Cinnamon Raisin Bread Recipe Easy Fluffy Loaf with Perfect Crust

Let me just say—the first time the aroma of cinnamon and freshly baked bread swirled through my kitchen, I swear time slowed down. The sweet scent of plump raisins and warm spice wrapped around everything, and suddenly it didn’t matter if it was raining outside or if my to-do list was a mile long. The moment I sliced into this fluffy cinnamon raisin bread and saw the pillowy crumb tucked beneath a golden, crackling crust, I knew I had stumbled upon a recipe that deserved a spot in every baker’s repertoire.

Years ago, when I was knee-high to a grasshopper, my grandma would treat us to thick slices of cinnamon raisin bread with a pat of butter. It was the sort of simple joy that colored my childhood with nostalgia. Fast forward to my own kitchen—I found myself longing for that same comfort (but with a little more fluff, a touch more crunch, and let’s face it, less fuss). After a weekend spent tweaking, mixing, and “taste-testing” more than my fair share (in the name of research, of course), this bread became a staple at our family breakfasts. Honestly, my kids couldn’t resist sneaking slices off the cooling rack, and my partner claimed it was “dangerously easy” to polish off half the loaf before it even cooled.

This cinnamon raisin bread recipe is the kind you’ll want to bookmark—whether it’s for lazy Sunday brunches, gifting to neighbors, or just brightening up your Pinterest board with a loaf that looks as good as it tastes. It’s pure, nostalgic comfort in every bite, and has been tested and tweaked more times than I care to admit. Every time I pull it from the oven, I get that same warm hug feeling. If you’re ready for a bread that’s fluffy inside, crisp outside, and loaded with cinnamon goodness, you’ve come to the right place!

Why You’ll Love This Recipe

You know what makes this cinnamon raisin bread stand out? It’s not just about the flavors—it’s about the experience. I’ve baked countless loaves, tested different flours, played with yeast timing, and even called my grandma for her best secrets. Here’s why this recipe deserves a spot in your kitchen:

• Quick & Easy: Comes together in under 20 minutes of active prep—most of the time, the dough does the hard work while you relax.
• Simple Ingredients: No hunting for specialty items. Everything is likely in your pantry right now: all-purpose flour, cinnamon, raisins, yeast, sugar, and butter.
• Perfect for Any Occasion: Whether you need a breakfast showstopper, a sweet treat for after school, or a cozy addition to a holiday brunch, this bread fits the bill.
• Crowd-Pleaser: Kids and adults alike rave about the fluffy texture and the punch of cinnamon. It disappears quickly at potlucks!
• Unbelievably Delicious: That pillowy crumb, juicy raisins, swirls of cinnamon, and a crisp, golden crust—every bite makes you want another.

What sets this cinnamon raisin bread recipe apart is my special technique. The dough is enriched with a touch of melted butter and milk for maximum fluff, while a secret swirl of cinnamon sugar ensures every slice is bursting with flavor. I use King Arthur flour for consistency and always let the raisins soak in warm water first—they plump up and never dry out the crumb. I’ve tried a dozen versions, but honest truth? This is the loaf I come back to every time.

This isn’t just another cinnamon raisin bread—it’s comfort food at its finest. You’ll taste that homey warmth in every bite, and it’s the kind of bread that makes you close your eyes and smile after the first mouthful. It’s easy enough for a weeknight, impressive enough for company, and—let’s be real—guaranteed to make your kitchen smell incredible.

What Ingredients You Will Need

This fluffy cinnamon raisin bread recipe relies on simple, wholesome ingredients that bring out deep flavor and the perfect texture. Most are pantry staples, and you can swap a few things depending on what you have on hand. Here’s what you’ll need:

• For the Dough:
  • All-purpose flour (3 ½ cups / 440g) – King Arthur preferred for best crumb
  • Active dry yeast (2 ¼ tsp / 7g) – or instant yeast for speed
  • Whole milk (1 cup / 240ml), warmed – adds richness and helps the bread stay soft
  • Granulated sugar (¼ cup / 50g) – gives a subtle sweetness
  • Unsalted butter (4 tbsp / 56g), melted – for a fluffy texture and golden crust
  • Large egg (1), room temperature – helps bind and enrich the dough
  • Salt (1 tsp / 5g) – balances everything out
• For the Filling:
  • Raisins (1 cup / 140g), soaked in warm water and drained – plumps them up for juicy bites
  • Ground cinnamon (2 tbsp / 16g) – the star spice, use fresh for best aroma
  • Brown sugar (⅓ cup / 65g) – for that gooey, sweet swirl
  • All-purpose flour (2 tbsp / 15g) – helps keep the swirl distinct
• For the Crust:
  • Butter (2 tbsp / 28g), melted – brushed on before and after baking for crispness

Ingredient tips: If you want to go gluten-free, swap the flour for a 1:1 gluten-free blend (Bob’s Red Mill works well). For dairy-free, use almond milk and vegan butter. Don’t have raisins? Try currants or dried cranberries. If you’re watching sugar, cut the amount by half or use coconut sugar. Always soak your raisins before adding—the difference in texture is huge!

I’ve tested this recipe with different brands and found that King Arthur flour and Sun-Maid raisins always give me the best results. Fresh ground cinnamon (I like McCormick or Simply Organic) is worth it for the aroma alone. In summer, you can swap in chopped dried apricots or even fresh berries for a twist. Honestly, don’t be afraid to experiment—this dough is forgiving and flexible!

Equipment Needed

You don’t need a fancy bakery setup to make cinnamon raisin bread at home. Here’s what I use every time:

• Large mixing bowl – any sturdy bowl works, but I love my old ceramic one for nostalgia
• Measuring cups and spoons – accuracy is key, especially with yeast
• Whisk and wooden spoon – for mixing dough by hand (a stand mixer with dough hook is a great alternative!)
• 9×5-inch loaf pan (23x13cm) – metal pans give a crispier crust, glass works too
• Kitchen scale – not required, but it helps for perfect measurements
• Clean kitchen towel or plastic wrap – for covering the dough during rise
• Small saucepan – for warming the milk and melting butter
• Pastry brush – for buttering the crust before and after baking

If you don’t have a loaf pan, you can shape the dough into a round and bake it on a sheet pan (it’ll be a rustic boule, but just as delicious). Maintenance tip: wash your loaf pan well and dry immediately to prevent rust. Wooden spoons work best for gentle mixing—mine’s been in the family for years! If you’re on a budget, most tools can be found at thrift stores or discount shops. Honestly, this bread doesn’t need much—just a little love and elbow grease.

Preparation Method

Ready to make the fluffiest cinnamon raisin bread ever? Here’s my step-by-step (with all the little tips I wish someone had told me):

1. Soak the Raisins: Place 1 cup (140g) raisins in a bowl and cover with warm water. Let soak for 10 minutes to plump. Drain and pat dry.
2. Activate the Yeast: In a small saucepan, warm 1 cup (240ml) milk until just warm to the touch (about 110°F / 43°C). Pour into your large mixing bowl. Sprinkle 2 ¼ tsp (7g) active dry yeast and ¼ cup (50g) sugar over the milk. Let sit for 5 minutes until foamy. If nothing happens, your yeast may be old—try again with fresh yeast.
3. Mix the Dough: Add 4 tbsp (56g) melted butter, 1 large egg, and 1 tsp (5g) salt to the yeast mixture. Whisk until combined. Gradually stir in 3 ½ cups (440g) all-purpose flour. Switch to a wooden spoon as dough thickens. Dough should be soft, slightly sticky, but not wet. If it’s super sticky, add flour 1 tbsp at a time.
4. Knead: Turn dough onto a lightly floured surface and knead for 8–10 minutes. Dough will become smooth and elastic. If using a stand mixer, mix on medium speed with dough hook for 5–6 minutes. (A little stickiness is OK!)
5. First Rise: Place dough in a greased bowl, cover with a towel or plastic wrap, and let rise in a warm spot for 1–1½ hours, until doubled. If your kitchen is chilly, turn your oven to its lowest setting for a minute, then turn it off—place dough inside to rise.
6. Prepare Filling: In a small bowl, mix ⅓ cup (65g) brown sugar, 2 tbsp (16g) ground cinnamon, and 2 tbsp (15g) flour. Set aside.
7. Shape: Punch down the risen dough and turn onto a lightly floured surface. Roll into a rectangle, about 9×15 inches (23x38cm). Brush with 2 tbsp (28g) melted butter.
8. Add Filling: Sprinkle cinnamon-sugar filling evenly over the dough, then scatter soaked raisins on top. Press gently to stick.
9. Form the Loaf: Starting at the short end, tightly roll up like a jelly roll. Pinch seams and ends to seal. Place seam-side down into greased 9×5-inch loaf pan.
10. Second Rise: Cover loaf with towel or wrap and let rise for 45–60 minutes, until it peeks over the edge of the pan.
11. Bake: Preheat oven to 350°F (175°C). Brush top with a little extra melted butter. Bake for 35–40 minutes, until golden and hollow-sounding when tapped. If crust browns too quickly, tent with foil for last 10 minutes.
12. Cool: Remove loaf from pan and cool on wire rack for at least 30 minutes before slicing. (Trust me, it’s worth the wait!)

Notes: If your dough seems sluggish, move it somewhere warmer. If it’s rising too fast, slow it down in a cooler spot. The swirl should look distinct but not dry—too much flour in the filling can make it crumbly. For a softer crust, brush again with melted butter right after baking. And above all, don’t rush the cooling—cutting too soon leads to gummy slices!

Cooking Tips & Techniques

Let’s face it, bread baking can be a little intimidating, but with a few professional tricks and honest lessons learned, you’ll nail it every time.

• Temperature is Key: Warm (not hot) milk and butter help activate yeast without killing it. Too cold? Dough won’t rise. Too warm? Yeast might fizzle out.
• Soaking Raisins: Always soak your raisins. Dry raisins steal moisture from the dough and make slices uneven. I learned this the hard way—once forgot, ended up with sad, chewy bites.
• Kneading: Don’t skimp. Proper kneading builds gluten for that pillowy crumb. If you’re kneading by hand, set a timer (I tend to lose track…)
• Second Rise: Be patient. The second rise gives the loaf its height and fluff. If you rush, the bread will be dense.
• Multitasking: Prep filling while dough rises. Clean up, prep coffee, or start a batch of soup—bread rewards patience.
• Baking Time: Ovens vary. If unsure, test doneness by tapping the loaf—should sound hollow. If it’s doughy, pop it back in for 5 minutes.
• Butter Brush: Don’t skip brushing with butter before and after baking. It gives the crust that perfect crisp snap and a glossy finish.

Honestly, my first loaf was a little flat (forgot yeast, whoops). But with practice, and a few tweaks, this cinnamon raisin bread recipe became a go-to. Consistency comes from weighing ingredients, watching dough rise, and trusting your senses—the smell, the feel, the color. Don’t be afraid to make mistakes; that’s where the best bread stories come from!

Variations & Adaptations

This cinnamon raisin bread recipe is super flexible. Here are a few ways you can switch things up to fit your tastes or dietary needs:

• Gluten-Free Version: Use a 1:1 gluten-free flour blend. Bob’s Red Mill and King Arthur both work well. Expect a slightly denser crumb, but still delicious.
• Dairy-Free Adaptation: Swap whole milk for almond or oat milk, and use vegan butter. The crust stays crisp, and the crumb remains soft.
• Fruit Swaps: Instead of raisins, try dried cranberries, currants, or chopped dried apricots. In summer, fresh blueberries or cherries add a bright twist (just toss in flour before adding so they don’t sink).
• Nutty Additions: Stir in a handful of chopped walnuts or pecans with the filling for crunch.
• Spice It Up: Mix in a pinch of nutmeg or cardamom with the cinnamon for a deeper flavor.
• Different Baking Methods: Shape into rolls for individual servings or bake in a Dutch oven for a rustic loaf.
• Allergen Substitutions: For egg-free, use a flax egg (1 tbsp flaxseed meal + 2½ tbsp water, let sit for 5 minutes).

My personal favorite? Adding a touch of orange zest to the filling. It gives the bread a subtle, citrusy lift that pairs beautifully with the cinnamon. Don’t be afraid to get creative—the base dough is forgiving, so experiment with flavors and shapes!

Serving & Storage Suggestions

There’s nothing quite like a warm slice of cinnamon raisin bread fresh out of the oven. Here are my favorite ways to serve and store it:

• Serving Temperature: Slice while still slightly warm for the best texture. Room temperature works too—just pop in the toaster for a crisp finish.
• Presentation: For brunch, serve thick slices with a pat of softened butter, a drizzle of honey, or a dusting of powdered sugar. Makes a beautiful centerpiece for breakfast boards.
• Pairings: Pairs well with coffee, chai, or fresh fruit. For a savory twist, use slices for grilled cheese (trust me, it’s a game changer).
• Storage: Cool loaf completely. Store in an airtight container at room temp for up to 3 days. For longer storage, wrap tightly and freeze (slice before freezing for easy toasting).
• Reheating: Toast individual slices or warm in a 300°F (150°C) oven for 5 minutes. A quick zap in the microwave works too, but the crust stays crisp in the oven.
• Flavor Development: Flavors deepen overnight. Next-day slices taste even more cinnamon-y and rich!

Honestly, this bread rarely lasts more than a day in our house. But if you’re gifting or planning ahead, it keeps beautifully. Just remember: airtight container, cool and dry spot, and slice before freezing for best results.

Nutritional Information & Benefits

Here’s a rough breakdown per slice (assuming 12 slices per loaf):

• Calories: 180
• Protein: 4g
• Fat: 4g
• Carbohydrates: 32g
• Sugar: 10g
• Fiber: 2g

This cinnamon raisin bread is a good source of energy, with wholesome carbs and a touch of protein from the milk and egg. Raisins add iron, potassium, and fiber. Cinnamon is known for its anti-inflammatory and blood sugar balancing properties. If you use whole wheat flour, you’ll boost fiber and nutrients even more.

Dietary notes: This recipe contains gluten, dairy, and egg (see adaptations above for swaps). Watch out for nut additions if allergies are a concern. Personally, I love knowing every ingredient—no preservatives or weird additives, just honest pantry staples. It’s my favorite way to sneak a little fruit and spice into my family’s diet!

Conclusion

If you’re searching for a cinnamon raisin bread recipe that’s easy, fluffy, and delivers the perfect crispy crust every single time, give this one a try. It’s packed with comforting flavors, simple enough for a casual baker, and versatile for any occasion. There’s real joy in baking bread at home—watching it rise, catching that cinnamon scent, and seeing your family gather around for a slice.

Customize it to suit your tastes—swap fruits, use different flours, or add nuts. Trust your instincts and don’t be afraid to let your personality shine through the loaf. For me, this bread is all about creating moments (and memories) in the kitchen. I hope it brings you as much happiness as it has brought to my family!

Got questions, tips, or your own twist on cinnamon raisin bread? Drop a comment below! Share your photos, tag me, or let me know how you made it yours. Happy baking, and here’s to many warm, cinnamon-scented mornings ahead!

Frequently Asked Questions

Can I make cinnamon raisin bread without a stand mixer?

Absolutely! Mixing and kneading by hand works perfectly. Just be prepared to knead for 8–10 minutes until the dough is smooth and elastic.

How do I keep the raisins from sinking to the bottom?

Soak and dry the raisins, then press them gently into the dough after spreading the cinnamon filling. This helps distribute them evenly throughout the loaf.

Can I freeze cinnamon raisin bread?

Yes! Slice the cooled loaf, wrap tightly, and freeze for up to 3 months. Thaw slices at room temperature or toast straight from the freezer.

Why did my bread turn out dense?

Dense bread usually means the dough didn’t rise enough or was over-floured. Make sure your yeast is fresh and give the dough plenty of time to rise in a warm spot.

Is there a way to make this bread vegan?

Definitely! Substitute almond or oat milk for dairy, vegan butter for regular, and use a flax egg instead of chicken egg. The result is still fluffy and delicious!

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