Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter
Prep time: 
Cook time: 
Total time: 
Serves: Makes one 9-by-5-inch loaf
  • For the Bread
  • 2 tablespoons cornmeal, optional
  • 2½ cups all-purpose flour, divided
  • 2¼ teaspoons active dry yeast (one ¼-ounce packet, I recommend Platinum Red Star Yeast)
  • ¼ cup granulated sugar
  • 2+ teaspoons cinnamon
  • ½ teaspoon salt, optional
  • ⅛ teaspoon baking soda
  • 1 cup milk, warmed to 120°F to 130°F
  • ¼ cup water, warmed to 120°F to 130°F
  • ½ cup raisins
  • For the Cinnamon-Sugar Topping & Cinnamon-Sugar Butter
  • 1 tablespoon light brown sugar, packed
  • 1 tablespoon granulate sugar
  • ½ teaspoon cinnamon
  • ¼ cup (1/2 of one stick) unsalted butter, softenend
  1. 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.
  2. To the bowl of a stand mixer fitted with the paddle attachment, add 1½ cups flour, yeast (not necessary to dissolve it first; just add it in dry), ¼ 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)
  3. 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.
  4. 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.
  5. For the Cinnamon-Sugar Topping & Cinnamon-Sugar Butter - Combine 1 tablespoon brown sugar, 1 tablespoon granulated sugar, and ½ 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.
  6. 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.
  7. 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.
  8. Inspired by Taste of Home and King Arthur Flour
Recipe by Averie Cooks at