Last updated on September 26th, 2025
Pop a couple of slices of this no-knead cinnamon raisin artisan bread into the toaster and I am instantly transported back in time to childhood family breakfasts. Made with simple, wholesome pantry ingredients, it requires just 20 minutes of hands-on prep time to make!
My simple no-knead artisan bread recipes are perfect for bakers of all levels, and this hearty, nostalgic breakfast loaf is a reader favourite.
This recipe builds on my 4-ingredient no-knead Everyday Artisan Bread. Packed with plump, sticky raisins and aromatic cinnamon then lightly sweetened with richly flavoured dark brown sugar, itās still super easy to make and requires just a handful of extra ingredients.
Here’s everything you will need to make it
- Water
- Active dry yeast
- Bread or all-purpose flour, plus more for dusting
- Kosher or fine sea salt
- Raisins
- Dark brown sugar
- Ground cinnamon
Ideally, you will also have:
- Digital scale
- Dough scraper
- Parchment paper
- Razor blade or very sharp knife
- Dutch oven such as this one or this one
How to make cinnamon raisin artisan bread in 5 steps
- Mix the dough.
- Cover and let it rise until it has doubled in size.
- Shape your dough and dust with flour.
- Cover and proof the dough in the fridge overnight.
- Turn dough out onto parchment, score and bake.
Baking schedule
Making this cinnamon raisin artisan bread is a two-day process where the bread is mixed and prepared on day one, cold proofed in the fridge overnight, then baked on day two.
This is what it looks like:
Saturday morning: Mix dough, cover and let rise.
Saturday afternoon or evening: Shape dough, cover and put it in the fridge.
Sunday morning: Remove dough from the fridge, turn it out, score it and bake!
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Whether slathered with butter fresh out of the oven or toasted to crispy perfection, this cinnamon raisin artisan bread is an easy win for breakfast or brunch. And it makes the BEST French toast!
You can find more helpful information, suggested equipment, tips and resources for beginners in my Everyday Artisan Bread recipe here.
If you make this recipe, please tag me on Pinterest or Instagram so I can see!
And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and Iād love to hear from you!
Cinnamon Raisin Artisan Bread
Ingredients
- 1Ā½ cups water, room temperature (at or near 70Ā°F/21Ā°C)
- 1 teaspoon active dry yeast
- 3 cups bread or all-purpose flour, plus more for dusting
- 1 teaspoon kosher or fine sea salt
- Ā¾ cup raisins, stems removed and separated
- 3 tablespoons dark brown sugar
- 2 teaspoons ground cinnamon
Instructions
- Add the yeast to the water and let it sit for 10-15 minutes. In a large bowl, whisk together flour, salt, brown sugar, cinnamon and raisins until the raisins are well-covered in flour. Let sit for 10 minutes.
- Add water and yeast to the bowl and mix just until combined. The dough should look a little sticky and stringy and there should still be a little flour around the edges of the bowl.
- Cover and let rise somewhere warm (see note below) until it has doubled in size, about 8-10 hours.
- Once the dough has doubled in volume, use your hands (or a dough scraper if you have one) to pull the dough out onto a floured surface. With floured hands, gently fold the dough into itself several times until a soft, flour-covered ball is formed. Seam side up, lift and place it into a flour dusted proofing bowl like this one. Dust with flour, cover and refrigerate overnight. You can even leave it for as long as 48 hours at this point if youāre not able to bake it right away.
- When you're ready to bake your bread, preheat oven to 450ĀŗF (232ĀŗC) with your Dutch oven inside the oven.
- Uncover then invert the bowl to turn the dough out onto parchment paper seam side down. If needed, gently turn it with your hands and nudge it into the shape of a loaf. Score the top with a razor blade or the tip of a sharp knife with a design of your choosing. This will allow steam to escape while itās baking.
- Once the oven is preheated, remove the Dutch oven from the oven and transfer the dough, still on the parchment, into the Dutch oven. Cover and bake for 30 minutes, then remove the cover and bake for 15-20 minutes more. Your bread will be done once the top is browned, and it sounds hollow when you tap the top.
- Using parchment edges, lift bread from Dutch oven and transfer it to a wire cooling rack to let cool for up to an hour before slicing.
I see you say 3 cups or 390g. Of flour. I thought 120g is one cup thank you
Hi Leslie! High-protein bread flours weigh more than all-purpose flours and the measurements also work for all-purpose flours to make up the difference. Please let me know if thereās anything else I can help with, hope you love the recipe! K
I donāt have a Dutch oven. Can you bake this loaf free form on a baking sheet or will it spread out too much?
Good morning Thea! Baking it covered is key to moisture retention. It’s the steam that’s generated in a Dutch oven that transforms the dough. Heat is distributed more evenly, and the captured humidity is what produces the bakery-style crust. Baking it uncovered without any form of tenting or added moisture will produce a different result than what you see. If you have a 3Q/3L or larger glass covered casserole dish, that would also work. Hope that helps, and please do let me know if there’s anything else I can help with! K
Can you please provide the weight of the flour?
Hi Kasey! Itās all there, just click on the metric conversion link in the recipe card. Hope you enjoy! K
Aloha Kerry,
Thank you for the quick response!! When i did the recipe using a digital scale my dough was VERY moist and sticky. It may be where I live moisture in the air. My question is should it be very sticky/moist. I do LOVE this recipe I have made it on a constant rotation so we can have cinnamon raisin toast every morning. I just want to nail this recipe.
Hi Kasey! Yes, the dough will be very moist and sticky (it will stick to the edges of the bowl) until you turn it out onto a floured surface and start shaping it. To counter the effects of hot, humid air you may need to add a little more flour when shaping your loaf, but it won’t take long for it to hold together well. K
I only have a 6 qt Dutch oven . Can I use that for this recipe? Or double the ingredients?
Hi Debora! You can definitely use it, the 3Q/3L reference is the minimum requirement. Hope you enjoy! K
Amazing recipe! This bread has turned out so delicious. Thank you for sharing.
Thank you so much for the feedback Quincy, I’m glad you enjoyed it! K
Loved this! My kitchen was warm because I was making soup, only needed a 3 hour first rise. This was the easiest bread Iāve made and it was really tasty. Thank you!
Perfect! Thanks so much for sharing Lisa! K
I folded it a few times and placed in proofing bowl back on counter and it keeps rising again and has doubled in size again. I’ll put in refrigerator a few hours before baking it, but do I bake it at this doubled size or fold it and press it back down to original size before baking?
You can fold it one more time, then put it in the fridge for an hour before baking. Hope you love the recipe!
Thank you one more question. I waited 8 hours for the rising time. The I folded the dough a couple of time and shaped it into a ball. After folding a few times, the dough went down to about it’s original size. Is that what it’s supposed to do, or is it supposed to actually stay the “doubled” size?
Yes, thatās right, your loaf will be smaller after folding then rise again in the oven. Happy baking!āØ
What do you mean by “seam side up”?
Itās where the edges meet when you fold it!
Why did you change your recipe process? Iāve been making your bread for over a year and noticed you changed it?
Hi Julie! In case you missed it, I updated all my artisan bread recipes earlier this year to include the additional step of a cold proof. I’ve found that it produces a better result and makes handling the dough easier for novice bakers. You can read more in my Everyday Artisan Bread post, which is linked on the homepage. Of course you are welcome to continue making the cinnamon raisin bread the same way you always do! And if you should try the new method, I’d love to hear what you think! Happy baking!āØ K