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Cinnamon Raisin Filling for Bread

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rockycat Feb 28, 2012 06:54 AM

I have a bread recipe that I like. What I am looking for now is a filling to make cinnamon-raisin bread. I know how to do it, I just haven't found a filling that makes the family happy. Since I don't like either cinnamon or raisins, it's hard for me to judge by taste.

Does anyone have a tried and true cinnamon-raisin filling recipe that sends people into rapture? That's the one I'm looking for.

TIA

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  1. roxlet RE: rockycat Feb 28, 2012 07:09 AM

    I don't have a recipe off the top of my head, but I do have a tip for you when you find the filling you want to use. After you roll out the dough, and before you put the filling on the dough prior to rolling it up, brush the dough with a beaten egg. This will cause the spiral to adhere to itself preventing the gaps that are common in this sort of bread. Good luck finding the dream filling. BTW, I believe kingarthurflour.com sells a cinnamon filling that might be what you're looking for.

    2 Replies
    1. re: roxlet
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      rockycat RE: roxlet Feb 28, 2012 07:45 AM

      Thanks for the tip. I was thinking of KA's cinnamon shmear as I also intend to try some of their Hi-Maize flour in this bread recipe. Just because breakfast bread is sweet doesn't mean that it can't be good for you, too. :-)

      1. re: roxlet
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        Sal Vanilla RE: roxlet Feb 7, 2013 10:13 PM

        I'm gonna try that. Love that. (egg brush idea).

      2. blue room RE: rockycat Feb 28, 2012 08:20 AM

        rockycat, this is what I use, from an internet friend who adapted it from a King Arthur recipe, I think.

        2 1/2 teaspoons cinnamon

        scant 1/8 teaspoon nutmeg (I'd call this a healthy pinch)

        scant 1/8 teaspoon cardamom

        1 teaspoon flour

        1 rounded tablespoon brown sugar

        1 cup raisins -- golden or regular or mixed

        1/2 cup chopped nuts (probably pecans or walnuts) optional

        I don't know about rapture (that would have to somehow involve cream cheese), but it's very tasty. Seems like a classic raisin bread combination of spices to me.

        And I can't wait to try roxlet's Excellent tip!

        8 Replies
        1. re: blue room
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          wyogal RE: blue room Feb 28, 2012 08:24 AM

          Rapture: after toasting a slice, spread with cream cheese.

          1. re: wyogal
            blue room RE: wyogal Feb 28, 2012 08:33 AM

            Yes!

             
          2. re: blue room
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            rockycat RE: blue room Mar 1, 2012 06:51 AM

            I made the bread with your filling last night, blue room, and the verdict I got was that the filling was very good, but it doesn't really go with the bread. Huh? The bread is a basic white sandwich bread so I have no idea why it "doesn't go." I guess I'll now hold on to the filling recipe and tinker with the bread. It figures. :-)

            Oh, and I used roxlet's tip of using the beaten egg and the loaf looks absolutely great, with only minimal separation in one layer.

            1. re: rockycat
              blue room RE: rockycat Mar 1, 2012 07:50 AM

              The bread recipe I use is:

              1 1/2 cups water

              1 1/2 teaspoons vanilla

              1 1/2 teaspoons salt

              3 1/2 cups bread flour

              1 1/2 teaspoons instant yeast

              1/4 cup sugar

              The vanilla and sugar would make it different than plain white bread sandwich bread, I think.
              My source for this is here
              http://chocolateandzucchini.com/forum...
              It is the loaf called "Steve's Cinnamon Raisin Bread".

              1. re: blue room
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                wyogal RE: blue room Mar 1, 2012 07:52 AM

                Yum!

              2. re: rockycat
                Karl S RE: rockycat Mar 1, 2012 07:55 AM

                If you used nuts, then you turned it into a more clearly dessert bread, rather than a sandwich/toast bread. Also, I'd leave out the nutmeg and cardamom (which I adore and prefer to cinnamon, mind you), because those flavors will also stray from the classic American cinnamon raisin flavor profile.

                1. re: Karl S
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                  rockycat RE: Karl S Mar 1, 2012 08:20 AM

                  I'm not so much looking for "classic," I'm looking for the recipe that my family will love. And I didn't use nuts because the kid simply doesn't like them. Besides, it gets hard to slice bread neatly when there are hard bits in there.

                  I think adding a bit of vanilla and some sugar, although maybe a little less than 1/4 c., to my existing recipe may help. One of the things that I liked about blue room's filling recipe was that it had much less sugar than many others I've seen. I'd prefer to keep the sugar on the lower end.

                  1. re: rockycat
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                    Sal Vanilla RE: rockycat Feb 7, 2013 10:19 PM

                    Hey Rockycat - have ya thought of a little sugar bacon added into a swirl of bread? I sorta got this notion of slathering homemade bacon jam (http://iamafoodblog.com/bacon-jam-rec... don't hat me!!) into the mix of raisin bread. Then either bread - straight up or KABOOM - Rolls with maybe raisin bacon chocolate mind blowing ecstasy. I have weird thoughts. I am baconmented. Ah I see that link sucks. Try here on mine?:https://pinterest.com/munchberry/bad-...

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              sandylc RE: rockycat Feb 28, 2012 08:38 AM

              There is a bakery trick that might work for your bread. Cake crumbs. They can be white, chocolate, or yellow, but they must be homemade - no box mixes. I bake cake layers and store them in the freezer for danish and coffeecake fillings.

              2 Replies
              1. re: sandylc
                blue room RE: sandylc Feb 28, 2012 09:10 AM

                sandylc -- do you combine the crumbs with other stuff -- sugar & spice, etc?

                1. re: blue room
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                  sandylc RE: blue room Feb 28, 2012 09:29 AM

                  A yeasted coffeecake filling used the following (adapted a lot from the Roselyn Bakery Cookbook):

                  1/2 cup white cake crumbs
                  1/4 cup soft unsalted butter
                  3/4 cup powdered sugar
                  2 T. nonfat milk powder
                  1/4 t. salt
                  1 T. cinnamon
                  1 egg white
                  pecan pieces

                  That said, I think for cinnamon bread I would be interested in trying cake crumbs, cinnamon, butter, and brown sugar - ???? Sounds like a experiment coming soon...

              2. Antilope RE: rockycat Feb 7, 2013 09:54 PM

                I've been working on a filling and the bread this week I hit on this one. I'm very pleased with this filling and so is my family. They are even eating this bread without butter.
                My bread also came out light and fluffy. If anyone wants the recipe for the bread let me know (very similar to a Cinnabon).

                Filling:
                1/2 cup Craisins (Dried Cranberries)
                4 Tablespoons softened butter
                2 Tablespoons white granulated sugar
                2 Tablespoons brown sugar
                2 teaspoons Penzey's Vietnamese cinnamon
                2 teaspoons Penzey's Apple Pie Spice
                1 Tablespoon flour

                Roll the dough out on a bread board into a 9 x 13 inch rectangle. Distribute the craisins evenly over the entire surface of the rolled out dough.

                Press them into the dough gently. Spread 4 Tablespoons of softened / melted butter over the entire surface of the rolled out dough.

                Mix 2 Tablespoons granulated sugar, 2 Tablespoons brown sugar with 2 teaspoons Penzey's Vietnamese cinnamon, 2 teaspoons Penzey's Apple Pie Spice and 1 Tablespoon flour. Make sure they are mixed well. Sprinkle the sugar/cinnamon mixture evenly over the entire surface of the rolled out dough.

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                  Sal Vanilla RE: rockycat Feb 7, 2013 10:10 PM

                  Really good ideas here - Sometimes I soak my raisins in a bit of rum or orange juice - or nuke them in OJ for 15 secs or so and let them sit before adding them to my bread. Makes them sorta burst into the bread when the yeast and cooking sqeezes them.

                  Also - just as an experimento - a small zap of cayenne in with the juice - it may activate the cinnamon later.

                  So what else? I think when you are looking at cinna-raisin bread recipes look for heavy egg. And when you are wrastling with it - pull at it when kneading. it makes (IMO) more pully sorta yum bread.

                  Slather that top well with egg wash and maybe some sugar if you are feeling fresh.

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