If you’re looking for that perfect breakfast treat that’s big on flavor but low on fuss, this No Knead Cinnamon Raisin Bread truly answers the call. Imagine slices boasting a chewy, golden crust, tender crumb, sweet bursts of plump raisins, and a swirl of warm cinnamon — all without intensive kneading or complicated steps. Whether you’re a seasoned bread baker or just diving into homemade loaves, this foolproof recipe transforms a handful of pantry staples into a bakery-worthy creation. You’ll love making it almost as much as you’ll love eating it!

No Knead Cinnamon Raisin Bread Recipe - Recipe Image

Ingredients You’ll Need

This No Knead Cinnamon Raisin Bread comes together with just a few wholesome ingredients, but each plays a starring role. From the subtle tang of yeast to the cozy kick of cinnamon and that sprinkle of sugar, every component brings irresistible character to your final loaf.

All-purpose flour: This is the foundation for structure and chew—use a good quality flour for the best texture.
Salt: Just a teaspoon enhances flavor and balances the sweetness.
Instant yeast: Only half a teaspoon needed; it’s magical how such a small bit gives rise to a gorgeous bread.
Sugar: A tablespoon lends a gentle sweetness that plays perfectly with the raisins.
Ground cinnamon: For that signature warmth and cozy aroma throughout the loaf.
Raisins: These little gems offer bursts of sweetness and moist texture in every bite.
Warm water: Hydrates and activates the dough, making everything pull together effortlessly.
Butter (optional, for glaze): Brushed on top for shine and a deliciously rich finish.
Sugar (for glaze): Creates a sparkling, slightly crunchy top when paired with butter and cinnamon.
Ground cinnamon (for glaze): Reinforces that classic cinnamon toast vibe on the crust.

How to Make No Knead Cinnamon Raisin Bread

Step 1: Combine the Dry Ingredients

Start by gathering a large bowl and whisking together your flour, salt, instant yeast, sugar, cinnamon, and raisins. Mixing the raisins right in with the dry ingredients helps keep them from sticking together and ensures even distribution in the finished bread. The aroma from the cinnamon at this stage already hints at the goodness to come!

Step 2: Add Water and Mix

Pour the warm water over your dry blend, then stir everything together using a wooden spoon or sturdy spatula. There’s no need for fancy technique—just mix until it’s a shaggy, sticky dough and all the flour is moistened. It’ll look a bit rough, but trust the process.

Step 3: Rest and Rise

Cover the bowl tightly with plastic wrap and let the dough work its magic at room temperature for 12 to 18 hours. As it rests overnight, it will expand and bubble, developing flavor and an irresistible chewy texture with zero kneading.

Step 4: Shape and Second Rise

Once your dough has puffed up and doubled, flour your countertop lightly and gently turn the dough out. With lightly floured hands, fold the dough over itself a few times to shape it into a ball. There’s no need to be overly precise! Cover with a towel and let it rest for 30 to 60 minutes while your oven heats up.

Step 5: Preheat the Oven and Dutch Oven

While the dough is resting, preheat your oven to a hot 450°F (230°C). Place your Dutch oven (with its lid) inside to get it piping hot—this preheating step is essential for that perfectly crisp artisan crust that makes No Knead Cinnamon Raisin Bread so irresistible!

Step 6: Bake the Bread

Carefully transfer the rested dough into your hot Dutch oven—use parchment paper for easy lifting if you wish. Cover with the lid and bake for 30 minutes, letting the steam work its wonders. After 30 minutes, remove the lid and continue baking another 10 to 15 minutes to get that deep golden, crackly crust everyone loves.

Step 7: Cool and Glaze

Once your loaf is gorgeously golden, let it cool on a wire rack for best texture. If you’re going for the optional glaze, brush the top with melted butter mixed with sugar and cinnamon while it’s still gently warm. This final touch adds shine, a slight crunch, and even more cinnamon aroma to your No Knead Cinnamon Raisin Bread.

How to Serve No Knead Cinnamon Raisin Bread

Garnishes

For a beautiful finish, a dusting of powdered sugar, a drizzle of honey, or even that gleaming cinnamon-sugar glaze turns each slice into a treat worthy of a lazy weekend breakfast or cozy brunch spread. The glaze truly sets this No Knead Cinnamon Raisin Bread apart, giving it both shine and a gentle crunch.

Side Dishes

Honestly, this bread barely needs a side—it’s a joy all on its own! But if you’re setting out a brunch table, a pat of whipped butter, some tangy cream cheese, or a bowl of fresh berries pairs beautifully. For a more substantial breakfast, serve warm slices alongside scrambled eggs or a yogurt parfait.

Creative Ways to Present

Slices of No Knead Cinnamon Raisin Bread make epic French toast, especially on the second day when the crumb is slightly drier and ready to soak up eggy custard. It also makes a delightful base for bread pudding or transformed into sweet, crispy toast cubes for topping vanilla ice cream.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which is honestly a big “if”), wrap the cooled loaf tightly in plastic wrap or store it in an airtight container at room temperature. It’ll keep fresh for about 2 days, though the crust is at its crispy best the first day.

Freezing

This bread freezes like a dream! Slice it first for convenience, then pack slices in a freezer bag with parchment between for up to 2 months. Just pull out a slice or two to thaw whenever the craving for No Knead Cinnamon Raisin Bread strikes.

Reheating

For the best texture, rewarm slices in a toaster or oven at 350°F until just warmed through and revived. If you’re reheating a whole loaf, wrap it in foil and bake at 325°F for about 10 to 15 minutes to restore that fresh-baked flair.

FAQs

Can I use bread flour instead of all-purpose flour?

Absolutely! Bread flour gives the loaf extra chew and slightly higher rise, though all-purpose flour works beautifully and delivers a softer texture—both are delicious in No Knead Cinnamon Raisin Bread.

What if I don’t have a Dutch oven?

No problem! Simply shape your dough on a parchment-lined baking sheet, and set a metal pan with hot water on the oven’s lower rack to create steam. The crust may be a little less crisp, but you’ll still get a wonderful loaf.

Can I make this bread vegan?

Yes, as written this recipe is already vegan, since there’s no dairy, eggs, or butter in the dough itself. For the glaze, just use vegan butter or skip it entirely—the No Knead Cinnamon Raisin Bread will still shine.

How can I keep the raisins from burning on the crust?

Mixing the raisins into the dough helps, but if any peek out on the surface after shaping, simply tuck them back in or cover those spots with a little extra dough to prevent scorching during baking.

Can I add nuts or other dried fruit?

Definitely! Chopped walnuts or pecans and dried cranberries or apricots all taste fantastic with cinnamon in this loaf; just swap in up to half a cup total for the total volume of raisins to keep the ratios right.

Final Thoughts

If you’re even a little bit tempted, I hope you dive in and try this No Knead Cinnamon Raisin Bread soon. The hands-off method means anyone can bake up a loaf with minimal effort and maximum payoff. There’s just something magical about filling your kitchen with the smell of cinnamon and bread baking, then sharing thick, warm slices with someone you love. Enjoy every bite!

No Knead Cinnamon Raisin Bread Recipe

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4.5 from 25 reviews

Author: admin
Total Time: 13 hours
Yield: 1 loaf (10–12 slices) 1x
Diet: Vegan

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Description

Indulge in the warm, comforting aroma of freshly baked No Knead Cinnamon Raisin Bread. This easy artisan bread requires minimal effort and no kneading, making it a perfect choice for a cozy breakfast treat or a delightful snack. The sweet raisins and aromatic cinnamon swirl through the fluffy interior, creating a flavor-packed loaf that pairs perfectly with a cup of coffee or tea.

Ingredients

Scale

Dough:

3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon instant yeast
1 tablespoon sugar
1 teaspoon ground cinnamon
3/4 cup raisins
1 1/2 cups warm water

Optional Glaze:

1 tablespoon butter (melted)
1 teaspoon sugar
1/4 teaspoon cinnamon

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Instructions

Mixing the Dough: In a large bowl, combine flour, salt, instant yeast, sugar, cinnamon, and raisins. Add warm water and stir until a shaggy dough forms. Cover and let rest for 12–18 hours.
Shaping and Baking: After resting, shape the dough into a ball. Let it rest, then bake in a preheated Dutch oven at 450°F for 30 minutes covered, then 10–15 minutes uncovered.
Finishing Touches: Once baked, cool the bread on a wire rack. For extra flavor, brush the top with melted butter and cinnamon sugar.

Notes

If you don’t have a Dutch oven, bake the bread on a baking sheet with a pan of water in the oven to create steam.
This bread is best enjoyed fresh but also makes delicious toast the next day.

Prep Time: 10 minutes (plus 12–18 hours resting)
Cook Time: 45 minutes
Category: Breakfast, Bread
Method: Baking
Cuisine: American