If you’ve ever craved a warm, fragrant loaf but thought homemade bread was too fussy or complicated, this No Knead Cinnamon Raisin Bread is about to change everything. Packed with juicy raisins, swirls of aromatic cinnamon, and just the right touch of sweetness, this loaf boasts a crisp crust and irresistibly soft crumb—no elbow grease required. Whether you’re a seasoned baker or total beginner, this is one recipe that rewards patience rather than effort, and it will fill your kitchen with the coziest aromas imaginable.
Ingredients You’ll Need
At its heart, No Knead Cinnamon Raisin Bread relies on a handful of simple ingredients that work together to create magic. Each item plays a unique role—some add warmth, some bring sweetness, and others ensure your loaf rises tall and tender with a golden crust.
- All-purpose flour: The foundation of your bread, ensuring a light yet hearty structure.
- Instant yeast: Just a pinch is all you need for lift and that artisan bakery texture.
- Salt: Enhances flavor and balances the sweetness.
- Ground cinnamon: Gives the loaf its comforting, classic warmth and deep aroma.
- Brown sugar: Adds a caramel-like sweetness that complements the raisins and spices beautifully.
- Raisins: Dotted throughout for juicy, chewy bites and a burst of natural sweetness.
- Warm water: Helps the yeast wake up and ensures a soft, open crumb.
- Extra flour for dusting: Essential for easy handling and shaping without sticking.
- Butter for greasing: Ensures your bread won’t stick to the pan and adds flavor.
How to Make No Knead Cinnamon Raisin Bread
Step 1: Mix the Dough
Start by grabbing a large mixing bowl and whisking together your flour, instant yeast, salt, ground cinnamon, brown sugar, and raisins. Once they’re evenly distributed, pour in the warm water and stir everything with a wooden spoon or spatula. Don’t worry about perfection or smoothness here—you’re aiming for a shaggy, sticky dough with all the flour moistened. This step sets the foundation for all that irresistible texture later on.
Step 2: Let it Rise
Cover your mixing bowl tightly with plastic wrap or a lid, then let the magic happen at room temperature. This dough needs to rest for 12 to 18 hours, so it’s perfect to mix up in the evening and let rise overnight. By morning, you’ll see bubbles decorating the surface and the dough will have doubled in size—signs that the long fermentation is creating flavor and texture while you sleep.
Step 3: Shape the Loaf
When the dough has risen, sprinkle a generous amount of flour on your work surface—a little extra here saves sticky hands later. Gently turn the dough out onto the surface. Use floured hands (or a dough scraper) to shape it into a round loaf, being careful not to knock out too much of that precious air. The magic of No Knead Cinnamon Raisin Bread is that you don’t knead at all—just tuck, shape, and let it rest one more time while your oven preheats.
Step 4: Preheat the Oven and Dutch Oven
Set your oven to a blazing 450°F (230°C) and place your Dutch oven (with the lid) inside as it heats. This creates an ideal, steamy environment for getting that crackling, golden crust. During this time, let your shaped loaf rest for 30 to 45 minutes on a piece of parchment paper or a floured surface. A well-preheated Dutch oven is key to baking success!
Step 5: Bake the Bread
Now for the main event! Carefully remove your hot Dutch oven, lift the dough (using parchment paper makes this easier), and gently set it inside. Cover, and bake for 30 minutes. This traps steam and helps the loaf rise even more. Then, take off the lid and continue baking for another 10 to 15 minutes until the crust is a deep golden brown. The transformation is pure kitchen magic!
Step 6: Cool and Slice
Resist temptation (if you can!) and let your No Knead Cinnamon Raisin Bread cool on a wire rack. This helps the crumb set and delivers that perfect slice. If a crisp crust is your jam, leave the bread uncovered as it cools. Now, all you have to do is slice, serve, and savor every cozy bite.
How to Serve No Knead Cinnamon Raisin Bread
Garnishes
A warm slice of this bread is already a treat, but a slather of softened butter, honey drizzle, or cream cheese makes it even more unforgettable. You might also sprinkle powdered sugar or even a pinch more cinnamon over the top for a bakery-style finish.
Side Dishes
This bread shines on a breakfast or brunch table alongside fresh fruit, yogurt parfaits, or scrambled eggs. For an afternoon snack, pair it with a cup of coffee, chai, or a steaming mug of hot chocolate. It’s both the star and the perfect supporting player!
Creative Ways to Present
Turn your No Knead Cinnamon Raisin Bread into the base for decadent French toast, cube it for bread pudding, or use it to make little cream cheese tea sandwiches for a classy twist. Toasting thick slices brings out even more flavor, making each bite extra comforting.
Make Ahead and Storage
Storing Leftovers
Keep your loaf fresh by storing it at room temperature in a paper bag or loosely wrapped in foil for 2 to 3 days. Avoid airtight containers, as they can make the crust softer. The flavors seem to deepen on the second day, making each leftover slice delightful!
Freezing
No Knead Cinnamon Raisin Bread freezes beautifully! Slice the cooled loaf, wrap individual slices well in plastic wrap, and store them in a freezer-safe bag. This way, you can grab one or two slices whenever you crave them, and they’ll taste just-baked for up to 2 months.
Reheating
To bring out that bakery-fresh vibe, reheat slices in a toaster or warm them in a 300°F oven for about 8 minutes. If you’re working with frozen slices, let them thaw at room temperature or pop them straight into the toaster for a quick, delicious treat.
FAQs
Can I use active dry yeast instead of instant yeast?
Absolutely! Just dissolve the active dry yeast in the warm water and let it sit for about 5 minutes before adding it to your dry ingredients. This helps activate the yeast for the same great rise and soft crumb.
Can I add nuts or other dried fruit?
Definitely—feel free to customize your No Knead Cinnamon Raisin Bread. Chopped walnuts, pecans, or additional dried fruits like cranberries can all be folded in with the raisins for extra flavor and texture.
Do I really have to wait 12-18 hours for the dough to rise?
That long rise is what gives the bread its deep flavor and chewy texture. While it might be tempting to rush, letting the dough ferment overnight is what creates those big bubbles and the signature artisan bread feel. Trust me—your patience will pay off!
What if I don’t have a Dutch oven?
If you don’t have a Dutch oven, you can use any heavy, oven-safe pot with a lid or even bake on a preheated pizza stone (adding a pan of water in the oven for steam). The crust might be a little different, but you’ll still enjoy a delicious loaf.
Can I make this bread vegan?
Yes! The standard recipe is already vegan—just skip the butter for greasing and opt for a neutral oil or nonstick spray instead. Every bite will still be moist, tender, and full of that classic cinnamon raisin flavor.
Final Thoughts
If the idea of homemade bread has ever felt intimidating, let No Knead Cinnamon Raisin Bread be the recipe that changes your mind. It’s simple, comforting, and as rewarding to bake as it is to eat. I hope you’ll treat yourself (and maybe a friend or two) to a warm slice soon—you won’t regret it!
Print
No Knead Cinnamon Raisin Bread Recipe
- Total Time: 13 hours (including rise time)
- Yield: 1 loaf (about 12 slices) 1x
- Diet: Vegan
Description
Indulge in the warm, comforting flavors of cinnamon and raisin with this easy-to-make No Knead Cinnamon Raisin Bread. This artisan-style bread requires minimal effort and results in a delicious loaf perfect for breakfast or snacking.
Ingredients
Dough:
- 3 cups all-purpose flour
- 1/4 teaspoon instant yeast
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/4 cup brown sugar
- 3/4 cup raisins
- 1 1/2 cups warm water
Additional:
- Extra flour for dusting
- Butter for greasing
Instructions
- Mix the Dough: In a large bowl, combine flour, yeast, salt, cinnamon, brown sugar, and raisins. Add warm water and stir until a shaggy dough forms.
- Rest the Dough: Cover the bowl and let the dough rest at room temperature for 12–18 hours until doubled in size and bubbly.
- Shape and Bake: Shape the dough into a loaf, let it rest, then bake in a preheated Dutch oven at 450°F (230°C) until golden brown.
- Cool and Enjoy: Cool the bread on a wire rack before slicing. For a crispier crust, leave it uncovered.
Notes
- For a crispier crust, cool bread uncovered
- Add chopped walnuts for extra texture
- Bread stays fresh for 2–3 days at room temperature or can be frozen
- Prep Time: 10 minutes (plus 12–18 hours rise time)
- Cook Time: 45 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 5g
- Sodium: 150mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
