This post may contain affiliate links. Please read my disclosure policy.
It's no secret how much I absolutely love no knead artisan style bread. That golden, crispy crust on the outside with a fluffy, soft, chewy inside...ready to get baking?? Yup, me too. Say hello to my newest iteration, no knead cinnamon raisin bread!
Dan says this bread tastes like oven warmed cinnamon buns! A healthier version with no sugary icing on top but you get the point.
...
In case you don't, it's delicious. Slather a slice with a little bit of butter or even just plain ! TBH I could probably eat the entire loaf in one sitting.
Plus, it's SO easy to make! Combine everything in a bowl and make a shaggy dough (as seen below). Leave it in a warm place over night, shape, rest, and bake! That's all there is to it.
No kneading necessary to go from this ⤴ to this ⤵. Seriously, absolutely none!
This bread is great as a breakfast toast, with jam, a little butter, or even plain on it's own! Plus, while you make this bread, your whole house will smell like cinnamon 😍.
Oh AND you can use any leftovers for a spectacular bread pudding. Not that I ever have any leftovers of this recipe but you know what I mean.
No knead cinnamon raisin bread recipe below!
No Knead Cinnamon Raisin Bread
- Total Time: 12 hours 45 minutes
- Yield: 1 large, round loaf 1x
Description
Easy, simple golden crusted artisan bread with golden and black raisins and light cinnamon flavor. No kneading necessary!
Ingredients
- 3 cups all purpose flour
- 1 ¾ teaspoon coarse salt
- ½ teaspoon active dry yeast
- ¼ teaspoon white sugar (for activing the yeast)
- 1 ½ cups warm water (around 110°F)
- 2 teaspoons ground cinnamon
- 1 cup raisins (I used ½ cup golden raisins and ½ cup black raisins)
Instructions
- Activate the yeast: Pour warm water into a small bowl. Sprinkle yeast on top. Add sugar and give the mixture a small stir. Place the bowl in a warm place for about 10-15 minutes. Be patient! If yeast is activated, you will see foam on top of the mixture, and even a few small bubbles. Also, if you take sniff, it will smell very much like yeast.
- In a large bowl, whisk together flour, salt, cinnamon, and raisins. Add water and yeast mixture and mix until just combined into a sticky, shaggy dough. Cover the bowl with plastic wrap and let sit for 12-18 hours at room temperature. After the dough has risen for at least 12 but preferably 18 hours, it should look loose and very moist with plenty of bubbles on the surface.
- When the dough is ready, preheat the oven to 450˚F. Place a 6 to 8qt dutch oven or cast iron pot in the oven to heat up for 30 minutes before baking.
- Place dough on a well floured surface and, using plenty of flour on your hands, gently pat it into a ball shape. Score the top of the dough as desired.
- Place it onto a piece of parchment paper, sprinkle the top of the dough with more flour, and cover with saran wrap while you wait for your pot to heat up.
- Remove the saran wrap and place both the parchment paper and the dough into the heated pot so that the parchment lines the bottom. Place on a middle rack and cook, covered, for 30 minutes. Remove the cover and cook another 10-15 minutes, until bread is golden. Cool on a wire rack.
- Prep Time: 12 hours
- Cook Time: 45 minutes
Janel B Barthe says
I don 't have a suitable pot...any suggestions?
Rick says
Not sure as to how much cinnamon to use
Aberdeen says
2 teaspoons! Recipe updated, thanks for pointing this out.
CK says
Let the dough sit for 12-18 hrs in the fridge or at room temperature (on the counter)?
Aberdeen says
At room temperature! I'll update the recipe to specify this. Thank you for bringing it to my attention!