This easy Cinnamon Raisin Bread recipe makes the most soft and fluffy loaves. They’re packed with raisins, rolled up with cinnamon sugar, and topped with melted butter.
The bread dough is based on our popular Homemade White Bread recipe which is buttery, soft, and makes the most amazing toast. Since this recipe yields two loaves you can make one for now and freeze one for later.
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Cinnamon Raisin Bread Recipe
As homemade breads go, this Cinnamon Raisin Bread recipe is a pretty simple one. We’ll show you how to activate the yeast, mix up the dough, and get that beautiful cinnamon swirl that makes this bread so darn delicious.
In order to get the best flavor, I recommend using high quality ingredients. The better your raisins, cinnamon, and butter taste on their own, the better your baked bread loaves are going to taste. It’s really as simple as that!
If you're looking for something special to spread on your bread or toast, be sure to try our Homemade Strawberry Freezer Jam abd Whipped Honey Butter.
Key Ingredients
- Water - you want your water to be warm (between 95-105 degrees F) in order to help “wake up” your yeast.
- Sugar - this flavors the dough but also feeds the yeast. You can substitute honey if you’d like.
- Active Dry Yeast - be sure and use active dry for this recipe, or else your mixing, rising and baking times will need to be adjusted.
- Oil - we use avocado oil, however you could also substitute olive oil or room temperature butter.
- Eggs - any type of large eggs will work
- Salt - salt is incredibly important in both the flavor and structure of bread, so don’t skimp!
- All-Purpose Flour - you can also use bread flour, but you’ll need to adjust the amount of flour that you need to add so keep an eye and make sure your dough is looking nice and shiny.
- Cinnamon Swirl - for the cinnamon swirl layer you will need to use brown sugar, butter, and cinnamon. Light brown sugar or dark brown sugar will work—dark brown sugar has a stronger molasses flavor while light brown sugar is slightly intense.
- Raisins - I usually use plain dark raisins for bread. You could also try using golden raisins, or even other dried fruit like dried dates or dried cranberries. You will want to choose a flavor that goes well with cinnamon.
- Egg Wash - we make our egg wash with whole eggs and water.
- Melted Butter - this is brushed on just after baking to give that extra shiny top and yummy buttery flavor.
How to Make Cinnamon Raisin Bread
- Activate the yeast. In the bowl of a stand mixer, combine the warm water, sugar, and yeast. Mix well, then let sit for 5-10 minutes, or until the yeast is frothy and bubbly.
- Mix the bread dough. Once the yeast has proofed, add the oil, salt, eggs, and half of the flour into the yeast mixture and mix on low using the dough hook until combined. Add one cup of flour at a time, mixing on low speed until the dough pulls away from the sides and looks smooth. Add the raisins and knead on medium speed for about 3 minutes until smooth and elastic.
- Let the dough rise. Cover with plastic wrap and let rise in a warm place until doubled, about 30-45 minutes.
- Roll out the loaves. Once your dough has doubled, divide into 2 even pieces. Sprinkle flour on your counter, then very gently roll each loaf into a roughly 8"x12" rectangle using a rolling pin.
- Add the cinnamon sugar filling and shape. In a small bowl, combine the room temperature butter, brown sugar, and cinnamon. Mix, then spread half of the cinnamon mixture on the dough. Starting at the shorter end, roll each rectangle up tightly, then pinch the end to seal the seam. Tuck each of the ends under, then place seam-side down into your greased bread pans.
- Egg wash and let the loaves rise again. Whisk together the egg and water and brush a thin, even layer over the tops of each loaf of dough using a pastry brush. Let rise again until doubled in size, about 30-45 minutes.
- Bake. Once your loaves have doubled in size, bake in your preheated 350 oven for 28-30 minutes, or until golden brown (an instant-read thermometer should read 195 degrees F when inserted into the center of your loaves).
- Cool and serve. When the bread is done, remove from the oven and brush melted butter over the top of each loaf. Let cool for about 10-15 minutes, then remove from the baking pans and let cool completely on a wire rack before slicing. Enjoy!
Frequently Asked Questions
Yes! You can mix the dough and store it in the fridge overnight. Be sure to cover the bowl well with plastic wrap. The next day, remove from the fridge and let the dough come to room temperature for about 30 minutes before dividing into 2 pieces and shaping as directed.
I wouldn’t recommend using whole wheat flour for this recipe. It creates a much denser loaf and this bread is meant to be soft and fluffy. You could try and substitute just a portion of the flour if you would like.
If you want to freeze a loaf of Cinnamon Raisin Bread, you must be sure it has cooled completely before transferring to a freezer bag. You can store it frozen for up to 2 months. To thaw, transfer to the fridge overnight or just let it sit on the counter.
Storing and Reheating Instructions
- Room Temperature: store in an airtight container at room temperature for up to 3 days.
- Refrigerator: store in an airtight container in the fridge for up to 1 week.
- Freezer: you can transfer completely cooled Cinnamon Raisin Bread to freezer bags or another airtight container and store for up to 2 months.
- To reheat: I prefer to reheat by toasting slices of this bread. You could also warm a full loaf in a low oven.
Cinnamon Raisin Bread Recipe
Ingredients
Dough
- 3 cups Warm Water between 95-105 degrees F
- 3 Tablespoons Sugar
- 1 Tablespoon Active Dry Yeast
- 3 Tablespoons Avocado Oil or room temperature butter
- 1 large Egg
- ½ Tablespoon Salt
- 5½-6 cups All-Purpose Flour
- ¾ cup Raisins
Cinnamon Sugar Swirl
- ¼ cup Brown Sugar
- 2 Tablespoons Butter melted
- 1½ Tablespoons Cinnamon Powder
To Top the Loaves
- 1 large Egg
- 1 Tablespoon Water
- 1 Tablespoon Butter melted
Instructions
How to Make Cinnamon Raisin Dough
- Grease two 8.5" x 4.5" bread pans with butter and set aside.
- In the bowl of a stand mixer, combine the warm water, sugar, and yeast. Mix well, then let sit for 5-10 minutes, or until the yeast is frothy and bubbly.
- Once the yeast has proofed, add the oil, salt, eggs, and half of the flour into the yeast mixture and mix on low using the dough hook until combined.
- Continue adding one cup of flour at a time, then mixing on low speed, until the dough pulls away from the sides and looks smooth. Once all of your flour is added, add the raisins and knead on medium speed for about 3 minutes. The dough should look smooth and elastic.
- Cover with plastic wrap and let rise in a warm place until doubled, about 30-45 minutes.
Shaping and Filling the Dough
- Once your dough has doubled, divide into 2 even pieces. Sprinkle flour on your counter, then very gently roll each loaf into a roughly 8"x12" rectangle using a rolling pin (the shorter side of the rectangle should be about the length of your baking pans).
- In a small bowl, combine the room temperature butter, brown sugar, and cinnamon. Mix until combined.
- Spread half of the cinnamon mixture on the raisin dough.
- Starting at the shorter end, roll each rectangle up tightly, then pinch the end to seal the seam. Tuck each of the ends under, then place seam-side down into your greased bread pans.
- Whisk together the egg and water and brush a thin, even layer over the tops of each loaf of dough using a pastry brush. Let rise again until doubled in size, about 30-45 minutes.
Baking the Cinnamon Raisin Bread
- Preheat your oven to 350 degrees F.
- Once your loaves have doubled in size, bake in your preheated oven for 28-30 minutes, or until golden brown (an instant-read thermometer should read 195 degrees F when inserted into the center of your loaves).
- When the bread is done, remove from the oven and brush melted butter over the top of each loaf. Let cool for about 10-15 minutes, then remove from the baking pans and let cool completely on a wire rack before slicing. Enjoy!
Nutrition
More Easy Recipes for Homemade Bread
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This soft and fluffy Cinnamon Raisin Bread recipe is filled with raisins and has a swirl of cinnamon sugar running throughout. It's an easy homemade bread that is perfect for breakfast and brunch.
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