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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
What we've been watching for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
This delicious, no-knead, no-mixer, Cinnamon Raisin Brioche Bread has a sweet, buttery, tender-crumb that is studded with plump raisins and swirled with cinnamon sugar.
- 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
- ¼ cup granulated sugar
- 2½ teaspoons cinnamon
- 1-2 tablespoons milk or cream
- 1 large egg yolk
- 1 teaspoon water
- soft butter for greasing the pans
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.)
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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.
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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.
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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.
See Café Tips above in the post for further instructions and more detailed tips.
If you don’t have instant yeast you will need to adapt the recipe just a bit.
Start the recipe by combining 2¼ teaspoons of regular active yeast in the hot water along with a pinch of sugar. Stir well and set aside. (The yeast should start to foam and bubble after about 5 minutes.)
Continue with the recipe (omitting the instant yeast in the flour mixture) as directed, adding the yeasted water when the recipe directs to add the hot water. The remainder of the recipe will be done as directed.
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Judy says
Can't wait to give as a gift. Please send me labels
Thank you
Chris Scheuer says
Sure, Judy!
Lori says
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!
Chris Scheuer says
That's great, Lori! We will send the labels your way.
Theresa Owens says
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!
Chris Scheuer says
Thank you, Theresa! We will send the labels.
Ruth says
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 🌺.
Chris Scheuer says
Thank you, Ruth! We will send the labels.
Alice says
I love your recipes and will certainly try this one this weekend, please send me the labels. Thank you.
Chris Scheuer says
Sure, Alice!
Carol says
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!
Chris Scheuer says
Thanks, Carol! Sending them your way!
Karen says
Can’t wait to try this recipe. The loaves will make great gifts.
Please send the pdf for labels.
Chris Scheuer says
Sure, Karen!
Teresa says
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
Chris Scheuer says
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.
Barb says
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!
Chris Scheuer says
Sending them your way, Barb!
Carol says
Can’t wait to try this. Could you please send me the labels
Chris Scheuer says
Sure, Carol!
Dianna Jenkins says
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.
Chris Scheuer says
Thank you, Dianna! I have heard of it, but I still need to check it out. We will send the labels your way.
Gabrielle Glatt says
I can't wait to make this cinnamon brioche bread! Please send me Christmas labels.
Chris Scheuer says
Sure, Gabrielle!
Stacey Stelhorn says
I am going to make this bread for gifts it looks so yummy. I would love to have the labels too.
Thank you
Stacey
Chris Scheuer says
Sure, Stacey!
Leslie says
I have been searching for a richer raisin bread recipe. Thank you, as always, so much Chris.
Please send me the labels.
Chris Scheuer says
Sure, Leslie!
Jane says
Cinnamon Raisin Briouche - oh my goodness. So so good. Please send me the label. This will be a wonderful gift to give. Thank you.
Chris Scheuer says
Sure, Jane!
Gina says
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!
Chris Scheuer says
Thank you, Gina, for your tip and the heads-up regarding the eggs and the link. I will correct those issues.
DoLee Spurgeon says
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.
Chris Scheuer says
So glad you did, DoLee! We will send the labels.
glynis says
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
Chris Scheuer says
Thank you, Glynis! 💕 We will email the labels.
JoAnn says
Just for your site and looking forward to many days of trying new recipes. Please send the label pdf to enhance the gift. Thanks.
Chris Scheuer says
Sure, JoAnn! Enjoy!
Elaine says
Where do you get the bags you placed the loaves in? And I wouId love the labels. Thanks so much.
Chris Scheuer says
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.
Nichole Murray says
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!
Chris Scheuer says
Awesome! Thanks for letting us know, Nichole!
Jag says
King Arthur sells great bread bags various sizes too. They have great sales.
Chris Scheuer says
Thanks, Jag!
Christine says
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?
Chris Scheuer says
Hi Christine, yes, you can freeze this! I love having a loaf stashed in the freezer. We will send the labels your way.
Terry says
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
Chris Scheuer says
So interesting, Terry! Thanks for sharing this info, it may help other readers with this same problem. Hope you enjoy the focaccia!
Sue L. says
Hi Chris,
I would love to have the lovely labels! Thank you for another recipe to try.
Jane says
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.
Chris Scheuer says
Sure, Jane!
Frances Willis says
I'm looking forward to making this bread this week!
Would you please send the labels?
Thanks!!
Chris Scheuer says
Sure, Frances!
Michelle says
This bread was a big hit this weekend with my family!! I would love the pdf for the precious labels..Thanks
Chris Scheuer says
I'm so glad, Michelle! We will send the labels!
Caroline Dawson Rivera says
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
Chris Scheuer says
Sure, Caroline! Enjoy!