Perfect Cinnamon Raisin Bread Machine Recipe in 3 Hours

The best cinnamon raisin bread machine recipe requires 1 cup warm water (105°-115°F), 2 tablespoons butter, 2 tablespoons sugar, 1½ teaspoons salt, 3 cups bread flour, 2 teaspoons active dry yeast, ¼ cup raisins, and 1½ tablespoons cinnamon. Use the basic white bread setting with a 1½-2 lb loaf size. Total preparation time is 15 minutes with a 3-hour baking cycle. This no-knead recipe produces perfectly spiced, moist bread with evenly distributed raisins every time.

Why This Cinnamon Raisin Bread Machine Recipe Works

Creating perfect cinnamon raisin bread in a bread machine requires precise ingredient ratios and understanding how the machine's cycle affects the final product. Unlike manual kneading, bread machines have specific timing requirements that impact gluten development and yeast activation. This recipe has been tested across multiple bread machine brands to ensure consistent results regardless of your model.

Essential Ingredients for Perfect Bread Machine Results

The secret to exceptional cinnamon raisin bread lies in ingredient quality and proper measurement. Always use bread flour for its higher protein content, which creates better structure in machine-baked breads. Measure flour correctly by spooning it into your measuring cup and leveling off—don't scoop directly from the bag.

Ingredient	Measurement	Why It Matters
Bread flour	3 cups (360g)	Higher protein content creates better structure for machine kneading
Active dry yeast	2 tsp	Standard measurement for 1½-2 lb loaf settings
Raisins	¼ cup	Pre-soaked in warm water for plumpness without sinking
Cinnamon	1½ tbsp	Freshly ground provides superior flavor to pre-ground

Step-by-Step Bread Machine Instructions

Follow these precise steps for flawless cinnamon raisin bread every time:

1. Prepare the raisins: Soak raisins in 2 tablespoons warm water for 10 minutes. This prevents them from absorbing moisture from your dough.
2. Add liquids first: Pour 1 cup warm water (105°-115°F) into the bread pan, followed by 2 tablespoons softened butter and 2 tablespoons sugar.
3. Add dry ingredients: Add 3 cups bread flour, 1½ teaspoons salt, and 1½ tablespoons cinnamon. Create a small well in the center.
4. Add yeast last: Place 2 teaspoons yeast in the well, ensuring it doesn't touch liquid ingredients until the machine starts.
5. Add raisins: Most bread machines have a fruit/nut dispenser. If yours does, add soaked raisins there. Otherwise, add them during the second knead cycle.
6. Select settings: Choose basic white bread setting, 1½-2 lb loaf size, and medium crust. Total cycle time will be approximately 3 hours.

Troubleshooting Common Issues

Even with perfect measurements, bread machine results can vary. Here's how to fix common problems:

• Dense bread: Usually caused by too much flour. Measure by weight (360g) for accuracy. Humidity affects flour absorption, so adjust water by 1-2 tablespoons if needed.
• Raisins sinking to bottom: Always pre-soak raisins and add them during the second knead cycle. Excess moisture from unsoaked raisins creates sinking.
• Bread collapsing: Over-rising from too much yeast or warm environment. Verify yeast is fresh but not expired, and keep machine away from heat sources.
• Uneven cinnamon distribution: Mix cinnamon thoroughly with flour before adding to wet ingredients. Sifting together ensures even distribution.

Perfect Timing for Bread Machine Cycles

Understanding your bread machine's cycle timing is crucial for cinnamon raisin bread success. Most machines follow this pattern:

• Pre-programming (0-15 min): Machine rests ingredients before starting
• First knead (20-40 min): Initial gluten development phase
• First rise (60-90 min): Critical fermentation period
• Second knead (15-20 min): Ideal time to add raisins if no dispenser
• Second rise (20-30 min): Final proofing before baking
• Baking (45-60 min): Crust formation and interior cooking

Adding ingredients at the wrong cycle phase causes inconsistent results. For cinnamon raisin bread specifically, adding raisins during the second knead cycle prevents them from being pulverized while ensuring even distribution.

Serving and Storage Recommendations

For best flavor, let your cinnamon raisin bread cool completely (2 hours) before slicing. This allows the crumb structure to set properly. Store cooled bread in an airtight container at room temperature for up to 4 days. For longer storage, slice and freeze individual portions in freezer bags for up to 3 months.

Revive day-old bread by toasting slices or warming in a 300°F oven for 5-7 minutes. The heat reactivates the cinnamon oils and plumps the raisins for near-fresh quality.

Advanced Tips for Exceptional Results

Take your cinnamon raisin bread to the next level with these professional techniques:

• Yeast activation test: Mix yeast with 1 tablespoon sugar and 2 tablespoons warm water before adding to machine. If it foams in 5-10 minutes, your yeast is active.
• Flour temperature matters: Use room temperature flour for consistent rise. Cold flour slows yeast activity significantly.
• Cinnamon quality: Use Ceylon cinnamon for a more complex flavor profile that won't overpower the raisins.
• Butter alternatives: For richer flavor, substitute 1 tablespoon of the butter with cream cheese at room temperature.

Can I use instant yeast instead of active dry yeast in my bread machine recipe?

Yes, you can substitute instant yeast for active dry yeast in a 1:1 ratio for bread machine recipes. Instant yeast dissolves more quickly, so you don't need to proof it first. However, some bakers report slightly better flavor development with active dry yeast in sweet breads like cinnamon raisin.

Why does my cinnamon raisin bread have a hole in the bottom from the kneading paddle?

This happens when the dough is too wet or the paddle doesn't release properly. To prevent this, ensure your liquid measurements are precise (use a kitchen scale for water), add the paddle just before starting the machine, and remove the bread immediately after the baking cycle completes. A light coating of non-stick spray on the paddle can also help.

Can I make this cinnamon raisin bread recipe without a bread machine?

Yes, you can adapt this recipe for traditional baking. Mix and knead the dough for 8-10 minutes until smooth and elastic, let rise until doubled (about 1.5 hours), shape into a loaf, and bake at 350°F for 30-35 minutes. The texture will be slightly different but still delicious.

How can I prevent the raisins from burning during the baking cycle?

Pre-soaking raisins in warm water for 10 minutes plumps them and prevents burning. Adding them during the second knead cycle (rather than at the beginning) keeps them from being exposed to heat for the entire cycle. Using golden raisins instead of dark raisins also reduces burning risk as they contain less sugar.

What's the ideal temperature for water when making bread machine cinnamon raisin bread?

The ideal water temperature is between 105°-115°F (40°-46°C). Water that's too cold won't activate the yeast properly, while water over 120°F can kill the yeast. Use a kitchen thermometer for accuracy, as tap water temperatures vary significantly by season and location.