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+ servings
bread machine cinnamon bread slices on a plate
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4.7 from 179 votes

Bread Machine Cinnamon Raisin Bread

This bread machine Cinnamon Raisin Bread recipe could not be easier! Throw all your ingredients in the bread machine and let it knead, rise, and bake! Enjoy your cinnamon swirl bread for breakfast, as a snack, or with tea and coffee.
Prep Time5 mins
Cook Time3 hrs 20 mins
Total Time3 hrs 25 mins
Course: Appetizer, Snack
Cuisine: American
Diet: Vegetarian
Keyword: bread machine, bread machine recipes, cinnamon bread, yeast breads
Servings: 12
Calories: 186kcal
Author: Kristina


  • ¾ cup milk warmed to 110°F
  • 1 ½ tablespoon butter cut into pieces
  • 1 egg at room temperature
  • ½ teaspoon salt
  • ½ tablespoon cinnamon
  • 1 tablespoon brown sugar light or dark
  • 3 tablespoon white sugar
  • 2 ½ cups bread flour
  • 1 ¾ teaspoon yeast active, instant or bread machine
  • 1 ¼ cup raisins


  • Add ingredients to the bread pan in the following order: warm milk, butter, egg, salt, cinnamon, brown sugar, white sugar, bread flour and yeast (for Cuisinart machines). *If you have a different brand, check the instructions for the correct order to add ingredients.
  • Select the basic/white bread setting if baking in the machine or the dough setting if baking in the oven. Select the 1.5 pound loaf option and your preferred crust color. Make sure the mix-in button has been selected (or add the raisins to the mix-in drawer if your machine has this). Watch the dough during the first 10 minutes of kneading. If the ingredients are too crumbly add more warm milk 1 tablespoon at a time. If the dough is too wet, add more bread flour 1 tablespoon at a time until a smooth and sticky ball forms.
  • When the mix-in signal chimes, add the raisins to the bread pan. If you're watching the dough knead, you may notice that the raisins do not adhere immediately. They will combine with the dough as it continues to work through the cycle. Follow the steps below for your chosen baking method once cycle is complete.
  • Machine-Baking: At the end of the last kneading cycle, remove the kneading paddle. This is optional and can also be done once the bread cools. Once the bake cycle is complete, remove the pan from the bread maker immediately using oven mitts. Let cool for at least 10 minutes, then carefully remove the bread from the pan by holding it on it's side and running a knife between the pan and the bread. Transfer to a wire rack and cool completely before slicing.
  • Oven-Baking: Once the dough cycle is complete, remove dough from the bread pan. Punch dough down a few times and form into your desired shape. Set on a parchment-lined baking sheet (or inside a loaf pan) and cover with a heavy towel. Let rise in a warm place until doubled in size, about 45-60 minutes. Bake at 350° Fahrenheit for 30-35 minutes. Remove from the oven and let cool completely on a wire rack before slicing.


Store in an airtight bread bag or bread box at room temperature. It will keep for 3-4 days when stored properly. It can be kept in the freezer for about 6 months in freezer safe bags.


Serving: 1oz | Calories: 186kcal | Carbohydrates: 36g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 126mg | Potassium: 196mg | Fiber: 2g | Sugar: 5g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg