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No-Knead Cinnamon Raisin Artisan Bread

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Last updated on June 6th, 2026

Cinnamon Raisin Artisan Bread. - harvestandnourish.com

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, it’s still super easy to make and requires just a handful of extra ingredients.

Here’s everything you’ll need to make it

  • 1½ cups water (360 grams), room temperature (at or near 70°F/21°C)
  • 1 teaspoon (3 grams) active dry yeast
  • 3 cups (390 grams) bread or all-purpose flour, plus more for dusting 
  • 1 teaspoon (3 grams) kosher or fine sea salt 
  • ¾ cup raisins (115 grams), stems removed and separated
  • 3 tablespoons (37.5 grams) dark brown sugar
  • 2 teaspoons (5 grams) ground cinnamon

Ideally, you will also have:

New to working with yeast? Reference my Baking with Active Dry Yeast guide for answers to common FAQ’s.

You can read more about why you will achieve your best results using a Dutch oven here.

Cinnamon Raisin Artisan Bread. - harvestandnourish.com

How to make Cinnamon Raisin Artisan Bread in 5 steps

  1. Mix the dough.
  2. Cover and let it rise until it has doubled in size.
  3. Shape your dough and dust with flour.
  4. Cover and proof the dough in the fridge overnight.
  5. Turn dough out onto floured surface, reshape if needed, score it and bake.

To learn more about cold proofing no-knead artisan breads, reference my guide Artisan Bread Basics: How Cold Proofing Changes the Game + Answers to FAQ’s.

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 and prepare to bake.

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!

Try this No-Knead Cranberry Walnut Artisan Bread or this Irish Soda Bread with Cranberries and Raisins next.

For more tips and helpful information, reference my Artisan Bread Basics Series + Answers to Common FAQ’s.  

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 I’d love to hear from you!

Cinnamon Raisin Artisan Bread. - harvestandnourish.com

Cinnamon Raisin Artisan Bread

5 from 5 votes
Crusty, chewy and packed with plump, sticky raisins and aromatic cinnamon, then lightly sweetened with richly flavoured dark brown sugar. A super simple, no-knead loaf and your kitchen will smell amazing as it bakes!
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Cook Time:45 minutes
Total Time:18 hours
Keyword: artisan bread, bread, cinnamon raisin, no-knead
Servings: 1 loaf
Author: Kerry

Ingredients

  • 1½ cups water, room temperature (at or near 70°F/21°C)
  • 1 teaspoon active dry yeast
  • 3 cups bread or all-purpose flour, plus more for dusting
  • 1 teaspoon kosher or fine sea salt
  • ¾ cup raisins, stems removed and separated
  • 3 tablespoons dark brown sugar
  • 2 teaspoons ground cinnamon
US Customary – Metric

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 bowl. Dust with flour, cover and refrigerate overnight. You can even leave it for as long as 48 hours at this point if you’re not able to bake it right away.
  • When you're ready to bake your bread, preheat oven to 450ºF (232ºC) with your Dutch oven inside the oven.
  • Once the oven is preheated, uncover then invert the bowl to turn the dough out onto a lightly floured surface, seam side down. Depending on how long it's been in the fridge, you may need to repeat the step above using a floured hand or dough scraper to pull the dough out onto the floured surface. If needed, flour your hands once again and fold the dough into itself a couple of more times, gently turning it with your hands and nudging it into the shape of a loaf. Lift and place it on a sheet of parchment paper and 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 it’s baking.
  • 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.

Notes

Raisins: Don’t omit cleaning and separating the raisins! This will ensure there are no clumps and prevent uneven cooking.
Rise time and temperature: An ambient rise temperature somewhere between ~70º-75º/20º-23ºC is ideal but even high 60’s/18º-19ºC should work if the dough is kept away from drafts. Note that rise times can vary based on temperature, environment and ingredients used. You will know your loaf is ready to bake when it has doubled in size, and this can take a minimum of 2-3 hours or as long as a full day. With a little experimentation, you will find the time frame that works best for you.
Storage: This bread will keep well on the counter for up to 3 days and in the refrigerator for up to a week. Sliced bread will freeze well for up to 3 months.
Posted In: All Recipes, Bread Recipes, Breakfast

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40 Comments

  1. Hi ! your breads look beautiful and I want to try them, especially the cinnamon raisin one. I have one question : do you bake the bread right out of the fridge ? Thank you !

    Reply

  2. My husband says this bread is bakery quality, one question though, can I bake this in a loaf pan without a lid as I have a steam assisted oven and if so what temperature and how long to bake for. Once again thank you for posting this recipe.

    Reply

  3. Help! I’m confused…..after removing dough from the fridge, the dough is placed into the Dutch oven cold, you don’t wait for it to rise again or come to room temperature before placing in Dutch oven for baking.
    The bread looks amazing and I’m definitely making it, just need some clarification.
    Thanks!

    Reply

  4. 5 stars
    This was hands down the best no-knead bread recipe I have ever tried!! The 2 step long fermentation method is a game changer. The inside crumb is so soft and fluffy, I can’t believe I made this in my own oven! The only small tweak I made was before the bread goes in the refrigerator overnight I shaped the dough into a ball and placed it seam side down on a piece of parchment and then placed both into a 4quart size bowl, covered with plastic wrap. Then in the morning I let the bread warm up a bit, and when the oven and pot are ready all I have to do is slash the top of the bread and place it in the pot. And in 45 minutes I have an absolutely lovely loaf of bread. Perfect 👌🏼
    Thank you for a marvelous recipe.

    Reply

  5. 5 stars
    This is holy moly fabulous! I baked it this morning and less than two hours later, it’s half gone. And there are just the two of us. That whole”let the bread cool two hours” doesn’t work well in my house. I did modify it by adding a full cup of golden raisins. I’m going to try dried cranberries and pecans next time. I forgot to poke in any surface raisins so some burned. Would it be better to do that poking before or after cold proofing? I’m kind of feeling like maybe both.

    Reply

    1. Thank you so much Michele! Hide or remove any that you think might burn after the cold proof. The loaf will continue to rise and open up while baking. You can lift and remove any others with the tip of a sharp knife as soon as the loaf comes out of the oven. They will barely leave a trace. You should try my Cranberry Walnut Artisan loaf next! K

      Reply

    1. Hi Dulcy! The consistency of your starter can affect the texture, but you can start by substituting 1/2 cup starter for the yeast then reduce water by 1/4 cup and flour by 1/2 cup to compensate. Give it a try and keep me posted! K

      Reply

    1. Hi Margaret! To divide into two smaller loaves, I recommend reducing bake temp to 425º then bake covered for 20 minutes. Uncover and start checking for doneness after an additional 10 minutes using the tips provided in the notes. Thank you! K

      Reply

    1. 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 there’s anything else I can help with, hope you love the recipe! K

      Reply

    1. 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

      Reply

        1. Hi Lisa,
          So sorry, artisan breads are baked at high temperatures and any added toppings would likely burn. Please let me know if I can help in any other way!

          Reply

      1. 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.

        Reply

        1. 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

          Reply

  13. 5 stars
    Loved this! My kitchen was warm because I was making soup, only needed a 3 hour first rise. This was the easiest bread I’ve made and it was really tasty. Thank you!

    Reply

  14. 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?

    Reply

  15. 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?

    Reply

    1. 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!✨ K

      Reply

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