Side Dishes
This Bob's Red Mill cinnamon raisin bread recipe transforms simple pantry staples into a warm, spiced loaf with tender crumb and pockets of gooey cinnamon-sugar swirls.
The secret lies in using Bob's Red Mill all-purpose flour and plump raisins that soak up the sweet-spiced filling, creating a texture that's both soft and satisfying. I developed this recipe after years of baking failures—until I cracked the kneading and proofing timing that delivers that perfect rise every time.
The process is straightforward but requires patience: mixing a simple dough with yeast, sugar, and milk, then folding in that irresistible cinnamon-raisin filling before shaping and letting it rise twice. The first rise builds flavor, while the second ensures that light, airy crumb we all crave.
Baking at 350°F for 30 minutes yields a golden-brown crust with a fragrant interior that smells like autumn mornings.
What makes this recipe special is how it balances simplicity with professional results—no fancy equipment, just a bowl, a dough scraper, and your hands. The raisins plump beautifully, the cinnamon infuses the dough with warmth, and the crust stays soft for days.
Whether you serve it warm with butter or save slices for toast, this bread becomes the star of any meal.
Perfect for breakfast, dessert, or a cozy snack, this recipe scales easily for gatherings. The key to success is precise timing during proofing and baking—details I’ll walk you through step by step. Let’s bake something extraordinary together.
Ingredients for bob's red mill cinnamon raisin bread
Four cups flour plus a few pantry staples—this is your golden ticket to homemade magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Bob's Red Mill All-Purpose Flour 🌾 | 4 cups | Plus 2 tbsp for dusting |
| Active Dry Yeast 🍞 | 2 ¼ tsp | Or 1 packet (7g) |
| Granulated Sugar 🍚 | ¼ cup | Plus 2 tbsp for filling |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed (full-fat preferred) |
| Large Eggs 🥚 | 1 whole | Room temperature |
| Whole Milk 🥛 | ½ cup | Warmed to room temp |
| Sea Salt 🧂 | 1 tsp | Fine grain preferred |
| Plump Raisins 🍇 | 1 cup | SunMaid preferred (not dried) |
| Ground Cinnamon 🌶️ | 2 tbsp | Freshly ground preferred |
| Light Brown Sugar 🍚 | ½ cup | Packed firmly |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla preferred |
| Toasted Sliced Almonds 🌰 | ¼ cup | Optional for crunch |
Bob's Red Mill flour is the MVP here—it's lighter than most all-purpose, which gives that perfect tender crumb. Grab the white bag from the baking aisle, not the whole wheat. The raisins? SunMaid is non-negotiable—they're plump and soak up the filling beautifully. If you're using dried raisins, soak them in warm water for 10 minutes first. The butter matters too—full-fat gives the best flavor, but if you're using reduced-fat, add an extra tbsp of milk to compensate. Yeast is the secret to that light rise, so make sure it's fresh (test it in warm water—it should foam in 5-10 minutes).
No vanilla extract? Vanilla sugar works at half the amount, but it's not the same. Short on brown sugar? White sugar plus 1 tsp molasses gets you close. The almonds are optional but add that perfect crunch—Trader Joe's has the best toasted slices. If you can't find them, regular almonds toasted in a dry pan for 3 minutes work too. The cinnamon should be fresh—if it smells like dust, toss it. Penzeys spices are my go-to for quality, but the store-brand stuff works fine if it's recent. And if you're wondering about the extra 2 tbsp flour? That's for dusting your work surface—trust me, it's worth it.
This dough is best made the night before—it develops more flavor as it rests. Wrap it tightly in plastic wrap and let it sit at room temp until morning. The filling can be prepped ahead too—just store it in the fridge until you're ready to fold it in. Once baked, the bread stays soft for 3-4 days if you wrap it in a clean kitchen towel. For longer storage, freeze slices wrapped in parchment—toast straight from frozen for best results. And if you make a double batch? I won't judge—it disappears fast around here.
Why You'll Love This Recipe
- No-Yeast Struggle: I’ve made this bread more times than I can count, and I’ve never had yeast fail me—thanks to that reliable Bob’s Red Mill flour and the slow rise in the fridge. The dough comes together in minutes, and the yeast wakes up perfectly every time, even if I forget to take it out of the fridge until morning.
- Warm Spice Hug: That first pull-apart bite? Pure cinnamon-sugar bliss. The butter gets worked into the dough until it’s fluffy but not greasy, and the raisins plump up just enough to feel like little bursts of sweetness—not too sticky, not too dry. Honestly, it’s the kind of bread that makes me want to eat it straight from the pan, no shame.
- Breakfast or Snack Star: This isn’t just toast—it’s a morning hero, a lunchbox lifesaver, and the star of my after-school snack rotation. Toast it for a buttery crunch, slice it thin for French toast, or just tear off a chunk with peanut butter. My kids fight over the leftovers, and I don’t even have to bribe them.
- Leftovers That Pay Off: One loaf lasts my family five days—and that’s with me sneaking slices. The crust stays crisp for days if you wrap it tightly, and the crumb stays soft enough to eat cold with jam. Plus, the ingredients are cheap enough that I can bake two loaves for the price of one store-bought, and still have change left for coffee. Smart move.
Step-by-step instructions for bob's Red Mill cinnamon raisin bread
Here's how to create that perfect swirl of cinnamon sugar and raisins in every slice.
Activate the Yeast for Perfect Rise
In a small bowl, combine the 0.5 cup warm whole milk (about 110°F) with the 0.25 cup granulated sugar and 2.25 tsp active dry yeast. Let it sit for 5-10 minutes until it becomes frothy and bubbly. This tells you your yeast is alive and ready to work.
If it doesn't bubble after 10 minutes, your yeast might be dead—start over with fresh yeast. The warm milk should feel comfortable to touch, not hot. Too hot milk kills yeast instantly, and too cold milk won't activate it properly. This step sets the foundation for your bread's rise.
Mix the Dough Until Smooth
In a large bowl, whisk together the 4 cups Bob's Red Mill all-purpose flour, 1 tsp sea salt, and 2 tbsp ground cinnamon. Create a well in the center and pour in the yeast mixture, 1 whole large egg, and 1 tsp vanilla extract. Using a wooden spoon, gradually incorporate the dry ingredients until a shaggy dough forms.
Once the dough comes together, turn it out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. You'll know it's ready when it springs back slowly when poked. If it feels sticky, add 1 tbsp flour at a time until it holds its shape. This kneading develops gluten, which gives your bread its structure.
Prepare the Filling and First Rise
In a small bowl, mix together the 0.5 cup light brown sugar, 2 tbsp granulated sugar (from the ingredients list), and 1 cup plump raisins. Stir in the 0.25 cup toasted sliced almonds if using. Shape the dough into a rectangle about 12x8 inches on a parchment-lined baking sheet.
Spread the butter over the dough surface, leaving a ½-inch border uncovered. Sprinkle the cinnamon sugar mixture evenly over the butter, then gently roll the dough into a log starting from the long side. This creates those beautiful swirls when sliced. Cover the dough with a clean kitchen towel and let it rise in a warm place for 1-1½ hours or until doubled in size.
Shape and Second Rise
Once the dough has risen, transfer it to a lightly floured surface and gently shape it into a loaf pan. The dough will be soft and slightly sticky—don't overwork it. Brush the top with a little milk or egg wash if desired, then cover again and let it rise for another 30-45 minutes until it's just about to overflow the pan.
Here's the thing—don't let it rise too long or it'll collapse when baked. The top should be slightly domed but not cracked. Preheat your oven to 375°F while the dough rises. This ensures your oven is hot enough when you're ready to bake, preventing any delays that could affect texture.
Bake to Golden Perfection
Bake the bread for 30-35 minutes until the top is deep golden brown and an instant-read thermometer inserted into the center reads 190-200°F. The bread should sound hollow when tapped on the bottom. If the top browns too quickly, tent it with foil to prevent over-browning.
Let the bread cool in the pan for 10 minutes before transferring to a wire rack. This resting period prevents it from falling apart when sliced. The aroma of warm cinnamon and raisins will fill your kitchen—worth every minute of waiting. Slice while still slightly warm for that perfect pull-apart texture.
Pro Tips For Making Bob'S Red Mill Cinnamon Raisin Bread
- Bloom the Yeast Properly: DESCRIPTION: Skip the warm water test—just mix the yeast with 1/4 cup warm milk (110°F) and 1 tablespoon sugar from the recipe, then let it sit for 5-7 minutes until foamy. If it doesn’t bubble, your yeast is dead, and starting over saves frustration later. (Yes, even if you’re impatient like me.)
- Measure Butter Cold: DESCRIPTION: Scoop that unsalted butter straight from the fridge—no softening needed. Pack it firmly into the measuring cup for accuracy, then let it sit at room temp for 10-15 minutes before creaming. Over-soft butter = greasy dough; cold butter = flaky layers. Trust the process.
- Don’t Overmix the Dough: DESCRIPTION: Once the flour hits the wet ingredients, mix just until combined—about 2 minutes by hand. Overworking the dough kills the raisins’ moisture and makes the bread dense. Stop when it’s shaggy, then fold in raisins gently. Your future self will thank you.
- Proof Until Doubled, Then Doubled Again: DESCRIPTION: The dough will look done before it’s ready—wait until it fills 75% of the bowl, then give it another hour. Cold kitchen? Move it to a warm spot (like near the oven with the light on). Underproofed dough collapses; overproofed dough flattens. The sweet spot is puffy but still springy to the touch.
Regional styles of this dish
Classic American Style
This is the version most of us grew up with—soft, pillowy bread with bold cinnamon swirls and plump raisins. The key here is using SunMaid raisins (they stay juicy) and a generous 2 tbsp cinnamon for that warm spice punch.
I like to add toasted sliced almonds on top for crunch, just like my grandma used to do. The secret to that perfect rise? A second proof in a loaf pan—this creates that classic pull-apart texture we all love.
Serve warm with unsalted butter for the ultimate breakfast treat. 🥖
European Sweet Bread
In France and Germany, this bread often takes on a more dense, slightly chewy texture—think brioche meets cinnamon swirl. Swap the all-purpose flour for Bob's Red Mill bread flour (higher protein) and reduce the sugar slightly to 0.25 cup total.
Add 1 tbsp honey to the dough for depth, and fold in dried apricots instead of raisins. Bake in a pullman pan for that iconic European shape, and brush the top with egg wash before baking for a glossy finish. 🌍
Southern U.S. Twist
Down South, they love their cinnamon bread extra gooey—almost like a cross between bread and cake. Use 1 cup brown sugar in the filling and add 1 tsp molasses to the dough for richness. Some bakers even fold in chopped pecans for a Southern-inspired crunch.
The dough gets a longer first rise (2 hours) for extra tenderness, and the bread is often baked in a cast-iron skillet for a crispy crust. Serve with peanut butter for a true Southern combo. 🍯
Vegan Adaptation
For a plant-based version, replace the egg with 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use coconut oil instead of butter.
The yeast activates in warm plant-based milk (like oat or almond), and the dough needs 5 extra minutes of kneading to develop gluten without eggs. The filling stays the same, but add 1 tsp apple cider vinegar to the dough for extra rise.
This version is just as soft and fragrant—perfect for vegan breakfast tables. 🌱
Gluten-Free Version
Using Bob's Red Mill 1:1 Gluten-Free Flour Blend, you can still achieve that tender crumb with a few tweaks. Increase the xanthan gum to 0.5 tsp for structure, and let the dough rest 30 minutes after mixing before shaping.
The filling stays identical, but reduce the raisins to 0.75 cup—they’re more concentrated in flavor. Bake at 350°F for 40-45 minutes (gluten-free bread needs more time). The result? A soft, slightly denser loaf with all the cinnamon goodness. 💪
Nutrition facts
Frequently asked questions about homemade cinnamon raisin bread
Why does my dough feel too sticky after kneading?
Sticky dough happens when the gluten isn't fully developed or the humidity is high. Try adding 1 tbsp flour at a time until the dough holds its shape, but don't over-flour it or the bread will turn dense. Also, make sure your kitchen isn't too humid—try kneading near an open window or use a stand mixer with a dough hook to reduce stickiness.
Can I make this bread without a stand mixer?
This recipe works perfectly by hand. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Press down hard with the heel of your hand and fold the dough over itself—this builds the gluten just like a mixer would. The key is patience and consistent pressure.
How do I know when the bread is fully risen?
Look for two key signs: the dough should double in size and have a slightly springy texture when gently pressed. If you poke it lightly with your finger, the indentation should slowly spring back. For the second rise, the dough should nearly reach the top of your loaf pan—it should feel firm but still jiggly at the top.
What if my bread turns out too dense?
Dense bread usually means the dough didn't rise enough or was overworked. Next time, make sure your yeast is fresh (test it in warm water first) and give it plenty of time to rise in a warm spot. Also, avoid kneading too vigorously—just until the dough is smooth. If it happens, try slicing thinner and serving warm with extra butter to soften it.
Can I substitute regular flour for Bob's Red Mill?
While you can use regular all-purpose flour, Bob's Red Mill creates a lighter texture due to its slightly lower protein content. For best results, stick with the brand, but if you must substitute, add 1 tsp vital wheat gluten per cup of flour to mimic the texture. The flavor won't be identical, but it'll still be delicious!