Cinnamon Raisin Bread

Bread dough, cinnamon-sugar mixture, melted butter, and raisins.
Poking the raisins into the dough.
The raisin-filled dough rolled out into a rectangle-ish shape.

Butter with cinnamon-sugar mixture on top.

Rolled up and in the prepared bread pan.

This is what happens when you're busy making cinnamon raisin bread and taking pictures.

The cinnamon raisin dough with plastic wrap waiting patiently to rise.

The recipe has been adjusted. Here are more appropriate portions of butter and raisins.

1 loaf’s worth of your favorite bread dough
2 tbsp. Butter (¼ cube)
4 teaspoons (tsp. or t.) cinnamon
4 tbsp. sugar
1/3 to ½ C. raisins

1. Melt the butter or margarine.

2. Poke raisins throughout the dough, knead them in, poke in some more.

3. Roll out dough into a rectangle no wider than the length of your loaf pan.

4. Spread the melted butter all over the dough.

5. Mix the cinnamon and sugar together and then evenly sprinkle it on over the butter. Do not taste it. The cinnamon-sugar mixture will be far too cinnamon-y for your taste buds right now but perfect for baking into bread.

6. Carefully roll up the dough and place in prepared bread pan.

7. Cover with plastic wrap that has been sprayed with non-stick spray or oil. Let rise about 30 minutes in a warm, draft-free place.

8. Bake as usual.

9. Remove bread from pan immediately after baking.

10. Cool bread one hour before slicing. Enjoy!