Easy Cinnamon Raisin Bread Machine recipe (Egg-free)

There’s nothing quite like the aroma of freshly baked cinnamon bread filling your kitchen. This cinnamon raisin bread machine recipe is one of those delicious bread machine recipes that makes a soft, sweet loaf—the kind of homemade bread you can easily bake in your own bread maker, perfect for breakfast, French toast, or snacking.

Bread Machine Cinnamon Raisin Bread

There’s something extra special about the smell of cinnamon bread baking on a cool day — it instantly makes your home feel cozy and festive. 

This bread machine recipe takes all the effort out, leaving you with a soft, sweet loaf that’s perfect for toasting, buttering, or serving alongside a hot cup of tea.

As it bakes, your home fills with the cozy aroma of cinnamon and raisins, and soon you’ll have a warm, fluffy loaf ready to slice. 

If you love this, you might also enjoy my soft and pillowy Japanese Milk Bread or the lightly sweet Honey Wheat Bread — both made in a bread machine. They are equally simple and perfect for breakfast.

Ingredients

Wet Ingredients:

• 3/4 cup (180ml) Lukewarm Milk
• 2 tbsp (28 g) Unsalted softened butter 
• 2 tbsp (25 g) Brown sugar
• 1/2 tsp salt

Dry Ingredients:

• 2 3/4 cups (330 g) bread flour or all-purpose flour
• 1 1/4 tsp ground cinnamon
• 2 tsp (6 g) instant yeast

Add-ins (to be added later or using fruit/nut dispenser):

• 2/3 cup (100 g) raisins

Ingredient Notes

Step by Step Instructions

Step 1: Soak the Raisins
Start by soaking the raisins in warm water for 10–15 minutes to make them plump and juicy. Once soaked, drain them and pat them completely dry — this prevents excess moisture from affecting the dough.

Step 2: Prepare the Bread Machine Pan
Ensure the kneading paddle is securely in place. Layer the ingredients in the bread pan following this order:

1. Wet ingredients – milk and softened butter, sugar, and salt (image 1).
2. Dry ingredients – bread flour, cinnamon, and yeast (make a small well in the flour for the yeast) (image 2).

📌 Tip: Following the layering recommended by your bread machine ensures proper kneading, proofing, and baking.

Step 3: Set the Bread Machine
Select the Sweet Bread setting on your machine, choose 750 g loaf size, and set the crust to medium. Press start and let the machine begin its first kneading and resting cycle.

Step 4: Add the Raisins and Adjust Dough

If the dough ever feels too sticky, you can add 1 tbsp flour—only if needed.

Close the lid and resume the cycle, letting the machine complete kneading, proofing, and baking.

Step 6: Cool
Once the bread machine completes its dough cycle, carefully remove the bread pan using oven mitts. Let the bread rest in the pan for 5 minutes, then transfer it to a wire rack to cool completely before slicing.

Storage Instructions

• Room Temperature: Once the bread has completely cooled, store it in an airtight container or a resealable plastic bag or wrap it in aluminum foil to preserve the cinnamon flavor and soft texture. It will stay fresh for 2–3 days at room temperature. A slice of cinnamon raisin bread is perfect toasted with cream cheese, maple syrup, or butter the next day.
• Freezing: For longer storage, slice the bread and wrap it tightly in plastic wrap or foil, then place it in a freezer-safe bag. It can be frozen for up to 2 months. Thaw slices at room temperature or lightly toast them before serving for the best results.

📌 Tip: Keep the bread wrapped tightly and avoid refrigeration, as cold temperatures can dry out the soft, fluffy texture of this cinnamon raisin loaf.

Best Tips

• Pat the Raisins Dry: Always drain and pat the soaked raisins completely dry before adding them to the dough. This prevents excess moisture that can make the bread soggy.
• Check Dough Consistency: When adding raisins during the second knead, adjust the dough if needed — add 1 tsp milk if it feels slightly dry, or 1 tsp flour if it’s too sticky.
• Avoid Adding Extra Milk: Stick to the milk quantity listed in the recipe. Too much liquid can cause the bread to sink.
• Do Not Disturb the Dough Cycle: Let the bread machine complete the kneading, proofing, and baking cycles without interruption. 
• Keep the Lid Closed: Do not open the lid after the kneading process, that is, after you have added the raisins; the second rise or second time the dough is kneaded; this ensures even rising and a nicely domed loaf.
• Use Fresh Yeast: Fresh instant or bread machine yeast gives the best rise. Old or expired yeast may lead to dense bread.
• Alternative Method to Avoid Sinking Raisins: If you’re worried the raisins will sink to the bottom of the pan, you can remove the dough after the kneading cycle, fold in the raisins, and place the dough in a lightly greased loaf pan. Let it proof at room temperature until it roughly doubles in size, then bake it in the oven
• Cool Before Slicing: Let the bread cool completely on a wire rack to set the crumb. Slicing too early can make the loaf gummy.

Frequently Asked Questions

Related Recipes

1. Bread Machine Honey Wheat Bread
2. 2 lbs Sandwich Bread in Bread Machine
3. Bread Machine Dinner Rolls

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