Nothing smells better than delicious cinnamon bread baking in your oven. This recipe is easy to make, and perfect for even a beginning baker.
Nothing brings my kids running quite like the promise of delicious bread. And they make a beeline to the kitchen for this fantastic cinnamon swirl bread.
If you are nervous about making bread that requires yeast and rise times, no need to worry! This is an easy-to-follow recipe and with my step-by-step photos, this homemade cinnamon bread will turn out perfect for you every time you make it.
How to Make Cinnamon Bread
Step 1: Activate the Yeast
Combine the water and milk and heat to between 110 and 115 degrees Fahrenheit. Stir in the sugar, then stir in the active dry yeast. Let the mixture sit for five minutes. Please note: If your yeast doesn’t look like this after 5 minutes you should discard it and start over.
Step 2: Make the Dough
In a large bowl, whisk together two cups of flour and the salt. Stir in the proofed yeast and liquid combination and the melted butter. Stir until it begins to come together, and continue adding a little flour at a time until it begins to form into a ball. I like to knead it further on a well floured surface before returning it to the bowl and allowing it to rest for 10 minutes.
Step 3: Roll Out the Dough
Cut the bread dough into two equal pieces and roll each one out into a rectangle. Coat each piece with melted butter followed by the sugar and cinnamon mixture. Roll up the dough tightly. This gives the bread the beautiful cinnamon sugar swirl.
Step 4: Let the Dough Rise
Place the dough seam side down in each of the two bread pans. Cover the bread pans with a towel and set in a warm place. Allow to rise for 45 minutes.
Step 5: Bake the Bread
Lightly brush the bread with the melted butter. Bake the bread in a preheated oven for 20 to 30 minutes or until golden brown. Let the bread rest in the pans for 10 minutes before taking it out to cool completely.
Variations
- Add raisins: Sprinkle them on the rolled out dough after the cinnamon sugar mixture but before you roll up the dough.
- Add nuts: Sprinkle some chopped peans on top of the cinnamon and sugar mixture before rolling.
- Make French Toast: This will make for such a fun and delicious brunch idea that your family will adore. Simply use my French Toast recipe but replace the bread with slices of cinnamon bread.
Storing Cinnamon Swirl Bread
Once the bread has completely cooled on a wire rack, transfer it to an airtight bag or container and store on the counter for up to three days. To make it last longer, you can freeze it. Read more on this below.
Freezing Cinnamon Bread
To freeze this cinnamon swirl bread recipe as a whole loaf, wrap it tightly twice with plastic wrap or foil and store in a freezer-safe bag or container in the freezer for up to three months.
To freeze as slices, place the cooled bread slices on a baking sheet and freeze for one hour. Transfer the frozen slices to a freezer-safe bag or container and store in the freezer for up to three months. The nice thing about freezing the bread in slices is you can pull out a slice or two here and there as needed without having to use the whole loaf. Allow to thaw before eating. Slices will thaw in less than thirty minutes at room temperature.
If you make this cinnamon bread recipe or any of my other recipes, I’d love to hear what you think and would be so grateful if you came back to leave me a comment.
Cinnamon Bread
Ingredients
For the bread
- 1 1/2 cups water (354.9 ml)
- 1/2 cup milk (118.3 ml)
- 3 tablespoons granulated sugar
- 4 1/2 teaspoons active dry yeast see notes 1 & 2
- 6 cups all purpose flour see note 3 (720 grams)
- 2 teaspoons salt
- 2 tablespoons unsalted butter melted
For the filling
- 1/2 cup granulated sugar (99 grams)
- 1 tablespoon cinnamon
- 1 tablespoon unsalted butter melted
To Top
- 2 tablespoons unsalted butter melted
Instructions
- Combine the water and milk and heat to between 110 and 115 degrees Fahrenheit. Stir in the sugar, then stir in the active dry yeast. Allow the yeast to proof for 5 minutes. There should be at least 1/2 inch of froth at the top when it is done proofing.1 1/2 cups water, 1/2 cup milk, 3 tablespoons granulated sugar, 4 1/2 teaspoons active dry yeast
- In a large bowl, whisk together 2 cups all purpose flour and the salt. Stir in the proofed yeast and liquid combination and the melted butter. Stir until it begins to come together. Add another 1 cup of flour and continue mixing. Continue adding a little flour at a time until it begins to form into a ball. You may not use all 6 cups of flour.6 cups all purpose flour, 2 teaspoons salt, 2 tablespoons unsalted butter
- On a lightly floured surface, knead the dough until it is smooth. Transfer it back to the bowl and cover loosely with a towel. Allow it to rest for 10 minutes.
- Stir together the sugar and cinnamon. Set aside. Spray two 9 by 5 inch bread pans with cooking spray. (Read about my bread pan recommendation here.)1/2 cup granulated sugar, 1 tablespoon cinnamon
- Cut the dough into two equal pieces. Roll each piece into approximately 12 by 7 inches. Use 1 tablespoon of melted butter to coat each piece of dough. Sprinkle with the cinnamon sugar mixture.1 tablespoon unsalted butter
- Starting on the 7-inch side, roll up the dough tightly. Pinch the ends to seal. Repeat with the other piece of dough. Place the dough seam side down in the prepared loaf pan and repeat with the other piece of dough. Cover the bread pans with a towel and set in a warm place. Allow to rise for 45 minutes.
- Preheat your oven to 400 degrees Fahrenheit.
- Lightly brush the bread with the melted butter. Bake the bread for 20 to 30 minutes or until golden brown. Let the bread rest in the pans for 10 minutes. Then run an edge around the pan and transfer to a wire rack to cool completely.2 tablespoons unsalted butter
Recipe Video
Notes
- Active Dry Yeast vs. Instant Yeast: Is important for this recipe to use active dry yeast as we are activating it with the warm water before we start the recipe. You won’t get the same results with Instant Yeast.
- Proofing Yeast: A key part of any recipe that uses yeast is having your water at the right temperature. It needs to be between 110 and 115 degrees Fahrenheit. The best way to ensure it is the right temperature is to use an instant-read thermometer.Â
- Measuring Flour: It’s important to measure flour correctly. If you don’t have a kitchen scale be sure to scoop it with a spoon into a dry measuring cup and level it off with the flat edge of a spatula. See a photo tutorial here: How to Measure Flour.
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