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!

Cut Into Cinnamon Raisin Bread

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.

Raw Batter for 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.

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

More Bread Recipes

4.80 from 5 votes

Cinnamon Raisin Bread

Prep Time 10 minutes
Cook Time 40 minutes
Rise Time 3 hours
Total Time 3 hours 50 minutes
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.


  • cups (217.5 g) raisins
  • 1 tablespoon cinnamon
  • 3 cups (375 g) all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon instant yeast
  • cup (67 g) light brown sugar, packed
  • cups (355 g) hot water


  • In a large bowl, combine the raisins, cinnamon, flour, salt, yeast, and brown sugar. Stir to combine.
  • 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.
  • Cover the bowl in plastic wrap and set in a warm place to rise until almost doubled in size (about 3 hours).
  • Line a 6-quart Dutch oven with parchment paper. Place it in the cold oven.
  • Preheat oven to 450°F, allowing the Dutch oven to heat up as well.
  • 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.
  • Bake for 25-30 minutes. Remove the lid and bake 10 more minutes (or until the bread is golden brown).
  • Remove bread from the oven and let it cool before slicing and serving.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Share with your friends!

Categorized in: ,

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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!

    1. 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!

  2. 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

    1. 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.

    1. 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!

    1. 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!

  3. 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

  4. 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!

  5. 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!!

    1. 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?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.