Cinnamon Bread
A warm, comforting bread filled with swirls of cinnamon sugar, perfect for breakfast, brunch, or dessert.
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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Notes
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months.