Homemade Cinnamon Raisin Bread: Your Ultimate Guide to Soft, Swirly Perfection

Imagine waking up to the irresistible aroma of freshly baked cinnamon raisin bread wafting through your home. This isn’t just any bread; it’s a culinary dream, a warm hug in every slice, bursting with plump, sweet raisins and fragrant cinnamon swirls. Once you experience the unparalleled taste and texture of this homemade masterpiece, you’ll understand why store-bought loaves simply can’t compare. Get ready to embark on a delightful baking journey that promises to fill your kitchen with warmth and your taste buds with pure joy.

This recipe isn’t just about baking bread; it’s about creating an experience. The moment you pull a golden-brown loaf from the oven, you’ll know you’ve created something truly special. Perfectly toasted and slathered with butter, it’s a breakfast, snack, or dessert that will have everyone asking for more. Prepare to transform your baking skills and delight your family and friends with the best cinnamon raisin bread they’ve ever tasted!

Two freshly baked loaves of Cinnamon Raisin Bread cooling on a wire rack, steam gently rising.

Can you almost smell it baking? That comforting, sweet aroma is just the beginning. This bread is more than just delicious; it’s an indulgence that elevates any meal. Each bite offers a delightful contrast: the crisp, golden crust giving way to an incredibly soft, fluffy interior, dotted with juicy raisins and ribbons of sweet cinnamon sugar. It’s truly a dreamy creation that will make you ditch store-bought bread forever.

Why You’ll Love this Homemade Cinnamon Raisin Bread Recipe

There are countless reasons why this homemade cinnamon raisin bread will become a cherished staple in your kitchen. Beyond the sheer satisfaction of baking from scratch, this recipe delivers on every front, from flavor to texture to overall experience.

Unrivaled Softness and Flavor: This raisin bread is exceptionally soft, wonderfully fluffy, and packed with an intense cinnamon raisin flavor that’s hard to find in commercial breads. The secret lies in a careful balance of ingredients and the unique technique of using raisin-infused water, which adds an incredible depth of flavor that truly sets this recipe apart. Each bite offers a perfect balance of sweet raisins and aromatic cinnamon, creating a truly memorable experience.
Aromatherapy for Your Home: As this bread bakes, your entire house will be filled with the most comforting, inviting aroma. The scent of warm cinnamon and sweet raisins is a natural mood booster, making your home feel cozy and welcoming. It’s the kind of smell that brings back childhood memories and creates new ones, making every baking session an experience for the senses.
Toasts to Golden Perfection: This bread toasts up like an absolute dream. The crust becomes delightfully crisp, while the interior remains tender and warm, making it the perfect vehicle for a generous slather of butter. The warmth enhances the cinnamon and plumps the raisins even further, creating a truly irresistible treat that’s ideal for breakfast or a leisurely brunch.
A Healthier and More Economical Choice: Making your own bread at home is a healthier and less expensive alternative to store-bought options. You control every ingredient, avoiding preservatives, artificial flavors, and excessive sugars often found in commercial loaves. Plus, the cost of ingredients for two substantial loaves is significantly less than buying comparable quality bread from a bakery or supermarket, making it a smart choice for your wallet and your health.
The Perfect Gift from the Heart: A freshly baked loaf of this cinnamon raisin bread makes a thoughtful and truly appreciated gift for a friend, neighbor, or family member. Wrapped with a simple ribbon, it’s a gesture of warmth and kindness that speaks volumes. It’s perfect for housewarmings, holidays, or just to show someone you care.
Therapeutic Baking Experience: The process of making bread from scratch, from kneading the dough to watching it rise, is incredibly satisfying and therapeutic. It’s a mindful activity that allows you to slow down, engage your hands, and create something nourishing and delicious. The journey from simple ingredients to a beautiful loaf is a rewarding one.

Expert Tips and Creative Variations for Your Bread

Achieving the perfect loaf of cinnamon raisin bread involves a few key techniques and allows for wonderful customization. Follow these tips to ensure success and feel free to experiment with exciting variations.

Mastering Flour Measurement: Always measure your flour properly for consistent results. Avoid scooping directly from the bag, which can compact the flour and lead to a denser, heavier bread. Instead, gently aerate the flour by fluffing it with a spoon, then spoon it into your measuring cup. Level off the excess with the back of a knife without packing it down. This “spoon and swoop” method ensures you use the correct amount, preventing a dry or crumbly dough.
Embrace Raisin Diversity & Other Dried Fruits: While classic raisins are delicious, don’t hesitate to experiment! You can use regular raisins for their traditional sweetness, golden raisins for a milder, slightly fruitier note, or even a combination of both. For a twist, consider dried cranberries for a tart counterpoint, or dried blueberries for a burst of sweet-tangy flavor. Always toss dried fruits with a little flour before adding them to the dough to prevent them from sinking to the bottom during baking.
Add a Nutty Crunch: If you enjoy a textural contrast, add some chopped nuts to your dough. Pecans, walnuts, or even slivered almonds make fantastic additions. For an enhanced flavor, lightly toast the nuts before incorporating them. This brings out their natural oils and adds a deeper, richer taste to the bread. Add them along with the raisins for even distribution.
Choosing Your Flour: This recipe uses all-purpose flour, which yields a wonderfully soft and tender crumb. However, bread flour, with its higher protein content, can also be used. Bread flour will result in a chewier bread with a slightly more robust structure. You can even use a 50/50 blend of both for a happy medium.
Sweetener Options: Granulated sugar provides a clean, classic sweetness to the bread and filling. For a deeper, slightly caramel-like note, you can substitute brown sugar for all or part of the granulated sugar in both the dough and the cinnamon swirl. Dark brown sugar will give a more pronounced molasses flavor.
The Magic of Raisin Water: This is a secret weapon for enhanced flavor! Using the water in which the raisins were soaked not only ensures that no flavor is wasted but also adds a subtle yet noticeable depth to the bread dough. The warm, slightly sweet, and fruity notes from the raisin water contribute to a more complex and delicious final product. Don’t forget to save that warm raisin water!
Optimal Ingredient Temperature: Ensure your liquids (milk, reserved raisin water) are at the right temperature, especially for activating the yeast. Water between 105-115°F (40-46°C) is ideal for active dry yeast. Too cold, and the yeast won’t activate; too hot, and it will kill the yeast. Butter should be melted but not scorching hot.
Listen to Your Dough: Dough can be finicky. The amount of flour needed can vary based on humidity and how accurately you measured. Instead of strictly sticking to a measurement, pay attention to the dough’s consistency. It should be smooth and slightly tacky but not overly sticky. Adjust with small additions of flour (1 tablespoon at a time) or water (1 teaspoon at a time) until you reach the desired texture.
The Importance of Cooling: While it’s tempting to slice into a warm loaf, resist! Allowing the bread to cool completely on a wire rack is crucial. This process continues the cooking (carryover cooking) and allows the starches to set, resulting in a firm but tender crumb that slices cleanly without crumbling or becoming gummy.

How to Make the Best Homemade Cinnamon Raisin Bread

Crafting homemade cinnamon raisin bread is a rewarding process, and with these detailed steps, you’ll achieve perfect results every time. Follow along to create loaves that are both beautiful and incredibly delicious.

Step 1: Plump the Raisins and Prepare the Yeast

Begin by placing your raisins in a small heatproof bowl. Pour 1 cup of hot water over them, ensuring they are fully submerged. Let the raisins soak for at least 10 minutes; this plumps them up, making them juicy and tender. Once plumped, drain the raisins, but be sure to reserve this flavorful water! Set the plumped raisins aside. Allow the reserved raisin water to cool slightly until it reaches a temperature of 110-115°F (40-46°C). This specific temperature is crucial for activating the yeast without killing it.

Once the reserved raisin water is at the correct temperature, pour 1 cup of it into the bowl of your standing mixer fitted with a dough hook, or into a large mixing bowl if kneading by hand. Sprinkle the active dry yeast over the water and stir gently to combine. Let this mixture stand undisturbed for 5 to 10 minutes. You’ll know the yeast is active and healthy when a foamy layer appears on the surface, indicating it’s ready to work its magic.

Step 2: Form the Dough

To the foamy yeast mixture, add the buttermilk, melted unsalted butter, and salt. Stir these ingredients thoroughly until well combined. Next, gradually add 5 1/2 cups of the all-purpose flour. Stir everything together using a sturdy spoon or your mixer on low speed until a “shaggy” dough forms – this means it will look rough and uneven, but all the flour should be moistened. At this stage, it will likely be quite sticky.

Now it’s time to knead! If using a standing mixer, continue kneading on low speed with the dough hook for 8-10 minutes. If kneading by hand, turn the shaggy dough out onto a lightly floured surface and knead for 8-10 minutes. The goal is to develop the gluten, transforming the sticky mess into a smooth, elastic, and slightly tacky dough. Midway through kneading, check the dough’s consistency; if it’s excessively sticky and difficult to handle, add a small amount of additional flour (1 tablespoon at a time) until it reaches the desired texture. The dough is perfectly kneaded when it forms a cohesive ball, doesn’t sag excessively when held, and springs back quickly when gently poked with a finger.

Step 3: Incorporate the Raisins

To ensure the plumped raisins are evenly distributed throughout your bread and don’t sink to the bottom during baking, toss them with 2 tablespoons of all-purpose flour. This light coating absorbs any residual moisture from the plumping process and creates a barrier that helps them cling to the dough. With your mixer running on low speed, gradually add the floured raisins to the dough. Continue kneading for another 1-2 minutes until the raisins are thoroughly and uniformly distributed throughout the dough. If kneading by hand, pat the dough into an oval, sprinkle half the floured raisins over it, fold the dough, pat it out again, add the remaining raisins, and fold once more. Knead briefly to distribute.

Step 4: First Rise (Proofing)

Lightly grease a large mixing bowl with a neutral oil or non-stick spray. Transfer the raisin-studded dough to the bowl, turning it over once to ensure it’s lightly coated on all sides. This prevents a dry crust from forming during the rise. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place the dough in a warm, draft-free place to rise until it has doubled in size. This typically takes about an hour, but can vary depending on your kitchen’s temperature and humidity. A good warm spot might be a slightly warm oven (turned off!), near a sunny window, or on top of a warm appliance.

While your dough is happily rising, prepare the components for the delicious cinnamon swirl. In a small bowl, combine the granulated sugar and ground cinnamon, stirring until thoroughly mixed. In a second small bowl, beat together one large egg with 2 teaspoons of water to create an egg wash. This egg wash will be used to adhere the cinnamon-sugar filling and later to give your loaves a beautiful golden sheen.

Step 5: Shape the Loaves

Once your dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and divide it into two equal pieces. Working with one piece at a time, use a rolling pin to roll the dough out into a large rectangle. Aim for a thickness of about 1/4 inch. The width of your rectangle should be slightly less than the length of your loaf pan, and you want it to be as long as you can manage – the longer and thinner you roll it, the more beautiful cinnamon swirls you’ll achieve in your finished bread. If the dough starts to spring back and resist rolling, let it rest for 5-10 minutes to allow the gluten to relax, then try again.

Brush the entire surface of the rolled-out dough with the prepared egg wash, leaving a clean border of about two inches at one of the longer edges. This clear edge will help seal the loaf. Generously sprinkle half of the cinnamon-sugar mixture evenly over the egg-washed surface. Starting from the long edge closest to you, tightly roll up the dough, forming a log. Once you reach the clean edge, pinch the seam firmly closed to prevent the filling from leaking out during baking. Carefully transfer this rolled loaf, seam-side down, into a prepared loaf pan. Repeat this process with the second piece of dough and the remaining cinnamon-sugar mixture.

Step 6: Second Rise and Baking

Cover the loaf pans loosely with plastic wrap or a clean kitchen towel and let the loaves rise for a second time in a warm, draft-free place. This final rise, often called proofing, will take approximately 30-40 minutes. The loaves are ready when they have mounded significantly over the top of the pans and appear visibly puffy and airy. About halfway through this second rise, preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature before the bread is ready to bake.

Just before placing the loaves into the preheated oven, brush the tops with some of the remaining egg wash. This will give them a beautiful, shiny, golden-brown crust and a professional finish.

Step 7: Bake and Cool

Place the loaf pans in the preheated oven and bake for about 40-45 minutes. The bread is done when the tops are a rich golden brown, and a wooden skewer or toothpick inserted into the center comes out clean. You can also tap the bottom of a loaf; if it sounds hollow, it’s likely baked through. If the tops are browning too quickly, you can loosely tent them with aluminum foil for the last 10-15 minutes of baking.

Once baked, remove the loaves from the oven and let them cool in their pans for at least 10 minutes. This allows them to firm up slightly before you attempt to remove them. After 10 minutes, carefully transfer the loaves to a wire rack to cool completely. This cooling process is crucial for the bread’s texture and makes it much easier to slice neatly. We know it’s incredibly tempting to slice into a warm loaf (it’s impossible in our house!), but patience will be rewarded with the best texture and clean slices.

And just like that, you now have two glorious loaves of fresh, homemade cinnamon raisin bread! The hard part is waiting for it to cool completely before slicing. This recipe yields two generous loaves, giving you options. You can choose to share the second loaf with a grateful friend or neighbor, or you can freeze it for later enjoyment. Choose wisely, because once tasted, these loaves tend to disappear remarkably quickly!

Don’t let any leftover cinnamon raisin bread go to waste! It’s absolutely fantastic for turning into other delicious treats. Think beyond toast and try it in a comforting bread pudding or even a decadent French toast casserole. The possibilities are endless for enjoying every last crumb of this delightful bread.

Frequently Asked Questions About Cinnamon Raisin Bread

Can this Cinnamon Raisin Bread be made ahead?

Absolutely! Making the dough ahead of time is a great way to spread out your baking process. After the first rise, shape the dough into loaves and place them in your loaf pans. Cover them tightly with plastic wrap and refrigerate overnight (up to 24 hours). When you’re ready to bake, remove the dough from the fridge and let it come to room temperature while it rises for its second proofing until it’s domed over the pan and puffy, which might take 1-2 hours depending on your kitchen’s warmth. Then, simply bake as instructed. This method is perfect for fresh-baked bread on busy mornings!

How should I store homemade cinnamon raisin bread?

For optimal softness and flavor, homemade bread is best kept at room temperature. Once completely cooled, store your cinnamon raisin bread covered tightly in plastic wrap, aluminum foil, or in an airtight bread box for up to 4 days. While refrigerating it will extend its shelf life by a few more days, it tends to dry out the bread and can alter its soft and fluffy texture, making it slightly firmer. If you do refrigerate, a quick toast will help restore some of its tenderness.

Can you freeze homemade raisin bread?

Yes, freezing is an excellent way to preserve your homemade cinnamon raisin bread for longer! Once the baked loaves have cooled completely to room temperature, wrap them tightly first in plastic wrap, then again in aluminum foil, or place them in a freezer-safe bag or container. This double-wrapping helps prevent freezer burn. It can be stored in the freezer for up to three months. To thaw, simply transfer the frozen loaf to the refrigerator overnight, or place it on the counter for a few hours. For a warm, fresh-from-the-oven feel, you can gently reheat thawed slices in a toaster or oven.

What if my dough isn’t rising?

Several factors can affect dough rising. First, check your yeast. Ensure it’s active dry yeast and not instant (though active dry can be used similarly to instant, it benefits from proofing). Also, verify the temperature of your liquid (reserved raisin water); it should be between 105-115°F (40-46°C). Too cold, and the yeast is sluggish; too hot, and it dies. Ensure your environment is warm and draft-free. If your yeast is old or wasn’t activated properly, your dough might not rise. You might need to start with fresh yeast.

What’s the best way to enjoy cinnamon raisin bread?

While delicious plain, cinnamon raisin bread truly shines when toasted. Spread a generous amount of butter on a warm, toasted slice for a simple yet decadent treat. You can also add cream cheese, a dollop of fruit jam, or a drizzle of honey. For an extra special breakfast, use slices to make an incredible French toast, or cube it for a delightful bread pudding. It also pairs wonderfully with a hot cup of coffee or tea.

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More Delicious Bread Recipes to Explore

If you’ve enjoyed baking this homemade cinnamon raisin bread, you’re in for a treat! The world of homemade bread is vast and incredibly rewarding. Expand your baking repertoire with these other delightful bread recipes:

Morning Buns: These flaky, buttery, and cinnamon-sugar-filled pastries are like a cross between a croissant and a cinnamon roll. Perfect for a special breakfast or brunch, they’re an impressive bake that’s worth the effort.
Sourdough Bread Recipe: Dive into the art of sourdough with this comprehensive guide. Crafting your own sourdough loaf from scratch, with its characteristic tangy flavor and chewy crust, is an incredibly fulfilling baking achievement.
Walnut Fig Bread: For a sophisticated and hearty loaf, try this walnut fig bread. It’s packed with crunchy walnuts and sweet, chewy figs, making it ideal for cheese boards, sandwiches, or simply enjoyed with a pat of butter.
Overnight Maple Bacon Baked French Toast: While not a traditional loaf, this recipe uses bread as its base to create an unforgettable breakfast casserole. Prep it the night before for an easy, crowd-pleasing, sweet and savory morning meal.

Each of these recipes offers a unique baking adventure and a delicious reward. Don’t hesitate to explore and discover your next favorite homemade treat!

Two freshly baked loaves of cinnamon bread cooling on a wire rack.

Cinnamon Raisin Bread Recipe

Experience the joy of baking this soft, fluffy, and flavorful homemade cinnamon raisin bread. It’s so good, you’ll never consider buying store-bought again. Perfect toasted and slathered with butter for breakfast or a sweet treat.

4.56 from 9 votes

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Course:
Bread, Breakfast, Brunch

Cuisine:
American

Prep Time:

2 hours

Cook Time:

45 minutes

Total Time:

2 hours

45 minutes

Servings:
18

Calories:

374
kcal

Author:
Leigh Harris

Ingredients

Bread:

1
cup
raisins
(6 ounces)
1
cup
warm water*
1
tablespoon
active dry yeast
1
cup
buttermilk
1/4
cup
unsalted butter, melted
2
teaspoons
salt
5 1/2 – 6
cups
all-purpose flour

Filling:

1/2
cup
granulated white sugar
1 1/2
tablespoons
cinnamon
1
large
egg, beaten with 2 teaspoons water

Instructions

Put the raisins in a small bowl and cover them with 1 cup hot water. Let the raisins plump for at least 10 minutes. Drain, reserving the water and set aside. Allow the reserved water to cool to 110 to 115 degrees F (40-46°C).
Pour 1 cup of the reserved soaking water into the bowl of a standing mixer or large mixing bowl. Add the yeast and stir to combine. Let stand for 5 to 10 minutes until foamy, indicating the yeast is active.
Stir the milk, melted butter, and salt into the yeast mixture. Add 5 1/2 cups of the flour and stir until a shaggy dough forms, ensuring all flour is incorporated.
Knead in your mixer on low speed with a dough hook or by hand for 8-10 minutes. The dough should become smooth, elastic, and slightly tacky. If it’s too sticky, add a little more flour (1 tablespoon at a time). The dough is ready when it forms a ball, springs back when poked, and passes the windowpane test (stretching a small piece thin enough to see light through it without tearing).
Toss the drained raisins with 2 tablespoons of flour to absorb any residual moisture and prevent them from sinking. With the mixer on low, gradually add the floured raisins to the dough and continue kneading until they are evenly distributed, about 1-2 minutes.
If kneading by hand, turn the dough out onto your work surface and pat it into an oval. Sprinkle about half the floured raisins over the top and fold the dough like a letter. Pat it into an oval again, sprinkle the remaining raisins, and fold it again. Knead the dough by hand for a few minutes to distribute the raisins evenly throughout the dough.
Place the dough in a large greased bowl, turn over once to coat, and cover tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place until doubled in bulk, approximately an hour. Meanwhile, combine the sugar and cinnamon in a small bowl for the filling, and beat together the egg and 2 teaspoons water in a second bowl for the egg wash.
Gently punch down the risen dough and divide it into two equal pieces. Working with one piece at a time, roll the dough out on a lightly floured counter into a rectangle, aiming for a thickness of about 1/4 inch. The width should be slightly less than your loaf pan’s length, and roll it as long as possible for more cinnamon swirls. If the dough resists, let it rest for a few minutes before continuing.
Brush the entire surface of the rolled dough with a portion of the prepared egg wash, leaving about two inches clear at the far end (this helps seal the seam). Sprinkle generously with half of the cinnamon-sugar mixture. Starting at the end closest to you, roll up the dough tightly into a log. Pinch the seam closed firmly. Transfer the loaf to a greased loaf pan, seam-side down. Repeat this process with the second piece of dough and the remaining filling ingredients.
Cover the loaf pans loosely and let the loaves rise again in a warm place until mounded over the top of the pan and puffy, about 30-40 minutes. Halfway through this second rise, preheat your oven to 375°F (190°C).
Just before baking, brush the top of each loaf with some of the remaining egg wash for a beautiful golden crust.
Bake for 40-45 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom. If browning too quickly, tent loosely with foil. Let cool in the pans for at least 10 minutes.
Remove the loaves from the pans and transfer them to a wire rack to cool completely before slicing. This is crucial for texture and clean slices, even if it’s almost impossible to resist! Baked loaves can also be frozen for up to three months.

Notes

Remember to use hot water to plump the raisins. Crucially, let this reserved raisin water cool to about 110-115°F (40-46°C) before using it to proof the yeast. This ensures optimal yeast activation and infuses a wonderful subtle flavor into your bread.

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