Homemade Cinnamon Raisin Bread in a Bread Machine Recipe (Soft 1.5-Pound Loaf With Reliable Results)

Essential Concepts

• Use the “sweet” or “raisin” cycle if your machine has one; it typically gives a longer rise for enriched dough. (Food.com)
• Add raisins at the mix-in beep (or near the end of the final knead) so they do not shred and streak the dough. (Food.com)
• Check dough texture early: it should form a smooth, slightly tacky ball; adjust with small amounts of flour or water.
• Weighing flour gives more consistent loaves than measuring by volume, because cup measures vary by technique.
• Cool completely before slicing for a cleaner crumb and better texture.

Background or Introduction

A bread machine is well suited to cinnamon raisin bread because it controls kneading, warmth, and timing in a predictable way. The goal is a tender, lightly sweet loaf with cinnamon flavor throughout and raisins that stay intact, rather than breaking down into sticky fragments.

This article gives quick, practical answers first, then explains what each ingredient does, how to choose settings, how to fix common problems, and how to adapt the formula to different machines. It also includes a complete recipe in both U.S. and metric measures, with notes that reflect the variables that actually affect bread: flour type, humidity, yeast strength, and the way individual machines run.

What is “cinnamon raisin bread” in a bread machine, in plain terms?

Cinnamon raisin bread is an enriched yeast loaf: flour, water, yeast, salt, and sugar, plus a small amount of fat for tenderness, and raisins folded in late. In a bread machine, “enriched” matters because sugar and fat can slow fermentation and soften structure, so many machines perform better on a cycle intended for sweeter dough. (Food.com)

The flavor profile is simple: cinnamon in the dough (not a distinct swirl, unless you use a dough-only method and shape it yourself). The texture should be soft, sliceable, and resilient, not cake-like and not dry.

What bread machine setting should I use for cinnamon raisin bread?

Use the “sweet” setting when available. That setting is commonly designed for dough with added sugar and fat, and it usually includes a longer rise to build volume and tenderness. (Food.com)

If your machine does not have “sweet,” choose the closest option based on your control panel:

“Raisin,” “fruit,” or “mix-in” cycle

If your machine has a dedicated cycle for fruit breads, it is often a good fit because it times a mix-in stage and may adjust kneading intensity.

“Basic” or “white” cycle

This can work, but the loaf may rise less or bake faster than ideal for enriched dough. If you consistently get a dense loaf on this cycle, switching to a longer cycle is often the simplest fix.

Crust color selection

Choose “light” or “medium” if your machine runs hot or if the raisins tend to darken on the crust. Raisins near the surface can scorch in some machines, especially on “dark.”

Homemade Cinnamon Raisin Bread in a Bread Machine Recipe (1.5-pound loaf)

This formula is intentionally straightforward and closely follows a classic 1.5-pound bread-machine ratio. (Food.com)

Ingredients (U.S. and Metric)

Weights are included for consistency. Volume measures are approximate because flour, in particular, varies with how it is scooped and leveled.

Ingredient	U.S. measure	Metric (approx.)
Water (room temperature)	1 cup	240 g (240 ml)
Unsalted butter, softened (or neutral fat)	2 Tbsp	28 g
All-purpose flour (or bread flour)	3 cups	360 g
Granulated sugar	3 Tbsp	38 g
Salt	1 1/2 tsp	8–9 g
Ground cinnamon	1 tsp	2.5–3 g
Bread-machine yeast (instant yeast)	2 1/2 tsp	7–8 g
Raisins	3/4 cup	110–115 g

Ingredient list and basic method are adapted from a widely used 1.5-pound bread-machine formula. (Food.com)

Method (bread machine bake)

1. Add ingredients to the bread pan in the order recommended by your machine’s manual. Many machines prefer liquids first, then dry ingredients, with yeast kept dry and placed last in a shallow well. If your manual specifies the reverse order, follow the manual.
2. Select the “sweet” cycle (or the closest enriched-dough cycle) and choose crust color (light or medium is a safe start). (Food.com)
3. Start the machine. During the first knead, scrape down any flour clinging to the corners of the pan if your machine allows you to open the lid briefly.
4. At about 5 to 10 minutes into kneading, check dough consistency:
   • It should gather into a smooth ball and look slightly tacky.
   • If it is dry, crumbly, or riding the paddle without coming together, add water 1 teaspoon at a time.
   • If it is loose, shiny, or smearing like batter, add flour 1 tablespoon at a time.
     Make adjustments slowly; small changes matter in a bread machine.
5. When the machine signals the mix-in stage, add the raisins. (Food.com)
   • If your machine has no beep, add raisins near the end of the final knead, when the dough is developed but still actively mixing. A practical guideline is 5 to 10 minutes before kneading stops on the last knead, if you can observe the cycle. (Bake Good)
6. Let the cycle finish baking. Remove the pan promptly when the loaf is done, then turn the bread out onto a rack.
7. Cool completely before slicing. Cutting early compresses the crumb and can make the interior seem gummy even when fully baked.

How to confirm doneness if your machine tends to underbake

Many loaves finish when the center reaches about 190 to 200°F (88 to 93°C). Use this as a guideline, not an absolute, because enriched loaves and whole-grain additions can shift the best endpoint slightly. (King Arthur Baking)

If your loaf is pale or soft on the sides when unmolded, you can return it to the machine on a “bake only” function if available, or finish briefly in a preheated oven until the center reaches the target range.

Why are raisins added later, and what happens if I add them too early?

Add raisins late to protect the dough and the raisins themselves. A developed gluten network is elastic and strong; it can hold inclusions without tearing. Early in mixing, raisins can shred, smear, or sink into the dough as it is still forming, leaving streaks and uneven distribution. (Bake Good)

Adding raisins late also reduces the chance that raisins will steal water from the dough during kneading. Raisins are hygroscopic, meaning they attract moisture. In a relatively lean dough, that can tip the balance toward dryness.

Should you soak raisins first?

Soaking is optional. It can help if your raisins are very dry or if you want a softer bite. But soaked raisins can also introduce extra water and make the dough looser unless you drain and blot them well. If you soak:

• Use warm water, then drain thoroughly.
• Pat dry aggressively.
• Consider holding back 1 to 2 tablespoons of the recipe water until you see the dough texture during kneading, then add only if needed.

What does each ingredient do, and what can vary?

Bread machines are consistent, but ingredients are not. Knowing what each component contributes helps you fix problems quickly.

Flour: structure and chew

Flour provides starch and protein. Protein forms gluten, the elastic network that traps gas from yeast and gives bread its shape.

• All-purpose flour can work well and produces a tender crumb.
• Bread flour, with slightly higher protein, often rises higher and slices more cleanly.
• If you measure flour by cups, you can accidentally add too much, creating a dense loaf. Weighing reduces that risk.

If your loaf is consistently short or tight-crumbed, bread flour is a reasonable switch. But any flour change can alter water absorption, so dough checks matter.

Water: hydration and crumb softness

Water controls dough softness and how easily gluten forms. Too little water yields a stiff dough that cannot expand. Too much water yields a slack dough that may collapse during baking. Humidity, flour type, and even how dry your raisins are can change the “right” amount.

Yeast: lift and timing

Bread-machine yeast is typically instant yeast. It is designed for direct mixing. Old yeast, heat exposure, or a machine that runs cool can reduce rise. If a loaf rises poorly:

• Check yeast freshness.
• Avoid hot water; overly warm water can weaken yeast before kneading even starts.
• Use a longer cycle if the dough seems to need more time.

Sugar: tenderness, browning, and mild sweetness

Sugar feeds yeast early, helps browning, and softens texture by competing for water. But more sugar can slow fermentation once the concentration rises. This is one reason “sweet” cycles tend to work better for this style of bread. (Food.com)

Fat: softness and keeping quality

A small amount of fat tenderizes the crumb and helps the bread stay soft longer. Butter contributes flavor; a neutral fat keeps flavor clean. If you substitute oil for butter, use the same weight and expect a slightly different crumb.

Salt: flavor and dough strength

Salt matters more than taste. It also tightens gluten and moderates yeast activity. Too little salt can make bread bland and structurally weak. Too much can slow fermentation noticeably. Salt brands and crystal sizes vary; weights are more consistent than teaspoons.

Cinnamon: flavor with a fermentation caveat

Cinnamon brings the characteristic flavor, but high levels of cinnamon can slow yeast activity in some doughs. In practical terms, moderate cinnamon in the dough is usually fine, while very heavy cinnamon can contribute to a slower rise. If you increase cinnamon significantly, consider using a longer cycle and watch the dough.

Raisins: sweetness and moisture management

Raisins add sweetness and chew, but they also absorb water. Very dry raisins can make the crumb feel drier. Very moist raisins can make pockets that seem underbaked. Adding them late helps either way. (Bake Good)

How do I know my bread machine dough is right during kneading?

The fastest way to prevent dense bread is a dough check early in kneading. You are looking for a cohesive ball that cleans the sides of the pan.

Signs the dough is too dry

• Crumbly pieces that never fully combine
• A stiff ball that thumps around the pan
• Dry flour lingering at the bottom or corners

Fix: add water 1 teaspoon at a time, wait 30 to 60 seconds, then reassess.

Signs the dough is too wet

• Dough smears like paste and never gathers
• The paddle splashes dough onto the walls
• The surface looks glossy and slack

Fix: add flour 1 tablespoon at a time, wait, then reassess.

Why small adjustments work best

Bread is a balance. A tablespoon of flour or a teaspoon of water can be the difference between a tall loaf and a squat one, especially in a bread machine where the dough volume is limited by the pan shape.

How can I make the flavor stronger without turning the loaf dense?

Flavor can be intensified without loading the dough with extra dry ingredients.

Increase cinnamon carefully

If you increase cinnamon, do it in small steps and watch the rise. If the loaf becomes shorter, the machine may need more time, or the dough may need a touch more water.

Consider a small portion of brown sugar

A partial swap from granulated sugar to brown sugar can deepen flavor. But it also adds moisture and can make dough feel slightly softer.

Use bread flour for a cleaner slice

If the loaf feels fragile or tears when sliced, bread flour can help structure without changing sweetness.

Any change should be paired with a dough check, because absorption shifts.

How do I prevent a hard crust or a pale loaf?

Bread-machine crust varies widely by model.

If the crust is too hard

• Choose “light” crust setting.
• Remove the loaf promptly when done; leaving it in a warm machine can toughen the crust as steam condenses and re-bakes the surface.
• Cool on a rack with airflow; cooling in the pan traps steam and can toughen the edges.

If the loaf is too pale

• Choose “medium” crust.
• Confirm your machine is completing the bake stage.
• If needed, use “bake only” briefly to finish color.

What if I want a cinnamon swirl instead of cinnamon mixed into the dough?

A true swirl is difficult to achieve in a standard bake-in-machine cycle because the machine kneads after you would want to layer cinnamon sugar. The more reliable approach is to use the dough cycle, then shape and bake separately.

Dough-cycle swirl method (overview)

This is still bread-machine friendly, but it uses your oven for baking.

Step 1: Make the dough

Run the dough on the same ingredient list, adding raisins at the mix-in beep. (Bake Good)

Step 2: Shape

After the dough cycle completes, turn dough out, press into a rectangle, sprinkle with a modest cinnamon-sugar mixture, roll tightly, and place in a loaf pan.

Step 3: Proof and bake

Let rise until noticeably puffy, then bake until the center reaches about 190 to 200°F (88 to 93°C). (Bon Appétit)

Variables matter here: room temperature, dough warmth, and pan size can change proofing time and baking time substantially.

Troubleshooting: the most common bread machine problems and fixes

Most problems trace back to hydration, yeast strength, or cycle length.

Why is my cinnamon raisin bread dense?

Dense bread usually comes from one of these:

• Dough too dry (most common)
• Yeast inactive or old
• Cycle too short for enriched dough
• Too much flour from measuring by cups

Fix strategy:

1. Perform the dough check and adjust water or flour.
2. Switch to a longer cycle intended for sweet dough.
3. Weigh flour if possible.

Why did the loaf rise and then collapse?

A collapsed top often means the dough overproofed, then could not support itself during baking. Causes include:

• Too much water (dough too soft)
• Too much yeast for a warm-running machine
• A very long cycle in a warm kitchen

Fix strategy:

• Reduce water slightly.
• Reduce yeast modestly.
• Use a slightly shorter cycle if your machine has multiple sweet cycles.

Why are the raisins clumped or sunk?

Clumping can happen if raisins are sticky or added too early. Sinking can happen if the dough is too loose or if raisins are very heavy relative to dough strength.

• Add raisins at the mix-in beep.
• If raisins are sticky, toss lightly with a small spoonful of flour from the measured total before adding.
• Ensure the dough is not overly wet.

Why is there cinnamon streaking or a gummy line?

Cinnamon mixed directly into dough should not create a single gummy layer. A gummy streak more often comes from underbaking, excess moisture from soaked raisins, or slicing while hot.

• Drain and dry soaked raisins thoroughly.
• Confirm doneness with internal temperature guidance.
• Cool fully before slicing.

Cooling, slicing, and storage: what keeps this loaf at its best?

Cinnamon raisin bread slices best once the crumb has set. That typically means cooling until no warmth remains in the center.

Slicing

Use a serrated knife and gentle sawing. Pressing down compresses the crumb and can make slices look damp.

Room-temperature storage

Store tightly wrapped at room temperature for short-term use. Many cinnamon-raisin loaves keep well for about 2 to 5 days, depending on moisture, slicing exposure, and the warmth of your kitchen. If you notice any sign of mold, discard the loaf. When in doubt, choose a shorter storage window rather than stretching it. (King Arthur Baking)

Freezing

Freezing is the most reliable way to keep quality. Slice first, wrap well, and freeze. For best texture, use within about 2 to 3 months. (Southern Living)

Avoid storing bread in the refrigerator unless you are trying to slow mold in a hot, humid environment. Refrigeration can make bread feel stale faster because the starch structure firms up at cooler temperatures.

Frequently Asked Questions

Can I use bread flour instead of all-purpose flour?

Yes. Bread flour often gives a taller loaf and a slightly chewier, more elastic crumb. It may absorb a bit more water, so do the dough check and add water by teaspoons if the dough looks dry.

What if my bread machine does not have an “add-in” beep?

Add raisins near the end of the final knead, when the dough is already smooth and elastic. A practical approach is 5 to 10 minutes before kneading stops, if you can observe the cycle. (Bake Good)

Can I add the raisins at the beginning anyway?

You can, but it is less reliable. Early addition increases the chance the raisins will break down, smear, or distribute unevenly. Late addition is the more consistent method. (Bake Good)

How do I keep raisins from burning on the crust?

Choose a light or medium crust setting. Also remove the loaf promptly when the cycle ends, since raisins on the surface can darken further if left in a hot machine.

Is it normal for the dough to look sticky during kneading?

Slight stickiness is normal and often desirable. The dough should still form a cohesive ball and clean most of the pan. If it smears and never gathers, it is too wet. If it stays crumbly, it is too dry.

How can I tell if the loaf is fully baked without guessing?

Use internal temperature as a practical guide. Many yeasted loaves finish around 190 to 200°F (88 to 93°C), measured in the center. (Bon Appétit)

Can I reduce the sugar?

You can reduce it, but expect less browning and a slightly firmer crumb. Reducing sugar can also change fermentation timing, so watch the dough’s rise the first time you try it.

Can I double the cinnamon for stronger flavor?

You can increase cinnamon, but large increases can slow yeast activity in some doughs. If the loaf becomes shorter, use a longer cycle and confirm dough hydration. Increase in small steps rather than all at once.

Why is my loaf short even though the yeast is fresh?

A short loaf often comes from too much flour (especially with cup measuring), a dry dough, or a cycle that is too short for enriched bread. Weigh the flour if possible and do the early dough check to correct texture before the first rise.

Can I make this recipe into a 2-pound loaf?

Bread-machine pan sizes and heating differ, so scaling is not always linear. If you scale up, do it cautiously: increase ingredients by a consistent percentage and confirm your machine supports that loaf size. Watch dough consistency closely, since larger batches can stress a small machine motor and change kneading efficiency.

How long should I wait before slicing?

Wait until the loaf is fully cool. Slicing warm bread compresses the crumb and can make the interior seem gummy even when baked through.