The Cinnamon Raisin Bread Recipe That Turns Any Morning Into “Main Character” Energy

Most breakfasts are forgettable. This one smells like a bakery moved into your kitchen and decided to pay rent in cinnamon. You’ll slice it, toast it, slather it with butter, and wonder why you ever tolerated boring toast.

No special equipment, no culinary degree—just a simple loaf that flexes flavor and nostalgia. Make it once, and your friends will “just happen to drop by” around brunch time.

What Makes This Recipe So Good

Ridiculously soft crumb: Milk, butter, and a touch of egg give you that tender, pull-apart texture you see in bakery loaves.
Cinnamon swirl that actually stays put: A little flour in the cinnamon-sugar layer prevents it from separating or turning gummy.
Plump raisins, not sad pebbles: Soaking the raisins keeps them juicy so every bite lands.
Balanced sweetness: We’re going for cozy, not cupcake. The loaf works for breakfast, snacks, and even late-night “oops” slices.
Beginner-friendly method: Straightforward dough, simple shaping, and reliable rise cues so you can confidently nail it.

Ingredients Breakdown

Bread flour (3 1/2 cups / 420g): Higher protein for structure and a lofty rise.
All-purpose works in a pinch; expect a slightly softer loaf.
Whole milk, warm (1 cup / 240ml): Adds richness and tenderness. Aim for 105–110°F so it wakes up the yeast without nuking it.
Active dry yeast (2 1/4 tsp / 7g): The lift. Instant yeast also works—no proofing needed, just mix it in.
Granulated sugar (1/4 cup / 50g): Feeds yeast and sweetens the dough without turning it into dessert.
Unsalted butter, softened (4 tbsp / 56g): Melt-in-your-mouth crumb.
Salted butter? Reduce added salt slightly.
Egg (1 large): Structure, color, moisture. Optional but recommended.
Salt (1 1/4 tsp): Balances sweetness and strengthens the dough’s flavor.
Raisins (3/4 to 1 cup): Use regular or golden.
Soak in hot water or warm tea for 10 minutes, then pat dry.
For the cinnamon swirl: Brown sugar (1/2 cup), ground cinnamon (1 1/2 tbsp), all-purpose flour (1 tbsp), pinch of salt.
Optional glaze: 1 egg + 1 tbsp milk for a glossy top, or 1 tbsp melted butter brushed after baking for softness.

Step-by-Step Instructions

Proof the yeast: In a large bowl, combine warm milk and sugar. Sprinkle yeast over the top, stir, and let it sit 5–10 minutes until foamy. If it’s silent and flat, your yeast is ghosting you—start over.
Make the dough: Add egg, salt, and softened butter to the yeast mixture.
Stir in 3 cups of bread flour to form a shaggy dough. Gradually add remaining flour until the dough pulls away from the bowl but is still slightly tacky.
Knead: Knead on a lightly floured surface for 8–10 minutes (or 6–8 minutes in a stand mixer on low-medium). The dough should be smooth, elastic, and just a bit tacky.
If it sticks like glue, dust with 1–2 tbsp flour max.
First rise: Place dough in a greased bowl, cover, and let rise in a warm place until doubled, 60–90 minutes. Pro tip: If your kitchen is chilly, put the bowl in a turned-off oven with the light on.
Prep fillings: Stir together the cinnamon swirl mix (brown sugar, cinnamon, flour, pinch of salt). Drain and pat the soaked raisins dry.
Roll it out: Punch down the dough and roll into a rectangle about 9×16 inches.
Keep the short side roughly the width of your loaf pan.
Layer the swirl: Lightly brush the dough with water or a thin swipe of melted butter. Sprinkle the cinnamon mixture evenly, leaving 1 inch at the top bare. Scatter raisins evenly.
Roll and seal: Tightly roll from the short side.
Pinch the seam closed and tuck the ends under. Place seam-side down into a greased 9×5-inch loaf pan.
Second rise: Cover and let rise until the dough crowns about 1 inch above the rim, 35–55 minutes. Gently press a fingertip into the dough; if it springs back slowly and leaves a slight dent, you’re good.
Preheat and glaze: Preheat oven to 350°F (175°C).
Brush the top with egg wash for shine, or wait to brush with melted butter after baking for a softer crust.
Bake: Bake 35–40 minutes. Tent loosely with foil at the 20–25 minute mark if browning too fast. Internal temp should hit 190–195°F, and the loaf should sound hollow when tapped.
Cool correctly: Let the loaf rest in the pan 10 minutes, then transfer to a wire rack.
Cool at least 1 hour before slicing. Yes, waiting is hard. Yes, it’s worth it.

Storage Tips

Room temp: Wrap in foil or store in a zip-top bag for up to 3 days.
Avoid the fridge—it dries bread out, fast.
Freeze: Slice, wrap tightly, and freeze up to 2 months. Reheat slices in a toaster straight from frozen.
Revive: Day-old bread? Toast lightly and swipe with butter.
Or make French toast that will make you famous (locally).

Why This is Good for You

Steady energy: Complex carbs from flour plus fiber from raisins keep you fueled without a sugar crash—IMO, ideal breakfast material.
Iron and antioxidants: Raisins bring iron, potassium, and polyphenols to the party, doing more than just tasting sweet.
Homemade wins: You control the sugar, salt, and ingredients. No weird preservatives or mystery oils.
Mental health points: The smell of warm cinnamon? It’s basically aromatherapy with carbs.

What Not to Do

Don’t over-flour the dough: A slightly tacky dough bakes softer.
Too much flour equals dense, grumpy bread.
Don’t skip soaking raisins: Dry raisins pull moisture from the dough and create tunnels in the swirl. Not cute.
Don’t rush the cool-down: Cutting hot bread compresses the crumb and turns the swirl into a crime scene.
Don’t let the swirl slide: Use a touch of water or butter as “glue” and leave a bare strip so the seam seals.
Don’t underbake: A brown top isn’t enough—check for 190–195°F internal temp or hollow tap.

Mix It Up

Golden raisin + orange zest: Add 1–2 tsp fresh zest to the dough for a bright bakery vibe.
Walnuts or pecans: Fold 1/2 cup into the swirl for crunch. Toast them first for max flavor.
Brown butter upgrade: Replace the butter in the dough with browned butter for nutty depth.
FYI, cool it before adding.
Whole-wheat twist: Swap 1 cup bread flour with whole-wheat. Add 1–2 tbsp extra milk if needed.
Maple cinnamon: Use 2–3 tbsp maple sugar in the swirl for a subtle, cozy sweetness.
Glaze it: Whisk 1/2 cup powdered sugar with 1–2 tsp milk and a pinch of cinnamon; drizzle on the cooled loaf.

FAQ

Can I make this without a stand mixer?

Absolutely. A bowl, spoon, and your hands are all you need.

Just knead until the dough is smooth and elastic; it should pass the windowpane test—stretch a small piece until it’s thin and slightly translucent without tearing.

What if I only have all-purpose flour?

Use it. The loaf will be slightly softer and may rise a touch less, but it’ll still be delicious. Aim for the same dough texture cues rather than chasing exact flour measurements.

How do I prevent a gap between the swirl and the bread?

Two tricks: mix a tablespoon of flour into the cinnamon-sugar and lightly moisten the dough before sprinkling the swirl.

Also, roll the dough tightly and pinch the seam firmly.

Can I use instant yeast?

Yes. Skip the proofing step and mix instant yeast directly with the flour and sugar. Warm the milk as directed and proceed—the rise times should be similar.

How do I make it vegan?

Use plant milk (oat or soy preferred), swap butter for a neutral vegan butter, and omit the egg or replace it with 2 tablespoons aquafaba.

Brush the top with plant milk before baking for color.

Is it okay to reduce the sugar?

In the dough, you can cut it to 2 tablespoons without issues. In the swirl, keep at least 1/3 cup to maintain the signature flavor and texture.

Why is my loaf dense?

Common causes: too much flour, under-kneading, cool proofing environment, or cutting the rise short. Give it time to double, and trust the dough more than the clock.

Final Thoughts

This cinnamon raisin bread recipe checks every box—soft, fragrant, sliceable, and wildly snackable.

It turns basic ingredients into a loaf that tastes like effort without feeling like it. Make it on a Sunday, own your mornings all week, and prepare for unsolicited compliments. Bread hero status unlocked.