Cinnamon Raisin Bread

For three blissful yet slow-moving hours, my home was hugged by the warm scent of cinnamon and sugar and fluffy dough rising, baking, and finally, cooling on the counter. After those three hours, and after twenty painful minutes of pacing around the cooling bread, I sliced into it, popped a slice eagerly into my mouth, and proceeded to melt into a puddle on the floor.

This is the kind of bread that makes you feel like cozying up to a fire in the middle of summer, the kind that keeps luring you back into your kitchen and welcomes friends into your home with its toasty cinnamon aroma. It’s the kind that you just can’t keep your hands off of, whether you’re having a slice for breakfast with your morning joe or indulging in a little midnight snack, and it makes you feel all warm and fuzzy… even if it’s almost July.

It’s not quite hot enough in California to start putting caution tape all over my oven and forbid myself from using it, so I figured I’d squeeze in this delicious breakfast bread as a weekday treat. Unless I’ve been stockpiling recipes to try from my favorite food blogs, which is usually the case, I sometimes go searching on Google when a craving hits to cook or bake something specific. In this case, the first recipe that turned up in my search was for “The World’s Best Cinnamon Raisin Bread.” Quite a lofty promise, but I gave it a whirl.

I haven’t eaten very many cinnamon raisin breads in my life, or on different continents for that matter, but I’d definitely say this is one of the best I’ve ever had. The bread itself is fluffy and slightly sweet, and after it’s rolled up and baked to a buttery golden brown, a slice reveals a gorgeous cinnamon swirl dotted with juicy raisins… and that first slice, along with a few others, will mysteriously end up in your mouth.

I know you’ll just love this cinnamon raisin bread. It’s absolutely scrumptious, and in my opinion, smells and tastes an awful lot like Christmas. If you’d like to make multiple loaves, click here for the original recipe, which yields three. My interpretation yields one; otherwise, I’d be unstoppable with this stuff!

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Cinnamon Raisin Bread

Yield: Makes 1 loaf


1/2 cup milk
1/3 cup warm water (must be between 110-115 degrees)
1 (1/4 ounce) package active dry yeast
1 egg
1/4 cup white sugar
1/4 cup unsalted butter, softened
1/3 teaspoon salt
1/3 cup raisins
2 1/2 cups all-purpose flour
1 tablespoon milk
2/3 cups white sugar
2 tablespoons ground cinnamon


Warm the milk in a small saucepan, or carefully in the microwave, until it just starts to bubble. Remove from heat and let cool until lukewarm.

Add warm water to a large bowl. Dissolve yeast in water and set aside, about 10 minutes or so. Mix in egg, sugar, butter, salt and raisins. Stir in the cooled milk slowly so you don't cook the eggs. Add the flour gradually to make a stiff dough. Knead the dough on a lightly floured surface for a few minutes, until smooth.

Spray the large bowl with nonstick cooking spray and add the dough. Turn to grease the dough evenly. Cover with a warm, damp cloth and let rise. Allow to rise until doubled, usually about 1 1/2 hours.

Roll out on a lightly floured surface into a large rectangle, half an inch thick. Moisten the dough with 1 tablespoon milk, and rub all over the dough with your hands. Mix together 2/3 cup of sugar and 2 tablespoons cinnamon, and sprinkle mixture evenly on top of the moistened dough.

Roll the dough tightly (the long way). Tuck under ends and pinch bottom together.

Place a piece of parchment paper inside the loaf pan (for easy removal), spray with cooking spray, and add the loaf. Lightly grease the top of the loaf. Let rise in warm place, uncovered, again for about an hour.

Bake at 350 degrees for 45 minutes, or until loaves are lightly browned and sound hollow when tapped. Remove from oven and let cool on rack. After about 10 minutes, remove the loaf from the pan. Allow to cool before slicing.

Store in a large Ziploc bag in the refrigerator for up to five days.


Adapted from Recipe Zaar


19 Responses to “Cinnamon Raisin Bread”

  1. #
    Georgia — January 10, 2011 @ 9:12 pm

    Haha! I didn’t know Wal-Mart made a cinnamon bread, but as long as it’s baked fresh, I guess let him have his indulgences? That’s funny though. Maybe you can convert him to the homemade kind with this recipe ;) Thanks for stopping by, Deborah!

  2. #
    Deborah — January 10, 2011 @ 9:28 pm

    I’m embarrassed to admit, but my husband is addicted to the cinnamon bread that Wal-Mart makes. I should make him a loaf of this – I’m sure he’d be in heaven!

  3. #
    Umm Mymoonah — January 10, 2011 @ 9:58 pm

    Lovely swirled cinnamon bread, baked to perfection.

  4. #
    Josie — January 10, 2011 @ 9:58 pm

    oh my goshhhh. I adore cinnamon raisin bread. I just may have to make this now thanks to you

  5. #
    Georgia — January 10, 2011 @ 9:58 pm

    Thanks very much!

  6. #
    Lauren — January 10, 2011 @ 9:58 pm

    Hi Georgia! This looks really great. I’ve always loved cinnamon raisin breads and bagels and challah, since forever. It makes great french toast and is so gooey and yummy and buttery. Ah, I want it now! The weird thing for me is that I like it so much I try to use it when I ought to use something a little more conventional. Like, veggie burger with grilled onions on cinnamon bread, not so much. Haha. Anyway, this looks great and as usual, your pictures are perfect! Have a great weekend… aren’t you so glad June Gloom is coming to an end?

    – Lauren, Lauren’s Little Kitchen

  7. #
    Georgia — January 10, 2011 @ 9:58 pm

    Hey Lauren, thanks! I’ve actually never used it for French toast, but I think I’ll have to this weekend… great idea! Yea, it would be a fun idea to make a sandwich out of cinnamon bread, but probably best to eat it on its own. YES, I’m very happy to see June Gloom making its way out… It’s so hard to wake up in the morning when its dark and dreary. You have a great weekend too!

  8. #
    Monet — January 10, 2011 @ 9:58 pm

    This is on my “to do” list. What a beautiful loaf and such great pictures. I use to eat cinnamon bread growing up, so this brings back so many good memories. Thank you for sharing this sweet girl!

  9. #
    Georgia — January 10, 2011 @ 9:58 pm

    I’m so glad to inspire good memories for you, Monet. Thanks for stopping by!

  10. #
    Georgia — January 10, 2011 @ 9:58 pm

    Thanks very much! Yes, the smell was so warm and comforting… You’re right, there’s nothing better!

  11. #
    Mum — January 10, 2011 @ 9:58 pm


  12. #
    Bunkycooks — January 10, 2011 @ 9:58 pm

    Your bread looks perfect and I wish I could have those smells in my house right now! There is nothing better than cinnamon baking in something in the oven!

  13. #
    Betty — January 10, 2011 @ 9:59 pm

    Mmmm…It may smell like Christmas but it sure would be a shame to wait that long to make this beautiful bread! I would like it just as it is, but I think it would also make an awesome peanut butter sandwich. Thanks for sharing the recipe.

  14. #
    Georgia — January 10, 2011 @ 9:59 pm

    Haha, you got it!

  15. #
    Anita Walsh — December 9, 2012 @ 8:58 pm

    This is a terrific bread and so easy to ‘Veganize’. I used Red Mills Egg Replacer, Earth Balance Original Spread, and soy milk !

  16. #
    Trsha — December 2, 2013 @ 5:20 pm

    What does yeast amount to in teaspoons please?
    Making it for a bake sale

    • Georgia — December 2nd, 2013 @ 5:23 pm

      Oops – it requires just one (1/4 ounce) package of yeast, which is 2 1/2 teaspoons. The recipe has been fixed. Enjoy!

  17. #
    cindy — December 19, 2013 @ 7:51 am

    Was looking for a cinnamon raisin bread recipe & came across urs…never made bread before so was a little intimidated esp since the process seemed so long! But I made it yest and as of today It is gone! my husband loved it…we had it with cheese:) next time I’ll be trippling the recipe :)

  18. #
    Bread Fun Recipes — April 17, 2014 @ 1:13 pm

    Awesome cinnamon bread recipe. Your bread looks so tasty and appealing. and luscious. Yummy, Yummy to the Tummy!!!!!

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