This Cinnamon Raisin Bread is soft, sweet, and spiced just right—made with milk, raisins, cinnamon, eggs, and flour. A cozy homemade favorite!
This isn’t just any cinnamon raisin bread recipe—it’s my dad’s. And let me tell you, he didn’t mess around when it came to baking. I remember waking up on cold Sunday mornings to the smell of this bread wafting through the house. No alarms needed. Just the warm scent of cinnamon and the quiet hum of a kitchen in motion. He made it the old-school way, with real elbow grease and more heart than precision.
The first time I tried to make it myself, I forgot to let the dough rise. Yep. I was too impatient and thought I could outsmart time. Spoiler alert: you can’t. But now? I’ve got it down (mostly), and every time I bake it, I get that same nostalgic hug from the past. It’s like eating a memory, in the best way.
Why You’ll Love This Cinnamon Raisin Bread Recipe?
Okay, here’s the deal. This bread isn’t trying to be overly fancy. No sourdough starter, no tangzhong technique—just good old-fashioned comfort. But that’s what makes it magic. It’s pillowy soft, swirled with just the right amount of cinnamon sugar, and jam-packed with juicy raisins. Toast it, slather it with butter, or just tear off a piece warm from the loaf pan and eat it standing at the counter (no judgment—I’ve done that more times than I can count).
It’s the kind of bread that tastes like home.
Ingredient Notes:
Before we dive in, let’s chat through the good stuff:
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Milk: Adds moisture and softness. I like to heat it just until it bubbles—don’t boil it into oblivion.
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Active Dry Yeast: Two packets! This helps the dough rise beautifully without rushing it.
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Raisins: I soak them in warm water sometimes to plump them up, but honestly, I often just toss them in as-is.
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Eggs: Adds richness and structure. Also gives that nice golden tint.
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Sugar (White): Half goes into the dough, the rest swirls into that cinnamon center.
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Margarine: Yeah, I know butter is trendy again, but my dad used margarine and it just works here. Use what you’ve got!
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Cinnamon: Don’t be shy here. Two tablespoons gets us that bold, cozy swirl.
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Flour: All-purpose works like a charm. You’ll need about 8 cups, give or take.
How To Make Cinnamon Raisin Bread?
Alright, ready to get your hands a little floury?
Step 1: Warm the Milk
Heat the milk just until it bubbles and then let it cool a bit. We’re not looking for scalding hot—think “cozy bathwater for a kitten.”
Step 2: Activate the Yeast
In a large bowl, mix warm water and yeast. Let it sit until it gets frothy (about 5 minutes). If it doesn’t bubble, your yeast might be asleep or expired. No shame—it happens.
Step 3: Mix the Dough
Stir in raisins, eggs, ½ cup sugar, margarine, salt, and cooled milk. Then add flour little by little until it forms a stiff dough. You’ll know when it’s ready—it’ll fight back a little when you poke it.
Step 4: Knead It Out
Transfer the dough to a floured surface and knead for a few minutes. You don’t need to be a pro—just work it until it feels springy.
Step 5: First Rise
Grease a big bowl, plop your dough in, turn it to coat, and cover it with a damp cloth. Let it rise until doubled, about 1 hour.
Step 6: Shape the Loaves
Punch down the dough and roll it out into a rectangle, about ½ inch thick. Moisten with 2 tbsp milk and sprinkle that glorious cinnamon sugar mix all over. Roll it up tightly and cut it into three equal loaves.
Step 7: Second Rise
Tuck the ends under, place in greased pans, and cover. Let them rise for another hour. It’s worth the wait.
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Step 8: Bake
Bake at 350°F for 45 minutes, or until the tops are golden and they sound hollow when tapped.
Step 9: Final Touch
Brush with melted butter and try really hard to let them cool before diving in. Or don’t. I won’t tell.
Storage Options:
Honestly, it rarely lasts long enough to store—but if you do have leftovers, here’s how:
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Room Temp: Wrap in foil or plastic wrap. Lasts 3–4 days.
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Freezer: Slice it first, wrap tightly, and freeze. You can toast slices straight from the freezer. Game changer.
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Fridge: I don’t usually recommend it—it can dry out—but it works if your house is warm or humid.
Variations and Substitutions:
Wanna make it your own? Go for it.
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Swap the raisins: Try dried cranberries, chopped dates, or chocolate chips (yes, please).
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Add nuts: Walnuts or pecans bring a nice crunch.
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Use butter instead of margarine: Totally fine, just soften it first.
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Add a glaze: Mix powdered sugar and milk for a drizzle, or go full buttercream like my dad did.
What to Serve with Cinnamon Raisin Bread?
This bread doesn’t need much, but if you’re looking to elevate the situation:
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Coffee or tea: Obvious but necessary.
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Cream cheese or butter: Try it whipped with honey or cinnamon.
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French toast: You haven’t lived until you’ve tried it this way.
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With eggs and bacon: A sweet and savory dream team.
Frequently Asked Questions:
Can I use instant yeast instead of active dry?
Sure! Just skip the proofing step and mix it straight in with the flour.
Can I make this without raisins?
Absolutely. It’s still delicious without them, though I’ll admit—I’ll miss the chewy bursts of sweetness.
Why is my dough too sticky or too dry?
Flour’s a finicky thing. Add a little more if it’s too wet, or a splash of water if it’s too dry. Trust your hands over the measurements.
So, that’s my dad’s cinnamon raisin bread—messy, sweet, cozy, and absolutely worth the effort. Whether you make it for Christmas morning or just because it’s Tuesday and you need something warm with butter, I hope it brings a little joy to your kitchen like it always does to mine.
Can’t wait to hear what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cinnamon Raisin Bread
Ingredients
- 1½ c whole milk
- 1 c warm water approximately 110°F or 45°C
- 2 .25 oz packets active dry yeast
- 1 c raisins
- 3 large eggs
- 1¼ c granulated sugar divided
- ½ c margarine softened
- 1 tsp salt
- 8 c all-purpose flour
- 2 tbsp milk
- 2 tbsp ground cinnamon
- 2 tbsp unsalted butter melted
Instructions
Warm the Milk:
- In a small saucepan set over medium heat, warm the milk until bubbles begin to appear at the edges. Remove from heat and allow to cool to a lukewarm temperature.
Activate the Yeast:
- In a large mixing bowl, stir the warm water and yeast together. Let sit for approximately 5 minutes, or until the mixture becomes frothy.
Prepare the Dough:
- To the yeast mixture, add the raisins, eggs, ½ cup sugar, margarine, and salt. Mix until incorporated. Stir in the cooled milk. Gradually add the flour, mixing until a stiff dough forms.
First Rise:
- Transfer the dough to a lightly floured surface and knead for several minutes until smooth. Place the dough in a greased bowl, turning to coat all sides. Cover with a damp cloth and allow to rise in a warm area for approximately 1 hour, or until doubled in size.
Prepare the Loaf Pans:
- Lightly grease three 9x5-inch loaf pans and set aside.
Shape the Loaves:
- Punch down the risen dough and return to a floured surface. Roll out the dough into a large rectangle, approximately ½-inch thick. Brush with 2 tablespoons of milk. In a small bowl, combine the remaining ¾ cup sugar with the cinnamon, then sprinkle evenly over the dough. Roll the dough tightly into a log, approximately 3 inches in diameter.
Divide and Second Rise:
- Slice the dough log into three equal portions. Tuck the ends under each portion and place them into the prepared loaf pans. Lightly grease the tops of the loaves. Cover and allow to rise for another hour, or until doubled.
Bake:
- Preheat the oven to 350°F (175°C). Bake the loaves for approximately 45 minutes, or until the tops are golden brown and the loaves sound hollow when tapped.
Cool and Finish:
- Remove the loaves from the pans and brush the tops with melted butter. Transfer to a wire rack and allow to cool completely before slicing.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
