I just made a Cinnamon No Knead Bread and the crackly crust with a pillowy, raisin-studded interior is so shockingly addictive you’ll want to keep scrolling.

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I’m obsessed with this Cinnamon No Knead Bread because it hits that perfect sweet-salty spot and it actually tastes like real bread, not some stiff loaf. I love the studded raisins and punchy cinnamon, and I can’t stop tearing into the crispy crust for the soft, moist inside.

I brag about it to anyone who’ll listen; it’s my go-to among No Knead Bread Recipes Homemade when I want something bold without drama. And that butter-scented lift from 2 teaspoons ground cinnamon makes it sing.

Simple, obvious, delicious. Not precious, just straight-up craveable bread.

I eat it with reckless morning enthusiasm.

Ingredients

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Flour: the backbone, gives structure and that tender crumb you’ll love.
Warm water: wakes the yeast, keeps things soft and slightly chewy.
Instant yeast: brings rise and airy texture without much fuss.
Sugar: feeds yeast and adds just enough sweetness to balance cinnamon.
Salt: tightens gluten and makes the bread actually taste like bread.
Cinnamon: cozy spice, warmth in every bite.
Basically autumn in loaf form.
Raisins: little pockets of jammy sweetness and chewy texture throughout.
Butter or oil: adds richness and keeps the crumb moist and tender.
Egg (optional): gives a shiny, golden crust if you want it fancy.
Coarse sugar (optional): Plus, adds a crunchy, sparkly top that snaps.

Ingredient Quantities

3 cups all purpose flour (about 360 g)

1 1/4 cups warm water (about 300 ml)

1 teaspoon instant yeast

1 tablespoon granulated sugar

1 1/2 teaspoons fine salt

2 teaspoons ground cinnamon

3/4 to 1 cup raisins (about 120 to 150 g), drained if packed in liquid

2 tablespoons unsalted butter, melted (or neutral oil)

1 large egg (optional, for egg wash)

1 to 2 tablespoons coarse sugar or turbinado sugar (optional, for sprinkling)

How to Make this

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1. In a large bowl whisk together 3 cups flour, 1 teaspoon instant yeast, 1 tablespoon sugar, 1 1/2 teaspoons salt and 2 teaspoons ground cinnamon until evenly mixed.

2. Pour in 1 1/4 cups warm water and 2 tablespoons melted butter; stir with a spatula until a shaggy, sticky dough forms. Don’t panic if it’s loose and wet, thats normal.

3. Toss 3/4 to 1 cup raisins with a tablespoon of flour from the bowl so they dont all sink, then fold them into the dough gently until roughly distributed. Cover the bowl with plastic wrap or a towel.

4. Let the dough rise at room temperature for 12 to 18 hours, or until it has doubled and is bubbly on the surface. A longer, slower rise gives better flavor.

5. When the dough is ready, flour your work surface lightly and scrape the dough out onto it. Do two quick folds to shape into a round, handling it gently so you dont deflate all the gas.

6. Place the shaped loaf seam-side down on a piece of parchment paper, cover with a towel and let rest 30 to 60 minutes while you preheat the oven to 450 F and put a heavy lidded Dutch oven inside to heat up.

7. Carefully remove the hot Dutch oven, lift the parchment with the dough and lower it into the pot. If you like a shiny crust beat 1 large egg and brush the top now, then sprinkle 1 to 2 tablespoons coarse or turbinado sugar.

8. Cover and bake 30 minutes, then remove the lid and bake another 10 to 20 minutes until deep golden brown and crusty. If it browns too fast tent loosely with foil.

9. Remove the bread using the parchment paper, brush the top with a little more melted butter for extra flavor and softness, and let cool on a rack at least 1 hour before slicing so it finishes setting.

10. Store wrapped at room temp up to 3 days or slice and freeze for longer. Reheat slices briefly in a toaster or oven to revive the crust and raisins.

Equipment Needed

1. Large mixing bowl (big enough for a long rise)
2. Whisk (to mix the flour, yeast, sugar, salt and cinnamon)
3. Spatula or wooden spoon (for stirring the wet dough)
4. Measuring cups and spoons (or a kitchen scale for accuracy)
5. Parchment paper (to transfer the loaf into the pot)
6. Heavy lidded Dutch oven (preheated in the oven)
7. Oven mitts or heatproof gloves (that pot gets super hot)
8. Pastry brush (for the egg wash and melted butter)
9. Cooling rack (to let the loaf finish setting)
10. Kitchen timer or phone timer (for the long bulk rise and bake times)

FAQ

Q: Can I use active dry yeast instead of instant yeast?

A: Yes, you can. Use the same amount but proof it first: mix the yeast with the warm water and sugar, wait 5 to 10 minutes till it's foamy, then stir into the flour. If it doesn't foam the yeast is dead, toss it.

Q: My dough feels too sticky to handle, what do I do?

A: That's normal for no knead dough. Lightly flour your hands and work surface, or oil them. You can also sprinkle a tablespoon or two more flour, but don't add too much or the bread will be dense.

Q: How do I make sure the raisins are evenly distributed?

A: Toss the raisins with a teaspoon of flour before mixing them in, or fold them in during the first couple of stretch-and-fold turns while the dough rests. That helps keep them from sinking to the bottom.

Q: How long should I let the dough rise and can I refrigerate it?

A: Let it rise at room temp for 8 to 12 hours until bubbly and doubled. Yes, you can retard it in the fridge for 12 to 24 hours for more flavor. If chilled, bring it back to room temp for 30 to 60 minutes before shaping and baking.

Q: Why did my loaf come out dense or gummy?

A: Likely under-proofed or not baked long enough. Make sure the dough had enough time to become puffy and bubbly. Bake until the crust is deep golden and the internal temp reaches about 200 to 205 F. Also avoid adding too much flour when shaping.

Q: How should I store and reheat leftovers?

A: Cool completely, then keep wrapped at room temp for 2 to 3 days or freeze slices for longer. To refresh, toast slices or warm in a 350 F oven for 5 to 10 minutes. If frozen, thaw first or add a minute or two to the oven time.

No Knead Cinnamon Raisin Bread Recipe Substitutions and Variations

All purpose flour: Use bread flour for a chewier, taller loaf (swap 1:1). Or use whole wheat flour for nuttier flavor, but only replace up to half the AP flour or the bread will be dense.
Warm water: Swap with warm milk or buttermilk for a richer, softer crumb. If using buttermilk reduce any extra acidic additions and expect a slightly tangy flavor.
Instant yeast: Use active dry yeast instead, but proof it first in the warm liquid with the sugar for about 5 to 10 minutes and use about 25% more by volume (1 tsp instant ≈ 1 1/4 tsp active dry).
Raisins: Try dried cranberries, chopped dried apricots, or toasted chopped nuts for texture. If fruit is very dry, soak briefly in warm water or rum and drain before adding.

Pro Tips

1. Dont overflour when shaping — a lightly sticky dough gives a better crumb. Use just enough flour to keep it from sticking to your hands and the counter, then do two quick, gentle folds so you keep as much gas in the dough as possible.

2. Toss the raisins in flour like the recipe says, but also pat them dry if they were packed in syrup. Wet raisins will sink and make wetter pockets in the loaf, and drying them helps them disperse more evenly.

3. For more flavor let the dough rise the full 18 hours in a cool spot, or even refrigerate it overnight for an even slower ferment. If it seems underproofed after cold retard, give it a warm 30 to 60 minute rest before baking.

4. Preheat the Dutch oven very well so you get an instant burst of steam and oven spring. If you dont have a lid, place a metal baking tray over the loaf in the first 20 to 25 minutes, or quickly pour a cup of hot water into a pan on the oven floor to create steam.

5. If the crust is getting too dark but the inside isnt done yet, tent loosely with foil and drop the oven temp by 25 degrees. Also brushing warm butter on the loaf right after baking makes the crust softer and taste richer, but if you want a crisper crust skip that step.

No Knead Cinnamon Raisin Bread Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I just made a Cinnamon No Knead Bread and the crackly crust with a pillowy, raisin-studded interior is so shockingly addictive you’ll want to keep scrolling.

Servings

servings

Calories

177

kcal

Equipment: 1. Large mixing bowl (big enough for a long rise)
2. Whisk (to mix the flour, yeast, sugar, salt and cinnamon)
3. Spatula or wooden spoon (for stirring the wet dough)
4. Measuring cups and spoons (or a kitchen scale for accuracy)
5. Parchment paper (to transfer the loaf into the pot)
6. Heavy lidded Dutch oven (preheated in the oven)
7. Oven mitts or heatproof gloves (that pot gets super hot)
8. Pastry brush (for the egg wash and melted butter)
9. Cooling rack (to let the loaf finish setting)
10. Kitchen timer or phone timer (for the long bulk rise and bake times)

Ingredients

3 cups all purpose flour (about 360 g)
1 1/4 cups warm water (about 300 ml)
1 teaspoon instant yeast
1 tablespoon granulated sugar
1 1/2 teaspoons fine salt
2 teaspoons ground cinnamon
3/4 to 1 cup raisins (about 120 to 150 g), drained if packed in liquid
2 tablespoons unsalted butter, melted (or neutral oil)
1 large egg (optional, for egg wash)
1 to 2 tablespoons coarse sugar or turbinado sugar (optional, for sprinkling)

Directions

In a large bowl whisk together 3 cups flour, 1 teaspoon instant yeast, 1 tablespoon sugar, 1 1/2 teaspoons salt and 2 teaspoons ground cinnamon until evenly mixed.
Pour in 1 1/4 cups warm water and 2 tablespoons melted butter; stir with a spatula until a shaggy, sticky dough forms. Don't panic if it's loose and wet, thats normal.
Toss 3/4 to 1 cup raisins with a tablespoon of flour from the bowl so they dont all sink, then fold them into the dough gently until roughly distributed. Cover the bowl with plastic wrap or a towel.
Let the dough rise at room temperature for 12 to 18 hours, or until it has doubled and is bubbly on the surface. A longer, slower rise gives better flavor.
When the dough is ready, flour your work surface lightly and scrape the dough out onto it. Do two quick folds to shape into a round, handling it gently so you dont deflate all the gas.
Place the shaped loaf seam-side down on a piece of parchment paper, cover with a towel and let rest 30 to 60 minutes while you preheat the oven to 450 F and put a heavy lidded Dutch oven inside to heat up.
Carefully remove the hot Dutch oven, lift the parchment with the dough and lower it into the pot. If you like a shiny crust beat 1 large egg and brush the top now, then sprinkle 1 to 2 tablespoons coarse or turbinado sugar.
Cover and bake 30 minutes, then remove the lid and bake another 10 to 20 minutes until deep golden brown and crusty. If it browns too fast tent loosely with foil.
Remove the bread using the parchment paper, brush the top with a little more melted butter for extra flavor and softness, and let cool on a rack at least 1 hour before slicing so it finishes setting.
Store wrapped at room temp up to 3 days or slice and freeze for longer. Reheat slices briefly in a toaster or oven to revive the crust and raisins.

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.