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slices of cinnamon bread on a wooden cutting board with cinnamon sticks sitting beside
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Cinnamon Bread

Nothing smells better than delicious cinnamon bread baking in your oven. This recipe is easy to make and perfect for even a beginning baker.
Prep Time20 minutes
Cook Time25 minutes
Rise Time55 minutes
Total Time1 hour 40 minutes
Servings: 24 slices
Author: Lisa Longley

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

Video

Notes

  1. 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.
  2. 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. 
  3. 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.