Cinnamon Raisin Bread: Recipe, Tips & Variations

Cinnamon raisin bread is a sweet yeast bread featuring plump raisins folded into a soft dough infused with cinnamon spice. The classic combination creates a fragrant, slightly sweet loaf perfect for toast, sandwiches, or enjoying plain with butter. Proper technique and ingredient ratios are essential for achieving the ideal tender crumb and balanced flavor.

Despite the common misspelling “cinnamon raisen bread,” the correct term is “cinnamon raisin bread,” referring to the popular baked good that has delighted palates for generations. This beloved bread combines the warm, comforting notes of cinnamon with the natural sweetness of plump raisins, creating a versatile loaf suitable for breakfast, snacks, or even dessert.

The History of Cinnamon Raisin Bread

Cinnamon raisin bread traces its origins to European baking traditions where spices and dried fruits were prized ingredients. During the Middle Ages, cinnamon was a luxury spice imported from Asia, often used in special occasion breads. Raisins, being preserved grapes, provided sweetness before refined sugar became widely available. The American adaptation of this tradition began in the early 19th century, as evidenced by raisin bread recipes in foundational cookbooks like Mary Randolph's 'The Virginia House-Wife' (1824) (view recipe on Library of Congress). However, the specific combination of cinnamon and raisins in bread didn't appear until the early 20th century. The first documented recipe for cinnamon raisin bread was published in the 1918 edition of Fannie Farmer's influential 'The Boston Cooking-School Cook Book' (view archived copy). Today, homemade cinnamon raisin bread remains a staple in bakeries and households across North America, with variations appearing in different cultural contexts.

Essential Ingredients and Their Roles

Creating exceptional cinnamon raisin bread requires understanding each component's function:

Ingredient	Function	Pro Tips
All-purpose flour	Provides structure through gluten development	Measure by weight (120g per cup) for accuracy
Active dry yeast	Rises the dough through fermentation	Test freshness in warm water with pinch of sugar
Raisins	Add natural sweetness and texture	Plump in warm water or rum for 15 minutes first
Cinnamon	Provides signature warm flavor	Use Ceylon cinnamon for delicate flavor or Cassia for stronger punch
Butter	Enriches dough and creates tender crumb	Use unsalted for better flavor control

Perfect Homemade Cinnamon Raisin Bread Recipe

Follow this tested recipe for bakery-quality results every time. This homemade cinnamon raisin bread recipe yields two standard loaves.

Ingredients

• 7-8 cups (840-960g) all-purpose flour
• 1 cup (240ml) warm milk (110°F/43°C)
• 2¼ tsp (7g) active dry yeast
• ¼ cup (50g) granulated sugar
• 1 large egg, room temperature
• ¼ cup (57g) unsalted butter, melted
• 1 tsp salt
• 1½ cups (255g) plump raisins
• 3 tbsp (27g) ground cinnamon
• ¼ cup (50g) brown sugar

Step-by-Step Instructions

1. Activate the yeast: Combine warm milk, sugar, and yeast in a small bowl. Let sit 5-10 minutes until foamy.
2. Mix dough: In large bowl, combine yeast mixture, egg, melted butter, and 3 cups flour. Mix until combined, then add salt and gradually incorporate remaining flour until dough pulls away from sides.
3. Knead: Turn onto floured surface and knead 8-10 minutes until smooth and elastic. Alternatively, use dough hook on medium speed for 7 minutes.
4. First rise: Place in greased bowl, cover, and let rise in warm place until doubled (1-1.5 hours).
5. Prepare filling: Mix cinnamon and brown sugar. Drain and pat dry plumped raisins.
6. Shape: Punch down dough and divide in half. Roll each portion into 12x16 inch rectangle. Sprinkle with half the cinnamon sugar and raisins, then roll tightly from long side.
7. Second rise: Place shaped loaves in greased 9x5 inch pans. Cover and let rise until dough crowns 1 inch above pan rims (45-60 minutes).
8. Bake: Preheat oven to 350°F (175°C). Bake 30-35 minutes until golden brown and internal temperature reaches 190°F (88°C).
9. Cool: Remove from pans immediately and cool completely on wire racks before slicing.

Popular Variations for Cinnamon Raisin Bread

Explore these delicious adaptations of the classic cinnamon raisin bread recipe to suit different preferences and dietary needs:

• Sourdough cinnamon raisin bread: Replace 1 cup flour and ¼ cup water with 1 cup active sourdough starter for complex flavor and improved shelf life
• Whole wheat cinnamon raisin bread: Substitute up to 50% of the all-purpose flour with whole wheat flour for added nutrition. Note: Exceeding 50% substitution without additional adjustments (such as increased liquid or vital wheat gluten) results in a significantly denser crumb, per USDA guidelines.
• Gluten-free cinnamon raisin bread: Use certified gluten-free flour blend with xanthan gum for those with sensitivities
• Cinnamon raisin bread machine recipe: Add ingredients to bread machine in manufacturer's recommended order, using dough cycle followed by manual shaping and baking
• Healthy cinnamon raisin bread: Reduce sugar by 25% and use coconut oil instead of butter for a lighter version

Troubleshooting Common Cinnamon Raisin Bread Issues

Even experienced bakers encounter challenges with cinnamon raisin bread. Here's how to solve frequent problems:

• Dense texture: Usually caused by too much flour or under-proofing. Measure flour by weight, not volume, and ensure proper rise time. The dough should spring back slowly when gently pressed.
• Raisins sinking to bottom: Toss plumped raisins in 1-2 tablespoons of flour before folding into dough. Avoid overmixing after adding raisins.
• Burnt crust: Tent loaf with aluminum foil during last 15 minutes of baking. Verify oven temperature with independent thermometer.
• Dry crumb: Overbaking or insufficient fat content. Check internal temperature (190°F is ideal) and ensure proper butter measurement.
• Weak cinnamon flavor: Use fresh, high-quality cinnamon and consider adding ¼ tsp cinnamon extract to the dough for enhanced flavor without altering texture.

Serving and Storage Recommendations

For optimal enjoyment of your homemade cinnamon raisin bread:

• Serving: Slice with serrated knife when completely cool. Toast slices for enhanced flavor and texture. Pair with cream cheese, butter, or enjoy plain.
• Storage: Keep in airtight container at room temperature for 3-4 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months.
• Reviving: Thaw frozen bread at room temperature, then refresh in 300°F oven for 5-10 minutes. Slightly stale bread makes excellent French toast or bread pudding.

Nutritional Profile and Dietary Considerations

A typical slice (about 1¼ inches thick) of homemade cinnamon raisin bread contains approximately:

• 180-220 calories
• 30-35g carbohydrates
• 4-5g sugar (naturally occurring from raisins and added sugar)
• 3-4g protein
• 3-4g fat
• 1-2g fiber

The nutritional content varies based on specific recipe ingredients and slice thickness. For those monitoring sugar intake, consider reducing the added sugar by 25% without significantly impacting texture. The raisins provide natural sweetness along with potassium and antioxidants.

Mastering the Art of Cinnamon Raisin Bread

Creating exceptional cinnamon raisin bread requires attention to detail but rewards bakers with a versatile, crowd-pleasing loaf. The key to perfect homemade cinnamon raisin bread lies in precise ingredient measurement, proper proofing times, and using quality spices and dried fruit. Whether you're a beginner baker or experienced in the kitchen, this classic bread offers endless opportunities for customization while maintaining its beloved flavor profile. With practice, you'll develop intuition for dough texture and rise times, allowing you to consistently produce bakery-quality results at home. Remember that slight variations in humidity, flour brands, and oven temperatures may require minor adjustments to achieve your ideal loaf.

What's the difference between cinnamon raisin bread and cinnamon swirl bread?

Cinnamon raisin bread specifically includes raisins in the dough, while cinnamon swirl bread refers to any bread with a cinnamon-sugar swirl pattern. Cinnamon swirl bread may or may not contain raisins. The term 'cinnamon raisin bread' explicitly indicates the presence of both key ingredients.

Why do my raisins sink to the bottom of my cinnamon raisin bread?

Raisins sink when they're too heavy for the dough structure. To prevent this, plump raisins in warm water or juice for 15 minutes, then drain and toss them in 1-2 tablespoons of flour before folding into the dough. Avoid overmixing after adding raisins, as this can break down the dough structure that holds them in place.

Can I make cinnamon raisin bread without yeast?

Traditional cinnamon raisin bread requires yeast for proper rise and texture. However, you can make a quick bread version using baking powder or baking soda as leavening agents. This creates a denser, cake-like texture rather than the light, airy crumb of yeast bread. For authentic results, yeast is essential to achieve the characteristic texture of classic cinnamon raisin bread.

How do I store cinnamon raisin bread to keep it fresh longer?

Store cooled bread in an airtight container at room temperature for 3-4 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Avoid refrigeration, as it accelerates staling. To refresh slightly stale bread, wrap in damp paper towel and microwave for 10-15 seconds, or warm in a 300°F oven for 5 minutes.

What's the best type of raisins for cinnamon raisin bread?

Dark seedless raisins are traditional and provide the classic flavor and texture. Golden raisins (sultanas) offer a milder, sweeter taste. For premium results, use plump, moist raisins rather than dry, hard ones. Some bakers prefer Thompson seedless raisins for their consistent size and flavor. Plumping raisins in warm liquid before use ensures they stay moist during baking.