Cinnamon-Raisin Bread

Cinnamon-Raisin Bread

I call this braided loaf “Tunnels of Cinnamon” bread for the beautiful tunnels of brown sugar and cinnamon inside the braids. Use moist raisins. If your raisins are dry, soak them in boiling water for 5-10 minutes, then drain and blot. Have all your ingredients at room temperature and ALWAYS AERATE YOUR FLOUR BEFORE MEASURING. - Jenny Jones

Prep Time: 40 minutes

Cook Time: 25 minutes

Total Time: 2 hours, 20 minutes

Makes: 1 loaf

Cinnamon-Raisin Bread


  • 2 cups bread flour
  • 1 packet (2 tsp./7 gms) yeast - instant or active dry
  • 1/4 cup sugar
  • 1/2 teaspoon salt

  • 3/4 cup 1% milk heated to 120-130° F for instant yeast (or 110-120°F for active dry)
  • 3 Tablespoons oil (canola or extra light olive oil)
  • 1 egg

  • 1 cup moist golden raisins (I use Sun-Maid)
  • 1/4 – 1/2 cup additional flour
  • 2 Tablespoons softened butter or transfat-free margarine
  • 1/4 cup brown sugar
  • 1 Tablespoon cinnamon

  • Egg wash: 1 egg yolk + 1 teaspoon water
  • Glaze: 1 cup powdered sugar + about 2 Tablespoons milk


  1. Combine flour, yeast, sugar & salt in a mixing bowl.
  2. Add warm milk followed by oil and egg.
  3. Beat with electric mixer on medium-high for 2 minutes.
  4. Stir in raisins and enough flour to form a mass.
  5. Transfer to a floured surface and knead 100 turns.
  6. Cover dough and let it rest for 10 minutes.
  7. Meantime, line a baking sheet with parchment paper and combine brown sugar & cinnamon in a bowl.
  8. Roll dough into 9 x 12-inch rectangle. Cut into three 3 x 12-inch strips.
  9. Spread butter down the center of each strip. Top the butter with narrow rows of the brown sugar mix, keeping away from the edges.
  10. Pinch the strips closed, moistening the long edges if needed to stick. Go over sealed edges with floured hands to make three sealed ropes with filling inside.
  11. Form into a braid, tucking in edges. Place on baking sheet. Cover with a towel and let rise in a warm spot for 1 to 1 1/2 hours 'til double in size.
  12. Brush loaf with egg wash. Bake in preheated oven at 375° F for 25 minutes. If needed, cover with a foil tent the last 10 minutes to prevent over-browning.
  13. Let rest 10 minutes and top with glaze.

Cinnamon-Raisin Bread

93 Comments on "Cinnamon-Raisin Bread"

  1. AnaMaria

    Hi, Jenny! I just made this bread….the house smells great, the bread looks like it’s made by a professional😎😜, and it just taste soooooo good! It definitely will be in my rotation…..thanks a lot!

  2. Brisy

    Hi Jenny! I just made this bread tonight and I have to say it was so delicious! I was in awe that I was able to make it at home since I don’t own a stand mixer! Your recipe is wonderful and it works well using a wooden spoon and a little elbow grease. Thank you so much for this recipe and inspiring me to try! Your delightful personality shines through and I absolutely love your videos!

  3. Neeta

    Hello Jenny!

    Much love to you all the way from India! I love your recipes, and especially your simple, lucid style. It makes baking so much more fun.

    Jenny, I use fresh yeast for the breads. How much fresh yeast should substitute a teaspoon of dry, powder yeast?


    • Jenny

      I have never used fresh yeast but you can find this information on the internet.

  4. James

    Hi Jenny. For the last two days I have made your Whole Wheat Bread. And today I made the Cinnamon Raisin Bread. I have to say that both are absolutely delicious. My wife loves raisins and this bread was great. Thanks for your great recipes and videos. This is honestly the first time I’ve ever made bread and it couldn’t of been easier. Now. How about a great jalapeño cheddar bread?? Thank you!! 🙂

  5. Yulia

    Hi Jenny. I have a question. I don’t have an electric mixer. So I did everything by hand. However, the dough is extremely sticky. I can’t even knead the dough because it’s just so sticky. What do I do? Should I keep kneading?>

    • Jenny

      I hope you didn’t change the recipe. If not, you can try adding only enough flour so you can knead the dough.

  6. gambra 1


  7. LaTrice

    I found your blog through a Google search engine. I’m a HUGE fan of cinnamon raisin bread. I can’t wait to make this recipe. 🙂

  8. gizelleRosemary

    Hi Jenny, I love your charisma, it is so inspiring, i can help but look at your video over and over again you are too cute, Presently at this moment I am making your loaf and my question for you is, can i use milk to brush my loaf instead of the egg and can I omit the egg from the recipe all together, am I am from Trinidad and Tobago.

  9. Bonnie

    Can I freeze this bread?

    • Jenny

      In my opinion, frozen bread is never as good as fresh, but you can freeze bread. But if you do, I would not adds the glaze – you could add it after thawing and warming it up.

  10. Rita Miller

    Made the cinnamon raisin bread braid today and it was very good. With the help of your video it was very easy to make. Thank you for the recipes and video. I will be making other dishes!

  11. Dia

    Hi Jenny
    I love your recipes and have tried the cinnamon raisin bread and the simple chocolate cake. Turend out to be amazing. My only problem is that the powdered sugar doesn’t melt in the glaze or the frosting. What could be the possible reason?
    Thank you

    • Jenny

      I wonder if you are using real powdered (confectioner’s) sugar? Powdered sugar dissolves as soon as you add any moisture. If it dissolves but doesn’t “melt” on the bread, then the bread was probably too cold. It must we warm when adding the glaze. Let me know what brand/type of sugar you are using for the glaze and will try to help further.

      • Dia

        Hi again,

        I use “silver spoon” a uk brand. I also tried another brand and the result is the same. The glaze melts and the frosting gets the right texture yet I feel the powdered sugar in my mouth as if it didn’t dissolve properly.
        Is this related to the temperature of milk used or not enough whisking?

        Thank you

        • Jenny

          I use cold milk from the fridge for my glaze and I only stir it with a spoon for a few seconds. Silver Spoon appears to be made from beet sugar and that might be the problem. I think you will have a better result if you can find a powdered sugar that is pure cane sugar that’s made from sugarcane and not from beets. If you can’t find cane powdered sugar, you might try sifting the one you have but only after measuring.

  12. Sandy

    Jenny, just want you to know I found your videos on YTube and I enjoyed watching them. I am looking forward to trying your recipes and I am glad I found you on E-Mail and can print your recipes. Thanks.

  13. Su Ling

    Dear Jenny,
    I found your site by chance while I was searching for recipes and I was impressed by the fact that you didn’t use butter or margarine in your cinnamon rolls and cinnamon-raisin bread. I was so excited to try out this “unusual” recipe. So, I made this bread today and it turned out very well. The bread is so soft!
    I feel like I must write you to congratulate you and thank you for sharing your recipes. I am going to try your other recipes as well.

  14. Jeanne

    If you haven’t made this bread you are really missing something wonderful. It was so much fun to make, although it looked very hard, it wasn’t. So easy.

    This is the bread that we’re making for Christmas. I may add nuts, but otherwise it’s incredible. I never knew I could make bread like this.

  15. Crystal

    Tried your Cinnamon-Raisin Bread…..all I can say is WOW. Thanks so much for sharing, it was a great hit I’ll tell you.

  16. Donna

    Jenny, ur bread looks delicious! have u ever tried making this dough in a food processor? It saves the step of hand kneading..

    • Jenny

      I never have used a food processor to knead bread, probably because I like to get a feel for the dough in my hand.

  17. Mitsi

    Jenny Can I use gluten free flour. thanks

    • Jenny

      I have no experience with gluten free baking but I believe that yeast breads need gluten. You could look at some gluten-free baking websites for a better answer.

  18. Brook

    Hey Jenny. I was wondering if I could leave out the raisins completely.

  19. Irish

    Hi Jenny! :’) Can I use a hand mixer instead of stand mixer?

    • Jenny

      You can use a hand mixer if the motor is strong enough. If not, you can mix it by hand but the dough will require more kneading – maybe 200 turns.

  20. Joyce

    I am going to make this tomorrow &I thinking of using half bread flour &half whole wheat flour. What do u think will let u know what happens.

  21. Joyce

    I checked with u on using nuts instead of raisins what about nuts & mini chocolate chips.

  22. Law S

    Thank you so much, your recipes are great. I’ve made this loaf probably five or six times now, always with request for more. I’ve also made it without the glaze and it’s just as good. The cinnamon rolls are also excellent! Again, thank you so much for sharing your talents!

  23. Celia

    Jenny, thank you. I made this recipe for July 4th. I was a hit. I’ve had three requests for this weekend. It is amazing

  24. Theresa

    Jenny, can I be really lazy and use my bread machine on the dough cycle?

    • Jenny

      I have never used a bread machine so I’m sorry I don’t know but I think bread machines require specific recipes that work in their machine. You could use the machine to make their recommended sweet dough and then proceed with my method after that… ?

  25. Joyce

    Can I use nuts instead of raisins? My son doesn’t like raisins but would really like to make this bread. Thank u

    • Jenny

      Yes, you can use nuts – walnuts would work well.

  26. Margaret

    I love your sense of humor! You also do an excellent job of explaining, guiding and instructing your followers through your web site. I will be baking one to=night…. the occasion…. I just cut 10 acres of grass and my husband finished transplanting our new trees at the farm. Thanks again.

  27. Gean

    Hi Jenny just finish making this cinnamon bread and it came out very nice.Every one in my house love it.

  28. Hani

    if we don’t use a mixer do we have to knit double?

    • Jenny

      If you don’t have a mixer you can combine the ingredients by hand. Beating with a mixer reduced the kneading time so yes, you would have to knead it longer, probably double, until the dough is smooth and elastic.

      • Hani

        an i use all purpose flour instead of bread flour?
        i am sorry for asking so many questions

        • Jenny

          No problem. I should have noted it in the recipe but yes, all-purpose flour will be fine.

  29. Irene

    Can I let it rise overnight and bake in the morning? I want to bake it Easter morning, but don’t have time to make it in the morning.

    • Jenny

      I don’t think you can leave it out overnight to rise because it would probably rise too much. But I believe you can assemble the loaf, then cover with plastic and refrigerate it overnight. In the morning, you would let it rise and bake. I hesitate to guarantee that this will work but I have done my cinnamon rolls this way with great success.

      • Hani

        is an electric mixer necessary ?
        And thank you for your amazing and healthy recipes.

  30. Michelle

    Hello Jenny

    Made it tonight and we loved it. It was so easy, It looks beautiful and taste great, I took pictures to show everyone.
    Love your videos



  31. Lara

    Hi Jenny,

    I don’t have a stand mixer, and this might sound like a super dumb question, but it is okay to do all the mixing by hand? I am aware that it might take a little longer.

    Another question: Is it okay to add the yeast to warm milk separately to ‘proof’ the yeast instead, and then add it to the flour? I am a beginner with baking and experimenting with bread, and worried that my milk won’t be warm enough.

    Thanks for the help in advance, love your videos. 🙂

    • Jenny

      You can proof the yeast if you like and then add it to the flour. And you can mix by hand. (remember, people baked before we had electric mixers!) Using the mixer for 2 minutes only helps reduce the kneading time so you may have to knead it a little longer until it’s smooth and elastic. Good luck!

      • Lara

        Thanks for all your help, Jenny- I made the perfect loaf of bread. It was delicious, and the cinnamon and sugar really made my house smell like a beautiful bakery!
        Thank you so much again- I’m definitely going to try out more of your recipes. 🙂

  32. Marjean

    Jenny, I feel like you’re part of the family. I married a Polish man and he appreciates the Polish cooking and baking I do from your recipes.

  33. Zaira

    Hi Jenny,

    Can I use soya or almond milk instead of regular milk ? Or even just water ?


    • Jenny

      I have only used milk but I see other similar recipes that use both soya or almond milk so I believe it would be okay.

  34. Anne Piper

    How do you store this with out making the topping weep and dissolve but still maintain the freshness of the bread? It takes us more than a day to consume entirely!!

    • Jenny

      I haven’t made it for a while so I’m trying to remember. I know that air-tight storage won’t help the topping stay put but I seem to remember storing it on a plate with a cake cover but I lifted one side just a bit with a flat knife so a little air gets in. If that doesn’t work for you, you can always whip together a little more frosting to add the next day. Next time I make it, I will try to be more helpful on this & make a note of how I store it. I can’t make it too often because… well because I will eat half the loaf the first day. Sorry I couldn’t be more help.

  35. sylvia

    Hi Jenny, i was really love your this recipe, my 1st try experience to start to bake, i have did it well and my family are so like to taste my 1st baked, is was so delicious. My confident is all from your good sharing. Thank you so much for your kind to let us know how simple step and easy for us to follow…

  36. Larry

    Hi Jenny
    I was surfing the internet the middle of November looking for desert recipes and I saw your website. I was curious if this was the same Jenny Jones I used to watch on TV in the 90’s “The Jenny Jones talk show”. Well I love your recipes.

    I made your Homemade Cinnamon Rolls over the Thanksgiving and Christmas holidays and they were a big hit with several members of my family.

    Since then I have made the Donuts, Homemade Tortillas and in the morning I am going to cook the Cinnamon-Raisin Bread. I am sure it will be good also. I can’t believe I am baking all this stuff. Sunday evening I am going to try the Apple pie and maybe I’ll try not to bake anything for a while. Thank you very much.

    Larry, Arlington, Tx

  37. Khabirah Abdul-Azeez

    I have made this two times already and both times tasted great. Looking forward to making more.

  38. joy

    hello ms. jen,im using a small convection you know convection oven cooks faster than the ordinary oven..will i lessen the temperature of the heat and the time of cooking?..

    • Jenny

      I don’t use my convection feature for baking because I’m always afraid something will burn, but the general rule is to drop the temperature by 25 degrees Fahrenheit and to start checking the dish when three-quarters of the normal cooking time has passed. Good luck!

  39. jay cee

    Delicious, my family love this! You make cooking such fun, love your style 🙂

  40. C Garvin

    Oh Jenny, I just adore you and your video recopies! I always check with you first if I want to make something special. I made this bread a few months ago and it was sooooo delicious! I wanted to make again for Thanksgiving but I just wanted to re-watch you do it first. So sweet and so entertaining. I so enjoy your enthusiasm and spirit. You are so inspiring 🙂 Keep up your great work.

  41. kitchenladyful

    Omg Jenny I made this yesterday and it was the best!!! Family went nuts over it!!! Thank you so much for all of your delicious recipes!

  42. Ann

    Hi jenny. You said in the video that we can use all purpose flour for the bread, would i still add the same amount,do I add more or less.

  43. Elaine

    Can I use my standing mixer for the kneading process. Not very confident I will knead correctly

    • Jenny

      Yes, you can. I just don’t have luck with the kneading hook, plus I like to feel the dough but kneading by hand or by machine are both fine.

  44. Nadia

    Hi Jenny , my nam is Nadia and I love your recipes and your videos!
    please how much is milk milliliter ?
    thank you

  45. grace

    hi jenny,
    just want to ask , is it possible to put overnight the dough into the fridge and bake early morning? many thanks!

    • Jenny

      Yes, you can do this recipe overnight. After the loaf is filled and braided, cover it with plastic and refrigerate overnight. Remove from fridge in the morning and let rise in a warm spot for about 1 1/2 hours until it’s doubled in size. Then bake.

  46. kim

    Hello Jenny,
    Made your cinnamon rolls for my parents and husband and they were a hit! Such a hit in fact that my mom asked me to show her how to make them the next day.

    Great site with great recipes! Thanks for putting all these delicious recipes on here for all to try!

  47. Kadi

    Hi jenny,

    I made the bread yesterday but the dough didn’t rise. What I am doing wrong, please help me.

    • Jenny

      There are two possible reasons for dough not to rise. One is temperature. If the water is too hot or too cold, the dough will not rise. It’s best to use an instant-read thermometer for the milk and also to check your package of yeast for the right temperature. Some say 120 degrees F while others say 110. Another reason could be that the yeast is bad. If you don’t bake a lot with yeast, it could be expired. This is why people often “proof” yeast by letting it stand in warm liquid (with a little sugar) until for 10 minutes. If it bubbles up, then it’s okay. Here is a link on how to proof yeast:

  48. Carolyn Lee Young

    This looks so amazing! I can’t wait to make this delicious looking, and because you made it look so devine, taste this bread. Wow Jenny, you go girl! What a wonderful cook you are. I also enjoy how happy you’ve always been, and you make probably all of our day just watching you smile, cook and enjoying your recipes.
    I made your No Knead Pizza in the cast iron, and let me say, I may never buy the crust from Whole Foods again. Your pizza is the very best. Thank you

  49. Unyime

    Pls Jenny, what do u mean by additional flour?

    • Jenny

      After the 2 cups of flour are used, you still need an additional (extra) 1/4 to 1/2 cup of flour to make it a firm dough.

  50. cj

    Thanks for the recipe!!
    I converted everything to grams and milliliters(europe 🙂 ) and this is the result:

    I’m very happy!! Thanks!

  51. Elizabeth

    Jenny, I love your humor and your recipes! Made this bread and all I can say is “Yummy, yummy, got love in my tummy!”

  52. Michael

    I am in the process of making this bread and it looks amazing! One question though; can I leave it to rise at room temperature? I don’t have a warming drawer and it’s hard to get my oven just right instead of prebaking it. Any tips? Thank you again!

    • Jenny

      No problem. It will rise at room temperature but it may take a little longer. (You can also try putting it on a low heating pad or under a lamp)

  53. Marina

    I tried the recipe, and everyone in the house loved it. Making it again tomorrow 🙂 was delicious…..thanks for the recipe

  54. Ehab

    Jenny, you’re amazing…I’ve just made it and it was perfect..but I want to ask about the glazing, when I use the glazing on the bread the glazing became transparent not white like yours so you have any suggestions?
    Greetings from Egypt…I’m your egyptian fan :D

    • Jenny

      It’s good to know you like this bread. Regarding the glaze, it sounds like you need a little more powdered sugar or a bit less milk. It’s hard to give an exact measurement on how much milk to use because people measure powdered sugar differently. So next time, add the milk very very gradually and keep your glaze on the thicker side. Oh… one more thing. If you glaze it too early while the bread is too hot, that would also make the glaze “melt” and be thinner. I hope that helps.

  55. km

    I made this today for family dinner. Everyone loved it though my dough came un pinched. Next time I will use water to close the seams.

  56. GailnVirginia

    I am going to make this for my daughter and surprise her when she returns from Disney World Easter Saturday. She and her g’daughters will so love it.
    Thank you for sharing…I know it will be so glad I found you after I got my Kindle Fire. What a pleasure to see another lady enjoy sharing the love of cooking/baking with others I look forward to your natural way of presenting your recipes.

  57. Richard

    My mom used to make this for me! Just watching you make it I can smell it baking in the oven! Delicious! I need a glass of ice cold milk to go with it!

  58. Kentucky Homestead

    I generally make swirl cinnamon raisin bread but I am SO going to try this method!! I love the “presentation factor” of the braids, it looked incredible. Great video!!

  59. sandra

    Jenny this bread looks just delicious I have one question can I use regular flour or it has to be bread flour? thank you

    • Jenny

      You can use regular flour but it may take a little longer to rise.

Leave a Comment