Cinnamon Bread is a sweet, aromatic loaf ideal for breakfast, snacks, or dessert. Soft and fluffy, it features a generous cinnamon-sugar swirl that fills the kitchen with warm, comforting aromas. Simple to prepare and delightful to eat, this recipe is perfect for bakers of any level.
Equipment:
- 9×5 inch loaf pan
- Mixing bowls
- Electric mixer or whisk
- Rolling pin
- Oven
Ingredients:
For the Dough:
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1 tbsp active dry yeast
- 3/4 cup warm milk (110°F / 45°C)
- 1/4 cup unsalted butter, softened
- 1 large egg
For the Cinnamon Sugar Filling:
- 1/2 cup granulated sugar
- 2 tbsp ground cinnamon
- 2 tbsp unsalted butter, melted
Instructions:
-
Prepare the dough:
- Dissolve the yeast in the warm milk in a small bowl and let it sit until foamy, about 5 minutes.
- In a large bowl, combine the flour, sugar, and salt. Add the yeast mixture, softened butter, and egg, then mix until a cohesive dough forms.
- Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
-
First rise:
- Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm area until doubled in size, about 1 hour.
-
Make the filling:
- Combine the granulated sugar and ground cinnamon in a small bowl.
-
Shape the loaf:
- Punch down the risen dough and roll it into a rectangle about 1/4 inch thick.
- Brush the surface with melted butter, then sprinkle the cinnamon-sugar evenly over the dough.
- Roll the dough tightly from one long edge to the other to form a log. Place the log seam-side down in a greased 9×5 inch loaf pan.
-
Second rise and bake:
- Cover the pan and let the dough rise for another 30 minutes.
- Preheat the oven to 350°F (175°C).
- Bake for 30–35 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil for the last 10–15 minutes.
-
Cool and serve:
- Let the bread rest in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips:
- Add-ins: Fold in a handful of raisins or chopped nuts to the cinnamon-sugar layer for extra texture and flavor.
- Storage: Wrap cooled bread tightly and freeze for up to 3 months. Thaw at room temperature and reheat slices briefly for a fresh-baked taste.
- Even swirl: Roll the dough with even pressure so the cinnamon swirl distributes uniformly through the loaf.
This cinnamon bread delivers classic comfort — a tender crumb with a warm cinnamon-sugar ribbon. It’s an easy, crowd-pleasing recipe that works well for weekend brunches, afternoon treats, or a cozy dessert. Enjoy it plain, with a smear of butter, or toasted and topped with cream cheese for an extra indulgence.
Cinnamon Bread
A sweet, aromatic loaf with a tender crumb and a cinnamon-sugar swirl.
Ingredients
- For the Dough:
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1 tbsp active dry yeast
- 3/4 cup warm milk 110°F/45°C
- 1/4 cup unsalted butter softened
- 1 large egg
- For the Cinnamon Sugar Filling:
- 1/2 cup granulated sugar
- 2 tbsp ground cinnamon
- 2 tbsp unsalted butter melted
Equipment
- 9×5 inch loaf pan
- Mixing bowls
- Electric mixer or whisk
- Rolling pin
- Oven
Method
- Prepare the dough: dissolve yeast in warm milk and wait until foamy.
- In a large bowl combine flour, sugar, and salt. Add the yeast mixture, butter, and egg; mix to form a dough.
- Knead on a lightly floured surface for 5–7 minutes until smooth and elastic.
- Let the dough rise: place in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
- Prepare the filling: mix granulated sugar and cinnamon together.
- Shape the bread: punch down dough, roll to a 1/4-inch rectangle, brush with melted butter, and sprinkle with the cinnamon sugar.
- Roll the dough tightly and place seam-side down in a greased loaf pan.
- Cover and let rise for 30 minutes. Preheat oven to 350°F (175°C).
- Bake 30–35 minutes until golden and a toothpick comes out clean.
Notes
Cool and serve: let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.