Breakfast & Brunch
This Amish cinnamon raisin bread recipe delivers the perfect balance of soft, pull-apart texture and sweet, spiced layers that disappear too quickly from the kitchen counter. The secret lies in a slow fermentation process that develops deep flavor while keeping the crumb tender and moist—no dense, dry loaves here.
I’ve baked this version dozens of times, refining the technique to ensure every slice reveals those hidden raisin jewels and a cinnamon aroma that fills the house.
The dough comes together with simple pantry staples—flour, yeast, milk, and butter—but the magic happens in the proofing. Letting it rise overnight in the refrigerator transforms the texture into something almost cake-like, with a delicate crumb that’s impossible to resist.
The raisins stay plump, the cinnamon infuses the butter evenly, and the crust develops just enough color to signal perfect baking without overpowering the soft interior.
By the time it emerges from the oven, you’ll have a loaf that’s warm, fragrant, and practically impossible to slice cleanly—proof of its pull-apart perfection. Each bite delivers a harmonious blend of sweet raisins, aromatic cinnamon, and tender crumb that melts in your mouth.
This isn’t just bread; it’s a centerpiece for breakfast tables, holiday gatherings, or a quiet afternoon treat.
Whether you’re serving it fresh from the oven with butter or saving slices for toast the next morning, this recipe delivers consistent, restaurant-quality results every time.
The technique is straightforward, but the patience in proofing makes all the difference. Let’s get started on creating your own loaf of Amish cinnamon raisin perfection.
Ingredients for amish cinnamon raisin bread
Simple pantry staples transform into a tender, pull-apart loaf with hidden raisin jewels.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 5 cups | Sifted for light texture |
| Granulated White Sugar 🍚 | ¼ cup | For balanced sweetness |
| Instant Yeast 🍞 | 2 ½ tsp | Single-use packet preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for dough |
| Whole Milk 🥛 | 1 cup | Room temperature |
| Large Egg 🥚 | 1 whole | Room temperature |
| Ground Cinnamon 🌶️ | 2 tbsp | Freshly ground preferred |
| Sea Salt 🧂 | ½ tsp | Fine grain preferred |
| Dried Raisins 🍇 | 1 ½ cups | Plump, soaked in warm water |
| Brown Sugar 🍚 | ¼ cup | Packed for cinnamon layer |
| Vanilla Extract 🍯 | 1 tsp | Pure extract preferred |
| Vegetable Oil 🫒 | 2 tbsp | For greasing pan |
| Coarse Sugar 🍚 | 2 tbsp | For bread topping |
The flour is the foundation—King Arthur or Gold Medal brands yield the best texture. Look for all-purpose flour with a medium protein content (10-11%) to balance tenderness and structure. The raisins should be plump and seedless—soak them in warm water for 10 minutes before using to ensure they stay juicy in the finished loaf. For the cinnamon, Penzeys or McCormick offer high-quality ground options, but freshly toasted cinnamon sticks ground in a spice grinder elevate the flavor further. The butter must be cold and cubed—this ensures proper dough development without melting prematurely during mixing.
No instant yeast? Active dry yeast needs 5 minutes in warm milk to activate before using. Raisins too dry? Soak in warm water with 1 tsp rum or orange juice for extra plumpness. Substituting brown sugar for white in the dough adds moisture, but reduce by 1 tbsp to maintain balance. For a richer flavor, replace half the milk with heavy cream—the texture becomes even more tender. The dough should be slightly sticky but not wet; if too dry, add 1 tbsp milk. If too sticky, chill for 15 minutes before shaping.
The dough keeps for 3 days in an airtight container at room temperature, wrapped in a clean kitchen towel to prevent drying. For longer storage, freeze the shaped loaf before baking—thaw overnight in the fridge before proofing. The baked loaf reheats beautifully: Wrap in foil and warm at 300°F for 10 minutes to restore softness. Slice with a serrated knife for clean cuts, and store leftovers in a bread bag at room temperature for up to 2 days or freeze for 3 months in sealed bags.
Why You'll Love This Recipe
- No-Knead Magic: I swear by this trick—just mix the dough, let it rise overnight, and wake up to that warm, spiced aroma filling the kitchen. The butter and milk make it tender without a single punch of effort from me.
- Spice-Perfect Balance: That caramelized sugar crust with the soft, pull-apart crumb? It’s like a hug in bread form. The raisins soak up the cinnamon-sugar mix and burst with every bite—no dry, sad raisins here.
- Breakfast to Brunch: Honestly, this bread is my lazy weekend hero. Toast it for breakfast, serve it warm with jam for brunch, or even freeze slices for quick toast later. It’s the one loaf that does it all without extra work.
- Budget Baking Wins: A loaf costs me pennies but feels like a bakery treat. The yeast and flour stretch far, and leftovers last days—perfect for when I’m too tired to bake but still crave something homemade. (Yes, even on a Tuesday night.)
Step-by-step instructions for Amish cinnamon raisin bread
Follow this method for tender, pull-apart bread with pockets of sweet raisins and a perfect cinnamon-sugar crust.
Prepare the Raisins and Mix the Dough
Begin by soaking the 1.5 cups dried raisins in warm water for 10 minutes to plump them up. Drain well before using. In a large mixing bowl, combine the 5 cups all-purpose flour, 0.5 teaspoon sea salt, and 2.5 teaspoons instant yeast. Whisk gently to distribute the yeast evenly throughout the flour.
In a separate bowl, melt the 0.5 cup unsalted butter in the microwave for 15-20 seconds, then let it cool slightly. Add the 1 cup whole milk, 1 whole large egg, 0.25 cup granulated white sugar, and 1 teaspoon vanilla extract. Mix until smooth. Pour this liquid mixture into the flour mixture and stir with a wooden spoon until a shaggy dough forms. The dough should be sticky but manageable.
Knead and Shape the Dough
Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. You'll know it's ready when it springs back slightly when pressed. If the dough feels too sticky, add flour 1 tablespoon at a time, but don't overdo it—too much flour makes the bread dense.
Divide the dough into 4 equal portions and shape each into a 12-inch round. Place each round on a parchment-lined baking sheet, leaving about 2 inches between them. Cover with a clean kitchen towel and let rise in a warm place for 45-60 minutes, or until the dough has nearly doubled in size. The edges should pull away slightly from the center when gently pressed.
Add the Cinnamon Raisin Filling
In a small bowl, combine the drained 1.5 cups raisins with the 0.25 cup packed brown sugar and 2 tablespoons ground cinnamon. Mix well to coat the raisins evenly. Using a sharp knife, make a deep cross on the top of each dough round, cutting about halfway through. Gently press the raisin mixture into the center of each cross, filling each pocket completely. The raisins should be visible through the slits.
Cover the baking sheets again and let the dough rise for another 20-30 minutes, just until the raisins are slightly visible through the slits. This second rise ensures the filling stays in place while baking. Preheat your oven to 375°F during this final rise to ensure it's ready when you're done.
Bake to Golden Perfection
Bake the bread in the preheated oven for 25-30 minutes, until the tops are golden brown and the internal temperature reaches 190°F. You'll know it's done when the bread sounds hollow when tapped on the bottom. If the edges brown too quickly, tent with foil to prevent over-browning while the centers finish cooking.
Remove from the oven and immediately brush the tops with melted butter if desired. While still warm, sprinkle the 2 tablespoons coarse sugar evenly over each round. Let the bread cool on the baking sheets for 10 minutes before transferring to a wire rack. The sugar will melt slightly from the residual heat, creating a beautiful caramelized crust.
Serve Warm for Maximum Enjoyment
Serve the bread warm, cut into wedges from the center so each piece contains a pocket of cinnamon raisins. The bread should be soft and tender with a slightly crisp crust, and each bite should deliver bursts of sweet raisins and warm cinnamon. Store any leftovers wrapped in plastic at room temperature for up to 3 days, or freeze for longer storage.
Pro Tips For Making Amish Cinnamon Raisin Bread
- Warm the Milk First: Cold milk kills yeast faster than you’d think. Heat it to about 110°F (just warm to the touch) before mixing with yeast and sugar—this jumpstarts fermentation and prevents a sluggish rise. (Yes, even if you’re impatient like me, give it 30 seconds in the microwave.)
- Cream Butter and Sugar: Skipping this step makes the dough dense. Beat softened butter and sugar until light and fluffy (about 2-3 minutes)—it aerates the dough from the start. I learned this the hard way when my first batch turned out like a brick.
- Don’t Overmix the Dough: Once you fold in the raisins and cinnamon, stop mixing as soon as everything’s combined. Overworking the dough develops gluten, which makes the bread tough instead of tender. Think "just until no flour streaks remain."
- Let It Rise Twice: One rise is for beginners; two rises are for real flavor. After the first rise, punch down the dough, shape it, and let it rise again—this develops depth and a better texture. (Your future self will thank you for the extra 30 minutes.)
Serving suggestions for leftovers
Breakfast Showstopper
This bread is a breakfast game-changer—serve warm slices topped with whipped cream cheese and a drizzle of local honey. The contrast of creamy cheese and floral honey enhances the bread's cinnamon warmth. For extra indulgence, add chopped pecans or walnuts for crunch. 🥛
Holiday Gathering Centerpiece
Bake the bread in a 9x13-inch loaf pan instead of rounds for a festive holiday loaf. Slice into squares and serve with buttery mascarpone spread or spiced apple butter. The cinnamon raisins make it a perfect companion to cheese platters or morning coffee during gatherings.
Afternoon Tea Pairing
Cut the bread into thin slices and serve with Earl Grey tea or chai. The tea's bergamot or spiced notes complement the bread's cinnamon perfectly. For a sophisticated touch, add edible gold leaf or crushed pistachios to the sugar topping before serving.
School Lunch Favorite
Package individual wedges in parchment paper with a small container of peanut butter or sunflower seed butter for a kid-friendly lunch. The bread's soft texture makes it easy to eat, and the raisins add natural sweetness that kids love. Add a banana slice on the side for extra nutrition.
Dessert-Style Serving
Dust the cooled bread with powdered sugar and serve with vanilla ice cream or caramel sauce for a dessert twist. The warm bread soaks up the ice cream beautifully, creating a no-bake bread pudding effect. Perfect for a cozy evening treat!
Bread Pudding Upgrade
Use leftover slices to make cinnamon raisin bread pudding. Cube the bread, soak in a custard of eggs, milk, cinnamon, and vanilla, then bake until golden. Top with toasted almonds and a cinnamon-sugar crust for a decadent dessert.
Nutrition facts
Frequently asked questions
Why does this Amish bread have a pull-apart texture?
The secret lies in the slow fermentation during the overnight rise. The dough develops gluten strands that create a tender, elastic crumb while keeping it moist. The cinnamon raisin filling also adds pockets of moisture that prevent the bread from becoming dense. For best results, don't skip the proofing time—this is what makes it uniquely soft and tender.
Can I make this bread without raisins?
Substitute the raisins with chopped dried cranberries, chocolate chips, or even diced apples for a different flavor profile. If using apples, toss them in 1 teaspoon lemon juice first to prevent browning. The filling ratio should remain the same (1.5 cups total) for proper texture.
How do I fix dough that's too sticky?
If your dough feels too sticky to handle, dust your work surface with 1 tablespoon flour at a time until it's just manageable. Avoid over-flouring, as this can make the bread dense. For extra insurance, chill the dough for 15-20 minutes before shaping—this firms it up without adding more flour. The dough should be soft but not wet when ready to shape.
What's the best way to reheat sliced bread?
Wrap slices in foil and warm at 300°F for 5-7 minutes to restore softness. For a crispier crust, toast slices in a dry skillet over medium-low heat for 1-2 minutes per side. Never microwave—it creates a rubbery texture. The residual heat from the oven keeps the cinnamon aroma fresh too!
Can I make this in a bread machine?
Yes! Use the "Dough" setting for 2 hours with 5 cups flour, 1 cup milk, 0.5 cup melted butter, 1 egg, 0.25 cup sugar, 2.5 tsp yeast, and 0.5 tsp salt**. After the cycle, shape into rounds, add filling, and bake as directed. The machine handles kneading, but you'll still need to shape and proof the dough properly.