There’s just something about the smell of cinnamon raisin bread baking in the oven that instantly makes me feel warm and fuzzy inside. It reminds me of my grandma’s kitchen, where she always had a loaf ready for us when we visited. This Cinnamon Raisin Bread Recipe is my attempt to recreate that same comforting feeling, and I think I’ve finally nailed it. If you love the aroma of a freshly baked cinnamon roll but want something a little less fussy, this bread is your answer. Honestly, the taste and texture rivals anything you’d find in a bakery, but you get to enjoy it straight from your own oven. Plus, you can’t beat that homemade flavor, you know?

What is cinnamon bread?

Cinnamon Raisin Bread is a sweet, enriched bread flavored with cinnamon and dotted with juicy raisins. Think of it as a cross between a classic white bread and a cinnamon roll, but in loaf form! It’s essentially a slightly sweet dough that’s swirled with a mixture of cinnamon and sugar, and then baked until golden brown. What sets it apart from other sweet breads is the addition of raisins, which add a delightful chewiness and burst of sweetness in every bite. It’s the kind of bread that’s perfect for breakfast, brunch, or even a late-night snack. Honestly, it’s just one of those things that makes you feel good from the inside out.

Why you’ll love this recipe?

Okay, let me tell you why this particular Cinnamon Raisin Bread Recipe is a total winner. First and foremost, the flavor is incredible. The combination of warm cinnamon, sweet raisins, and a hint of vanilla is just heavenly. It’s that cozy flavor that everyone loves. Then there’s the simplicity. I know baking bread can seem intimidating, but this recipe is actually quite straightforward. I promise, if I can do it, you can too! What I love most about this is how cost-effective it is. You probably already have most of the ingredients in your pantry. Plus, it makes a pretty generous loaf, so it’s perfect for sharing (or not, I won’t judge!). And let’s not forget the versatility. You can enjoy it toasted with butter, make French toast, or even use it for a decadent Bread Pudding. Seriously, the possibilities are endless. I think this is far better than other sweet dough recipes because it’s so straightforward, you don’t need any fancy equipment. What I mean is that it is perfect for beginner bakers. This Cinnamon Raisin Bread Recipe is a family favorite, and I know it will become one of yours too!

How do I make cinnamon raisins bread?

Quick Overview

Making this Cinnamon Raisin Bread is easier than you might think! You’ll start by making a simple dough, letting it rise until puffy and doubled in size. Then, you’ll roll it out, sprinkle it with a generous amount of cinnamon-sugar and raisins, and roll it up into a beautiful loaf. After a second rise, you’ll bake it until golden brown and delicious. The best part? Your kitchen will smell absolutely amazing the whole time! I like this method because it’s so easy to follow and yields consistent results every single time.

Ingredients

For the main battery:
* 3 cups all-purpose flour, plus more for dusting. I always use unbleached flour for a slightly better flavor and texture.
* 1/4 cup granulated sugar. Feel free to reduce this slightly if you prefer a less sweet bread.
* 1 teaspoon salt. Don’t skip this! It balances the sweetness and enhances other flavors.
* 1 packet (2 1/4 teaspoons) active dry yeast. Make sure your yeast is fresh! If it’s old, it might not activate properly.
* 1 cup milk, warmed to about 110°F (43°C). The temperature is important! Too hot, and you’ll kill the yeast. Too cold and it won’t activate.
* 1/4 cup unsalted butter, melted. I prefer using European-style butter for its richer flavor.
* 1 large egg. Let it come to room temperature for easier mixing.
* 1 teaspoon Vanilla Extract. Adds a lovely depth of flavor. You can also use almond extract for a different twist.

For the Filling:
* 1/2 cup granulated sugar. Brown sugar works great too for a richer, molasses-like flavor.
* 2 tablespoons ground cinnamon. Use good-quality cinnamon for the best flavor.
* 1 cup raisins. I like using plump, juicy raisins. You can also soak them in warm water or rum for about 30 minutes before using to plump them up even more. Golden raisins or dried cranberries are great substitutions!

For the Glaze:
* 1 cup powdered sugar. Sift it to avoid any lumps.
* 2-3 tablespoons milk. Add more or less to reach your desired consistency.
* 1/2 teaspoon vanilla extract. Optional but highly recommended!

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or cooking spray. You can also line it with parchment paper, leaving an overhang on the sides, for easy removal. This makes sure your bread doesn’t stick to the pan. I always do this; it saves so much headache later!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, salt, and yeast. Set aside. Make sure the yeast is evenly distributed throughout the flour. This step is important to ensure even rising and a consistent texture.

Step 3: Mix Wet Ingredients

In a separate bowl, combine the warm milk, melted butter, egg, and vanilla extract. Whisk until well combined. The milk should be warm, not hot, to activate the yeast properly. If the milk is too hot, it can kill the yeast and prevent the dough from rising.

Step 4: Combine

Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Then, turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. Be careful not to add too much flour, as this can make the bread dry. Overmixing can also toughen the dough, so knead until just smooth and elastic.

Step 5: Prepare Filling

In a small bowl, combine the sugar and cinnamon. Set aside. Make sure there are no lumps in sugar. Add a pinch of cardamom or nutmeg for some spice.

Step 6: Layer & Swirl

Roll the dough out into a 12×18 inch rectangle. Sprinkle the cinnamon-sugar mixture evenly over the dough, leaving a 1/2 inch border along one of the long edges. Then, sprinkle the raisins over the cinnamon-sugar mixture. Starting from the opposite long edge, roll the dough up tightly into a log. Pinch the seam to seal. Place the loaf, seam-side down, in the prepared loaf pan. Gently tuck the ends of the dough underneath to create a neat loaf shape.

Step 7: Bake

Cover the loaf pan with a clean kitchen towel and let it rise in a warm place for about 30-45 minutes, or until the dough has almost doubled in size. Preheat your oven to 350 degrees F (175 degrees C) and bake for 30-35 minutes, or until the top is golden brown and the internal temperature reaches 190-200°F (88-93°C). If the top of the bread starts to brown too quickly, tent it with foil.

Step 8: Cool & Glaze

Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. While the bread is cooling, prepare the glaze by whisking together the powdered sugar, milk, and salt. How do you use vanilla extract to make a smooth paste? Once the bread is completely cool, drizzle the glaze over the top.

Step 9: Slice & Serve

Slice the bread with a serrated knife and serve. It’s delicious on its own, toasted with butter, or as French toast. I love to serve it warm with a cup of coffee or tea. The aroma alone is enough to make anyone’s day!

What should we serve it with?

This Cinnamon Raisin Bread is incredibly versatile and can be enjoyed in so many different ways! For breakfast, try it toasted with a generous pat of butter and a sprinkle of cinnamon. It’s the perfect way to start your day! For brunch, slice it up and arrange it on a platter with fresh fruit, yogurt, and a side of bacon or sausage. It looks so elegant and inviting! As a dessert, serve it warm with a scoop of vanilla Ice Cream or a dollop of whipped cream. The warm bread and cold ice cream are a match made in heaven. And for cozy snacks, simply slice it up and enjoy it with a cup of hot cocoa or a glass of milk. My kids love this as an after-school treat. This bread also makes amazing French toast! Dip slices in a mixture of eggs, milk, and vanilla, and then fry until golden brown. Top with maple syrup, fresh fruit, and a sprinkle of powdered sugar. My family always loves it when I make French toast from this bread for weekend brunch.

How do you make cinnamon bread?

Okay, let me share a few insider tips that I’ve learned over the years of making this Cinnamon Raisin Bread.

Mixing Advice: Don’t overmix the dough. Overmixing can develop too much gluten, resulting in a tough bread. Mix until just combined, and then knead until smooth and elastic.

Swirl Customization Get creative with your swirl! You can create different patterns by cutting the rolled-up loaf lengthwise and twisting the two halves together before placing it in the pan. You can try different fillings! I like using chopped nuts, dried cranberries, or even chocolate chips in addition to or instead of the raisins.

Ingredient Swaps: For a richer flavor, try using brown sugar instead of granulated sugar in the filling. You can also add a tablespoon of molasses to the dough for a deeper, more complex flavor.

Baking Tips: Keep an eye on the bread while it’s baking. If the top starts to brown too quickly, tent it with foil to prevent it from burning. And most importantly, let the bread cool completely before slicing! Slicing it while it’s still warm can result in a gummy texture.

Glaze Variations: Experiment with different flavors in the glaze. You can add a little lemon zest, orange zest, or even a splash of bourbon for a more sophisticated flavor.

Storing and Reheating Tips

To keep your Cinnamon Raisin Bread fresh, store it properly. At room temperature, it will stay good for about 2-3 days if you wrap it tightly in plastic wrap or store it in an airtight container. To freeze it, wrap the loaf tightly in plastic wrap, then wrap it again in aluminum foil. It can be stored in the freezer for up to 2-3 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator or at room temperature. If you want to reheat it, wrap the loaf in foil and bake it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also slice it and toast it in a toaster or toaster oven.

Frequently Asked Questions

Final Thoughts

This Cinnamon Raisin Bread Recipe is more than just a recipe to me; it’s a way to bring a little bit of comfort and joy into my home. The smell alone is enough to lift my spirits, and the taste is just heavenly. The combination of warm cinnamon, sweet raisins, and a soft, tender crumb is simply irresistible. I hope you’ll give this recipe a try and experience the magic for yourself. If you enjoyed this recipe, you might also like my banana bread, Chocolate Chip Cookies, or apple pie. These recipes are all family favorites and are sure to please. Happy baking, and I can’t wait to hear how yours turns out! Feel free to leave a comment below and share your own variations. I love hearing from you!