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Cinnamon Raisin Bread

    Homemade Cinnamon Raisin Bread Recipe. Makes two loaves. Tastes great toasted and slathered in butter!

    Warm, toasted Cinnamon Bread served with real butter. The best breakfast or snack or lunch!Chocolate and Walnut Bread Pudding – Day One – Cinnamon Raisin Bread

    I love the smell of cinnamon baking in the oven. In a pie, in bread, even in oatmeal. There’s just something so primal about the smell. In the fall, I love to burn cinnamon candles to get the aroma through the house. You know what I also love? The cinnamon infused pinecones they sell at the stores. LOVE IT!

    So, this week, I’ve made an amazing Chocolate and Walnut Bread Pudding with Kahlua Cream topping made with homemade baked Cinnamon Raisin Bread.

    1 Chocolate Bread Pudding Collage

    I didn’t find this bread to be difficult to make. I searched my books and the internet and found this recipe from The Kitchn and decided to make it. I liked that they broke the steps down with photos and made it very easy to follow and make.

    This recipe made two loaves so you can enjoy one for breakfast or snack… lunch… dinner… whatever, I won’t judge. It was super yummy toasted with butter. Yummy! The perfect cold day warm up!

    Warm, toasted Cinnamon Bread served with real butter. The best breakfast or snack or lunch!


    Warm, toasted Cinnamon Bread served with real butter. The best breakfast or snack or lunch!

    Yield: 24 slices

    Cinnamon Raisin Bread

    Cinnamon Raisin Bread Recipe

    Cinnamon swirls and raisins are calling your name! This Cinnamon Raisin Bread makes an amazing bread pudding, but it's also great as part of breakfast or a sweet afternoon treat.

    Prep Time 2 hours
    Cook Time 50 minutes
    Total Time 2 hours 50 minutes


    • 1 cup raisins + hot water to cover
    • 1 cup warm water
    • 1 tablespoon active dry yeast
    • 1 cup whole milk
    • 1/4 cup unsalted butter, melted
    • 2 teaspoons salt
    • 5 1/2 – 6 cups (1 lb 11.5 oz – 1 lb 14 oz) all-purpose flour
    • Filling:
    • 1/2 cup sugar
    • 1 1/2 tablespoons cinnamon
    • 1 large egg beaten with 2 teaspoons warm water


      1. Cover the raisins in the hot water in a small bowl and let them soak for at least 10 minutes while you gather your ingredients.
      2. Put a cup of warm water into your mixing bowl and sprinkle the yeast over it. Let it sit for a few minutes then stir it until it dissolves. Then stir the milk, melted butter, and salt into the water.
      3. Attach your dough hook to your mixer and gradually add in 5 1/2 cups of flour while the mixer is set to low. If it’s very sticky after 10 minutes, add a little more flour being careful not to add too much and cause the bread to get dry.
      4. Drain the raisins and pat them dry. Toss them in a baggie with a few tablespoons of flour and then add them to the dough and knead until they are evenly distributed.
      5. Cover the bowl and let the dough rise for 1 hour until it’s doubled in size.
      6. Prepare the filling – combine the sugar and cinnamon in a small bowl and beat together the egg and water in a second bowl.
      7. Remove the dough from the bowl and place it on a floured surface. Using a serrated knife, cut the dough in half and set one aside.
      8. Roll the dough into a long rectangle. The width should be about the same as the loaf pan, but it can be rolled long and thin. The longer it is, the more spirals you’ll have on the inside of the loaf.
      9. Brush the entire surface of the dough with egg wash, leaving about two inches clear at the top. Sprinkle half of the cinnamon and sugar over the egg.
      10. Roll the dough up and pinch the seam closed. Place the roll into the loaf pan with the seam down.
      11. Repeat for the second loaf.
      12. Preheat the oven to 375 deg F.
      13. Cover the loaves and leave them to rise for 30 – 45 minutes. The bread should be pushing up over the top of the pan.
      14. Brush the top with some of the remaining egg wash. If desired, sprinkle some of your remaining cinnamon-sugar over the tops of the loaves as well.
      15. Bake for 40-45 minutes until golden brown.
      16. Remove the loaves from the pans and allow them to cool completely before slicing.
      17. Enjoy one loaf now, and save the second one for the bread pudding.

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    Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.

    Karyn Granrud

    Karyn Granrud

    I'm Karyn, a mom and wife, and I founded this little baking blog. Baking and making desserts have been my passion since I was a kid. I love experimenting with different flavors and sharing delicious recipes with all of you. Read more.

    25 thoughts on “Cinnamon Raisin Bread”

    1. Karyn, I absolutely love cinnamon raisin bread and yours looks so fantastic – I can almost smell it! My grandmother used to make dozens of loaves and give them to everyone for Christmas. Thank you for sharing your recipe with us – pinning! Hope you have a wonderful Tuesday!

    2. Mmm! Karyn, this looks delicious! I’m always a fan of bread recipes that make more than one loaf. Having it frozen or just having an extra supply on hand is always welcome at my house. Yummy. Pinning to my breakfast board. I stopped by tonight from Delish Desserts party.

    3. I found this on Pinterest and am so glad I decided to made it! It’s AMAZE! I added some craisins with the raisins and the cinnamon/ginger sugar left over from pumpkin snickerdoodles. My littles can’t get enough and my house smells to die for! Thanks for this!

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