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Cinnamon Raisin Bread Recipe Easy Fluffy Loaf with Perfect Crust

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This easy cinnamon raisin bread is fluffy inside, crisp outside, and loaded with juicy raisins and swirls of cinnamon sugar. It’s a nostalgic, comforting loaf perfect for breakfast, brunch, or snacking, with a golden crust and pillowy crumb.

Ingredients

Scale
  • 3 1/2 cups all-purpose flour (King Arthur preferred)
  • 2 1/4 teaspoons active dry yeast (or instant yeast)
  • 1 cup whole milk, warmed
  • 1/4 cup granulated sugar
  • 4 tablespoons unsalted butter, melted
  • 1 large egg, room temperature
  • 1 teaspoon salt
  • 1 cup raisins, soaked in warm water and drained
  • 2 tablespoons ground cinnamon
  • 1/3 cup brown sugar
  • 2 tablespoons all-purpose flour (for filling)
  • 2 tablespoons butter, melted (for brushing crust)

Instructions

  1. Place raisins in a bowl and cover with warm water. Let soak for 10 minutes, then drain and pat dry.
  2. Warm milk in a small saucepan until just warm to the touch (about 110°F). Pour into a large mixing bowl. Sprinkle yeast and granulated sugar over the milk. Let sit for 5 minutes until foamy.
  3. Add melted butter, egg, and salt to the yeast mixture. Whisk until combined.
  4. Gradually stir in flour. Switch to a wooden spoon as dough thickens. Dough should be soft, slightly sticky, but not wet. Add more flour 1 tablespoon at a time if needed.
  5. Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. (Or use a stand mixer with dough hook for 5–6 minutes.)
  6. Place dough in a greased bowl, cover, and let rise in a warm spot for 1–1½ hours, until doubled.
  7. Mix brown sugar, cinnamon, and flour in a small bowl for the filling.
  8. Punch down the risen dough and turn onto a lightly floured surface. Roll into a rectangle about 9×15 inches.
  9. Brush dough with melted butter. Sprinkle cinnamon-sugar filling evenly over the dough, then scatter soaked raisins on top. Press gently.
  10. Starting at the short end, tightly roll up the dough like a jelly roll. Pinch seams and ends to seal. Place seam-side down into a greased 9×5-inch loaf pan.
  11. Cover loaf and let rise for 45–60 minutes, until it peeks over the edge of the pan.
  12. Preheat oven to 350°F. Brush top with extra melted butter. Bake for 35–40 minutes, until golden and hollow-sounding when tapped. Tent with foil for last 10 minutes if crust browns too quickly.
  13. Remove loaf from pan and cool on wire rack for at least 30 minutes before slicing.

Notes

Always soak raisins before adding for juicier bites. For gluten-free, use a 1:1 blend. For dairy-free, swap milk and butter for plant-based alternatives. Don’t rush the cooling—cutting too soon leads to gummy slices. Brush with butter after baking for a softer crust. Variations include adding nuts, swapping dried fruits, or using whole wheat flour.

Nutrition

Keywords: cinnamon raisin bread, homemade bread, breakfast, brunch, easy bread recipe, fluffy loaf, comfort food, yeast bread, cinnamon swirl, raisin bread

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