No knead cinnamon raisin bread

Imagine waking up to the warm, aromatic scent of freshly baked no knead cinnamon raisin bread wafting through your kitchen—sweet cinnamon swirls mingling with plump raisins in a golden, crusty loaf. This no knead cinnamon raisin bread is the perfect marriage of convenience and homemade goodness, requiring minimal effort but delivering maximum flavor.

Whether you’re a baking novice or a seasoned pro looking for an easier method, this recipe transforms simple pantry ingredients into bakery-worthy bread without the traditional kneading process. You’ll learn how to create this impressive loaf with just a few minutes of hands-on time, plus the secrets to achieving that perfect crusty exterior and tender, flavorful crumb.

Table of Contents

Why You’ll Love This Recipe

This no knead cinnamon raisin bread eliminates the intimidation factor of traditional bread baking by removing the most labor-intensive step—kneading. The extended fermentation time does all the work for you, developing complex flavors and creating those beautiful gluten strands that give bread its structure. The texture contrast is absolutely divine: a crackling, golden-brown crust gives way to a soft, pillowy interior studded with sweet raisins and ribboned with aromatic cinnamon sugar.

Each slice offers the perfect balance of sweetness without being cloying, making it ideal for breakfast toast, afternoon snacks, or even French toast on lazy weekends. The hands-off approach means you can go about your day while the dough works its magic, and the results rival anything you’d find at an artisan bakery. Plus, your kitchen will smell absolutely heavenly throughout the baking process.

Ingredients

For this no knead cinnamon raisin bread, you’ll need:

• 3 cups (375g) all-purpose flour or bread flour (bread flour creates a chewier texture)
• 1½ teaspoons (9g) fine sea salt
• ¼ teaspoon (1g) active dry yeast or instant yeast
• 1½ cups (360ml) warm water (around 110°F/43°C)
• 1 cup (150g) raisins (golden or regular, plumped in warm water)
• ⅓ cup (65g) granulated sugar
• 2 tablespoons (15g) ground cinnamon
• 2 tablespoons (30g) unsalted butter, melted

The minimal yeast amount is intentional—it allows for slow fermentation that develops incredible flavor. Quality cinnamon makes a noticeable difference, so use fresh ground cinnamon for the best results. Plumping your raisins in warm water for 10 minutes before adding them prevents them from absorbing moisture from the dough and keeps them juicy.

Pro Tips

The success of this cinnamon raisin no knead bread hinges on three critical factors. First, resist the urge to add more yeast—patience is your friend here. The 12-18 hour rise time allows the small amount of yeast to work slowly, creating those characteristic air pockets and developing deep, complex flavors that quick-rise breads simply cannot achieve.

Second, the dough should be quite sticky and shaggy; do not add extra flour to make it manageable. This high hydration ratio is what creates the open, airy crumb and crispy crust. If your dough seems too wet, trust the process—it will come together during the long rest. Third, preheating your Dutch oven for a full 30 minutes before baking is non-negotiable. This creates a mini-steam oven environment that produces that coveted artisan-style crust with maximum oven spring.

Instructions

Step 1: Mix the Dough

In a large mixing bowl, whisk together the flour, salt, and yeast until evenly distributed. Add the warm water and stir with a wooden spoon or rubber spatula until all the flour is incorporated and no dry patches remain. The mixture will look rough and shaggy—this is exactly what you want.

Drain your plumped raisins thoroughly and gently fold them into the dough, distributing them as evenly as possible without overmixing. Cover the bowl tightly with plastic wrap or a damp kitchen towel and let it rest at room temperature (ideally between 68-72°F/20-22°C) for 12-18 hours. The dough will bubble, rise, and develop a slightly domed surface covered with small bubbles, indicating active fermentation.

Step 2: Prepare the Cinnamon Sugar

While your dough undergoes its long fermentation, combine the granulated sugar and ground cinnamon in a small bowl, mixing thoroughly to ensure even distribution. Set this aside until you’re ready to shape your bread. This waiting period also allows the cinnamon oils to meld with the sugar, intensifying the flavor.

Step 3: Shape the Loaf

After the long rise, your dough should have doubled in size and appear bubbly on the surface. Generously flour a work surface and turn the dough out onto it—it will be quite sticky and loose. Dust the top lightly with flour and gently press the dough into a rough rectangle about 12 inches by 8 inches. Brush the surface with half of the melted butter, then sprinkle the cinnamon sugar mixture evenly across the entire surface, leaving a small border around the edges.

Starting from the short end, roll the dough into a log shape, using floured hands to help manipulate the sticky dough. Tuck the ends underneath and place the shaped loaf seam-side down on a piece of parchment paper. Cover loosely with a kitchen towel and let it rest for 1-2 hours until puffy but not necessarily doubled.

Step 4: Preheat and Bake

About 30 minutes before your second rise is complete, place a 5-6 quart Dutch oven with its lid in your oven and preheat to 450°F (232°C). This preheating step is crucial for developing that bakery-style crust. When the dough is ready and your Dutch oven is scorching hot, carefully remove the pot from the oven. Using the parchment paper as a sling, lift the bread and lower it—paper and all—into the hot Dutch oven.

Brush the top with the remaining melted butter and sprinkle with a little extra cinnamon sugar if desired. Cover with the lid and bake for 30 minutes. Remove the lid and continue baking for an additional 15-20 minutes until the loaf is deep golden brown and sounds hollow when tapped on the bottom. An instant-read thermometer inserted into the center should read around 200-210°F (93-99°C).

Step 5: Cool and Enjoy

Transfer the bread to a wire cooling rack using the parchment paper sling. As tempting as it is to slice into it immediately, allow the no knead cinnamon raisin bread to cool for at least one hour before cutting. This resting period allows the interior structure to set properly and prevents gummy texture. The bread will continue to cook slightly from residual heat, and the starches need time to firm up for clean slicing.

Looking for inspiration? Try our Pineapple Chicken Kabobs for another bold dish that balances sweet and savory flavors beautifully.

Variations

Transform this easy cinnamon raisin bread into different flavor profiles with simple adaptations. For a no knead cranberry walnut cinnamon bread, substitute dried cranberries for half the raisins and fold in ½ cup chopped toasted walnuts along with the fruit. Create an orange-scented version by adding 2 tablespoons of orange zest to the dough and using ½ cup golden raisins plus ½ cup dried apricots, chopped.

For those avoiding refined sugar, replace the granulated sugar in the cinnamon swirl with coconut sugar or maple sugar for a deeper, more complex sweetness. You can also make this dairy-free by substituting the melted butter with coconut oil or a plant-based butter alternative. Each variation maintains the easy, hands-off nature of the original recipe while offering exciting new flavor combinations.

Storage and Serving

Store your no knead cinnamon raisin bread at room temperature, wrapped in a clean kitchen towel or placed in a paper bag, for up to 3 days. Avoid plastic bags at room temperature as they’ll soften the crust. For longer storage, slice the cooled bread and freeze individual slices in a freezer-safe bag for up to 3 months—perfect for quick breakfast toast.

Serve thick slices toasted with salted butter for a simple breakfast, or elevate it by making French toast with a custard of eggs, cream, vanilla, and a pinch of nutmeg. This bread also makes exceptional bread pudding or can be cubed and toasted for a sweet twist on croutons for autumn salads with apples and goat cheese. The natural sweetness pairs beautifully with cream cheese, almond butter, or even a sharp cheddar for a sweet-savory combination.

FAQs

Conclusion

This no knead cinnamon raisin bread is comfort food at its finest—a beautifully rustic loaf that fills your home with warmth and delivers incredible flavor with surprisingly little effort. It’s the kind of dish that makes you feel like an accomplished baker even if you’ve never made bread before, impressing family and friends while requiring just minutes of actual hands-on work. The combination of sweet raisins, aromatic cinnamon, and that satisfying crackly crust creates a bread that’s equally at home on your breakfast table or wrapped up as a thoughtful homemade gift.

Once you master this simple technique, you’ll find yourself making this bread again and again, perhaps experimenting with the variations or simply enjoying the classic version in all its glory. The slow fermentation process might require patience, but the reward is a loaf that rivals anything from an artisan bakery—proof that the best things in life are worth waiting for.

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