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Homemade Cinnamon raisin bread is a classic sweet bread that brings a feeling of comfort to every kitchen! Made with flour, yeast, a pinch of salt, plump raisins, and sweet cinnamon, this bread brings warmth and nostalgia to every bite.

 Growing up, I honestly don’t remember a homemade bread I enjoyed more than cinnamon raisin bread. We make this easy no-knead cinnamon raisin bread recipe each and every week at home. We love to serve it topped with coconut oil and honey or a dollop of this homemade strawberry jam! I based it on another favorite and oh-so-easy-to-make homemade artisan bread recipe, which is also perfect for bakers of all levels. I promise you won’t be able to have only one slice! With very little sugar, this versatile bread is perfect for breakfast, a mid-morning or afternoon snack, or even a yummy after-dinner treat.  

A fresh loaf of raisin bread that has just cooled on a cutting board.

This delicious artisan cinnamon raisin bread recipe stands out for its simplicity and flavor. Baking it at home adds a personal touch that no store-bought loaf can match. As it bakes, the cinnamon’s sweet scent fills the air, creating a sense of anticipation for the freshly baked treat. Once out of the oven, the bread begs to be sliced and savored, perhaps with a smear of butter or a drizzle of honey. 


Artisan-style cinnamon-raisin bread makes the sweetest (and easiest) gift to give to a loved one at Christmas, as a teacher’s gift, or bring with you to Easter or Thanksgiving dinner. What makes this recipe extra delicious is that the longer you let it rise, the better the flavors meld together. Using a Dutch oven creates a perfect crusty exterior while keeping the inside soft and chewy. 

Why We Love This Recipe

  • Comfort Food: The warm and comforting flavors of cinnamon and sweet plump raisins.
  • Simplicity to Make: Simple ingredients and easy preparation make this bread a recipe to come back to over and over.
  • Versatility: Enjoy this bread for breakfast, snacks, dessert, and any holiday or special occasion year-round.
  • Great For Gifts: This recipe’s ease of making and amazing flavor make it perfect to use as a gift for a loved one, family, or friend.

Ingredients and Substitutes

​I always suggest you try my recipes as written the first time around, but here are a few other options for flavor variations and dietary restrictions.

Flour – You can substitute all-purpose flour with whole wheat, gluten-free flour, or almond flour for a different texture and flavor profile.

Yeast—Instead of using yeast, you can use baking powder or baking soda as leavening agents for a quick rise. You can use about 1 to 1.5 teaspoons of baking powder per cup of flour as a yeast substitute; however, remember that the final product’s texture and flavor may differ from those when using yeast.

Honey – A natural sweetener that adds depth of flavor, moisture, and a hint of floral sweetness to the cinnamon raisin bread. Replace honey with maple syrup, agave nectar, white sugar, or brown sugar for sweetness and moisture.

Cinnamon – The warm and aromatic spice that adds depth of flavor to this bread. Use alternatives like nutmeg, allspice, or cardamom for a different spice flavor in your cinnamon raisin bread.

Sweet Raisins—If you are not a fan of raisins or just want to vary the flavor and texture, substitute raisins with chopped dried apricots, cranberries, or dates.

Tools To Use

How To Make Cinnamon Raisin Bread

An overview, see printable recipe card below.

1. Soak the raisins in a bowl of warm water while you prepare the dough.

Rehydrating raisins to make raisin bread.

2. Prepare Dough: In a large bowl, combine the dry ingredients. If using active dry yeast, dissolve it in warm water in a small bowl and let it sit for 5 minutes until it is frothy before adding it to the flour mixture. Stir in honey until well combined.

Cinnamon being added to make bread dough.

3. Add The Raisins: Gradually add raisins to the dough, kneading them in until evenly distributed. Lightly flour your hands and work surface to prevent sticking.

4. Rise The Dough: Form the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place for at least 2 hours or until doubled in size. For optimal flavor and texture, allow the dough to rise for 8 to 24 hours.

Dough that is mixed to make artisan cinnamon raisin bread.
Bread dough with cinnamon and raisins that is rising in a large mixing bowl.
Cinnamon raisin bread dough in a Dutch oven with parchament paper that is ready to bake.

5. Preheat Oven: Preheat the oven to 425°F (220°C). If using a Dutch oven, place it in the oven while preheating.

6. Shape The Dough: Once the dough has doubled in size, punch it down to release air. Turn the dough out onto a lightly floured surface, shape it into a ball. Then, place it in a parchment-lined hot Dutch oven. Alternatively, shape the dough into a rectangle and place it on a lightly greased or parchment-lined baking sheet or bread pan. Add a decorative look to the top of the bread dough by using a knife or bread lame. 

Using a bread lame to make a design on a loaf of bread in a Dutch oven with parchment paper.

7. Bake The Bread: Bake the bread for 30-35 minutes until golden brown and sounds hollow when tapped. If using a Dutch oven, remove the lid during the last 10 minutes of baking to allow the crust to turn a deep golden brown.

8. Cool and Serve or Gift: Once baked, remove the bread from the oven and let it cool on a wire rack before slicing. Enjoy warm or at room temperature, with or without butter, or wrap it up and give it as a beautiful, heartfelt gift!

Sliced cinnamon raisin bread on a wooden cutting board.

​Tips And Tricks

  • Always soak the raisins in warm water before adding them to the dough. This will rehydrate them and give them a wonderful texture.
  • Experiment with different types of honey for variations in flavor.
  • If you use a Dutch oven, preheat it in the oven before adding the dough to create a crispy crust.
  • Don’t rush the rising process; longer fermentation produces better flavor and texture.
  • Use a sharp knife or bread lame to score the dough before baking for a decorative touch.
  • Brush the top of the bread with melted butter immediately after baking for a shiny finish.

Gifting Artisan Cinnamon Raisin Bread

Cinnamon Raisin Bread is the perfect gift for any occasion, from Mother’s Day to Christmas! A few fun gifting ideas for this yummy recipe are 

  • Housewarming Gift. Welcome new neighbors with a freshly baked loaf of cinnamon raisin bread to add warmth to their new home.
  • Thank You Gesture. Show appreciation to a friend or coworker by gifting them a homemade loaf of this delicious bread as a thoughtful thank-you gesture.
  • Holiday Present. Wrap up a loaf of cinnamon raisin bread in festive wrapping paper or a decorative box to give as a holiday gift to family or friends.
  • Birthday Surprise. Surprise a loved one on their birthday with a homemade loaf of cinnamon raisin bread paired with their favorite spread or jam.
  • Get-Well Soon Gift. Comfort someone who is feeling under the weather by gifting them a loaf of cinnamon raisin bread to enjoy during their recovery.
A beautiful loaf of no knead cinnamon raisin bread that has been baked using a Dutch oven.

How to Gift:

  1. Find a beautiful linen kitchen towel or fabric bread bag and bake a fresh loaf of cinnamon raisin bread.
  2. Let the bread cool completely.
  3. Wrap the loaf in parchment paper or place it in the kitchen towel or decorative bread bag.
  4. Tie a ribbon or twine around the package and attach a handwritten note or gift tag.
  5. Deliver the gift with a smile and warm wishes!

How To Store

Room Temperature—Keep your artisan t bread fresh by storing it in a sealed plastic bag or covered with cling film at room temperature for up to 5 days.

Refrigeration—Store it in an airtight container in the refrigerator to extend its shelf life by up to one week.

Freezing—For longer-term storage, tightly wrap the bread in heavy aluminum foil or cling wrap or place it in freezer bags (consider using at least 2 layers to prevent freezer odors). Freeze for up to 3 months, and thaw at room temperature before serving.

Frequently Asked


Can you use whole wheat flour for cinnamon raisin bread?

Absolutely! Whole wheat flour can be a great option for making cinnamon raisin bread. It adds fiber, vitamins, and minerals that are lacking in refined white flour, making the bread more nutritious. Just keep in mind that whole wheat flour can make the bread denser and may alter the texture slightly compared to using white flour alone. You can also try using a combination of whole wheat flour and all-purpose flour for a balance of flavor and texture. Experiment and see what works best for you!

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Sliced cinnamon raisin bread on a wooden cutting board.

Artisan Cinnamon Raisin Bread (Dutch Oven)

Making your own cinnamon raisin bread is like bringing a warm hug to your kitchen! With simple ingredients like flour, yeast, a bit of salt, juicy raisins, and cinnamon, this bread is full of cozy vibes and nostalgic flavors that everyone will love.
Prep Time: 10 minutes
Cook Time: 35 minutes
2 hours
Total Time: 2 hours 45 minutes
Course: Appetizer, breads, Breakfast
Cuisine: American, Canadian
Keyword: artisan bread, cinnamon bread, cinnamon raisin bread, dutch oven bread, easy bread, easy dutch oven bread, how to make artisan cinnamon raisin bread, no knead bread, raisin bread
Servings: 8 servings
Calories: 214kcal
Cost: $3

Equipment

Ingredients

  • 3 cups all-purpose flour
  • 1 tsp salt kosher
  • 1/2  tsp  Instant yeast or 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 1/4 cups warm water (about 110°F)
  • 2 tbsp honey
  • 2 tsp cinnamon ground
  • 1/2 cup raisins (or more, to taste) rehydrated

Instructions

  • Soak the raisins in a bowl of warm water while you prepare the dough.
  • In a large mixing bowl, combine the all-purpose flour, salt, and instant yeast. Mix well, and then add warm water.
    (If you choose to use active yeast, dissolve it in the warm water in a small bowl. Let it sit for about 5 minutes until it becomes frothy. Then add the dissolved yeast mixture to the flour mixture.) 
  • Stir in the honey and ground cinnamon until well combined. The mixture may be a bit shaggy in texture.
  • Gradually add the juicy raisins to the dough, kneading them in until evenly distributed. You may need to lightly flour your hands and work the surface to prevent sticking.
  • Once the dough comes together and is smooth and elastic, form it into a ball. Place the dough ball in a lightly greased bowl, cover it with a clean damp towel or plastic wrap, and let it rise in a warm, draft-free, warm place for at least 2 hours or until doubled in size. This artisan-style dough is best left to rise for 8 hours or up to 24 hours. The longer you leave it, the better the flavor, texture, and digestibility of this bread.
  • Preheat your oven to 425°F (220°C). If using a Dutch oven, place it in the oven while it preheats.
  • Once the dough has doubled in size, punch it down to release the air. Turn the dough out to a lightly floured surface, shape it into a ball, and place it in a parchment-lined preheated Dutch oven. Alternatively, roll dough into a rectangle and place it on a lightly greased or parchment-lined baking sheet or loaf pan if this is your chosen cooking method. Use a sharp knife, bread lame, or razor blade to add a decorative look to the top of the loaf. 
  • Bake the bread for 30-35 minutes until it is golden brown and sounds hollow when tapped. If you are using a Dutch oven, remove the lid during the last 10 minutes of baking to allow the crust to brown.
  • Once baked, remove the bread from the oven and let it cool on a wire rack before slicing. Enjoy your homemade artisan raisin bread warm or at room temperature, with or without butter!

Notes

Deb’s Tips:

  • Don’t skip the step of rehydrating your raisins, this will make all the difference in the plumpness and texture after your bread has baked.
  • Remember that the longer your let your dough rise with this recipe, the better the flavor of the final loaf. 
  • For easier handling, refrigerate the dough for about 30 minutes after the rise time, just before baking, to make it simpler to scrape out and shape.
  • If you’re experiencing an overly hard and tough bottom crust, consider placing a baking sheet on the bottom rack of the oven next time. This will help deflect some of the intense heat away from the Dutch Oven’s bottom during baking.

Try these tricks:

Try Different Honey Variations: With so many honey flavours out there, this small change in the recipe can result in big flavor impact.
Add Ice Cubes: Before covering and baking, place a few ice cubes into the Dutch oven between the parchment paper and the pot’s interior surface. This extra steam will help your bread rise beautifully, resulting in a taller and fluffier loaf.
Grease the bowl: To ensure the dough doesn’t stick to the bowl after rising, lightly coat it with oil. This makes it easier to remove the dough when shaping it later on.
Flour Selection Matters: Ensure you are using a good flour for this no-knead cinnamon raisin bread recipe. Using a low quality flour may result in your bread not holding together well. I love Better Basis’s Fife flour for this recipe.

Nutrition

Serving: 1slices | Calories: 214kcal | Carbohydrates: 46g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 296mg | Potassium: 130mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
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