No Knead Cinnamon Raisin Bread Recipe

There is something truly magical about a perfectly baked loaf of No Knead Cinnamon Raisin Bread. The scent of cinnamon swirling through your kitchen, the plump, sweet raisins tucked in every fluffy slice, and that gloriously crackly golden crust instantly puts anyone in a cozy, happy mood. This recipe retains all the charm and flavor of an old-fashioned bakery loaf, with minimal effort and irresistible results. There’s no kneading, no stand mixer, and absolutely no complicated steps—just mix, let time do the work, and bake! If you’ve ever wanted artisan-style bread with a touch of sweetness, this truly is a can’t-miss staple.

this Recipe

Ingredients You’ll Need

With just a handful of pantry basics, every ingredient in this No Knead Cinnamon Raisin Bread plays a vital role in creating bread that’s tender, fragrant, and delightfully studded with raisins. Here’s why each one matters:

• All-purpose flour: Creates that classic, chewy bread structure with a tender crumb that makes each bite satisfying.
• Salt: Brings out the subtle sweetness and deepens all the flavors in the bread.
• Instant yeast: Helps the dough rise slowly overnight, resulting in beautiful holes and a light, open crumb.
• Sugar: Adds a hint of sweetness and boosts that irresistible golden crust.
• Ground cinnamon: The star of the show—cinnamon perfumes the loaf and brings cozy warmth.
• Raisins: Plump little pockets of sweet-tart contrast in both flavor and texture throughout the bread.
• Warm water: Activates the yeast and brings everything together—no fuss, just mix and wait.
• Optional glaze – butter, sugar, cinnamon: Brush on top for a glossy, flavorful finish that’ll have everyone reaching for another slice.

How to Make No Knead Cinnamon Raisin Bread

Step 1: Mix Dry Ingredients and Raisins

Start by grabbing a large mixing bowl and whisking together the flour, salt, instant yeast, sugar, ground cinnamon, and raisins. Mixing the raisins in with the dry ingredients ensures they’re evenly distributed, so every slice will have plenty of sweet, juicy pops of flavor. Don’t stress about perfection—a quick mix is all you need here.

Step 2: Add Warm Water and Form the Dough

Pour in the warm water and, using a sturdy wooden spoon or spatula, stir everything together until a rough, shaggy dough forms. The dough will look a little messy, and that’s a good thing! No kneading required—the magic truly happens while the dough rests overnight.

Step 3: Bulk Fermentation

Cover the bowl tightly with plastic wrap, then let your dough rest at room temperature for 12 to 18 hours. This is where the “no knead” part shines—time essentially does all the heavy lifting by developing the bread’s airy crumb and deep flavor. When ready, the dough should look bubbly and doubled in size, with an irresistible yeasty aroma.

Step 4: Shape and Second Rise

Lightly flour your countertop and turn out the dough. With floured hands, gently fold it over a few times and shape into a ball. No fancy shaping technique needed—just a few folds will keep things rustic. Cover the dough with a clean kitchen towel and let it rest for another 30 to 60 minutes while your oven preheats. This second rise is key for a fluffy, tender crumb.

Step 5: Preheat the Oven and Dutch Oven

Preheat your oven to 450°F (230°C) with a Dutch oven (with its lid on) inside. Giving the pot at least 30 minutes to get blazing hot is crucial—it’s what gives this No Knead Cinnamon Raisin Bread its signature artisan crust and rise. If you don’t have a Dutch oven, a baking sheet still works (see the recipe notes for a workaround), but the steam and heat from the pot really do wonders here.

Step 6: Bake the Bread

Carefully transfer your dough ball to the sizzling-hot Dutch oven—either place it directly or use a sheet of parchment paper for easy lifting. Pop the lid on and bake for 30 minutes to lock in the steam for superior rise and crust. Remove the lid and continue baking for 10 to 15 minutes, until the loaf turns deep golden brown with a tantalizing sheen. Your kitchen will smell like pure happiness!

Step 7: Cool and Glaze

Let the bread cool on a wire rack so the crust stays crisp and the crumb sets perfectly. While it’s still warm, brush the top with the optional butter, cinnamon, and sugar glaze for beautiful shine and an extra whiff of cinnamon. Trust me, your patience will be rewarded—this loaf is irresistible fresh out of the oven and even better toasted the next day.

How to Serve No Knead Cinnamon Raisin Bread

Garnishes

For a finishing touch, dust your loaf with a little extra cinnamon sugar or brush with the sweet buttery glaze. Try sprinkling a few more plump raisins on top before baking for a bakery-style look. This little bit of extra love makes your bread instantly more inviting.

Side Dishes

No Knead Cinnamon Raisin Bread is a dream with creamy spreads like whipped cream cheese, a drizzle of local honey, or a dollop of soft salted butter. Pair it alongside a bowl of Greek yogurt and fresh fruit for an energizing breakfast, or serve warm slices next to eggs or a savory brunch casserole for a perfect sweet-meets-savory combo.

Creative Ways to Present

Slice thick and toast until golden, then layer with peanut butter and banana slices for a playful snack, or use it as the base for the best-ever French toast. For dessert, cube and bake into a bread pudding, or create stunning tea sandwiches with a tangy, fruity filling at your next brunch gathering. The flavors and rustic appearance make this loaf shine at any table!

Make Ahead and Storage

Storing Leftovers

To keep your No Knead Cinnamon Raisin Bread as fresh as possible, wrap any leftover slices tightly in plastic wrap or a clean towel and store them at room temperature. The bread stays moist and soft for 1 to 2 days, though the crust is best on day one. If the bread starts to dry, a quick toast brings it right back to life.

Freezing

This bread freezes beautifully! Once fully cooled, slice and layer pieces between parchment, then stash in a freezer-safe bag for up to 2 months. Thaw at room temperature whenever a craving strikes, or pop frozen slices straight into the toaster for a warm, fragrant treat in minutes.

Reheating

For that just-baked aroma and texture, gently reheat leftover slices in a toaster or warm oven. If reheating a whole loaf, wrap it in foil and warm in a low oven (300°F/150°C) for about 10 minutes. A quick warm-up melts the glaze and brings back those comforting cinnamon notes, making it nearly as good as fresh!

FAQs

Can I make this bread without a Dutch oven?

Absolutely! If you don’t have a Dutch oven, you can bake the dough on a baking sheet. Place a pan of hot water in the oven at the same time to create steam, which helps form a crisp crust. The bread will still be delicious, though the crust might be a little less dramatic.

Can I use different dried fruits instead of raisins?

Definitely! Dried cranberries, chopped dates, or even dried cherries are fantastic swaps or additions. Just keep the total amount about the same so the dough’s moisture stays balanced. It’s a wonderful way to tweak No Knead Cinnamon Raisin Bread to your taste—or what you have on hand.

How do I know when the bread is fully baked?

The bread should be deeply golden and have a hollow sound when tapped on the bottom. If you’re using a thermometer, the internal temperature should be around 200°F (93°C). For best results, let it cool before slicing to finish setting the crumb.

Is it possible to make this bread gluten-free?

Yes! Use a gluten-free all-purpose blend that’s designed for yeast baking. The texture will be slightly different, but you’ll still get the lovely flavors and aroma that make No Knead Cinnamon Raisin Bread such a favorite.

What’s the best way to keep the crust crisp?

Let your bread cool completely on a wire rack before storing—this allows steam to escape and keeps the crust from softening. If you love that crispy crust, avoid storing bread in airtight containers, or simply toast slices to revive their crunch.

Final Thoughts

I can’t say enough good things about No Knead Cinnamon Raisin Bread—it’s become a go-to recipe for brightening up lazy weekends and sharing with friends over coffee. Each step feels joyful, from mixing to slicing, and the final loaf truly tastes like something special. If you’ve never tried baking bread before (or if you’re simply craving a bakery-fresh treat at home), give this recipe a whirl. You might just find yourself baking it again and again!

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