There are few things as comforting as the smell of fresh bread baking in your kitchen, and when that bread happens to be filled with swirls of cinnamon sugar, you know you’re in for something truly special. Cinnamon Bread is a timeless recipe that instantly makes any morning or afternoon feel warmer and more inviting. With its soft, fluffy texture and beautifully layered interior, it brings together everything you love about homemade baking—simplicity, aroma, and flavor.
Why We Love This Cinnamon Bread Recipe
You probably have a dozen reasons to love Cinnamon Bread, but here are a few that make it a staple recipe worth keeping in your kitchen:
- Warm, comforting flavors: The swirl of cinnamon sugar adds a cozy sweetness that pairs beautifully with the softness of the bread.
- Versatile treat: It works equally well as a breakfast, brunch centerpiece, afternoon snack, or even a dessert.
- Simple ingredients: Most of what you need is already in your pantry, making this bread easy to whip up without a special trip to the store.
- Perfect for sharing: Homemade bread always feels like a gift, and this loaf is ideal for surprising your family or friends.
- Customizable: From fillings to toppings, you can make it your own by experimenting with flavors and add-ins.
This recipe captures the magic of baking in its purest form. It’s not just about the end product—it’s about the process of creating something with your own hands that fills your home with warmth and your heart with joy.
Ingredients about Cinnamon Bread
To create this delicious loaf, you’ll need a combination of basic baking staples and a few flavorful touches. The ingredients are simple, but each one plays an important role in the texture, rise, and flavor of your bread.
- 3/4 cup warm water (110°F)
- 2 1/4 teaspoons active dry yeast (one packet)
- 1/2 cup milk, warmed to 110°F
- 1/3 cup sugar
- 3 tablespoons butter, melted
- 1 egg, room temperature
- 4 to 4 1/2 cups bread flour (all-purpose flour can be used as a substitute)
- 1 1/4 teaspoons cinnamon
- 1 teaspoon salt
For the filling:
- 1/4 cup sugar
- 1 tablespoon cinnamon
How to Make Cinnamon Bread Directions
Baking Cinnamon Bread may seem like a big project, but when you break it down into easy-to-follow steps, it becomes a very manageable and enjoyable process. Here’s how you can make it at home:
- Activate the yeast
Begin by pouring the warm water into a mixing bowl. Sprinkle the yeast over the top and give it a gentle stir. Allow it to rest for 5 to 10 minutes until the yeast dissolves and becomes foamy. This step ensures your bread will rise properly. - Mix the wet ingredients
Add the warm milk, sugar, melted butter, and egg to the yeast mixture. Whisk everything together until it’s well combined and smooth. - Incorporate the flour
Add 2 cups of bread flour to the mixture and beat until the batter looks smooth. Gradually add in the remaining flour along with the cinnamon and salt, mixing slowly to form a soft dough. You might not need all the flour, so add just enough until the dough comes together. - Knead the dough
Switch to a dough hook if you’re using a stand mixer, or turn the dough out onto a lightly floured surface if kneading by hand. Knead for 5 to 7 minutes until the dough is smooth and elastic. - First rise
Shape the dough into a ball and place it in a greased bowl. Cover loosely with plastic wrap or a kitchen towel and let it rise for 1 to 2 hours, or until it has doubled in size. - Prepare the filling
While the dough rises, mix the sugar and cinnamon in a small bowl for the filling. - Roll out the dough
Once risen, punch the dough down to release air. Roll it out on a lightly floured surface into a rectangle about 9 x 20 inches. The longer rectangle gives you more layers in your swirl. - Add the filling
Sprinkle the cinnamon-sugar mixture evenly over the rolled-out dough. Starting with the narrow end, roll the dough tightly into a log. Pinch the edges to seal and tuck the ends under slightly. - Second rise
Place the log into a greased 9 x 5-inch loaf pan. Cover and let it rise again for about an hour, or until it rises an inch above the top of the pan. - Bake the bread
Preheat your oven to 350°F. Bake the bread for 30 to 40 minutes, or until it’s golden brown and sounds hollow when tapped. Around 35 minutes is usually just right. - Cool and serve
Let the bread cool in the pan for 5 to 10 minutes, then transfer it to a wire rack. Slice and serve warm, or allow it to cool completely before storing.
How to Serve Cinnamon Bread
There are countless ways to enjoy your freshly baked Cinnamon Bread. The most classic option is to serve it warm, sliced thick, with a pat of butter melting into each piece. You can also toast slices and spread them with cream cheese, nut butter, or even a drizzle of honey.
For breakfast, pair it with scrambled eggs, fresh fruit, or a hot cup of coffee. If you’re hosting brunch, it looks beautiful served in slices on a platter alongside other pastries. Leftover slices make outstanding French toast, as the cinnamon swirl infuses the custard with even more flavor. You can also use it to create a sweet bread pudding or turn it into a creative dessert base with whipped cream and fruit.
Expert Tips: Cinnamon Bread
- Use the right water temperature: Too hot will kill the yeast, too cold will slow the rise. Aim for around 110°F.
- Don’t over-flour the dough: Add flour gradually until the dough is soft and slightly tacky but not sticky.
- Tight rolling matters: When rolling the dough into a log, keep it snug to get clean, even swirls of cinnamon inside.
- Prevent gaps: If you want tightly packed swirls, use bread flour instead of all-purpose flour, which helps the dough hold its structure.
- Check doneness: Tap the top of the baked loaf. If it sounds hollow, it’s done. You can also use a thermometer—190°F at the center means it’s baked through.
How to Store Cinnamon Bread
To keep your bread soft and fresh, let it cool completely before storing. Place it in an airtight container or wrap it tightly in plastic wrap. It will stay fresh at room temperature for up to 3 days. For longer storage, wrap the loaf well and freeze it for up to 2 months. When ready to enjoy, thaw at room temperature or warm slices in the toaster. Avoid storing the bread in the refrigerator, as it can dry out more quickly.
Variation of Cinnamon Bread
One of the joys of baking Cinnamon Bread is that it’s so versatile. You can change it up depending on your taste and mood:
- Add raisins or dried fruit: Sprinkle them over the filling before rolling up the dough.
- Nuts for crunch: Chopped walnuts, pecans, or almonds pair beautifully with cinnamon sugar.
- Glaze topping: Drizzle a simple vanilla glaze or cream cheese icing over the cooled loaf for extra sweetness.
- Whole wheat version: Replace half the bread flour with whole wheat flour for a heartier texture.
- Mini loaves: Divide the dough and bake smaller loaves to gift to friends or freeze individually.
FAQ about Cinnamon Bread
Can I use instant yeast instead of active dry yeast?
Yes, you can. If using instant yeast, you can mix it directly with the flour without proofing.
Why did my bread turn out dense?
Dense bread usually happens if the yeast was not activated properly, the dough wasn’t kneaded long enough, or not given enough rising time.
Can I double this recipe?
Absolutely. Just make sure you have a large enough mixing bowl and divide the dough between two loaf pans.
What’s the best way to reheat Cinnamon Bread?
The best method is to toast slices or warm them in the oven at 300°F for about 5 minutes. This keeps the bread soft and fresh.
Can I make Cinnamon Bread ahead of time?
Yes. You can prepare the dough, let it rise once, then refrigerate overnight. The next day, roll, fill, and bake as directed.
Cinnamon Bread
Equipment
- Oven
- Loaf Pan
- Mixing Bowl
- Whisk
- Rolling Pin
Ingredients
- 3/4 cup warm water (110°F)
- 2 1/4 tsp active dry yeast (one packet)
- 1/2 cup milk warmed to 110°F
- 1/3 cup sugar
- 3 Tbsp butter melted
- 1 piece egg room temperature
- 4 to 4 1/2 cups bread flour (all-purpose flour can be used as a substitute)
- 1 1/4 tsp cinnamon
- 1 tsp salt
- 1/4 cup sugar for filling
- 1 Tbsp cinnamon for filling
Instructions
- Pour the warm water into a mixing bowl. Sprinkle the yeast over the top and stir gently. Allow it to rest for 5 to 10 minutes until foamy.
- Add warm milk, sugar, melted butter, and egg to the yeast mixture. Whisk until smooth.
- Mix in 2 cups of bread flour, beating until smooth. Gradually add remaining flour, cinnamon, and salt until a soft dough forms.
- Knead the dough for 5 to 7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 to 2 hours until doubled in size.
- Mix sugar and cinnamon for the filling in a small bowl.
- Punch down the dough and roll it out on a floured surface into a rectangle about 9 x 20 inches.
- Sprinkle the cinnamon-sugar mixture evenly over the dough. Roll tightly into a log and pinch the edges to seal.
- Place the log into a greased 9 x 5-inch loaf pan. Cover and let rise again for about an hour until it rises an inch above the pan.
- Preheat the oven to 350°F. Bake the bread for 30 to 40 minutes until golden brown and hollow when tapped.
- Cool in the pan for 5 to 10 minutes, then transfer to a wire rack. Slice and serve warm or cool completely before storing.
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