Amaretto Cinnamon Raisin Bread Recipe

Amaretto Cinnamon Raisin Bread Photo

Hey guys! It’s my favorite time of year!! Bread baking season!!!! Seriously if you ask me, there is nothing better than the smell of fresh baked bread filling up my house. Who needs those silly air fresheners when you can just bake up a loaf of bread and poof, instant amazing-smelling house! Add some cinnamon and amaretto to the mix, and you might have the most perfect scent ever.

I know that look, I’m the healthy blogger… and there isn’t a stitch of whole wheat in this recipe. Plus, there’s booze. BOOZE! In breakfast morning bread! Shh.. don’t tell. I mean, everything in moderation right, peeps? And this beauty, she’s worth it.

Amaretto Cinnamon Raisin Bread Picture

Back to the bread, this tender, cinnamon-y bread. Best thing ever. There’s just one bad thing, this bread takes 2 rising periods; one and a half hours, and then another 45 minutes. I must admit I’m ready to gnaw my arm off by the time this actually makes it in the oven.


It’s totally worth it.


Amaretto Cinnamon Raisin Bread Image

Actually I take that back, the worst part might be the waiting for it to cool just long enough that you don’t burn your fingers. I could probably rob a bank I’ve burned my fingertips off so many times. Oh wait, probably shouldn’t be saying that out loud, should I? Great, now I’m on the FBI watch list. Well FBI… watch me make and eat this loaf of perfect amaretto raisin soaked cinnamon bread!

Never made bread before? Start with this one. And I think I know what recipe I’ll be sharing next, for the yeast-phobes… it’s my favorite go-to thing to bring to a house warming party. No yeast proofing required, just mix in a stand mixer, rise once and you’re done. Keep an eye out for it, it’s a keeper for sure!

If you’re not into yeast baking, you might find my tahini cookies recipe is more to your speed. Gosh, they’re good!

Amaretto Cinnamon Raisin Bread Photo

Amaretto Cinnamon Raisin Bread Recipe

Steph S.
Amaretto Cinnamon Raisin Bread will fill your house with a smell to die for. A great and comforting breakfast.
Prep Time 30 minutes
Cook Time 45 minutes
Rising 2 minutes
Total Time 3 hours 30 minutes
Servings 12
Calories 337.19 kcal


  • 2 Active Dry Yeast
  • 0.25 Granulated Sugar Plus 1 teaspoon
  • 0.75 Milk Warm
  • 1 Egg Lightly beaten
  • 5 Agave Syrup Divided
  • 1 Pure Vanilla Extract
  • 0.25 Salt
  • 4 Unsalted Butter Melted
  • 3.25 Bread Flour Plus additional for rolling
  • 0.33 Brown Sugar Packed
  • 2 Ground Cinnamon
  • 0.5 Raisins
  • 0.25 Amaretto Enough to cover the raisins to soak


  • Preheat the oven to 350°F. Begin soaking raisins in Amaretto.
  • Using a stand mixer, whisk together yeast, 1 teaspoon sugar, and warm milk until well combined; allow to sit 5 minutes.
  • Add remaining 1/4 cup sugar, egg, 3 tablespoons agave, vanilla, salt, and butter, and mix using a dough hook for 1-2 minutes.
  • Add flour and mix on medium speed for 10 minutes or until dough is nice and elastic.
  • Remove dough from stand mixer and knead by hand for another 5 minutes. Place in a covered bowl and rise for 1 1/2 hours.
  • In a small bowl mix together the filling- brown sugar, cinnamon and drained raisins until combined.
  • Roll dough out into a rectangle, 1/4-inch thick. Brush remaining 2 tablespoons agave over dough. Sprinkle filling over dough.
  • Roll up and place in a greased loaf pan. Lightly cover and allow to rise in a warm area for 45 minutes.
  • Bake for 40-45 minutes or until deep golden brown and well risen. Cool for 30 minutes before removing to a wire rack to cool completely.


Calories: 337.19kcalCarbohydrates: 56.05gProtein: 5.5gFat: 4.79gSaturated Fat: 2.54gSodium: 67.03mgFiber: 1.19gSugar: 27.8g
Keyword Alcohol, Baked, Baking, Bread, Breakfasts, Brunches
Tried this recipe?Let us know how it was!

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