sugar

2+ teaspoons cinnamon

1/2 teaspoon salt, optional

1/8 teaspoon baking soda

1 cup milk, warmed to 120°F to 130°F

1/4 cup water, warmed to 120°F to 130°F

1/2 cup raisins

For the Cinnamon-Sugar Topping & Cinnamon-Sugar Butter

1 tablespoon light brown sugar, packed

1 tablespoon granulate sugar

1/2 teaspoon cinnamon

1/4 cup (1/2 of one stick) unsalted butter, softenend


For the Bread - Spray a 9-by-5-inch loaf pan with floured cooking spray or grease and flour the pan. Optionally, add corn meal to the pan, shaking it around so cornmeal sticks to the sides and base of the pan, discard excess; set pan aside.

To the bowl of a stand mixer fitted with the paddle attachment, add 1 1/2 cups flour, yeast (not necessary to dissolve it first; just add it in dry), 1/4 cup granulated sugar, 2 teaspoons cinnamon, salt, baking soda, milk, water and beat on low speed for 30 seconds. Then beat on medium-high speed for 3 minutes. (To warm the milk and water, I poured them into a glass measuring cup and heated in the microwave for 1 minute on high power. I could comfortably stick my finger in the liquid after 1 minute; it was warm but not hot. If you don't have a thermometer this method will likely work. If you can't stick your finger in it, it's too hot; you will kill the yeast over ~140F)

Add the remaining 1 cup flour and beat until just incorporated, about 30 seconds; do not overmix. Batter will be gooey and sticky. Sprinkle in raisins and turn dough out into prepared pan without kneading it, leveling it in the pan as much as possible with your hands or a spatula. Cover pan with plasticwrap or a dish towel and allow dough to rise in a warm place for 45 to 60 minutes, or until it has doubled in volume.

In the last 15 minutes of rising, preheat oven to 375F and make the cinnamon-sugar mixture, for both sprinkling over the top of the bread and for the butter.

For the Cinnamon-Sugar Topping & Cinnamon-Sugar Butter - Combine 1 tablespoon brown sugar, 1 tablespoon granulated sugar, and 1/2 teaspoon cinnamon in a small bowl and stir to combine. Before baking the bread, sprinkle a scant 1 tablespoon over the top of the loaf. Combine the remainder of the cinnamon-sugar mixture with the butter, stirring with a whipping motion until incorporated and fluffy.

Bake loaf for 28 to 32 minutes, or until golden and set; some say tapping on the loaf should produce a hollow sound. Immediately remove bread from loaf pan and place on a rack to cool completely before slicing and serving. Bread may be served untoasted but toasting it is highly recommended. Bread will keep for up to 4 days in an airtight container or in a ziptop food storage bag at room temperature. Extra butter will keep in an airtight container in the refrigerator for up to 2 months.

Note that if bread has not sufficiently cooled before wrapping, the cinnamon-sugar crunchy topping will melt from the trapped residual heat, creating a cinnamon-sugar syrup. I wrapped the loaf before bed and while it was about 90% cooled, the next morning the crunchy topping had turned into a syrup, a happy accident.

Inspired by Taste of Home and King Arthur Flour

Related Recipes:

Cinnamon Sugar Crust Cream Cheese and Jelly Danish Squares – Tastes like an Entenmann’s danish, with a crispy and crunchy cinnamon-sugar coating, and are filled with smooth cream cheese and jelly. The squares use a shortcut and are a snap to make

Cinnamon Bun Pie – Best cinnamon rolls I’ve ever made (to date) and they’re ready from start to finish in less than 30 minutes. I’m working on yeast-based cinnamon rolls next

Strawberry Jelly Rolls – These start out as white dinner rolls  that I doctored up and baked, and in less than 15 minutes I was eating a warm jelly roll

Baked Cinnamon Bun Donuts with Vanilla Cream Cheese Glaze – A cross between a Krispy Kreme donut and a Cinnabon cinnamon roll. Yeast-free and easy and although I haven’t tried it in muffin tins, if you don’t have a donut pan, try them as muffins

Cinnamon Oatmeal Date Bars with Chocolate Chunks (no-bake, vegan, gluten-free, no added sugar) – The cinnamon flavor is pprominent and the dates used to bind the bars have a raisin-like quality for the cinnamon-raisin pairing I adore. Skip the chocolate topping and the base of these bars is a perfectly healthy, no-bake, vegan, gluten-free, granola bar

Cinnamon Raisin Bread Smoothie (vegan, GF) – Tastes like drinking a glass of cinnamon-raisin bread, although no actual bread was used. Close, but not quite

Do you like English muffins? Cinnamon Raisin bread?

Have you ever made bread with yeast?

If you have any tips, tricks, thoughts, favorite recipes, or anything at all to add about bread-making, please feel free to chime in and link up your favorite recipes.

I am learning as I go and am having a blast making bread and discovering this whole new cooking world. I’ve made a few flat loaves and some dense bricks but even the worst ‘failure’ still tastes good and we’ve eaten it all; even the less than stellar loaves are better than storebought.

I wish I had started years ago but in the meantime, I’ve been researching, googling, reading cookbooks, reading bread-making forums, practicing, playing around, and trying to soak up all the yeasty knowledge I can. We have had plenty of bread around here lately, which isn’t an awful problem. My grandma used to freeze bread and if push comes to shove, I can always try that; but Scott never met a piece of bread he didn’t inhale and I’m not having any trouble twisting his arm to eat my experiments. I also have some recipes coming up using, you guessed it, leftover bread, as well as more bread recipes coming.


138 Responses to “Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter”

  1. Kathryn — October 16, 2012 at 1:27 am (#

    Ironically, I don’t really know what an English muffin is but I sure do like the sound of this bread! I bet it made your whole kitchen smell amazing.

    • Averie @ Averie Cooks — October 16, 2012 at 2:56 am (#

      The smell was fabulous and wow, I guess English muffins must be an American thing….since they’re clearly not English. Go figure!

  2. Paula — October 16, 2012 at 4:05 am (#

    This is a great recipe!! I have made a no-knead loaf before and love them as yet another time saver (and they are less messy). My Wms-Sonoma book has a good rosemary (no knead) recipe. I always let my dough rise in a slightly warm oven too-especially in the colder months. I love a yeast based loaf of cornbread (also out of that book), but it is a little more labor intensive so I have only made it a handful of times.

    • Averie @ Averie Cooks — October 16, 2012 at 8:55 am (#

      I just ordered a bread making book on amazon yesterday and now that I know your W-S book is really a good one, the next time I’m in the store, I will peek at it and see if I should get it! :)

  3. katie @ KatieDid — October 16, 2012 at 5:26 am (#

    I’m highly impressed Averie. I tried making bread once and came out with a dense brick as you’ve explained… yes it tasted great but it scared me away from trying again. Your fam must love your job :)

    • Averie @ Averie Cooks — October 16, 2012 at 8:53 am (#

      Girl I make so much food and some days, like any job, I have great success. And some days, my projects do not go as planned and I try, try, try again. And in the process, nothing is generally inedible but it’s not photograph-able or what I would choose to tell people to make so yea, we have leftovers :) The density thing – I have made plenty of bricks in trialing bread so far but it’s all a learning curve!

  4. Leanne @ Healthful Pursuit — October 16, 2012 at 5:29 am (#

    Good for you for conquering your fears! Wow, I’ve only done a couple of things with yeast and they didn’t look THIS beautiful!

  5. Katie — October 16, 2012 at 5:31 am (#

    I couldn’t agree more about English Muffins – they are inedible unless toasted. And the more pockets, the better. Biting into little pools of butter…..ahhhhh. Adding cinnamon and sugar to the butter is like cutting out the middle man. Awesome.

    I don’t make bread anymore (GF bread sucks, plain and simple), but when I did, I always always cut into it instantly and inevitably burned my mouth. There is nothing in the world that tastes as good as bread, fresh from the oven. It’s just flour, water, yeast, and salt, but something magical happens in the oven, I swear. And you’re telling me I can’t do this?!!? Pshaw. ;)

    • Averie @ Averie Cooks — October 16, 2012 at 8:51 am (#

      Commercially-prepared GF bread is just…not great. And I imagine that if huge manufacturers still struggle with making really good GF bread, then the home baker is just kind of doomed. Wheat gluten is magical for bread. There is just no way around it. In almost everything else, you can get around it and substitute but as you said, when it’s just water, flour, yeast, pinch of sugar/salt, and you’re cutting out one major ingredient’s properties…it’s gonna be hard times to replace it. Gah!

  6. Abby@ Totes Delish — October 16, 2012 at 5:42 am (#

    Who could wait to slice into that bread?! That’s always the hardest part, anticipating the readiness of a baked good! I also agree with the bread baking fear, it just seems so intimidating..mix, knead, rest, knead, blah blah!

    • Averie @ Averie Cooks — October 16, 2012 at 8:49 am (#

      Part of the intimidation, too, is that recipes written with yeast can seem so long and I just want to glaze over all those steps. Once you realize it’s just steps, and waiting, rising, repeat…it’s not that bad!

  7. Rachel Cooks — October 16, 2012 at 5:43 am (#

    Can’t beat a no-knead bread! This looks delish!

  8. Heather (Where's the Beach) — October 16, 2012 at 5:55 am (#

    Cinnamon raisin bread always reminds of childhood. Thanks for all the tips too with the dough. It can be so easy to want to add more flour or liquid. I need to pull out my bread machine and make some bread again!

    • Averie @ Averie Cooks — October 16, 2012 at 8:48 am (#

      And if you have a machine that essentially is going to do the work for you, pull it out!

  9. Lan | angry asian — October 16, 2012 at 5:58 am (#

    this is your first time making bread? oh i am so looking fwd to you dipping your entire feet into the baking bread pond! this so beautiful. i adore cinnamon raisin bread and english muffins. i will say that i enjoy kneading bread, there’s something very therapeutic about it. while i can understand your disinclination to make individual portions (anything to keep things easy/simple and less dishes to wash!) i do like the smaller portions to make for easy divvying for lunch & breakfasts.

    • Averie @ Averie Cooks — October 16, 2012 at 8:47 am (#

      I’ve since made more breads and some have worked, some haven’t, but the ones that haven’t given me quite the exact results I’ve wanted visually, still taste amazing! It’s trial and error and I’m finding that I prefer hand-kneading to my mixer. I find it therapeutic, too! Well, I say that now, anyway :)

  10. Gina @ Running to the Kitchen — October 16, 2012 at 6:05 am (#

    I have a soft spot for cinnamon raisin anything b/c my dad had (well, still has) an obsession with the Pepperidge Farm cinnamon raisin swirl bread and it reminds me of breakfasts on school days growing up. Every time I’m in the bread aisle it takes all my might to not throw a bag of that hfcs laden stuff in the cart ;)

    • Averie @ Averie Cooks — October 16, 2012 at 8:46 am (#

      And not only the ingredients, but I’m cheap and some of that storebought cinn-raisin bread, even for brands that you wouldn’t expect to be ‘deluxe’ are like $4.99 or $5.99 for a tiny what I’d almost call half-loaf!

  11. Valerie — October 16, 2012 at 6:19 am (#

    An English muffin in bread form is sheer genius! I have a love-hate relation ship with yeast but I’d be willing to hand over the olive branch if we could work together to make this kind of magic. Also, I plan on using the wonderful term “carbtastic,” frequently and with reckless abandon. :D

    • Averie @ Averie Cooks — October 16, 2012 at 8:44 am (#

      Glad you like my vocabulary choices and if you have any yeast-based recipes you like, LMK! Sounds like you’ve had some successes…and otherwise :) when working with it. I have, too….Lol

  12. Hayley @ The Domestic Rebel — October 16, 2012 at 6:44 am (#

    Cinnamon sugar butter.. seriously, I don’t even need the bread to eat that! But who can resist English muffin BREAD?! That’s super cool–and looks deeeelicious.

    • Averie @ Averie Cooks — October 16, 2012 at 8:43 am (#

      Stirring cinn & sugar into butter is such a simple little…buttery delicacy :)

  13. Kelley {mountain mama cooks} — October 16, 2012 at 6:46 am (#

    You make it look so easy! I’m totally scared of yeast baking :)

    I do LOVE cinnamon raisin bread though and eat it a few mornings a week. Just maybe, you’ll tempt me to trying to make my own!

    • Averie @ Averie Cooks — October 16, 2012 at 8:42 am (#

      Of all the cinn-raisin breads out there, this one is really easy b/c it’s no-knead and just really set up for success. I have tried my hand at a few other cinn-raisin breads that I haven’t blogged about yet but this one is the easiest!

  14. Shannon — October 16, 2012 at 7:08 am (#

    This is so many of my favorite things all together in one tasty looking package!

  15. Erica — October 16, 2012 at 7:10 am (#

    I used to fear yeast too! Once you work with it, you realize how awesome and easy it can really be! This bread reminds me of my childhood. mmm

  16. Anna @ Crunchy Creamy Sweet — October 16, 2012 at 7:15 am (#

    I am always happy to see a fellow baker get over their fear of yeast. That means they joined the breadmakers club :) I LOVE homemade yeast breads of any kind. This version of English muffin one looks scrumptious! Add the cinnamon butter and it’s a real treat! Great job, Averie!

    • Averie @ Averie Cooks — October 16, 2012 at 8:41 am (#

      I need to start paying more attention to your older bread recipes now. If you have any that come recommended, LMK!

  17. Kare @ Kitchen Treaty — October 16, 2012 at 7:48 am (#

    This looks terrific. I love that the yeast doesn’t need to be dissolved. In the rhetorical words of Barefoot Contessa, how easy is that?!

    • Averie @ Averie Cooks — October 16, 2012 at 8:40 am (#

      Omg I was JUST watching her on my DVR last night before bed. How easy is that? I bet Jeffrey will love it :) (I love that she cooks as if she’s feeding 20 when it’s just her and her hubs … Lol)

  18. Erin@LawStudentsWife — October 16, 2012 at 8:18 am (#

    Happy World Bread day to you! I love English Muffin bread. It makes me think of having grilled cheese sandwiches at my gma’s as a kid (what she always used–regular bread was never the same after that!). Love the cinnamon-raisin twist here. I’m a cinnamon fiend too :-)

    Here’s a recipe for Rosemary Olive Oil Bread that’s a cinch, whether you are a bread pro or bread novice. Bonus: It makes your house smell AMAZING while it bakes. Enjoy!

    • Averie @ Averie Cooks — October 16, 2012 at 8:40 am (#

      Your recipe looks awesome and I bet a grilled cheese on Eng Muff bread at Gma’s house was just about the best thing ever!

  19. Rachel @ Baked by Rachel — October 16, 2012 at 9:01 am (#

    I should make this for my dad sometime. He’s a big fan of raisin bread

  20. j — October 16, 2012 at 9:28 am (#

    Averie I’m a new reader, your photography is beautiful! I’m in love with your wooden table, is it your kitchen table or another piece of furniture that you use for food photos? I have an old farm-style table in my kitchen and I would never ever trade it for another table, it just”feels” right when the whole family is gathered there for a meal.

    • Averie @ Averie Cooks — October 16, 2012 at 9:56 am (#

      There’s two things going on

      First is a wood board on top of a table

      Then there’s a table

      Both are antiques and very carefully selected :) I wouldn’t actually eat on either. They are just my photography setup/station. I rotate the surfaces on top the old table, which also has a great surface on it’s own, but change up the wood boards or metal or cloth that I put on top of it.

    • j — October 16, 2012 at 3:01 pm (#

      It’s the cutting board that I’m lovin’ on :)

    • Averie @ Averie Cooks — October 16, 2012 at 3:59 pm (#

      Stalk ebay is the best I cay say and be prepared to pay thru the nose once you decide on a piece. Like wayyy more than you would ever imagine but if you’re really into your photography, then it pays off and is worth it :) I have lost so many things in the last 3 mins of auctions so just fyi you have to really big high, like, ridic high to win your perfect piece, which is what I did for this one.

  21. Marina@Picnic at Marina — October 16, 2012 at 9:35 am (#

    Averie, what a lovely bread! i do make homemade yeast breads all the time. There’s nothing better than a slice of fresh bread and a cup of tea (or coffee)! Most of the breads are savory,, but from time to time I’ll make a sweet one too. I posted some news on my blog, and my comments here won’t be that regular for some time. I hope you’ll understand. :)

    • Averie @ Averie Cooks — October 16, 2012 at 9:58 am (#

      Well congrats on your move and your job. WOW!!!! That happened out of no where kind of! Here you thought it was going to be your hub’s job to take you out of AR but instead it’s your job. Major congrats and your sweet comments will be missed but you are moving on big things right now. HAVE FUN getting settled in with your whole new…life!!! :)

    • Marina@Picnic at Marina — October 16, 2012 at 4:40 pm (#

      I know, we hardly made it back from Kansas City, and next morning they called me with the job offer. I didn’t know even how to react myself it was so sudden… The fun part is that I got the same job I did before we moved to the South, in the same office… :) It’ll be a little hard for us though because husband has still a few months left before he graduates from a residency. But then I think of my friend, who lived away from her family for 11 years, and it makes me think that a few months will fly pretty quick… I hope… :) Kids, blog, friends should keep me busy.. Oh, yes, and a job too… :)

  22. Laura (Tutti Dolci) — October 16, 2012 at 9:40 am (#

    Look at all that cinnamon sugar goodness. Gorgeous!!

  23. Ashley - bakerbynature — October 16, 2012 at 9:45 am (#

    I’m pretty sure after one bite of this I’d be addicted for life: bookmarking!!!

  24. Sarah — October 16, 2012 at 10:33 am (#

    This looks amazing, Averie! Hope you are having a lovely week.

    • Averie @ Averie Cooks — October 16, 2012 at 11:34 am (#

      Been seeing all your Influence Conference pics all over on various sites and looks like your week/weekend was a great one…so happy for you :)

  25. angela @ Canned Time — October 16, 2012 at 10:53 am (#

    I love English Muffins and the cinnamon butter makes it perfect. I made up yet another batch of your peanut butter last night. I bet that would be wonderful melted on top of a warm slice of this as well…

  26. angela @ Canned Time — October 16, 2012 at 10:54 am (#

    I love English Muffins and the cinnamon butter makes it perfect. I made up yet another batch of your peanut butter last night. I bet that would be wonderful melted on top of a warm slice of this as well…What a special gift a loaf would make for someone special too :)

    • Averie @ Averie Cooks — October 16, 2012 at 11:34 am (#

      Homemade fresh PB, almost still hot from the food processor…mmm, that sounds like a plan :)

  27. Meagan @ Scarletta Bakes — October 16, 2012 at 11:04 am (#

    Just beautiful, as always… and I bet your house STILL smells good from the baking. Loaf breads are pretty much my favorite thing to bake – it’s just so satisfying to turn out a lovely loaf of goodness! Another great post, A.!!

    • Averie @ Averie Cooks — October 16, 2012 at 11:33 am (#

      And yesterday I made the BEST tasting & smelling bread, it just didn’t quite rise high enough. So ticked b/c I can’t take pics of it. But the taste is great. So have to try to figure out where I think I went wrong – I think my water was too cool that I dissolved the yeast in, and that set off the cascade of errors. But it’s been so much fun, even the ‘mistakes’ and yes my house has been smelling like a bakery the past 10 days or so :)

  28. Karly — October 16, 2012 at 11:27 am (#

    I’ve been seeing an english muffin bread floating around pinterest, but your version is insane! I love that you added cinnamon and raisins!

    And congrats on getting over your fear of yeast. I love baking with it. It’s like a science experiment. :)

    • Averie @ Averie Cooks — October 16, 2012 at 11:33 am (#

      Girl your brioche is just…stunning. And I’d like to drink the pastry cream with a straw :) I can’t wait til I can get to the place with bread where Im at with cookies and cakes, lots of ad-libbing & science experimentation. Yesterday I made the BEST tasting bread, it just didn’t quite rise high enough. So ticked b/c I can’t take pics of it. But the taste is great. So have to try to figure out where I think I went wrong – I think my water was too cool that I dissolved the yeast in, and that set off the cascade of errors. But it’s been so much fun, even the ‘mistakes’!

  29. Claire @ Live and Love to Eat — October 16, 2012 at 12:15 pm (#

    Never too much cinnamon for me! This looks amazing – it’s just about bread-baking weather here in Pittsburgh, too!

  30. Jackie @ The Beeroness — October 16, 2012 at 1:26 pm (#

    It took me a while to not be so intimidated by bread making, now I love it. This bread looks really gorgeous, perfect for breakfast.

    • Averie @ Averie Cooks — October 16, 2012 at 4:00 pm (#

      And if you have any hot tips there Domestic Goddess/ Beer Queen (cannot believe it took me like….6 mos to figure out you had TWO blogs…lol)..I am all ears!

  31. Alison @ Ingredients, Inc. — October 16, 2012 at 1:57 pm (#

    okay my mouth is totally watering now!

  32. Nicole — October 16, 2012 at 3:01 pm (#

    Wow! Looks delicious. English muffin bread is the only yeast bread I’ve made.

  33. Christina @ The Beautiful Balance — October 16, 2012 at 3:12 pm (#

    I just made mini loaves of english muffin bread for co-workers. I love your recipe, so easy! Love the idea of just dumping everything in, it makes it so much easier and stress free!

    • Averie @ Averie Cooks — October 16, 2012 at 3:57 pm (#

      You made MINI loaves
      for COWORKERS

      You are a freakin’ SAINT! OMG you must be the office hero! :)

  34. sally @ sallys baking addiction — October 16, 2012 at 3:20 pm (#

    Raisins AND english muffins are both my cup of tea, so you can imagine my excitement to see that THIS is the first kind of yeasted bread on Averie Cooks! Anyway I can, I will throw raisins into a recipe. Bonus points if there’s cinnamon involved. You know how I feel about “plain” foods, so I’m loving the cinnamon and raisin and toastiness here!

    I cannot believe that THIS beautiful bread is your first hack at a yeasted bread recipe. The photos are gorgeous Averie, so crisp and clear. Glad to see that overhead shot on top row FG girl!

    My baking fear are cinnamon/sweet rolls. I’m dying to make several varieties but I’m just too afraid! I hope to make them this weekend or next. THANK YOU FOR THE CONFIDENCE BOOST.

    • Averie @ Averie Cooks — October 16, 2012 at 3:57 pm (#

      I made a cinn-swirl bread yesterday that is so rich it could almost be cinn rolls but I messed up with the yeast and it didnt rise quite like I wanted it to and I ended up with more cinn rolls than cinn bread, higher than rolls, not as tall as bread, but it’s been an amazing ‘mistake’ to eat :) That’s the thing, even the mistakes are delicious. But you can’t blog about them….soooo….will be re-doing that in a week or two. I dont need two back to back loaves of the stuff!

      The overhead is with my 50 mm f/1.2
      I could have made it sharper but FG wants that blown out look and I could have tightened it up even more and made it a little darker for more tack-tack-sharp clarity but they like ’em light ‘n bright! :)

  35. Laura Dembowski — October 16, 2012 at 6:13 pm (#

    I’m so glad you made bread and it turned out so well! I have to admit I can’t wait for it to cool all the way. Life’s too short not to eat bread warm from the oven! Bread freezes perfectly. I thaw it wrapped in parchment in a 350 ovem and it comes out tasting freshly baked.

    • Averie @ Averie Cooks — October 16, 2012 at 7:55 pm (#

      My grandma used to freeze all her bread and as a kid, I really didn’t pay much attn to how it un-froze and how it was; but that’s good to know it freezes like a charm!

  36. Hannah — October 16, 2012 at 7:17 pm (#

    Happy World Bread Day! Your loaf looks fantastic. I’ve made plain English muffin bread before numerous times because it’s so quick and easy to throw together, but the addition of raisins and spice is inspired. Such a smart idea to dress it up a bit!

  37. Christine (The Raw Project) — October 16, 2012 at 7:29 pm (#

    This bread looks wonderful and easier, thanks! I haven’t made bread in a long time and didn’t have much luck with yeast when I tried, but I’d like to get back into it.

    • Averie @ Averie Cooks — October 16, 2012 at 7:55 pm (#

      and being that it was just a tiny bit of milk, I have a feeling almond milk would work just fine and you’d be all set with them vegan. I have a feeling it’s not actually the true dairy protein that is really altering much; more so the mouthfeel and texture of milk (or nut milk) than just having plain old water.

  38. Michele Sparrow — October 16, 2012 at 7:44 pm (#

    Growing up, we would come home from school and pop english muffins in the toaster, drench them with butter and eat stacks of them before we got into our homework. I agree that they are worthless when they are out of the bag, but toasted? Just like you said “transformed into magical discs!”

    I love the attention to detail you gave to this post. Thank you for that. All three of my guys absolutely love english muffin toast and english muffins toasted! Will absolutely have to give this one a whirl. YUM! :-)

    • Averie @ Averie Cooks — October 16, 2012 at 7:54 pm (#

      Well it was one of those posts that I figured I BETTER be as specific, clear, and articulate as possible since I will otherwise hear about it from my readers who write in with questions or issues. Better to head that off at the pass proactively with clear writing :)

      Please LMK how this one goes for you! I can’t wait to hear about it if you try them!

  39. Jennifer @ Peanut Butter and Peppers — October 16, 2012 at 8:29 pm (#

    I have always wanted to make English Muffin Bread! Your loos fantastic! I think maybe Monday I should make this! I love it!!

  40. Loretta | A Finn In The Kitchen — October 16, 2012 at 8:32 pm (#

    Congrats on baking bread! I never really understood what was so scary about it. Plus, the occasional flops are worth it because you’re making homemade bread!

  41. jackie @ marin mama cooks — October 16, 2012 at 9:07 pm (#

    You really are the bread and cake-making gal! WOW, I‘m truly impressed. I have wanted to make English muffins for some time and I love the loaf idea even better, much easier!

    OK, so we are LOVING the Bundt bread. It’s so moist and with the chocolate gnache, it’s transformed into dessert. It’s bread for a chocoholic. Super yummy bread! I’m sad that it’s almost gone ☹ Guess I will just have to bake a new batch or that yummy chocolate cake of yours!

    • Averie @ Averie Cooks — October 16, 2012 at 10:59 pm (#

      That isn’t bundt bread…that’s a CAKE :) But the name-game of calling it bread makes it sound better, right? :) I am soooo happy that you made it and that you love it!

      And if you’re ever tempted to make yeast-bread, this is a great one to start with…pretty much foolproof!

      And if you do make that cake, the nice thing about it is that it doesn’t make tons, just a 9×9 pan which is nice.

  42. Chung-Ah | Damn Delicious — October 16, 2012 at 9:18 pm (#

    Amazing, Averie! I could seriously eat this entire loaf alone! I have a bit of an aversion to yeast but I’m totally willing to get past that and make this!

    • Averie @ Averie Cooks — October 16, 2012 at 10:56 pm (#

      If anything can get you past it, this is the recipe to try…foolproof pretty much!

  43. Jolene ( — October 17, 2012 at 5:45 am (#

    That bread looks perfect! Impressive!!!

    I love cinnamon raisin bread, and have worked with yeast quite a bit, but haven’t ever made my own cinnamon raisin bread.

    • Averie @ Averie Cooks — October 17, 2012 at 9:29 am (#

      Well and this isn’t really cinn-raisin bread per se, it’s definitely more English muffin bread which is it’s own little thing. I’m assuming they have Eng muffins in Canada? One of my London readers had never had one or known what they were. I remember some of your older mentions about bread. I need to go read your archives!

  44. Ala — October 17, 2012 at 8:50 am (#

    I’m loving all the bread recipes that are popping up for National Bread Day–I am definitely a slather-on-the-cinnamon kind of gal, and my recent obsession has been very cinnamon-y indeed pull-apart breads. This recipe looks fun too!

    • Averie @ Averie Cooks — October 17, 2012 at 9:17 am (#

      Pull-apart…stand by, you will be happy next week with a recipe I have coming :)

  45. Julie @ Julie's Eats & Treats — October 17, 2012 at 2:17 pm (#

    This looks amazing! I can’t wait to try it. I’m a Cinnamon and Raisin kinda girl too :)

  46. Christine — October 18, 2012 at 3:37 pm (#

    I am no bread expert, but I followed your directions to a T, and this came out wonderful! I had no idea English Muffins could be made into bread form, but this recipe opened my eyes. What makes it even better is the cinnamon-raisin-ness.. Like you, in my opinion, the more cinnamon, the better.
    Fantastic recipe! Will make again.

    • Averie @ Averie Cooks — October 18, 2012 at 3:51 pm (#

      To my knowledge, you’re the first person who’s made this..or at least told me about it and I am so glad it was a success! The cinnamon adds such a nice touch, I agree. The more the merrier when it comes to cinnamon for me :)

  47. Jen @ Savory Simple — October 18, 2012 at 4:38 pm (#


  48. Dorothy @ Crazy for Crust — October 21, 2012 at 10:03 am (#

    I, too, much prefer breads and pan things. So much easier! This bread looks so dense and good!

  49. zorra — October 26, 2012 at 12:06 am (#

    Looks just perfect and these stunning photos, wow! Thank you for baking for Word Bread Day . Hope you will join us next year again!

  50. Hanna — October 31, 2012 at 4:21 am (#

    Hi Averie- thanks so much for all your recipes. I’ve made a bunch of them and they have all been delicious! I’m currently making this bread right now and so far, it’s rising (I failed at your Outback bread 3x before giving up and making this one). I actually went out and bought some Red Star Platinum thinking that my yeast was old before it FINALLY dawned on me that perhaps my oven was too warm for the dough to rise. My house smells so delicious right now so I’m hopeful that this one turns out! Thanks again :)

    • Averie @ Averie Cooks — October 31, 2012 at 4:33 am (#

      “before it FINALLY dawned on me that perhaps my oven was too warm for the dough to rise.” <— okay your oven should not even be on! If you are using your oven to create a nice, toasty environment, you want to power your oven on for ONE MINUTE and ONE MINUTE ONLY. Shut it off!! Tuck the pan in, close the door. This creates a warm place for maybe a half hour, better than cold fall air at least. But the oven shouldnt actually be on. Basically you want a cozy place for bread to rise, like 85F. Most people don’t keep their house that warm but any warmer than that and it’s a bit too warm and can even kill the yeast. Colder than about 70F and it takes ages for things to rise. Yeast can be fickle. If you failed 3x there was a definite issue with temperature; either the water you were dissolving the yeast in OR the rising temps. Something was off…or of course, the yeast could have been bad. But I bet it was a temperature issue. Glad that this one is working!

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