If you have a soft spot for warm, aromatic loaves fresh from the oven, then this No Knead Cinnamon Raisin Bread Recipe is about to become your new favorite. The beauty of this bread lies in its simplicity: no kneading required, just a little patience, and you’re rewarded with a fragrant, tender crumb bursting with sweet raisins and a cinnamon swirl that feels like a hug in bread form. Whether you’re an experienced baker or a curious beginner, this rustic yet utterly delicious bread will brighten your mornings and snack times with ease and charm.
Ingredients You’ll Need
This recipe calls for simple pantry staples that come together to create a loaf filled with flavor and comforting textures. Each ingredient plays a key role—from the soft chew of raisins to the warm spice of cinnamon and the perfect rise brought by yeast, you’ll see how these essentials transform into something magical.
- 3 cups all-purpose flour: The backbone that provides structure and softness to the bread.
- 2 tbsp granulated sugar: Adds slight sweetness to balance the cinnamon and raisins.
- 1 tsp salt: Enhances all the flavors and controls yeast activity.
- 1/2 tsp instant yeast: Pushes the dough to rise beautifully without needing kneading.
- 1/2 cup raisins: Brings sweet bursts and chewy texture inside the loaf.
- 1 1/4 cups warm water (about 110°F/45°C): Activates yeast and moistens the dough for perfect fermentation.
- 1/2 tsp ground cinnamon: Infuses the dough with warm, cozy spice.
- 2 tbsp brown sugar: Used for the cinnamon swirl, adding deep caramel notes.
- 1 tsp ground cinnamon: Mixed with brown sugar to create the signature swirl flavor in the bread.
How to Make No Knead Cinnamon Raisin Bread Recipe
Step 1: Mix the Dough
Start by combining your flour, granulated sugar, salt, yeast, raisins, and the first dose of cinnamon in a large bowl. This dry mix will be the foundation for all the amazing flavor. Then gradually add the warm water while stirring until everything comes together into a shaggy dough. No kneading needed here – just cover it and let it rest at room temperature for 12 to 18 hours. During this time, the magic happens: the dough bubbles and doubles, developing wonderful texture and flavor through slow fermentation.
Step 2: Prepare for Baking
After your dough is perfectly risen, turn it gently onto a floured surface. Mix the brown sugar with the remaining cinnamon and sprinkle this sweet spice mixture evenly over the dough. Gently fold the dough a few times—this creates the beautiful cinnamon swirl, weaving sweetness and warmth evenly throughout your loaf. It’s a simple step but such a game changer visually and flavor-wise.
Step 3: Shape the Dough
Now that your dough has that gorgeous cinnamon swirl, shape it into a round loaf. Place it on parchment paper and cover it loosely, allowing it to rest for about 30 to 45 minutes. Meanwhile, preheat your oven to 450°F (230°C) with a Dutch oven inside. The hot Dutch oven will help achieve a fantastic crust that’s crisp outside with a tender center.
Step 4: Bake the Bread
Carefully transfer the dough along with the parchment paper into the preheated Dutch oven. Cover and bake for 30 minutes. This covered bake traps steam, helping your crust develop that irresistible crunch. After 30 minutes, remove the lid and bake uncovered for another 10 to 15 minutes until the crust turns golden brown and even a bit caramelized on top. Your kitchen will smell like cinnamon heaven by now!
Step 5: Cool and Serve
One of the toughest parts of this recipe is the waiting game while the bread cools! Remove the bread from the Dutch oven and set it on a wire rack to cool before slicing. This rest time lets the crumb set properly, ensuring every slice holds together beautifully and melts in your mouth with cinnamon-sweet bursts from the raisins.
How to Serve No Knead Cinnamon Raisin Bread Recipe
Garnishes
To elevate your No Knead Cinnamon Raisin Bread Recipe, consider spreading softened butter or cream cheese right on warm slices to enhance the cinnamon and sweet raisins. A light drizzle of honey or maple syrup can add an enchanting touch of extra sweetness. For brunch or special occasions, a sprinkle of chopped nuts or a dusting of powdered sugar looks beautiful and adds contrast in texture.
Side Dishes
This bread pairs wonderfully with creamy soups like butternut squash or tomato bisque, creating a comforting and flavorful meal combo. It also complements a breakfast spread featuring soft-boiled eggs, fresh fruit, and mild cheeses. The sweet and spiced notes of the loaf provide a perfect complement to savory or mild sides, making it versatile for any time of day.
Creative Ways to Present
For a charming presentation, slice your loaf thick and serve with a small jar of homemade cinnamon apple butter or whipped honey butter on the side. You can toast slices lightly and layer with mascarpone and fresh berries for a quick dessert alternative. Wrapping portions individually in parchment paper tied with twine makes delightful gifts or party favors that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
After baking, let your bread cool completely before storing it in an airtight container or wrapped tightly in plastic wrap to keep moisture locked in. It will stay fresh at room temperature for about 2 to 3 days, making it perfect for day-to-day breakfasts or mid-afternoon snacks.
Freezing
If you’ve made a full loaf and want to save some for later, slice the bread first for convenience. Wrap individual slices or the whole loaf tightly in plastic wrap, then place it in a resealable freezer bag. Frozen cinnamon raisin bread stays delicious for up to 3 months, so you can enjoy that delightful aroma anytime you like with minimal effort.
Reheating
To enjoy your stored bread, simply toast slices directly from frozen or let the whole loaf thaw at room temperature. For a freshly baked experience, pop slices in the oven at 350°F (175°C) for 5 to 10 minutes, or toast them until warm and crisp. This helps revive the bread’s lovely crust while enhancing those cinnamon-raisin flavors beautifully.
FAQs
Can I use other types of dried fruit instead of raisins?
Absolutely! Dried cranberries, chopped apricots, or even golden raisins work wonderfully in this recipe. Just keep the quantity the same to maintain the balance of moisture and sweetness.
Do I really not have to knead the dough?
Nope! The long fermentation period allows gluten to develop naturally, giving you a perfect bread texture without the effort of kneading. Just mixing and resting is all it takes.
What kind of yeast works best?
Instant yeast is ideal for this recipe because it activates quickly and doesn’t require proofing. However, active dry yeast can be used if you proof it first in warm water.
Can I make this bread without a Dutch oven?
While the Dutch oven provides steam and heat retention, you can bake the bread on a heavy baking sheet. Place a shallow pan with water on the oven floor to create steam, which helps form a crusty exterior.
How long does the dough need to rise?
Let the dough ferment for 12 to 18 hours at room temperature. It should become bubbly and roughly double in size, which is key to that airy, flavorful bread.
Final Thoughts
There is something truly special about making bread that feels both effortless and incredibly rewarding, and this No Knead Cinnamon Raisin Bread Recipe hits that sweet spot perfectly. With simple ingredients, minimal fuss, and so much cozy flavor packed in every slice, it’s a recipe worth diving into again and again. Treat yourself and your loved ones to this warm, fragrant loaf—you might just find it becomes a cherished staple in your kitchen.
Print
No Knead Cinnamon Raisin Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 13 to 18 hours 15 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This No Knead Cinnamon Raisin Bread is a deliciously soft and flavorful homemade loaf with a fragrant cinnamon swirl and sweet raisins. Using a simple no-knead method, the dough rests overnight for optimal texture and easy preparation. Baked in a Dutch oven, it achieves a perfectly crisp crust and tender crumb, making it an excellent choice for breakfast or a cozy snack.
Ingredients
Dough Ingredients
- 3 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp salt
- 1/2 tsp instant yeast
- 1/2 cup raisins
- 1 1/4 cups warm water (about 110°F/45°C)
- 1/2 tsp ground cinnamon
Cinnamon Swirl Topping
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
Instructions
- Mix the Dough: In a large bowl, combine the all-purpose flour, granulated sugar, salt, instant yeast, raisins, and ground cinnamon. Stir the dry ingredients together to distribute evenly.
- Add Water and Rest: Gradually pour in the warm water while stirring, until a shaggy dough forms. Cover the bowl with plastic wrap or a towel and let the dough rest at room temperature for 12 to 18 hours until it becomes bubbly and doubles in size.
- Prepare Cinnamon Swirl: In a small bowl, mix the brown sugar and cinnamon together for the topping.
- Incorporate Cinnamon Swirl: Turn the risen dough onto a floured surface. Sprinkle the brown sugar-cinnamon mixture evenly over the dough, then gently fold the dough a few times to create a cinnamon swirl effect throughout.
- Shape the Dough: Shape the dough into a round loaf and place it on a piece of parchment paper. Cover loosely and let it rest for 30 to 45 minutes while you preheat the oven to 450°F (230°C) with a Dutch oven inside to heat up.
- Bake Covered: Carefully transfer the dough along with the parchment paper into the preheated Dutch oven. Cover with the lid and bake for 30 minutes. This traps steam, helping create a crispy crust.
- Bake Uncovered: Remove the lid and continue baking for another 10 to 15 minutes until the crust is deeply golden brown and crisp.
- Cool and Serve: Take the bread out of the Dutch oven and cool on a wire rack completely before slicing to allow the crumb to set.
Notes
- For best results, use a Dutch oven or heavy oven-safe pot with a lid to trap steam during baking.
- The long fermentation time develops flavor and texture without kneading.
- Make sure water is warm, not hot, to avoid killing the yeast.
- This bread is best eaten within 2 days or can be frozen after cooling.
- You can substitute raisins with other dried fruits like currants or chopped dried apricots.
