Cinnamon Raisin Bread

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Yield: 1 loaf

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Unlike most cinnamon raisin loaves, this one includes ground cinnamon right in the dough, rather than simply added as swirled filling. The result? A deep-gold, aromatic loaf studded with raisins, perfect for toasting.

Cinnamon Raisin Bread

star rating (58) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf
Published: 04/30/2015



  • 3/4 cup lukewarm milk
  • 2 tablespoons soft butter
  • 1/2 cup raisins (or chopped dates, dried cranberries, or your favorite dried fruit)
  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup brown sugar
  • 1 1/4 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 2 1/2 teaspoons instant yeast
  • 1/4 to 1/3 cup lukewarm water*
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • *Use the smaller amount in summer, or under humid conditions; the larger amount in winter, or when it's dry out.


  • cinnamon-sugar


Note: Thanks to reader feedback, this recipe has been amended as of May 1, 2015, as follows: the amount of cinnamon has been cut back, to reduce rising times; the salt has been increased, for flavor; and the recipe has been cut in half, to make one loaf.

1) Combine all of the ingredients, and mix and knead — by hand, mixer, or bread machine set on the dough cycle — to make a smooth, soft dough.

2 Round the dough into a ball, and place it in a greased bowl (or let it remain in the bread machine), and let it rise for about 2 hours, or until it's noticeably puffy though not necessarily doubled in bulk.

3) Gently deflate the risen dough, shape it into a log, and place it in a lightly greased 8 1/2" x 4 1/2" loaf pan. Tent the pan with lightly greased plastic wrap, and let the dough rise until it's crowned 1" to 1 1/2" over the rim of the pan, about 1 1/2 to 2 hours. Towards the end of the rising time, preheat the oven to 350°F.

4) Uncover the risen loaf, brush it with milk or water, and sprinkle it with cinnamon-sugar, if desired, for extra flavor.

5) Bake the bread for 40 to 45 minutes, until it's a deep golden brown and a digital thermometer inserted into the center registers at least 190°F. If the bread appears to be browning too quickly, tent it with aluminum foil about 10 to 15 minutes before it's done baking.

6) Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Once it's completely cool, wrap well, and store at room temperature for up to 5 days. Freeze for longer storage.

Yield: 1 loaf.


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  • star rating 03/08/2015
  • Chefmao from KAF Community
  • My kids love this bread. At the point where it calls for adding the raisins I split the recipe into two because one son doesn't like raisins, so I make one with raisins and one with dried cranberries. For the raisin loaf, I also hold back on the cinnamon and instead pull the dough into a rectangle and spread the cinnamon over it and roll it to make a spiral. I leave the cinnamon out of the cranberry loaf. Great for toast!
  • 01/24/2015
  • Nancy from Chattanooga, TN
  • I just made this recipe and it is delicious. Simple recipe with wonderful results. I used Craisins (rather than raisins) and added 1/2 cup chopped walnuts. Great for breakfast with a cup of coffee!
  • star rating 01/08/2015
  • SandyToes from Tampa, FL
  • I scaled this recipe to 50% to make a 1.5 lb loaf in my Zo bread machine. The only modification I made was to decrease the cinnamon to 2 teaspoons, instead of the full tablespoon called for. It rose well, and baked up moist and light with excellent flavor, and just the right amount of cinnamon. Regarding the reviewer who thinks the dough lack hydration, 1 cup (US) of bread flour weighs out at about 120 grams, not 150 grams. This is also the weight listed on this website for KAF bread flour. I think this would work very well baked overnight using a Delay Timer. I'd add the cinnamon to the liquid, and place the raisins on top of the flour.
  • star rating 01/06/2015
  • Jim from Arizona
  • This is a tastey bread, but like other posts, I had the same rising problem. Mine rose just OK on the 1st rise but hardly at all on the 2nd rise. I thought there would be some oven spring but there was none. I'm going to try the recipe again, because even the flat bread version (my first effort)) of this, had a good taste.
    I am pleased to read you enjoyed the flavor and that you are willing to try again. Be sure you are not using Rapid Rise yeast. An instant or an active dry is best for multiple rises. Cinnamon(as is garlic) is a fermentation inhibitor so the rise can take a long time and with the onset of colder weather...even longer! Be sure your dough is soft and even somewhat sticky as you mix then knead. If it is dense or heavy feeling the rise will be quite sluggish. Add extra water as necessary. Happy baking! Elisabeth@KAF
  • star rating 12/16/2014
  • HED from KAF Community
  • Sorry for the long post. Needed to add my 50-cents-worth (that's 2-cents plus inflation). I love this bread. I love the texture and the amount of cinnamon. For my taste, all of that is perfect. I'm not discounting the input of the other posters, just saying that I like it. However--and it's a big however--the rising time that I experienced was not even close to the recipe. I'm at a high altitude, so rising time is usually a bit less. Not in this case. The first rise took over three hours. What is tricky, is that this dough doesn't puff up the way many doughs do, so don't depend on it doubling in bulk. That never happened for me. At least, that was my experience. So, denting it with your finger to test for readiness was how I finally decided to punch it down and form it in the pans. The second rise--well--I waited and waited. And waited. And...waited. I finally just left it in a warm place overnight and when I got up, it had finally risen enough to bake, so I ended up baking the loaves in the morning. Altogether, it took over 11 hours to make this bread, from mixing/kneading to out of the oven. I started at 9:00pm and took it out of the oven around 8:30am the next morning. To me, it was worth it, but prepare to give this recipe a LOT of time.
  • star rating 12/03/2014
  • Julie from Third Lake, Illinois
  • I think this recipe is fine. Yes the bread is a little dense and did not rise as well as I thought it would. But the product is still very edible, great afternoon snack or breakfast toast! As a tip during the winter months I rise my bread in the oven with just the light on, it is enough heat to get the breads to rise successfully.
  • star rating 12/01/2014
  • vitabrevis from KAF Community
  • I'm an experienced baker, and in my opinion, this is a flawed recipe. In the first place, there's a huge difference between 5 1/2 and 6 cups of flour, and that's assuming that everyone's cup of flour is the same. King Arthur should convert all of its recipes to grams. Measuring flour by the cup is amateurish, and can only lead to inconsistent results. Second, even using the smaller amount of flour, and assuming a conservative 150 grams per cup, this recipe has a hydration of only 54%, including the water in the milk (about 87% for whole milk) and butter. That's extremely low for a strong flour like King Arthur All Purpose, which is in fact higher in protein than most common bread flours such as Gold Medal. This results in a very stiff dough, like a bagel dough, that will kill an ordinary stand mixer. My commercial mixer had to work hard to mix this dough and even so, the gluten development was minimal. I had to add more water just to get the dry ingredients to incorporate. Because the dough is so stiff, it took 3 hours of bulk fermentation just to double. It wasn't even sticky enough to seal the seams when shaping for a pan loaf. And 2 tablespoons of cinnamon? That's an overpowering amount. I used two teaspoons, and even then it seemed a bit much. And incidentally, it's totally unnecessary to proof commercial active dry yeast with brown sugar. Just dissolve it in a bit of warm water. If I made this recipe again, I would use 750 grams of flour, at least 62% hydration, less cinnamon and a longer mix time. On a positive note, the quantities of raisins and butter seem about right.
    I am sorry you were disappointed with this recipe. We appreciate your feedback! Because this is one of our older recipes (more than 12-15 years old) it is not formatted to be shown in ounces or grams like the majority of our recipes are. We are working on getting all of these older recipes up to speed so we appreciate your patience. I see that some other readers had similar experiences regarding the density of the dough. We may need to re-test this recipe and will post our results with the necessary changes. Happy baking! Elisabeth@KAF
  • star rating 10/22/2014
  • Janet from Cheverly, MD
  • Good flavor and texture but the crust came out very dark ie slightly burned. I tented with foil but that didn't save the bottom of the loaf. I usually cook bread at 400 and it's fine so I can only conclude that it's the milk in the recipe, since I usually use water as a liquid.
    I'm sorry this bread turned out a little too dark for you. The milk in this recipe, along with the brown sugar, will cause this bread to brown a bit more quickly. If need be you can reduce the baking temperature to 350 degrees, which will likely mean the baking time will be a bit longer. Again, you may want to tent the loaf with foil towards the end of the bake. Barb@KAF
  • star rating 09/29/2014
  • Estee from
  • This loaf was unbelievably good. I used the full 2 Tbsp of the good cinnamon from Trader Joe's and had no problems with the rising. I even substituted half KA White Whole Wheat flour. When we ate it several hours after it came out of the oven, all I can say is... wow. I had not known what to expect. The softness and flavor were indescribably good. This one's a keeper. Side note: I made one loaf without raisins because some of my kids don't like them. (I worked in a half cup of soaked raisins into the other loaf before baking.) I think the raisins add a lot of flavor and dimension, and recommend them to those who are on the fence about adding them. Our family still enjoyed the raisin-free loaf-- the kids who wouldn't taste the raisin loaf found it delicious-- but to me the loaf without raisins was lacking.
  • star rating 09/06/2014
  • Vivian from Tennessee
  • I halved the recipe to make one loaf only. The flavor was great, but it was quite dense, and took a long time to rise. I believe that this has something to do with the large quantity of cinnamon that is mixed into the dough. Next time I plan to make the following changes: 1) increase amount of yeast 2) decrease amount of cinnamon by a third 3) use less flour. If I can fix the textural issues, I believe that this is a keeper!
    It sounds like there may have been a measurement issue in your first batch, Vivian. Please feel free to call our Baker's Hotline. 855 371 2253 Jon@KAF
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