No Knead Cinnamon Raisin Bread
Warm, soft, and studded with sweet raisins, this no knead cinnamon raisin bread is as simple as it gets. A long, slow rise does all the hard work, giving you incredible flavor and texture with very little effort.
No knead cinnamon raisin bread is the kind of recipe I love making when I want something homemade without a lot of hands-on work. The cinnamon, the soft raisins, and that crisp crust make it extra cozy, especially when it’s sliced warm or toasted with a little butter.
If you’ve made my no knead cranberry bread before, this recipe will feel very familiar. It uses the same simple method with a long rise and minimal effort, but with a sweet, spiced twist. Once you see how easy it is, you’ll want to keep a loaf like this in rotation for breakfasts, snacks, and even gift giving.
Why You’ll Love This Recipe
- Truly hands-off baking. No kneading, no mixers, no stress. Just stir, rest, and let time do the work, perfect for beginners or anyone who loves easy recipes.
- Simple ingredients, big payoff. Made with a short list of pantry staples, this bread delivers cozy cinnamon flavor and sweet pops of raisins without anything complicated.
- A tried-and-true method. This recipe is built on my trusted no-knead bread technique (the same one behind my no knead artisan bread recipe), so you can count on great texture and consistent results.
- Perfect for sharing or savoring. Enjoy it fresh, toasted the next day, or turned into an easy homemade gift.
Ingredient Notes
- All-purpose flour: Provides structure; make sure to measure properly, using the spoon-and-level method or a scale, for the best texture.
- Salt: Don’t skip it! Salt adds flavor and helps balance the sweetness from the raisins and cinnamon.
- Instant yeast: Instant yeast works best here since it doesn’t need to be activated. If using active dry yeast, expect a slightly longer rise.
- Ground cinnamon: This adds warm, cozy flavor throughout the loaf. For a stronger cinnamon taste, you can add an extra ½ teaspoon.
- Raisins: Regular or golden raisins both work well. If your raisins are very dry, soaking them briefly in warm water and patting dry can help keep them soft in the bread.
- Granulated sugar: Just a small amount helps feed the yeast and enhances the cinnamon flavor without making the bread overly sweet.
- Warm water: Aim for water that’s warm to the touch (about 95°F). Water that’s too hot can kill the yeast, while cooler water will slow the rise.
Refer to the recipe card for the full list of ingredients and measurements.
Recipe Variations
Add nuts. Add ½–¾ cup chopped walnuts or pecans for extra crunch and a nutty contrast to the sweet raisins.
Cranberry orange version. Swap raisins for dried cranberries and add the zest of one orange for a bright, festive twist (similar vibes to my cranberry orange muffins).
Golden raisin & cardamom. Use golden raisins and replace half of the cinnamon with ground cardamom for a more complex and aromatic flavor.
How to Make No Knead Cinnamon Raisin Bread
- In a large bowl, whisk together the flour, salt, yeast, cinnamon, and raisins.
- In a separate bowl, combine the sugar and warm water, then pour into the dry ingredients.
- Stir until combined, the dough will be very sticky. Cover tightly with plastic wrap.
- Let rise at room temperature for 12–18 hours, until doubled in size and bubbly.
- Turn the dough onto a lightly floured surface and gently shape into a rough ball. Place it on a large piece of parchment paper and let rest for 30 minutes, covered lightly.
- Preheat the oven to 475°F and place a Dutch oven (or heavy pot with lid) inside to heat. Carefully transfer the dough (with parchment) into the preheated Dutch oven. Cover and bake 25 minutes, then remove the lid and bake an additional 8–10 minutes, until golden brown and hollow-sounding when tapped.
Expert Tips
Check your yeast. Make sure your yeast is fresh. For instant yeast, check the expiration date. For active dry yeast, dissolve it in a couple of tablespoons of warm water with 1 teaspoon of sugar, after 10 minutes it should be foamy and bubbly.
Embrace a sticky dough. This dough should feel a little sticky and shaggy. Resist the urge to add too much flour, only add 1 tablespoon at a time if it’s unmanageable, especially in humid climates. A sticky dough is key to a light, airy loaf.
Handle gently. Don’t overmix or knead. Overworking the dough can knock out the air bubbles and make the bread dense. The long rise in no-knead recipes allows gluten to develop naturally, giving you that perfect texture with minimal effort.
Be patient before slicing. Let the bread cool for at least 20 minutes after baking. Slicing too soon can ruin the structure and make the loaf gummy inside.
Storage Tips
Keep it fresh. Once completely cooled, store the bread in a bread bag or a sealed paper bag for up to 3 days to maintain its soft texture.
Freeze for later. Wrap the cooled loaf tightly in plastic wrap and then aluminum foil to protect against freezer burn. Freeze for up to 3 months, and thaw in the refrigerator before bringing to room temperature or toasting.
Recipe FAQ
The most common reason is inactive yeast, always check the expiration date or proof active dry yeast before using. Temperature also matters: the water should be warm (around 95°F), and the dough should rise in a draft-free spot. Too cold or too hot, or skipping the long rise, can prevent the dough from doubling properly.
Most likely, the dough was overworked, which can make the gluten too tight and cause the bread to turn out dense. Since this is a no-knead recipe, it’s important to handle the dough gently so the air bubbles stay intact. Another possibility is that too much flour was added, using a kitchen scale can help ensure accurate measurements.
A sturdy, oven-safe pot with a tight-fitting lid works best. It’s important that the pot can handle the high heat of the oven and that the lid traps steam to create a perfect crust.
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Get the Recipe: No Knead Cinnamon Raisin Bread
Ingredients
- 3 cups plus 2 Tablespoons (390 g) all-purpose flour, (spooned & leveled), plus more as needed
- 2 teaspoons salt
- ½ teaspoon instant yeast
- 1 Tablespoon ground cinnamon
- 1 cup (140 g) raisins
- 1 Tablespoon granulated sugar
- 1 ½ cups (360 ml) warm water, (about 95°F)
Instructions
- In a large bowl, whisk together the flour, salt, yeast, cinnamon and raisins. Separately, mix the sugar and water together, then pour this mixture into the bowl with the dry ingredients. Stir until everything is combined—the dough will be very sticky, but resist the urge to add extra flour. Gently shape it into a ball.
- Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 12 to 18 hours. It should double in size, stick to the bowl, and may have air bubbles on the surface.
- Once risen, turn the dough out onto a lightly floured surface. With floured hands, form it into a rough ball shape. Don’t worry about making it perfect! Place the dough on a large piece of parchment paper, ensuring the paper is big enough to fit in your pot. Put the parchment and dough into a bowl to help it hold its shape while resting. Use a sharp knife, kitchen shears, or bread lame to gently score an X on top. Cover the dough lightly with plastic wrap or a kitchen towel and let it rest for 30 minutes.
- During this time, preheat your oven to 475℉ and place your Dutch oven (or a heavy-duty pot with a lid) inside to heat for 30 minutes.
- After the dough has rested, carefully transfer it (with the parchment paper) into the preheated Dutch oven. Cover with the lid and bake for 25 minutes. Then, remove the lid and bake for another 8 to 10 minutes, or until the bread is golden brown. To check if it’s done, tap the bread—it should sound hollow. For a more precise check, use an instant-read thermometer; the center should reach 195℉.
- Take the bread out of the pot and let it cool on a wire rack for at least 20 minutes before slicing. Store any leftovers at room temperature for up to a week.
