Description

This classic Cinnamon Bread recipe yields a soft, fluffy loaf swirled with a rich cinnamon-sugar filling and topped with a sweet vanilla glaze. Perfect for breakfast or an indulgent snack, the bread is made from scratch using a yeast dough that rises twice for a light texture. The delightful aroma of cinnamon fills your kitchen as it bakes to a golden brown crust, making it an irresistible treat for the whole family.

Ingredients

Scale

Dough

3 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 tsp active dry yeast (1 packet)
1/2 tsp salt
3/4 cup warm milk (110°F/45°C)
1/4 cup unsalted butter, melted
1 large egg

Filling

1/2 cup brown sugar, packed
2 tbsp ground cinnamon
2 tbsp unsalted butter, softened

Glaze (Optional)

1 cup powdered sugar
2 tbsp milk
1/2 tsp vanilla extract

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Instructions

Make the Dough: In a large bowl, combine the all-purpose flour, granulated sugar, active dry yeast, and salt. This dry mixture sets the base for your cinnamon bread dough, ensuring even distribution of yeast and flavor.
Add Liquids and Mix: Pour in the warm milk, melted butter, and the large egg. Stir or mix with a spoon until a soft dough forms, combining all ingredients thoroughly.
Knead the Dough: Transfer the dough to a floured surface and knead for 8 to 10 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook to knead for 5–6 minutes to develop gluten for structure.
First Rise: Place the kneaded dough into a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm spot for about 1 hour or until it has doubled in size. This is critical for a light and airy texture.
Prepare the Filling and Pan: While the dough is rising, mix the brown sugar and ground cinnamon in a small bowl. Grease a 9×5-inch loaf pan to prevent sticking.
Roll out Dough: Punch down the risen dough to remove air bubbles and roll it out on a lightly floured surface into a 9×15-inch rectangle, preparing it for filling.
Spread Butter and Filling: Evenly spread the softened butter over the dough’s surface, leaving a 1-inch border uncovered. Then sprinkle the cinnamon-sugar mixture evenly over the butter, adding sweet, spicy layers.
Roll the Dough: Starting from the short end, roll the dough tightly into a log, ensuring the cinnamon sugar stays inside. Pinch the seam well to seal and keep the spiral intact during baking.
Second Rise: Place the rolled dough seam-side down into the prepared loaf pan. Cover and let it rise again for 30 minutes until puffy, which will result in a tender bread.
Preheat Oven: Set your oven to 350°F (175°C) so it reaches the perfect temperature by baking time.
Bake the Bread: Bake the loaf for 30 to 35 minutes. The bread should turn golden brown and sound hollow when tapped on the bottom, indicating it is fully cooked.
Cool the Bread: Allow the bread to cool in the loaf pan for 10 minutes to set, then remove it and place on a wire rack to cool completely, preventing sogginess from steam.
Prepare Optional Glaze: Whisk powdered sugar, milk, and vanilla extract until smooth and drizzle over the cooled bread for extra sweetness and shine.

Notes

Ensure the milk is warm but not hot when mixing to activate the yeast without killing it.
Kneading develops gluten; don’t skip or under-knead for best texture.
The second rise is crucial for fluffiness and should not be rushed.
For a crispier crust, bake on the middle rack of the oven.
This bread can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
For a dairy-free option, substitute milk with plant-based milk and butter with a vegan alternative.