Marry This Homemade Cinnamon Bread is a soft and fluffy recipe, which is made with a sweet yeast dough and a beautiful cinnamon-sugar swirl. It’s the perfect treat for breakfast or toast, ready after several hours of rising time.
Jump to RecipeHomemade Cinnamon Bread Recipe Ingredients
For the Dough:
- 1 cup Milk
- 6 Tbsp. Butter
- 2 1/2 tsp. Active Dry Yeast
- 2 whole Eggs
- 1/3 cup Sugar
- 3 1/2 cups All-purpose Flour
- 1 tsp. Salt
For the Filling:
- 2 tablespoons softened Butter
- 1/3 cup Sugar
- 2 Tbsp. Cinnamon
For the Egg Wash:
- 1 egg beaten with a splash of milk
How To Make Homemade Cinnamon Bread
- Activate the Yeast: In a small saucepan, melt the 6 Tbsp of butter with the milk. Heat until it is very warm but not boiling (about 110-115°F). Let it cool until it’s warm to the touch. Sprinkle the yeast over the top, stir gently, and let it sit for 10 minutes to bloom.
- Make the Dough: In the bowl of a stand mixer with the paddle attachment, mix the 1/3 cup of sugar and the 2 eggs. Pour in the milk/butter/yeast mixture. Add half the flour and the salt and beat on medium speed until combined. Add the remaining flour and beat again.
- Knead and First Rise: Switch to the dough hook attachment and knead the dough on medium speed for ten minutes. If the dough is overly sticky, add up to 1/4 cup more flour. Place the dough in a lightly oiled, warm bowl, cover with plastic wrap, and let it rise in a warm place for at least 2 hours, until doubled in size.
- Shape and Fill the Loaf: Turn the dough out onto a floured surface. Roll it into a long rectangle, no wider than your loaf pan. Smear the surface with the 2 tablespoons of softened butter. In a small bowl, mix the 1/3 cup of sugar and the cinnamon together, then sprinkle this evenly over the butter.
- Roll and Second Rise: Starting from the far end, roll the dough up tightly towards you into a log. Pinch the seam to seal it. Place the dough, seam-side down, in a greased loaf pan. Cover with plastic wrap and let it rise for another 2 hours.
- Bake the Bread: Preheat the oven to 350°F. Brush the top of the risen loaf with the egg wash. Bake on a middle rack for about 40 minutes, until the top is deep golden brown and the loaf sounds hollow when tapped.
- Cool and Serve: Let the bread cool in the pan for a few minutes before turning it out onto a wire rack to cool completely before slicing.
Recipe Tips
- How to get a good rise? The most important secret is the temperature of your milk. It must be warm (like a baby’s bath) but not hot, as hot liquid will kill the yeast. A warm, draft-free spot is also essential for the dough to rise properly.
- How do I get a perfect cinnamon swirl? For a beautiful, tight swirl without any gaps, make sure to roll the dough up as tightly as you can after you’ve added the filling.
- Can I make this ahead of time? Yes. You can let the dough perform its first rise slowly overnight in the refrigerator. This cold fermentation can even develop a more complex flavor. Just let it sit at room temperature for about an hour before you shape it.
- What if my dough is too sticky? As the recipe notes, a sticky dough is normal for this enriched bread. If it’s unmanageable, you can add a little more flour, just one tablespoon at a time, during the kneading process until it’s smooth and elastic.
What To Serve With Cinnamon Bread
This is a classic breakfast bread that is fantastic on its own. It is especially delicious when:
- Toasted and spread with a generous amount of salted butter.
- Used to make the most incredible French toast.
- Served alongside a simple breakfast of scrambled eggs and bacon.
How To Store Cinnamon Bread
- Room Temperature: Store the completely cooled loaf in an airtight container or a zip-top bag at room temperature. It will stay fresh for up to 4 days.
- Freeze: This bread freezes beautifully. Let the loaf cool completely, then you can slice it or leave it whole. Wrap it tightly in plastic wrap and then a layer of foil. It will keep for up to 3 months.
Cinnamon Bread Nutrition Facts
- Serving: 1 slice
- Calories: 280 kcal
- Carbohydrates: 45g
- Protein: 6g
- Fat: 9g
- Saturated Fat: 5g
- Sugar: 15g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This is the most common issue with yeast breads. It’s almost always because your yeast was old or expired, or the milk was either too hot (which kills the yeast) or too cold (which doesn’t activate it).
Yes, but it requires a significant amount of work. You will need to knead the dough by hand on a floured surface for a full 10-15 minutes, until it is smooth, elastic, and passes the “windowpane test.”
Yes, you can use an equal amount of instant yeast. The difference is that you can often mix instant yeast directly in with the dry ingredients without needing to let it bloom in the warm liquid first.
Try More Recipes:
Homemade Cinnamon Bread Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy16
servings20
minutes40
minutes280
kcalA soft, fluffy, homemade white bread with a beautiful, sweet cinnamon-sugar swirl running through the center, perfect for making toast or French toast.
Ingredients
Dough: 1 cup Milk, 6 Tbsp. Butter, 2 1/2 tsp. Active Dry Yeast, 2 Eggs, 1/3 cup Sugar, 3 1/2 cups All-purpose Flour, 1 tsp. Salt.
Filling: 2 tbsp softened Butter, 1/3 cup Sugar, 2 Tbsp. Cinnamon.
Topping: 1 egg + splash of milk for egg wash.
Directions
- Gently warm the milk and butter together, then let it cool until just warm. Stir in the yeast and let it bloom for 10 minutes.
- In a stand mixer, mix the sugar and eggs. Add the yeast mixture, then gradually add the flour and salt.
- Knead with a dough hook for 10 minutes until the dough is smooth and elastic.
- Let the dough rise in a warm, covered bowl for 2 hours until doubled.
- Roll the dough into a large rectangle. Spread with softened butter and sprinkle with the cinnamon-sugar mixture.
- Roll the dough up tightly into a log, pinch the seam, and place it in a greased loaf pan.
- Let it rise, covered, for another 2 hours.
- Preheat oven to 350°F. Brush the top of the loaf with an egg wash and bake for 40 minutes until golden brown.
Notes
- The most important tip for this recipe is to allow the dough to complete both two-hour rises; this is the secret to a light and fluffy texture.
- For the best results, use a stand mixer with a dough hook to properly develop the gluten in the dough.
- Be careful not to overheat the milk and butter mixture, as temperatures above 120°F can kill the yeast.
- This bread is a fantastic homemade gift and makes the whole house smell amazing while it’s baking.
