Homemade Cinnamon Bread Recipe
Could there be anything better for fall? This homemade cinnamon bread recipe is soft, yeasty, and a little sweet. So delicious when toasted and buttered!
Hello there! How are you doing?
I’m so happy to be writing to you right now- I was supposed to be away all this week for a press trip, but it got cancelled! (Shh- don’t tell any of my clients! I want to surprise them by turning all my deadlines in a week early!) I was originally planning on only being able to share one new post this week, but because of this change in plans, I’m able to bring you this magnificent homemade cinnamon bread recipe today.
Isn’t it glorious? And it’s everything you’d ever want cinnamon bread to be. Soft, yeasty, and a little sweet, with a ribbon of warm, spicy cinnamon spiraling throughout.
When I was a kid, cinnamon bread always felt like such a treat. Most of the time, we only had one kind of bread in the house. It was plain white bread, store bought, and of course that made sense for all the sandwiches and stuff. But every now and then, my mom would pick up a loaf of cinnamon bread and it felt so special! A whole loaf of bread completely devoted to morning toast, lol!
I used to love to eat it warm, slathered with butter. Sometimes it had raisins too, which I adore. But I know they are a controversial ingredient (lol!) so I left them out here. If you are pro-raisin though, you could always sprinkle a half a cup or so over the cinnamon sugar, before rolling up the dough and putting it into a loaf pan to bake.
So home-y and comforting! I can’t think of a nicer fall breakfast!
More great bread recipes on my “Bread Recipes” Pinterest board!
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Could there be anything better for fall? This homemade cinnamon bread recipe is soft, yeasty, and a little sweet. So delicious when toasted and buttered!
- 1 1/2 cups warm water
- 1/4 ounce dry active yeast* (1 packet)
- 3 tablespoons light brown sugar, lightly packed
- 3 tablespoons unsalted butter, softened
- 3 3/4 cups all-purpose flour, divided (approximately- you may need as much as to 4 1/2 cups)
- 3/4 teaspoon kosher salt
- 2 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 2 tablespoons ground cinnamon
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Place the warm water in a large bowl, sprinkle the yeast on top and set aside for 5 minutes to allow the yeast to proof.
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Add the brown sugar, butter, 2 cups of the flour, and the salt, and beat on medium speed for 3 minutes.
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Stir in an additional 1 1/4 to 1 3/4 cups flour, until dough pulls away cleanly from the sides of the bowl.
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Knead on floured surface, adding 1/2 to 3/4 cup additional flour, until dough is smooth and elastic, about 10 minutes.
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Place dough in large greased bowl, and cover loosely with plastic wrap. Let rise in warm place until doubled in size, 30 to 45 minutes.
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Lightly mist a 9×5-inch loaf pan with non-stick spray.
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Punch down the dough and roll it into a rectangle, about 9 inches on the short side and 1/4 inch thick.
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Brush with melted butter.
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Stir the granulated sugar and cinnamon together in a small bowl, and sprinkle the mixture in an even layer all over the butter.
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Starting at the short side, roll into a tight log (like a cinnamon roll).
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Transfer to the prepared loaf pan, cover loosely with plastic wrap, and allow to rise in a warm place until doubled in size, about 30 minutes.
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Preheat the oven to 350 degrees F, uncover the dough, and bake the bread for 40 to 45 minutes, or until the loaf sounds hollow when lightly tapped.
*Instant yeast may be substituted. Rise time may need to be reduced by 10 to 15 minutes. You'll know your dough is done rising when it has doubled in volume.
For cinnamon raisin bread, sprinkle about 1/2 cup of raisins over the cinnamon sugar, before rolling the bread dough into a loaf.
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