This bread reminds me so much of the cinnamon swirl bread my mom used to buy! I love that I can make this at home! 

Ingredients

• Bread:
  • 2 1/2 TBSP active dry yeast
  • 1/2 cup warm water
  • 1 3/4 cup warm water
  • 3 TBSP Sugar
  • 2 TBSP melted butter
  • 4 cups Kamut flour (or 4.5 cups all-purpose)
  • 1 TBSP coarse salt
  • 3/4 cup raisins
  • softened butter for spreading the cinnamon mixture
  • 1/2 cup sugar
  • 2 TBSP cinnamon
• Frosting;1
  • 1 cup1 powdered sugar
  • 1 TBSP softened butter
  • 1 tsp vanilla extract
  • 1 TBSP milk

Directions

• In a large bowl, combine yeast and 1/2 cup warm water. Add 1 3/4 cup water, 3 TBSP sugar, 2 TBSP melted butter, and 4 cups of flour. Stir together. Add salt and beat until smooth with a dough hook or mixer. Mix in raisins now. Knead dough on a floured surface or mixer for 10 minutes until smooth and elastic. Add more flour if necessary
• Grease a large bowl, add dough, turn over. Cover with plastic or light dishtowel and let rise for 40 minutes (until double in size)
• Mix 1/2 cup sugar and 2 TBSP cinnamon
• Spray loaf pans
• Remove dough from bowl and punch down. Let rest for 10 minutes
• Divide dough into 2 or 4 pieces (depending what size pans you are using). Roll out each portion the length and width of the pan. Spread with butter and top with cinnamon sugar mixture. Fold and roll several times until the mixture is swirled throughout. Fill each bread pan. Cover with plastic cling and let rise for 20 minutes
• Set oven to 425
• Bake 20 – 22 minutes for larger loaves or 12 – 14 for smaller loaves
• Let cool
• Prepare frosting, combine all ingredients, and spread while loaves are still warm
• Let cool completely before cutting
• Enjoy! 

My favorite bread pan (code SARAH_BOWMAR10 for 10% off)

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Recipe inspo: The Food Nanny