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This delicious, no-knead, no-mixer, Cinnamon Raisin Brioche Bread has a sweet, buttery, tender-crumb that studded with plump raisins and swirled with cinnamon sugar.
I've been trying really hard to stay away from this Cinnamon Raisin Brioche Bread as it's pretty much IMPOSSIBLE to just eat one slice. However, since I was starting to write this post, I thought it was important that sample a slice... you know, just so I could do a good job describing this delicious bread to you. Goodness! The things I do for you...
But now I can verify the statement above... it truly is IMPOSSIBLE to eat just one slice!
Our family used to take a vacation to a lovely beach in South Carolina. The beach was never crowded, the sand soft and white and the water took on a beautiful azure hue as the sunlight danced on the waves lapping the shore. We looked forward all year long to our time together and the lovely beach. Another thing that everyone anticipated was a wonderful bakery (called Kudzu Bakery) in a little town nearby. And although the bakery had drool-worthy croissants, sweet rolls, cookies, pies and cakes, their cinnamon raisin bread was out-of-this-world amazing.
When I took the first bite of this Cinnamon Raisin Brioche Bread, I immediately transported to the fabulous Kudzu Bakery and felt like I had cracked the code! It's sweet "but not too sweet" as described by one of my taste-testers. The tender, buttery crumb of this bread (adapted from our No-Knead Brioche Bread) is delicious on its own but add a swirl of cinnamon sugar and a generous scoop of raisins and you definitely take it to that impossible-to-eat-just-one-slice status.
Other statements from test-taster friends and neighbors were:
"The bread is 5 star and the loaf is almost small enough to eat the whole thing. #dangerous"
"I just had a piece of raisin bread. Oh my! That is delicious!"
No Kneading
It's a bit magical to me how this Cinnamon Raisin Brioche Bread has such a delicious tender crumb without having to spend time kneading the dough. Delicious homemade bread has always been much more work than this. In fact, other than popular artisan breads, most homemade bread recipes read "knead the dough for 8-10 minutes". Not this one, and, take it from an old fashioned bread maker, the results are just as good!
Minimal hands-on time
Although you do need (not knead) a bit of time to make this Cinnamon Raisin Brioche Bread, most of it is rising and resting time. The hands-on time is for sure, less than 30 minutes. How does it work? Simply combine flour, sugar, salt and instant yeast (don't worry if you only have regular yeast we have an adaptation for that) in a large bowl. Add melted butter, milk, eggs and hot water and stir until combined. Cover and let the dough sit for an hour to get the yeast going then refrigerate overnight.
The next morning, divide the dough into four portions (or two, for larger loaves) and roll each one into a rectangle. Brush the dough with milk or cream and sprinkle with cinnamon sugar. Tightly roll the rectangles and place in buttered loaf pans. The rest of the time, again, is hands-off while the dough rises and finally bakes. That's it... except to prepare yourself for the most intoxicating aroma to fill the house!
Makes the BEST gifts!
Because this No-Knead Cinnamon Raisin Brioche Bread makes four lovely little loaves and because it truly is #dangerous to have sitting around, I designed a pretty little label that can be attached with a ribbon for gift-giving. Imagine the excitement when a friend or neighbor finds a loaf of this bread on their front porch or in their mailbox. If you'd like a PDF for the labels, just leave me a comment below in the post and I'll be happy to share it with you.
There's an optional egg wash with a sprinkle of raw sugar but you probably don't want to miss this. It adds a delicious sweet crunch to each bite and only takes a minute or two. Plus it makes such a pretty presentation!
Has something come between you and a family member, neighbor or friend? A loaf of this No-Knead Cinnamon Raisin Brioche Bread and a sweet text or phone call can breakdown barriers. Want to say thanks to a teacher, post worker, grocery or UPS delivery person? Use the back of one of these pretty labels to write a kind note of appreciation. Want to add some cheer to someone's day? Yep, you guessed it, a loaf of this No-Knead Cinnamon Raisin Brioche Bread made and given with love is just want the doctor ordered!
Café Tips for making this Cinnamon Raisin Brioche Bread
- The recipe calls for all-purpose flour. Bread flour also works well.
- This recipe also calls for instant yeast but I've added a note after the recipe regarding how to adapt it for regular yeast.
- Don't like raisins? Just skip them for a really delicious loaf of Cinnamon Brioche Bread. Everything else will stay the same.
- I've made this Cinnamon Raisin Brioche Bread with currants in lieu of raisins - delicious!
- This recipe calls for hot tap water. The water should be nice and warm, not so hot that you pull your hand out if you touched it, but warm enough to feel hot.
- When turning the dough out onto the counter to form the loaves, use a tablespoon or two of flour. If the dough is sticking to your hands or the work surface, you need a bit more flour. Just keep flipping the dough in the flour till it's not sticky.
- I love using one of these bench scrapers when making bread. Instead of turning the sticky dough with your hands, using one of these tools makes things really easy. It's also a great way to scrape any floury dough off of the counter when cleaning up.
- If you want to make the dough in less time, just don't refrigerate it. It will take about 1½-2 hours for it to rise and then you can proceed with forming the loaves. Allow the formed loaves to rise and bake as directed once they have risen.
- I usually use four 3x6-inch bread pans for this recipe. If you want larger loaves, you could also use two 8x4-inch pans. The baking time will be 10-15 minutes longer for the larger loaves. If the tops are getting too brown towards the end of baking time just cover the with some foil.
- I like to put a sheet pan on my stovetop after I place the loaves in the oven. Then when I remove them to add the egg wash and sprinkle of raw or turbinado sugar, the pan catches any mess.
- To create a nice cozy place for your bread to rise after being formed into loaves, preheat your oven for 1 minute (no longer!), then turn it off. Turn the oven light on and place your bread pans on a sheet pan. Cover the loaves with a clean kitchen towel and place the pan in the warm oven.
Thought for the day:
For I know the plans I have for you declares the LORD, "plans to prosper you and not to harm you, plans to give you hope and a future" Jeremiah 29:11
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Overnight Cinnamon Raisin Brioche Bread
Ingredients
For the bread:
- 4 ¼ cups all-purpose flour
- ¼ cup sugar
- 2 teaspoons kosher salt
- 2 ¼ teaspoons instant dry yeast
- 1 ½ cups raisins
- 4 tablespoons butter
- ¼ cup milk
- 1 egg
- 1 egg yolk
- 1 cup hot tap water, plus 2 tablespoons
For the cinnamon-sugar swirl:
- ¼ cup granulated sugar
- 2½ teaspoons cinnamon
- 1-2 tablespoons milk or cream
For the egg wash:
- 1 large egg yolk
- 1 teaspoon water
- soft butter for greasing the pans
Instructions
- Combine flour, sugar, yeast and salt in a medium-large bowl. Stir well then add the raisins. Run your fingers through the mixture to break up any clumps of raisins. Make a well in the center of the flour/raisin mixture. Set aside.
- Melt butter in the microwave for 30-40 seconds on high power, until just melted. Remove from microwave and add the ¼ cup of milk. Stir with a fork then add the egg and egg yolk and stir again until well mixed.
- Add the milk mixture to the well in the center of the flour. Add the 1 cup plus 2 tablespoons hot tap water to the well then stir to combine using a sturdy spatula. (Scrape the edges of the bowl as you stir, bringing the dry mixture to the center and rotating the bowl as you go.) If it’s hard to incorporate all of the flour, add one additional tablespoon of water.
- When all of the flour is well incorporated, cover the dough tightly with plastic wrap. Allow the dough to sit at room temperature for one hour then place in refrigerator overnight, 6-12 hours.
- Generously butter four 3x6-inch loaf pans and set aside. (Alternatively, you could use two 8x5-inch loaf pans.) Combine cinnamon and sugar in a small bowl.
- Lightly flour a work surface and transfer the dough to the work surface. Turn several times with a bench scraper or spatula until the dough is coated with flour. Using a bench scraper or spatula, divide the dough into four equal pieces. Turn each piece in the flour to lightly coat all of the surfaces. Add a bit more flour to the work surface if the dough is sticky.
- Take one piece of the dough and flatten it out with your hands into a rectangle shape. With a rolling pin, roll the dough into a larger rectangle approximately 6x10 inches with the short side facing you. Brush the rectangle lightly with milk or cream to coat the surface. Sprinkle with a rounded tablespoon of the cinnamon-sugar mixture.
- Starting with the short side, roll the rectangle up tightly, then pinch the seam together tightly to seal. Tuck the ends under and again, pinch to seal. Shape with your hands to form an oval loaf. Place the loaf into one of the prepared pans.
- Repeat with the remaining pieces of dough. Cover the pans with a clean kitchen towel and let the bread rise again in a warm place until the loaves look like they’ve doubled in size, about 30 minutes to 1 hour. (see the note above in Café Tips about creating a warm rising place.)
- When the loaves are close to being doubled in size, preheat the oven to 350˚F (remove the pans first if using the oven as a rising place for the unbaked loaves). Prepare the egg wash by vigorously whisking together one large egg yolk with 1 teaspoon of water. Set aside.
- Bake the loaves for 10 minutes then remove from the oven and brush each loaf over the top surface with the egg wash. Try to be careful not to let the wash drip down the sides of the loaves into the pan. Sprinkle each loaf with 1 teaspoon raw or turbinado sugar.
- Return to the bread to the oven and bake for another 10-15 minutes or until golden brown. Check it after 10 minutes. If it's getting too brown on the top, cover it with foil for the last 3-5 minutes. (Larger loaves will take longer.) Remove bread from pans by gently inverting onto a cooling rack. (If bread is stuck to the side of the pan anywhere (from the egg wash), loosen it gently with a small thin-bladed knife.) Turn loaves right side up and cool completely before slicing.
Notes
Nutrition
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Is there likely to be a problem if it sits in the fridge for more than 12 hours ? I was thinking step 1 in the evening and the finish off the next afternoon . So 15-18 hours in the fridge. ( or will be better off - step 1 first thing in the morning and finish off later that evening - 8 hours in the fridge ). Thx
Hi Cathy, I think you'd be better off to do it in one day. Yeast can loose its "oomph" in a recipe like this.
Chris, thx for the speedy reply. I will leave it til I free morning and evening then. Looking forward to trying the recipe !
Hope it turns out well, Cathy! We'd love to hear if you enjoy this recipe - Thanks!
Looking forward to baking this bread tomorrow. I only have larger loaf pans 9x5. Do I need to alter the recipe time. Thanks.
Hi Sandy, yes, it will take a little longer to bake. I would test it with an instant thermometer - the internal temperature should be between 190 and 210 when the bread is done.
Thanks, Chris. I just pulled them out of the oven. Smell divine. The bottoms are a little too dark but the instant read thermometer was not up to 190-210 so I pulled them anyway. Haven't cut into them yet but can you suggest how to bake without the bottoms getting too brown. I might need new bread pans. Mine are quite old. Thank you.
Hi Sandy, So glad to hear that the recipe turned out for you. If the bottoms were getting too dark before the muffins were fully baked, you might want to purchase newer muffins pans, or you could check the placement of your oven rack to be sure it's in the middle of the oven and not lower, which would make the muffin bottoms brown more quickly. Hope your next batch turns out even better!
Hi Chris.
Can’t wait to make this one and more of your easy, no knead breads!
May I have the labels, please?
Many thanks.
Susan
Hi Susan, The labels are on the way to your inbox - Enjoy!
Could you make this with KA measure for measure GF flour or KA GF bread flour?
Hi Cinnamon, all of our scone and biscuits recipes work well with GF flour but yeast recipes are a little trickier. I would have to do further testing to ensure success.
I would love to make the Cinnamon Raisin Brioche Bread. Could I please have the labels. Thanks
May I please have the labels for the Cinnamon Raisin Brioche Bread? Thank you!
I have made this bread several times - simply excellent!! One question for you; I see that this recipe is virtually the same as your overnight no-knead brioche bread, yet this recipe calls for an additional egg yolk but the plain brioche only calls for one egg. Why the difference? Thanks!
Hi Darlene, so happy you've enjoyed this bread - we love it too! Regarding your question, I'm always trying to improve my recipes so I'll try new things. The additional egg yolk gives the bread a little richer crumb.
Good day, just found this website and I am enjoying browsing !! So many Wonderful recipes . Please send labels for Overnight Cinnamon Brioche bread, Easy Caramel Apple Corn, and Easy Candid Walnut fantasy fudge.
Will gift for Christmas!!
Thanks
Thanks, Velma! We are happy to send the labels.
I'm excited to bake this. May I please have the labels? Thank you.
Sure, Judy!
I have made this brioche raisin bread several times. It is delicious, however, I’m not getting the rise out of mine. I’m wondering if you can offer any tips to get a higher rise?
Hi Trish, it sounds like your dough hasn't had enough time to rise. It all depends on the temperature in your kitchen or perhaps the inital liquid cooled off too much. Try finding a nice warm spot for the dough to rise. I sometimes put mine in the microwave with a dish towel in the door opening so the light stays on. That creates a nice warm spot!
Labels please so I can gift what I bake. Thank you.
Sure, Judy!
Lindsay, I can’t wait make this recipe. Please labels so I can gift loaves to family and friends. Thank you.
Sending them your way, Debbie!
Made this today, as an early Valentine's treat for my husband. It is perfect to look at and delicious to eat!!
We will be making it over and over again!
Could you please send the labels?
Thanks for another winner!
Wonderful! Thanks, Donna! Sending the labels your way.
The cinnamon bread is delicious! Please send the labels. Thank you!
Thanks, Linda! Sending them your way!
Looks delicious! Please send me the labels.
Tried this and it is wonderful. Also made your no knead potato rolls. A+. Especially the day after when toasted. Look forward to all of your recipes.
Awesome! Thanks, Lillian!
I love getting all of your recipes and I love that you offer up these beautiful labels that makes it so much more special… I am going to make the bread and I am going to make the strawberry jam and I am going to make the red pepper jelly And I would love labels for all of these!!
I am also going to make your peppermint sweets... and I'm going to use your shortbread recipe to make Christmas cookies!!! so any of these labels I would love!!! needless to say I'm gonna be in the kitchen for a while!! do you have labels for gingerbread? I'm gonna make some gingerbread man for my grandchildren.
Thank you so much for taking the time to do. This is very special of you wishing you a very merry Christmas.
Thanks, Gayle! We are happy to send you any of our labels but ask that you leave a comment on each post you are interested in. Thanks!
Hi! May I please get the label PDF? Thank you so much; plan on making this for the neighbors and possibly my sons teachers. It looks delicious 🙂
That's great, JB! We will send the labels.
Please send labels. Thank you.
Sure, Karrie!
I can almost smell this baking! Great for neighbor Christmas gifts! Please send labels PDF. Thank you!
Yes, please send me the printable labels for this bread- excited to try it.
Sure, Blair!
Sending them your way, Carlos!
I would love to gift this bread during the Christmas Holiday. Please send me the printable tags they will be a lovely addition.
Sure, Donne!
Please send me your lovely label for this bread..
Thank you, Rosi
Sure, Rosi!
I cannot wait to try this bread! It looks delicious! Could you please send me the labels PDF? (I think you may have forgotten to indicate when to add the raisins in your recipe.) Thanks so much! Absolutely love you and your recipes!
Hi Karen, the raisins are added in step 1. We are happy to send the labels!
Delicious bread! Please send me the PDF for your lovely label. Thank you!
Thanks, Marilyn! Sending them your way.
May I please have lovely labels for the cinnamon raisin bread. Thank you.
Sure, DoLee!
Please send me the raisin bread labels.
Thanks
Sending them your way, Katie!
I would like to just make one loaf. Could I just use one egg or do I need to use 1/2 egg and 1/2 yolk? Thank you.
Hi Laurel, I would go with one yolk and most of the egg white. That will give you a richer dough that's not too wet.
I am anxious to try this recipe! It looks lovely! Please send me the labels! Thank you!
Sure, Nancy!
Please send me the printable raisin bread labels. Thanks!
Sure, Diane!
Am excited to try this brioche bread- usually buy it, would prefer to make at home.
Would appreciate the labels .Thank you
Sending them your way, Lynn!
Oh yes! Please send me the printable raisin bread labels! Thank you! Thank you! Thank you1
Sending them your way, Carlos. Enjoy!
would love label merci beaucoup
Sending them your way, Diane!
Can't wait to try this!!! Please send me the label/gift card. Thank you!! Carolyn Davis
Sure, Carolyn!
That bread looks amazing!! I would love to have the labels for it!
Sending them your way, Debbie!
Hi
Thanks for the bread recipe
Please send me the set of labels
Thanks Magda
Sending them your way, Magda!
Hi Chris I love this bread recipe would you be so kind as to send me this beautiful label.
Thank you kindly,
Brigitte
Of course, Brigitte!
I love bread recipes that use the refrigerator overnight. Would you be so kind and send me the PDF labels for this recipe? Thank you for your wonderful recipes!
Of course, Kathy!
This looks amazing. I can't wait to make it. Please send me a set of labels.
Thanks, Anita! Sending them your way!
How did I miss this! I love to make bread and I am excited to try out this recipe. Thanks so much and would love to have the labels!
I made the Irish Soda Bread Muffins, and they are so very good and am sharing some with ladies today!
Sandy
Haven't made the bread yet, but it will be made for Mother's Day.
Can you please send the template for labels.
Thank you for both.
Sending them your way, Jesse!
This recipe sounds amazing. Please send me the PDF for the Cinnamon Raisin Brioche Bread labels. Thank you so much!
Sure, Janelle!
All your recipes are amazing as well as you closing Scriptures! Please send me your labels for this Brioch raisin bread.
So glad to hear that, Joyce! Sending the labels your way.
I have mastered your scones, so now I am ready to try this bread recipe! I would love your labels. Such a nice touch to have them and makes those I give my baked goods to feel so special!
BTW, which town were you in... in South Carolina where you found the Kudzu Bakery? Did you kniow that you are also my "travel guide"?!
You inspired us to go to the French Alps this fall!
You have changed my life, for the better!
Sincerely, Karen
Hi Karen,
Thank you for your very kind comment!
Regarding your question about Kudzu, it's at Pawley's Island, South Carolina. Was just there today and got another inspiration!
So exciting that you're going to the French Alps! You will LOVE it!
I'd love the labels, Chris! Thanks!
Sure, Summer!
Hi Chris, My 94 year old uncle loves raisin bread but always says there are not enough raisins. Would adding a bit more here ruin the ratios for the dough??
Hi Stephanie, more raisins will work fine!
I have made many different kinds of yeast breads, your recipe is so clear, as it is with all of them! Thank you so much. I would also love the printable labels they add such a wonderful finishing touch to any gifted recipe. Teri
So glad to hear that, Teri! We will send the labels your way.
This bread looks wonderful. Could you please send me the labels. I love that you make these beautiful labels and send them to us, means a lot! Thanks
Thanks, Brenda! Sending them your way!
Howling to bake if I'm making 2 bigger loaves?
Hi Mary, I would give it 5-10 minutes extra. You can also determine doneness by inserting ab instant thermometer into the center of the loaf. Yeast breads are done when the internal temperature is 190˚F.
I continue to be impressed and excited reading your recipes. This looks fabulous, and I can’t wait to try it. What a perfect gift.
Kindly send labels.
Michelle
Thank you for the kind comment, Michelle! Sending the labels your way.
This bread looks wonderful I agree that it would make a great gift. May I have the labels please? It adds such a great touch
Sending them your way, Gail!
This recipe is too good to pass up.
Please send me the free printable labels.
I made this and had to make another!
Divine!
Thanks, Amanda! Sending them your way.
I would ove to have the labels for this bread...thanks!
Sure, Jennifer!
Hi! I plan on making this brioche bread as gifts for the holidays! Have you ever frozen the bread after baking? Or how many days ahead could I bake this before gifting them?
I would also love the labels!
Thank you so much!
Hi Nancy, yes you can freeze this! We will send the labels.
Thank you!
This is a terrific recipe. I will be making this for family and friends. Would love to have your labels. Thank you for all of your wonderful recipes!
Sending them your way, Marta!
Please send labels for bread.
Sure, Susan!
I cant wait to try this out. Would you be able to email me the label please. Hoping to make it to be given to my neighbours. Thanks so much. Anne
Sending them your way, Anne!
Thank you! I would love the label.
Sure, Marlea!
I have yet to try a recipe that disappointed me, Thank you so much for sharing your talents.
Would appreciate receiving the labels for this wonderful bread. Thank you again.
Thanks, Joan! Sending them your way!
I would like to receive the label template for this cinnamon raisin brioche bread. It looks delicious. Thank you.
Sure, Jan!
I would love labels for this wonderful bread
Sending them your way, Phyllis!
This brioche cinnamon raisin bread sounds and looks delicious. My friends and neighbors will love it. Please send labels
Thank you.
Sure, Alice!
Could you please send me the labels? Your labels are beautiful and get many compliments. I will be making this tomorrow for gifts.
Thanks, Donna! Sending them now.
Please may I have a PDF of those lovely labels? Thank you!
Sure, Judi!
I have tried a few of your Ridiculously Easy Recipes and I find them “ridiculously” easy. I really loved the recipes I’ve tried and can’t wait for the weekend to arrive so I can make the Overnight Cinnamon Raisin Brioche Bread. I know the bread will be delicious, so I will be making a few loaves for my friends. Can you please send me the gift labels? Thank you so very much for all your wonderful recipes.
So happy to hear that, Kitty! We will send the labels.
Hi…may I have the free labels please?. I can’t wait to make this bread for my friends and family! Thank you!
Sure, Tammy!
I have really loved the Ridiculously Easy Recipes! Could I get the gift labels for this one? Thank you so much for sharing your wonderful talent!
Thanks, Tamara! Sending the labels your way!
Hello _ would love the free printable labels ~ thanks in advance & thanks for the wonderful recipes !
Sure, Karen!
I have just tried your Atisan Rolls, they came out Amazing! I do have a question about the water temperature. I have limited feeling in my fingertips and so rely heavily on my thermometer, especially when it comes to yeast products. I was ok with the rolls because you mentioned it could even be cold water. Can you give me an idea of the temp for this bread? Is 110 F too hot? I appreciate any direction you can give me. Thank you in advance.
Hi Em, 110˚F is perfect. Anywhere from 108-114˚F is great! Hope you enjoy this bread!
I can't wait to try the brioche cinnamon raisin bread. I've made your easy rosemary sea salt bread and I always get rave reviews. Would you please send me the free printable labels for the cinnamon raisin bread as I would like to make the bread to give as gifts. Thank you so much for your wonderful recipes
Roberta
That's great, Roberta! We will send the labels.
My husband loves cinnamon raisin bread and I have made countless number of loaves searching for the perfect one. This is it! Thank you so much for this and all your wonderful recipes and for your inspirational quotes. By far you’re my favorite recipe website. If you can send me the labels for this bread it would be much appreciated.
Thank you for the kind and encouraging comment, Karen! We will send the labels your way.
This bread is delicious - I would love the labels. Thank you
Sending them your way, Ellen!
I just LOVE cinnamon raisin bread and I can't wait till the weekend to make it. Your recipes are always so delicious! Can you please send me the "Free Printable Labels"? Please keep the recipes coming, your my favorite site!
Thanks for the kind comment, Kitty! Sending the labels your way.
My brother just asked for a loaf of cinnamon raisin bread, and this recipe sounds wonderful! I've used dozens of your recipes and I'm sure this will be a hit. Could I please receive your label? Thanks so much for sharing your recipes and tips!
Thanks for the kind comment, Jill! We will send the labels!
I cannot wait to try my hand at making these!!! Oh my gosh, what a wonderful gift to give (and keep 1 or 2🤪).
Please send me the adorable labels when you get the chance. Thanks much!
Sending them your way, Jane!
Hi Chris, I have been looking for a brioche bread recipe and this one sounds perfect. Wonderful gifts for my coworkers.
Please send labels. Thank you so much for all your delicious recipes.
Happy to send them, Rene!
Hi…may I have the freee labels please.. I can’t wait to make this bread for my friends..Thank you!
Sure, Annie!
Wonderful, highly recommended. I made this to take to my 3 year old son’s preschool as a birthday treat (he said he wanted raisin bread. I used half golden raisins and half regular. All of the kids and the teacher loved it! I baked it in the morning and served it after lunch, sliced, with butter. Yum! Would definitely make again. The perfect level of sweetness. Moist and flavorful!
I love that, Mstv! Thanks for letting us know!
This looks amazing. I would love to receive the labels!
Sure, Shasta!
I’m jumping back into my bread making after a long pause, and this recipe is a “must try” for me. I know I won’t be disappointed. And yes, I would love to have the printable label.
Thank you!
Enjoy, Joanne! We will send the labels.
Love your recipes!!! Please send label for bread - cinnamon brioche
Thanks
Thanks, Patricia! We will send the labels your way.
Recipe is perfect! As usual, all your recipes are marvelous. Made 4 loaves for freezer and partner went through 3 so needless to say, the elliptical is worked out daily! Thank you Chris for the fun and pretty recipe! I did leave off the sugar on top (not that it would have killed us, LOL) but the guilt does rear up now and then!
Ha! I'm so glad you enjoyed this JJnAZ! Thanks for your review.
I’ve just made the dough and am a little worried it’s not rising enough. It’probably rose by about 1/3 after the hour. Now in the fridge. How much should the dough rise before it’s ready to form? (Using instant dry yeast) Thanks and can’t wait to try!
Hi Barns, I think you'll be just fine. If it rose by ⅓ before you refrigerated it, the yeast is nice and active. The rise will be much slower in the refrige but I think you'll find by morning it will be perfect for shaping and the second rise.
Awesome!!
Thanks, Dlevy!
Delicious!! My neighbors will be delighted to get this great bread.
Please send me the labels. Thank you so much for posting this recipe.
Sure, Kay!
Hi can I have the free printable labels, please?
Thank you
Sure, Sherry!
I’ve made the recipe twice in the past week and gave the little loaves as gifts. Everyone comments on how delicious they taste. Today I’m making another batch! My husband enjoys being the taste test for a loaf from each batch.
I’ve tried many of your recipes and have never been disappointed. The Korean Meatballs are my all time favorite. I appreciate the time you spend testing your recipes. I avoid most blogger’s recipes because they aren’t accurate, not tested or are a copy of someone else’s recipe.
Thank you, Susie! We do spend a lot of time testing our recipes so that's wonderful to hear.💕
Your recipe sounds perfect for gifts for friends and neighbors. I am going to enjoy trying it. I would love the gift of your labels for the No-Knead Cinnamon Raisin Brioche. Thank you.
Sending them your way, Caroline!
I would like the free printable labels for the No-Knead Cinnamon Raisin Brioche Bread. Will be giving it a try this weekend. Do you reccomend soaking the raisins?
Hi Kim, I don't think it's necessary to soak the raisins. We will send the labels your way!
Hi Chris,
I also would like the free printable labels for the No-Knead Cinnamon Raisin Brioche Bread. Looks delicious and what a nice gift to give.
Thank you,
Barb
Sure, Barb!
Can't wait to give as a gift. Please send me labels
Thank you
Sure, Judy!
This is my third comment in two days. I have knocked out some gifts and can’t wait to make this for a foodie friend. I will add just a bit of my homemade cinnamon extract to give a hint more cinnamon (plus I’m gifting her some if the extract so I wanted to use it). Please send the labels for this amazing recipe as well. I, along with many others, look forward to your recipes. Thank you for inspiring us in the kitchen and in life. God bless!
That's great, Lori! We will send the labels your way.
Chris, Like everyone else I love reading your blog and all of your recipes I've tried have been great. Just ordered new pans to make this bread (my Christmas treat to myself). Can you please send me the labels? Thank you!
Thank you, Theresa! We will send the labels.
Thank you for sharing another fabulous recipe. Your inspiring thoughts and quotes are so appreciated. Please have your wonderful daughter-in-law send the label. Mahalo and Mele Kalikimaka from Hawaii 🌺.
Thank you, Ruth! We will send the labels.
I love your recipes and will certainly try this one this weekend, please send me the labels. Thank you.
Sure, Alice!
Hi Chris
Looking forward to making these breads for perfect hostess gifts! I love your one bowl recipes! Could you please send me the label?
Thank you!
Thanks, Carol! Sending them your way!
Can’t wait to try this recipe. The loaves will make great gifts.
Please send the pdf for labels.
Sure, Karen!
Good afternoon, I've been baking this bread for a couple of years now and it's a big hit at Christmas time with the kids and grandkids, also with my husband's golfing buddy's at their golf outings.
I'm using two 8.5x4.5 pans, and at times don't rise as much as I think they should. Would it hurt adding an extra 1/4 tsp of instant yeast as well swapping bread flour for the APF?
Thank you
Hi Teresa, so happy you've enjoyed this recipe! Yes, you could definitely use bread flour and a little extra yeast. You also might want to find a little bit warmer place for it to rise.
Thought these loaves would make excellent gifts. Looking forward to using your recipe. My favorite bread toasted with tea. Would love to receive the link for the labels please. Beautiful!
Sending them your way, Barb!
Can’t wait to try this. Could you please send me the labels
Sure, Carol!
I can't wait to try all your easy bread recipes. Could you please send me the link to the labels?
Also your verse for each recipe is so encouraging. And the song, It Is Well With My Soul, is my husband's favorite hymn and he cries every time!
Just curious if you have heard of the TV series The Chosen? If not, you should check it out. It's really well done and so very inspiring.
Thank you, Dianna! I have heard of it, but I still need to check it out. We will send the labels your way.
I can't wait to make this cinnamon brioche bread! Please send me Christmas labels.
Sure, Gabrielle!
I am going to make this bread for gifts it looks so yummy. I would love to have the labels too.
Thank you
Stacey
Sure, Stacey!
I have been searching for a richer raisin bread recipe. Thank you, as always, so much Chris.
Please send me the labels.
Sure, Leslie!
Cinnamon Raisin Briouche - oh my goodness. So so good. Please send me the label. This will be a wonderful gift to give. Thank you.
Sure, Jane!
I made your overnight brioche bread and headed over to this recipe.
For bread with raisins, I always pre soak and plump up the raisins with hot water.
I then drain and dry them before adding to the bread mixture. It makes them super juicy and plump.
I did notice in the pre-description, you left out mention of the egg,& would like to let you know that your Amazon link to the 8x4” pan leads to a 9x5 pan.
Thank you for all that you do, your recipes are making happier households!
Thank you, Gina, for your tip and the heads-up regarding the eggs and the link. I will correct those issues.
Mixing this up today to bake tomorrow. May I have the labels, please..
Thank you.
PS: wonder what I did with my time before I discovered you.
So glad you did, DoLee! We will send the labels.
Hi Chris,
Hope you feel better soon - my go to for a cold is lemon juice hot water and a drop or two of eucalyptus oil- not the best taste but really makes you feel better and clears the head!!
please send label pdf - can't wait to make this bread and give it to my senior citizens - they will absolutely adore their own little " loaf of goodness"
Love your recipes - your website is an inspiration that always brightens my day - Glynis
Thank you, Glynis! 💕 We will email the labels.
Just for your site and looking forward to many days of trying new recipes. Please send the label pdf to enhance the gift. Thanks.
Sure, JoAnn! Enjoy!
Where do you get the bags you placed the loaves in? And I wouId love the labels. Thanks so much.
Hi Elaine, I just use the bread bags (sometimes called storage bags) that you can buy at most grocery stores in the same area as the zip lock bags. They usually come 75 in a box. I seal the bag with a twist tie, then add a ribbon and cut off any excess bag at the top.
I've been making this recipe well over a year now and it became a fast family favorite! I double it and make 4 large loaves at a time and they only last a few days! I've made this recipe close to 100 times and it comes out perfect every single time! I leave out the raisins on some because my daughter doesn't like them . It's delicious!
Awesome! Thanks for letting us know, Nichole!
King Arthur sells great bread bags various sizes too. They have great sales.
Thanks, Jag!
This recipe sounds great. I will be baking the bread this weekend. But as there are only 2 of us four loaves would be too much. I frequently cut recipes in half, so while I am no stranger to weighing an egg and using only half the volume, it would be nice to make the full recipe and freeze half. Does this bread freeze well? I may try making the full recipe and only using half and letting the remaining dough rest in the refrigerator for several days before baking it. I have done that successfully with other no knead breads.
Thanks for sharing. May I also get the label pdf?
Hi Christine, yes, you can freeze this! I love having a loaf stashed in the freezer. We will send the labels your way.
Can't wait to try this! Unfortunately, I have a husband and daughter that don't share my love of raisins. Imagine, huh? I'll make at least a loaf for myself with raisins! How could I not? I also wanted to add that I live in a town with heavy chlorine added to the tap. Chlorine, of course, kills yeast. We have an RO system for drinking water, chlorine is completely removed, so I use that for baking and cooking also. Bottled water would also work well. I've been baking bread for a long time, and wondered why I had so many fails. Years ago, neighbor lady finally told me the error of my ways...lol
So interesting, Terry! Thanks for sharing this info, it may help other readers with this same problem. Hope you enjoy the focaccia!
Hi Chris,
I would love to have the lovely labels! Thank you for another recipe to try.
Looking forward to making this. My kind of bread - easy, delish and beautiful.
Please send me the pdf for the gorgeous labels. I love giving food gifts.
Thank you.
Sure, Jane!
I'm looking forward to making this bread this week!
Would you please send the labels?
Thanks!!
Sure, Frances!
This bread was a big hit this weekend with my family!! I would love the pdf for the precious labels..Thanks
I'm so glad, Michelle! We will send the labels!
Thank you for sharing! What a great recipe! We love the Kudzu bakery cinnamon raisin bread as well! Would you mind sharing the pdf? Thank you!
-Caroline
Sure, Caroline! Enjoy!
Thank you so much for those wonderfull recipes for the raisin bread I would love those labels please
Sure, Ellen!
Love this bread!! It doesn't last long in our house, and everybody I've shared it with just raves about it. Great that I can make it the night before, and then bake it off in the morning! Please pass on the label. I would love to print some out.
Thanks so much for letting us know, Tammy! We will send the labels.
I made this raisin bread for the first time yesterday based on the good reviews. It is absolutely wonderful. Since I didn't want the bread to be too sweet, I followed the recipe exactly except for reducing the amount of sugar in the cinnamon mixture and omitting the turbinado sugar on top (I did the egg wash). I made two loaves and let the dough rise for about two hours rather than overnight. After shaping the loaves and putting them in cast iron loaf pans, I used my oven's proofing temperature for the final rise. The loaves baked beautifully. Toasting the slices creates a beautiful flaky texture. This was my first raisin bread, and I found just the right recipe. Thank you!
Thanks so much for sharing your results, Barbara!
Hello, I'm anxious to try this recipe. Looks lovely!! Would the baking time be the same for the 8x5 loaf pans? Thanks
Hi Mary, the baking time will be 10-15 minutes longer for the larger loaves. Enjoy!
Hi … I’d love to have the label pdf for the Cinnamon Brioche bread. I love your ‘doubly’ inspirational recipe site!
Thanks! ❤️
Thanks, Linda! We will send the labels!
I'd love the label pdf if you wouldn't mind! I've made this bread close to 100 times with and without raisins, it's perfect every time!!!
Sure, Nichole!
The best and easiest cinnamon raisin brioche bread!!! It's become a staple in my house!
Awesome! I'm so glad, Nichole!
Wow! This bread is AMAZING! Have made it twice now, once with the quick rise method and the second time in the fridge overnight. One with raisins, one without. Both turned out fantastic. I made two loves each time, and froze the second loaf, which then thaws beautifully. This bread is seriously impressive. It's fun to get to be a bit more 'hands-on' with this recipe, and roll it up like a cinnamon roll. Fresh from the oven we just slice it and eat it. A couple days later (if it lasts that long) we will slice it and toast it. Wonderful recipe that I will use for years to come - thank you so much for sharing. I am thrilled to have found your amazing cooking blog!
Thank you so much for sharing your results, Darlene!
I’d love the label pdf for the bread. Love all your recipes! Soooo tasty and easy 😊
Thanks, Kathy! Just sent you the labels.
I would love the PDF tag for the Cinnamon Raisin Brioche. I love all your recipes, so when your nose is itchy, it's because I'm praising you and your wonderful recipies.
Thanks so much, Karen 🥰! That made me smile. We will get the labels off to you!
I made your bread today and it's amazing! Yes, I'd love a copy of the labels as I'll be making this again I'm the near future. Thank you!
Yay! We will send the labels, Sandy.
Do you think that I can bake this in a pain de mie pan?
My pan size is 9"x4"x4".
I would also love if you would please send me the labels.
Thank you!
Hi Jan, I think you could. The baking time will be longer though. I can't say exactly how long as I haven't tested this recipe with a larger pan.
this looks yummilicious! Thank you.
Would love to have the labels.:)
Ada
Sure, Ada! Enjoy!
would love labels. Thanks
Sure, Patricia!
We just moved into an 1800 refurbished farm house, so I thought making this bread would be just the right thing to do! What a treat!
I loved the bread, I love your scripture and I loved the “It is well with my soul” song!
I would love the labels, I will add the scripture on the back!
I love that, Kim! We will send the labels.
Please send the PDF labels to me-thank you! Love your recipes, and would really love a recipe book that you wrote! Any chance of that happening?
This sounds delicious!I love raisin bread but the standard recipies just leave me saying "forget it" .It hard to find a good raisin loaf in a grocery. Do you have a quick bread recipe for raisin bread. I love quick breads,not only because they are quick but delicious and so varied in flavors. And variety s. Would love to have the labels I am new to your blog. Loving every thing I 've read .
Hi Charleen, I do not have a cinnamon raisin quick bread recipe, but you might like these cinnamon raisin biscuits- https://thecafesucrefarine.com/ridiculously-easy-cinnamon-raisin-biscuits/ . We will send the labels!
Thank you for making me look like a rock star!!! Gifted 12 loaves for Christmas. I made 6 batches (2 loaves each). This was the easiest to make and according to everyone “the best raisin bread I ever had”. The only thing I did differently was microwave the raisins in about 3 TB water to soften and then cool before I added them to the flour. I’m teaching my sister how to make the bread next week. She doesn’t believe how simple it is to make. I’m truly enjoying making many of the recipes on your site and have loved every one. Great photography also. Thanks for making me look good.
Wow, you were busy! Thanks for sharing, Chris!
Hi Scott and Chris, I will try this recipe today! Miam! I would also love these labels :). Thanks for sending them to me.
Enjoy, Josiane! Sending the emails now 😊
Thank you. I made it right away instead. Very good. Would putting it in the refrigerator first improve the texture? I found it heavier than brioche. Still very delicious.
Can I rest the dough longer than 12 hours?
Hi Pat, you could probably go as long as 18 hours but I wouldn't let it go longer than that as the yeast will begin to lose it's oomph.
The bread was excellent out of the oven but as each day goes nu its seams to be denser and drier. Note..I am new to making homemade bread and I actually have had the same problems with kneaded bread
Many suggestions?
Hi Tom, one of the "issues" with homemade bread is that it doesn't have any preservatives. That's a great thing except it won't keep like bread from the store which is loaded with artificial ingredients. If you're not going to be eating the bread right away, the best thing is to freeze it and then enjoy it when you're craving something delicious!
This recipe is dangerous as my daughter said! It is def a keeper. I made 2 big loaves, rolled one and braided the other. Thank you so very much for sharing this delicious bread recipe!!!
Haha! Thanks, Christina!
I made this over the holidays was asoulutely delicious! I will be making it again to give to friends. Can you please send me the labels.
Yay! So happy you enjoyed it, Mary. The labels have been sent!
Can I double the amount of raisins? If yes, do I need to make any other adjustments? Thank you.
This is soooo good! Will you please send me to labels?
Thank you!
So happy you enjoyed it, Sandra! The labels should be in your email!
I live in Canada - would you send me your labels? I am planning to make for my neighbours for xmas!
We'll be happy to send you the labels, Phyllis. Enjoy!
***** Thanks Scott and Chris, we devoured it. Instructions were very easy to follow. Would recommend this to everyone who loves fresh baked cinnamon raisin bread. Soft and yummy. Will be trying your Christmas cookie recipes next.
Was looking for a bread to give as a gift along with homemade apple butter. Think this would be great! May I please have the gift tag. Thanks so much. Really do enjoy your recipes!
I just found your recipe and can't wait to try it tomorrow. If I am making two 8 x 4 loaves of bread, approximately what size should the dough be rolled out to and what is the total time of baking. Thanks
HI Colette, roll each piece of dough to approximately 10x12, then proceed as directed. After the rising time, bake each loaf for a total of 25-30 minutes or until nice and golden brown.
Please send me the gift tags. Making this tonight, I know it will be wonderful as all your other recipes are. I’ll be giving it to friends as a gift.
Thank you so much!
Sure, we'll get them off to your now, Rickie! Thanks for your kind words!
Hope you enjoy it, Rickie! Sending the labels now!
I have made your Overnight No-Knead Broiche Bread many times and my family loves it. Will definitely try this Cinnamon Broiche. I love all your recipes and you are my go to girl. Your salads are the best too!
Would love to have the labels and give this bread as a gift
Thank you Chris!
Thanks so much, Deborah! 💕 Sending you the labels!
Hi Chris
I’m looking forward to making these loaves. If I make them in the larger size pan (8x5), what would the dimension be for the the rectangle ?
Please send me the tags, they are adorable!
Hi Patricia, I would roll the dough out to around 10x12. The labels should be in your email.
I am planning to give this carry tomorrow. I love all your recipes and have had great success with them. These would make wonderful gifts for my neighbors. Please send me your labels so I can make them look festive. Thanks. PS your lemon yogurt cake was delicious!
Thanks Nancy! The labels should be in your inbox, enjoy!
I made this and used the golden raisins, so delicious!
Yay! So happy you enjoyed it, Faith!
Hi Chris
What size rectangle would I roll the dough out to, for the 8x5 size pan?
Making this today in the smaller size. Can’t wait to try it!
Please send the labels...they are adorable
Patricia
I cannot wait to try this! And since I love every one of your recipes, I have no doubt I will be making this one for gifts! Please send me your gift tags! Cannot thank you enough for all of your wonderful delicious recipes...but I think my husband might thank you even more!
Hi Chris, I make a swirl bread with a raisin paste (raisins soaked in rum, butter, sugar, nuts). Do you think that would work in the swirl here or would it be best to save that for another recipe? Thank you in advance - this is looks so delicious.
Hi Stephanie, I think that would be delicious!
Hi Chris!
I made this recipe twice in the last 3 weeks. It's so delicious. Haven't change a thing in your recipe, it's perfect as is. I prepare it in 2 pyrex loaf pans. It's so easy to do, only problem is I can't stop eating it. It's much tastier and more fluffy than the Sunmaid brand we buy at the grocery store. For me this is THE cinnamon bread best recipe. So happy I found it. Once again a super recipe from your website. Thank you so much for sharing and have a great day!
Hi Louise, I'm so happy you have enjoyed this recipe and totally get that you can't stop eating it. That was my problem too! Thanks so much for sharing your results!
Has anyone tried adding walnuts to this bread? I have been looking for a walnut raisin bread recipe!
Chopped walnuts would be fantastic!
This bread is delicious - light and fluffy, not to sweet...just perfection! I cut the recipe in half because I'm baking for 1. Wish I made the full recipe because the bread is disappearing fast!! I made 1 large loaf and it needed about 30 minutes to bake - covered it with foil after 20 minutes. Will definitely be making this again!
Haha! I know what you mean, Barbara! Thanks so much for sharing your results! 💕
I have made this recipe twice already. I saw some family members and gave away two loaves. Both of them loved it. I did leave out the raisins as my family isn't a fan, but the bread was outstanding. It is great cold or toasted. I still have to work on keeping the ends from "popping" up but it definitely is a great recipe and so delicious. Thanks for sharing.
Thanks, Jan! I'm so happy you enjoyed this recipe. For the ends, I push them in with my middle finger and then tuck the ends down and under a bit, so they can't pop up.
Oh the no-knead cinnamon raisin brioche bread looks
SO wonderful!! Eager to give it a try. Your recipes are
all very good and I save nearly all of them.
I would be most thankful for the gift tags for this bread.
Lois
Thank you, Lois 💕 I hope you enjoy it. Sending the labels now!
This looks so yummy. I am sure is it great as I have tried your recipes before and they are always so good. I would love the labels. I think I will make this Thursday and since I am off from work on Friday, bake when I get up. Thanks again for all the delicious recipes
You're welcome, Jan! I'll send the labels now.
This bread looks awesome. I have been looking for the perfect raisin bread for our residents at work. I am definitely going to try this. They have raisin bread twice a week. . I have been making it in a bread machine, but I can't seem to get it perfect. I am so going to try this one. Thank you.
Hope you enjoy it, Faye!
I am for sure going to try this recipe. Looks so Yummmmy
Would also love the labels. I love every recipe of yours that I have tried.
Thank you
Thanks, Juanita! The labels are on the way!
wow! i wanna make all of these breads.and i probably will.you always have such wonderful and delicious recipes. thank you so much.
Thank you, Betty! I appreciate your kind words 💕
Hi Chris,
I can’t wait to try this delicious looking bread! Please send a pdf for your lovely labels!
Thanks so much! LOVE your blog!
Millie
Thanks so much, Millie!
I just tried to send the labels twice and they were returned to me both times, saying the email address couldn't be found. I wonder if you could have made an error when leaving your email.
Hi Chris, thanks for update and hoping my email works now! I really appreciate your generous offerings!
Millie
Hi,
I am planning to make this bread on Friday and I'm making a loaf for us and one for a friend. I'd love to have a .pdf of the labels to make it a special gift. I'll let you know how the bread turns out. You make it sound pretty easy. I love the no-knead part.
Hi Sherry, hope you enjoy this bread. I'll send the labels now!
The best brioche I’ve ever had. Scott and Chris, thank you for your scrumptious and easy to make recipe.
I love nuts so I added a scoop of walnuts. Delicious. Yes, truly ‘impossible to eat just one slice’.
Also, thank you for the labels; they are pretty, elegant. A lovely touch.
Thank you, Vera! I'm so happy you enjoyed this bread! Walnuts sound like a wonderful addition!
I've made this recipe at least 10 times now and its become a staple! It's so delicious and soft! I double the recipe and make 4 loaves at a time! I would love to have the pdf to gift some as well!
That's so awesome, Nichole! Thanks so much for sharing your results. The labels should be in your email!
Seriously? I fully expected this to last a few days. I was so wrong. All gone! I'm going to make it again, this time for a few neighbors.
I had no raisins but did have Craisins worked great. I would love the labels. Thanks so much
Haha! I know what you mean, Clara! I have to hide this from myself! We'll send the labels now!
In my comment dated September 16th, 2020,I meant ‘ I hope my brioche does NOT come out too dry ‘ ( with the addition of nuts). Apologies.
no problem! 💕
Chris,
Your site has been a weekly inspiration! I'm been impressing friends and neighbors with your Ridiculously Easy Focaccio Bread and Buttermilk Crunch Cake. My first attempt at making brioche was such a hit with my husband, that I'd like to gift some loaves to others. Please forward the labels. Looking forward to more cooking adventures with you!
Thanks so much, Joyce 💕 I love that you had great success with the brioche! I'll be happy to send you the labels!
This recipe is a favorite of mine! Except for the inability to walk past and not grab a piece.
I loved the remembrance of your mother. I baked 8 or 10 loaves at a time too! I had six kids!
Made fresh pasta too. I loved being at home with my children. Never easy financially, but we managed. That was long ago.
Haha! I get the part about not being able to walk by these cinnamon rolls!
Bravo to you Annamay! My hats off to you and my mom 💕 We didn't have a lot either but God always provided abundantly 🥰
First time for a brioche. Thanks for making it so easy and delicious! It's in the " favorites" file now! I wold take the PDF for labels if you don't mind. Thanks!!
Yay! That's awesome, Beth! Thanks for sharing your review! I'll send the labels now!
Not only a great raisin bread but a great base for a delicious bread pudding. I started using this recipe to make raisin bread for my husband who eats one slice every morning. He will not eat the crusts, so I have been cubing the end pieces and keeping them in the freezer. Yesterday, I used the frozen bread to make bread pudding using the recipe from "Breaking Bread" by Martin Philip. The dessert got a 5-star rating from the six people who ate it so I guess this gets a 30-star rating from me.
Haha! I love it, Margaret! Thanks for sharing your results as well as the idea for bread pudding from this bread - yum!
Was wondering if bread flour would work. We don't get all purpose flour easily here in South Africa. Only wheat flour, bread flour, self raising flour. Love ur recipes and wondered if they could be adapted with regards to flour. Thanks
Hi Marlene, bread flour will work great for this recipe!
I made this bread yesterday it taste delicious and look good only problem i had was it wasn't as soft as i expected, i follow the directions to the T.
Hi Aleta, it's really hard to say without having been right there in the kitchen with you. There are a number of variables, your oven, the type of flour you use and how you measure flour.
Making gifts for family & friends. ALWAYS love your recipes, yours is the first place I go to for any recipe!!
Just finished making your ‘Artesian Bread’—love it! What wrap did you use for the bread gifts? Could I please have the pdf for labels, so cute!!! Patty
Hi Patty, thanks so much! So happy you've enjoyed our recipes 🙂
I will send the labels now. I just put the bread in a storage bag, tie with a ribbon and attach the label.
This recipe produces an absolutely delicious loaf of bread!
Thanks so much, Mary! So happy you enjoyed it!
Hi Chris
The brioche raising bread turned out delicious! I was short on eggs so I did not add the extra yolk to the dough and it did not seem to make a difference. I also shaped the dough after about 2 hours rise in a warm spot ( I did not put in the fridge) and baked it after the second rise (the second rise took another hour) . In retrospect, I think I could also have added more cinnamon as we all love it in this household. The recipe made two medium size loaves and we will certainly be making it again. I wanted to add a picture but could not find a way of doing so. Thanks for sharing the recipe.
Thanks, Lely! We appreciate you taking the time to share your results!
If you ever want to send a picture, you can send it right to my email. My theme does not allow pictures to be attached to comments.
Looking forward to my first brioche this weekend. I will use currants and add a handful of crushed walnuts. Currants, walnuts, cinnamon ....one of my favorite combinations. I hope it does come out too dry. Will report result. Thank you for making it so easy to make this delicious French breakfast ‘bread’.
I would appreciate your lovely labels. Merci.
That sounds wonderful, Vera! I'll send the labels now!
I've made you brioche before and knew I just had to try this. My husband and I JUST devoured one of the loaves as soon as it was cool enough to eat. My husband said "I know what I'm having for breakfast tomorrow." So I'd say it was a success! He knows I'm always baking bread and taking it to the neighbors and after he ate this, he gave me strict orders not to give any away. 😁 Thanks so much for sharing!
Thank you Chris for the recipe!!. I love brioche bread, tried so many different recipes but the results never good. That's not until I found yours.
This is very easy, less handling and the result was define. I baked 2 loaf this morning and less than 1 hour after it came out of the oven, 1.5 loaf gone already.
It is sooooo delicious, soft, pillowy and the texture just so light - it's simply delish!!!! Definitely it's hard to stop only at 1 slice.
I didn't have sultanas at home but next time I bake this again I will put sultanas in it.
Yay! So happy you loved this bread as much as we do, Inggrid! Thanks for sharing your results!
this was easy and absolutely delicious!! thx for the recipe 🙂
You're welcome, Steph! So happy you enjoyed this bread!
Hi Chris, I hope this isn't a dumb question, but if I am making the 2 8x4 inch loaves, do I roll each piece of dough into about a 12x20 rectangle? Also, would you mind sending the pdf of the labels to me? Making this to take to my 2 adult daughters and leave on their doorsteps! Thank you!
There's no dumb question, DC but you are correct. 12x20 will work great. You could even go a bit smaller if you don't want to roll quite that much. I know your daughters will be thrilled! I'll send the pdf now!
I love your recipes. I will make cinnamon brioche bread as soon as my grocery restocks the flour.
Please send the pdf ! Thank you’ll much.
Thanks, Gwen! 💕💕 I hope you don't have to wait too long! Sending the labels now!
I would love the PFD for the brioche cinnamon raisin bread. So kind of you. I am going to make this tomorrow and want to share with a dear friend who brings me meals as I’m on chemo..but I love to bake..I’m making the Lime Coconut cake today 😊
Hi Elsa, you are so sweet to think of someone else at a time like this. I'll send the labels to you now. Hope you enjoyed the cake!
Hi Chris, I’ve made this bread twice, once with bread flour & once with all purpose flour & they were both great! The bread flour version was slightly more dense, but that’s about the only difference we noticed. The dough is so easy to work with & bakes up beautifully! We love to toast a slice & spread it with peanut butter for a quick breakfast. Thanks for another wonderful recipe!
I appreciate you sharing your results, Kathy! I know this will be helpful to others. Your breakfast sounds wonderful!
Hi Chris ,
Can I skip the eggs and make a vegan version of it . Or a semi vegan where I use regular milk . Is that ok to skip the eggs ?
Hi Megha,
The bread wouldn't be as rich without the eggs but I guess to make it vegan, you wouldn't use the butter either. I think a recipe that's designed to be vegan might work better.
Hi Kat
Do you know if I am able to freeze half the dough for another time.
Hi Sheila, you can definitely do that. I like to slice it before freezing so I can just pull out one or two slices.
May I bake these in paper baking pans?
I haven't tried it but I can't see why not.
Hi Bonnie, I haven't tried baking these in paper baking pans so I don't want to say for sure.
Chris, I read this recipe to the end before beginnng. However, I did not realize until I had mixed all ingredients that I used regular yeast and not rapid rise. Is my bread ruined? I'm so sad! I knew about the note to make changes if not using the rapid yeast. I always have rapid, but sent my husband to the store with specific instructions and assumed that was what he returned with. Not so! Is this a disaster?
That's so easy to do, Mary! I think you'll be okay. Keep it in a nice warm place until it starts rising and then go ahead and refrigerate as directed. Prooofing the regular yeast guarantees success but I've often had good results when it hasn't been proofed.
Just dove into a cooled loaf. Fabulous!
Haha! So happy you had good results, Gail. Thanks for taking the time to leave a review!
This is amazing bread and no knead is our kind of recipe! Thanks so much - can’t wait to try it! Hope you are d
All doing well! Stay safe!!
Thanks so much!
This was amazing! Ty sooo mucb for the lovely recipe. I especially like the title of your website because I am FRENCH! How do I get the labels?
Thanks, Angela! I'll send you the labels!
Hi Chris, hope you and your family are doing well as we continue on our journey of social distancing. I too have been finding here in Canada there is a shortage of yeast, flour and baking powder. I always have a good supply on hand but now my supply is dwindling. I guess one good thing that has come from this Cov-19 is the fact that people are now discovering the old art of baking home made bread and the wonderful smell and joy of tasting a slice of freshly made bread. I would love to have your PDF label for the raisin bread, Im going to try my hand at making this bread and distribute a loaf to my children. I always try to package my baked goods so they look pretty, as well as tasting delicious. It makes people feel good with they see a pretty package filled with baked goods.
On another note I tried your cranberry scones and for some reason they turned out flat looking like cookies instead of scones. Can you give me some clue as to what I might have done wrong?
Thank you very much, stay well and safe
Brigitte
Thanks for your kind comment, Brigitte. You're so right about people discovering and re-discovering baking as a result of this pandemic.
Regarding the scones, it's really hard to say. Could you have used too much flour or skipped the baking powder?
I"ll get those labels off to you right now!
This bread was delicious! I made it yesterday and shared the cute little loaves with friends. Thanks for such an easy recipe 😊
Yay! So happy you had good success with this recipe, Alice. I know your friends appreciated receiving it! Thanks so much for sharing your results!
Hi Chris
All of your breads look delicious. What kind of adjustments would I have to make if I used gluten free flour?
Hi Kat, I haven't tried this recipe with GF flour. If I was going to test it, I would probably just use the King Arthur GF all-purpose flour. If you try it, please share your results!
Would love the labels.. I have already used the granola labels that you provided, and they were a really nice touch to the bags of granola that I've made.
Hi Tammy, the labels should be in your inbox. I'm so happy you enjoyed and were able to use the granola labels. 💕
Loved that I could make this recipe with all purpose flour...seeing as the bread flour at our local grocery stores is non-existent these days. And the description is correct! It's hard to only eat one slice. So easy to make and I gave one loaf to our elderly neighbors who loved it as well. Thank you once again for a fantastic recipe!
Thanks so much, Krista, for sharing your results. I know your neighbor was very grateful for your kind gift. I'm sorry about the "hard to eat only one slice" part. I've had to walk a lot more lately due to this bread! 😂
Beautiful bread! And I love that honey drizzle too. This is a must make recipe. Pinning.
Happy Easter💐🐣🌸
Making the dough for this amazing looking bread right now🐣
It would be greatly appreciated if you could send the PDF along for the tags.Thanks in advance.
Happy Easter, Lori! Have fun baking (and eating). Just sent the labels.
I've shared your link to It Is Well With My Soul. It's all about community. Powerful.
It's a beautiful demonstration of community - despite COVID 19!
Thanks, Martha, so true!
I can hardly wait to try this one! I've made the overnight brioche but adding cinnamon sounds lovely! I would love to have the gift tags to share with my yoga class buddies!
Thanks!
Hi Ali, I think you'll love this bread if you enjoyed the other brioche. Just sent you the labels.
I made this yesterday and it is absolutely delicious! It came out of the oven last night at midnight and my husband ate 4 pieces! Thanks for this recipe!
I would also like to get the tags so I can make these for gifts! Thanks!
Just sent them off Malinda!
Haha! I told you, it's impossible to eat one piece 💕
This is another recipe that looks wonderful.Can you please send me the PDF for the label.
Thank you so much
Thanks so much, Sophie! Just sent off the labels!
Thank you so much for your recipe. I’m not much of a baker but I think I can give this a try! Can you please send me the pdf for your pretty labels? I’d love to gift them to my kids’ teachers when they finally go back to school.😀 Thank you and Happy Easter!
You can do it, Poppy! I'll be happy to send you the labels. This will make a wonderful gift.
. Thank you for such an inspirational, unique, and awesome website. I use it weekly ! Just made your shortbread cookies(eggs and bunnies) and they are wonderful. Now I am contemplating making this cinnamon raisin brioche bread. It will be my first attempt at this type of loaf. We aren’t fond of dark raisins but we do like golden raisins. Do you think I could successfully make this substitution? Easter blessings to both of you !
May I share music with you that has been comforting during Lent and Holy Week? If this isn’t allowed on your site, please just delete.
You tube: The Lord’s Prayer by Andrea Bocelli (and Mormon Tabernacle Choir)
Thanks for your kind, encouraging comment, Jenny! I'm so happy you've enjoyed some of our recipes.
Do try the bread! If you have any questions along the way, feel free to ask. Yes, golden raisins are delicious in this recipe!
And thank you so much for the music inspiration. We will listen for sure. We both love Andrea Bocelli!
Another home run. So easy, so delicious. I made the two larger loaves- 1/2 of one is gone already and it has been out of the oven less then an hour. I will make this over and over again. Thank you Chris!
Awesome! Thanks so much for sharing your results, Julia!
Do you see what I mean about being impossible to eat one slice? Well, then again, your slices are larger since you used the larger pans 💕
Will be making today! Love your recipes and so look forward to your emails! With so much at home time, I am going back and trying many of your past recipes too! Could you send pdf? Will do door drop off to some senior neighbors.
Awesome, sweet idea, Pat. Just sent you the labels. Enjoy!
Thank you so much for your wonderful recipes!
Please share the labels with me.
Kind regards from a fan in South Africa.
Hi Bentjie, greetings all the way to South Africa! Thanks for your kind comment. Just sent you the labels, hope you enjoy the bread!
I am making this today to gift to our neighbors! Of course, I'll leave the basket at the door - social distancing and all!
May I have the PDF for the labels? Thank you!
Hi Catherine, how nice! I'll send the labels now! Happy Easter!
Would you please send me the pdf for the colorful labels? Thank you!
They're winging their way to you right now, Lucy!
I love your recipes... they are delicious, simple, and they work! I will be making this delicious brioche today!
Enjoy, Anne!
Chris, I always look forward to your articles and love the recipes. Please send me the PDF for the Cinnamon Raisin Brioche labels. When do you have time for all of this? You and Scott are amazing.
Thanks, Linda 💕 We feel very blessed to be able to do this. Sending you the labels now.
Hi Susan, I've left it as long as 16 hours and it's worked well. I would guess it would be fine for 24 but, since I haven't personally tried that, I don't want to say for sure. Hope you enjoy it!
Can I store the dough in the fridge for 24 hrs? It's just more convenient for me. Thanks so much!
I haven’t baked bread since the mid—70’s and am ready to start again with this easy overnight recipe. PleSe send me the PDF for gift tags. ThNks, Cynthia
Alright! Have at it, Cynthia! Just sent you the labels.
Sounds wonderful. I would love a PDF for the label. Thank youy.
Hi Ann, just sent them to you. Enjoy!
I only have 9 x 5” loaf pans. Do you think that will be ok?
Hi Laurel,
Yes, you can definitely make this is two 9x5 pans. The loaves will not be as tall but they will be delicious!
Hi there! Making this today and would love the PDF for the labels. I've been making and selling breads to supplement our coffers while waiting for our catering business to once again be humming! People have been loving the seeded focaccia! Thanks for your inspiration once again!
That's so awesome, Anna Marie! I love that you're able to sell bread right now! Just sent you the labels!
Good Afternoon Scott and Chris:
First off I'd like to tell you how much I enjoy your website and the recipes that you share. My friend suggested that I sign up for your posts and I have passed on the information to my friends as well. I can always feel confident that your recipes are well tested, delicious and fool proof. I made the Xmas tree cookies at Christmas, used the same recipe for Valentines cookies, and made little bunnies and flowers yesterday....such a great recipe. I was hoping to spread some cheer during this stressful time and thought that this recipe would work out well....and the label puts it over the top. Could you please share it with me? Thanks again for the fabulous recipes....Happy Easter and stay safe.
Thanks so much, Sheila for this thoughtful comment. I'm so happy you've enjoyed our recipes! I'll send off the labels now. Happy Easter!
Hi Chris, Does putting the bread in the fridge vs baking it right away make a better tasting loaf?
Hi Rene, I think there is a little more depth of flavor when you let the dough rise slowly in the refrigerator but it's also delicious right away.
Thanks for leaving that feedback. I was keen to make this, but lost interest when I read about the 24 hour proving time in the fridge. Now that I know I can cook it straight away I'm going to make this this afternoon.
I'd love the labels too if you don't mind.
Sure! Happy bread-making! Just sent you the labels 💕
Hi Chris
Would it be possible to adapt this to use GF flour?
Love your recipes.
Hi Kat, I haven't tried this with GF flour so I don't want to say for sure. If you try it, please let us know!
HI Chris,
I can't wait to try this recipe! Quick question - I only have one loaf pan. Can I keep half the dough in the fridge and bake it later? How will that affect the texture?
Hi Mimi, you can definitely do this! Just divide the dough in two and then cover the other tightly and pop it back in the refrigerator.