If you’ve ever dreamed of biting into a warm, fragrant loaf that’s bursting with sweet cinnamon swirls and plump raisins without the hassle of kneading, then the No Knead Cinnamon Raisin Bread Recipe is about to become your new best friend. This recipe is perfect for those moments when you crave homemade goodness but want to keep things simple, relying on time and a few humble ingredients to craft a rustic bread that is chewy, sweet, and absolutely satisfying. It’s a labor of love that practically makes itself, filling your kitchen with the most comforting aromas as it slowly rises and bakes into a golden masterpiece.
Ingredients You’ll Need
This No Knead Cinnamon Raisin Bread Recipe calls for straightforward pantry staples that come together in perfect harmony. Each ingredient plays a key role in the bread’s texture, flavor, and color, making this loaf wholesome and delicious without any fuss.
- 3 cups all-purpose flour: Provides the sturdy base and soft crumb that makes the bread so satisfying.
- 1 teaspoon salt: Balances the sweetness and enhances the overall flavor of the bread.
- ½ teaspoon active dry yeast: The magic ingredient that helps your bread slowly rise and develop character without kneading.
- 1 tablespoon ground cinnamon: Infuses the dough with that warm, spicy flavor you crave in cinnamon raisin bread.
- 1 cup raisins: Adds natural sweetness and chewy bursts that complement the cinnamon perfectly.
- 1½ cups lukewarm water (105°F to 115°F): Activates the yeast and brings the dough together in a sticky, easy-to-handle mixture.
- 3 tablespoons brown sugar: Added right before baking, it gives the bread a subtle caramelized sweetness and adds depth to the flavor.
How to Make No Knead Cinnamon Raisin Bread Recipe
Step 1: Mix the dough
Start by combining your flour, salt, yeast, cinnamon, and raisins in a large bowl. Pour in the lukewarm water, and stir everything together using a wooden spoon or spatula until it forms a wet, sticky dough. Don’t worry about activating the yeast separately; it will wake up all on its own in this mixture. This step is refreshingly easy compared to traditional bread-making.
Step 2: Let the dough rise
Cover the bowl tightly with plastic wrap and set it somewhere warm on your counter or inside your unheated oven. Let the dough rest for 12 to 18 hours. This slow rise allows the yeast to work its magic gently, developing those wonderful flavors and a light, airy texture. Remember, you need at least 5 hours for the yeast to properly do its job, so patience truly pays off here.
Step 3: Preheat the oven and pot
Thirty minutes before baking, preheat your oven to 450°F and place a heavy cast iron pot (or Dutch oven) inside to heat up. This step ensures your bread gets that signature crispy crust and bake evenly. Once everything reaches temperature, carefully remove the pot using oven mitts—it will be extremely hot!
Step 4: Form and sweeten the dough
Flour your hands and a clean work surface, then gently lift the dough out of the bowl onto that surface. Flatten it slightly and sprinkle the brown sugar evenly over the top. Fold the dough over itself a few times to gently incorporate the sugar and build a beautiful sweetness right into the loaf. Shape the dough into a round ball, adding more flour if it’s too sticky to handle comfortably.
Step 5: Bake the bread
Transfer the dough ball onto a piece of parchment paper and carefully place it into the preheated pot. Cover the pot with its lid and slide it into the oven. Bake covered for 30 minutes, then remove the lid to let the crust turn golden brown and crisp during the final 15 to 20 minutes. When done, the bread should slide right out of the pot, ready to cool and be enjoyed.
How to Serve No Knead Cinnamon Raisin Bread Recipe
Garnishes
This bread shines on its own, but a light spread of softened butter adds a luscious richness that melts into the warm crumb beautifully. For a little extra flair, dust the top with powdered sugar or a cinnamon glaze for a sweet finish that makes every bite a treat.
Side Dishes
Pair your warm slice with a cup of your favorite coffee or tea to turn an ordinary morning into a cozy moment. It also goes wonderfully alongside creamy cheeses, like mascarpone or cream cheese, which balance the cinnamon sweetness with tangy smoothness.
Creative Ways to Present
Consider slicing the bread thickly and toasting it lightly before serving. You can even turn this loaf into French toast for an extra indulgent breakfast. Or, serve small cubes alongside a cheese platter as a subtly sweet contrast to savory bites. The possibilities are endless and delicious!
Make Ahead and Storage
Storing Leftovers
Once completely cooled, wrap your leftover bread tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to three days, preserving its wonderful chew and flavor.
Freezing
The No Knead Cinnamon Raisin Bread Recipe freezes beautifully. Slice the loaf before freezing and place pieces in a resealable freezer bag. This way, you can easily toast individual slices straight from the freezer whenever you want a quick, delightful treat.
Reheating
To bring back that just-baked warmth and crisp crust, simply toast slices on low heat or warm the whole loaf in the oven at 350°F for 10 to 15 minutes. This step refreshes the bread’s texture and aroma perfectly every time.
FAQs
Do I really not need to knead the dough?
Absolutely not. The slow rise and the ratios of wet to dry ingredients do all the work, developing gluten naturally over time to give you a perfect texture without any kneading.
Can I substitute the raisins with other dried fruits?
Yes! Feel free to swap raisins for dried cranberries, cherries, or chopped dates to suit your taste preferences or what you have on hand.
What if I don’t have a cast iron pot or Dutch oven?
You can bake the bread on a preheated baking stone or heavy baking sheet, but it won’t develop quite the same crust without the trapped steam and heat of the covered pot.
How long does the bread keep fresh after baking?
When stored properly at room temperature, it stays fresh for about three days, but it’s best enjoyed within the first 24 hours for the softest crumb.
Is it okay if I let the dough rise longer than 18 hours?
Yes, that’s fine. The dough is quite forgiving. Just keep an eye on it – if it grows too large and looks overly bubbly or collapses, it’s best to bake it at that point for the best results.
Final Thoughts
There is something truly special about making bread that feels both rustic and effortless, and the No Knead Cinnamon Raisin Bread Recipe perfectly blends ease with amazing flavors. Whether you’re an experienced baker or just starting out, this recipe offers a rewarding journey from simple ingredients to a delicious, aromatic loaf that’s perfect for everyday enjoyment or sharing with loved ones. Give it a try and prepare to fall in love with homemade bread all over again!
PrintNo Knead Cinnamon Raisin Bread Recipe
This no-knead cinnamon raisin bread is a delightfully easy and hands-off recipe that yields a soft, flavorful loaf with a perfect crust. Infused with warm cinnamon and studded with sweet raisins, this bread is ideal for breakfast or a cozy snack. The method involves a long fermentation time for improved flavor and texture, baking the dough in a preheated cast iron Dutch oven for a beautiful crust.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 18 hours 55 minutes
- Yield: 10 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon active dry yeast
- 1 tablespoon ground cinnamon
- 1 cup raisins
- 3 tablespoons brown sugar
Wet Ingredients
- 1½ cups lukewarm water (105°F to 115°F)
Instructions
- Make the dough. In a large bowl, combine the flour, salt, active dry yeast, ground cinnamon, and raisins. Pour in the lukewarm water. Use a spatula or wooden spoon to stir until everything is well incorporated; no need to activate the yeast beforehand.
- Let the dough rise. Cover the bowl with plastic wrap and let it rest at room temperature or inside an unheated oven for 12 to 18 hours. The dough needs at least 5 hours to rise and develop flavor.
- Preheat the oven and pot. Preheat your oven to 450°F (230°C). Place a cast iron Dutch oven with its lid inside the oven to heat up as well, so it reaches the same temperature.
- Form the dough. Lightly flour your hands and sprinkle some flour over the dough. Gently remove the dough from the bowl and place it on a well-floured surface. Flatten it slightly, then sprinkle the brown sugar over the top. Fold the dough over itself several times to help the sugar incorporate. Shape the dough into a smooth ball, adding flour as needed. Place the ball on a piece of parchment paper.
- Place dough in hot pot. Using the parchment paper, carefully lift and drop the dough ball into the hot Dutch oven. Cover it with the lid and place it back in the oven immediately.
- Bake the bread. Bake for 30 minutes with the lid on. After 30 minutes, remove the lid and continue baking for another 15 to 20 minutes until the bread is golden brown and crusty.
- Cool and serve. Remove the bread from the pot; it should easily release. Let it cool completely on a wire rack before slicing and serving.
Notes
- Do not skip the long fermentation time; it’s essential for flavor development and texture.
- Make sure your water temperature is between 105°F and 115°F to activate the yeast properly without killing it.
- Use a heavy cast iron Dutch oven with a tight-fitting lid for the best crust.
- Allow the bread to cool fully before slicing to prevent a gummy texture.
- Brown sugar adds sweetness inside the dough but can be adjusted or omitted depending on preference.
