Easy Cinnamon Raisin Bread
Making bread from scratch is always worth it, and cinnamon raisin bread specifically is one of those recipes that makes the whole house smell like a bakery for hours. This one is warm and soft with a cinnamon paste swirled through the center and raisins folded throughout. Good warm with butter. Better toasted the next day.
The recipe takes about 2 hours and 35 minutes from start to finish — most of that is hands-off rising time. The active work is closer to 30 minutes. You need a stand mixer with a dough hook for the cleanest result, though hand-kneading works with more effort and time.
Before you start: all ingredients need to be at room temperature, and the milk needs to be warmed to exactly 115°F before the yeast goes in. Too hot kills the yeast. Too cool and it won’t activate. Use a thermometer if you have one. The yeast should be foamy and active within 5-10 minutes — if it isn’t, start over with fresh yeast rather than continuing with a batch that won’t rise.
This cinnamon raisin bread is so good warm and with a little bit of butter or jelly. Making bread from scratch is always worth it!
Ingredients
- Milk
- Active dry yeast
- Brown sugar
- Butter
- Eggs
- All-purpose flour
- Salt
- Cinnamon
- Raisins
Milk (1 cup, warmed to 115°F): The liquid that activates the yeast. Temperature matters more here than anywhere else in the recipe — use a thermometer. 115°F feels warm to the touch but not uncomfortable. Whole milk gives the richest result; 2% works.
Active dry yeast (2¼ teaspoons — note the recipe card says 2¼ tablespoons which is far too much): Standard one packet of active dry yeast. Active dry yeast needs to be activated in warm liquid first — it’s not interchangeable with instant yeast without adjusting the method. Check the expiration date before using; dead yeast is the most common reason bread doesn’t rise.
Brown sugar (½ cup, divided — ¼ cup for yeast activation, remaining for cinnamon paste): The ¼ cup added to the warm milk feeds the yeast during activation. The remaining goes into the cinnamon paste. Light or dark brown sugar both work.
Butter (11 tablespoons total, softened and divided): 8 tablespoons go into the dough for richness and a tender crumb. 3 tablespoons go into the cinnamon paste. Everything needs to be genuinely room temperature — cold butter won’t incorporate smoothly into the dough.
Eggs (2): Added after the yeast mixture is foamy. Room temperature eggs incorporate more smoothly than cold ones.
All-purpose flour (3½ cups): Measured by spooning into the cup and leveling. Too much flour makes a dense, dry loaf.
Cinnamon (2 tablespoons): All goes into the cinnamon paste that spreads across the rolled-out dough before it’s rolled into the loaf shape. Two tablespoons gives a strong, present cinnamon flavor — reduce to 1 tablespoon if you want subtler spice.
Raisins (½ cup): Added during the last 2 minutes of kneading so they distribute evenly without getting broken down into the dough.
How Do You Make This Cinnamon Raisin Bread? Step By Step Instructions:
Warm the milk up to 115°f and add 1/4 cup of brown sugar and the yeast. Set aside as the yeast acts or becomes foamy.
While the yeast activates, crack a whisk the eggs into a mixing bowl then gradually whisk the softened butter and yeast mixture when foamy.
Add the flour and salt and using a dough hook, mix and knead the dough for 8 minutes.
Add the raisins and then continue kneading the dough for 2 more minutes
Place the rough sticky dough in a greased bowl and cover it for 1 hour to proof.
While the dough is proofing, mix the remaining butter and sugar with the cinnamon to create a cinnamon paste.
Place the rough sticky dough in a greased bowl and cover it for 1 hour to proof.
While the dough is proofing, mix the remaining butter and sugar with the cinnamon to create a cinnamon paste.
Once the dough has doubled in size, place the dough on a slightly dusted surface, and stretch the dough out to a rectangle with the short side the same length as the bread pan and the long side slightly longer.
Using a silicone spatula, spread the paste across the dough leaving a border completely around the edge.
Roll the dough tightly and place the dough in an oil-sprayed bread pan seam side down.
Cover the loaf and let rise for 30 minutes.
Preheat the oven at 375° and cook for 45 minutes or until the bread’s internal temp is 200°
Remove and let cool before removing from the pan and slicing.
Frequently Asked Questions
Q: Can I use bread flour instead of all-purpose flour? A: Absolutely! Bread flour gives the bread a chewier texture.
Q: Is it possible to make this bread without a stand mixer? A: Yes, you can knead the dough by hand, though it will take a bit more effort.
Q: Can I use instant yeast instead of active dry yeast? A: Yes, instant yeast can be used and doesn’t require activation in warm water.
Q: What if I’m not a fan of raisins? A: You can omit them or substitute with another dried fruit like cranberries.
Tips and Tricks
- Ensure all ingredients are at room temperature for better mixing.
- When letting the dough rise, place it in a warm, draft-free spot.
- To check if the bread is done, look for an internal temperature of about 190°F.
- Brushing the top of the bread with egg wash before baking will give it a lovely sheen.
Variations
- Sourdough Cinnamon Raisin Bread: Use an active sourdough starter in place of yeast for a tangier flavor.
- Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for a healthier version.
- Nutty Delight: Add chopped walnuts or pecans for an extra crunch.
Where to Serve
This bread is perfect for breakfast, served with a smear of butter or cream cheese. It’s also a delightful addition to brunch tables or as a sweet treat in children’s lunchboxes.
Storage
Wrap the bread in plastic wrap or aluminum foil and store at room temperature for up to 4 days. For longer storage, freeze it in airtight containers.
Common Problems and How to Avoid Them
Dough Not Rising: Ensure your yeast is fresh and the environment for the first rise is warm enough.
Bread Too Dry: Avoid overbaking and ensure accurate measurements of ingredients.
Uneven Raisin Distribution: Knead the raisins evenly into the dough.
THE YEAST ACTIVATION
The yeast activation step in this recipe is the foundation everything else depends on. When you add the yeast and brown sugar to the warmed milk (115°F is the target — too hot kills the yeast, too cool and it won’t activate), you should see the mixture become visibly foamy and bubbly within 5-10 minutes. It should smell slightly yeasty and sour. If after 10 minutes nothing has happened — no bubbles, no foam, no volume increase — your yeast is dead or the milk was the wrong temperature, and you should start over with fresh yeast rather than continuing. Proceeding with inactive yeast produces bread that won’t rise.
Topping Options
- Cinnamon Sugar: Mix cinnamon with white sugar for a sweet crust.
- Melted Butter: Brushing with melted butter right out of the oven adds flavor and softness.
Why This Recipe Works
This cinnamon raisin bread recipe is a perfect balance of sweet and spicy, with juicy raisins adding bursts of flavor. The process of making homemade bread is therapeutic and rewarding, especially when you end up with a beautifully risen, delicious loaf of bread.
Remember, homemade bread like this doesn’t contain preservatives, so enjoy it fresh or freeze it for later. Happy baking!
Check out these other yummy bread recipes!
Easy Cinnamon Raisin Bread
This cinnamon raisin bread recipe combines warm cinnamon and sweet raisins in a soft, fluffy loaf, perfect for a comforting breakfast or snack. It's easy to make and customizable, ensuring a delightful homemade bread experience every time.
Ingredients
- 1 cup milk
- 2 1/4 tablespoons active dry yeast
- 1/2 cup brown sugar
- 1 stick + 3 tablespoons butter, divided
- 2 Eggs
- 3 1/2 cup All-purpose flour
- 1 tsp salt
- 9 tbsp Butter, divided and softened to room temp.
- 2 tablespoons cinnamon
- 1/2 cup raisins
Instructions
- Warm the milk to 115°F. Add ¼ cup of the brown sugar and the yeast, stir gently, and set aside for 5-10 minutes until foamy and visibly active. If nothing happens after 10 minutes, start over with fresh yeast.
- In a stand mixer bowl, whisk the eggs. Add the softened butter (8 tablespoons) and the foamy yeast mixture and whisk until combined.
- Add the flour and salt. Using the dough hook, mix and knead on medium speed for 8 minutes until the dough is smooth and elastic.
- Add the raisins and knead for 2 more minutes until evenly distributed.
- Transfer to a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
- While the dough rises, mix the remaining 3 tablespoons of softened butter with the remaining ¼ cup brown sugar and the cinnamon until it forms a smooth paste.
- Once doubled, punch the dough down and turn it out onto a lightly floured surface. Roll or stretch into a rectangle with the short side matching the length of your loaf pan and the long side about 3 times as long.
- Spread the cinnamon paste evenly across the dough with a silicone spatula, leaving a 1-inch border on all four edges.
- Starting at the short end, roll the dough tightly into a log. Place seam side down in a greased 9x5 inch loaf pan.
- Cover loosely and let rise for 30 minutes. Preheat oven to 375°F.
- Bake for 45 minutes, until deeply golden on top and the internal temperature reaches 200°F.
- Cool in the pan for 10 minutes, then turn out onto a wire rack. Cool completely before slicing — at least 1 hour. Slicing warm compresses the crumb.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 473Total Fat 20gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 6gCholesterol 95mgSodium 467mgCarbohydrates 65gFiber 4gSugar 19gProtein 10g
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