Picture this: you slice into a warm loaf of Cinnamon Bread, and a waft of cinnamon-kissed goodness fills the air, making your kitchen smell like a heavenly bakery. The bread itself is a study in contrasts—the soft, airy texture perfectly complements the rich, aromatic swirls of cinnamon and sugar woven throughout. Each bite delivers a delectable mingling of flavors, akin to a cinnamon roll but in a more convenient loaf form. Let’s face it, cinnamon and sugar were meant to be together, and this bread is their love song. It’s perfect as-is, but slather a slice with butter or a dollop of cream cheese and you’re entering the realm of irresistible.
Milk: Provides moisture and helps activate the yeast. You can use almond milk or oat milk as a dairy-free option. Unsalted Butter: Adds richness and flavor to the dough. For a vegan version, plant-based butter works well. Active Dry Yeast: The leavening agent that makes the bread rise. Instant yeast can also be used. Eggs: Add structure and moisture to the dough. A flaxseed or chia seed “egg” can serve as a vegan substitute. Granulated Sugar: Sweetens the dough and filling. Coconut sugar or monk fruit sweetener can be used as alternatives. Vanilla Extract: Enhances the overall flavor. Almond extract could give an interesting twist. All-Purpose Flour: The primary structure of the bread. For a healthier option, half of it can be substituted with whole wheat flour. Salt: Balances the flavors. Himalayan pink salt or sea salt can be used. Cinnamon: The star of the filling, providing warmth and spice. Nutmeg or cardamom can offer a different flavor profile. Egg for Brushing: Provides a glossy finish to the bread. Plant-based milk can work for a vegan option.
You’re going to love how easy this cinnamon bread is to make, trust me. Let’s roll up our sleeves and get started, shall we? First off, warm up some milk and butter on the stove. Keep it low, no boiling, just warm enough for our yeast to get all cozy—around 105°F is perfect. Sprinkle in that yeast, give it a little whisk, and let it hang out for about 10 minutes. It’ll get all frothy and fabulous. Alright, moving on. Crack those eggs into your mixer bowl, throw in the sugar and vanilla, and whisk away. You want it looking light and fluffy. It’s the base for something amazing, I promise. Next up, mix your flour and salt in a separate bowl. Once that’s done, add your yeasty milk to the egg mixture. Make sure everything’s well blended. Next add half of the flour mixture to your wet mixture. Switch to a dough hook on your mixer and let it do its magic. Once it’s all mixed in, add the rest of the flour and let it go for another 5 minutes or so. Take that dough and place it in an oiled bowl, cover it up with some plastic wrap, and let it rise. We’re talking doubled in size. Find a warm corner for it; the dough loves that. Here’s the fun part. Roll out that risen dough nice and flat. You’ll want it wider than your loaf pan and not too thick—around ¼ inch should do it. Mix sugar and cinnamon in a bowl and sprinkle it all over that dough. Don’t be shy! Roll it up and place it seam-side down in your greased loaf pan. Let it rise again, just like the first time. You’re almost there! Finally, the oven! Preheat that baby to 350°F. Brush the top of your dough with a beaten egg, sprinkle a little extra cinnamon and sugar if you like, and then pop it in the oven. Bake it for 35-45 minutes, until it’s looking golden and irresistible.
Storing
To maximize the shelf life of your homemade cinnamon bread, make sure to let it cool thoroughly before storing! Place in a plastic storage bag, breadbox, or wrap in foil and store at room temperature. Cinnamon bread should ideally not be refrigerated, as the bread will dry out and become stale faster than at room temperature. Properly stored, your bread will last about 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.
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Originally shared Oct 2012.
