Cinnamon Raisin Bread

This is an amazing pull apart bread recipe!

This type of bread is always a big hit for a nice breakfast or brunch. It has just a touch of sweetness, and the break apart style is easy to grab and go.

When I was growing up we called this monkey bread. I have no idea why it was called that. . .

The bread itself if a very soft dough. It is a touch on the sweeter side, and it is rich with the eggs.

The really fun part of this bread comes from dipping the balls into butter and the lovely sugar mixture.

Making the layers of the balls is how you get the pull apart function to the bread.

Coating the balls in butter is how the sugar mixture stick. During baking, it really does all mesh together.

The end result is a mix between a nice rolled cinnamon bread and a cinnamon bun. You could absolutely drizzle some icing over the top to take the bread to the next level!

Watch The Video

BUBBLE BREAD

1 Cup Milk, Scalded

1/2 Cup Shortening

1/2 Cup Sugar

1 Teaspoon Salt

1 Envelope Yeast

2 Eggs, Beaten

3 1/2 Cups Flour

1 Cup Sugar

2 Teaspoons Cinnamon

1 Cup Raisins

1 Cup Finely Chopped Nuts

1/2 Cup Melted Butter

Combine milk, shortening, 1/2 cup sugar, and salt. Cool to lukewarm. Add yeast and stir to dissolve. Stir in eggs. Add flour, mixing well. Knead for 10 minutes on a lightly floured surface. Place in a greased bowl, turning to coat. Let rise for 1 1/2 hours. Combine 1 cup sugar, cinnamon, raisins and nuts. Set aside. Punch down dough and roll into 1 1/2 inch rolls. Dip in melted butter and roll in sugar mixture. Place rolls in staggered layers in a well greased 10 inch tube pan. Sprinkle the additional sugar mixture between each roll while arranging. Pour remaining butter over all. Let rise for 1 hour. Bake in a 350 degree oven for 45 to 50 minutes. Invert on a serving platter.