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Raisin Recipes

Cinnamon Raisin Bread  


For Bread: 

  • 1 ½ cups warm water 

  • 2 tbsp milk

  • 2 tbsp shortening

  • 1 tsp salt

  • 4 cups bread flour

  • 3 tbsp white sugar

  • 2 tsp active dry yeast

For filling:

  • 1 cup of California Dried Fruit Cinnamon Raisin Spread

  • 2 tbsp butter

  • 3 tbsp brown sugar

  • 1 tsp ground cinnamon


Preheat oven to 350℉.

Mix together all bread ingredients. Let sit in warm place for 1 hour until it is doubled in size. Turn dough onto lightly floured surface and roll into rectangle. 

Spread dough with cinnamon and butter. Put the raisin spread over the butter and cinnamon. Roll up the dough and sprinkle brown sugar and cinnamon on top.

Put in buttered loaf pan for 30-40 minutes. 

Add cream cheese frosting if desired. 

Raisin Bread


  • ½ cup warm water

  • ¼ oz yeast

  • 1 tsp sugar

  • ¾ cup milk

  • ¼ cup butter, softened

  • 2 eggs

  • 1 tsp vanilla

  • 1 cup raisins

  • ½ tsp salt

  • ½ tsp cinnamon

  • 4 cups flour

  • 5 tbsp butter, softened

  • 2-3 tbsp cinnamon

  • 3-4 tbsp sugar



In a small bowl, mix sugar and yeast into warm water, set aside. Bring milk to a simmer. Turn off heat, allow to cool down.

Cream together butter and brown sugar. Mix in eggs and vanilla. Mix in yeast and milk. Slowly add in flour and salt. Knead for 5 minutes. 

Place in a greased bowl, cover & let rise for an hour. 

On a floured surface, roll into a rectangle. Spread on butter, cinnamon, & sugar. 

Roll and flip ends up on top. Allow to rise.

Bake 35-40 minutes. (golden brown on top)

Turn off oven and leave in for 15 minutes.

Cinnamon Raisin Muffins 


For Muffins: 

  • ¾ cup California Dried Fruit Cinnamon Raisin Spread

  • 1 ¾ cups all-purpose flour

  • 2 and ½ teaspoons baking powder

  • ½ teaspoons salt

  • ½ teaspoons ground cinnamon

  • ½ cup brown sugar packed

  • ¼ cup granulated sugar

  • ⅓ cup salted butter melted

  • 1 large egg

  • 1 teaspoon vanilla extract

  • ¾ cup milk

For Topping: 

  • 3 Tbsp brown sugar

  • 1 tsp ground cinnamon



Preheat oven to 400℉. Spray a 12 cup muffin pan with cooking spray, or use paper liners. Set aside. 

In a large mixing bowl combine flour, baking powder, salt, cinnamon, and sugars. Stir with a whisk to combine. Make a well in the center. 

Whisk the butter, egg, vanilla, and milk together in a bowl until well blended. Pour into the center of the flour mixture. 

Fold everything until moistened, and avoid over-mixing. 

Fold in California Dried Fruit Cinnamon Raisin Spread. Divide the batter among the prepared muffin cups. Mix the cinnamon and sugar topping in a small bowl and sprinkle it over the muffins. 

Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. 

Cinnamon Raisin Baklava 


  • 1 teaspoon ground cinnamon

  • California Dried Fruit Cinnamon Raisin Spread

  • 1 (16 oz) package fillo dough

  • 1 cup butter, melted

  • 1 cup white sugar

  • 1 cup water

  • ½ cup honey

  • 1 teaspoon vanilla extract

  • 1 teaspoon lemon zest



Preheat oven to 350℉ and butter a 9x13 inch baking dish. 

Mix cinnamon and California Dried Fruit Raisin Cinnamon Spread. Unroll phyllo and cut stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out. 

Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Spread 2-3 tablespoons of the cinnamon raisin mixture on top. Repeat layers until until all ingredients are used, ending with about 6 sheets sheets of phyllo. Using a sharp knife, cut baklava (all the way to the bottom of the dish) into four rows, then nine times diagonally to make 36 diamond shapes. 

Bake for 50 minutes, until golden and crisp. 

While baklava is baking, combine sugar, and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla, and lemon zest. Reduce heat and simmer for 20 minutes. 

Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving.  

Oatmeal Raisin Cookies


  • 1/2 Cup(s) plus 6 tablespoons butter, softened

  • 3/4 Cup(s)  packed brown sugar

  • 1/2 Cup(s) granulated sugar

  • 2 eggs

  • 1 Teaspoon(s) vanilla

  • 1-1/2 Cup(s) all-purpose flour

  • 1 Teaspoon(s) baking soda

  • 1 Teaspoon(s) ground cinnamon

  • 1/2 Teaspoon(s) salt 

  • 3 Cup(s) oats

  • 1 Cup raisins


Heat oven to 350°F.

In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. 

Drop dough by rounded tablespoonfuls onto greased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. 

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