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This Cinnamon Raisin English Muffin Bread is foolproof, and it’s the perfect bread for beginners, and experts alike. It requires no kneading, no fancy mixers, and it can be made in roughly an hour. It freezes well too! This bread has the characteristic nooks and crannies of an English muffin, but it’s way easier to make. You can toast this bread in your toaster, then spread my homemade honey cinnamon butter or a sprinkle of cinnamon sugar on top. This English Muffin Bread would make a great breakfast to start your day!

Cinnamon Raisin English Muffins are probably my favorite English muffins. If I had to choose one flavor, it would definitely be cinnamon raisin. I love homemade English muffins, but honestly I don’t always have the time to make them from scratch. This English Muffin Bread is convenient, super, super easy and I can easily fit it into my schedule.

I’ve already made a plain English Muffin Bread version, and I was so happy with how it turned out. Fresh, warm out of the oven, then with a light golden brown toasting and homemade jam, it is just so good! Well, I decided to try this bread but add in my favorite flavors – the cinnamon and raisins. However, I wanted the cinnamon to not just be present in the bread, but have delicious cinnamon swirls throughout the bread, kind of like my Cinnamon Raisin Swirl Bagels. And, to my delight it came out just as I imagined, maybe even better. I think you will really love this one!

Here’s why you will love this recipe

This Cinnamon Raisin English Muffin Bread has all of the characteristic nooks and crannies of English muffins but in an easy, convenient loaf. This is way easier to make than individual Cinnamon Raisin English muffins. It also has the delicious cornmeal dusting around the edges which gives this a wonderful taste and texture. Pair this with my homemade cinnamon butter and oof! You’ve got yourself a delicious breakfast treat!

Ingredients

You’ll need the following ingredients to make this delicious Cinnamon Raisin English Muffin Bread.

Dough
- instant yeast
- honey
- milk
- water
- all-purpose flour
- baking powder
- salt
- raisins
Cinnamon Sugar Swirl
- brown sugar
- cinnamon

Here’s how to make this Cinnamon Raisin English Muffin Bread

mix the dough

To a large bowl, add yeast, warm water, warm milk, honey (or sugar), flour, raisins, baking powder and salt. Mix to combine, until a shaggy dough is formed. The dough is a very wet dough. A wet dough is lighter than a dry dough, therefore it is able to move more easily, and thus create more holes in the structure of the dough. Even though the dough is wet, the gluten structure in the bread is able to hold the raisins in place throughout the dough.

mix the cinnamon sugar mixture

Mix together the cinnamon and sugar for the cinnamon swirl throughout the bread.

first and only rise

While rising time is important in bread, it can sometimes be tough trying to fit it into your busy schedule. This bread only requires one, quick 45 minute rise.

Add half of the dough to a cornmeal dusted 9×5 inch loaf pan. I like to spray my loaf pan with nonstick cooking spray, then add cornmeal to the pan. Tap the pan, tilting different directions so that you are able to coat all sides with the cornmeal.

Next, sprinkle the cinnamon sugar mixture over the dough, then add the remaining dough on top. Use a butter knife to swirl the cinnamon sugar mixture throughout the dough.

Spray the top of the dough with nonstick cooking spray, then cover with plastic wrap. Allow the dough to rise for 45 minutes, or until the dough reaches the top of the pan. I like to turn my oven on. Once it reaches 100 degrees F, I turn the oven off. This creates a warm environment for the dough to rise.

dust with cornmeal then bake

Dust the top of the English muffin bread with cornmeal then bake in preheated oven for 15-20 minutes. If you want the crust to be a bit crisper, bake closer to 20 minutes.

Allow to cool

Allow the English muffin bread to cool for 20 minutes in pan before slicing

If you prefer making more traditional English muffins, check out these delicious recipes!

Homemade Soft English Muffins
English Muffin Bread (just like the cinnamon raisin english muffin bread, but plain)

Here are a few other breakfast recipes I think you will love

I love pairing my English Muffin Bread with my homemade honey cinnamon butter

Homemade Honey Cinnamon Butter

Storage and Reheating

Store in an airtight container or zip-top bag for up to 1 week at room temperature

does this English Muffin Bread freeze well?

The thing I love about this Cinnamon Raisin English Muffin Bread is that it freezes great, so you can make it for your week ahead. Once completely cool place in a freezer safe zip-top bag. Freeze for up to 3 months. You can also pre-slice the English Muffin Bread to make your life a little easier on those busy mornings. Add the pre-sliced pieces to a freezer safe zip-top bag.

reheating

You can serve this Cinnamon Raisin English Muffin Bread toasted or untoasted. Honestly, I think it tastes great either way. I especially love it paired with my homemade honey cinnamon butter.

Cinnamon Raisin English Muffin Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Jolene
Total Time: 1 hour 10 minutes
Yield: 8 1x

Print Recipe

Description

Instructions

1. Add raisins to a bowl with hot water. Allow to soak 10 minutes. Drain water from the raisins.

2. In a large bowl, add all ingredients for the dough. Using a Danish dough hook, wooden spoon or spatula, stir until a shaggy dough forms.

3. Spray a 9×5 inch loaf pan with nonstick cooking spray. Sprinkle some cornmeal on the pan. Tilt and tap the pan until all sides are coated in cornmeal. Add ½ the dough to the pan. In a small bowl, stir together the brown sugar and cinnamon to make the Cinnamon Filling. Sprinkle over top of the dough. Add the rest of the dough on top. Use a butter knife to swirl the cinnamon sugar mixture through the dough.

3. Spray the top of the bread with nonstick spray, then cover with plastic wrap and allow to rise in a warm place 45 minutes, or until the dough is at the top of the pan. I like to turn my oven on until it reaches 100 degrees F. Once it reaches this temperature I turn the oven off. This allows for the dough to rise in a warm environment.

4. Once the dough is done rising, preheat oven to 425F.

5. Remove the plastic wrap and sprinkle the top of the dough with cornmeal. Bake in preheated oven for 15-20 minutes. If you prefer a crisper crust, bake closer to 20 minutes.

6. Allow to cool in pan for 20 minutes before slicing. I love serving this bread with my homemade honey cinnamon butter.

Notes

Storage – store this bread in an airtight container for up to 1 week at room temperature. You can also freeze this bread for up to 3 months.
Active vs Instant Yeast: You can substitute active dry yeast for the instant yeast in this recipe. Use the same amount of active dry yeast. You will have to activate the active dry yeast before using. To do this, add the active dry yeast along with the warm water and milk to a bowl. Whisk to combine. Allow the mixture to sit for 5-10 minutes, or until the yeast is frothy and you see a few bubbles. You will also be able to smell the yeast smell. This means that the yeast is active and ready to be used. Add the remaining ingredients and proceed with the recipe

Prep Time: 10
Rise Time: 45
Cook Time: 15
Category: Breakfast
Method: Oven
Cuisine: American

2 Comments

Patti says:

March 2, 2025 at 9:34 pm

100/10 recommend! This was so delicious and easy to make! Will certainly be making again and again.

1. Jolene says:
  
  March 2, 2025 at 9:45 pm
  
  Oh my goodness! So happy you loved this bread so much, Patti! It’s a favorite in our household too :). Thanks for making my recipe!
  
  -Jolene

Cinnamon Raisin English Muffin Bread

Here’s why you will love this recipe

Ingredients