Copycat Panera Bread Cinnamon Raisin Bread Recipe – Soft, Fragrant, and Perfect for Toast

If you love the warm, cozy flavor of cinnamon raisin bread from the bakery, this homemade version will hit the spot. It’s soft, slightly sweet, and full of raisins with a swirl of cinnamon sugar in every bite. The dough comes together easily, and your house will smell amazing while it bakes.

You’ll get a beautiful loaf that’s great for breakfast, snacking, or turning into French toast. No special equipment needed—just a little time and some simple ingredients.

Why This Recipe Works

This recipe balances sweetness with warm spice so the cinnamon shines without overpowering the bread. Using milk and butter makes the crumb tender and soft, just like a bakery loaf.

Hydrating the raisins keeps them plump instead of dry and chewy. A straightforward dough method and a generous cinnamon swirl give you a pretty, ribboned interior and consistent flavor in every slice.

Shopping List

• Bread flour (or all-purpose flour if that’s what you have)
• Whole milk
• Granulated sugar
• Brown sugar (for the swirl)
• Active dry yeast (or instant yeast)
• Unsalted butter
• Large egg
• Salt
• Ground cinnamon
• Raisins (regular or golden)
• Vanilla extract (optional, but nice)
• Warm water (for soaking raisins)

Step-by-Step Instructions

1. Soak the raisins. Place 1 cup raisins in a bowl and cover with hot water for 10 minutes. Drain and pat dry. This keeps them soft and prevents them from pulling moisture from the dough.
2. Warm the liquids. In a small saucepan or microwave, warm 1 cup whole milk until it’s about 105–110°F—warm to the touch, not hot. Stir in 3 tablespoons granulated sugar and 3 tablespoons unsalted butter until the butter melts. Let cool to lukewarm if needed.
3. Activate the yeast. In a mixing bowl, combine the warm milk mixture with 2 1/4 teaspoons active dry yeast. Let it sit for 5–10 minutes until foamy. If using instant yeast, you can skip proofing and go straight to mixing.
4. Mix the dough. Add 1 large egg, 1 teaspoon salt, and 1 teaspoon vanilla extract (optional) to the yeast mixture. Stir in 3 1/2 cups bread flour, starting with 3 cups and adding more as needed. Mix until a soft, slightly tacky dough forms.
5. Knead until smooth. Knead by hand on a lightly floured surface or with a dough hook for 7–10 minutes. The dough should be smooth, elastic, and only slightly sticky. If it’s very sticky, add a tablespoon of flour at a time, but don’t overdo it.
6. Fold in the raisins. Flatten the dough into a rough rectangle and sprinkle the soaked, dried raisins over the surface. Fold the dough over the raisins and knead gently until they’re evenly distributed.
7. First rise. Place the dough in a lightly greased bowl, cover, and let rise in a warm place until doubled, about 60–90 minutes.
8. Make the cinnamon sugar. In a small bowl, mix 1/3 cup brown sugar, 2 tablespoons granulated sugar, and 1 1/2 tablespoons ground cinnamon. For a bolder swirl, add a pinch of salt and 1 tablespoon softened butter to make a spreadable paste.
9. Shape the loaf. Punch down the dough and roll it into a 9×14-inch rectangle. Brush lightly with water or melted butter.Sprinkle the cinnamon sugar evenly over the surface, leaving a 1/2-inch border on the edges.
10. Roll and seal. Roll up tightly from the short end into a log, tucking as you go to keep the swirl tight. Pinch the seam closed and tuck the ends under. Place seam-side down in a greased 9×5-inch loaf pan.
11. Second rise. Cover and let rise until the dough crowns 1–1 1/2 inches above the rim of the pan, 45–75 minutes depending on room temperature.
12. Preheat and bake. Preheat the oven to 350°F (177°C). Bake for 35–40 minutes, tenting loosely with foil during the last 15 minutes if the top browns too quickly. The loaf is done when it’s deep golden and registers about 195–200°F in the center.
13. Finish and cool. Brush the hot loaf with 1 tablespoon melted butter for a soft, shiny crust (optional but recommended). Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

How to Store

Keep the loaf at room temperature, wrapped in foil or stored in an airtight container, for up to 3 days.

For longer storage, slice and freeze in a freezer bag for up to 2 months; pull out slices as needed for toast. Avoid refrigerating—it dries out the crumb. If the bread softens or gets humid, toast it lightly to bring back the texture.

Benefits of This Recipe

• Bakery-style texture at home: You get a tender, fluffy crumb without additives.
• Customizable sweetness: Adjust sugar in the dough and swirl to taste.
• Budget-friendly: A generous loaf for the price of a few pantry staples.
• Versatile: Great for toast, French toast, or bread pudding.
• Make-ahead friendly: Freezes beautifully, so you can stock up.

Pitfalls to Watch Out For

• Overheating the milk: If it’s too hot, it can kill the yeast. Aim for warm, not hot.
• Too much flour: Over-flouring creates dense bread. Keep the dough slightly tacky.
• Loose shaping: A loose roll can cause gaps in the swirl. Roll tightly and seal the seam.
• Underdone center: If the top browns fast, tent with foil. Check for a 195–200°F internal temp.
• Dry raisins: Skipping the soak can lead to tough, dry bits. Hydrate them first.

Variations You Can Try

• Swirl upgrade: Add 2 tablespoons softened butter to the cinnamon sugar for a richer ribbon.
• Nutty crunch: Sprinkle 1/2 cup chopped pecans or walnuts over the cinnamon layer.
• Golden raisin twist: Use golden raisins for a lighter flavor and color.
• Orange-scented: Add 1 teaspoon orange zest to the dough and a splash of orange juice to the raisin soak.
• Whole wheat blend: Swap in 1 cup whole wheat flour for a heartier loaf. Add 1–2 teaspoons extra milk if the dough feels dry.
• Cinnamon glaze: Drizzle with a simple icing made from powdered sugar, milk, and a pinch of cinnamon once cooled.

FAQ

Can I use instant yeast instead of active dry yeast?

Yes.

Use the same amount and mix it directly with the flour and other dry ingredients. Warm the milk and proceed with the recipe; no need to proof first.

What if I don’t have bread flour?

All-purpose flour works fine. The crumb may be slightly less chewy, but the bread will still be soft and delicious.

How do I prevent the cinnamon swirl from separating?

Leave a small border when spreading the cinnamon sugar and roll the dough tightly.

Pinch the seam well and place the loaf seam-side down in the pan. Avoid excess flour on the rolling surface.

Can I make this dough overnight?

Yes. After the first rise, punch down, cover tightly, and refrigerate up to 12 hours.

Bring to room temperature, then shape, proof, and bake.

How do I know the loaf is fully baked?

The crust should be deep golden, and an instant-read thermometer should read 195–200°F in the center. If you don’t have a thermometer, tap the bottom— it should sound hollow.

What’s the best way to slice it cleanly?

Let the bread cool completely, then use a serrated knife and a gentle sawing motion. Warm bread can squish and smear the swirl.

Can I reduce the sugar?

Yes.

Cut the sugar in the dough to 2 tablespoons and the swirl to 1/4 cup brown sugar. The bread will be less sweet but still flavorful.

Is this recipe good for French toast?

Absolutely. The cinnamon and raisins add great flavor.

Day-old slices hold up especially well when soaked.

In Conclusion

This copycat Panera Bread cinnamon raisin bread is soft, aromatic, and easy to make at home. With a tender crumb, a generous swirl, and plenty of juicy raisins, it’s the kind of loaf that disappears fast. Follow the simple steps, watch the dough rather than the clock, and you’ll get bakery-level results.

Toast a slice, add a pat of butter, and enjoy a warm, cozy treat any day of the week.