Description
This classic Cinnamon Bread recipe yields a soft, fluffy loaf bursting with warm cinnamon sugar flavor. Perfect for breakfast or a sweet snack, the bread features a tender crumb wrapped around a delicious cinnamon-sugar filling and topped with an optional vanilla glaze for extra sweetness.
Ingredients
Scale
Dough Ingredients
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 tsp salt
- 3/4 cup warm milk (110°F/45°C)
- 1/4 cup unsalted butter, melted
- 1 large egg
Filling Ingredients
- 1/2 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 2 tbsp unsalted butter, softened
Glaze Ingredients (Optional)
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Make the Dough: In a large bowl, combine the flour, granulated sugar, active dry yeast, and salt. Add the warm milk, melted butter, and egg. Mix until a soft dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook and knead for 5-6 minutes.
- First Proof: Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Prepare the Filling and Pan: In a small bowl, mix the packed brown sugar with ground cinnamon. Grease a 9×5-inch loaf pan to prepare for the assembled dough.
- Roll Out the Dough: Punch down the risen dough and roll it into a 9×15-inch rectangle on a lightly floured surface.
- Spread Butter: Evenly spread the softened butter over the surface of the rolled dough.
- Add Cinnamon Sugar: Sprinkle the cinnamon-sugar mixture evenly over the butter, leaving about a 1-inch border along the edges.
- Form the Loaf: Starting from the short end, tightly roll the dough into a log shape. Pinch the seam to seal the roll.
- Second Proof: Place the rolled dough seam-side down into the prepared loaf pan. Cover it and let it rise again in a warm place for 30 minutes until puffed.
- Preheat Oven: Preheat your oven to 350°F (175°C) while the dough is rising.
- Bake the Bread: Bake the loaf for 30-35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
- Cool the Bread: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare Optional Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled bread for a sweet finish.
Notes
- Ensure the milk is warm but not hot (110°F/45°C) to properly activate the yeast without killing it.
- Kneading the dough thoroughly develops gluten, resulting in a soft yet structured bread.
- Letting the dough rise in a warm environment speeds up proofing; a turned-off oven with the light on works well.
- The cinnamon sugar filling can be adjusted for sweetness or cinnamon intensity based on preference.
- For best texture, cool the bread completely before slicing to avoid gummy crumb.
- The optional glaze adds extra sweetness and moisture but can be omitted for a less sweet bread.
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
