A gloriously baked, golden brown No Knead Cinnamon Raisin Bread loaf, sliced to reveal its tender, raisin-studded crumb, resting on the same wooden cutting board. A few artful crumbs and plump raisins are scattered nearby. The scene is bathed in natural morning light from an east window, highlighting the warm tones of the bread against marble countertops with wood accents. Fresh herbs are visible in the soft-focused background, clean and tidy presentation. No hands.

No Knead Cinnamon Raisin Bread: Your Best Easiest Loaf

ByMaya
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A wide shot of a shaggy, sticky No Knead Cinnamon Raisin Bread dough in a large ceramic bowl, covered loosely with plastic wrap, rising on marble countertops. Natural morning light casts soft shadows. The same wooden cutting board and fresh herbs are subtly visible in the background, creating a lived-in kitchen feel. No hands.

No Knead Cinnamon Raisin Bread

There’s something uniquely comforting about the aroma of freshly baked bread filling your home, and our No Knead Cinnamon Raisin Bread delivers that warmth and sweetness without any of the usual fuss. I still remember the first time I stumbled upon the sheer magic of no-knead dough; it felt like uncovering a secret shortcut to homemade bliss, almost too good to be true, and this recipe truly embodies that wonderful feeling.

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Picture crisp autumn mornings, steam curling from your coffee cup, and a slice of this heavenly bread in hand – that’s the pure joy it brings. The delightful scent of cinnamon and plump, juicy raisins baking slowly in the oven instantly transports me, making you feel like a baking wizard even on your busiest days; it’s a feeling you’ll want to replicate with other easy bakes, like our equally delightful no-knead cranberry nut bread.

Forget complicated steps or endless kneading; this loaf proves that sometimes, the simplest methods yield the most profound deliciousness, delivering maximum flavor with minimal effort. For anyone who adores fresh-baked bread but dreads the work, this is a true kitchen adventure, and you can even find other charming interpretations of No Knead Cinnamon Raisin Bread on sites like Taste Charm, a testament to how universally loved and adaptable this easy technique truly is.

No Knead Cinnamon Raisin Bread: Your Easiest Loaf
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No Knead Cinnamon Raisin Bread: Your Easiest Loaf

Recipe by MayaCourse: BreadsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

This No Knead Cinnamon Raisin Bread recipe delivers an incredibly flavorful, chewy, and aromatic loaf with remarkably little effort. Let time do the work for a perfect homemade bread experience!

Ingredients

  • 3 cups (360g) all-purpose flour

  • 1 teaspoon salt

  • 1 teaspoon instant or active dry yeast

  • 1 tablespoon granulated sugar

  • 1 teaspoon ground cinnamon

  • 1 cup (150g) raisins

  • 1 1/2 cups (360ml) warm water (105-115°F / 40-46°C)

  • 2 tablespoons unsalted butter, melted (for brushing)

  • 1 tablespoon granulated sugar + 1/2 teaspoon ground cinnamon (for topping)

Directions

  • In a large ceramic bowl, combine the flour, salt, yeast, 1 tablespoon sugar, and 1 teaspoon cinnamon. Stir well to combine.
  • Add the raisins to the dry ingredients and stir to distribute evenly, preventing them from clumping.
  • Pour in the warm water and mix with a wooden spoon or spatula until a shaggy, sticky dough forms. Do not overmix; just ensure all flour is hydrated.
  • Cover the bowl tightly with plastic wrap and let it rest at room temperature (around 70°F / 21°C) for 12-18 hours, or until the dough is bubbly and has more than doubled in size.
  • After the first rise, gently scrape the dough onto a lightly floured wooden cutting board. Fold the dough over on itself a few times to form a rough ball.
  • Place a 6-quart (or larger) Dutch oven with its lid into your oven and preheat to 450°F (230°C). Heat for at least 30 minutes.
  • Carefully remove the hot Dutch oven from the oven. Gently transfer the dough into the hot Dutch oven, seam-side up or down, whichever you prefer.
  • Cover and bake for 30 minutes.
  • Remove the lid, then brush the top of the bread with melted butter. In a small bowl, combine the remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon, then sprinkle over the buttered bread.
  • Return the Dutch oven, uncovered, to the oven and bake for another 10-15 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C).
  • Carefully remove the bread from the Dutch oven and transfer it to a wire rack. Let it cool completely for at least 1-2 hours before slicing to allow the crumb to set.

Notes

    • The Raisin Secret: To prevent raisins from sinking to the bottom of your loaf, toss them with a tablespoon of flour before adding them to the dough. This light coating helps them stay suspended evenly throughout the bread, ensuring every slice is perfectly studded!
    • Overnight Magic: For the best flavor development and an incredibly airy crumb, let your dough proof overnight in the fridge after the initial 12-18 hour room temperature rise. Simply cover the bowl and chill, then proceed with shaping and baking straight from the fridge in the morning.
    • Dutch Oven Alternative: No Dutch oven? No problem! You can bake this bread on a preheated baking stone or a heavy baking sheet. Just add a pan of hot water to the bottom rack of your oven to create steam for a crisp crust.

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