Cinnamon bread


  • 500 gram FunCakes Mix for Raisin Bread
  • 1 jar FunCakes Dip ’n Drip White
  • 2 bags of dried yeast
  • 240 ml of water
  • 20 gram of soft unsalted butter
  • 150 gram of welled raisins
  • Cinnamon
  • Fine Crystal Sugar
  • FunCakes Magic Roll-Out Powder
  • FunCakes Disposable decorating bags – 30 cm
  • Wilton Recipe Right Springform Pan – 25 cm
  • Wilton Cake Release
  • Wilton Wide Gide rolling pin
  • Wilton baking paper

Fill a bowl with 500 gram of Mix for Raisin Bread, 2 bags of dried yeast, 240 ml of water, two teaspoons of cinnamon and 20 gram butter and mix with a dough hook for 8 minutes to a smooth ball. Cover the bowl with plastic foil or a clean towel and let it rise for 25 minutes on a warm spot. Cover your work surface with Magic Roll-Out Powder and push the air out of the dough. Roll out into a rectangular shape with a thickness of half a cm. Sprinkle the dough with cinnamon, fine crystal sugar and the welled raisins. Roll the dough, but make sure you don’t roll it too tight.

Place a piece of baking paper on the bottom of the springform, place the ring on top and pull to close. Grease the interior with baking spray. Cut the roll into slices of 2 to 2,5 cm using a sharp knife and place them on their side in the springform. Fill the complete springform, cover with a clean towel and let it rise on a warm spot for an hour.

Preheat the oven to 220°C (convection oven 200°C) and bake the cinnamon roll for 20-25 minutes. When the top gets too dark, place a piece of aluminium foil on top so it keeps on baking but it doesn’t burn. Heat three large spoons of Dip ‘n Drip in the microwave, fill a decorating bag with it and cut off the tip. Drizzle the Dip ‘n Drip over the warm bread. This way the bread will be nicely infused with the drip and will get extra vivacious. Repeat this a second time when the bread is cooled off.