Cinnamon Raisin Bread Recipe (2024)

There is no other baked good that can rival the fragrance of freshly baked cinnamon bread. If your family has a habit of disappearing into separate corners or rooms, try baking a batch of Cinnamon Raisin Bread; they’ll come running the moment they smell the delightful aroma coming from your oven.

Delicious warm or cold, slathered with butter or eaten plain, turned into French toast or bread pudding, this bread is versatile and satisfying. But where Cinnamon Raisin Bread really stands out…where it is in its glory…is when it is toasted. The added crunch, melted butter, and warm raisins that pop in your mouth make it an irresistible treat for breakfast–or any time.

This recipe makes 2 very generous, exuberant loaves, or 3 standard loaves, depending on the size of your pans. The photographed loaf was made in a 9-inch by 5-inch pan. If your pans are smaller, or your toaster can’t handle tall bread, make three loaves. If you don’t have 3 pans, only roll out and add cinnamon sugar to 2 of the loaves. Once they are baked and de-panned, roll out the remaining dough and make your third loaf. (You will have to add an additional tablespoon of cinnamon and 2 tablespoons of sugar.) Well wrapped, these loaves of bread freeze well for several months.

There is no comparison between homemade cinnamon bread and that bought from a grocery store. You will know the extra effort was worth it the moment you sit down to a piece of buttered toast and a cup of coffee or tea.

Cinnamon Raisin Bread Recipe

In a medium bowl, combine water, 1 teaspoon sugar, and yeast. Let it sit until foamy – about 5 minutes.

In a large bowl (a stand mixer is best), combine eggs, vegetable oil, and buttermilk.

Add the yeast mixture, salt, 3 tablespoons of sugar, and 4 cups of flour. Beat well.

Switch to dough hook and add remaining flour 1/2 cup at a time until dough comes away from the side of the bowl cleanly.

Knead by machine for 5-6 minutes. If you are kneading by hand, move dough to a floured surface and knead 7-8 minutes, adding as little flour as possible. The dough shouldn’t be sticky, just soft and elastic.

Place dough in a greased bowl, turning several times to coat thoroughly. Cover and let rise for about 1 hour, or until doubled in size.

While bread is rising, soak the raisins in 1/2 cup of hot water. When dough has doubled, drain the raisins and blot with a paper towel. Punch down dough. Place on lightly floured surface and briefly knead raisins into dough. Don’t worry too much about getting them evenly distributed.

If you are using 9-inch by 5-inch bread pans (measured from the top), divide dough into two parts. If you are using pans that are smaller, divide dough into three parts.

On a very lightly floured board, working with one piece of dough at a time, roll each piece of dough into a 15-inch by 8-inch rectangle, with the short side facing you. Sprinkle with 2 tablespoons sugar. Sprinkle 1 tablespoon cinnamon over the sugar.

Roll dough away from you, pulling back gently as you roll to keep the dough snug. Pinch the ends and seam firmly to seal.

Thoroughly grease your bread pans, or use an oil-flour spray. Place rolled dough in pan with the pinched seam down. Cover and let rise for about 1 hour, or until almost doubled.

Heat oven to 375 F.

Bake until bread is a rich golden brown – approximately 40 minutes. Allow to cool on the rack for 10 minutes before de-panning the bread. The bottom should be lightly browned, and it should sound hollow when tapped. If not, return to the oven for a few more minutes.

If desired, brush the top of each hot loaf with butter.

More Homemade Bread Recipes:

Hot Cross Buns

Rustic French Bread Recipe

Irish Soda Bread

Fiesta Corn Bread

Bacon Cinnamon Rolls With Maple Icing