Cinnamon Raisin Bread Recipe: Easy Steps for Perfect Loaves

Why This Cinnamon Raisin Bread Recipe Will Become Your New Favorite

There’s something almost magical about pulling a perfectly swirled loaf of cinnamon raisin bread from your oven. That moment when you slice into it and reveal those beautiful cinnamon spirals? Pure kitchen joy! After years of fine-tuning, I’m excited to finally share my go-to recipe for cinnamon raisin bread with you.

Unlike store-bought versions that often disappoint with skimpy raisin distribution and weak cinnamon flavor, this homemade version lets you control exactly what goes into your bread. Whether you’re a weekend baker looking for a special breakfast treat or a bread-making newbie ready to try something beyond basic white bread, this recipe hits the sweet spot between impressive and achievable. If you’re a fan of classic swirled loaves, be sure to try our Classic Homemade Cinnamon Swirl Bread for another comforting favorite.

The best part? You don’t need fancy equipment. While I’ll share variations for those with bread machines later on (yes, I’ve got a fantastic cinnamon raisin bread machine recipe too!), this classic version requires just your hands and standard kitchen tools.

Ready to create bread that will have your family asking “Can you make that cinnamon raisin bread again?” Let’s get started!

Ingredients You’ll Need for Perfect Cinnamon Raisin Bread

For the Dough:

• 4 cups all-purpose flour (plus extra for dusting)
• 2¼ teaspoons active dry yeast (one standard packet)
• ¼ cup granulated sugar
• 1 teaspoon salt
• 1 cup warm milk (about 110°F)
• ¼ cup unsalted butter, softened
• 1 large egg, at room temperature
• 1 cup raisins
• 2 tablespoons orange zest (optional but recommended!)

For the Cinnamon Filling:

• ½ cup brown sugar, packed
• 2 tablespoons ground cinnamon
• ¼ cup unsalted butter, very soft

For the Glaze (Optional):

• 1 cup powdered sugar
• 2-3 tablespoons milk
• ½ teaspoon vanilla extract

I’m a big believer that quality ingredients make a difference in any cinnamon raisin bread recipe. If possible, use fresh cinnamon—the pre-ground stuff sitting in your pantry for years just doesn’t have the same aromatic punch. And those raisins? Plump, juicy ones will transform your bread from good to exceptional.

Essential Equipment

You don’t need fancy gear for this cinnamon raisin bread recipe, but a few items will make the process smoother:

• Large mixing bowl
• Measuring cups and spoons
• Rolling pin
• 9×5-inch loaf pan
• Pastry brush
• Clean kitchen towel
• Wire cooling rack

No stand mixer? No problem! This dough is perfectly manageable to mix and knead by hand, and there’s something deeply satisfying about the process.

Preparing the Perfect Dough

The foundation of any great cinnamon raisin bread recipe is a soft, pillowy dough that bakes up with the perfect texture—not too dense, not too airy. Here’s how to nail it every time:

1. Activate the yeast: In a small bowl, combine the warm milk (110°F—think warm bath water), 1 tablespoon of the sugar, and the yeast. Allow the mixture to rest for 5 to 10 minutes until it becomes frothy. If it doesn’t foam, your yeast might be dead, and it’s better to start over with fresh yeast.

2. Mix the dry ingredients: In a large bowl, whisk together the remaining sugar, flour, and salt.

3. Combine wet and dry: Make a well in the center of your dry ingredients and pour in the yeast mixture, softened butter, and egg. Mix until a shaggy dough forms.

4. Knead with love: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should feel soft and slightly tacky but not sticky. (This is my favorite part—there’s something so therapeutic about kneading dough!) If you’re short on time or don’t want to wait for a full rise, try our quick and easy Cinnamon Swirl Bread No Yeast alternative—it’s fast and still full of flavor.

5. Add those raisins: In the last minute of kneading, gradually work in the raisins and orange zest if using. Don’t rush this step—adding them slowly helps ensure even distribution.

   

6. First rise: Transfer the dough to an oiled bowl, flip it to coat all sides, then cover and let it rise in a warm spot until it doubles—this usually takes 1 to 1.5 hours.

Tips for Perfectly Plump Raisins

Dry, tough raisins can ruin a great loaf—let’s avoid that! Here’s my favorite trick: Place your raisins in a small bowl and cover them with hot water for about 10 minutes before adding them to the dough. Drain well and pat dry with paper towels before incorporating. This extra step makes a world of difference in the final texture and flavor of your bread.

Want something with an old-fashioned bakery feel? Our Amish Cinnamon Bread Recipe brings that nostalgic touch with every bite.

Creating That Beautiful Cinnamon Swirl

The signature feature of any great recipe for raisin cinnamon bread is that gorgeous swirl. Here’s how to make it picture-perfect:

1. Prepare the filling: Once risen, deflate the dough gently and place it on a floured work surface. Have your softened butter ready.

2. Shape with care: After the first rise, gently punch down the dough and turn it onto a lightly floured surface. Roll it into a rectangle approximately 9×18 inches.

   

3. Spread the love: Using a spatula or the back of a spoon, spread the softened butter evenly over the surface, leaving a ½-inch border around the edges.

4. Sprinkle generously: Evenly distribute the cinnamon-sugar mixture over the butter. Press it gently with your palms to help it adhere.

5. Roll it right: Starting from one short end, tightly roll the dough into a log, pinching the seam and ends to seal.

6. Final shaping: Place the log seam-side down in a greased 9×5-inch loaf pan.

The Secret to a Gap-Free Swirl

Have you ever baked cinnamon raisin bread only to find big air pockets between your swirls? Here’s my trick: After rolling up your dough, use the side of your hand to gently press down along the length of the roll every few inches. This removes air pockets without disturbing your beautiful spiral. This simple trick can make a noticeable impact on your final loaf!

The Second Rise and Baking

1. Final rise: Cover the pan with a clean kitchen towel and let the dough rise in a warm place until it’s about 1 inch above the rim of the pan, approximately 45-60 minutes.

2. Preheat properly: About 20 minutes before baking, preheat your oven to 350°F.

3. Optional egg wash: To achieve a glossy, golden-brown finish, lightly coat the top with an egg wash made by whisking one egg with a tablespoon of water.

4. Bake to perfection: Bake for 35-40 minutes until golden brown. The bread should sound hollow when tapped on the bottom, and an instant-read thermometer inserted in the center should register about 190°F.

5. Cool with patience: Allow the bread to cool in the pan for 10 minutes, then remove to a wire rack to cool completely before slicing. (As hard as it is to wait, letting the bread cool fully guarantees the best texture.)

If you’re adding the optional glaze, whisk together the powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled bread.

Cinnamon Raisin Bread Machine Recipe Variation

If you’re short on time or prefer to let technology do the heavy lifting, this cinnamon raisin bread recipe adapts beautifully to a bread machine:

1. Add ingredients in order: Most bread machines recommend adding wet ingredients first, followed by dry, with yeast last. Check your specific machine’s instructions.

2. Use the dough cycle: Choose the dough setting on your bread machine to handle mixing, kneading, and the initial proofing.

3. Create the swirl manually: Once the dough cycle completes, follow the instructions above for rolling out the dough, adding the cinnamon-sugar filling, and shaping the loaf.

4. Second rise and bake: Allow the shaped loaf to rise, then bake in your conventional oven as directed above.

If you prefer a completely hands-off approach, many machines have a “sweet bread” or similar setting that works for a cinnamon raisin bread machine recipe. In this case, add the raisins when your machine beeps (usually during the kneading phase), and add the cinnamon-sugar as directed in your bread machine’s manual for “additions.”

Love your bread machine? You’ll also enjoy our Bread Machine Cinnamon Rolls, a perfect sweet treat made even easier.

Storing and Serving Your Cinnamon Raisin Bread

This bread tastes amazing fresh, but proper storage ensures you’ll enjoy every slice:

• Room temperature: Keep the bread at room temperature in a sealed container or bread bag for up to three days of freshness.
• Freezer friendly: After the bread has cooled, cut it into slices, wrap each in plastic and then foil, and freeze for as long as three months. Thaw slices as needed!
• Refreshing: Warm up stale slices by wrapping them in a damp paper towel and microwaving for about 10 to 15 seconds.

Serving Suggestions

While a slice of this cinnamon raisin bread is perfect on its own, here are some delicious ways to enjoy it:

• Toasted with a smear of salted butter
• Used for next-level French toast
• Topped with cream cheese for a bagel-like treat
• As the base for a unique grilled cheese with brie and thin apple slices
• Cubed and baked for the best bread pudding you’ve ever tasted

Want something even richer? Our Banana Bread Cinnamon Rolls offer that same warm cinnamon comfort in gooey roll form.

Troubleshooting Your Cinnamon Raisin Bread Recipe

Even experienced bakers occasionally hit snags. Here are solutions to common issues:

Dough Not Rising

• Check yeast freshness: Always test with a small amount of warm water and sugar before starting.
• Temperature matters: Yeast loves warmth around 75-85°F. Too cold? Place near a preheating oven. Too hot? It will kill the yeast.

Filling Leaking Out

• Butter consistency: The filling butter should be soft but not melted.
• Seal properly: Pinch all seams firmly closed.
• Roll tightly: A loose roll allows filling to escape during baking.

Dense Texture

• Proper kneading: Underworked dough won’t develop enough gluten structure.
• Rising time: Don’t rush the rises—the texture depends on them.
• Flour amount: Too much flour creates a heavy loaf. The dough should feel soft and slightly tacky.

Want something more advanced and tangy? Our Cinnamon Sourdough Bread is the perfect challenge for sourdough lovers.

Seasonal Variations on This Classic Recipe for Raisin Cinnamon Bread

Keep this cinnamon raisin bread recipe exciting year-round with these seasonal twists:

Fall Harvest

• Add ½ cup chopped dried apples
• Replace some of the cinnamon with apple pie spice
• Top with an apple cider glaze

Winter Holiday

• Mix in ¼ cup finely chopped candied orange peel
• Add ¼ teaspoon ground cardamom to the cinnamon filling
• Drizzle with orange glaze (powdered sugar + orange juice)

Spring Renewal

• Substitute golden raisins or dried cranberries
• Mix in a tablespoon of freshly grated lemon zest for a citrusy twist.
• Top with a light lemon glaze

Summer Bounty

• Fold in ¼ cup finely chopped dried peaches
• Add ½ teaspoon ground ginger to the filling
• Serve with fresh peach compote

For those needing a gluten-free option, don’t miss our Gluten-Free Cinnamon Swirl Bread, soft and just as flavorful.

Cinnamon Raisin Bread Breadmaker Recipe: Additional Tips

If you’re using a breadmaker for your cinnamon raisin bread breadmaker recipe, here are some machine-specific tips:

• Ingredient temperature: Unless the recipe says otherwise, make sure all your ingredients are at room temperature.
• Yeast placement: Create a small well in the flour to hold the yeast, keeping it away from salt and liquids until mixing begins.
• Check consistency: During the first few minutes of kneading, open the lid and check the dough. It should form a smooth, slightly tacky ball. Too dry? Add water, 1 tablespoon at a time. Too wet? Add flour gradually.
• Custom settings: For the best cinnamon raisin bread machine recipe results, customize your crust color setting to “light” since the sugar content can cause quicker browning.

FAQ About Cinnamon Raisin Bread

Can I make this cinnamon raisin bread recipe ahead of time?

Absolutely! You can prepare the dough and after the first rise, shape it and place it in the loaf pan. Cover tightly and refrigerate overnight. The next morning, let it come to room temperature (about 1 hour) before baking.

Can I use whole wheat flour in this recipe for raisin cinnamon bread?

Yes! For a heartier loaf, substitute up to 50% of the all-purpose flour with whole wheat flour to add richness and fiber. You may need to add 1-2 extra tablespoons of liquid as whole wheat flour absorbs more moisture.

Why did my cinnamon sugar leak out of the bread?

This usually happens when the filling isn’t properly sealed inside. Make sure to pinch all seams tightly closed and consider brushing the dough with egg wash before adding filling to help it stick better.

Can I make mini loaves with this cinnamon raisin bread breadmaker recipe?

Definitely! This recipe makes about 3 mini loaves. Reduce the baking time to 25-30 minutes and check for doneness using the hollow-sound test or an internal temperature of 190°F.

How can I make this cinnamon raisin bread recipe vegan?

Replace milk with almond or oat milk, butter with plant-based butter, and the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). The results are nearly identical!

What’s the best way to slice cinnamon raisin bread?

Give your bread at least 2 hours to cool before slicing—it’s worth the wait! Use a serrated knife and a gentle sawing motion rather than pressing down, which can compress your beautiful swirls.

Join Our Bread-Baking Community!

I hope this cinnamon raisin bread recipe brings as much joy to your kitchen as it has to mine! There’s nothing quite like the pride of pulling a perfect loaf from your oven—especially one with those gorgeous cinnamon swirls.

Have you tried this recipe? I’d love to see your results! Share photos on social media with #HomemadeCinnamonRaisinBread or drop a comment below with your experience. Did you use the standard method or the cinnamon raisin bread machine recipe? Any creative variations that worked well for you?

For more delicious bread recipes and baking tips, sign up for my newsletter—I share seasonal favorites and troubleshooting advice that will take your home baking to the next level.

Happy baking, friends! May your loaves always rise beautifully and your kitchen smell amazing!

More Easy Recipes

If you enjoyed this cinnamon raisin loaf, here are more delicious swirled and sweet breads to explore:

• Bread Machine Cinnamon Rolls
• Cinnamon Sourdough Bread
• Amish Cinnamon Bread Recipe
• Chocolate Chip Banana Bread Recipe
• Air Fryer Banana Bread

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Cinnamon Raisin Bread Recipe: Easy Steps for Perfect Loaves

Author: Olivia Cooking Method: Baking Cuisine: American Courses: Cakes

Difficulty: Intermediate Prep Time 25 mins Cook Time 40 mins Rest Time 90 mins Total Time 2 hrs 35 mins

Cooking Temp: 350  F Servings: 12 Estimated Cost: $ 4 Calories: 259

Best Season: Suitable throughout the year

Description

This cinnamon raisin bread recipe features a soft, pillowy interior packed with plump raisins and a perfectly spiced cinnamon swirl. Whether enjoyed warm with butter or toasted the next day, it's a comforting homemade loaf that's better than store-bought. No fancy tools required — just simple ingredients and a bit of love.

Ingredients

Scale

1/2x 1x 2x 3x

For the Dough:

• 4 cups all-purpose flour (plus extra for dusting)
• 2 teaspoons ¼ active dry yeast (1 standard packet)
• ¼ cup granulated sugar
• 1 teaspoon salt
• 1 cup warm milk (about 110°F / 43°C)
• ¼ cup unsalted butter, softened
• 1 large egg, at room temperature
• 1 cup raisins
• 2 tablespoons orange zest (optional but recommended)

For the Cinnamon Filling:

• ½ cup brown sugar, packed
• 2 tablespoons ground cinnamon
• ¼ cup unsalted butter, very soft

For the Glaze

• 1 cup powdered sugar
• 2 tablespoons 2–3 milk
• ½ teaspoon vanilla extract

Instructions

1. Activate the yeast by combining warm milk (110°F), 1 tablespoon of sugar, and the yeast in a small bowl. Let sit for 5–10 minutes until frothy.
2. In a large bowl, whisk together the remaining sugar, flour, and salt.
3. Make a well in the center, then pour in the yeast mixture, softened butter, and egg. Mix until a shaggy dough forms.
4. Transfer the dough to a lightly floured surface and knead for 8–10 minutes until soft and elastic.
5. Gradually work in the raisins and orange zest during the last minute of kneading.
6. Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place until doubled in size (about 1 to 1.5 hours).
7. After rising, gently punch down the dough and roll it out into a 9×18-inch rectangle on a lightly floured surface.
8. Spread the softened butter evenly over the dough, leaving a ½-inch border.
9. In a bowl, mix together the brown sugar and cinnamon, then sprinkle evenly over the butter.
10. Roll the dough tightly from one short end to the other. Pinch the seam and ends to seal.
11. Place the loaf seam-side down into a greased 9×5-inch loaf pan.
12. Let it rise again in a warm spot until the dough is about 1 inch above the rim of the pan (about 45–60 minutes).
13. Preheat your oven to 350°F (175°C).
14. Brush the top with an optional egg wash for a golden crust (1 beaten egg + 1 tablespoon water).
15. Bake for 35–40 minutes, until golden brown and the bottom sounds hollow when tapped. Internal temp should reach about 190°F (88°C).
16. Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.
17. If desired, mix powdered sugar, milk, and vanilla to make a glaze, and drizzle over the cooled bread before serving.

Nutrition Facts

Servings 12

Serving Size 1 slice

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Amount Per Serving

Calories 259kcal

% Daily Value *

Total Fat 8g13%

Saturated Fat 4g20%

Cholesterol 29mg10%

Sodium 187mg8%

Potassium 138mg4%

Total Carbohydrate 43g15%

Dietary Fiber 2g8%

Sugars 12g

Protein 6g12%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cinnamon raisin bread, cinnamon swirl loaf, homemade cinnamon bread, breakfast bread recipe, sweet yeast bread, raisin bread, cinnamon loaf, bread machine cinnamon bread, cinnamon bread recipe