Cinnamon Raisin Bread

filed under: Bread · Breakfast · Food + Drink on January 23, 2021

Cinnamon Raisin Bread is a flavorful and raisin-filled bread that can be made with just a few common ingredients and baked in a Dutch oven. If you happen to love Cinnamon Raisin Bagels, you are in for a treat! This bread tastes EXACTLY like that!

Cinnamon Raisin Bread

Cinnamon Raisin Bread has been around so long, it even has its own day–September 16th. But, once you see how easy it is to get this bread made, you will be making it many more days than that! This bread is delicious as toast in the morning, with just a little butter. Or, be a little more creative and add some cream cheese, apple slices, and honey on a toasted piece of the bread.

Cut Into Cinnamon Raisin Bread

Cinnamon Raisin Bread Ingredients

The ingredients in this cinnamon raisin bread are common baking ingredients that you probably have on hand. So, there is no reason to not try giving this easy bread recipe a try!

Raisins: Raisins have health benefits, including fiber, iron, calcium, and antioxidants. Yes, they are high in calories and sugar but eaten in moderation, raisins can be a great addition to your diet.

Yeast: Use rapid rise yeast, or instant yeast, for this recipe. It is easier to use and faster acting. Make sure your packet of yeast is still good and has not expired.

Hot Water: Make sure the water you add to the mixture is 120°F or less (I prefer a temperature of about 110°F). If the water is too hot, it will kill the yeast.

Raw Batter for Cinnamon Raisin Bread

How to Make Cinnamon Raisin Bread

This cinnamon raisin bread recipe is so easy! Plus, it tastes as great as your kitchen will be smelling as the bread is baking. To get started, combine the raisins, cinnamon, flour, salt, yeast, and brown sugar in a large bowl. After those ingredients are combined, add the hot (but not too hot) water and stir to form a sticky dough ball.

Spray a second bowl with nonstick cooking spray. Transfer the dough ball into the sprayed bowl and cover it with plastic wrap. Let the dough sit for about 3 hours, or until it has doubled in size. When the dough has almost doubled in size, line a Dutch oven with parchment paper and put it into a cold oven. Set the oven at 450°F to let both the Dutch oven and oven heat up.

When ready, carefully remove the hot Dutch oven from the oven. Dump the risen dough ball into the preheated pot. Cover the pot with a lid and bake the bread for 25-30 minutes. Remove the lid and bake for an additional 10 minutes, or until the cinnamon raisin bread is golden brown. Let the bread cool before slicing and serving.

Slices of Cinnamon Raisin Bread Recipe

How to Store Bread

Most bread will only last a day or two at room temperature. However, to get the most out of a loaf of bread, freeze it. After the cinnamon raisin bread has completely cooled, wrap it tightly in aluminum foil. Then, store the wrapped bread in a freezer-safe, zipped bag. Labe and date the bag; it will last for a few months this way.

Hand Holding Piece of Cinnamon Raisin Bread

Looking for More Homemade Bread Recipes?

Cinnamon Sugar Banana Bread

Apple Fritter Bread

Old Fashioned Buttermilk Sweet Bread

Blender Peanut Butter Bread

4.75 from 4 votes
Cinnamon Raisin Bread
Prep Time
10 mins
Cook Time
40 mins
Rise Time
3 hrs
Total Time
3 hrs 50 mins

Cinnamon Raisin Bread is a flavorful and raisin-filled bread that can be made with just a few common ingredients and baked in a Dutch oven.

Course: Breakfast, Snack
Cuisine: American
Keyword: Cinnamon Raisin Bread
Servings: 8
Calories: 300 kcal
Author: Amanda
  • cups (217.5g) raisins
  • 1 tablespoon cinnamon
  • 3 cups (375g) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon rapid rise yeast
  • cup (67g) brown sugar
  • cups (355g) hot water
  1. In a large bowl, combine the raisins, cinnamon, flour, salt, yeast, and brown sugar. Stir to combine.

  2. Add hot water (about 110°F) and stir until the dough forms a sticky batter. Place the dough in a bowl that has been sprayed with nonstick cooking spray.

  3. Cover the bowl in plastic wrap and set in a warm place to rise until almost doubled in size (about 3 hours).

  4. Line a 6-quart Dutch oven with parchment paper. Place it in the cold oven.

  5. Preheat oven to 450°F, allowing the Dutch oven to heat up as well.

  6. When ready, carefully remove the hot Dutch oven from the oven. Dump the dough ball into the preheated Dutch oven and cover tightly with the lid.

  7. Bake for 25-30 minutes. Remove the lid and bake 10 more minutes (or until the bread is golden brown).

  8. Remove bread from the oven and let it cool before slicing and serving.

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  • Janet says:

    Do you use a whole packet of rapid rise yeast? And, do you put the cover of the Dutch oven in the oven too to heat up? Oh, and the parchment paper doesn’t burn at all by heating it up in the Dutch oven? Thank you! Can’t wait to try this bread!

  • Felicity says:

    what if you don’t have a dutch oven???

    • Elizabeth Keeney says:

      Hi, Felicity! I work with iambaker and am happy to help with questions. You can use any large, oven-safe pot with a lid. I hope this helps, and have a great day!

  • Phyllis says:

    I don’t have a Dutch oven I have Fabre ware pots and pans. Would a glsss bowl work?

  • Wendy McGrew says:

    good evening- this looks like No-Knead bread (which I make and love) but no-knead requires 18 hours before baking- I”m sure you are sure- but is 3 hours really enough? Thanks

    • Amanda Rettke says:

      I’ve made it 4 times this month alone and the LONGEST I let it go was 3 hours. However, you can let it proof for 18 if you prefer.

  • Ann Arendt says:

    Only 3 cups of flour??? Doesn’t seem like enough

    • Elizabeth Keeney says:

      Hi, Ann! I work with iambaker and am happy to help with questions. The written recipe is correct. It turned out great! Have a great day!

  • Diane Brown says:

    do you place the parchment paper just on the bottom or up the sides too?

    • Elizabeth Keeney says:

      Hi, Diane! I work with iambaker and am happy to help with questions. We used a large piece of parchment paper, which when pressed into the bottom of the Dutch oven, will go up the sides a bit. I hope this helps, and have a great day!

  • Toni says:

    Followed the recipe exactly. Good but why did the paper stick to my bread. Never had that happen before. Love your recipes, this one not so much

  • Beth says:

    I made it this morning as a treat on our snow day. It was delicious – just like a cinnamon raisin bagel! Without a the work 😆. Definitely will be making this again!

    • Amanda Rettke says:

      So glad you enjoyed it!

  • Karen says:

    Not sure what happened to my loaf, as I followed the recipe exactly. Very sticky dough seemed as if it needed much more flour. Also, it doubled in size before I put in into the dutch oven but it burned on the bottom and did not rise at all. Very dense sticky loaf of bread. Very disappointed and will scrap this recipe!!

    • Amanda Rettke says:

      Rising is not a problem, it should rise. Buring, when inside a dutch oven with a lid and lined with parchment, is most likely an oven issue. Not the recipe. Also, it will not rise more in the oven. As I describe in the post, it is a dense bread, exactly like a bagel. It should not be “sticky” after baking… can you be more specific about that issue?

  • Jane Murray says:

    Do you punch down the risen dough before you dump it into the preheated Dutch oven?

    • Amanda Rettke says:

      Nope! Just dump it in the dutch oven. 🙂

  • Joyce King says:

    Easy, Recipe instructions to follow…thank you. the smell while baking was very tantalizing, but the finished product… OMG so Good.
    My recipe folder is full of all yours, I just know when I see a new recipe you post, just make it, you know it will be great. thanks

    • Amanda Rettke says:

      SO thrilled you enjoyed it, Joyce!!

  • Dian cooksru says:

    YUMMY- fabulous , I followed directions exactly as written and it was great!!

  • Nancy Sillin says:

    Extremely easy and exceptionally delicious, both taste and texture.

  • cheryl says:

    how can I bake it if I dont ha e a Dutch oven.

    • Elizabeth Keeney says:

      Hi, Cheryl! I work with iambaker and am happy to help with questions. You can use any heavy-duty, oven-safe pot with a lid for this recipe. I hope this helps, and have a great day!

  • Bryan says:

    I woke up at 5:30am this morning to make the cinnamon raisins bread it turned out fabulous it was so tasty I took a picture its on my Instagram I tag you in the picture

  • Sunitha Madhu says:

    Thank you for the recipes
    Just loved most of it and tried all.
    Ur cinnamon swirl bread donut Loved to the sky☺

    I’m a baker too in India

  • JoAnn says:

    There is. no butter. or shortening in this. ???

  • Diane Campbell says:

    Could I just put tin foil over the pot I can’t find the cover!thank you

    • Amanda Rettke says:

      That should work, just make sure it is tight and secure!

  • Bev Dennison says:

    I’ve already made this bread more than half a dozen times. It’s amazing–easy AND delicious!! Thanks so much for sharing!!

  • Barbara anders says:

    You commented below that if bread burns on the bottom it’s generally an oven problem. In Dutch oven my bread always burns on the bottom. Is it possible to turn the oven down and let it cook longer. Also my bread did not double in size and yes my yeast was good, but bread was very doughy. Any help appreciated. Want to try this again

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.