Cinnamon Raisin Bread
This Cinnamon Raisin Bread is one of the simplest breads you can make at home from scratch, and it’s loaded with wonderful cinnamon flavor and juicy raisins. It’s completely free of preservatives and dough conditioners, and is wonderful simply sliced or toasted with butter.
Homemade bread takes a bit of work and time, but to me it’s always worth it. I’d rather make my own instead of buying one of those 3-week shelf stable loaves that has 50 unpronounceable ingredients instead of 5.
What I do to make things easier is have a “bread baking day” from time to time where I’ll bake several different loaves at once, then store them in the freezer. It lasts me quite a while.
To those who read my Apple Pie Panini post, this is my recipe for Homemade Cinnamon Swirl Raisin Bread that I used for the sandwich. This cinnamon raisin bread is adapted from my plain sandwich bread post.
If you’re not a fan of raisins, feel free to leave them out and simply enjoy the cinnamon sugar swirl. It won’t affect the baking results at all!
What’s really nice about this cinnamon raisin bread recipe is there’s not a lot of special requirements. We’ll use all-purpose flour instead of bread flour, and other ingredients that are probably already in your pantry.
Tips for Best Results
Resist the urge to add more flour – The more flour you add, the denser your cinnamon raisin bread will be. This is true of all bread. The dough here will be slightly sticky, but this is what gives us a lighter crumb, so be mindful about adding more flour.
Don’t rush the initial rise – You will need about an hour for the dough to double in size, but if your kitchen is cool, it could potentially need two hours. Be patient. This is the time the yeast needs to put the gas bubbles in the dough, which helps the end result be lighter rather than denser.
Get the good cinnamon – Ground cinnamon varies hugely in quality and potency, and ideally you want a good quality Ceylon cinnamon for this so the aroma and flavor really sing. My absolute favorite is King Arthur Flour’s Vietnamese cinnamon.
Step by Step Overview:
Start by stirring together warm milk, butter, yeast, and a little honey, and let it sit for 10 minutes until foamy:
Instant yeast is preferred, but you may also use active dry yeast if that’s all you have.
Also, I prefer honey for its flavor, and I love its qualities for bread. However, you may also substitute white sugar or maple syrup instead.
Combine this liquid with all-purpose flour, eggs, salt, and raisins in the bowl of a stand mixer, and knead with the dough hook attachment for 10 minutes:
Go Fancy with the Raisins
This recipe works great with the standard, smaller raisins that you find at any grocery store. However, feel free to go fancy with the raisins if you’d like! You can try a medley, use jumbo golden or flame raisins, or whatever variety you prefer. Trader Joe’s has some great choices.
Let this soft, sticky dough double in size, covered, and ideally in a warm place. This doubling should take an hour or two (and if your kitchen is as cold as mine is right now, it will take two)!
I also do this right in the stand mixer bowl, instead of transferring to a greased bowl.
Once the dough has risen, it should look stretchy and strand-like, like this:
Remove the dough and stretch it out into a rectangle on a lightly floured surface, trying to add as little flour as possible:
Make the cinnamon filling by mixing together melted butter, brown sugar, and tons of good cinnamon:
Spread the cinnamon filling all over the rectangle, then tightly roll it up:
Pinch the seam shut at the end, then place the dough roll in a standard 9×5 butter greased loaf pan:
Cover the pan with plastic wrap and let the dough rise for about an hour, until it rises above the top of the pan:
Into the oven it goes until it comes out a deep golden brown on the top:
If at any point the top of the bread starts to look too golden, you can either cover it with aluminum foil or parchment paper, or move it down to a lower rack.
If you have a thermometer, check that the internal temperature is at least 190F. It’s fully baked when it’s between 190 and 200 degrees F.
After baking, let the bread cool completely on a wire rack before slicing it. If you slice into it too early, the bread will not cut as cleanly, and it may be gummier than it should be on the inside. The cooling stage is an essential part of the process.
How to Serve
Once your delicious cinnamon raisin bread has cooled, you can slice it up and eat it toasted with salted butter, which is such a nice contrast to the sweet raisins and cinnamon. Or make this glorious Apple Pie Panini with it. When I have it, I like spreading it with Homemade Orange Honey Butter.
You may also use this bread for Bread Pudding, Bananas Foster French Toast, or sandwiches.
Homemade English Muffins, Homemade Cornbread, and Pumpkin Muffins are a few of my other favorite recipes to bake. Enjoy!
Recipe Tips and FAQ
Keep in an airtight container at room temperature for up to 2 days, in the fridge for 10 days, or in the freezer for 3 months.
Store in an airtight container for up to 3 months. To thaw, leave in the fridge overnight, or on the counter for 1 to 2 hours.
The toaster is best, cut in slices. However, you may also re-warm the whole loaf in a 300F oven for about 10 minutes, until warmed through.
Certainly not all of it, though you may be able to get away with swapping out half of the all-purpose for whole wheat. Expect the crumb to be much denser. You cannot develop as much gluten with whole wheat flour, so it’s not recommended.
Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page. Or, follow me on Facebook, Instagram or Pinterest!
Cinnamon Raisin Bread
Ingredients
For the dough:
- 1 cup whole milk
- 4 tbsp unsalted butter melted
- 3 tbsp honey
- 2.25 tsp instant or quick rise yeast (you may also use active dry)
- 17.5 ounces by weight all-purpose flour (3.5 cups, measured)*
- 1 tsp salt
- 2 eggs
- 1/2 cup raisins**
- butter for greasing the pan
For the cinnamon filling:
- 1/4 cup brown sugar
- 2 tbsp ground cinnamon***
- 2 tbsp unsalted butter melted
- 1/8 tsp salt
Instructions
- Combine the milk, melted butter, and honey in a microwave safe glass.
- Heat the liquid in the microwave**** to 110 to 115 degrees F, then stir in the yeast. Let this mixture sit for 10 minutes, until foamy.
- Pour the yeast liquid into the bowl of a stand mixer, and add the flour, salt, eggs, and raisins.
- Stir it around with a wooden spoon or the dough hook of the mixer until roughly combined.
- Fit the stand mixer with the dough hook, and knead for 10 minutes on medium low speed.
- Cover the dough bowl with plastic wrap and let the dough rise for one to two hours, until doubled in size.
- Lightly flour your countertop and spread the dough into a rectangle that is the length of your loaf pan (I use a standard 9x5inch pan). It doesn't have to be perfect.
- Make the cinnamon filling by stirring together the brown sugar, cinnamon, butter, and salt.
- Spread this mixture all over the top of the dough rectangle, then roll the dough up like a cinnamon roll, and pinch the seam shut.
- Grease a 9×5 loaf pan with butter, and place the bread roll seam side down into the pan.
- Cover the loaf with plastic wrap and let it rise for 60 minutes, until the dough has risen past the top of the loaf pan.
- Preheat the oven to 375 degrees F, and place a sheet pan on the lowest shelf of the oven. Add enough boiling water to cover the bottom of the sheet pan, then bake the bread on the shelf above the water for 40-50 minutes until the inside registers 190 to 200 degrees on an instant read thermometer.
- Let the bread cool completely on a wire rack before slicing it. Enjoy!
- Storing: since there are no preservatives, the bread will only keep for a few days at room temperature. I recommend freezing any unused bread.
Notes
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated in September 2018. Originally published November 2013.
139 Comments on “Cinnamon Raisin Bread”
I used 2 cups bread flour, 1.5 cups whole wheat flour and doubled the raisins. Also added a teaspoon of vanilla paste to the dough. Result was spectacular. Hearty, earthy loaf with just the right amount of sweetness and a crunchy crust. Will repeat for sure!
I gotta tell you that your recipe is amazing. And I’m a baker and cook.
I decided to cut the recipe in half. I forgot to half the instant yeast, but it came out fantastic anyway. I usually add more than recipes call for.
In the future I would divide dough from half of the recipe into 2 loaf pans as it makes a smaller slice and I can give a loaf to a friend.
I did roll the dough very thin so I had more swirl. Raisins are fine going in dry which I kneaded in at end so as not to crush them.
I’m enjoying the first slice with some grass fed butter.
You get a bravo for sharing this!!!! Will be a regular in my house!!!!
Like most bakers I couldn’t just make the recipe as is but had to tweak it a little. I added a tbs of sugar to the dough. Soaked 1 cup of raisins in the egg for 1/2 hour, and tripled the filling cause I have one huge sweet tooth. Came out wonderful! Will make it again!
Making this for the first time…and all my raisins have basically disintegrated during the kneading (with my machine). Better to add after the first rise??
This recipe is the bomb! I followed it almost to the tee, although I doubled the raisins, brown sugar and butter batter. The dough was really easy to work with and rose beautifully. I brushed it with butter after it was baked and it looked (&tasted) wonderful!this is a keeper! Thank you
I made this bread but 17.5 oz which calculates to 495 g are not 3.5 cups of flour… more like 4 cups.. anyway I added 3.5 cups of flour and the dough was super sticky! I’m a beginner bread baker so I worked with it but needless to say it was not rolled but somehow I put it in pan and oven.. 20 min later the top is burning so I put an aluminum foil on top, didn’t tuck it, just draped it on top…… I do have a pan with water right under it.
Thinking now I should have added that additional flour! Maybe next time. The bread is very nice and light, the swirl is all over the place but taste is perfect!
This bread is fantastic. Thank you for the recipe.
I’ve been making this bread for a few months now and it turns out perfect every time. I get 2 loaves and a good thing too. We have a raisin bread monster here. One other thing I make the dough in my trusty old Zo bread baker and I knead the raisins in when it’s finished rising.
Hi, the raisin loaf looked good when i took it out of the oven. It even tasted great. The only thing is that there was a big air pocket at the top part right above the cinnamon sugar layer. The bottom layer did separate as much. What did it do wrong?
I could not get the dough to form like the picture without extra flour.
Why do you bake with a water tray? Doesn’t that make it crusty? Can I bake without?
It does make the crust much more crisp if you use the water underneath the loaf. It turns out great!!#
Do you think that I could knead this without a stand mixer but by hand? How long would you recommend mixing for?
I made this recipe today and it’s the best bread I’ve ever made!
I made this bread and messed it up by FORGETTING TO PUT IN THE EGGS AND RAISINS !!
I put it in the oven to raise at 180 and 45 min later I Realized what I Forgot 😏
I took it out put it back in my mixer and added the missing ingredient. I then used my dough hook
to mix it together 😟 I WAS SURE IT WASA LOST CAUSE !!
I still put put it back in the oven to complete the raising 😜
It came out Huge !!!
I finished it and it was DELICIOUS and looked Great😀
Messed this up but managed to save it! I’m no expert cook, but here’s what happened and what i did-
Mixed up my teaspoon and tablespoon measurements in the beginning, so i ended up with 2.25 tablespoons of yeast! Which obviously is very bad! I doubled all other ingredients, adding the doubled up milk and etc into the already bubbling yeast mixture, and let it continue to do whatever in the ten minute timer that was going. Besides doubling EVERYTHING, i also shortened the second rise time in half, and let myself be a bit rough with the dough (didn’t punch it down or anything, i just didnt try to preserve bubbles at any point).
Came out still gorgeous, if in a doubled amount! You can taste the yeast flavor, but not overwhelmingly so, and frankly i prefer my homemade bread a bit yeasty. If anyone makes this mistake, it seems like whatever i did was at the very least functioning, if not a perfect solution. I hope you can do better with this information!
5 stars!
This was my first time making raisin bread, and I followed the recipe to a T. It came out PERFECT! I also brushed the finished loaf tops with butter. It looks exactly like store bought and tastes even better! I managed to get TWO loaves out of the dough, which is good because we LOVE raisin bread 🙂 No more paying $4 for a dinky little loaf at the store!
Thanks for this recipe! It’s perfect as is 🙂
Thank you Lorie, glad you enjoy this bread so much!