Cinnamon Raisin Bread

$1.24 recipe / $0.10 slice
by Beth - Budget Bytes
4.82 from 11 votes
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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

two slices of cinnamon raisin no knead bread on white plate with butter

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Cinnamon Raisin Bread

4.82 from 11 votes
This cinnamon raisin bread is perfect for toast with jam or peanut butter and requires no kneading!
Servings 12
Prep 4 hours 30 minutes
Cook 30 minutes
Total 5 hours


  • 1 cup whole wheat flour ($0.16)
  • 2 1/4 cups bread flour ($0.33)
  • 2 Tbsp brown sugar ($0.04)
  • 1 1/4 tsp salt ($0.05)
  • 3/4 Tbsp instant yeast ($0.20)
  • 1/2 cup raisins ($0.31)
  • 1 Tbsp cinnamon ($0.15)
  • 1 1/4 cups warm water ($0.00)


  • 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).
  • 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.
  • 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.
  • 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.
  • 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.

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Serving: 1ServingCalories: 157.7kcalCarbohydrates: 33.72gProtein: 4.91gFat: 0.77gSodium: 248.32mgFiber: 2.45g
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loaf of no knead cinnamon raisin bread with two slices cut

Step By Step Photos

dry ingredients in mixing bowl
Put 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.

water added to dry ingredients in mixing bowl
Add 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.

mixed dough
After 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.

dough after two hours of sitting
After two hours it will look like this (above); big, shaggy, expanded.

dough rolled out on floured counter top, flattened with cinnamon sprinkled on top
Turn 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.

dough rolled up
Roll the dough rectangle up.

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

dough in pan after rising
Let 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.

baked cinnamon raisin bread
Preheat 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 loaf of cinnamon raisin bread on cooling rack
Turn 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).

loaf of cinnamon raisin no knead bread with two slices cut and plated on white plate with butter

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.


– 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.

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  1. Is it 3/4 of a teaspoon or yeast or tablespoon? 3/4 of a tablespoon seems like a lot and it is an odd amount.

  2. For some reason I found myself having to really saw through this bread to cut it. Dont know if it’s something I did or the recipe. It is far from being inedibly salty but it is a bit much

  3. Tried this and it was delicious and super simple to make. I added 1/3 cup chopped pecans and some sugar to the cinnamon, and used half the suggested salt. Delicious plain or with some coconut oil spread on top:)

  4. Hello, thank you for sharing this wonderful recipe! I like how my bread turned out although it didn’t rise as much as yours. The only thing I didin’t like is the amount of salt this recipe required. I cut down to 3/4 tsp salt, still tasted too salty.

  5. This bread came out amazing! I just started making bread a few months ago and I’m not super confident with it yet but the recipe was easy to follow. I was so excited I finally had a dough rise as much as it was supposed to. When I took it out of the oven for some reason the top of the bread was rock hard (not sure if that’s how it’s supposed to be?) and I was afraid I ruined it. However, once it cooled, it softened and it was actually perfect. I followed the recipe exactly and didn’t make any changes (except your suggestion of adding extra brown sugar to the cinnamon) and it was perfect. Thanks!