No Knead Cinnamon Raisin Bread Recipe

The magic of No Knead Cinnamon Raisin Bread is that it brings bakery-level comfort to your home kitchen—without the fuss or intimidation of traditional bread-making. With a simple technique and a handful of everyday ingredients, you end up with a golden-crusted, cinnamon-swirled loaf studded with juicy raisins. Each bite delivers a warm, nostalgic flavor that’s as perfect for a hearty breakfast as it is slathered with butter at tea time. Whether you’re a lifelong baker or a curious newbie, this is one recipe you’ll want to make on repeat.

this Recipe

Ingredients You’ll Need

You’ll be amazed by how this humble mix of pantry staples transforms into something so irresistible. Every ingredient in this No Knead Cinnamon Raisin Bread has a role to play: from texture, to rise, to those hits of sweetness and spice that make each slice unique.

• All-purpose flour: Provides the structure and chew you expect from hearty artisan breads.
• Salt: Brings out all the flavors and ensures your bread isn’t bland.
• Ground cinnamon: Delivers cozy aroma and warmth in every bite—don’t skimp!
• Instant yeast: The superpower behind your bread’s rise, guaranteeing a light, fluffy crumb with zero kneading required.
• Warm water: Activates the yeast and helps bring the dough together into a sticky, shaggy mass.
• Raisins: Sweet pockets of flavor that stay plump and juicy as the bread bakes—golden or dark both work wonderfully.
• Brown sugar: Adds a gentle sweetness and a touch of caramel flavor to balance the cinnamon spice.

How to Make No Knead Cinnamon Raisin Bread

Step 1: Mix Dry Ingredients

Start by grabbing a large mixing bowl and whisking together the flour, salt, ground cinnamon, instant yeast, and brown sugar. This even distribution sets you up for a loaf where every bite tastes just right, with no salty clumps or overly cinnamon-y pockets. The cinnamon’s deep aroma will already make your kitchen feel cozy!

Step 2: Add Water and Raisins

Pour in the warm water and stir until a shaggy, sticky dough forms. Don’t worry if it looks a bit rough at this stage—that’s part of the beauty of No Knead Cinnamon Raisin Bread! Sprinkle in those raisins and softly fold them into your dough, making sure they’re spread out and not clumping together.

Step 3: Let it Rise (the Patience Game)

Cover your bowl tightly with plastic wrap, then place it somewhere at room temperature to rise for at least 12 hours—or as long as 18 if your schedule demands. This slow ferment is what creates that perfect crust, open crumb, and depth of flavor. When you peek after a good night’s sleep, your dough will be doubled in size and dotted with bubbles. Feels like magic, doesn’t it?

Step 4: Shape and Rest

Dust your countertop generously with flour and gently turn the dough out. Using floured hands or a bench scraper, shape the dough into a ball, being careful not to deflate all those lovely bubbles. Cover it loosely and let it rest as the oven—and your Dutch oven—preheat. This 30-minute bench rest shape is key for structure and height.

Step 5: Bake to Perfection

Carefully transfer your dough ball into the preheated Dutch oven (seam side down for a prettier top). Cover and bake for 30 minutes; then, remove the lid and let it go for 10 to 15 minutes more until the crust is deeply golden. The aroma of No Knead Cinnamon Raisin Bread as it bakes is simply unbeatable. Transfer your finished loaf to a wire rack and let it cool completely before slicing—if you can resist!

How to Serve No Knead Cinnamon Raisin Bread

Garnishes

A warm, thick slice needs very little, but a pat of salted butter or a swipe of cream cheese takes No Knead Cinnamon Raisin Bread to the next level. If you love extra sweetness, try a drizzle of honey or a sprinkle of powdered sugar for a beautiful finish.

Side Dishes

Pair your bread with a bowl of hearty oatmeal, a fresh fruit salad, or a velvety yogurt parfait. For a leisurely brunch, serve alongside scrambled eggs or strong coffee. The classic flavors of cinnamon and raisin make this loaf feel right at home with all your breakfast favorites.

Creative Ways to Present

Consider slicing and toasting individual pieces before serving with a selection of flavored butters or jams—everyone loves a little DIY. If you’re feeling fancy, cube the bread and use it for a decadent French toast casserole. The warm, spicy sweetness of No Knead Cinnamon Raisin Bread also makes it a knockout base for bread pudding.

Make Ahead and Storage

Storing Leftovers

Keep your fresh No Knead Cinnamon Raisin Bread at room temperature, loosely wrapped in foil or a cloth bread bag, for up to 2 to 3 days. Avoid plastic, which can make the crust soggy, and slice as needed to preserve moisture. If the loaf dries out a bit, it’s still stellar when toasted!

Freezing

For longer storage, cool the loaf completely, then wrap it tightly in plastic wrap followed by foil. You can freeze the whole loaf or pre-sliced pieces for grab-and-go convenience. Thaw slices at room temperature or pop them directly into the toaster for a quick treat.

Reheating

To revive that fresh-baked magic, reheat slices in a 350°F oven for about 10 minutes, or toast individual pieces until golden. Warmed slices bring out the bread’s aroma and soften the raisins, making every morning feel extra special.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast in this recipe, but you’ll need to dissolve it in the warm water first and let it sit for a few minutes until foamy before adding to your dry ingredients. The rise time may also be slightly longer.

Is it possible to add nuts or other dried fruit?

Absolutely! Chopped walnuts, pecans, or even dried cranberries are delicious additions to No Knead Cinnamon Raisin Bread. Just make sure not to overload the dough; keep total mix-ins to about 1 1/2 cups.

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 tight-fitting lid. In a pinch, oven-safe casserole dishes covered with foil also work, though you may not get quite as crisp a crust.

Can I let the dough rise in the fridge overnight?

Yes! Refrigerating the dough overnight slows the fermentation and can develop even deeper flavor. Allow the dough to rise at room temperature for about an hour, then refrigerate for up to 24 hours before proceeding with shaping and baking.

What’s the best way to slice the bread without squishing it?

Let the loaf cool completely before slicing—a serrated bread knife works best. If the loaf is still slightly warm, cut with gentle, sawing motions to keep the crumb airy and intact.

Final Thoughts

I can’t recommend No Knead Cinnamon Raisin Bread enough—each time I bake it, I’m reminded just how rewarding homemade bread can be, no matter your skill level. Give it a try, make it your own with custom touches, and enjoy the cozy moments it brings to your table!

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