How to Make Cinnamon Raisin Bread From Scratch


How to Make Cinnamon Raisin Bread From Scratch

How to Make Cinnamon Raisin Bread From Scratch

If you've ever made homemade bread, you know just how lovely the experience can be. There aren't many things better than a house smelling of freshly baked bread. Learn How to Make Cinnamon Raisin Bread From Scratch in no time with this easy recipe. Baking bread at home is something anyone can do given the right tools and instructions. Your first batch might take you longer than expected, but you'll get better with practice and your bread will likely taste even better the second, third and fourth times around! Cinnamon raisin bread is great all year round, but we think it's especially good during the holidays. There's just something so comforting and inviting about a warm slice of cinnamon raisin bread with a little bit of fresh butter or jam. This bread tastes delicious all on its own too. Make this bread for a sweet and simple breakfast or as a holiday gift -- you can't go wrong!

Yields2 loaves



  • 1 cup raisins
  • 1 cup warm water
  • 1 tablespoon active dry yeast
  • 1 cup milk (whole, 2%, or skim)
  • 1/4 unsalted butter, melted
  • 2 teaspoons salt
  • 6 cups all-purpose flour
  • Cinnamon Filling
  • 1/2 cup granulated white sugar
  • 1 1/2 tablespoon cinnamon
  • 1 large egg beaten with 2 teaspoons warm water


Follow the steps below to make a delicious Cinnamon Raisin bread!

  1. Soak raisins in hot water for 10 minutes, or until they are plump. Drain and set aside.

  2. Pour a cup of water into the bowl of a standing mixer or large mixing bowl. Sprinkle the yeast over top. (You can use the water you soaked the raisins in for some extra flavor, just make sure the water has cooled to room temperature before you do.) Let sit a few minutes, then stir to fully dissolve the yeast into the water.

  3. Stir milk, melted butter, and salt into the water. Add 5.5 cups of flour and stir to form a dough. Knead dough in mixer on low speed with a dough hook or knead by hand for 8-10 minutes to form a smooth dough. Check the dough halfway through. If it's very sticky, add a little more flour. You can tell the dough is ready when it forms a ball without sagging and springs back when poked.

  4. Toss raisins with a few tablespoons of flour to absorb any residual moisture from their water bath. With the mixer on, gradually add them to the bowl of dough and continue kneading until they are evenly distributed. 

  5. If you prefer to knead by hand, shape your dough into an oval flat on your counter. Sprinkle half the raisins onto the dough and fold it in half. Again, reshape dough into an oval, sprinkle remaining raisins on top and fold again. Continue kneading dough a few more times to make sure the raisins are even distributed.

  6. Place dough in a bowl and cover. Let the dough rise in a warm place until it has doubled in bulk (about an hour). In the meantime, combine sugar and cinnamon in a small bowl, and in another bowl, beat your egg and water together.

  7. Once risen, divide the dough into two pieces. One piece at a time, roll dough out on the counter. It should be slightly less wide than your baking pan and as long as you can make it. Thinner dough will result in more layers of cinnamon swirls in your bread. 

    Tip: If the dough starts to shrink back on you, let it rest for a few minutes and then try again.

  8. Brush the entire surface of the dough with your egg wash, leaving about two clean inches at the top. Sprinkle generously with cinnamon and sugar. Starting at the end closest to you, roll up the dough. When you get to the top, pinch the seam closed. Place the loaf on a loaf pan seam-side down. Repeat with the other half of the dough.

  9. Let loaves rise over the tops of the pans. They should resemble pillows (30-40 minutes). During this time, preheat the oven to 375 degrees F.

  10. Brush the tops with some of the remaining egg wash. If desired, sprinkle some of your remaining cinnamon-sugar over the tops too! Bake for 40-45 minutes until golden brown.

  11. Once baked, remove loaves from pans and allow them to cool completely before slicing. If you'd like to save your bread, loaves will keep for up to 3 months in the freezer.

Other Homemade Bread Recipes You'll Love!

Now that you're a baking extraordinaire, try your hand at these other homemade bread recipes.

  1. Cream Cheese-Filled Banana Bread - ​When you want to go above and beyond your normal banana bread recipe, you have to try this version. Cream Cheese-Filled Banana Bread has everything you love about banana bread, and then some. The cream cheese layer will remind you of cheesecake, so it will feel like you're eating dessert for breakfast. 

  2. Blueberry Muffin Bread Recipe - ​This is the perfect recipe for busy mornings because you can easily grab a slice or two, wrap it up, and run our the door. This bread also tastes amazing paired with a simple cup of coffee.

  3. Cinnamon & Sugar Pull-Apart Bread - ​Cinnamon, spice and everything nice... that's what this delicious Cinnamon Sugar Pull-Apart Bread is made of! When you want to make a perfectly sweet treat to share with friends and family, this easy dessert recipe is just the thing. 

  4. Shortcut Amish Friendship Bread - ​Amish recipes are some of the most wholesome around - not mention delicious. The Amish are especially known for their amazing homemade bread recipes, and this Shortcut Amish Friendship Bread is absolute perfection.

  5. Nancy Reagan's Monkey Bread -  If you've ever had monkey bread, a sweet pull-apart bread that's perfect for an after dinner treat, probably comes to mind. Nancy Reagan's Monkey Bread however, is a savory recipe you can enjoy during your meal. This is a great way to serve dinner rolls to a large party during the holidays or other times of the year. 

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