Cinnamon Raisin Bread (NO KNEAD)
Easy No Knead Cinnamon Raisin Bread
If you have always wanted to bake your own bread at home but were too intimated to do so, this is the recipe for you! This No Knead Bread recipe is about the easiest bread to make and absolutely delicious. You don’t need a standing mixer. As a matter of fact, you don’t even need to knead the bread. All you need are some pantry stables and the back of a wooden spoon and you are good to go.
To create a steam like environment for the bread to bake, I do recommend a Dutch oven or something similar. If you don’t have that, you could use 2 baking forms and put them on top of each other to form an enclosed environment for the bread to bake.
This dough is very forgiving so you can let rise for 8 hours or even up to 24 hours. As you can see, the amount of active yeast used is very little. So it takes time to rise but it is a perfect recipe to do the night before and bake the next day.
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Full recipe and instructions:
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▶️ Ingredients:
• 3 cups All-Purpose Flour:
• ½ tsp Active Dry Yeast:
• 1.5 cups Water (Room temperature)
• 3 tsp Cinnamon:
• 2 tbsp Brown Sugar:
• 1.5 tsp Kosher Salt:
• ¾ cup Raisin (check label to make sure your raisins have no added sugar otherwise adjust amount of sugar used in this recipe)
▶️ Kitchen Equipment
• Glass Bowl Set:
• Measuring Spoons & Cups:
• Dutch Oven:
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Cinnamon Rolls / Sourdough Braided Cinnamon Buns / Pumpkin Cinnamon Buns / Tangzhong Method 시나몬롤
Cinnamon Rolls / Sourdough Pumpkin Cinnamon Buns / Braided Cinnamon Buns / Tangzhong Method / Roux!
Sourdough pumpkin cinnamon rolls using tangzhong method / roux.
Adding tangzhong to dough makes rolls extra soft.
Beautifully braided, soft & delicious!
I hope you try the recipe!
Please like and subscribe!
Thank you so much for watching!❤️
Pumpkin Puree video link:
#cinnamonrolls #sourdoughpumpkinrolls #pumpkincinnamonrolls #sourdough #sourdoughbread #bread #deliciouscinnamonrolls #CastleCooking #천연발효단호박빵 #천연발효시나몬롤 #시나몬롤
Tangzhong ingredients:
3 tbsp/43g water
3 tbsp/43g whole milk
2 tbsp/14g bread flour
Dough ingredients:
Prepared tangzhong
310g bread flour
220g sourdough starter
150g pumpkin puree
35g sugar
20g powdered milk
20g egg
3g salt
30g unsalted butter
Filling ingredients:
45g softened unsalted butter
75g brown sugar
3-5g ground cinnamon
천연발효종으로 만든 탕종 단호박 시나몬빵입니다
탕종을 넣어 아주 부드러운 빵입니다.
아름답게 땋은 부드럽고 맛있는 빵입니다!
좋아요 구독 그리고 영상 공유해 주세요!
영상 봐주셔서 감사합니다!❤️
탕종 식재료:
물 3큰술/43g
우유 3큰술/43g
강력분 2큰술/14g
반죽 식재료:
준비한 탕종
강력분 310g
천연발효종 220g
단호박 퓨레 150g
설탕 35g
분유 20g
달걀 20g
소금 3g
무염버터 30g
필링 식재료:
부드러운 무염버터 45g
브라운 설탕 75g
시나몬 가루 3-5g
Pumpkin Sandwich Bread recipe link:
Pumpkin Loaf Bread / Pumpkin Bread full recipe:
Pumpkin Puree video link:
The Best Sourdough Pumpkin Bread video link:
Delicious Pumpkin Bread video link:
Pumpkin roll video link:
The Best Homemade Artisan Bread video link:
Soft Sourdough Milk Loaf video link:
Making Sourdough Starter video link:
Sourdough English Muffins / Delicious English Muffins video link:
Sourdough Chocolate Latte Toast video link:
Sourdough Whole Wheat Loaf video link:
Sourdough Cranberry Walnut Bread video link:
Sourdough Giraffe-Patched Loaf / Tangzhong Method / Roux video link:
European Crusty Soft Loaf video link:
Cranberry Walnut Bread / European Soft Bread video link:
Chocolate Coffee Toast Bread / Choco Coffee Loaf video link:
Easy No Knead Dutch Oven Bread / Walnut Cranberry Bread video link:
Soft Cinnamon Buns with Almonds video link:
Condensed Oat Milk Bread / Yudane Method video link:
Bubble Bread / Soft Milk Bread Rolls / Soft Dinner Rolls video link:
Uber Soft Milk Toast Bread video link:
Brioche / Super Soft & Fluffy Brioche / French Brioche video link:
Whole Wheat Bread / Tangzhong Whole Wheat Bread/Roux Method video link:
Tangzhong Milk Bread / White Milk Bread/Roux Method video link:
QueenBread / Queen Toast Bread video link:
Hawaiian Sweet Rolls / Hawaiian Sweet Bread video link:
Pampushky Ukrainian Garlic Bread video link:
Oatmeal Coconut Bread video link:
Garlic Flower Bread video link:
Citrus Twist Bread/Citrus Wreath Bread video link:
Cinnamon Star Bread/Christmas Bread video link:
Cinnamon Roll Bread video link:
Cinnamon Twist Bread video link:
Cinnamon Rolls video link:
4 Ways to make Breakfast with Grands Cinnamon Rolls
Learn how to make 4 new amazing brunch or breakfast recipes using a can of Pillsbury Cinnamon rolls: monkey bread, cinnamon roll cobbler and casserole, and pull apart bread! Endless delicious options!
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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BLOG: crazyforcrust.com
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PRINTABLE RECIPES:
Monkey Bread: crazyforcrust.com/easy-monkey-bread/
Cinnamon Roll Cobbler: crazyforcrust.com/cinnamon-roll-cobbler-recipe/
Pull Apart Bread: crazyforcrust.com/chocolate-cinnamon-roll-pull-apart-bread/
Blueberry Cinnamon Roll Casserole:
RECIPES
MONKEY BREAD
INGREDIENTS
2 cans Pillsbury Grands! Cinnamon Rolls
1/4 cup granulated sugar
1 teaspoon cinnamon
1/2 cup brown sugar
1/2 cup unsalted butter melted
INSTRUCTIONS
Spray a 12-cup bundt pan with nonstick cooking spray.
Open each can of cinnamon rolls. Reserve the icing for later. Cut each roll into 4 pieces.
Place the granulated sugar and cinnamon in a gallon size resealable bag. Add the cut up cinnamon rolls (the pieces will fall apart a little) to the bag. Seal and shake to coat the pieces with cinnamon sugar.
Stir together the brown sugar and melted butter.
Place rolls in pan and drizzle with melted butter mixture.
Bake at 350°F for 40-50 minutes or until the top is a dark golden brown and the rolls are cooked through.
Cool 5 minutes then invert the monkey bread onto your serving plate. Do this carefully: the pan is hot! Drizzle cinnamon roll icing over the top of the monkey bread and serve warm.
CINNAMON ROLL COBBLER
INGREDIENTS
2 cans approximately 20 oz. each Pie Filling (any flavor)
1 roll refrigerated Cinnamon Rolls 8 roll size
INSTRUCTIONS
Preheat oven to 375°F. Lightly spray a 10 pie plate, 9x9 pan, or 11x7 pan with nonstick cooking spray.
Dump both pie fillings in the bottom of the pan. Unroll the cinnamon rolls and place over the top, reserving the icing for after baking.
Bake for 14-18 minutes, until cinnamon rolls are cooked through and filling is bubbly. Frost with icing and serve warm for brunch, breakfast, or dessert.
PULL APART BREAD
INGREDIENTS
1 can Pillsbury Grands! Cinnamon Rolls not flakey
Chocolate spread such as Nutella, Chocolate Peanut Butter, or any similar product
INSTRUCTIONS
Preheat oven to 350°F. Spray a 9x5 loaf pan with cooking spray (for best removal results use the spray with flour in it).
Unroll the tube of Cinnamon Rolls carefully. If they split, just press them back together. Separate the rolls. Slice each into three thin slices, lengthwise (like you'd cut a sandwich roll). This is a messy step!
Sandwich the slices together with chocolate spread, forming a loaf. Do not spread any chocolate on the outside of the two ends. Place the loaf in the pan. Bake for 24-28 minutes until golden brown. Place the frosting cup that comes with the rolls on the stove while the loaf is baking to melt it, then pour it over the warm bread. Serve warm.
CINNAMON ROLL CASSEROLE
INGREDIENTS
1 can Pillsbury Grands! Cinnamon Rolls
5 tablespoons unsalted butter melted
1/3 cup packed brown sugar
1 cup blueberries see note
INSTRUCTIONS
Preheat oven to 350°F. Spray a 9-inch round or square pan with nonstick cooking spray.
Open cinnamon rolls and separate. Set icing aside for later. Slice rolls into 6 pieces each. Place in prepared pan.
Sprinkle blueberries over cinnamon rolls.
Stir together melted butter and brown sugar, pour over rolls in pan.
Bake for 25-35 minutes, or until the casserole is golden brown and cooked through.
Drizzle icing over the hot rolls and serve.
Cinnamon Slices
Pull apart this sticky treat slice by slice and enjoy the cinnamon sugar mixture with every bite.
Get the full recipe at rhodesbakenserv.com/cinnamon-slices/
Raisin Cinnamon Bread ~ No-Knead Bread (9)
Raisin Cinnamon Bread ~ No-Knead Bread
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Recipe Ingredients
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16 oz cool water
1 1/2 tsp salt
1 1/4 tsp instant yeast
2 tbsp brown sugar
1 1/4 tbsp cinnamon
3 1/2 cups bread flour
1 1/4 cup raisins
Please watch my video for further instructions
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All About Yeast
****************
Instant Yeast
When it’s made it is dried more quickly and milled into finer particles.
It can be mixed right into dry ingredients.
It dissolves and activates faster.
It doesn’t need to be proofed.
It gives two separate rises.
Active Dry Yeast
It’s Granular.
Needs to be dissolved in warm water before adding to the dry ingredients.
Dormant till proofed.
Rapid Rise Yeast
The same as Instant yeast but in addition enzymes and other additives are included to make the dough rise faster.
You can skip the first rise of the dough and shape the loaves right after kneading.
Quicker baking.
All yeasts can be interchangeable
Store yeast in the freezer
If you are adding butter, eggs, milk and sugar the bread will rise more slowly
Testing Yeast
Measure out the liquid (room temperature or lukewarm water) for your recipe and pour a half a cup of it into a bowl. Sprinkle the yeast and a pinch of sugar over the top, give it a stir and let it stand a few minutes. If the yeast is still active it will dissolve completely into the water and the liquid will start to bubble.
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Susan King
Cinnamon Nut Bread
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1 package (18-1/4 ounces) yellow cake mix
3 eggs
1-1/3 cups water
1/4 cup canola oil
1-1/4 cups finely chopped walnuts
7-1/2 teaspoons sugar
4-1/2 teaspoons ground cinnamon
Directions
In a large bowl, combine the cake mix, eggs, water and oil. Beat on medium speed for 2 minutes. Combine walnuts, sugar and cinnamon.
Sprinkle a third of the nut mixture into a greased 10-in. fluted tube pan. Top with half of the batter and another third of the nut mixture. Repeat layers.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 12-14 servings.