This no-knead cinnamon raisin bread is an effortless way to bring the smell and warmth of fresh, bakery-style bread into your home. Soft, chewy, and infused with the perfect balance of cinnamon and sweet raisins, this bread requires minimal work but delivers maximum flavor and comfort. No kneading required—just mix, wait, and bake!

Why You’ll Love This Recipe

• Perfect Texture: The bread has a crispy crust with a soft, chewy interior that melts in your mouth. The raisins add natural sweetness and a touch of tartness, creating a delightful contrast with the cinnamon.

• Low Effort, High Reward: The recipe is simple enough for beginners, yet produces a loaf that feels and tastes like it came from a professional bakery.

• Time-Friendly: With the dough left to rise for 12-18 hours, it does most of the work for you. You can rest while it rises and still enjoy a warm loaf at the end of the day.

• Nostalgic Flavor: It’s the perfect bread for cozy mornings, evoking memories of cinnamon rolls and warm kitchen moments.

• Versatile: While delicious on its own, this cinnamon raisin bread pairs perfectly with butter, jam, or even as a base for French toast!

Ingredients

• 3 cups all-purpose flour

• 1 teaspoon salt

• ½ teaspoon active dry yeast

• 1 tablespoon ground cinnamon

• 1 cup raisins

• 1 ½ cups lukewarm water (105°F to 115°F)

• 3 tablespoons brown sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Mix the Dough: In a large bowl, stir together the flour, salt, yeast, cinnamon, and raisins. Add lukewarm water and mix until the dough comes together. You do not need to activate the yeast beforehand.

2. Let the Dough Rise: Cover the bowl with plastic wrap or a clean towel and leave it at room temperature for 12-18 hours, or at least 5 hours if you’re short on time.

3. Preheat the Oven and Pot: Preheat the oven to 450°F (232°C). Place your Dutch oven (with the lid) inside the oven while it heats up, ensuring the pot reaches 450°F as well.

4. Shape the Dough: Flour your hands and a work surface. Gently remove the dough from the bowl and shape it on the floured surface. Sprinkle the brown sugar on top and fold the dough over itself a few times to incorporate the sugar. Shape it into a ball.

5. Bake the Bread: Transfer the dough onto parchment paper and carefully place it in the hot Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes, until golden brown. The loaf should sound hollow when tapped on the bottom.

6. Cool and Slice: Let the bread cool completely before slicing to avoid a gummy texture. Once cooled, enjoy it on its own or slathered with butter.

Servings and Timing

• Servings: This recipe yields about 12 slices.

• Prep Time: 10 minutes

• Rising Time: 12–18 hours

• Cook Time: 45 minutes

• Total Time: 18 hours and 55 minutes (including rising time)

Variations

• Add nuts: Add chopped walnuts or pecans to the dough for extra texture and flavor.

• Use whole wheat flour: For a heartier loaf, substitute half of the all-purpose flour with whole wheat flour.

• Spice it up: Experiment by adding a pinch of nutmeg or cloves to the cinnamon for more depth of flavor.

Storage/Reheating

• Room Temperature: Store the bread in an airtight container for up to 4 days. Ensure the bread is completely cooled before sealing it up.

• Freezer: Wrap the bread tightly in plastic wrap, then foil, or place it in a freezer bag. It will stay fresh for up to 3 months. Thaw it at room temperature, then toast for best results.

• Reheating: To reheat, simply slice and toast the bread for a warm, fresh taste.

FAQs

How long does this dough need to rise?

The dough should rise for at least 12 hours, though 18 hours is ideal for maximum flavor and texture.

Can I use a different type of flour?

You can use half whole wheat flour, but for the best texture, it’s recommended to use mostly all-purpose flour.

Can I make this bread without a Dutch oven?

Yes, if you don’t have a Dutch oven, use any oven-safe pot with a lid, or you can even bake the bread on a baking sheet and cover it loosely with aluminum foil.

Is it possible to shorten the rise time?

Yes, you can use 1 teaspoon of yeast instead of ½ teaspoon to speed up the process to 4-6 hours. The flavor won’t be as developed, but the bread will still be delicious.

What if my dough is too sticky?

Sticky dough is normal for this recipe. Just flour your hands and the work surface well when shaping it.

Can I use a mixer to make the dough?

This recipe doesn’t require any kneading, so you won’t need a mixer. A simple spoon or spatula is all you need to combine the ingredients.

How can I tell if my yeast is still active?

Make sure your yeast isn’t expired. If your dough doesn’t rise properly, it could be due to inactive yeast.

What temperature should the water be for the dough?

The water should be lukewarm, around 105°F to 115°F (41°C to 46°C). If it’s too hot, it will kill the yeast; too cold, and the yeast won’t activate.

Can I add other dried fruits besides raisins?

Yes, feel free to experiment with dried cranberries, currants, or chopped dried apricots.

Can this bread be made in a bread machine?

This recipe is designed for no-knead, hand-mixed dough, so it may not work in a bread machine. However, you can try using the dough setting on your bread machine if you’d like to give it a try.

Conclusion

This No Knead Cinnamon Raisin Bread is the perfect homemade bread for any occasion. It’s soft, chewy, and filled with comforting cinnamon and sweet raisins, making it a great choice for breakfast, snacks, or even as a special gift. The best part? It requires very little effort—just some patience while it rises. Whether you’re an experienced baker or a beginner, this recipe guarantees a delicious loaf every time. Enjoy!