Cinnamon Bread Recipe
User Reviews
5
Cinnamon Bread Recipe
Description
This Cinnamon Bread starts with a wet, sticky dough made from brown sugar, salt, hot and cold water, softened butter, instant yeast, and several cups of all-purpose flour. The dough is kneaded and allowed to rise until doubled in size, creating a soft and airy structure. A cinnamon sugar mixture, combining sugar, ground cinnamon, and a bit of flour, is prepared separately to provide sweet spice layers within the bread.
After rising, the dough is shaped and layered or swirled with the cinnamon sugar mix, then baked in greased loaf pans. The egg wash applied before baking helps achieve a shiny, golden crust. The resulting bread is tender with moist crumb and a balanced cinnamon sweetness throughout the loaf.
This bread works well on its own or as a foundation for recipes like French toast or bread pudding. It stores at room temperature for several days or refrigerated up to a week. For extended storage, it can be wrapped tightly and frozen for up to three months, then thawed before serving or reheating.
Following proofing times closely and handling the wet dough with floured hands will achieve best texture. Using instant yeast eliminates the need for proofing yeast in advance, simplifying the process.
Ingredients
- 1 cup light brown sugar packed
- 1 tablespoon salt
- 1⅔ cups water hot
- 4 tablespoons unsalted butter softened and cut into pieces
- 1⅔ cups water cold
- 1 tablespoon instant yeast rapid rise
- 7½-8 cups all-purpose flour
Cinnamon Sugar Mixture
- 1⅓ cups sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons all-purpose flour
Egg Wash
- 1 egg
- 1 tablespoon water
Instructions
- To make the dough: Combine brown sugar, salt, hot water, and butter in a large mixing bowl. Stir to mix, break up butter chunks and dissolve brown sugar a bit (there will still be a few butter chunks, which is okay).
- Add cold water, then sprinkle yeast on top and let sit for 10 minutes. It will not bubble much.
- Add flour 1 cup at a time and stir together with a wooden spoon until a soft dough forms. Knead the dough for a few minutes to make sure all the flour is well incorporated. (NOTE: This is a very wet and sticky dough that will stick to your hands. Dipping your hands in flour before kneading may help, but it will still stick). Cover with a tea towel and let rise in a warm place for 1½ hours.
- While the bread is rising, grease two 5-x-9-inch loaf pans with cooking spray.
- To make the cinnamon-sugar mixture, mix sugar, cinnamon, and flour together. Set aside.
- To make the egg wash, whisk egg and water together in a small bowl. Set aside.
- Once the dough has risen, punch it down and place it onto a lightly floured surface. Form a ball and divide it into 2 equal pieces.
- Working with one piece at a time on a well-floured surface, roll the dough out into a rectangle to about 7 x 22 inches and about ½ inch thick. Brush with half of the egg wash to help the cinnamon-sugar mixture stick better. Spread ⅔ cup cinnamon-sugar mix evenly over the dough, then lightly spray with water.
- Roll the dough up tightly, lightly pulling as well as tucking in the sides as you roll. Pinch ends closed and drop into the prepared loaf pan seam side down. Repeat with the second piece of dough and the remaining egg wash and cinnamon-sugar mix. Cover and let rise in a warm place for 20 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Bake for 40 - 45 minutes. As soon as the bread comes out of the oven, brush the tops with butter. Let cool completely before slicing.
Notes
- Store cooled loaves at room temperature for 3–4 days or in refrigerator up to 7 days.
- Freeze wrapped loaves up to 3 months; thaw before reheating or serving.
- Use this bread for French toast or bread pudding to enhance those recipes.
- Handle the sticky dough by flouring hands lightly; do not add excess flour to dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2loaves
Amount Per Serving
Calories 4743 kcal
% Daily Value*
| Serving | 1loaf | |
| Calories | 4743kcal | 237% |
| Carbohydrates | 993g | 331% |
| Protein | 105g | 210% |
| Fat | 35g | 54% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 142mg | 47% |
| Sodium | 3596mg | 150% |
| Potassium | 1285mg | 27% |
| Fiber | 31g | 124% |
| Sugar | 243g | 486% |
| Vitamin A | 842IU | 17% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 353mg | 35% |
| Iron | 47mg | 261% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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