If you’ve ever dreamed of baking a loaf that’s bursting with warm cinnamon spice, studded with plump raisins, and boasts an irresistibly soft crumb all without breaking a sweat in the kitchen, this No Knead Cinnamon Raisin Bread Recipe is exactly what you need. It’s a game-changer for busy bakers and beginners alike, offering a perfectly rustic, homemade bread with minimal effort and maximum flavor. Plus, the gentle sweetness combined with the cozy aroma of cinnamon makes this bread an instant favorite for breakfast or anytime snack cravings hit.
Ingredients You’ll Need
These ingredients are delightfully straightforward, yet each plays an essential role in creating that perfect balance of texture, sweetness, and spice that makes this No Knead Cinnamon Raisin Bread Recipe so special.
- 3 cups all-purpose flour: The foundation of your bread, providing structure and tenderness.
- 2 tbsp granulated sugar: Adds just enough sweetness to enhance flavor without overpowering.
- 1 tsp salt: Balances the sweetness and highlights the other ingredients.
- 1/2 tsp instant yeast: The magical ingredient that helps the dough rise beautifully without kneading.
- 1/2 cup raisins: Plump bursts of natural sweetness distributed throughout.
- 1 1/4 cups warm water (about 110°F/45°C): Activates the yeast and hydrates the dough for the perfect rise.
- 1/2 tsp ground cinnamon: Infuses the dough itself with that iconic warm spice aroma.
- 2 tbsp brown sugar: Combined with cinnamon, it creates the luscious swirl inside your loaf.
- 1 tsp ground cinnamon: Paired with the brown sugar for that delicious cinnamon swirl inside the bread.
How to Make No Knead Cinnamon Raisin Bread Recipe
Step 1: Mix the Dough
Start by combining the all-purpose flour, granulated sugar, salt, instant yeast, raisins, and 1/2 teaspoon of ground cinnamon in a large bowl. This mix ensures every bite is infused with that unmistakable cinnamon-raisin goodness. Gradually stir in warm water until the dough is shaggy and sticky, signaling it’s time to let nature do its magic. Cover and rest the bowl at room temperature for 12 to 18 hours, giving the yeast plenty of time to create bubbles and double the dough size for a stunning rise.
Step 2: Add the Cinnamon Swirl
Once your bubbly dough is ready, turn it out gently onto a floured surface. Sprinkle the brown sugar and remaining cinnamon evenly over the dough. With delicate folds, incorporate the mixture just a few times. This step creates the gorgeous cinnamon swirl that will make every slice taste like a treat straight from a bakery!
Step 3: Shape and Prepare to Bake
Shape your dough into a round loaf and place it on parchment paper. Cover it and let it rest for an additional 30 to 45 minutes while you preheat your oven to 450°F (230°C) with a Dutch oven inside. This resting period allows the dough to relax and puff up again so it bakes beautifully.
Step 4: Bake Your Bread
Carefully transfer the dough on the parchment paper into your hot Dutch oven. Cover and bake for 30 minutes to capture steam inside, which helps develop that crackling crust everyone loves. After 30 minutes, remove the lid and bake for an extra 10 to 15 minutes until the crust turns a gorgeous golden brown. This last step seals the deal on texture and color perfection.
Step 5: Cool and Slice
Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing. Cooling ensures the crumb sets properly so your slices won’t be gummy and the flavors have a chance to meld beautifully. Trust me, this patience is well worth it!
How to Serve No Knead Cinnamon Raisin Bread Recipe
Garnishes
This bread is lovely on its own, but adding a bit of softened butter or a thin spread of cream cheese brings out the warm cinnamon and raisin flavors wonderfully. For an indulgent touch, a drizzle of honey or a sprinkle of cinnamon sugar on top just after toasting elevates every bite to cozy breakfast perfection.
Side Dishes
Pair your cinnamon raisin bread with fresh fruit like sliced apples or pears to highlight the bread’s natural sweetness. It also compliments a warm cup of coffee, chai tea, or hot cocoa, making it an ideal choice for brunch or afternoon snack moments where comfort and flavor rule.
Creative Ways to Present
Turn this bread into a crowd-pleasing French toast by dipping thick slices in a cinnamon egg batter and frying until golden. Or toast and top with nut butter and sliced bananas for a quick, nourishing breakfast. The versatility of this No Knead Cinnamon Raisin Bread Recipe always brings a smile, whether simple or dressed up.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, wrap the bread tightly in plastic wrap or foil and store it at room temperature. It should stay fresh and soft for up to 3 days, although I dare you not to finish it sooner!
Freezing
For longer storage, slice the bread and freeze in an airtight container or freezer bag. This way, you can pull out just what you need, thaw, or toast slices for a quick treat that tastes freshly baked.
Reheating
To revive your bread’s fresh-from-the-oven goodness, warm slices in a toaster or oven at 350°F (175°C) for about 5 to 10 minutes. This restores the crunchy crust and soft center perfectly, making each bite delightful.
FAQs
Can I use dried cranberries instead of raisins?
Absolutely! Dried cranberries bring a tart twist that pairs beautifully with the cinnamon and sweetness, giving your bread a unique flavor profile without changing the recipe proportions.
Do I really not need to knead the dough?
Yes, the no knead method works because of the long fermentation time. This slow rising develops gluten naturally, making the dough elastic and airy without the need for kneading.
What if I don’t have a Dutch oven?
You can mimic the steam-trapping effect by baking the loaf in a deep, oven-safe pot with a lid or by placing a pan of hot water in the oven to create steam during baking. This helps develop the crust just right.
Can I add nuts or other dried fruits?
Definitely! Chopped walnuts or pecans add a nice crunch, and mixing in dried apricots or cherries can add different flavor notes. Just fold them in with the raisins at the start.
How do I know when the bread is fully baked?
The crust should be deep golden brown and sound hollow when tapped on the bottom. Using an instant-read thermometer, an internal temperature around 200°F (93°C) confirms it’s done.
Final Thoughts
This No Knead Cinnamon Raisin Bread Recipe is such a joy to make and eat. It combines a hands-off approach with a big flavor payoff, making it a staple you’ll find yourself returning to again and again. Baking this bread is like giving yourself a warm hug, and I can’t wait for you to enjoy that cozy, homemade goodness fresh from your own kitchen.
Print
No Knead Cinnamon Raisin Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 13 to 18 hours (including resting time)
- Yield: 12 slices 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A simple, hands-off recipe for No Knead Cinnamon Raisin Bread that yields a soft, flavorful loaf swirled with cinnamon and studded with plump raisins. This rustic bread is perfect for breakfast or an afternoon snack and requires minimal effort with a long resting time for yeast activation, then baking in a Dutch oven for a beautifully crisp crust.
Ingredients
Dough Ingredients
- 3 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp salt
- 1/2 tsp instant yeast
- 1/2 cup raisins
- 1 1/4 cups warm water (about 110°F/45°C)
- 1/2 tsp ground cinnamon
Cinnamon Swirl Topping
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
Instructions
- Mix the Dough: In a large bowl, combine the flour, granulated sugar, salt, instant yeast, raisins, and ground cinnamon. Mix these dry ingredients until evenly distributed.
- Add Water: Gradually add the warm water to the dry ingredients while stirring until a shaggy, sticky dough forms. Cover the bowl with plastic wrap or a towel and let it rest at room temperature for 12 to 18 hours, or until the dough is bubbly and has doubled in size.
- Prepare for Baking: Turn the risen dough out onto a floured surface. In a small bowl, mix the brown sugar and additional cinnamon. Sprinkle this mixture evenly over the dough.
- Incorporate the Cinnamon Swirl: Gently fold the dough a few times to distribute the cinnamon and brown sugar mixture throughout without deflating the dough too much.
- Shape the Dough: Form the dough into a round loaf. Place it on a parchment paper-lined surface or baking sheet. Cover it loosely and allow it to rest for 30 to 45 minutes while you preheat the oven to 450°F (230°C) with a Dutch oven inside to heat up.
- Bake the Bread: Carefully transfer the parchment paper with the dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes to steam the bread and develop the crust.
- Finish Baking: Remove the Dutch oven lid and continue baking for another 10 to 15 minutes until the crust turns a deep golden brown and crispy.
- Cool and Serve: Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing to ensure the crumb sets properly.
Notes
- Make sure the water is warm but not hot to avoid killing the yeast.
- Letting the dough rise for 12-18 hours is crucial for flavor development and gluten formation without kneading.
- Using a Dutch oven traps steam to create a crispy crust similar to artisan bakery bread.
- You can store leftover bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
- For a variation, add chopped walnuts or substitute raisins with dried cranberries.
