Cinnamon Bread
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4.9
57 reviews
Excellent
Cinnamon Bread
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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.
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Ingredients
Dough
- 1 cup milk
- ½ cup butter unsalted
- 2¼ 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
Filling
- ⅓ cup sugar
- 2 tablespoon cinnamon
- 1 medium egg beaten, for brushing
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Instructions
- 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°.
Equipments used:
Notes
- 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.
Nutrition Information
Show Details
Serving
1slice
Calories
290kcal
(15%)
Carbohydrates
44g
(15%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Cholesterol
67mg
(22%)
Sodium
222mg
(9%)
Potassium
95mg
(3%)
Fiber
2g
(8%)
Sugar
15g
(30%)
Vitamin A
334IU
(7%)
Calcium
50mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 290kcal | 15% |
| Carbohydrates | 44g | 15% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 67mg | 22% |
| Sodium | 222mg | 9% |
| Potassium | 95mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 334IU | 7% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
57 reviews
Excellent
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