cinnamon raisin bread

$1.24 recipe / $0.10 slice

I saved the best for last this week, folks. As good as the black bean burgers were, this bread is simply indulgent (without the guilt).

With the success of turning the regular no-knead bread into a delicious cranberry walnut loaf, I got to thinking… What about cinnamon raisin? Yep, it was just as easy and even more delicious than all of the other no-knead loafs that I’ve made so far. I felt like I just threw all of the ingredients in a pot, forgot about it for a few hours and then I suddenly had this gorgeous loaf of incredibly fragrant and delicious cinnamon raisin bread. Pure magic, I tell you.

I’m not into super sweet things so I added just a touch of brown sugar to the dough and let the cinnamon and raisins do most of the work. If you’re used to a super sweet, almost dessert like, grocery store type of cinnamon raisin bread, you might want to add more brown sugar.

You’ll need a few hours but next to no thought or effort to make this bread so please promise me that you’ll try to make a loaf this Saturday morning while you’re hanging out in your PJ’s.

Cinnamon Raisin Bread

cinnamon raisin no knead bread

5.0 from 2 reviews

cinnamon raisin bread
 
Prep time
Cook time
Total time
 
Total Cost: $1.24
Cost Per Serving: $0.10
Serves: 12
Ingredients
  • 1 cup whole wheat flour $0.16
  • 2¼ cups bread flour $0.33
  • 2 Tbsp brown sugar $0.04
  • 1¼ tsp salt $0.05
  • ¾ Tbsp instant yeast $0.20
  • ½ cup raisins $0.31
  • 1 Tbsp cinnamon $0.15
  • 1¼ cups warm water $0.00
Instructions
  1. In a large pot or bowl, combine the flours, brown sugar, salt, yeast and raisins. Stir everything until evenly mixed (break up any raisin clumps).
  2. Add the warm water and stir. If the dough does not come into one cohesive ball (with no dry bits left at the bottom of the bowl) add a little more water, one tablespoon at a time, until it all comes together (see photos below). Loosely cover the bowl and let it rest for 2 hours at room temperature.
  3. After two hours the dough will have risen and grown to about twice the size. It will be a rough looking, shaggy ball of dough. Turn it out onto a floured surface. Give it maybe one or two turns or “kneads” in the flour just to work in enough flour to keep it from sticking to your hands. Flatten and stretch the dough into a long rectangle. The short side of the rectangle should be the same length as your bread pan, the long side double that.
  4. Sprinkle the cinnamon over the surface of the rectangle. If you want a sweeter bread, you can sprinkle on some additional brown sugar with the cinnamon. Roll the rectangle up and place it in a bread pan coated with non-stick spray. Let the bread rise for 1.5 hours or until it has risen up and out of the pan.
  5. Preheat your oven to 425 degrees. Brush the top of the bread with water and bake for approximately 30 minutes or until the top is a deep golden brown. After baking, turn it out of the bread pan onto a wire cooling rack. Let cool completely before slicing.

 

no knead cinnamon raisin bread

Step By Step Photos

bread dry ingredientsPut all of the dry ingredients in big pot or bowl. Mix them all up until evenly combined. This takes about 5 minutes, I did it while I was making my morning coffee.

add waterAdd the 1.25 cups of warm water. My flour must have been really dry because the mix was still all dry and crumbly. If you need more water, add one or two Tbsp at a time until it comes together in one ball. It is better to be a tad too wet than too dry.

perfectAfter adding a little more water, it was perfect – all in one ball. See, no more dry bits on the bottom of the pot. Loosely cover and let sit for two hours at room temperature.

2 hr riseAfter two hours it will look like this (above); big, shaggy, expanded.

flatten, cinnamonTurn that shaggy, sticky ball of dough out onto a floured surface and knead it maybe one or two times (no more necessary, seriously) or just until it’s not sticking to your hands. Work the dough into a long rectangle with the short side being the same length as your bread pan. Sprinkle the cinnamon over the surface. If you want sweeter dough, sprinkle some brown sugar on there too.

roll upRoll the dough rectangle up.

cinnamon raisin bread in panPlace the rolled up dough in a bread pan coated with non-stick spray.

second riseLet the dough rise for another 1-1.5 hours… or however long it takes to get to this size (this will depend on how warm your house is). Go enjoy your Saturday while the bread does it’s own thing.

bake cinnamon raisin breadPreheat your oven to 425 degrees, brush the top with water and bake for about 30 minutes or until the crust is a deep golden brown.

cooling cinnamon raisin breadTurn the bread out of it’s pan onto a wire rack to cool. Let it cool completely before slicing (or risk squishing your bread… you decide. I know it’s hard to resist warm cinnamon raisin bread).

cinnamon raisin no knead bread

This bread is so good that I might just make it every weekend for the rest of my life. I’ve eaten it toasted with butter (yummy), then toasted with peanut butter (OMG, YUM) and then as a peanut butter & banana sandwich (WHHHAAAT? TOO DELICIOUS TO HANDLE!). That really was my thought progression.

**EDIT**

- The bread pan is 4″x 8″ and about 3 inches deep (the top flares out a bit and is more like 5×9).

- When you roll the dough up, stretch as you roll… the more it’s rolled, the more swirl you’ll have.

- I sprayed the top of the loaf lightly with non-stick spray before letting it rise so that the top would stay pliable and allow it to expand.

- You can use all regular flour instead of a mix of whole wheat and bread flours but I think the whole wheat gives it more texture and flavor.

- A few chopped nuts would also be AH-MAZ-ING in there… mix them in with the dry ingredients in the beginning.

53 Comments

  1. Anonymous says:

    can i use all purpose flour instead of bread flour?

  2. Oh my boyfriend will DIE for this. I’m gonna make him some as a treat when he comes to visit. He’s also not into sweets so I’ll leave the recipe as is :D

  3. RaeRae- Yeah, that shouldn’t make too much of a difference… this no-knead bread is pretty forgiving!

  4. What size bread pan did you use?

    My family loves cinnamon-raisin bread. I’m thinking baked oatmeal and homemade cinnamon-raisin bread would be a great Saturday morning breakfast.

  5. NanaR – It’s a 4x8x3 (I added that info to the bottom of the post because I’m sure you’re not the only one who will want to know). You can also just shape the dough into a ball and bake it sans bread pan for a boule!

  6. Cinnamon raisin bread reminds me of going to my grandparent’s house when I was little. They always had a fresh loaf from a local bakery and we would all go crazy over it for breakfast. This would be fun to make for them sometime. Love that you saved the best for last!

  7. Thanks Beth!

  8. Ohhhh yummm! I tried the original no-knead bread with little success, but I am willing to give it another go for this recipe!!!

    P.S. The recipe total in the table shows as $4.50 not $1.24, FYI!

  9. Thanks Moxie!! I always forget to change that last number on the table when I’m typing in my template :P I hope this batch works out for you!

  10. Sylvia says:

    Yum! My four year old and I just enjoyed a couple slices, warm out of the oven. The waiting for it to cool just wasn’t working out for us! Thank you for the awesome recipe!

  11. Melanie :-) says:

    Really awesome!

    Tasted great and smelled heavenly. Only bummer and this was complete user error, I over proofed it by accident :-( I had it on a rack over the venting burner on my stove, but forgot it there when I cranked up the oven to 425. Then to compound things I got busy on the computer and forgot it for 45 minutes too long, bah! I blame the internets lol.

    All the silliness aside it may be a bit flatter than your beautiful loaf but it still got devoured like it was perfect.

    Ty, and it was gluten free with a minor substitute.

    Keep the great recipes coming Beth!

  12. I just made this and tripled the raisins :) I also went the sweet route and put a tablespoon or so of brown sugar inside. I forgot to spray/wet the top, so it’s a little tough, but SOO delicious. Thanks so much for sharing the recipe!

  13. I just made this without the cinnamon and raisins (terrible, I know!), and it worked out great for sandwiches for the kids’ lunches. Except that I only have 1/2 a loaf left after “sampling” it today. I see another loaf in the future! And I do want one with cinnamon raisins in it for me!

    Thanks for all your recipes! I love them all!

  14. I have made this recipe at least five times already. It is FANTASTIC. My husband now requests it every few days and downs a loaf in less than 24 hours. It is so, SO good. thank you!!

  15. What kind of yeast should be used? Instant or “Active Dry”?

  16. RowansMomma – The kind I used is labeled “bread machine yeast” which is the same as Instant… but regular active dry should work as well.

  17. RowansMomma, I’ve used active dry yeast, and it has worked perfectly each time. I’ve heard that you should use slightly more active dry yeast when subbing into a instant yeast recipe, but I didn’t do that here (I didn’t know), and it proofed just fine. I LOVE it when yeasted dough rises. It is like magic!

  18. Anonymous says:

    Amazing how well this turned out w/o kneading! Pro tip: To get a nice high rise, *don’t* accidentally mix the cinnamon into the dough like I did. It has antimicrobial properties that can inhibit the action of the yeast and really slow down the rise. After about a 2.5h second rise, I baked the loaf anyhow, and it’s delicious, if a bit dense. Next time w/the proper cinnamon swirl, it should be even better.

  19. Anonymous says:

    Beth,

    I made this bread last night and it was gone in 12 hours (and we were sleeping for 8 of those!) – I couldn’t keep my husband and kids out of it. It was dense and chewy and delicious. I’m wondering if you have any tips on how I might be able to turn it into actual cinnamon rolls? I didn’t let it rise quite as long as you suggested (just exactly one hour) and I added brown sugar with the cinnamon, and the finished product’s consistency was actually almost right for cinnamon rolls. I’m just not a good enough cook to figure out what small adaptations might make it work? Any ideas?

  20. Yep, all you have to do to turn it into cinnamon rolls is to slice it into rounds after you roll up the dough with the cinnamon. Then, put the rounds in a baking dish (w/non-stick spray) and allow to rise… then bake until golden brown. Top with a glaze made with powdered sugar and milk. That should work :D

  21. Anonymous says:

    Thank you!! That is exactly the kind of advice I needed. Cinnamon rolls, here I come! :-)

  22. Anonymous says:

    Made this last night, had a slice this morning…delicious! My loaf didn’t raise quite as high as yours and I made it as instructed. It doesn’t say, but are you supposed to cover the dough on the 2nd rise? I did, but it doesn’t say either way. Regardless, the taste was there! Yum! Thanks! Tina

  23. Chelle says:

    I wanted to let you know about a couple changes I made that worked well. I used 1/4 cup brown sugar (I like my bread on the sweet side). I also swapped the 1/2 cup of raisins for one medium apple, diced to the size of raisins. When I layered the cinnamon, I also included another 2 (ish) Tbsp of brown sugar. Thought you (and your readers) would want to know about the raisin to apple swap. It turned out fantastic!

  24. Hey,
    I made this last night and seriously, the best damn bread EVER.
    Thank you!!!

  25. My dough looks way too wet/sticky.. Should I add more flour or will that make the bread too dense??

  26. Suz, it’s okay if it’s really sticky when you first mix the ingredients together. After it has sat for two hours you will probably need to sprinkle it generously (along with your hands) with some flour to keep it from sticking. Just add enough flour so that you can knead it a couple of times and shape it without it sticking like paste to the counter top! I hope that helps. You may need to try a few times before you get the hang of it :)

  27. I took my first pass at this recipe on Saturday and it turned out really great. I added about a tablespoon of brown sugar to the tablespoon of cinnamon, per your suggestion and that really added something to the swirl, but overall the bread was not sweet enough for my hubby who was expecting Peppridge Farm cinnamon bread. I think next batch I’ll work on added sugar to the dough and see what works.

    I’m so thrilled to have been able to do this recipe and get it right the first time. That’s a rarity for me when it ocmes to breads.

  28. I just made it and YUMMY! I have 4 kids 1-7 and homeschool and find it hard to make bread, but this I CAN DO!! Thanks Kristy http://www.apronsandapples.blogspot.com

  29. Anonymous says:

    Just wanted to say this is the first yeast bread I’ve made that’s actually turned out. Thank you :D

  30. Natalie says:

    Beth- how long does this bread keep, and how do recommend storing it after baking?

  31. Natalie – I always store mine in the refrigerator because I always toast it before eating it and there are no preservatives so it could use the help. I keep it in a large, gallon sized zip lock bag and it keeps for about a week. If I feel that I won’t go through it within a week, I’ll cut it in half and freeze half the loaf (again in a ziplock freezer bag) and keep the other half in the fridge. When I’m ready for the other half, I just transfer it from the freezer to the fridge.

  32. Trying this as I type! :) Hope it turns out as good as it looks here!

  33. I’ve never made bread before but I love Cinnamon Swirl bread! I use to make my turkey sandwiches for lunch. Add a sliced apply and raspberry jam for pure wonderfullness.

    Anyways…. I made this bread yesterday and as I eat it right now with peanut butter I want to thank you! It was so easy to make and tastes magnificent!

  34. Anonymous says:

    Make the cinnamon rolls you were talking about in this post!! MAKE THEMMMM =D

  35. I did (eventually) :D Here is the link: No Knead Cinnamon Rolls

  36. Siri L says:

    I misred the recepie, so I ended up putting waay to much salt in it… I had to throw the dough away and start from the beginning. Waiting for the dough to rise now, hoping for a better result! I’m just too clumpsy sometimes…

  37. Anonymous says:

    Can you bake in a glass loaf pan?

  38. I’ve never baked it in a glass loaf pan but I think it should work fine :)

  39. Anonymous says:

    I’m thinking of using 2 cups of whole wheat flour and 1.25 cups of bread flour. Should I add some vital wheat gluten also? I do that when I use my bread machine.

  40. Anon – I’ve never used extra wheat gluten, but have heard that suggestion over and over for whole wheat bread. I say go for it!

  41. Anonymous says:

    Hi Beth
    I did use 2 cups of whole wheat flour and I did add the wheat gluten. I also added chocolate chips, sort of a combination of this recipe and your recipe for chocolate cinnamon swirl bread. It came out great!

  42. Nina says:

    I made this bread last night and although very yummy it didn’t rise very much in the second rise (in loaf pan). What did I do wrong?

  43. It’s hard to say without having watched your whole process, but many times it may just need more time to rise. Rise times will vary greatly depending on the temperature in your kitchen and other factors. I hope it works out better for you next time!

  44. I have this in the oven right now! – it smells great :) i dont think mine will rise as well because i also put some cinnamon in the dough..

  45. This looks fantastic! I recently baked a vegan cinnamon raisin “challah” which was delish. This looks just as easy and tasty to boot!

    P.S. Added you to my blogroll. Keep up the awesome recipes!

  46. I made this bread and it was great! I am seeing a lot of no-knead bread recipes around the internet nowadays. Is kneading really necessary for traditional bread recipes? What would happen if I did not knead the dough?

  47. Lindsay – Kneading does make a difference. When you knead bread it helps the gluten (protein) molecules line up and form a matrix that gives the bread support as it fills with gas and rises. So, it helps make the bread light and fluffy. The no-knead bread recipes work because letting the dough sit for extended periods of time (2 hours to a few days) also allows the gluten to line up. That being said, I think kneading *always* does a better job, but the no-knead versions are definitely still enjoyable :)

    Oh, another reason the no-knead works is because it takes advantage of steam leavening. The dough tends to be more moist than traditional bread doughs and the oven set to a hotter temperature. So, steam forms quickly and helps the dough rise even more despite the weaker gluten matrix.

  48. Anita says:

    I was so bummed that this did not rise for me :/ We’re in a warm summer climate & yet it did not rise well the first time [left to sit for 6 or so hours] & it didn’t rise very well in the pan either [left for 4 hours or so]. Tastes great, just flatter & more dense. I followed the directions/ingredients precisely. I wonder if proofing the yeast first would have made the difference for me?

  49. Anita – Oh, wow, I just noticed that I did not specify “instant” yeast for this recipe. I’ll go back and add that in. Instant yeast doesn’t need proofing and can be added straight in dry, but other yeasts (like active dry) need to be proofed. Sorry about that error!

  50. Angela B says:

    I tried this recipe – put everything in the bread maker…it was amazing. I will make this again! So good! Thank you for sharing.

  51. Merrily says:

    Yum-o, I made this several times and loved it. I realized that I was out of raisins a little too late so I used dried cranberries and threw a little orange zest on top of the cinnamon before I rolled it. Turned out good as well. Thank you for the awesome recipes!

  52. Tracy P says:

    Extra yummy made this over the weekend. I made some honey butter to put on it also. I had to stop myself from eating the whole loaf

  53. Julia says:

    Hi Beth! I made this last week and LOVED it. I want to make it again, a loaf for myself and one for a friend. Does making 2 loaves just involve doubling the ingredients? Should I also adjust the time to rise and time to bake?

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