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Amish CInnamon Raisin Bread

Amish Cinnamon Raisin Bread

Sweet Cinnamon Raisin Bread with Icing
Course Breakfast
Cuisine American, Amish


  • 4½ to 5½     cups flour
  • 4 eggs
  •  ¼   cup sugar
  • tsp salt
  • 1 package instant dry yeast
  • cup softened butter
  • 2 tablespoons ground cinnamon
  • 1 cup warm water
  • 1 ½ cups raisins, plumped in hot water, then drained
  • Cinnamon sugar (½ teaspoon cinnamon & ½ cupsugar)

Amish Buttercream Frosting

  • 1 cup milk
  • 5 tablespoons flour
  • ½ teaspoon salt
  • 1 cup shortening
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla


Amish Cinnamon Raisin Bread

  • In a large bowl, mix 1¼ cups flour, salt and instant yeast. Add butter and mix for one minute. Gradually add water. Stir vigorously.Scrape bowl and add 3 whole eggs, 1 egg white, ½ cup flour and ¼ cup sugar.Stir vigorously some more.
  • Stir in about 4 cups flour by hand (just enough to make a soft dough). Dough will be sticky. Add raisins and 3 tablespoons cinnamon sugar at this time. Reserve extra cinnamon sugar for other use.
  • Knead dough on a generously floured surface for 8-10minutes. Place in oiled bowl, turn to coat with oil, cover with plastic wrap and a towel. Place in a warm, draft free place to rise for 1 to 1½ hours.
  • Divide dough into 2 pieces. Punch down dough and press flat to a 12″ x 8″ rectangle. Fold short ends in and roll up loaf starting on long side. Place seam side down on greased baking sheet. Return to warm place to rise for 1 hour.
  • Bake at 375 degrees for 25-30 minutes. When cool, frosttop of loaf with white buttercream icing.


  • Cookmilk and flour over medium heat, it will begin to thicken
  • Stir constantly.
  • Once thick, remove from heat and let cool
  • Cream Sugar and butter 
  • Add flour mixture into sugar and butter and stir
  • Add vanilla and beat until fluffy. Spread on bread
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