14 Scrumptious Cinnamon Raisin Bread Maker Recipes for a Sweet Breakfast

Craving a cozy breakfast that fills your kitchen with the scent of cinnamon? These 14 bread maker recipes transform simple cinnamon raisin bread into sweet morning treats. From classic loaves to sticky buns, each one is effortless with your machine. Let’s bake!

Classic Cinnamon Raisin Bread

Of all the breads you can make in a bread machine, this Classic Cinnamon Raisin Bread is the most rewarding. It delivers a soft, fluffy crumb with swirls of cinnamon sugar and plump raisins in every slice.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 210 minutes

Ingredients

• Bread flour – 3 cups
• Granulated sugar – ¼ cup
• Salt – 1 tsp
• Active dry yeast – 2¼ tsp
• Milk – 1 cup (warm, 110°F)
• Unsalted butter – 2 tbsp (softened)
• Egg – 1 large (room temperature)
• Cinnamon – 2 tbsp
• Brown sugar – ⅓ cup
• Raisins – ¾ cup

Instructions

1. Add warm milk, softened butter, and egg to the bread machine pan.
2. Add bread flour, granulated sugar, and salt on top of the liquid. Make a small indent in the flour and add the yeast.
3. Set bread machine to the 'basic/white' cycle and 1.5 lb loaf size. Press start.
4. While the dough is mixing, combine cinnamon and brown sugar in a small bowl. Set aside.
5. When the machine signals for add-ins (usually after the first knead), add raisins. If no signal, add raisins during the last 5 minutes of kneading.
6. Just before the final shaping cycle begins (usually indicated on display), pause the machine. Remove the dough and roll it into a 9×12 inch rectangle on a lightly floured surface. If you miss this window, the bread will still taste good but won't have a defined swirl.
7. Sprinkle the cinnamon-sugar mixture evenly over the dough, leaving a ½ inch border.
8. Roll the dough tightly from the short end, like a cinnamon roll, and pinch the seam to seal.
9. Place the rolled dough back into the bread machine pan, seam side down. Close lid and resume the cycle.
10. Allow the bread to continue through the remainder of the cycle (rise, bake, cool).
11. When the cycle ends, remove the loaf from the pan and transfer to a wire rack. Let cool completely (about 1 hour) before slicing to avoid a gummy texture.

Nothing beats the aroma of fresh cinnamon bread filling your kitchen. Serve it toasted with butter for breakfast, or use it for an unforgettable French toast. The sweet swirls and tender raisins make every bite a classic comfort.

Whole Wheat Cinnamon Raisin Bread

Nothing beats the aroma of freshly baked bread, especially when it's a hearty whole wheat loaf studded with cinnamon and raisins. This recipe delivers a nutty, high-fiber bread naturally sweetened with honey or maple syrup. It's perfect for breakfast toast or an afternoon snack.

Serving: 1 loaf (12 slices) | Prep Time: 20 minutes minutes | Cooking Time: 45 minutes minutes

Ingredients

Dough

• Warm water (110°F) – 1 ¼ cups
• Honey or maple syrup – 3 tablespoons
• Active dry yeast – 2 ¼ teaspoons (1 packet)
• Whole wheat flour – 2 ½ cups
• All-purpose flour – 1 cup
• Salt – 1 ½ teaspoons
• Ground cinnamon – 2 teaspoons
• Unsalted butter, melted – 2 tablespoons
• Raisins – ¾ cup

Topping (optional)

• Melted butter – 1 tablespoon
• Cinnamon sugar – 1 teaspoon

Instructions

1. In a small bowl, combine warm water (110°F) and honey. Sprinkle yeast on top and let sit for 5-10 minutes until foamy. (Tip: If your yeast doesn't foam, it's dead—start over with fresh yeast.)
2. In a large bowl, whisk together whole wheat flour, all-purpose flour, salt, and cinnamon.
3. Pour the yeast mixture and melted butter into the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8 minutes, adding flour 1 tablespoon at a time if necessary. The dough should be smooth and slightly tacky.
5. Flatten the dough into a rectangle, sprinkle raisins evenly over the surface, then fold and knead gently for 1-2 minutes until raisins are distributed.
6. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot (75-80°F) for 1 hour until doubled in size.
7. Punch down the dough and shape it into a loaf. Place in a greased 9×5-inch loaf pan.
8. Cover loosely with plastic wrap and let rise for 30-45 minutes until the dough crowns about 1 inch above the rim. (Tip: To check if it's ready, press the dough gently—if the indentation slowly springs back, it's perfect.)
9. Preheat oven to 350°F while the dough is rising.
10. Brush the top with melted butter and sprinkle with cinnamon sugar if desired.
11. Bake for 40-45 minutes until the loaf is deep golden brown and sounds hollow when tapped on the bottom. Internal temperature should reach 190°F. (Tip: Tent with foil after 20 minutes if browning too fast.)
12. Remove from pan and cool completely on a wire rack before slicing—about 2 hours. This prevents a gummy texture.

Sliced thick, this bread has a tender crumb with pockets of sweet raisins and a warm cinnamon kick. Toast it lightly and slather with butter or cream cheese, or use it for a memorable French toast. It freezes beautifully, so bake two loaves and stash one for later.

Gluten-Free Cinnamon Raisin Bread

Often, finding a good gluten-free bread is a struggle. This cinnamon raisin version uses rice flour and xanthan gum for a soft, bakery-style texture without the gluten.

Serving: 12 | Prep Time: 20 minutes minutes | Cooking Time: 55 minutes minutes

Ingredients

Dry Ingredients

• White rice flour – 2 cups
• Tapioca starch – ⅔ cup
• Potato starch – ⅓ cup
• Xanthan gum – 1½ tsp
• Salt – 1 tsp
• Cinnamon – 2 tsp
• Instant yeast – 2¼ tsp (1 packet)
• Brown sugar – ¼ cup, packed

Wet Ingredients

• Warm milk (110°F) – 1⅓ cups
• Eggs – 3 large, room temperature
• Apple cider vinegar – 1 tbsp
• Butter – 4 tbsp, melted
• Vanilla extract – 1 tsp

Mix-ins

• Raisins – 1 cup

Instructions

1. In a large bowl, whisk together white rice flour, tapioca starch, potato starch, xanthan gum, salt, cinnamon, instant yeast, and brown sugar.
2. In a separate bowl or glass measuring cup, warm milk to 110°F (use a thermometer).
3. To the warm milk, add eggs, apple cider vinegar, melted butter, and vanilla extract. Whisk well.
4. Pour the wet mixture into the dry ingredients. Beat with a hand mixer on medium speed for 2 minutes. The batter will be thick and sticky.
5. Fold in the raisins with a spatula.
6. Lightly grease a 9×5-inch loaf pan. Transfer the batter into the pan and smooth the top with a wet spatula (dip it in water to prevent sticking).
7. Cover the pan loosely with plastic wrap. Let rise in a warm, draft-free place for 45–60 minutes, until it reaches the rim of the pan. (Tip: Place the pan on a baking sheet to catch any overflow.)
8. Preheat oven to 350°F near the end of the rise.
9. Bake on the center rack for 50–55 minutes, until the loaf is deep golden brown and an instant-read thermometer inserted into the center registers 205°F. (Tip: Tent with foil after 30 minutes to prevent over-browning.)
10. Remove from oven and let cool in the pan for 10 minutes. Then turn out onto a wire rack to cool completely before slicing. (Tip: For clean slices, use a serrated knife and cut only when fully cool.)

Let it cool completely—patience pays off with a tender, moist crumb. Toast slices and spread with butter or cream cheese, or use it for French toast. The raisins add pops of sweetness in every bite.

Vegan Cinnamon Raisin Bread

Usually, vegan bread can be dense or dry, but this cinnamon raisin loaf is soft, moist, and full of flavor. Made with coconut oil and almond milk, it's perfect for breakfast or a snack.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 50 minutes

Ingredients

• All-purpose flour – 2 cups
• Granulated sugar – 1/2 cup
• Baking powder – 2 tsp
• Baking soda – 1/2 tsp
• Salt – 1/2 tsp
• Ground cinnamon – 2 tsp
• Unsweetened almond milk – 1 cup
• Coconut oil, melted – 1/3 cup
• Apple cider vinegar – 1 tbsp
• Vanilla extract – 1 tsp
• Raisins – 3/4 cup

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with coconut oil or line with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon until combined.
3. In a separate bowl, mix almond milk, melted coconut oil, apple cider vinegar, and vanilla extract. Let sit for 2 minutes – the vinegar thickens the milk, creating a buttermilk effect (tip: this helps the bread rise).
4. Add wet ingredients to dry ingredients. Stir until just combined – do not overmix, or the bread will be tough (tip: a few lumps are okay).
5. Gently fold in raisins. If they sink, toss them in a little flour first (tip: this prevents sinking).
6. Pour batter into prepared pan. Smooth the top.
7. Bake for 45–50 minutes, until a toothpick inserted in the center comes out clean. If top browns too fast, tent with foil after 30 minutes.
8. Cool in pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing – this prevents crumbling.

Sliced thick, this bread is tender with a gentle crumb and a sweet cinnamon swirl throughout. Toast it and spread with vegan butter for a cozy treat, or enjoy it plain with a cup of coffee.

Cinnamon Raisin Bagels

Unlike a simple bread machine loaf, these bagels deliver a dense, chewy texture with the subtle warmth of cinnamon and pop of sweet raisins. Using the dough cycle saves arm power while the boil-and-bake method ensures that signature bagel crust.

Serving: 8 | Prep Time: 15 minutes minutes | Cooking Time: 20 minutes minutes

Ingredients

Dough

• Warm water – 1 cup
• Active dry yeast – 2 ¼ tsp
• Sugar – 3 tbsp
• Flour – 3 ¼ cups
• Salt – 1 ½ tsp
• Cinnamon – 2 tsp
• Raisins – ¾ cup

Boiling Water Bath

• Water – 2 quarts
• Honey – 2 tbsp
• Baking soda – 1 tsp

Egg Wash & Topping (Optional)

• Egg – 1

Instructions

1. Place warm water (110°F), yeast, and 1 tbsp sugar in bread machine pan. Let sit 5 minutes until frothy.
2. Add flour, remaining 2 tbsp sugar, salt, and cinnamon to pan. Select Dough cycle and press start.
3. When machine beeps for add-ins (about 5 minutes in), add raisins. Let cycle complete (about 1 hour 30 minutes).
4. Turn dough out onto a floured surface. Divide into 8 equal pieces. Shape each into a smooth ball.
5. Poke a hole through each ball with your floured finger, then gently stretch to form a 1½-inch hole. Place on parchment-lined baking sheet. Cover with damp towel; rest 10 minutes.
6. Preheat oven to 425°F. Bring water, honey, and baking soda to a boil in a large pot.
7. Boil bagels, 2 at a time, for 30 seconds per side. Flip with spatula. Drain on a wire rack.
8. Whisk egg with 1 tbsp water for egg wash. Brush tops of boiled bagels.
9. Transfer bagels back to parchment-lined sheet. Bake 18-20 minutes until deep golden brown. Cool on wire rack.

Mouthfuls of chewy, cinnamon-speckled dough studded with plump raisins – each bite is a balanced blend of spice and sweetness. Toast one and slather with cream cheese, or use it as a base for an indulgent breakfast sandwich.

Cinnamon Raisin Rolls

These Cinnamon Raisin Rolls are soft, yeasted, and perfect for pulling apart at breakfast. They deliver a warm cinnamon swirl with plump raisins in every bite.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 25 minutes

Ingredients

Dough

• All-purpose flour – 3 ½ cups
• Granulated sugar – ¼ cup
• Active dry yeast – 1 packet (2 ¼ tsp)
• Warm milk (110°F) – 1 cup
• Unsalted butter, melted – ¼ cup
• Egg – 1 large
• Salt – ½ tsp

Filling

• Light brown sugar, packed – ½ cup
• Ground cinnamon – 1 ½ tbsp
• Unsalted butter, softened – ¼ cup
• Raisins – ½ cup

Glaze

• Powdered sugar – 1 cup
• Milk – 2 tbsp
• Vanilla extract – ½ tsp

Instructions

1. In a small bowl, dissolve yeast and 1 tsp of the sugar in warm milk (110°F). Let stand 5 minutes until foamy.
2. In a large bowl, whisk together flour, remaining sugar, and salt.
3. Add yeast mixture, melted butter, and egg to dry ingredients. Stir until a shaggy dough forms.
4. Turn dough onto a floured surface. Knead 8–10 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour.
6. Punch down dough. Roll out on a floured surface to a 12×18-inch rectangle.
7. Spread softened butter over dough. Mix brown sugar and cinnamon; sprinkle evenly over butter. Top with raisins.
8. Starting from a long edge, roll dough tightly into a log. Pinch seam to seal.
9. Cut log into 12 equal rolls. Arrange in a greased 9×13-inch baking dish, cut sides up.
10. Cover with plastic wrap and let rise until puffy, about 30 minutes.
11. Preheat oven to 350°F. Bake rolls 20–25 minutes until golden brown.
12. While rolls bake, whisk powdered sugar, milk, and vanilla until smooth.
13. Remove rolls from oven and let cool 5 minutes. Drizzle glaze over warm rolls.

Warm from the oven, these rolls pull apart easily, revealing a soft, buttery crumb and gooey cinnamon-raisin swirl. The simple vanilla glaze adds just the right sweetness without overwhelming the spice. Serve them with extra butter or a side of scrambled eggs for a cozy breakfast treat.

Cinnamon Raisin French Toast Casserole

Forget the usual breakfast scramble. This cinnamon raisin French toast casserole is a game-changer for holiday mornings or lazy weekends. Assemble it the night before, then just bake and serve.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

Casserole

• Cinnamon raisin bread – 1 loaf (about 12 oz, cubed)
• Eggs – 8 large
• Milk – 2 cups
• Heavy cream – 1 cup
• Vanilla extract – 2 tsp
• Ground cinnamon – 1 tsp
• Ground nutmeg – ½ tsp
• Salt – ¼ tsp

Topping

• Brown sugar – ½ cup
• Butter – 4 tbsp (melted)
• Maple syrup – ½ cup

Instructions

1. Grease a 9×13-inch baking dish. Spread cubed bread evenly in dish.
2. In a large bowl, whisk eggs, milk, heavy cream, vanilla, cinnamon, nutmeg, and salt until smooth.
3. Pour custard over bread cubes. Press gently to coat. Cover and refrigerate overnight (at least 8 hours).
4. Next morning, preheat oven to 350°F. Let casserole sit on counter while oven heats.
5. In a small bowl, mix brown sugar, melted butter, and maple syrup. Drizzle evenly over casserole.
6. Bake for 40-45 minutes until golden and set (center should jiggle slightly).
7. Let cool for 5 minutes. Serve warm.

Zero in on the contrast: a crisp, sugary top giving way to pillowy, custard-soaked bread. Drizzle extra maple syrup or sprinkle powdered sugar for a stunning finish.

Cinnamon Raisin Bread Pudding

Forget fancy desserts. Cinnamon Raisin Bread Pudding is the ultimate comfort food — soft, custardy cubes of bread studded with sweet raisins and warm cinnamon. This recipe cuts the fluff and delivers a rich, satisfying treat with a golden top and creamy interior.

Serving: 8 | Prep Time: 15 minutes minutes | Cooking Time: 45 minutes minutes

Ingredients

• Bread (stale, cubed) – 6 cups
• Raisins – 1 cup
• Whole milk – 2 cups
• Heavy cream – 1 cup
• Granulated sugar – 3/4 cup
• Eggs – 4 large
• Vanilla extract – 2 tsp
• Ground cinnamon – 2 tsp
• Salt – 1/4 tsp
• Unsalted butter – 2 tbsp (for greasing)

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish with butter.
2. Spread bread cubes and raisins evenly in the dish. Tip: Use day-old or slightly stale bread for best texture — fresh bread turns mushy.
3. In a large bowl, whisk together milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, and salt until fully combined.
4. Pour custard evenly over the bread and raisins. Gently press bread down to soak. Let sit 10 minutes, pressing occasionally. Tip: Letting it rest allows the bread to absorb custard — skip this and you'll get dry pockets.
5. Bake for 40–45 minutes until the center is set and a knife inserted comes out clean. Tip: The top should be golden and slightly puffed — if it browns too fast, tent with foil.
6. Let cool 5 minutes before serving. Serve warm.

A spoonful reveals a soft, pudding-like center with a slightly crisp, cinnamon-sugar crust. The raisins add little bursts of sweetness in every bite. Drizzle with caramel sauce or a dollop of whipped cream for extra indulgence.

Cinnamon Raisin Monkey Bread

When you need a show-stopping breakfast or brunch treat that's surprisingly easy, this cinnamon raisin monkey bread delivers. Pull-apart dough balls coated in buttery cinnamon sugar with plump raisins baked into every bite.

Serving: 8 | Prep Time: 20 minutes minutes | Cooking Time: 35 minutes minutes

Ingredients

Dough

• All-purpose flour – 3 cups
• Granulated sugar – ¼ cup
• Active dry yeast – 1 packet (¼ oz)
• Salt – ½ tsp
• Warm milk – 1 cup (110°F)
• Unsalted butter, melted – ¼ cup
• Egg – 1 large
• Raisins – ¾ cup

Coating

• Granulated sugar – ½ cup
• Ground cinnamon – 2 tsp
• Unsalted butter, melted – ½ cup (for dipping)

Glaze (optional)

• Powdered sugar – 1 cup
• Milk – 2 tbsp
• Vanilla extract – ½ tsp

Instructions

1. In a large bowl, whisk together 2 cups flour, ¼ cup sugar, yeast, and salt.
2. Add warm milk (110°F), ¼ cup melted butter, and egg. Stir until combined.
3. Add raisins and gradually mix in remaining 1 cup flour until a soft dough forms.
4. Turn dough onto a floured surface and knead for 5 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour until doubled.
6. Punch down dough and divide into 30-35 small balls (about 1.5 inches each).
7. In a small shallow bowl, mix ½ cup sugar and cinnamon.
8. Dip each dough ball into ½ cup melted butter, then roll in cinnamon sugar to coat.
9. Layer the coated balls in a generously greased 12-cup bundt pan. Sprinkle any remaining raisins between layers.
10. Cover the pan and let rise for 30 minutes until puffy.
11. Preheat oven to 350°F.
12. Bake monkey bread for 30-35 minutes until golden brown and cooked through. If top browns too fast, tent with foil.
13. Let cool in pan for 5 minutes, then invert onto a serving plate.
14. For glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm monkey bread. Serve warm.

Huge, pull-apart pieces reveal tender, cinnamon-swirled layers with bursts of sweet raisins. Drizzle with glaze for extra indulgence or serve plain with coffee.

Cinnamon Raisin Scones

Usually, a perfect scone is buttery, flaky, and not too sweet. These Cinnamon Raisin Scones deliver on all fronts, with warm spice and juicy raisins in every bite. Ready in under 30 minutes, they're the ultimate tea-time treat.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Dry Ingredients

• all-purpose flour – 2 cups
• granulated sugar – ⅓ cup
• baking powder – 1 tbsp
• salt – ½ tsp
• ground cinnamon – 1½ tsp

Wet Ingredients & Mix-ins

• cold unsalted butter – ½ cup (1 stick)
• heavy cream – ½ cup
• large egg – 1
• vanilla extract – 1 tsp
• raisins – ½ cup

Topping

• heavy cream – 1 tbsp (for brushing)
• coarse sugar – 1 tbsp

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups flour, ⅓ cup sugar, 1 tbsp baking powder, ½ tsp salt, and 1½ tsp cinnamon.
3. Cut ½ cup cold unsalted butter into small cubes. Add to dry ingredients. Use a pastry blender or your fingers to cut the butter in until the mixture resembles coarse meal with pea-sized butter pieces. Tip: Keep butter cold for flaky layers.
4. In a small bowl, whisk together ½ cup heavy cream, 1 egg, and 1 tsp vanilla.
5. Pour wet ingredients into dry mixture. Stir with a fork just until dough starts to come together. Add ½ cup raisins and gently mix. Tip: Do not overmix; dough should be shaggy.
6. Turn dough out onto a lightly floured surface. Gently knead 2-3 times until it holds together. Pat into a ¾-inch thick round.
7. Using a 3-inch biscuit cutter, cut out scones. Press straight down without twisting to avoid sealing edges. Re-roll scraps once. Place scones 1 inch apart on baking sheet.
8. Brush tops with 1 tbsp heavy cream and sprinkle with 1 tbsp coarse sugar.
9. Bake for 12-14 minutes until golden brown and firm to the touch. Tip: Check at 12 minutes, as ovens vary. Let cool on pan for 5 minutes, then transfer to rack.

Heavenly when served warm, these scones have a crisp sugar crust and a tender, flaky interior. The cinnamon-raisin combo makes them perfect with a pat of butter and a cup of coffee. They also keep well in an airtight container for up to 2 days.

Cinnamon Raisin Muffins

Looking for a quick breakfast everyone will love? These cinnamon raisin muffins are studded with plump raisins and topped with a buttery cinnamon streusel. They're moist, tender, and ready in under 30 minutes.

Serving: 12 | Prep Time: 10 minutes | Cooking Time: 18 minutes

Ingredients

• Flour – 1½ cups
• Sugar – ½ cup
• Baking powder – 2 tsp
• Salt – ½ tsp
• Ground cinnamon – 1 tsp
• Milk – ½ cup
• Vegetable oil – ⅓ cup
• Egg – 1 large
• Vanilla extract – 1 tsp
• Raisins – ¾ cup
• For the streusel:
• Flour – ¼ cup
• Brown sugar – ¼ cup
• Ground cinnamon – 1 tsp
• Butter – 2 tbsp

Instructions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease each cup.
2. In a medium bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
3. In a small bowl, whisk together milk, oil, egg, and vanilla. Tip: room-temperature ingredients blend more smoothly.
4. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix; a few lumps are fine.
5. Fold in the raisins with 3-4 gentle strokes. Tip: coat raisins in a little flour before adding to prevent them from sinking.
6. In a separate bowl, use a fork to combine flour, brown sugar, and cinnamon for the streusel. Cut in cold butter until pea-sized crumbs form.
7. Divide the batter evenly among the 12 muffin cups, filling about ¾ full. Sprinkle streusel generously over each.
8. Bake for 16-18 minutes, until a toothpick inserted in the center comes out clean. Tip: rotate the pan halfway through for even browning.
9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Golden and fragrant, these muffins have a soft, tender crumb with pockets of juicy raisins and a crunchy, sweet top. Serve them warm with butter or a drizzle of honey for an extra treat.

Cinnamon Raisin Waffles

Breakfast doesn't have to be complicated. These cinnamon raisin waffles are crispy on the outside, fluffy inside, and packed with sweet raisins and warm spice. Top with butter and warm syrup for a perfect morning.

Serving: 4 | Prep Time: 10 minutes minutes | Cooking Time: 15 minutes minutes

Ingredients

Waffles

• Flour – 2 cups
• Sugar – 2 tbsp
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Cinnamon – 1 tsp
• Eggs – 2 large
• Milk – 1 ¾ cups
• Butter – ½ cup (melted)
• Vanilla extract – 1 tsp
• Raisins – ¾ cup

Serving

• Butter – for serving
• Warm syrup – for serving

Instructions

1. Preheat waffle iron to medium-high heat (about 375°F).
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon. Tip: Sift if clumpy for even distribution.
3. In a separate bowl, beat eggs, then add milk, melted butter, and vanilla extract. Whisk until combined.
4. Pour wet ingredients into dry ingredients. Stir just until moistened – lumps are fine. Overmixing makes waffles tough.
5. Gently fold in raisins. Let batter rest 2 minutes while iron heats.
6. Lightly grease waffle iron with cooking spray or butter. Pour batter (about ¾ cup per waffle) and spread evenly.
7. Close lid and cook until golden brown and crispy (about 4-5 minutes). Do not open early – it will stick.
8. Transfer cooked waffles to a wire rack (not a plate) to stay crisp. Repeat with remaining batter.
9. Serve hot with a pat of butter and warm syrup. Tip: Warm syrup in microwave 20 seconds.

Keep these waffles a regular brunch staple. The crackling crust gives way to tender, cinnamon-spotted pockets with sweet raisins. Add a dollop of whipped cream or a drizzle of honey for something extra.

Cinnamon Raisin Granola

Perfect for quick breakfasts or snackable toppings, this cinnamon raisin granola delivers crunch with every bite. It's simple, wholesome, and made with pantry staples.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

• Rolled oats – 3 cups
• Pecans – 1 cup, chopped
• Cinnamon – 1 tsp
• Salt – ½ tsp
• Coconut oil – ⅓ cup, melted
• Honey – ½ cup
• Vanilla extract – 1 tsp
• Raisins – ¾ cup

Instructions

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine rolled oats, chopped pecans, cinnamon, and salt. Stir well.
3. In a small bowl, whisk together melted coconut oil, honey, and vanilla extract until smooth.
4. Pour the wet mixture over the dry ingredients. Stir with a spatula until every oat is evenly coated. Tip: Make sure no dry spots remain for even browning.
5. Spread the granola onto the prepared baking sheet in an even layer. Press down lightly with the spatula for clumps. Tip: Don't stir during baking if you want big clusters.
6. Bake for 20 minutes, rotating the pan halfway through. Watch closely in the last 5 minutes. Tip: The granola will still feel soft when hot but hardens as it cools—don't overbake.
7. Remove from oven and let cool completely on the sheet, about 30 minutes. Do not stir while cooling.
8. Once cool, break into clusters and stir in raisins. Store in an airtight container at room temperature for up to 2 weeks.

Very crunchy with warm cinnamon notes, this granola stays crisp even after mixing with yogurt. Spoon it over Greek yogurt with fresh berries or enjoy by the handful as a snack.

Cinnamon Raisin Overnight Oats

No-cook oats that deliver a warm cinnamon flavor without turning on the stove. This grab-and-go breakfast is packed with fiber and protein to keep you full till lunch.

Serving: 2 | Prep Time: 5 minutes | Cooking Time: 0 minutes

Ingredients

• Rolled oats – 1 cup
• Unsweetened almond milk – 1 cup
• Chia seeds – 2 tbsp
• Raisins – ¼ cup
• Ground cinnamon – 1 tsp
• Maple syrup – 1 tbsp (optional)

Instructions

1. In a medium bowl or a mason jar, combine rolled oats, almond milk, chia seeds, raisins, ground cinnamon, and maple syrup if using. Stir well until all ingredients are evenly mixed.
2. Divide the mixture evenly between two jars or containers. Seal with lids and refrigerate for at least 6 hours, preferably overnight. Tip: Use a jar that seals tightly to prevent odors from the fridge seeping in.
3. In the morning, give the oats a good stir. If they seem too thick, add a splash of almond milk to loosen. Tip: For extra creaminess, let the oats sit at room temperature for 5 minutes before eating.
4. Enjoy cold directly from the fridge, or microwave for 30–45 seconds if you prefer warm oats. Stir again before serving to redistribute the chia seeds and raisins. Tip: Top with extra raisins or a drizzle of almond butter for added texture.

Get ready for a creamy, chewy texture with bursts of sweetness from the plump raisins. The cinnamon adds a cozy warmth that makes it feel like dessert for breakfast. Try layering it with yogurt and nuts for a parfait-style twist.

Conclusion

Give your mornings a sweet upgrade with these cinnamon raisin bread maker recipes! From classic loaves to creative twists, there’s a perfect bake waiting for you. Try one, then pop back and let us know your favorite in the comments. Don’t forget to pin this collection for later!

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