Super soft overnight Cinnamon Raisin Brioche is swirled with rich layers of buttery cinnamon sugar filling and lots of plump raisins. It's then sprinkled with an irresistible streusel topping and baked until golden. This recipe yields 2 loaves, which is perfect for feeding a crowd, gifting or freezing for later!
I've been perfecting bread dough for quite a while now and this has become my favorite recipe! It's a hybrid, combining the tangzhong method with an enriched brioche dough. The bread is ultra fluffy and stays soft for days. I recommend proofing the dough in the fridge overnight because it's so soft. Letting the dough sit in the fridge not only develops more flavor, but the cold dough also makes it easier to roll, fill, cut and shape.
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♡ Why You Will Love This Cinnamon Raisin Brioche
- Nostalgic flavors. When I think of cinnamon raisin bread, it always reminds me of my childhood. The flavors are cozy and the aroma alone is comforting. Our bakery-style version is more elevated, as we're using a rich brioche dough and swirling plenty of cinnamon sugar and raisins in throughout the bread.
- Versatile. If you're not a fan of raisins, or looking to change things up, you can swirl it with a variety of sweet and savory fillings. Try my Nutella babka and pizza babka next!
- Freezes and thaws incredible well. My favorite way of storing most baked goods is in the freezer because it locks in the moisture and prevents it from drying out. Freeze this babka within a day of baking, and when you thaw the bread, it will taste as fresh as the day you baked it. Just make sure you cool it completely, and then slice before freezing.
- Ultra soft. This cinnamon raisin babka brioche uses a combination of tangzhong paste and dry milk powder, resulting in a bread that stays soft for days.
To learn more about the science of tangzhong, please see the FAQs at the end of the post. If you're looking for more tangzhong recipes, check out my strawberry cinnamon rolls, almond croissant rolls, and brown butter cinnamon rolls.
Ingredient Notes
Here are some notes about all the ingredients used in this Cinnamon Raisin Babka Brioche. Quantities and full instructions are in the recipe card below!
Tangzhong Brioche Dough
- Bread Flour + Water - We will be cooking a small amount of bread flour and water to make the tangzhong.
- Yeast - I like to use dry active yeast, but you can also use instant yeast.
- Milk - For best results, use whole milk.
- Sugar - The sugar will feed the yeast and will also be in the main dough. You can use white or brown sugar.
- Flour - I like using a combination of bread flour and all-purpose flour for the perfect combination of chewy and soft texture.
- Dry Milk Powder - Makes the bread super soft. I used non-fat dry milk powder, but you can also use whole milk powder.
- Eggs + Extra Yolk - Gives the cinnamon twist bread structure and helps the bread brown.
- Unsalted Butter - We'll be using softened butter, which will add richness and flavor.
- Salt - Enhances the flavor.
Filling
- Raisins - I used regular black raisins, but feel free to use golden raisins or a combination.
- Unsalted Butter - For flavor and richness.
- Brown Sugar - You can use light brown sugar or dark brown sugar.
- Cinnamon - I loving using Vietnamese cinnamon.
- Vanilla Paste - You can also use vanilla extract.
Streusel Topping
- Unsalted Butter - Adds richness.
- All-Purpose Flour
- White Granulated Sugar - Adds a subtle sweetness.
- Cinnamon - For more cinnamon flavor.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make this cinnamon raisin brioche bread! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Make Tangzhong - Over medium heat, cook flour and water into a thick paste, about 2 to 3 minutes. Transfer to a bowl and cool.
Step 2. Combine Dough Ingredients - To the bowl of a stand mixer, add bread flour, all-purpose flour, tangzhong, sugar, dry milk powder, egg, extra yolk, salt and frothy yeast mixture.
Step 3. Knead Dough & Add Butter -Knead dough on medium-low speed for about 5 minutes, then mix in softened butter one piece at a time.
Step 4. Continue Kneading - Continue kneading the dough on medium speed for 10 minutes or until it passes the window pane test.
💡 Tip
Windowpane test - Take a small ball of dough and stretch it thin enough to let light pass through without tearing. If it tears, knead for an additional 1 to 2 minutes.
Step 5. Let Double - With oiled hands, form dough into a smooth ball and place into a well oiled bowl. Cover and let the dough double in size in a warm place. Then refrigerate overnight and bake within to 24 hours.
💡 Tip
Cold Proof - The dough will continue to grow in the fridge overnight, so be sure to place it in a large bowl. I just used my stand mixer bowl.
Step 6. Make Streusel - In a small bowl, whisk together flour, sugar and cinnamon. Add cubed butter and using your fingertips, work the butter into the flour mixture until crumbs form. Chill until needed.
Step 8. Make Cinnamon Filling - In a medium bowl, combine softened butter, brown sugar, cinnamon and vanilla paste until well combined. If the butter is hard to work with, microwave in 5 to 7 second intervals until it's spreadable. Set aside.
Step 9. Remove the dough from the fridge, and divide into 2 equal pieces.
Step 10. Working on 1 piece of dough at a time, on a floured work surface, roll the dough into roughly an 12x17 inch (30x43 cm) rectangle (it doesn't have to be perfect). Evenly spread half of the cinnamon sugar mixture over the dough.
Step 11. Followed by the raisins. Then tightly roll the dough into a log, widthwise (short side).
Step 12. With a sharp knife, slice the log in half, lengthwise exposing the layers.
Step 13. Twist the pieces of dough onto itself and pinch the ends to keep it in place.
Repeat with the other piece of dough.
Step 14. Transfer the loaves of bread into two, 8 or 9 inch (20 or 23 cm) loaf pans. Cover with plastic wrap that has been lightly sprayed with oil, and proof until nearly doubled in size.
Step 15. When you are ready to bake, brush the loaves with milk and sprinkle the tops with streusel.
Step 16. Place on a baking sheet lined with parchment paper and bake at 350ºF (180ºC) for 40 to 55 minutes or until the internal temperature reads 185ºF (85ºC). Do not overbake.
Storage
- Room Temperature - Store cinnamon raisin bread in an airtight container for 2 to 3 days.
- Refrigerator - Store in an airtight container for up to 5 days. I find that bread tends to dry out if left in the fridge for too long.
- Freezer - For prolonged storage (my favorite way), wrap individual cooled slices in plastic wrap, and then place in freezer bags. I find that thawing completely at room temperature is the best way to enjoy the bread, which takes about 45 minutes depending on thickness of the slices. You can also reheat in a toaster, or oven at 350ºF (180ºC) until warmed through.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams, rather than volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Don't skip the overnight proof in the fridge. The dough will be much easier to work with! Bake within 24 hours to prevent over-fermenting.
Bake the loaves on a large baking sheet lined with parchment paper. Just in case the filling bubbles over as it bakes.
After 30 minutes of baking, loosely tent your babka with foil - This is to prevent the top from getting too browned.
Do not overbake. Every oven runs different, so the baking time can vary from 40 to 55 minutes. It's ready when the internal temperature reads 185ºF (85ºC).
Use a good serrated knife to slice the bread. A proper knife will prevent the fluffy interior from getting squished. My favorite is the Mercer Culinary 10-inch serrated knife (not an affiliate link). It's currently about $16 usd!
FAQ
You sure can! You can replace the raisins with chopped nuts or just use the cinnamon filling alone.
Yes you can. You'll need to add a bit more flour though because, bread flour absorbs more liquid due to its high protein content.
Yes! If you'd like to make 1 loaf, you can grab the recipe from my Nutella Babka, which was adapted from this cinnamon raisin bread.
You can, but the dough will be harder to work with because it's really soft. The cold dough makes it easier to fill, roll and shape. If you're unable to wait overnight, refrigerate for at least 2 hours before shaping.
Tangzhong, also known as a "water roux," is an Asian technique in which a 1 to 5 ratio of flour and water is cooked into a thick paste. The paste is then added to bread dough, resulting in an improvement in texture, moisture retention and a longer shelf life.
The science behind this method is that the pre-cooked paste enables the flour molecules to hold more liquid. According to King Arthur Baking Company, "this process pre-gelatinizes the starches in the flour, and as a result they can absorb more liquid." In short, more hydration equals a softer and fluffier bread.
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📖 Recipe
Cinnamon Raisin Brioche
Equipment
- Digital Kitchen Scale
- Stand Mixer - for kneading the dough
- Small Pot - for tangzhong
- Mixing Bowls
- Measuring Cups/Spoons
- Whisk/Silicone Spatula
- Cooling Rack
- Two 8" or 9" Metal Loaf Pans
- Instant Read Thermometer - to check bread for doneness
INGREDIENTS
Tangzhong
- ⅔ Cup (150g) Water
- ¼ Cup (30g) Bread Flour
Yeast Mixture
- ⅔ Cup (150g) Whole Milk warmed 95ºF (35ºC)
- 2 ¼ Teaspoons (8g) Active Dry Yeast
- 1 Teaspoon White Granulated Sugar
Tangzhong Brioche Dough
- 2 ¼ Cups (270g) Bread Flour + more if needed
- 2 ¼ Cups (270g) All-Purpose Flour
- ½ Cup (100g) White Granulated Sugar
- 3 Tablespoons (22g) Dry Milk Powder
- 2 Whole Large Eggs + 1 Yolk room temp
- 1 ½ Teaspoon Fine Sea Salt
- 6 Tablespoons (84g) Unsalted Butter softened
Cinnamon Raisin Filling
- ¾ Cup (150g) Brown Sugar room temp
- ½ Cup (113g) Unsalted Butter room temp
- 4 to 6 Teaspoons Cinnamon
- 1 Teaspoon Vanilla Paste or Extract
- 1 to 1 ¼ Cup Raisins (to be divided)
Streusel Topping
- 6 Tablespoons (46g) All-Purpose Flour
- 3 Tablespoons (37g) White Granulated Sugar
- ¼ Teaspoon Cinnamon
- 2 Tablespoons (24g) Salted or Unsalted Butter cubed (cold is fine)
Instructions
Tangzhong Brioche Dough
- Make the Tangzhong - In a small saucepan, whisk together water and bread flour until there are no lumps. Over medium heat, cook the mixture until it thickens into a paste. It will only take a few minutes. Immediately transfer the mixture to a small bowl and allow to cool on the counter for 15 minutes.⅔ Cup (150g) Water ¼ Cup (30g) Bread Flour
- Bloom Yeast - In a small bowl or measuring cup, heat milk in the microwave until it reaches 95ºF(35Cº). Then add active dry yeast and 1 teaspoon of sugar, and stir well to combine. Let bloom for 5 to 7 minutes.⅔ Cup (150g) Whole Milk2 ¼ Teaspoons (8g) Active Dry Yeast1 Teaspoon White Granulated Sugar
- Combine Dough Ingredients - In the bowl of your stand mixer, whisk together bread flour, all-purpose flour, sugar, dry milk powder and salt.2 ¼ Cups (270g) Bread Flour + more if needed2 ¼ Cups (270g) All-Purpose Flour½ Cup (100g) White Granulated Sugar3 Tablespoons (22g) Dry Milk Powder1 ½ Teaspoon Fine Sea SaltNext, add all of the tangzhong mixture (okay if a tad warm), eggs, extra yolk and frothy yeast mixture. With a spoon or spatula, mix the the ingredients until it becomes a shaggy ball. 2 Whole Large Eggs + 1 Yolk
- Knead the Dough - Fit your stand mixer with the hook attachment and knead the dough on medium-low speed for 4 to 5 minutes. Then mix in softened butter 1 tablespoon at a time, allowing them to fully incorporate before adding more. 6 Tablespoons (84g) Unsalted ButterContinue kneading the dough on medium speed for about 10 to 15 minutes or until it passes the window pane test. See note below. If the dough is sticky, gradually add a tablespoon of flour at a time. Try not add too much, as the dough should be tacky.
- Let Dough Rise - Lightly oil your hands and form the dough into a smooth ball, then place it into an oiled bowl. Cover with plastic wrap and let the dough double in size in a warm place. About 1 hour, but timing can vary depending on the weather and your kitchen's temperature. Refrigerate overnight and bake within 24 hours.
Streusel Topping
- The next morning, prep the topping and filling. In a small bowl, whisk together flour, sugar and cinnamon. Add cubed butter and using your fingertips, work the butter into the flour mixture until crumbs form. The warmth of your fingertips will soften the butter. Set in the fridge until needed.6 Tablespoons (46g) All-Purpose Flour3 Tablespoons (37g) White Granulated Sugar¼ Teaspoon Cinnamon2 Tablespoons (24g) Salted or Unsalted Butter
Cinnamon Filling
- In a medium bowl, and using a silicone spatula or spoon, combine softened butter, brown sugar, cinnamon and vanilla paste until well combined. ½ Cup (113g) Unsalted Butter¾ Cup (150g) Brown Sugar4 to 6 Teaspoons Cinnamon1 Teaspoon Vanilla Paste or ExtractIf the butter is still firm or hard to work with, microwave the filling in 5 to 7-second intervals until it's spreadable. Set on the counter until needed.
Assemble Loaves
- Prep Pan - Lightly butter and line two, 8 or 9 inch (20 or 23 cm) loaf pans with parchment paper.
- Divide Dough - Remove dough from the fridge and divide into 2 equal pieces. I recommend weighing the entire dough and dividing the number in half to get it as even as possible.
- Roll Dough - Working on 1 piece of dough at a time (keep other piece in the fridge), and on a lightly floured work surface, roll the dough into roughly a 12x17 inch (30x43 cm) rectangle. It doesn't have to be perfect. As long as your short side is at least 11 or 12 inches long.
- Evenly spread half of the cinnamon sugar mixture on top of the dough. Then sprinkle at least ½ cup of raisins on top. You can add more if you'd like.1 to 1 ¼ Cup Raisins (to be divided)
- Tightly roll the dough into a log, widthwise (short side). With a sharp knife, slice the log in half, lengthwise exposing the layers. Twist the pieces of dough onto itself and pinch the ends to keep it in place. Repeat filling and shaping the 2nd loaf.
- Proof - Transfer the loaves of bread into your prepared loaf pans. Cover with plastic wrap that has been lightly sprayed with oil, and allow to nearly double in size. Timing can vary depending on the weather and your kitchen's temperature, but cold dough can take 1.5 to 2 hours. Mine took 1 hour and 45 minutes.
- Preheat Oven - With 15 minutes left of proofing, preheat the oven to 350ºF (180ºC).
- When you are ready to bake, brush the loaves with milk. Remove the streusel from the fridge and evenly sprinkle the top of each loaf with the streusel.
- Bake - Place the loaves on a baking sheet lined with parchment paper and bake in your preheated oven for 40 to 55 minutes or until the internal temperature reads 185ºF (85ºC). Do not overbake. Loosely tent with foil after 25 to 30 minutes, to prevent the tops from browning to quickly.
- Cool - Let the bread cool in the pans for 10 minutes, then carefully remove the loaves from the pans and set on a wire rack to cool completely or serve slightly warm. Use a sharp serrated knife to slice and enjoy!
Louann says
Perfect and delicious!
Lisa Flinn says
I'm so happy you enjoyed it, Louann!! Thank you for trying the recipe! 😊