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a few slices of freshly baked cinnamon bread next to a couple cinnamon sticks.
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4.89 from 18 votes

Cinnamon Bread

This home baked Cinnamon Bread is perfect for breakfast and requires only a handful of basic ingredients ! Learn to make this easy loaf, with step-by-step instructions. Using my straightforward recipe, you'll be rewarded with a delicious bread, hosting gorgeous swirls of cinnamon sugar throughout.
Prep Time30 mins
Cook Time45 mins
Rising time2 hrs
Total Time3 hrs 15 mins
Course: Bread, Breakfast
Cuisine: American
Keyword: cinnamon bread
Servings: 12 servings
Calories: 290kcal



  • 1 cup milk
  • ½ cup butter unsalted
  • 2 1/4 teaspoon active dry yeast 1 package
  • 2 large eggs
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 3 ½ cups all-purpose flour
  • 1 teaspoon salt


  • cup sugar
  • 2 tablespoon cinnamon
  • 1 medium egg beaten, for brushing


  • Prep the yeast mixture: 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.
  • Combine sugar and eggs: 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.
  • Start the dough: 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 Flour: 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.
  • First Rise: 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.
  • Roll the dough: 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.
  • Make the loaf: 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.
  • Second Rise: Place it in the prepared loaf pan with the sealed side down. Let the bread rise again until doubled in size, around an hour.
  • Prep for Baking: Preheat oven to 350°F. Brush the bread with the beaten egg and sprinkle some more sugar and cinnamon on top, if preferred.
  • Bake: 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°.


  1. 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.
  2. Flour: Bread flour can be used as well.
  3. 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.
  4. Doneness: The cinnamon bread is done baking when an instant-read thermometer inserted into the center of the bread reads 195 F°.
  5. Storage: Store the bread at room temperature wrapped in tightly in plastic wrap for 4 to 5 days.
  6. 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.


Serving: 1slice | Calories: 290kcal | Carbohydrates: 44g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 222mg | Potassium: 95mg | Fiber: 2g | Sugar: 15g | Vitamin A: 334IU | Calcium: 50mg | Iron: 2mg