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Unveil the cozy aroma of freshly baked Cinnamon Bread wafting through your kitchen, a sensory delight that promises indulgence in every slice. With its tender crumb and enchanting swirl of cinnamon sugar, this bread makes morning coffee feel like a lavish event.
Picture this: you slice into a warm loaf of Cinnamon Bread, and a waft of cinnamon-kissed goodness fills the air, making your kitchen smell like a heavenly bakery. The bread itself is a study in contrasts—the soft, airy texture perfectly complements the rich, aromatic swirls of cinnamon and sugar woven throughout. Each bite delivers a delectable mingling of flavors, akin to a cinnamon roll but in a more convenient loaf form.
Let’s face it, cinnamon and sugar were meant to be together, and this bread is their love song. It’s perfect as-is, but slather a slice with butter or a dollop of cream cheese and you’re entering the realm of irresistible.
Why You’ll Love This Cinnamon Bread
- Versatility: Whether you’re savoring it fresh out of the oven, using it for gourmet French toast, or gifting a loaf to a friend, this Cinnamon Bread is the epitome of culinary multitasking.
- Aroma Therapy: The scent of cinnamon wafting through your home is a sensory experience that evokes warmth and comfort, turning your kitchen into a sanctuary.
- No Fuss, All Flavor: With a straightforward ingredient list and simple steps, this recipe delivers complex flavor without the hassle. It’s proof that great baking doesn’t have to be complicated.
- Milk: Provides moisture and helps activate the yeast. You can use almond milk or oat milk as a dairy-free option.
- Unsalted Butter: Adds richness and flavor to the dough. For a vegan version, plant-based butter works well.
- Active Dry Yeast: The leavening agent that makes the bread rise. Instant yeast can also be used.
- Eggs: Add structure and moisture to the dough. A flaxseed or chia seed “egg” can serve as a vegan substitute.
- Granulated Sugar: Sweetens the dough and filling. Coconut sugar or monk fruit sweetener can be used as alternatives.
- Vanilla Extract: Enhances the overall flavor. Almond extract could give an interesting twist.
- All-Purpose Flour: The primary structure of the bread. For a healthier option, half of it can be substituted with whole wheat flour.
- Salt: Balances the flavors. Himalayan pink salt or sea salt can be used.
- Cinnamon: The star of the filling, providing warmth and spice. Nutmeg or cardamom can offer a different flavor profile.
- Egg for Brushing: Provides a glossy finish to the bread. Plant-based milk can work for a vegan option.
You’re going to love how easy this cinnamon bread is to make, trust me. Let’s roll up our sleeves and get started, shall we?
First off, warm up some milk and butter on the stove. Keep it low, no boiling, just warm enough for our yeast to get all cozy—around 105°F is perfect. Sprinkle in that yeast, give it a little whisk, and let it hang out for about 10 minutes. It’ll get all frothy and fabulous.
Alright, moving on. Crack those eggs into your mixer bowl, throw in the sugar and vanilla, and whisk away. You want it looking light and fluffy. It’s the base for something amazing, I promise.
Next up, mix your flour and salt in a separate bowl. Once that’s done, add your yeasty milk to the egg mixture. Make sure everything’s well blended. Next add half of the flour mixture to your wet mixture. Switch to a dough hook on your mixer and let it do its magic. Once it’s all mixed in, add the rest of the flour and let it go for another 5 minutes or so.
Take that dough and place it in an oiled bowl, cover it up with some plastic wrap, and let it rise. We’re talking doubled in size. Find a warm corner for it; the dough loves that.
Here’s the fun part. Roll out that risen dough nice and flat. You’ll want it wider than your loaf pan and not too thick—around ¼ inch should do it. Mix sugar and cinnamon in a bowl and sprinkle it all over that dough. Don’t be shy!
Roll it up and place it seam-side down in your greased loaf pan. Let it rise again, just like the first time. You’re almost there!
Finally, the oven! Preheat that baby to 350°F. Brush the top of your dough with a beaten egg, sprinkle a little extra cinnamon and sugar if you like, and then pop it in the oven. Bake it for 35-45 minutes, until it’s looking golden and irresistible.
Frequently Asked Questions
Can I use bread flour?
Absolutely! Bread flour will also work great here because of its strong gluten formation.
Can I use whole wheat flour instead of all-purpose flour?
You sure can, but keep in mind that whole wheat flour will make your bread denser. If you’re going for it, try using a mix of whole wheat and all-purpose to keep some lightness in the texture. A 50/50 split is usually a good starting point.
Can I use instant yeast instead of active dry yeast?
Absolutely, you can swap out active dry yeast for instant yeast. The rule of thumb is to use about 25% less instant yeast than you would active dry. So, if a recipe calls for 1 teaspoon of active dry yeast, use 3/4 teaspoon of instant yeast. No need to proof it in warm milk; you can mix it directly with your dry ingredients.
Can I make this bread without a stand mixer?
Of course! Making bread by hand is as old as time. You’ll just need a little extra elbow grease. After mixing your wet and dry ingredients separately, combine them in a large bowl and knead by hand until smooth. It might take 10-12 minutes, but consider it your workout for the day.
How do I know when my bread is fully baked?
Great question! The visual cues are a golden-brown crust, but if you want to be extra sure, use an instant-read thermometer. The internal temperature of fully baked bread should be around 195°F. Stick the thermometer in the thickest part of the loaf for an accurate reading.
- Opt for Super-Fresh Cinnamon: The fresher the cinnamon, the more aromatic and flavorful your bread will be. If your cinnamon has been sitting in the pantry for more than a year, consider getting a fresh jar for this recipe.
- Temperature Matters: Make sure your milk is warm but not hot; it should be around 105°F. Too hot, and you’ll kill the yeast. Too cool, and the yeast won’t activate properly.
- Don’t Skip the First Rise: Patience is a virtue when it comes to letting your dough rise. This first rise is crucial for developing the bread’s texture. If you can, let it rise in a warm, draft-free environment for best results.
- Egg Wash Alternative: If you find your bread is browning too quickly in the oven, you can cover it with aluminum foil for the last 10 minutes of baking. This will prevent over-browning while still allowing the inside to fully bake.
To maximize the shelf life of your homemade cinnamon bread, make sure to let it cool thoroughly before storing! Place in a plastic storage bag, breadbox, or wrap in foil and store at room temperature. Cinnamon bread should ideally not be refrigerated, as the bread will dry out and become stale faster than at room temperature. Properly stored, your bread will last about 4 to 5 days.
Slice the cinnamon bread, or leave the loaf whole and wrap tightly with aluminum foil, plastic freezer wrap, or place in heavy-duty freezer bag and freeze. Properly stored, your bread will keep for 3 months.
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- Add the milk and butter to a saucepan and melt over medium heat. Do not let the milk boil, the milk should be warm, no more than 105°F. Sprinkle the yeast over it and whisk it a bit. Let it rest for 10 min.
- In the mixer bowl, add the eggs, ½ cup of sugar and vanilla extract and mix well until light and fluffy using the whisk attachment.
- In another large bowl mix the flour and salt together. Next, add the yeast mixture to the mixer bowl with the egg and mix until it's well blended.
- Add half the flour mixture to the mixer, switch to the dough hook attachment, and mix until well combined. Add the remaining flour and continue mixing for another 5 minutes.
- Place the dough in an oiled bowl and cover it with plastic wrap. Let it rise until it doubles in size in a warm place.
- First, grease a loaf pan 8.5 x 4.5 x 3-inch with butter or spray it with cooking spray. Roll out the dough on a floured work surface until it's a bit wider than the loaf pan and about ¼ inch thick.
- In a small bowl mix the ⅓ cup of sugar and cinnamon together and spread the cinnamon sugar evenly over the dough. Roll the dough and pinch the ends sealed.
- Place it in the prepared loaf pan with the sealed side down. Let the bread rise again until doubled in size, around an hour.
- Preheat oven to 350°F. Brush the bread with the beaten egg and sprinkle some more sugar and cinnamon on top, if preferred.
- Bake for about 35 to 45 minutes or until golden brown. The loaf is done baking when an instant-read thermometer inserted into the center of the bread reads 195 F°.
- Yeast: Make sure your yeast is fresh. If using active dry yeast it will take a bit longer for the bread to rise vs instant yeast.
- Flour: Bread flour can be used as well.
- Kneading: If you do not have a stand mixer, you’ll have to knead this bread by hand. Use a wooden spoon to mix up to and including the step where you add the first half of the flour, after that you’ll have to knead by hand onto a floured work surface.
- Doneness: The cinnamon bread is done baking when an instant-read thermometer inserted into the center of the bread reads 195 F°.
- Storage: Store the bread at room temperature wrapped in tightly in plastic wrap for 4 to 5 days.
- Freezing: Slice the cinnamon bread, or leave the loaf whole and wrap tightly with aluminum foil, plastic freezer wrap, or place in heavy-duty freezer bag and freeze. Properly stored, your bread will keep for 3 months.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Originally shared Oct 2012.