• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Jo Cooks

Simple - Easy - Comfort

Main Menu
  • Browse All Recipes
  • By Course
    • Breakfast
    • Appetizers
    • Lunch
    • Dinner
    • Desserts
    • Side Dishes
    • Soups
    • Salads
    • Sandwiches
    • Drinks/Cocktails
    • Sauces & Dressings
  • By Method
    • Crockpot
    • Instant Pot
    • One Pot
    • Air Fryer
    • Casseroles
  • By Season
    • Spring
    • Summer
    • Fall
    • Winter
  • By Cuisine
    • Asian
    • Italian
    • Mexican
    • European
    • Indian
    • Romanian
    • Mediterranean
    • Middle Eastern
    • American
  • By Ingredient
    • Chicken
    • Pork
    • Beef
    • Seafood
    • Lamb
    • Vegetarian
    • Pasta
    • Spices
  • By Holiday
    • Christmas
    • Easter
    • Thanksgiving
    • Game Day
    • Valentine's Day
    • St. Patrick's Day
    • Cinco de Mayo
    • Mother's Day
    • Memorial Day
    • Father's Day
    • 4th Of July
    • Labor Day
    • Halloween
Cookbooks
Shop Favorites
About Jo
Contact
Facebook
Instagram
Pinterest
YouTube
TikTok
FREE recipe eBook!
Search...
All Recipes
Soups
Baking
Pasta
Sides
Sandwiches
Instant Pot
30 Minute
One Pot Meals
Dips & Dressings
Breakfast Side Dishes Breads
4.9 from 13 votes

No Knead Cinnamon Raisin Bread

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •2/27/23 55 Comments

This post may contain affiliate links. Please read my disclosure policy.

Get ready to gush over this super easy delicious No Knead Cinnamon Raisin Bread! Baked right in a cast iron pot, it’s got a crispy crust, soft springy texture, and is perfectly sweetened with a touch of brown sugar. Your family will not be able to wait to slice into it as the amazing aroma of cinnamon raisin fills your home as this yummy bread bakes in the oven!

a no knead cinnamon raisin bread cooling on a black cooling rack.
Table of Contents Open
  • Easy No Knead Cinnamon Raisin Bread Recipe
  • Why You’ll Love This No Knead Cinnamon Bread
  • Ingredients You’ll Need
  • How To Make No Knead Cinnamon Raisin Bread
    • Make The Dough
    • Let The Dough Rise
    • Preheat The Oven And Heat The Pot
    • Form The Dough
    • Bake The Bread
  • How Do You Know When No Knead Bread Is Done?
  • Why Is My Homemade No Knead Bread So Dense?
  • Expert Tips
  • Storage
  • Other Delicious No Knead Bread Recipes To Try
  • No Knead Cinnamon Raisin Bread
    • Ingredients
    • Instructions
    • Equipment
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

Easy No Knead Cinnamon Raisin Bread Recipe

When you put cinnamon and raisins together with a delicious bread dough it’s like a flavor combination match made in heaven! There is nothing better than biting into a warm slice of Cinnamon Brown Sugar Pull Apart Bread with Raisins. But you look at the recipe and see that there is kneading, rising, forming, and baking. Sure on some days that’s not a big deal and baking is totally therapeutic. But other days you need something a little quicker. Or, in this case, a lot quicker!

With this recipe, if you’ve got no time for kneading!?! No worries! This no knead cinnamon raisin bread recipe is a simple, delicious, and pretty foolproof way to make some unbelievably good bread. In fact, you don’t even have to activate the yeast! But unlike my Fast and Easy No Knead Bread you do have to let it rise for some time. Yet, this means that you can whip the dough together in minutes and then return to it hours later right before it needs to be baked! Easy peasy bread making at its best! 

So if you’re a regular bread baker, this technique is going to change your life. It’s so simple and so good that you might wonder why you ever bothered baking bread the old way. And for beginners, it’s a fantastic way to start learning your way around bread baking with a lot less work!

a few slices of no knead cinnamon raisin bread on a cutting board slathered with butter.

Why You’ll Love This No Knead Cinnamon Bread

  • Perfect for Beginners! With just 7 easy to find basic pantry ingredients and a cast iron pot, you can make this super flavorful simple no knead cinnamon raisin bread recipe. No special bread baking knowledge is needed. 
  • Cinnamon Raisin Yumminess! Chock full of cinnamon and raisins with a bit of brown sugar folded into the dough for a touch of sweetness, this soft cinnamon raisin bread with a crispy crust is incredibly good.
  • Family Favorite! This homemade raisin bread makes an excellent sweet treat any time of the day that the whole family will love. And it’s a much healthier snack or dessert for kids than cookies or chocolate. 

Ingredients You’ll Need

  • Flour – Basic all-purpose flour is all you need to make this no knead bread recipe. However, bread flour is another option if you prefer.
  • Salt – A touch of salt is important to help develop the flavor of the dough and balance the sweetness.
  • Active Dry Yeast – This is the leavening agent used to make the dough rise. Be sure to check the expiration date on your yeast. 
  • Cinnamon – No other spice goes with raisins quite like warm ground cinnamon. You can also add a pinch of cardamom or nutmeg if you like. 
  • Raisins – The star ingredient, use plump raisins for the best-tasting raisin bread. 
  • Water – You need lukewarm water that is between 105°F to 115°F (41°C to 46°C) to activate the yeast and bring the dough together. 
  • Brown Sugar – Adds a lovely touch of sweetness to the bread.

How To Make No Knead Cinnamon Raisin Bread

This bread recipe is so easy and foolproof! But it does require a little bit of patience. However, it takes very little effort and the results are amazing! 

Make The Dough

process shots showing how to make no knead cinnamon raisin bread.

For this recipe, you don’t have to activate the yeast before making the dough! All you have to do is stir the flour, salt, yeast, ground cinnamon, and raisins together in a large bowl.

process shots showing how to make no knead cinnamon raisin bread.

Then pour the lukewarm water into the bowl and mix everything together with a wooden spoon or spatula until it’s fully combined. All the flour must be well incorporated into the dough. 

Let The Dough Rise

process shots showing how to make no knead cinnamon raisin bread.

Once the dough is made you don’t have to knead it, but it does need time to rise. So cover the bowl with plastic wrap. Then leave the dough to sit on your kitchen counter or inside an unheated oven for 12 to 18 hours. In order for the yeast to do its job properly, the dough must be left to rise for a minimum of 5 hours. The longer you leave it the better your results will be.

Preheat The Oven And Heat The Pot

After the dough has had plenty of time to rise, preheat your oven temperature to 450°F (232°C) and put your cast iron pot with its lid on into the oven as it’s heating up. Then once the oven reaches 450°F (232°C) use oven mitts to carefully remove the hot pot from the oven and then remove the lid. Take extra care not to burn yourself while doing this step.

Form The Dough

process shots showing how to make no knead cinnamon raisin bread.

Before you begin, flour your hands well. Now, sprinkle a bit of flour over the dough in the bowl. Then gently remove the dough from the bowl and place it on a well floured work surface. Next, flatten the dough just a bit with your hands and then sprinkle it with the brown sugar. Then fold the dough over itself a few times to blend the brown sugar a little bit into the dough. Finally, form the dough into a ball using more flour if needed and place it on a piece of parchment paper.

Bake The Bread

process shots showing how to make no knead cinnamon raisin bread.

Now let’s bake some delicious sweet bread! First, drop the ball of dough into the hot Dutch oven with the parchment paper and cover the pot with the lid. Next, transfer the pot back into the oven and bake the bread for 30 minutes with the lid on. Then remove the lid and bake it for another 15 to 20 minutes until it’s golden brown on top. Allow the bread to cool completely before slicing it to serve.

a no knead cinnamon raisin bread freshly baked in a Dutch oven.

How Do You Know When No Knead Bread Is Done?

When no knead bread is finished baking the crust should be firm with a darker golden brown color. So if the bread is still pale you need to leave it in the oven to bake for a few more minutes. Another way to see if the bread is done is by using an instant-read thermometer. Just insert it into the center of the loaf and if the bread is at least 195°F to 205°F (91°C to 96°C) inside then it’s done. 

Why Is My Homemade No Knead Bread So Dense?

If your no knead bread turns out dense it’s likely because you didn’t give it enough time to rise. No knead bread recipes are easy to make but they require a longer rise time, which gives the gluten plenty of time to develop in place of the kneading. The other reasons that your bread may have turned out dense are that you overbaked it or you used expired yeast. 

a no knead cinnamon raisin bread cooling on a black cooling rack.

Expert Tips

  1. Check the date on your yeast. Always check the date on your yeast before starting any bread recipe. The main reason that homemade bread fails is due to old expired yeast.
  2. Lukewarm water is a must. The water must be between 105°F to 115°F (41°C to 46°C) for the dough to come together and rise properly. You can easily use a digital cooking thermometer to check the temperature of your water.
  3. It needs time. You must give this no knead cinnamon raisin bread dough at least 5 hours of rising time. If you don’t allow it the time it needs to double in size your bread will turn out heavy and be very dense.

Storage

No knead cinnamon raisin bread will keep at room temperature for up to 4 days in a container or bag. You can also store it in the freezer for up to 3 months in a sealed freezer bag or double wrapped in plastic wrap. Then just allow the bread to thaw out at room temperature for a few hours before serving.

a few slices of no knead cinnamon raisin bread on a cutting board slathered with butter.

Other Delicious No Knead Bread Recipes To Try

  • No Knead Bread
  • Air Fryer No Knead Bread
  • No Knead Skillet Bread
  • No Knead Whole Wheat Bread
  • Fast and Easy No Knead Bread
  • No Knead Potato Bread

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

a few slices of no knead cinnamon raisin bread on a cutting board slathered with butter.
Print
4.93 from 13 votes

No Knead Cinnamon Raisin Bread

Prep 10 minutes
Rising Time 18 hours
Cook 45 minutes
Total 18 hours 55 minutes
Rate Recipe
Get ready to gush over this super easy delicious No Knead Cinnamon Raisin Bread! Baked right in a cast iron pot, it's got a crispy crust, soft springy texture, and is perfectly sweetened with a touch of brown sugar. Your family will not be able to wait to slice into it as the amazing aroma of cinnamon raisin fills your home as this yummy bread bakes in the oven!
10

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon active dry yeast
  • 1 tablespoon cinnamon (ground)
  • 1 cup raisins
  • 1½ cup water (lukewarm (105°F to 115°F))
  • 3 tablespoons brown sugar

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • In a big bowl mix the flour, salt, yeast, cinnamon and raisins together. Pour water into the bowl and using a spatula or a wooden spoon mix it until well incorporated. You do not need to activate the yeast before, even though we're using active dry yeast.
  • Cover the bowl with plastic wrap and let it sit on your counter or inside your unheated oven for 12 to 18 hours. You need to let this dough rest for a minimum of 5 hours to allow the yeast to do its job.
  • Preheat oven to 450°F. Add your cast iron pot to the oven as it's heating and heat it as well until it's at 450°F. Usually when the oven is done preheating your pot should be hot enough as well. Remove the pot from the oven and remove the lid from it. Use oven mitts, as to not burn yourself.
  • Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and place it on a well floured work surface. Flatten the dough a little bit then sprinkle the brown sugar over the dough. Now fold the dough over itself a few times, to make the brown sugar blend a bit into the dough. Form the dough into a ball, use more flour if needed. Place the dough over a piece of parchment paper.
  • Take the ball of dough with the parchment paper and drop it into the hot Dutch oven. Cover the pot with the lid and place it back in the oven.
  • Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown. Remove the bread from the pot, it should fall out easily. Let cool completely before slicing into it and serving.

Equipment

  • Le Creuset Enameled Cast Iron Signature Round Dutch Oven, 5.5 qt., Meringue

Video

Notes

  1. Check the date on your yeast. Always check the date on your yeast before starting any bread recipe. The main reason that homemade bread fails is due to old expired yeast.
  2. Lukewarm water is a must. The water must be between 105°F to 115°F (41°C to 46°C) for the dough to come together and rise properly. You can easily use a digital cooking thermometer to check the temperature of your water.
  3. It needs time. You must give this no knead cinnamon raisin bread dough at least 5 hours of rising time. If you don’t allow it the time it needs to double in size your bread will turn out heavy and be very dense.
  4. This cinnamon raisin bread will keep at room temperature for up to 4 days in a container or bag. You can also store it in the freezer for up to 3 months in a sealed freezer bag or double wrapped in plastic wrap. Then just allow the bread to thaw out at room temperature for a few hours before serving.

Nutrition Information

Serving: 1sliceCalories: 197kcal (10%)Carbohydrates: 44g (15%)Protein: 5g (10%)Fat: 1g (2%)Saturated Fat: 0.1g (1%)Polyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 241mg (10%)Potassium: 174mg (5%)Fiber: 3g (13%)Sugar: 4g (4%)Vitamin A: 2IUVitamin C: 1mg (1%)Calcium: 22mg (2%)Iron: 2mg (11%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a few slices of no knead cinnamon raisin bread on a cutting board slathered with butter.

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
  • 448
Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

55 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Shawn
Shawn
Posted: 7 days ago

Hi Jo, I’m just wondering why there’s such a huge difference in how much yeast you used in the potato bread and this cinnamon raisin bread. I would have thought since this would be so heavy with the raisins it would be the other way around. What would be the effect of one were to increase the yeast here?

Thanks!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Shawn
Posted: 7 days ago

This bread takes longer to rise versus the potato bread. If you want the potato bread to rise over a longer period of time you can reduce the yeast amount as well.

0
Reply
Dyan
Dyan
Posted: 9 days ago

Can I use instant yeast instead of active and mix it right into the flour? How much instant yeast should I use?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Dyan
Posted: 9 days ago

Same amount of instant yeast as active dry yeast.

0
Reply
Dyan
Dyan
Posted: 10 days ago

Can I use the red star instant yeast and how much

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Dyan
Posted: 10 days ago

Yes you can, same amount.

0
Reply
Darlene
Darlene
Posted: 10 days ago

5 stars
I’m making this for a second time! Besides the easy procedure, it’s simply delicious!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Darlene
Posted: 10 days ago

So glad you like it!

0
Reply
Mikey Eyebrows
Mikey Eyebrows
Posted: 11 days ago

5 stars
Outstanding!!!!

0
Reply
Ale
Ale
Posted: 12 days ago

Hello! Thank you for this recipe. My bread came out good and cooked through but the bottom is pretty burned, I cooked it as directed in a Dutch oven and I am not sure why? Is there a trick to prevent the bottom to burn?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Ale
Posted: 11 days ago

It’s possible the brown sugar was mostly on the bottom which could be why it burned.

1
Reply
Ale
Ale
Reply to  Joanna Cismaru
Posted: 11 days ago

Thank you that was it!! Delicious 😛

0
Reply
Lesa Manzo
Lesa Manzo
Posted: 17 days ago

5 stars
This is so fabulous! Can you give us a Kalamata olive no knead bread recipe?

0
Reply
Nawee
Nawee
Posted: 18 days ago

Is there a reason for adding the brown sugar after the long fermentation?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Nawee
Posted: 18 days ago

Yeah, if you add it in the beginning, it’s probably going to blend into the dough and I wanted more streaks of sugar through it. If you don’t care either way then you can try adding it in the beginning.

0
Reply
Tracey
Tracey
Reply to  Nawee
Posted: 11 days ago

4 stars
Veey nice. I made mine in a loaf tin as I dont have a dutch oven. Very nice.

0
Reply
Janis Woodward
Janis Woodward
Posted: 19 days ago

5 stars
Absolutely delicious, and so easy to make!! Will be making this regularly.
Thank you !

0
Reply
Terry
Terry
Posted: 20 days ago

5 stars
Absolutely delicious! I’ve shared the recipe with three friends already! Will be making this again this weekend.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Terry
Posted: 19 days ago

So glad you liked it!

0
Reply
Sally
Sally
Reply to  Joanna Cismaru
Posted: 18 days ago

Can I add a little brown sugar to the bread itself?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sally
Posted: 17 days ago

Absolutely!

0
Reply
KarenP
KarenP
Posted: 20 days ago

5 stars
This tasted great. I used cranberries and added walnuts.

0
Reply
Carla
Carla
Posted: 20 days ago

5 stars
Oh my word! This recipe was so easy and the cinnamon bread is YUMmy! Thank you for this fantastic recipe.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Carla
Posted: 20 days ago

Glad you enjoyed it!

0
Reply
Debbie
Debbie
Posted: 21 days ago

5 stars
This bread is SO fantastic! I am speechless…..probably because my mouth is full of raisin bread 😄
Thanks so much, Jo 😊

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Debbie
Posted: 20 days ago

LOL almost spilled my coffee! So glad you liked it!

1
Reply
Normah
Normah
Posted: 21 days ago

Hi Jo – I’m eager to make this but I’ll need to buy a cast iron pot 1st
Also can I replace cinnamon with something else? Thank you

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Normah
Posted: 21 days ago

If you don’t have a Dutch Oven, a covered metal pot would work as well, just make sure it can stand up to 450F. A 4 quart Calphalon soup pot with lid would work as well. If your pot doesn’t have a lid, you can cover the pot with heavy-duty aluminum foil, just make sure you seal the pot well. You can omit the cinnamon or try nutmeg, cardamom, allspice or any other spice you like.

0
Reply
Jackwelyn
Jackwelyn
Posted: 22 days ago

Want to confirm that the temperature stays at 450°

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jackwelyn
Posted: 21 days ago

Yes, that’s right, you just remove the lid after 30 minutes.

0
Reply

sidebar

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz