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Two hands holding a loaf of dutch oven cinnamon raisin bread.
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No Knead Cinnamon Raisin Bread

This quick no knead cinnamon raisin bread is soft, golden, and swirled with cinnamon sugar. Mixed in one bowl and baked in a Dutch oven, it’s easy, crusty, and full of chewy raisins.
Prep Time20 minutes
Cook Time45 minutes
Rise Time1 hour
Course: Breads, Breakfast, brunch, Snack
Cuisine: American
Keyword: dutch oven raisin bread, no knead cinnamon raisin bread
Servings: 12 servings
Author: Dahn Boquist

Ingredients

  • ¾ cup raisins 128 grams
  • 3 ⅓ cups all-purpose flour or bread flour; 400 grams
  • 3 tablespoons granulated sugar
  • 2¼ teaspoons instant yeast 1 packet
  • 1½ teaspoons salt 9 grams
  • 1 teaspoon ground cinnamon
  • 1½ cups warm water up to 100°F; 338 grams
  • 3 tablespoons olive oil or melted butter

Swirl Filling

  • ⅓ cup brown sugar packed
  • 1 ½ teaspoons ground cinnamon
  • 2 teaspoons all-purpose flour helps prevent gaps
  • 1 large egg whisked with 1 tablespoon water

Instructions

Make the Dough

  • Place the raisins in a bowl of hot water to soak for 5 to 10 minutes. Set aside.
  • In a large bowl, whisk together the flour, sugar, yeast, salt, and cinnamon.
    Whisking the dry ingredients in a bowl.
  • Add the warm water and olive oil (or melted butter) and stir until fully combined into a sticky, shaggy dough.
    Mixing the wet ingredients into a shaggy dough.
  • Drain the raisins and fold them into the dough until evenly distributed.
    Adding the raisins to the bread dough.
  • Cover with lightly oiled plastic wrap and let rise at room temperature for 1 hour or until doubled. It can take longer if your kitchen is cold.
    Proofing cinnamon raisin bread dough in a glass bowl.
  • After 40 minutes, place a 4–6 quart Dutch oven with lid on a baking sheet and set both in the oven to preheat to 450°F. The baking sheet acts as insulation to help prevent the bottom of the loaf from over-browning.
  • In a small bowl, mix together the brown sugar, cinnamon, and flour for the filling. Lightly flour a large sheet of parchment paper and set aside.
    Mixing sugar with cinnamon and flour.

Shape with the Swirl

  • Turn the dough out onto a lightly floured counter and gently stretch into a rough rectangle about 10x14 inches. Try not to press down and deflate the dough.
    stretching the dough into a rough rectangle.
  • Brush the surface lightly with the egg wash (this helps the filling adhere and reduces gaps).
    Brushing egg wash over raisin bread dough.
  • Sprinkle ⅔ of the cinnamon-sugar mixture evenly across the dough.
    Scattering cinnamon sugar over a stretched out slab of raisin bread dough.
  • Use a bench scraper to roll the dough into a log, then brush the top of the log with some egg wash.
    Using a bench scraper to roll raisin bread dough into a log an brush it with egg wash.
  • Sprinkle the rest of the cinnamon sugar over the dough then roll it into a ball. Place the ball of dough seam-side down on the prepared parchment.
    Dust lightly with flour, cover with plastic wrap, and let rest 15 to 20 minutes.
    Rolling cinnamon raisin bread dough into a ball on a floured counter.

Bake the Bread

  • Remove the Dutch oven from the oven. Uncover the dough and lift it with the parchment into the pot. Optional: mist with water and slash once across the top. Cover and bake for 20 minutes.
    Using parchment as a sling to lower raisin bread dough into a hot dutch oven.
  • After 20 minutes, remove the lid and loosely tent the bread with aluminum foil. This keeps the top from over-browning while the inside finishes baking. Continue baking for another 25 to 30 minutes, until golden brown and hollow-sounding when tapped. (Internal temp: 200–210°F.)
    Removing the dutch oven lid to finish cooking the bread.
  • Cool completely on a wire rack before slicing.

Notes

Egg wash: An egg wash binds the swirl better than butter or water, reducing separation during baking.
Flour in filling: Those 2 teaspoons act as a stabilizer so the sugar doesn’t fully liquefy and create gaps in the swirled bread.
Foil tenting: Because there’s sugar in the dough, this bread browns faster and darker than plain Dutch oven breads. Loosely tenting it with foil after the lid comes off keeps the crust from over-browning while the inside finishes baking.
Raisin prep: Soaking the raisins first plumps them up, which keeps them soft inside the bread and helps prevent them from pulling moisture out of the dough as it bakes.
Parchment lift: Transferring the dough with the parchment makes it much easier to lower into the hot Dutch oven without deflating or burning yourself.
Cooling time: Resist the urge to slice too soon. The bread continues to set as it cools. Cutting early can cause the swirl to compress or turn gummy.

Nutrition

Serving: 1 serving | Calories: 240kcal | Carbohydrates: 45g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 302mg | Potassium: 151mg | Fiber: 2g | Sugar: 9g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 2mg
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