Make a large loaf of Cinnamon Raisin No-Knead Bread from scratch! This delicious bread is crunchy on the outside and soft on the inside- YUM!
Today I want to share a recipe for cinnamon raisin no-knead bread that I adapted from one of my previous recipes. This bread is soft on the inside and full of chewy raisins and cinnamon flavor!
The recipe is actually very easy to make, but it does require the dough to be mixed up the night before you plan to bake it! The prep work for the dough only takes about 10 minutes! If you can handle that, then I hope you’ll give this incredibly delicious bread loaf a try!
Here’s how to make a large loaf of cinnamon raisin no-knead bread. I really think you will LOVE it as much as we do.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare The Bread Dough
Planning ahead is the key here! You will need to mix the dough ingredients up the night BEFORE you wish to bake this bread. Combine flour, salt, lukewarm water and instant yeast in a large bowl.
Stir these ingredients together until they form a slightly “tacky” or “sticky” dough. See? You just made the basic bread dough in hardly any time at all! Whoo Hoo! Now it’s time to add the cinnamon and raisins, also known as the “good stuff”!
Add raisins and ground cinnamon to the mixture and stir until they have been fully incorporated into the bread dough. This dough will be very thick, so keep on stirring until all ingredients are combined.
Let Dough Rest And Rise Overnight
Cover the bowl tightly with plastic wrap, and let it sit in a warm place on the counter overnight, or for at LEAST 8 hours. I usually let my dough rest about 12 hours. Don’t skimp on the minimum time allotted for this part of the recipe, to ensure the best flavor!
Shape the Dough For Baking
The next day when you are ready to begin the baking process, place a covered Dutch oven into the oven. Preheat the oven (with the covered pan inside) at 450°F for 30 minutes. This allows the Dutch oven to become VERY hot (which aids in browning the crust of the bread!).
While the oven and pan preheat, shape the loaf and prepare it for baking. Turn the dough out of the bowl onto a large piece of lightly floured parchment paper. The paper should extend several inches past the edge of the loaf, on all sides.
Use your lightly floured hands to gently shape the bread dough into a round loaf. Sprinkle the dough with a tiny bit more flour, if necessary, to prevent sticking. Cover the dough with plastic wrap.
Time To Bake The Cinnamon Raisin No-Knead Bread
When the Dutch oven has finished preheating, discard the plastic wrap, then carefully lift the bread loaf by the parchment paper edges. Place the paper and loaf into the hot Dutch oven, then put the lid back on the pan. IMPORTANT: Make sure all the parchment paper is tucked INSIDE the Dutch oven… don’t leave it hanging out of the pan.
Bake the cinnamon raisin no-knead bread at 450°F. for 30 minutes (covered). After 30 minutes, remove the lid, and continue to cook (uncovered) for 5 more minutes.
Enjoy A Slice Of Cinnamon Raisin No-Knead Bread
Remove the cinnamon raisin no-knead bread from the Dutch oven by holding onto the parchment paper and lifting the loaf up and out of the hot pan. Place the loaf onto a wire rack, then carefully slide the parchment paper out from under the loaf. After it cools for a bit, it will slice much easier.
Let the bread cool slightly before attempting to slice it, for best results. Once it has cooled, use a large, serrated knife to slice the loaf. We enjoy eating the fresh, warm bread with softened butter spread on top.
A slice of this bread (with chewy raisins) is also fantastic when toasted, so we love it as part of our breakfast meals, too! The browned crust on the outside is crunchy and the bread inside is soft and absolutely DELICIOUS!
I really hope you have the opportunity to make this scrumptious cinnamon raisin no-knead bread. It truly is quite delicious, and I am confident you’re going to love it!
Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day.
Looking For More HOMEMADE BREAD Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of bread recipes (yeast and quick breads) to choose from, including:
- Cranberry Pecan Bread (no-knead)
- Butter-Topped Homemade White Bread
- Irish Soda Bread
- Date Nut Bread
- Blueberry Breakfast Loaf
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↓↓ PRINTABLE RECIPE BELOW ↓↓
Make a large loaf of Cinnamon Raisin No-Knead Bread from scratch! This delicious bread is crunchy on the outside and soft on the inside- YUM!
- 4⅓ cups all-purpose flour
- 1½ teaspoons salt
- 2 cups lukewarm water (90-100℉)
- ½ teaspoon instant yeast (can substitute active yeast)
- 1 cup raisins
- 1 teaspoon ground cinnamon
Planning ahead is the key! Mix dough ingredients the night BEFORE you bake the bread. Combine flour, salt, lukewarm water and instant yeast in a large bowl. Stir until they form a thick, "tacky" or "sticky" dough. Add raisins and cinnamon; stir until they're fully incorporated into the dough.
Cover bowl tightly with plastic wrap; let it rest overnight (or at LEAST 8 hours) in a warm place (for best texture and flavor).
To bake, place a covered Dutch oven into the oven. Preheat oven (with covered pan inside) at 450°F for 30 minutes. While oven and pan preheat, shape the loaf. Turn dough out onto a large piece of lightly floured parchment paper. The paper should extend several inches past the edge of the loaf, on all sides. Use lightly floured hands to gently shape dough into a round loaf. Sprinkle dough with more flour, if necessary, to prevent sticking. Cover loaf with plastic wrap.
When the Dutch oven is finished preheating, remove plastic wrap from dough. Carefully lift loaf by parchment paper edges. Place paper and loaf into hot Dutch oven, then put the lid back on the pan. IMPORTANT: Make sure all parchment paper is INSIDE the Dutch oven... don't leave it hanging outside the pan.
Bake at 450°F. for 30 minutes (covered). After 30 minutes, remove the lid; continue to cook (uncovered) for 5 more minutes to fully brown the crust.
Remove bread by lifting parchment paper and loaf up and out of the pan. Place bread on a wire rack to cool slightly (for easier slicing). Once cooled, use a large, serrated knife to slice the loaf. Serve, and enjoy.
Here’s one more to pin on your Pinterest boards!