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Cinnamon Raisin Bread is a timeless classic that brings warmth and comfort to any kitchen.
With its soft and fluffy texture, rich cinnamon swirls, and bursts of sweet raisins, this bread is perfect for breakfast, snacking, or even dessert.
Whether enjoyed fresh out of the oven with a pat of butter or toasted with a drizzle of honey, it’s a homemade treat that never disappoints.
Baking this bread from scratch not only fills your home with an irresistible aroma but also allows you to control the ingredients, ensuring a healthier and more flavorful loaf.
This recipe is straightforward, requiring simple pantry staples, and is perfect for both beginners and seasoned bakers.
Why You’ll Love This Recipe
A Perfectly Balanced Sweet Bread
This cinnamon raisin bread is soft and lightly sweet, with just the right amount of spice.
The cinnamon swirl adds a touch of warmth without overpowering the natural sweetness of the raisins.
Ideal for Any Occasion
Whether you need a quick breakfast, a satisfying afternoon snack, or a base for delicious French toast, this bread is versatile and delicious in every way.
Homemade Goodness with Simple Ingredients
Unlike store-bought versions, this homemade bread is free from preservatives and artificial additives.
Plus, it’s incredibly rewarding to make from scratch.
Beginner-Friendly with Step-by-Step Instructions
Even if you’re new to baking, this recipe is easy to follow. With clear steps and helpful tips, you’ll achieve a beautiful loaf every time.
Ingredients You’ll Need
For the Dough
- Flour – All-purpose or bread flour works best for a soft and fluffy texture.
- Milk – Warm milk activates the yeast and adds richness.
- Yeast – Active dry yeast or instant yeast helps the bread rise.
- Sugar – A small amount of granulated sugar enhances flavor and feeds the yeast.
- Salt – Balances the sweetness and enhances the overall taste.
- Butter – Adds softness and a rich, buttery flavor.
- Egg (Optional) – Provides extra richness and structure to the dough.
For the Cinnamon Filling
- Brown Sugar – Adds a deep, caramel-like sweetness.
- Ground Cinnamon – The star ingredient that gives the bread its signature warmth.
- Butter – Helps the cinnamon sugar adhere to the dough for an even swirl.
For the Raisins
- Raisins – Regular or golden raisins add natural sweetness and chewy texture.
- Soaking Liquid (Optional) – Soaking raisins in warm water or rum makes them plump and juicy, preventing them from drying out in the bread.
This combination of ingredients creates a soft, aromatic loaf with a delightful balance of sweetness and spice.
Now, let’s move on to the step-by-step process of making your own homemade cinnamon raisin bread.
Step-by-Step Instructions
1. Preparing the Dough
Start by activating the yeast to ensure a good rise. In a small bowl, combine warm milk and sugar, then sprinkle the yeast over the top.
Let it sit for about 5–10 minutes until it becomes frothy. This step confirms that the yeast is active and ready to work.
In a large mixing bowl, combine the flour and salt. Add the yeast mixture, melted butter, and egg (if using).
Stir until a rough dough forms, then transfer it to a floured surface and knead for about 8–10 minutes, or until the dough is smooth and elastic.
If using a stand mixer, knead with the dough hook on medium speed for about 5 minutes.
Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1–2 hours or until it doubles in size.
2. Preparing the Cinnamon Sugar Filling
While the dough is rising, mix the brown sugar and cinnamon in a small bowl. Set it aside.
Make sure your butter is softened for easy spreading.
3. Rolling and Shaping the Bread
Once the dough has doubled in size, punch it down gently to release excess air.
Transfer it to a lightly floured surface and roll it out into a rectangle, about 9×12 inches.
Spread the softened butter evenly over the surface of the dough.
Sprinkle the cinnamon sugar mixture across the entire surface, followed by an even layer of raisins.
Starting from the shorter side, roll the dough into a tight log, pinching the seam to seal. Place it seam-side down in a greased loaf pan.
4. Second Rise and Baking
Cover the loaf with a clean towel and let it rise for another 30–45 minutes, or until it puffs up slightly above the edge of the pan.
Preheat your oven to 350°F (175°C). Once the dough has risen, brush the top lightly with egg wash (optional) for a golden, glossy crust.
Bake for 35–40 minutes, or until the top is deep golden brown and sounds hollow when tapped.
5. Cooling and Serving
Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack.
Allow it to cool completely before slicing—this helps the texture set and prevents it from becoming gummy.
Slice and enjoy plain, toasted with butter, or as the base for a decadent cinnamon raisin French toast.
Pro Tips for the Best Cinnamon Raisin Bread
Use Fresh Yeast for the Best Rise
Check the expiration date on your yeast and always proof it in warm liquid before adding it to the dough.
If it doesn’t foam, it’s no longer active and should be replaced.
Soak Raisins for Extra Juiciness
For plump and juicy raisins, soak them in warm water, milk, or even rum for 10–15 minutes before adding them to the dough.
Drain and pat dry before use.
Avoid Overfilling with Cinnamon Sugar
While it’s tempting to add extra filling, too much sugar can cause the layers to separate during baking.
Stick to the recommended amount for the best texture.
Roll the Dough Tightly for a Defined Swirl
A loose roll can cause gaps in the swirl, leading to uneven slices.
Roll the dough firmly but gently to ensure an even spiral of cinnamon throughout the loaf.
Let the Bread Cool Completely Before Slicing
Cutting into warm bread can lead to a gummy texture.
Allowing it to cool fully helps set the crumb, making for neater, more structured slices.
With these tips in mind, your cinnamon raisin bread will turn out soft, flavorful, and beautifully swirled every time.
Storage & Freezing Tips
Storing at Room Temperature
To keep your cinnamon raisin bread fresh, store it in an airtight container or wrap it in plastic wrap.
It will stay soft and delicious for up to 3 days at room temperature. Avoid storing it in the refrigerator, as it can dry out the bread.
Freezing for Long-Term Storage
If you want to enjoy your bread later, freezing is a great option. Wrap the cooled loaf tightly in plastic wrap, followed by a layer of aluminum foil or place it in a freezer-safe bag.
It can be stored in the freezer for up to 3 months.
Reheating for Best Texture
- For whole loaves: Let the bread thaw at room temperature, then warm it in the oven at 300°F (150°C) for about 10 minutes.
- For slices: Toast directly from frozen or microwave for 15–20 seconds to bring back its softness.
Frequently Asked Questions
1. Can I make this bread without eggs?
Yes!
The egg is optional and mainly adds richness. You can simply omit it or replace it with ¼ cup of unsweetened applesauce for a softer crumb.
2. How do I prevent the cinnamon swirl from separating?
To avoid gaps in the swirl, roll the dough tightly and make sure to brush a thin layer of water or milk over the surface before adding the cinnamon sugar.
This helps the layers stick together.
3. Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be denser. For a softer loaf, use half whole wheat flour and half all-purpose flour to maintain a good balance between structure and fluffiness.
4. What’s the best way to make the raisins plump?
Soaking the raisins in warm water, milk, or even orange juice for 10–15 minutes before adding them to the dough helps prevent them from drying out during baking.
5. Can I make this recipe in a bread machine?
Yes! Prepare the dough using your bread machine’s dough cycle, then roll it out, add the filling, shape it, and bake in a conventional oven for better texture and swirl definition.
Final Thoughts
Homemade cinnamon raisin bread is a delightful treat that fills your kitchen with warmth and comforting aromas.
Whether enjoyed fresh out of the oven, toasted with butter, or turned into indulgent French toast, this bread is sure to become a household favorite.
Making it from scratch is not only rewarding but also allows you to customize it to your taste—whether that means adding extra raisins, using whole wheat flour, or experimenting with different fillings.
Give this recipe a try, and let us know how it turned out! If you have any questions or want to share your baking experience, drop a comment below. Happy baking!
Cinnamon Raisin Bread
Equipment
- 1 large mixing bowl – for mixing the dough
- 1 medium bowl – for preparing the cinnamon sugar filling
- 1 measuring cup (for liquids)
- 1 set of measuring spoons – for accurate ingredient measurement
- 1 rolling pin – for rolling out the dough
- 1 9×5-inch loaf pan – for baking
- 1 dough scraper or knife – for shaping the dough
- 1 pastry brush – for applying egg wash (optional)
- 1 stand mixer with dough hook (optional) – for easier kneading
- 1 wire cooling rack – for cooling the baked bread
Ingredients
For the Dough
- 3 ½ cups 440g all-purpose or bread flour
- 1 cup 240ml warm milk (110°F/45°C)
- 2 ¼ teaspoons 1 packet active dry yeast
- ¼ cup 50g granulated sugar
- ½ teaspoon salt
- 4 tablespoons 56g unsalted butter, melted
- 1 large egg optional, for richer texture
- ¾ cup 120g raisins (soaked and drained, if desired)
For the Cinnamon Filling
- ⅓ cup 70g brown sugar
- 1 ½ tablespoons ground cinnamon
- 2 tablespoons 28g unsalted butter, softened
For Topping (Optional)
- 1 egg + 1 tablespoon milk for egg wash
Instructions
Prepare the Dough
- In a small bowl, combine warm milk and sugar, then sprinkle the yeast over the top. Let it sit for 5–10 minutes until foamy.
- In a large mixing bowl, combine the flour and salt. Add the yeast mixture, melted butter, and egg (if using).
- Mix until a rough dough forms, then knead for 8–10 minutes by hand or 5 minutes in a stand mixer until smooth and elastic.
- Transfer the dough to a greased bowl, cover with a towel, and let it rise for 1.5–2 hours, or until doubled in size.
Prepare the Cinnamon Filling
- In a small bowl, mix brown sugar and cinnamon.
- Ensure the butter is softened for easy spreading.
Shape the Bread
- Once the dough has doubled in size, punch it down gently and transfer it to a lightly floured surface.
- Roll the dough into a 9×12-inch rectangle.
- Spread softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture and distribute the raisins.
- Roll the dough tightly from the shorter side to form a log, pinching the seam to seal.
Second Rise and Bake
- Place the dough seam-side down in a greased 9×5-inch loaf pan. Cover and let it rise for 30–45 minutes, until puffy.
- Preheat the oven to 350°F (175°C).
- Brush the top with an egg wash (optional) for a golden crust.
- Bake for 35–40 minutes, until golden brown. If the top browns too quickly, tent with foil after 20 minutes.
Cool and Serve
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
- Serve warm, toasted, or use for French toast.
Notes
- For a dairy-free version, use almond or oat milk and replace butter with coconut oil or vegan butter.
- For extra plump raisins, soak them in warm water or rum for 10–15 minutes before adding them to the dough.
- To prevent gaps in the swirl, brush a thin layer of water or milk over the dough before adding the cinnamon sugar filling.
- To make ahead, prepare the dough and refrigerate overnight after the first rise. Let it come to room temperature before rolling and shaping.
- To store, keep at room temperature for 3 days, refrigerate for up to a week, or freeze for up to 3 months.
