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!
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!
Ingredients
- 1 1/2 cups warm water
- 1 (1/4-ounce) packet dry active yeast
- 3 tablespoons (lightly packed) light brown sugar
- 3 tablespoons unsalted butter, softened
- 3 3/4 to 4 1/2 cups all-purpose flour, divided
- 3/4 teaspoon kosher salt
- 2 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- 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.
- Add the brown sugar, butter, 2 cups of the flour, and the salt, and beat on medium speed for 3 minutes.
- Stir in an additional 1 1/4 to 1 3/4 cups flour, until dough pulls away cleanly from the sides of the bowl.
- Knead on floured surface, adding 1/2 to 3/4 cup additional flour, until dough is smooth and elastic, about 10 minutes.
- 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.
- Lightly mist a 9×5-inch loaf pan with non-stick spray.
- Punch down the dough and roll it into a rectangle, about 9 inches on the short side and 1/4 inch thick.
- Brush with melted butter.
- Stir the granulated sugar and cinnamon together in a small bowl, and sprinkle the mixture in an even layer all over the butter.
- Starting at the short side, roll into a tight log (like a cinnamon roll).
- 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.
- 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.
Recipe Notes
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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| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 233kcal Calories from fat 48 | |
| % Daily Value | |
| Total Fat 5g | 8% |
| Saturated Fat 3g | 15% |
| Transfat 0g | |
| Cholesterol 13mg | 4% |
| Sodium 122mg | 5% |
| Carbohydrate 42g | 14% |
| Dietary Fiber 2g | 8% |
| Sugars 8g | |
| Protein 5g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
More great bread recipes on my “Bread Recipes” Pinterest board!
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Looks delish.
Great recipe! I love these flavors together and I can’t wait to try it out 🙂 Thanks for the inspiration. I will let you know how it came out 🙂
So happy you like it Dom! Hope you have fun making it. Thanks for reading!
Can I double this recipe and it will turn out Good?
I would think so, Shantay!
i tried making it and it was so easy to make and taste amazing! my family asked me to make it every week now 😅
Hooray! That’s so great to hear Loren! So happy your family enjoyed. Thanks for the great feedback!
I just rolled up my bread dough for one last rise before baking. I cut the loaf in half before rolling out and added some mini chocolate chips to one and some maple syrup to the other for two smaller loaves. I can’t wait to try them!
Ooh, I’m so excited for you Rebecca! I love the way you’re making this recipe your own. Hope your small loaves came out fantastic!
I’m so excited for this to come out! I made it for all my friends because we have a snow day tomorrow, and its my birthday. What a great gift to myself!
Aw, happy birthday Maeve! I hope you and your friends enjoy this!
Just found this recipe and gave it a try. Wonderful! If it wasn’t for my wife pitching in, I’d have eaten the whole loaf myself. Question: is this bread able to be frozen?
So happy you liked it Tom! It can absolutely be frozen. Just wrap it tightly and it should keep in the freezer for 2 to 4 weeks.
Lovely recipe. My family killed it in one afternoon and now I have to make more.
Lol! So glad everyone enjoyed. Thanks for the great feedback Charmaine!