This Cinnamon Raisin Bread is a warm, cozy loaf with a tender crumb and a swirl of sweet cinnamon throughout. It's the kind of homemade bread that fills your kitchen with the best aroma.
It reminds me of mornings growing up in Northern New York, when a fresh loaf meant everyone wandered into the kitchen a little faster looking for a warm slice. This recipe has the same comforting profile as my homemade soft White Bread recipe and fits right into a relaxed weekend baking day.
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Why You'll Love Cinnamon Raisin Bread
Warm comfort: a soft, homemade loaf with a sweet cinnamon swirl that feels right at home at breakfast or snack time.
Simple method: straightforward steps using everyday pantry ingredients, even if you're new to yeast baking.
Versatile slice: toast it, butter it, or turn it into French toast for an easy treat.
Key Ingredients for Homemade Cinnamon Raisin Bread
See the recipe card below for a full list of ingredients and instructions.
- Milk: helps create a soft, tender texture and supports the yeast.
- Active dry yeast: gives the loaf its rise. Using active dry makes this recipe easy and dependable.
- Brown sugar: sweetens the dough and ties in the flavor of traditional cinnamon swirl breads.
- Butter: adds richness throughout the dough and the filling. It helps achieve that classic soft crumb.
- Cinnamon: the highlight of the swirl and brings warmth and depth.
- Raisins: the key add-in for true Cinnamon Raisin Bread and a natural sweetness in every bite.
Ingredient Substitutions
- Milk: swap with half and half for an extra soft loaf.
- Raisins: use dried cranberries for a slightly tart twist.
- Brown sugar: granulated sugar works in a pinch, though the flavor will be lighter.
Variations on Cinnamon Raisin Bread
- Cinnamon Swirl Only: leave out the raisins for a classic cinnamon swirl loaf.
- Maple Cinnamon Loaf: add a splash of maple syruip to the filling for deeper flavor.
- Nutty Raisin Bread: add chopped pecans or walnuts to the swirl for extra texture.
How to Store
Store the cooled loaf in an airtight container at room temperature for up to 4 days. Can be stored in the freezer up to 2 months for longer storage.
Serve With...
This Cinnamon Raisin Bread is delicious on its own, but it pairs so well with other comforting recipes. Spread it with Whipped Cinnamon Honey Butter, or Salted Maple Butter. For a sweeter take, top the loaf off with a Cream Cheese Frosting.
More Easy Homemade Bread Recipes You'll Love
If you enjoy making homemade breads, you may also love my Quick Dinner Rolls, Homemade Hamburger Buns, Maple Oat Bread, and Honey Wheat Bread.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Cinnamon Raisin Bread
Equipment
- Electric hand mixer , with dough hook (or stand mixer)
- Large mixing bowls
- 9x5-inch loaf pan
- Pastry brush , for greasing pan
- Instant read thermometer , to check internal temperature
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Ingredients
For the bread:
- 3½ cup all-purpose flour
- 1 teaspoon salt
- 1 cup milk
- 2¼ tablespoons active dry yeast
- ¼ cup brown sugar
- 4 tablespoons butter , softened
- 2 large eggs
For the Cinnamon Swirl
- 6 tablespoons Butter , divided and softened to room temp
- ¼ cup brown sugar
- 2 tablespoons cinnamon
- ½ cup raisins
Instructions
- Warm the milk over medium heat to 115°F. Add ¼ cup of brown sugar and yeast, stir to combine and set aside to activate (it will become foamy).
- In a large mixing bowl, the eggs. Add the softened butter and activated yeast mixture.
- Add the flour and salt and using a stand mixer or electric hand mixer with dough hook, mix and knead the dough for 8 minutes.
- Add the raisins and then continue kneading the dough for 2 more minutes.
- Place the dough in a greased bowl and cover, allowing it to proof for 1 hour.
- While the dough is proofing, mix the butter and sugar with the cinnamon to create a cinnamon paste. Set aside and keep at room temperature.
- Once the dough has doubled in size, place the dough on a slightly dusted surface, and stretch the dough out to a rectangle with the short side the same length as the bread pan and the long side slightly longer.
- Using a silicone spatula, spread the paste across the dough leaving a border completely around the edge. Roll the dough tightly and place the dough in an oil sprayed bread pan seam side down.
- Cover the dough and let rise for 30 minutes.
- Preheat the oven to 375°F and bake for 45 minutes, until the bread's internal temp is 200°F.
- Remove and let cool before removing from the pan and slicing.
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