I perfected Dutch Oven Cinnamon Raisin Bread after testing a high-heat steam trick that changed how the crust and crumb develop.

Jump to Recipe

I never set out to master a loaf, but this Dutch Oven Cinnamon Raisin Bread keeps pulling me back. There is something about baking in a dutch oven that turns simple bread flour and raisins into a loaf that smells like it walked off a bakery shelf.

It’s not perfect and I love that, the crust snaps just right and the crumb surprises you every time. I keep calling it a Cinnamon Raisin Bread Recipe when friends show up wanting a taste.

I won’t give the whole thing away but you’ll want to try it.

Ingredients

Print Recipe (No Advertisments)

Bread flour gives structure and chew, lots of carbs, a bit more protein.
Yeast ferments, makes the dough rise, tiny calories but loads of flavor.
Milk add fat and tenderness, calcium and protein, helps browning and flavor.
Sugar sweetens, feeds yeast, adds carbs and keeps crumbs soft.
Eggs bind, give richness and protein, help color and slight chew.
Butter brings tenderness, fat for flavor, makes loaf richer and softer.
Raisins add pockets of sweetness, some fiber and fruity chew, plump or dry.
Cinnamon gives warm spice and aroma, almost no calories, big flavor.

Ingredient Quantities

3 1/2 cups (about 440 g) bread flour, or all purpose if thats what you have

2 1/4 teaspoons (1 packet) active dry yeast

1 cup (240 ml) whole milk, warmed

1/4 cup (50 g) granulated sugar

1 teaspoon salt

1 large egg, room temperature

3 tablespoons (42 g) unsalted butter, melted

1 cup (150 g) raisins, or golden raisins if you prefer

1/3 cup (67 g) packed brown sugar for the cinnamon swirl

2 teaspoons ground cinnamon for the swirl

1 tablespoon unsalted butter, softened for the filling

1 tablespoon milk or a beaten egg for brushing the top, optional

How to Make this

Print Recipe (No Advertisments)

1. Warm 1 cup whole milk to about 110 to 115 F, stir in 1/4 cup granulated sugar and 2 1/4 tsp active dry yeast, wait 5 to 10 minutes until foamy; stir in 1 large beaten egg and 3 tbsp melted butter once foamy.

2. In a large bowl mix 3 1/2 cups bread flour and 1 tsp salt, make a well and pour in the milk mixture, stir until a shaggy dough forms; if too dry add a tsp or two of milk, if too wet add a tbsp flour, the dough should be tacky not dry.

3. Knead by hand 8 to 10 minutes or in a stand mixer 5 to 6 minutes until smooth and elastic; fold in 1 cup raisins near the end so they dont get crushed.

4. Lightly oil a bowl, place dough in, cover with plastic or a towel and let rise in a warm spot about 1 to 1 1/2 hours until doubled in size.

5. Punch dough down, turn onto a lightly floured surface and roll into a roughly 12 x 18 inch rectangle; spread 1 tbsp softened butter over the dough leaving a 1/2 inch border, mix 1/3 cup packed brown sugar with 2 tsp ground cinnamon and sprinkle evenly, press the sugar into the butter so it doesnt spill out.

6. Roll the dough tightly from the short side to make a log, pinch the seam to seal and tuck the ends under, place seam side down on a piece of parchment for easy transfer; light mist of flour or dusting helps prevent sticking.

7. Cover and let the shaped loaf rise another 30 to 45 minutes until puffy while you preheat your oven with the dutch oven inside to 450 F for at least 25 to 30 minutes so the pot is screaming hot.

8. When ready, score the top of the loaf with a sharp knife, brush with 1 tbsp milk or a beaten egg if you want a shiny top, then carefully transfer the loaf on the parchment into the preheated dutch oven and put the lid on.

9. Bake covered at 450 F for 25 to 30 minutes, remove the lid and bake another 10 to 15 minutes until deep golden brown and the internal temp reads about 190 to 200 F; if it browns too fast tent foil.

10. Lift the loaf out using the parchment, cool on a rack at least 1 hour before slicing so the crumb sets; store wrapped at room temp up to 2 days or freeze slices, to refresh warm gently in the oven.

Equipment Needed

1. Digital instant read thermometer (to check milk and finished loaf temps)
2. Small saucepan or microwave safe measuring cup to warm the milk
3. Liquid measuring cup plus dry measuring cups and measuring spoons
4. Large mixing bowl
5. Stand mixer with dough hook or strong hands and a clean counter for kneading
6. Bench scraper or sturdy spatula for folding and handling dough
7. Rolling pin to roll the dough into about a 12 x 18 inch rectangle
8. Parchment paper (for easy transfer) and scissors
9. Heavy Dutch oven with lid or other oven safe covered pot for baking
10. Pastry brush and a clean towel or plastic wrap to cover the dough while it rises

FAQ

Do I have to use bread flour, or is all purpose flour ok? All purpose will work just fine, but bread flour gives a chewier crumb and a bit more rise. If using AP, you might find the dough a tad softer so add flour by the tablespoon if it feels too sticky.

How warm should the milk be to activate the yeast? Warm milk should feel like warm bath water, about 105 to 115 F (40 to 46 C). Hotter will kill the yeast, cooler and it wont wake up. If you dont have a thermometer, it should be noticeably warm but not hot to the touch.

When and how do I add the raisins so they dont clump or sink to the bottom? Toss raisins with a tablespoon of flour or soak them 10 minutes in warm water (or rum) then drain. Add them near the end of kneading so theyre evenly distributed without getting smashed. If they look dry after proofing, fold a few more in before shaping.

How do I get a good cinnamon-sugar swirl without it oozing out during baking? Use softened, not melted, butter for the filling. Roll the dough fairly snug but not tight, pinch the seam well and tuck the ends under. Brush any excess flour off before rolling so the sugar sticks. Also chill the rolled loaf 10 minutes in the fridge if your kitchen is warm, it helps keep the swirl intact.

Do I need to preheat the Dutch oven and what temp and bake time should I use? Yes preheat the empty Dutch oven in the oven at 375 F (190 C). Put the shaped loaf inside, cover and bake about 30 minutes, then uncover and bake 10 to 15 more minutes until the crust is golden and the inside reads around 190 F. Times vary by oven so go by color and temp.

How should I store or freeze the bread and how do I reheat slices? Store at room temp wrapped in a tea towel or bread bag for 2 to 3 days. For longer keep, slice and freeze up to 3 months in a freezer bag. To reheat frozen slices, toast them or microwave 10 to 20 seconds wrapped in a damp paper towel so they dont dry out.

Dutch Oven Cinnamon Raisin Bread Recipe Substitutions and Variations

Bread flour: if you dont have bread flour use all purpose plus vital wheat gluten. For 3 1/2 cups flour add about 1 1/2 tablespoons vital wheat gluten to get the chew. If you cant add gluten, plain all purpose works but the crumb will be a bit softer.
Active dry yeast: swap for instant yeast (same volume, 2 1/4 tsp, you can add it straight to the dry ingredients no proofing). Or use fresh cake yeast at about three times the weight of dry yeast.
Whole milk: use buttermilk 1 for 1 for a slightly tangy richer loaf, or use unsweetened soy or oat milk plus 1 tablespoon melted butter to mimic the fat in whole milk.
Raisins: replace with dried cranberries, chopped dates, or chopped dried apricots. Use the same amount and soak them briefly in warm water or rum if they seem leathery.

Pro Tips

– Soak the raisins for 10 to 20 minutes in hot water, rum, or strong tea, then drain and pat dry before folding them in. Plumped fruit gives you juicier bites and tossing them with a teaspoon of flour keeps them from sinking to the bottom.

– Be strict about milk temp when proofing the yeast, 110 to 115 F is ideal; if its too hot you kill the yeast, too cool and it wont get foamy. If you dont have a thermometer test with your wrist, it should feel warm and comfy not hot.

– After you roll the log, chill it for 15 to 30 minutes on the parchment before the final rise if your kitchen is warm. That firms the butter/sugar layer so less leaks out when you bake and keeps the spiral neater.

– Preheat the dutch oven well and use parchment like a sling for an easy transfer, score the top, and watch the crust near the end; if its getting too dark tent with foil. For doneness aim for 190 to 200 F internal temp, that gives you a set crumb without being gummy.

Dutch Oven Cinnamon Raisin Bread Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I perfected Dutch Oven Cinnamon Raisin Bread after testing a high-heat steam trick that changed how the crust and crumb develop.

Servings

servings

Calories

186

kcal

Equipment: 1. Digital instant read thermometer (to check milk and finished loaf temps)
2. Small saucepan or microwave safe measuring cup to warm the milk
3. Liquid measuring cup plus dry measuring cups and measuring spoons
4. Large mixing bowl
5. Stand mixer with dough hook or strong hands and a clean counter for kneading
6. Bench scraper or sturdy spatula for folding and handling dough
7. Rolling pin to roll the dough into about a 12 x 18 inch rectangle
8. Parchment paper (for easy transfer) and scissors
9. Heavy Dutch oven with lid or other oven safe covered pot for baking
10. Pastry brush and a clean towel or plastic wrap to cover the dough while it rises

Ingredients

3 1/2 cups (about 440 g) bread flour, or all purpose if thats what you have
2 1/4 teaspoons (1 packet) active dry yeast
1 cup (240 ml) whole milk, warmed
1/4 cup (50 g) granulated sugar
1 teaspoon salt
1 large egg, room temperature
3 tablespoons (42 g) unsalted butter, melted
1 cup (150 g) raisins, or golden raisins if you prefer
1/3 cup (67 g) packed brown sugar for the cinnamon swirl
2 teaspoons ground cinnamon for the swirl
1 tablespoon unsalted butter, softened for the filling
1 tablespoon milk or a beaten egg for brushing the top, optional

Directions

Warm 1 cup whole milk to about 110 to 115 F, stir in 1/4 cup granulated sugar and 2 1/4 tsp active dry yeast, wait 5 to 10 minutes until foamy; stir in 1 large beaten egg and 3 tbsp melted butter once foamy.
In a large bowl mix 3 1/2 cups bread flour and 1 tsp salt, make a well and pour in the milk mixture, stir until a shaggy dough forms; if too dry add a tsp or two of milk, if too wet add a tbsp flour, the dough should be tacky not dry.
Knead by hand 8 to 10 minutes or in a stand mixer 5 to 6 minutes until smooth and elastic; fold in 1 cup raisins near the end so they dont get crushed.
Lightly oil a bowl, place dough in, cover with plastic or a towel and let rise in a warm spot about 1 to 1 1/2 hours until doubled in size.
Punch dough down, turn onto a lightly floured surface and roll into a roughly 12 x 18 inch rectangle; spread 1 tbsp softened butter over the dough leaving a 1/2 inch border, mix 1/3 cup packed brown sugar with 2 tsp ground cinnamon and sprinkle evenly, press the sugar into the butter so it doesnt spill out.
Roll the dough tightly from the short side to make a log, pinch the seam to seal and tuck the ends under, place seam side down on a piece of parchment for easy transfer; light mist of flour or dusting helps prevent sticking.
Cover and let the shaped loaf rise another 30 to 45 minutes until puffy while you preheat your oven with the dutch oven inside to 450 F for at least 25 to 30 minutes so the pot is screaming hot.
When ready, score the top of the loaf with a sharp knife, brush with 1 tbsp milk or a beaten egg if you want a shiny top, then carefully transfer the loaf on the parchment into the preheated dutch oven and put the lid on.
Bake covered at 450 F for 25 to 30 minutes, remove the lid and bake another 10 to 15 minutes until deep golden brown and the internal temp reads about 190 to 200 F; if it browns too fast tent foil.
Lift the loaf out using the parchment, cool on a rack at least 1 hour before slicing so the crumb sets; store wrapped at room temp up to 2 days or freeze slices, to refresh warm gently in the oven.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.