Homemade Cinnamon Raisin Bread in the Bread Machine

Homemade cinnamon raisin bread made easy in a bread machine. Soft, sweet, and perfect for breakfast or snacks. Step-by-step beginner-friendly recipe!

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The bread machine makes it so simple to have fresh bread whenever we want it. I usually make just a loaf of white bread to go with our soups or stews. It was time to try something new, though, so I went with a sweet cinnamon raisin bread.

We all had a slice of the cinnamon raisin bread with a bit of butter spread on it for breakfast. The crust has a slightly sweet taste, and the raisins add just the right amount of chewiness to the bread. Tyler said next time we need to add more raisins because he wants one in every bite. I plan to increase the amount of cinnamon next time.

Tips for Best Results

• Flour Selection: Using bread flour yields a chewier texture, but all-purpose flour can be used for a softer crumb.
• Yeast Options: Both active dry yeast and instant yeast work well. If using instant yeast, it can be mixed directly with the dry ingredients.
• Overnight Rise: For enhanced flavor, consider an overnight rise in the refrigerator. Cover the dough with plastic wrap and let it rise slowly.
• Storage: Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices wrapped in plastic wrap and aluminum foil.

Serving Suggestions

• Breakfast: Toast slices and spread with butter or cream cheese.
• French Toast: Use thick slices to make a delightful French toast.
• Bread Pudding: Transform stale slices into a comforting bread pudding.
• Sandwiches: Create sweet and savory sandwiches with your favorite fillings.

Variations on Cinnamon Raisin Bread

Looking to customize your homemade cinnamon raisin bread? Try one of these delicious recipe variations:

• Sourdough Cinnamon Raisin Bread: Replace yeast with a sourdough starter for a tangy twist. Bake in a hot Dutch oven for an artisan bread crust.
• Cinnamon Sugar Swirl: Instead of kneading cinnamon into the dough, roll the dough into a rectangle, brush with melted butter, and sprinkle with brown sugar, white sugar, and ground cinnamon. Roll up tightly and bake for a beautiful swirl effect.
• Whole Wheat Cinnamon Raisin Bread: Substitute some or all of the bread flour with whole wheat flour. Add extra warm water or warm milk as needed to hydrate the denser flour.
• Golden Raisin or Mixed Dried Fruit: Not a huge fan of raisins? Use golden raisins, sweet raisins, or a blend of dried fruit like cranberries. Soak in hot water before kneading into the bread dough for the best texture.
• No Bread Machine Version: Mix ingredients in the bowl of a stand mixer with a dough hook or use a wooden spoon and hand knead. Let the ball of dough rise in a greased bowl, then shape and place in a greased loaf pan for the second rise before baking.
• Overnight Rise for Flavor: Allow dough to rise slowly overnight in the fridge. Cover with plastic wrap or a damp towel, then bring to room temperature the next day before baking.
• Sweet Bread Rolls: Divide the dough into smaller balls for individual rolls. Great for brunch and freezer-friendly when stored in an airtight container.
• Enriched Dough Boost: Add an extra egg or more butter to make a softer, richer enriched dough—ideal for French toast or sweet snacking.

Common Mistakes When Making Cinnamon Raisin Bread

Avoid these pitfalls to get the best results with your homemade cinnamon raisin bread:

• Using water or milk that’s too hot: If your warm water or warm milk is hotter than 110°F, it can kill your active dry yeast or instant yeast, preventing the dough from rising.
• Adding raisins too early: Adding sweet raisins or golden raisins before the gluten develops can make the bread dough too wet and prone to tearing easily. Add them after the first knead or near the end of the dough cycle.
• Using too much flour: It’s tempting to keep adding flour to a sticky dough, but this can lead to a dense, dry loaf of bread. Use a lightly floured surface and trust the dough will firm up as it rises.
• Not greasing the pan properly: Forgetting to grease the loaf pan can cause the bottom of the loaf to stick. Use butter, vegetable oil, or even avocado oil.
• Cutting too soon after baking: Cutting into the bread before it cools can result in a gummy texture. Let your bread cool completely on a wire rack or cooling rack.
• Ignoring internal temperature: The loaf might look done, but always check that it reaches an internal temperature of 190–200°F for a fully baked interior.
• Storing bread incorrectly: Leaving it out uncovered will dry it out quickly. Store in an airtight container once fully cool. Wrap in plastic wrap and aluminum foil for freezer storage.

Cinnamon Raisin Bread Step by Step

Ingredients

• 1 cup water
• 1/4 cup butter, melted
• 1 egg
• 1 1/2 tsp vanilla extract
• 1 1/4 tsp almond extract
• 3 3/4 cups bread flour
• 1/2 cup sugar
• 3 tbsp dry milk
• 2 tbsp cinnamon
• 2 tsp active dry yeast
• 1 tsp salt
• 3/4 cup raisins
• 1 1/2 tsp orange zest

Preparation

Make sure the dough hook is properly installed in the bread pan. Add warm water, melted butter, egg, vanilla extract, and almond extract.

Add bread flour, white sugar, salt, and ground cinnamon.

Make a small well in the center and add the active dry yeast.

Select Sweet, crust color, and press start. When the timer beeps, add raisins and orange peel. When the bread is done, remove it from the pan and transfer it to a cooling rack.

Cinnamon Raisin Bread Leftovers

Storage: To keep your homemade cinnamon raisin bread fresh and delicious, store leftover slices in an airtight container at room temperature for up to three days.

Reheating: Reheating in a warm oven or toaster helps restore the soft texture and brings out the sweet cinnamon aroma. Avoid microwaving for long periods, as it can make the bread soggy or dry out the crumb. Using a wire rack to cool after reheating helps maintain the perfect texture.

Freezing: For longer storage, wrap the bread tightly in plastic wrap, followed by aluminum foil, before freezing to prevent freezer burn. When ready to enjoy, thaw frozen slices at room temperature or pop them directly into a toaster or oven.

Recipe

Cinnamon Raisin Bread

Homemade cinnamon raisin bread made easy in a bread machine. Soft, sweet, and perfect for breakfast or snacks. Step-by-step beginner-friendly recipe!

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Course:

Breakfast

Cuisine:

American

Diet

Vegetarian

Keyword:

bread

|

bread machine

|

breakfast

|

cinnamon

|

raisins

Dietary Needs:

Nut-Free

Cooking Method:

Bread Machine

Servings: 12 slices

5 from 10 votes

Ingredients

• 1 cup water
• 1/4 cup butter (melted)
• 1 egg
• 1 1/2 tsp vanilla extract
• 1 1/4 tsp almond extract
• 3 3/4 cups bread flour
• 1/2 cup sugar
• 3 tbsp dry milk
• 2 tbsp cinnamon
• 2 tsp active dry yeast
• 1 tsp salt
• 3/4 cup raisins
• 1 1/2 tsp orange zest

Recommended Equipment

• Bread Machine

Instructions

• Add liquid ingredients to the pan
• Add dry ingredients except for the yeast
• Form well in dry ingredients and add yeast, don’t let the yeast touch the liquid ingredients
• Select Sweet, crust color, and press start
• When the timer beeps, add raisins and orange peel
• When the bread is done, remove it from the pan and transfer it to a cooling rack

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Nutrition Facts

Cinnamon Raisin Bread

Amount Per Serving (1 slice)

Calories 261 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g15%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 26mg9%

Sodium 242mg10%

Potassium 172mg5%

Carbohydrates 47g16%

Fiber 3g12%

Sugar 9g10%

Protein 7g14%

Vitamin A 161IU3%

Vitamin C 1mg1%

Calcium 44mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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