Easy Cinnamon Raisin Bread Recipe

I make this cinnamon raisin bread when I need something that’s both cozy and slightly naughty — like breakfast that also counts as dessert. It’s soft, a little gooey in the swirl, studded with plump raisins, and the whole loaf smells like nostalgia and a hint of childhood cereal ads. You should try it because honestly: warm slices slathered with slightly melted butter are life-changing.

My husband has a weird, adorable thing where he judges my baking by whether he steals the heel first. He demolishes the crispy end piece before anyone gets a slice and gives me the rest with a sheepish grin. Our kid asks for “that bread with the cinnamon” for every school morning, so it’s basically become a household staple—easy enough for a rushed week, special enough for weekend guests. Once I accidentally swapped in chopped dried apricots when I was out of raisins; it was a happy disaster and now I keep apricots on the pantry shelf on purpose.

Kitchen Talk

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I learned the hard way that cinnamon-sugar likes to migrate. My first loaf had a lovely spiral on the outside and a sad, nearly-plain middle — I’d rolled it too loosely. Now I roll snug but not suffocating, and I tuck the ends well. Also, soak your raisins if you forget them in the morning; five minutes in warm water or rum and they puff up like they’re apologizing for being dry. I once tried a “no-knead” shortcut by just folding dough in the bowl and it came out decent enough to hide from guests, but if you want that proper chew and structure, do the kneading (or let the stand mixer do it).

Shopping Tips

– Baking Basics: Use bread flour if you can for better chew, but all-purpose works fine in a pinch — just expect a slightly softer crumb.
– Fats & Oils: Unsalted butter gives the best flavor control; if you only have salted, reduce any extra salt in the dough.
– Fruit: Choose plump, soft raisins (golden or regular). If they look shriveled, give them a quick soak to rehydrate before mixing in.
– Nuts & Seeds: If adding walnuts or pecans, toast them lightly first for deeper flavor and crunch.
– Flavor Boosts: Pure vanilla extract or a touch of orange zest lifts the cinnamon and makes the loaf smell like a bakery.

Prep Ahead Ideas

– You can mix the dough and do a slow, overnight rise in the fridge—cover it tightly and bake the next morning for fresh bread with minimal morning work.
– Make the cinnamon-sugar swirl the night before in a jar and keep it at room temp; sprinkle any extra over the top before baking.
– Soak raisins in warm water, juice, or rum an hour before or overnight and store them in a small airtight container in the fridge.
– Store pre-shaped loaf in the fridge (covered) if you need to bake the next day; bring it to room temp and let it proof before baking.

✔Time-Saving Tricks

– Use a stand mixer with a dough hook for effortless kneading instead of working the dough by hand.
– If you’re short on time, quick-rise (instant) yeast speeds up the first proof; just watch it so it doesn’t overproof.
– Preheat the oven while your dough has its final rise — that overlap saves 10–15 minutes off total time.
– Buy pre-graded raisins and pre-toasted nuts if you want to skip small prep steps.

✔Common Mistakes

– Overstuffing the swirl: I once put so much filling it exploded out and burned on the pan. Less is more; an even, thin layer makes a cleaner swirl.
– Underproofing: the loaf will be dense. If it doesn’t spring back slowly when poked, give it more time.
– Dry raisins: tossing them in while tiny and hard leads to pockets of tough fruit—rehydrate them first if needed.
– Too much flour: adding flour by the cup instead of by feel makes the bread dry. Dough should be soft, slightly tacky, not a brick.

What to Serve It With

– Thick slab of butter and a drizzle of honey or apple butter for breakfast.
– Soft cream cheese and a smear of jam — hello weekend brunch.
– Simple scrambled eggs and coffee for a cozy, balanced morning.
– A bowl of warm soup (butter-rich squash or carrot) for a comforting lunch.

✔Tips & Mistakes

– Let the dough proof in a warm, draft-free spot; a turned-off oven with the light on works like magic.
– If your swirl oozes, tuck the seam under the loaf before the final rise to keep things tidy.
– Slice only after the loaf cools a bit; cutting too hot will make the crumb gummy.
– If the top browns too fast, tent with foil for the last part of baking.

✔Storage Tips

Keep the loaf in a bread box or wrapped in a clean kitchen towel at room temp for 2–3 days. For longer storage, slice and freeze in a zip-top bag (toast straight from frozen). Cold slices are perfectly fine but hit that toaster or toaster oven for best texture and flavor — warmed butter is a small sacrament here. No shame in eating it cold with peanut butter on a busy morning.

✔Variations and Substitutions

– Swap raisins for currants, dried cherries, or chopped dried apricots for different flavor notes.
– Use brown sugar or maple syrup in the swirl for a deeper, molasses-like flavor.
– Stir in chopped walnuts or pecans for crunch — toast them first.
– For a slightly healthier loaf, replace up to 25% of the flour with whole wheat, but don’t go full whole wheat unless you like denser bread.
– If you’re dairy-free, use neutral oil or a vegan butter substitute; taste and texture will be slightly different but still satisfying.

Frequently Asked Questions

Easy Cinnamon Raisin Bread Recipe

Soft, lightly sweet cinnamon raisin bread with a cozy swirl and chewy raisins. Great toasted or warm with butter.

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Prep Time: 30 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 3.75 cup all-purpose flour Spoon and level for accuracy
• ▢ 0.25 cup granulated sugar For the dough
• ▢ 1.25 cup warm whole milk About 110°F, just warm to the touch
• ▢ 2.25 tsp active dry yeast About one packet
• ▢ 3 tbsp unsalted butter, melted For the dough
• ▢ 1.25 tsp fine salt
• ▢ 1 cup raisins Pat dry if rinsed
• ▢ 0.5 cup packed light brown sugar For the filling
• ▢ 2.5 tsp ground cinnamon For the filling
• ▢ 1 tbsp unsalted butter, melted For brushing the dough
• ▢ 1 tsp neutral oil To grease the bowl and pan
• ▢ 1 tbsp milk For brushing the top

Instructions

Preparation Steps

• Warm the milk until lukewarm. Stir in sugar and yeast; let foam 5–10 minutes.
• Whisk flour and salt in a large bowl. Pour in foamy yeast mixture and melted butter.
• Mix until a shaggy dough forms, then knead until smooth and elastic, 8–10 minutes.
• Knead in raisins just until dispersed. Shape into a ball.
• Lightly oil a bowl. Place dough inside, cover, and let rise until doubled.
• Stir brown sugar and cinnamon together for the filling.
• Roll dough into a rectangle. Brush with melted butter and sprinkle cinnamon sugar, leaving a bare edge.
• Tightly roll into a log, pinch seam, and set seam‑side down in a greased 9×5 pan.
• Cover and rise until puffy above the rim, 35–45 minutes.
• Brush top with milk. Bake at 350°F until deep golden and 195°F inside, 35–40 minutes.
• Cool 10 minutes, then lift out. Cool completely on a rack before slicing.

Notes

Variation: Add 1/2 cup chopped toasted walnuts to the filling for crunch. For a thicker swirl, roll the dough shorter and fatter. Serving tip: Toast slices and spread with salted butter or cream cheese. Storage: Wrap well and keep at room temperature up to 3 days, or freeze sliced bread for up to 2 months.

This recipe is an original creation inspired by classic Easy Cinnamon Raisin Bread Recipe flavors. All ingredient ratios and instructions are independently developed.