Cinnamon raisin bread is easy to make, has plump juicy raisins and a soft crumb. It’s has a delicious cinnamon raisin swirl and makes two loaves.

It’s perfect for breakfast or brunch toasted with homemade mixed berry jam and French toast. Homemade bread uses simple ingredients – any level baker can have success.

Cinnamon raisin bread partially sliced on wood cutting board.

Be sure and try some of our favorite bread recipes; shredded wheat bread, oatmeal sandwich bread, sourdough sandwich bread, beginners sourdough bread and cinnamon raisin sourdough bread and sourdough croissants.

Why this recipe works

Step by step instructions – Helping any level of baker achieve the perfect loaf of bread.
Uses simple ingredients – Readily available at most grocery stores.
No artificial flavors or preservatives – Homemade is better than store-bought.
Ease – Made with either a stand mixer or by hand in a mixing bowl with Danish dough whisk.

What you’ll need

Potato flakes – Acts as a natural preservative, making dough moist and delicious. Many Amish bread recipes add mashed potatoes to yeast bread recipes.
All-purpose or bread flour– Use whatever brand of flour you love. We love high-quality brands of unbleached all-purpose and bread flour.
Butter – Lard, butter or vegetable shortening used to add moisture to the dough.
Active dry yeast – Helps leaven bread. Be sure not to use too hot of water or it will kill the yeast. For storage, we keep yeast in a glass jar in the fridge to extend its shelf-life.
Milk – Whole milk works best. It’s scalded, shortening dissolved in it and cooled to lukewarm.
Eggs – Eggs in bread dough creates a softer and tender crumb.
Water – Pour the lukewarm water into a warm mixing bowl of stand mixer or large bowl and dissolve the yeast.
Granulated sugar – Sweetens the bread. Substitute maple syrup or honey if desired.
Salt – A critical ingredient in bread dough to enhance flavor, regulate yeast fermentation, and tighten the gluten structure – it strengthens the dough.
Raisins – Milk and water will make raisins plump in the dough. Anyone who doesn’t like raisins can leave them out.

How to make cinnamon raisin bread

Scald the milk – In a saucepan, scald the milk, stir in the shortening to dissolve. Cool the milk mixture to lukewarm.
Dissolve the yeast – Pour the warm water into a warm mixing bowl of stand mixer or large bowl. Sprinkle in the yeast and stir to dissolve. Let sit 5 minutes.
Combine remaining ingredients – In the bowl of a stand mixer, using a dough hook, add the lukewarm milk mixture, sugar, eggs and raisins. Stir in the flour, potato flakes and salt. This dough will be sticky!
Knead dough – Knead the dough in the stand mixer for 5-7 minutes. Or by hand on a very lightly floured work surface.
Shape dough – Turn the sticky dough out onto a very lightly floured work surface. Use a bench scraper to turn the dough into itself, forming into a smooth ball. Be careful not to add too much flour, or it will be dense and tough.
Let rise twice – Place dough into a greased mixing bowl. Cover with plastic wrap or disposable plastic shower cap and let rise until doubled in a warm place. (repeating this process twice)
Shape into loaves – Shape into loaves; Roll out into a rectangle shape, brush with butter, spread with cinnamon sugar mixture
Brush with egg wash – Brush each loaf with an egg wash.
Bake – Bake in a preheated 375-degree F oven for about 40 minutes, or until golden brown. The internal temperature is 195-200 degrees.

The dough is sticky. Be careful not to add too much flour or you will create a tough dough! Using a bench scraper helps to work with the dough.

Dough rising in clear glass bowl on wood cutting board.

Punching dough dough and dividing in half on cutting board.

Rolling dough in rectangle, adding cinnamon sugar mixture.

Shaping cinnamon raisin bread to get the perfect cinnamon swirl takes time. Making homemade bread is an art. Make sure to roll up the loaf tightly, tucking under the ends and pinching.

How to tell if bread is ready to be baked

The second proofing in your bread pans can vary based on weather and the temperature. It can take much longer in the winter than the summer to proof bread. Look for signs on if your bread is perfectly proofed.
During the winter, make sure your kitchen is warmed up in order to properly proof the bread. Use a clean, dry kitchen cloth over the loaves to keep them warmer.
The bread should double in size. Gently insert your index finger into the dough and if the indentation stays, the bread is proofed. If the dough bounces back, it is under-proofed.

Unbaked cinnamon raisin bread in cast iron loaf pans on white marble.

Lodge brand cast iron bread pans are great for making bread. For this bread recipe, I’d suggest using the 10-inch cast iron loaf pan.

Tips on how to make perfect homemade bread

Bake in cast iron bread pans – I love baking homemade bread in these cast iron loaf pans from Lodge. They are super easy to clean and I love the way the bottom of the bread comes out!
Use a stand mixer with a dough hook. While you can mix everything by hand, it is more time consuming.
Proofing bread is important. The first proof helps develop the flavors with the gluten and yeast. The second proofing gives you a light and airy bread loaf.
Over-proof your bread it will likely fall during the baking process.
Under-proof your bread and the loaves will be dense.
Check internal temperature – Using a digital thermometer can take the guess work out of if the bread is done baking.

Cinnamon raisin bread partially sliced on cutting board.

More easy bread recipes

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