Looking for the perfect no-knead Cinnamon Raisin Bread recipe? If so, this recipe is a delicious bread with a nice chewy crust and soft fluffy center. Slather on some butter, drizzle with honey, or eat as you wish. There’s something incredibly comforting about the smell of fresh-baked bread filling your home, and when that bread is Cinnamon Raisin Bread, it’s next-level cozy. But what if I told you that you can make this warm, sweet, and delicious bread with zero kneading? That’s right! This No-Knead Cinnamon Raisin Bread is the perfect way to enjoy homemade bread without all the effort. You get the same soft, fluffy texture and deliciously spiced flavor, but with none of the fuss.

Cinnamon raisin bread on table that is half sliced into slices

Making bread at home can seem intimidating, but this recipe is so easy, even beginners can pull it off. The beauty of no-knead bread is that you don’t have to spend time working the dough or worrying about over-mixing. You simply mix the ingredients together, let the dough rest, and then bake it to golden perfection. It’s as simple as that—and you still end up with a loaf that’s soft on the inside, with a sweet cinnamon swirl, and a little pop of raisins in every bite.

Cinnamon raisin bread on table that is half sliced into slices with one slathered with butter

One of the best parts about this no-knead recipe is how little hands-on time it requires. After mixing the ingredients and letting the dough rise, you don’t have to do much more than shape it and bake it. Plus, it’s a perfect recipe to make ahead. You can mix up the dough the night before, let it rise overnight, and bake it the next morning for a fresh loaf ready in no time. It’s great for breakfast, as a snack, or even served alongside soups or salads for a comforting meal.

Cinnamon raisin bread on table with a piece covered in butter

Also, check out my white bread recipe, a delicious homemade bread that is so simple. You can also consider trying this popular Amish white bread recipe. For a sweet bread, try this lemon bread recipe.

cinnamon raisin bread sitting on a marble countertop

Why You’ll Love This Recipe

Easy Homemade Bread: This recipe is perfect for first-time bakers and requires minimal effort to create a delicious, artisan-style loaf.
Sweet Cinnamon Flavor: Ground cinnamon and sugar combine to give this bread a warm, comforting taste that pairs perfectly with raisins.
Simple Ingredients: This recipe doesn’t require a ton of effort to make. So raid your fridge and pantry for easy everyday ingredients you might already have on hand.
Great Dessert: This is a fantastic dessert bread or even breakfast bread to snack on with your warm cup of coffee in the morning. It is versatile.

ingredients for this No-knead Cinnamon Raisin Bread in containers on marble countertop

RECIPE INGREDIENTS

Bread Flour: Bread flour has a higher protein content, which helps create a strong gluten structure and a chewy texture. For a lighter option, you can use all-purpose flour or a mix of whole wheat flour and bread flour.
Instant Yeast (or Active Dry Yeast): Yeast is essential for leavening the dough and creating a light, airy texture. If you’re using active dry yeast, I recommend activating it in lukewarm water before adding it to the dry ingredients.
Salt: Salt enhances the bread’s flavor and regulates yeast activity. I used kosher salt for this recipe, but you can use sea salt.
Sugar: Sugar adds sweetness to the bread. You can substitute it with brown sugar, maple syrup, or honey.
Ground Cinnamon: Cinnamon provides a warm, aromatic flavor that complements the raisins. To make the cinnamon flavor stronger, increase the amount slightly.
Raisins: They add natural sweetness and a chewy texture to the bread. You can substitute them with dried cranberries or chopped dried apricots.
Lukewarm Water: Water hydrates the dough and activates the yeast. For optimal yeast activity, ensure the water is between 90-100°F (32- 38°C).
Oil: Oil adds moisture to the dough, resulting in a softer crumb. I used olive oil, but you can use vegetable oil or melted butter for added richness.

flour and yeast mixture in a glass bowl for the cinnamon raisin bread

spices and raisins in a bowl for cinnamon raisin bread on counter

RECIPE TIPS

Let the Dough Rest: Allowing the dough to rest during stretch and folds helps develop gluten without over-kneading.

Proof in a Warm Spot: To help the dough rise faster, place it in a warm, draft-free area. For a slow rise, place the dough in the fridge.

Double the Recipe: Make two loaves and freeze one for later. It’s a great way to save time.

Score your bread: Use a sharp knife or bread lame to score the top of the loaf about ¼-inch deep. A simple ‘X’ or single diagonal slash works well for this dough.

Bake As Directed: Make sure to bake the bread as directed and follow the directions. If your bread gets done before the time is up, remove it and allow it to cool. Otherwise, you will dry out your bread.

cinnamon raisin bread on table with butter spread on top and ingredients around it on table

STORAGE & REHEATING

Here are some simple ways to store and freeze your bread for eating later down the line.

Storage: Store the bread in an airtight container or tightly in plastic wrap. It will stay fresh at room temperature for up to 3 days.

Freezing: Wrap the cooled loaf in plastic wrap and place it in a freezer-safe bag. Freeze it for up to 3 months. Thaw it at room temperature or in the fridge overnight.

Reheating: Reheat the bread in a preheated 350°F (175°C) oven for 5-10 minutes to restore the crispy crust. You can also toast individual slices.

cinnamon raisin bread loaf on table with overhead shot of bread

And don’t worry if you don’t have a fancy bread pan—you can use a regular baking dish or even a round Dutch oven. This recipe is flexible, so you can work with what you’ve got. The best part? You’re still going to end up with a loaf of cinnamon raisin bread that tastes like it came straight from a bakery.

no knead raisin bread sliced and placed on table with cinnamon sticks and raisins around the loaf of bread

SUBSTITUTIONS

Here are just a few ways you can change up the ingredients to alter the flavor of your bread a bit. Feel free to adjust the recipe as you would see fit.

Flour: Substitute all bread flour with all-purpose flour or a mix of whole wheat and all-purpose flour.
Yeast: Use rapid-rise yeast, which is a type of instant yeast.
Sugar: Use brown sugar, maple syrup, or honey.
Raisins: Use dried cranberries or chopped dried figs.
Oil: Substitute oil with melted butter or coconut oil.
Water: Replace water with milk for a richer flavor.

cinnamon raisin dutch oven bread sliced and placed on table with two cinnamon sticks sitting in front of loaf

What makes this Cinnamon Raisin Bread so special is the combination of warm cinnamon and the slight sweetness from the raisins. The dough itself is so easy to work with, and it rises beautifully while it sits. When you bake it, the result is a loaf that’s tender, aromatic, and perfect for toasting with butter or enjoying on its own. Whether you slice it thick or thin, each bite is a little piece of heaven.

round loaf of No-knead Cinnamon Raisin Bread sitting on table for a close up view

What’s even better about this No-Knead Cinnamon Raisin Bread is how versatile it is. You can enjoy it fresh out of the oven with a spread of butter, or you can slice it and make cinnamon toast for breakfast the next day. It’s also great for making French toast—just dip the slices in your egg mixture and cook them up for a deliciously sweet twist on a classic breakfast. And if you have any leftovers (which is unlikely!), you can easily store the bread and enjoy it for several days. It stays fresh, soft, and full of flavor, making it the perfect homemade treat to share with family or savor on your own!

round loaf of cinnamon raisin bread on table with a bowl of raisins behind it

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but activate it in lukewarm water with a pinch of sugar before adding it to the dry ingredients.

Can I make this recipe without a Dutch oven?

Sure! You can use a cast-iron pan or bake it on a baking sheet, but the crust may not be as crispy. When I open bake, I usually place a pan with ice cubes in the oven and the bread to create a moist environment, which helps the dough rise.

How do I know when the bread is done?

The internal temperature of your fully baked bread should be 190-200°F (88-93°C), and the crust should be golden brown.

Can I freeze the dough?

Yes, you can freeze the dough after the first rise. Thaw it in the fridge overnight, shape it, and let it undergo a second rise before baking.

Why is my bread dense?

This could be due to under-proofing, using too much flour, over-kneading, or using old yeast.

slice of cinnamon raisin bread with butter slathered on top of it

So if you’ve ever wanted to make homemade bread but felt like it was too complicated, this No-Knead Cinnamon Raisin Bread is your answer. It’s simple, delicious, and will make your home smell absolutely amazing. Give it a try—you’ll be hooked after the first slice!

homemade cinnamon raisin bread partly sliced and sitting on table with some raisins in a bowl behind it

More Tasty Recipes To Try

Cinnamon Raisin Bread Recipe

Course Side Dish

Prep Time 15

Cook Time 40

Total Time 4 55

Servings 12 servings

Learn how to make this cinnamon raisin bread recipe. It is a no knead cinnamon bread that is so simple to make. Made with easy pantry staple ingredients, for that fresh bread that you are dreaming of.

Ingredients

▢ 4 cups 500g bread flour
▢ 2 ¼ teaspoons 7g instant yeast OR 2 ¼ teaspoons (7g) active dry yeast (see Step 1 for activation)
▢ 1 ½ teaspoons 8g Kosher salt OR 1 teaspoon (8g) table salt
▢ 3 tablespoons 38g white sugar (adjust for sweetness)
▢ 2 tablespoons ground cinnamon
▢ ⅔ cup 100g golden raisins
▢ 1 ¼ cups 300ml lukewarm water (90-100°F / 32-38°C)
▢ 1 tablespoon 15g oil (for a softer crumb)

Instructions

In a large mixing bowl, whisk together the dry ingredients: flour, yeast, salt, sugar, cinnamon, and golden raisins. Add the lukewarm water (90-100°F / 32-38°C) and oil, then mix with a wooden spoon or clean hands until a shaggy dough forms. Cover the dough with a damp towel or plastic wrap and let it rest for 30 minutes.
Stretch and fold the dough by grabbing one side, stretching it up, and folding it over. Repeat on all four sides. Let the dough rest for 20 minutes, then repeat the stretch and folds twice more. This is a great way to develop gluten with little effort.
Cover the bowl with a kitchen towel or plastic wrap and let the dough rise in a warm spot until it doubles in size (this will take about 1.5 to 2 hours).
Lightly flour a surface and turn out the dough. Gently press it down and shape it into a square, then fold the edges toward the center, roll it like a burrito, and form a smooth dough ball. Use a bench scraper or dough scraper if needed.
Place the dough seam-side up in a floured bowl or banneton (this prevents sticking during proofing). Cover with a damp towel or plastic wrap and let it proof for 1.5 to 2 hours at room temperature.
About 30 minutes before the final rise is complete, place your Dutch oven or cast iron pan in the oven and preheat to 450°F (230°C). Turn the dough out onto a piece of parchment paper, seam-side down, score it with a knife or a bread lame and then carefully transfer it to the hot Dutch oven. Use oven mitts to handle the preheated Dutch oven. Cover and bake for 25 minutes. Remove the lid and bake for another 15-20 minutes until the top of the loaf turns golden brown and develops a crispy crust.
Let the bread cool completely on a wire rack for at least 2 hours before slicing with a sharp knife. Enjoy this easy homemade bread with its sweet cinnamon flavor and juicy raisins!

Equipment

Large Mixing Bowl

Wooden Spoon

Kitchen Towel or Plastic Wrap

Floured Bowl or Banneton

Dutch Oven or Cast Iron Pan

Parchment Paper

Oven Mitts

Wire Rack

Sharp Knife

Did you make this recipe?

Make sure to follow on Pinterest for more recipes!

Print Recipe Pin Recipe