“no-knead” cinnamon raisin bread

no knead cinnamon raisin bread

If you want to make cinnamon raisin bread, but you don’t want to struggle with the kneading, here’s a recipe for no knead cinnamon raisin bread. Feel free to omit the cinnamon if you want plain no knead raisin bread. This recipe is easy to make, it just takes some time because it has an overnight rest. Click here if you want to go directly to the bread recipe.

no-knead raisin bread


I am a 33 year old who wears leggings and plaid, and who really wants to own a pair of black Dr Martens (kinda like these) to tie the whole outfit together because I’m ready to embrace that trend that dates back to about 1994. Dr Martens were popular in the early ’90s, but I never had a pair, nor did I follow the trends much at the time (or now for that matter). My trend-following is usually off by a few years. Take skinny jeans: I think I jumped onto that train about 3 years after they made their latest appearance onto the scene. I didn’t like them at first and I just wasn’t sure. It took years to convince me. Same goes with Dr Martens: I was on the fence about them as a teen and now, twenty years later, I feel like I am ready for a pair.


the dough for cinnamon raisin no knead breadJust like with footwear, I’m pretty slow to embark on food trends. I clued into the Momofuku Milk Bar trend a good two years after the book was published and finally got around to making the signature Momofuku Milk Bar birthday cake, and later the birthday cake truffles. I honestly didn’t get the point of the crumbs (gasp!) and all the recipes I caught a glimpse of on the internet seemed ridiculously long. I hesitated to the point where a friend finally gifted me the book because she was sure it would change my life. She was totally right, and I was completely wrong about the crumbs. (Thanks again, Mayssam!)


the baked bread - cinnamon raisin no knead breadWhen did Mark Bittman publish Jim Lahey’s recipe for no-knead bread in the New York Times? Was it 2013? And now here we are in 2015 and I’ve finally given that recipe a try. And then I ate the entire loaf within a day with lots of butter and salt. I’m a little embarrassed because nobody should eat an entire loaf of bread in 24 hours. Who am I kidding: I am exactly the type of person who makes bread and then eats it all. I’m also the type to head back to the kitchen for a second attempt, just to be sure. And then I ate the second loaf for quality assurance purposes because it’s important to be thorough.


no-knead cinnamon raisin breadThe hardest part of this recipe is the rest period, which is over 12 hours and a very long time to wait when you are craving raisin bread. The rest period is important since you aren’t manually kneading the dough so those enzymes need time to work on those gluten proteins and help them form that gluten network with water and time and without any of your help. The basic ratio for this recipe is one-to-one (1:1) by weight as you can see in most recipes. The NY Times recipe calls for instant yeast, but I only had active yeast, so I tried using it by dumping it directly into the flour and I also tried activating it in a little warm water first. I didn’t notice a difference so go ahead and dump in the yeast, whatever yeast you are using. I also deviated from the original recipe by using a mixture of water and milk, a little sugar, cinnamon, and raisins. I broke all the bread rules and dumped all my add-ins at the beginning because given how easy this recipe is supposed to be, there was no fumbling to get raisins evenly dispersed into a dough later. Nope. Just stir everything together with a wooden spoon in a big bowl, cover, and wait patiently for the magic to happen. It will, if you are patient. I found it a little tough to shape the dough because it’s quite floppy, but clearly from my two attempts, you can’t see the struggle. It’ll be okay. Trust me. Just do it! And if you want your cinnamon raisin bread before tomorrow, try this Irish soda bread with raisins. It’s way faster.

Click to get


homemade raisin bread and butterBy the way, I used this Nordic Ware Pro Cast Traditions 3-Quart Enameled Multipurpose Pot with Cover (available on Amazon).

No-knead cinnamon raisin bread recipe


no-knead cinnamon raisin bread
5 from 1 vote

"no-knead" cinnamon raisin bread

This no-knead bread recipe is a good way to start making bread. Just follow the steps, give the dough lots of time to rise, et voilà! This cinnamon raisin no-knead bread tastes great toasted with lots of salted butter

Course Bread
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 1 loaf
Calories 159 kcal
Author Janice


  • 375 grams all-purpose flour 3 cups
  • 1/2 tsp active dry yeast
  • 1 1/2 tsp salt
  • 1 1/2 tbsp granulated sugar
  • 2 tsp cinnamon
  • 120 grams raisins 3/4 cup, I used a mix of golden and Sultana
  • 188 grams milk 3/4 cup
  • 188 grams water 3/4 cup


  1. Whisk together the flour, yeast, salt, sugar, raisins, and cinnamon in a big bowl.
  2. Dump in the milk and water, and stir it in with a wooden spoon.
  3. Cover the bowl with plastic wrap and leave on the counter for over about 15 hours.
  4. Dump out the dough on a floured surface and with the help of a pastry scraper, scoop and fold it two times, then let it rest loosely covered for 15 minutes.
  5. Transfer the dough to floured parchment paper, forming a round-ish ball with one of the folds on top of the ball (or you can cut slits later just before baking, up to you!). Let rise 2 hours covered with a floured tea towel (or generously flour the top of the dough before covering as I did).
  6. About an hour before the dough is ready for baking, begin preheating the oven to 450ºF.
  7. About 30 minutes before the dough is ready for baking, place the Dutch oven with it's lid on in the oven to heat up thoroughly.
  8. When the dough is ready and the Dutch oven has heated up sufficiently, take the pot out, remove the lid, and using the parchment paper as handles, lift the dough/parchment and lower it (parchment and all)into the centre of the pot. Give the pot a couple shakes to get the dough centred and settled inside. Cover with the lid and let bake 30 minutes covered, then 20 to 30 minutes uncovered til a deep dark crust forms.
  9. Let cool completely before devouring.


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13 Responses to “no-knead” cinnamon raisin bread

  1. Melissa March 17, 2015 at 12:05 pm #

    this almost makes me want to try making bread. i’m not sure I could wait for 15 hours though! I admire your willpower. I do kind of want to make a cute loaf of something in my nordicware pot though!
    Also, Doc Martens was a trend I never could get on. I happily let that one pass and I have no regrets!

    • Janice March 17, 2015 at 2:31 pm #

      I’ve never even tried on a pair. I might hate them when I put them on my feet, lol!

  2. Shareba March 19, 2015 at 2:12 pm #

    I actually like the fact that you don’t have to knead this bread! I don’t mind waiting if it means I don’t have to kill my wrists 😛

    Also, you’ve reminded me that I bought purple plaid material to make a long shirt for mysel,f to pair with leggings, and I still haven’t sewn it…

  3. Su T March 21, 2015 at 10:05 pm #

    hi Janice, love the recipe, but it came out in 2006, not 2013.

  4. Nadia March 25, 2015 at 8:03 pm #

    OMG, it looks amazing and so easy! Have you tried adding other ingredients such as chocolate or chopped nuts?

  5. Nic August 1, 2015 at 6:39 pm #

    yeah, get the Doc’s, you won’t regret it 😉
    oh and the bread….yeah, one of my favs, almost too easy?
    feels like cheating, but cheating with butter slathered on top is heaven.

  6. Marie March 7, 2016 at 1:00 pm #

    I was confused as to whether or not the waterr needed to
    Be warm. I did not and the bread turned out fine.
    I have baked a few plain loaves with warm water…..
    Just curious..
    The bread is very good…..
    Thank you for the recipe…

    • Janice March 7, 2016 at 1:11 pm #

      Hi Marie! I’m glad your bread turned out well and that you liked it. I used room temperature water. It certainly wasn’t warm. Neither was the milk I used. From what I can tell, a lot of no-knead bread recipes don’t suggest warming the water (even though the yeast companies tell you to warm the water). I guess maybe it has to do with the long rest time of the bread. Thanks for stopping by to leave a comment!

  7. Donna October 13, 2016 at 9:40 pm #

    I do not have a Dutch oven, can I use a loaf pan?


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