Homemade Cinnamon Raisin Bread Recipe (Dutch Oven)

This homemade cinnamon raisin bread recipe is baked in a Dutch oven for a soft, chewy interior and perfect golden crust. Simple, cozy, and filled with warm cinnamon flavor, it’s the kind of from-scratch loaf that makes your kitchen smell like heaven.

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Few things beat the smell of warm cinnamon and freshly baked bread wafting through your kitchen. This homemade cinnamon raisin bread is everything you want from a cozy weekend bake — soft, chewy, and naturally sweetened with plump raisins.

The cinnamon is kneaded right into the dough, giving every bite that warm, nostalgic flavor. Baked inside a Dutch oven, this loaf develops a perfect crust and tender interior — it’s pure comfort in every slice. And if you love this recipe, I suggest checking out my Gingerbread Monkey Bread, No Knead Greek Focaccia Bread, and Jalapeño Cheddar Cornbread!

Why You’ll Love This Homemade Cinnamon Raisin Bread

• Simple, cozy, and foolproof: Just mix, rise, and bake.

• Dutch oven perfection: Steam traps inside for a tall, golden loaf.

• Warm cinnamon flavor: Balanced sweetness from raisins and spice.

• Freezer-friendly: Slice and freeze for instant morning toast.

• Smells like a bakery: It’s the kind of recipe that turns your kitchen into the best coffee shop in town.

Ingredients You’ll Need

For the Dough

• 1¼ cups warm water (about 105°F)

• 2¼ tsp active dry yeast (1 packet)

• 2 tbsp honey (or sugar)

• 3 cups all-purpose flour (plus more for kneading)

• 1 tbsp ground cinnamon

• 1 tbsp softened butter

• 1 tsp fine sea salt

• ¾ cup raisins (soaked in warm water for 10 minutes, then patted dry)

Pro Tip: Soak the raisins to keep them soft and juicy during baking — dry raisins will steal moisture from the dough.

(This recipe doesn’t use my spice blends, but since you’re here, check out The Spice Girl Kitchen spice shop for my line of salt- and sugar-free spice blends.)

How To Make Homemade Cinnamon Raisin Bread (Step-by-Step)

Activate the Yeast

In a large mixing bowl, whisk together warm water, honey (or sugar), and yeast. Let it sit for 5–10 minutes, until foamy and bubbly.

Make the Dough

Add flour, salt, cinnamon, and softened butter to the bowl. Stir until a shaggy dough forms, then knead by hand (8–10 minutes) or in a stand mixer with the dough hook (5–6 minutes) until smooth and elastic.

Add the Raisins

Gently knead the soaked, dried raisins into the dough until evenly distributed.

First Rise

Transfer the dough to a lightly oiled bowl, cover, and let it rise for 1–1½ hours in a warm spot until doubled in size.

Shape the Loaf

Punch down the dough and shape it into a round loaf. Place it seam-side down on parchment paper and cover loosely with a towel. Let it rest for 30–40 minutes, until puffy.

Preheat & Bake

While the loaf rises, preheat your oven to 450°F (232°C) with your Dutch oven (lid on) inside for at least 30 minutes. Carefully transfer the parchment and dough into the hot pot, cover, and bake for 30 minutes. Remove the lid and bake another 10–12 minutes until golden brown.

Cool Completely

Lift the loaf out of the pot and cool on a wire rack for at least 1 hour before slicing. Cutting too soon compresses the crumb — patience pays off!

Pro Tips for Perfect Cinnamon Raisin Bread

• Use warm (not hot) water — anything over 110°F can kill the yeast.

• Check your raisins — smaller or older raisins may need extra soak time.

• Dutch oven matters: Enamel or cast iron both work beautifully; the key is preheating.

• Cool completely — it’s how you lock in that soft, chewy texture.

• Add a little butter on top when it’s fresh out of the oven for a shiny, bakery-style finish.

Storage & Freezing

Store bread at room temperature in an airtight bag for up to 3 days. To freeze, slice and wrap individual pieces before storing in a freezer bag. Reheat directly from frozen in a toaster or 325°F oven for 10 minutes.

FAQ: Homemade Cinnamon Raisin Bread

Q: Why bake cinnamon raisin bread in a Dutch oven?
The Dutch oven traps steam while baking, helping your loaf rise tall with a soft crumb and crisp crust — no fancy setup required.

Q: Can I use instant yeast instead of active dry?
Yes! You can skip the activation step and mix it straight into the flour.

Q: Can I make this bread without raisins?
Absolutely — simply omit them or replace with dried cranberries or chopped dates.

Q: Can I make it dairy-free?
Yes, use vegan butter or coconut oil in place of butter.

Q: How do I know when it’s done baking?
The crust should be golden brown, and the loaf should sound hollow when tapped on the bottom.

Q: Can I make it whole wheat?
You can replace up to 50% of the flour with white whole wheat flour — expect a slightly denser texture but heartier flavor.

Homemade Cinnamon Raisin Bread (Dutch Oven)

This homemade cinnamon raisin bread is soft, chewy, and perfectly spiced — baked right in a Dutch oven for a beautiful golden crust and tender crumb. Every slice is lightly sweet, warmly aromatic, and perfect for breakfast toast or cozy weekend baking.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Rise Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 12

Course: Bread

Cuisine: American

Calories: 180

Ingredients Equipment Method Video Notes

Ingredients

  

• 1 ¼ cups warm water (about 105°F)
• 2 ¼ tsp active dry yeast (1 packet)
• 2 tbsp honey (or sugar)
• 3 cups all-purpose flour
• 1 tbsp ground cinnamon
• 1 tbsp softened butter
• 1 tsp fine sea salt
• ¾ cup raisins (soaked and patted dry)

Equipment

• Dutch Oven (5–6 qt) Creates a steamy environment for a tall rise and crisp, golden crust.
• Mixing Bowl Needed for activating yeast, mixing dough, and rising (even if using a stand mixer).
• Stand Mixer with Dough Hook (optional) Makes kneading easy and consistent — great for a smooth, elastic dough with minimal effort.
• Wooden Spoon or Spatula Essential for mixing dough by hand before kneading.
• Parchment Paper Helps transfer dough safely into the hot Dutch oven.
• Wire Rack Allows your bread to cool evenly and prevents a soggy bottom.

Method

 

Stand Mixer Method

1. In the bowl of a stand mixer, combine warm water (about 105°F), honey (or sugar), and yeast. Stir and let sit for 5–10 minutes, until the surface looks foamy and bubbly — this means your yeast is active and ready.
2. Add flour, cinnamon, salt, and softened butter to the yeast mixture. Using the dough hook attachment, mix on low speed for about 1 minute, just until the dough starts to come together into a rough, shaggy ball.
3. Increase to medium speed and knead for 5–6 minutes, or until the dough is smooth, elastic, and slightly tacky but not sticky. If it’s too sticky, sprinkle in 1–2 tbsp of flour as needed.
4. With the mixer on low speed, add the soaked and dried raisins. Mix just until evenly distributed throughout the dough — about 30 seconds.
5. Remove the dough from the bowl, form it into a ball, and place it in a lightly oiled mixing bowl. Cover with a clean towel and let rise in a warm spot for 1–1½ hours, or until doubled in size.
6. Gently punch down the dough to release air bubbles. Shape into a smooth round loaf and place it seam-side down on parchment paper. Cover loosely and let it rest for 30–40 minutes, until puffy.
7. While the dough rises, preheat your oven to 450°F (232°C) with your Dutch oven (lid on) inside for at least 30 minutes to build up heat and steam potential.
8. Carefully transfer the dough (on parchment) into the hot Dutch oven. Cover and bake for 30 minutes, then uncover and bake another 10–12 minutes, until the crust is golden brown and crisp.

   Tip: Check your loaf around the 25–30 minute mark, especially if your oven runs hot or you’re using a light-colored Dutch oven — sweet doughs with honey and cinnamon tend to brown faster. If the top is already golden before uncovering, tent loosely with foil and finish baking at 400°F. The bread is fully baked when the internal temperature reaches 190–200°F in the center.
9. Transfer the loaf to a wire rack and cool for at least 1 hour before slicing. Cutting too early compresses the crumb and makes the inside gummy — patience makes perfect!

By Hand Method

1. In a large mixing bowl, whisk together warm water (about 105°F), honey (or sugar), and yeast. Let it sit for 5–10 minutes, until the mixture looks foamy on top — that’s how you know your yeast is alive and ready.
2. Add flour, cinnamon, salt, and softened butter. Use a wooden spoon or sturdy spatula to stir until a rough, shaggy dough forms — it should be slightly sticky but starting to pull away from the bowl.
3. Lightly flour your countertop and turn the dough out onto it. Knead for about 8–10 minutes, folding and pressing until the dough becomes smooth and elastic. If it’s sticking to your hands, dust in a little more flour, just a tablespoon at a time.
4. Flatten the dough slightly, scatter the soaked raisins over top, and knead for another minute or two until the raisins are evenly mixed in.
5. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean towel and let rise in a warm spot for 1–1½ hours, until doubled in size.
6. Gently punch down the dough, shape it into a round loaf, and place it seam-side down on parchment paper. Cover again and let it rest for 30–40 minutes, until puffy.
7. While the dough rests, preheat your oven to 450°F (232°C) with your Dutch oven (lid on) inside for at least 30 minutes.
8. Carefully transfer the dough (on parchment) into the hot Dutch oven. Cover and bake for 30 minutes, then uncover and bake another 10–12 minutes, until the crust is golden brown and crisp.

   Tip: Check your loaf around the 25–30 minute mark, especially if your oven runs hot or you’re using a light-colored Dutch oven — sweet doughs with honey and cinnamon tend to brown faster. If the top is already golden before uncovering, tent loosely with foil and finish baking at 400°F. The bread is fully baked when the internal temperature reaches 190–200°F in the center.
9. Lift the loaf out and cool on a wire rack for at least 1 hour before slicing. This helps the crumb finish setting for the perfect soft texture.

Video

Notes

• Storage: Once cooled, store your bread in a sealed bag or airtight container at room temperature for up to 3 days. For longer storage, slice the loaf and freeze it — you can toast slices straight from frozen.
• Dutch Oven Tip: Preheat your Dutch oven for at least 30 minutes before baking. That trapped steam is the secret to your soft interior and crisp, bakery-style crust.
• Water Temperature: Use warm water around 105°F — this activates the yeast without killing it. If the water is too hot, it can kill the yeast and prevent rising; if it’s too cool, the yeast will activate sluggishly, leading to a dense loaf.
• Cinnamon Strength: Feel free to bump the cinnamon up to 1½ tbsp if you love a stronger spice profile. For milder sweetness, use 1 tbsp honey instead of 2.
• Raisin Prep: Soaking the raisins before mixing them in keeps them plump and helps prevent burnt, chewy bits during baking.
• Using Instant Yeast: You can substitute instant yeast for active dry yeast in equal amounts. Skip the activation step and mix it directly into the dry ingredients — the rise time may be slightly shorter, so start checking your dough about 10 minutes early.
• Texture Control: For a slightly chewier crumb, replace half of the all-purpose flour (1½ cups) with bread flour.
• Serving Ideas: Toast slices and spread with salted butter, almond butter, or honey for a simple breakfast — or use it for the best French toast of your life.
• Nutrition (per slice, 12 servings): 180 calories, 2g fat, 37g carbs, 4g protein, 2g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.

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