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+ servings

Best Ever Cinnamon Raisin Bread

This Cinnamon Raisin Bread recipe makes the perfect soft, sweet bread, with a cinnamon swirl and juicy raisins! Make it for a delicious snack or breakfast toast!
Course Baking, Bread
Cuisine American, Canadian, North American
Keyword Best Ever Cinnamon Raisin Bread, Cinnamon Raisin Toast, Cinnamon Swirl Bread
Prep Time 15 minutes
Cook Time 23 minutes
Rising Time 1 hour
Servings 24 slices
Calories 179kcal
Author Chrissie


  • 2 standard loaf pans


For the dough:

  • 2 1/4 cup warm water just above room temperature
  • 1 tablespoons active dry yeast
  • 1/3 cup granulated sugar
  • 2 eggs at room temperature
  • 6 1/4 cups all purpose flour
  • 1 teaspoon salt

For the filling:

  • 1/3 cup melted butter
  • 1/2 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • 1/3 cup raisins

For baking:

  • 1 egg
  • 2 tablespoons water


Making the dough:

  • In the bowl of your stand mixer fitted with the dough hook attachment, OR in a large mixing bowl, add the warm water, yeast and 1/3 cup sugar. Stir gently with a fork and let sit for about 5-10 minutes.
  • If the yeast looks bubbly and has grown, this means it's activated and your bread will rise. Whisk together the room temperature eggs in a small bowl with a fork and add them to the yeast mixture, along with the flour.

Stand Mixer:

  • If you're using a stand mixer add 5 1/2 cups of the flour and the salt and mix on low speed until a dough forms. Add the last 1/2 cup of flour and mix on low until the dough just comes together. Cover the bowl with plastic wrap and rise in a warm, draft-free place for 60 minutes or until at least doubled in size.

Mixing by hand:

  • If you're mixing by hand, add the flour 1-2 cups at a time (add the salt too) and stir well with a wooden spoon, continuing to add flour until the whole amount is added and a soft dough forms. Scrape the dough out onto a floured surface and knead by hand for about 20-25 turns until the dough is soft and elastic and it bounces back when you press a finger into it.
  • Place the ball of dough back into the bowl and cover with plastic wrap and rise in a warm, draft-free place for 60 minutes or at least doubled in size.

Instructions for baking:

  • After the dough has risen, turn it out onto a well floured surface and divide it in half (this recipe makes 2 loaves).
  • Roll each piece of dough into a rectangle approximately 8 inches by 12 inches. The short side should be the length of your loaf pan, so make sure your loaf pan is at least 8 inches long (or make a rectangle with a shorter side).
  • Brush each of the dough rectangles with the melted butter and sprinkle on the sugar and cinnamon in an even layer.
  • Add the raisins, scattering them as evenly as possible over the rough.
  • Roll the dough (start with the short side) into a spiral and tuck the ends under slightly.
  • Place each loaf into a greased standard loaf pan and cover with a towel to rise for about 20-25 minutes.
  • Preheat your oven to 400 degrees Fahrenheit while the loaves rise.
  • Whisk together the egg and water and brush the mixture lightly over the top of the loaves. You will have leftover egg wash, so simply discard the rest or save it for up to 3 days for other baking projects.
  • Bake the loaves at 400 degrees Fahrenheit (if not using convection, bake at 375 degrees Fahrenheit) for about 23-25 minutes, or until the tops of the loaves are golden brown.
  • Remove the loaves from their pans immediately to a wire rack and let the loaves cool for at least 10-15 minutes before slicing into them.



This bread keeps for about 3-4 days at room temperature in an airtight container or bag. Once the bread goes a little bit stale, it makes great french toast!
It freezes well in an airtight container or freezer bag for up to a month. 


Serving: 1slice | Calories: 179kcal | Carbohydrates: 33g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 136mg | Potassium: 62mg | Fiber: 1g | Sugar: 7g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 2mg