Cinnamon Raisin Bread
- 2 packages (16 oz. each) hot roll mix
- 2 tablespoons ground cinnamon
- 1½ cups raisins
- 2 cups hot water (125°-130°F)
- 6 tablespoons butter, softened and divided
- 2 eggs
- 2/3 cup confectioners’ sugar
- 1 tablespoon half and half or milk
SUPPLIES & TOOLS:
- Wilton® food-crafting supplies
- Long Loaf Pan
- 14.5"x20" Cooling Grid
- Plastic wrap
Preheat oven to 375°F. Prepare Wilton® Long Loaf Pan with vegetable pan spray.
In large bowl, stir together hot roll mixes and included yeast packets with cinnamon and raisins. Add water, 4 tablespoons butter and eggs, and knead at low speed with dough hook on electric mixer or turn out onto a well-floured surface and knead by hand for 5 minutes. Cover and allow to rest 5 minutes.
Divide dough into 3 equal portions. Form each portion into a ball and place in prepared pan side-by-side. Cover with plastic wrap and allow to rest in a warm place 25-30 minutes, or until doubled in size. In small bowl, melt remaining 2 tablespoons butter and brush over top of loaf.
Bake 40-50 minutes or until internal temperature of bread is 190°F or loaf sounds hollow when tapped. Allow to cool in pan 15 minutes. Remove from pan to cooling grid; allow to cool completely.
For glaze, whisk together confectioners’ sugar and half and half in small bowl. Drizzle glaze over cooled bread.
Makes 1 long loaf.
Project Tip: In addition to the glaze, add some extra sweetness to this bread by drizzling with melted Wilton Light Cocoa Candy Melts® Candy.