Cinnamon Raisin Bread

This homemade Cinnamon Raisin Bread gives any store-bought loaf a run for its money! It’s packed with sweet cinnamon flavor, plump raisins, and that irresistible homemade goodness. And while it bakes, it fills the whole house with the heavenly smell of cinnamon and fresh-baked bread!

Easy Cinnamon Raisin Bread Recipe

I often get requests for recipes, and this Homemade Cinnamon Raisin Bread has been sitting in my drafts folder for far too long! I can’t think of a better time of year to hone your bread-making skills than on the cusp of fall. While cinnamon certainly has a place in our kitchens year-round in Cinnamon Streusel Oatmeal Muffins, Cinnamon Streusel Coffee Cake, and Cinnamon Roll French Bread, there’s just something extra special about its warm, sweet aroma when the weather begins to turn cooler.

Homemade bread-making takes practice, whether you’re whipping up biscuits, dinner rolls, yeast rolls, or a loaf of cinnamon swirl raisin bread. But don’t let that intimidate you! With a little patience and a few helpful tips, you can turn out a beautiful loaf right in your own kitchen. The reward is tender, freshly baked bread swirled with sweet cinnamon and dotted with plump raisins, all wrapped up in that irresistible homemade goodness.

Key ingredients to make homemade Cinnamon Raisin Bread: (Scroll down for full recipe and quantities.)

• Flour – I highly recommend using bread flour which is higher in gluten (protein) and gives the exterior that irresistible crunch.
• Liquid – You’ll need warm milk to bloom the yeast. Think lukewarm, not boiling milk.
• Yeast – Rapid rise yeast allows for shorter rise times.
• Butter – Salted butter or unsalted butter for the richness.
• Sugar – Light brown sugar for sweetness.
• Whole Eggs – Large eggs stablize the bread dough and adds texture.
• Raisins – Classic raisins, this is raisin bread after all.
• Flavoring – Vanilla extract balances the flavor adding creamy floral notes to the taste.
• Salt – Salt balances the flavor.
• Cinnamon Swirl – Butter, light brown sugar and cinnamon.

How to Make Cinnamon Raisin Bread Recipe

• Bloom Yeast – Stir together milk, brown sugar and yeast. Let stand until foamy. If it doesn’t foam, discard and start over.
• Wet Ingredients – Add butter, eggs and vanilla to the bowl of stand mixer fitted with a dough hook. Turn on low and add the bloomed yeast mixture, mixing just until combined.
• Sift Dry Ingredients – Use a whisk to sift together flour and salt. With mixer on low speed add flour one cup at a time. Add until if forms a shaggy dough.
• Raisins – Add raisins. Turn mixer to medium and knead for 8-10 minutes or until the dough is smooth and elastic.
• Let Rise – Remove from dough hook, then cover bowl with a damp towel. Allow to rise for 1 hour or until doubled.
• Form Rectangle – Punch down dough then turn out onto a very lightly floured work surface. Stretch dough into a rectangle.
• Filling – Brush from end to end with half melted butter. Sprinkle with cinnamon sugar.
• Roll Jelly Roll Style – Roll beginning at the widest edge ending seam side down. Cut in half forming two loaves. Tuck ends under.
• Let Rise – Place into two buttered 9×5-inch or 10-inch loaf pans. Brush tops with butter, cover loosely with plastic wrap and let rise in a draft free place for 30 minutes.
• Heat Oven – Preheat oven and bake bread per the recipe until the top is golden.
• Cool and Serve – Cool completely before slicing.

Kitchen Equipment to Make Cinnamon Raisin Bread

• Electric mixer. You can use a stand mixer fitted with a dough hook or a hand mixer.
• Large bowl, medium bowl, small bowl.
• Measuring cups and measuring spoons.
• Whisk.
• Two 9×5-inch loaf pans OR three 8×4-inch pans for baking the bread.
• Wire rack.
• Bread knife.

Recipe Variations, Tips and Substitutions

• Use Warm Milk – Don’t be intimidated by yeast. When you begin the proofing process, think lukewarm, not boiling milk so the yeast will thrive. Boiling water or milk will kill the activation process.
• Flour – Bread flour has more protein than all purpose flour which lends a more crisp outer crust and delightful “chew” to the bread. Rest assured, all purpose flour will work, in a pinch. You could also adapt using a mix of whole wheat flour and all purpose flour.
• Yeast – Rapid Rise yeast or instant yeast, is quick acting. You could use long acting yeast in this recipe, but you’ll need to adjust the rise time as it takes longer to work it’s magic in the bread dough.
• Check the Date – It’s also good idea to check the date on the yeast. Expired yeast won’t activate and the bread won’t rise. If the yeast doesn’t bloom, throw it out and start again.
• Raisins – If you’re not a fan of raisins you could use craisins.
• Yield – This Cinnamon Swirl Raisin Bread recipe makes two 9×5-inch loaves. If you bake it in 8×4 inch pans, you’ll be able to yield three loaves. See the Cook’s note to see what simple change will need to be made.
• Cool then Slice – Allow ample time for the bread to cool for the cleanest cuts and also, use a bread knife.
• Kneading by Hand – You may choose to knead this bread by hand, if you don’t have a stand mixer. Kneading by hand will work but will take much longer to reach the desired texture and elasticity. It’s normal for some of the raisins to break down while kneading with a mixer.

Storage and Leftovers

• Leftovers – Store leftover bread wrapped in plastic wrap and heavy duty foil for up to 3 days. Chilling in the refrigerator extends the shelf life a bit longer.
• Freezer – You can store frozen for up to 3 months. thaw in the fridge and enjoy.

How to Serve Cinnamon Raisin Bread

This bread is a treat straight from the oven, but be sure to let it cool before slicing to give the swirl time to set.

• Serve thick slices lightly toasted with a pat of butter for a simple breakfast or afternoon snack.
• It’s also delicious alongside a cup of coffee or tea for a leisurely weekend breakfast.
• For a special fall brunch, add fresh fruit, scrambled eggs, or a fluffy omelet to round out the meal.
• If you happen to have leftovers, don’t let a single slice go to waste! Cinnamon raisin bread makes wonderful French toast, and slightly stale slices are perfect for turning into a comforting bread pudding.
• You can even use it to make a sweet breakfast casserole for a holiday morning.
• This bread is perfectly delicious turned into french toast and bread pudding.

More Southern Style Bread Recipes to Make

I think there’s something therapeutic about making bread at home from scratch. The smell of bread baking gives you that warm and fuzzy feeling inside. More bread recipes you may like to try:

• Dutch Oven Artisan White Bread will impress you family and friends.
• Chocolate Chip Banana Bread is a sweet quick bread that doesn’t require any rise time at all.
• Nutty Sunflower Oat Wheat Bread is simply delicious slathered with sweet cream butter.
• Supreme Pizza Pull Apart Bread is made for sharing.
• Italian Herb Beer Bread is brushed with butter and topped with grated Parmesan cheese.
• You may also enjoy this braised cinnamon danish from That Skinny Chick can Bake.

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Helpful Kitchen Items:

• 10-inch Loaf Pan
• Sheet Pans
• Silicone Spatulas
• Measuring Set