In any of our cinnamon raisin breads, Barbara, we add the raisins as is, no plumping first. In this recipe you could try either adding a thin layer on top of the cinnamon filling, relying on your knife swirling to distribute them; or adding them at the very end of mixing, before the dough is left to rise. If they don't stay evenly distributed during that first rise, you can always redistribute before transferring the dough to the pan. Either way, enjoy! Mollie@KAF

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