Ah, Cinnamon Bread—soft, sweet, and swirled with cinnamon sugar. Here’s a classic, homemade recipe:
Ingredients
For the Dough:
- 3 cups all-purpose flour
- ¼ cup sugar
- 1 tsp salt
- 2 ¼ tsp (1 packet) active dry yeast
- ¾ cup warm milk (110°F / 43°C)
- ¼ cup unsalted butter, melted
- 1 large egg
For the Cinnamon Sugar Filling:
- ½ cup brown sugar
- 2 tsp ground cinnamon
- 2 tbsp unsalted butter, softened
For the Glaze (Optional):
- 1 cup powdered sugar
- 2–3 tsp milk
- ½ tsp vanilla extract
Instructions
- Activate Yeast:
- In a small bowl, combine warm milk, sugar, and yeast.
- Let sit 5–10 minutes until foamy.
- Make the Dough:
- In a large bowl, mix flour and salt.
- Add yeast mixture, melted butter, and egg.
- Knead 8–10 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise 1–2 hours until doubled.
- Roll and Fill:
- Punch down dough and roll into a rectangle (~12×8 inches).
- Spread softened butter over dough.
- Mix brown sugar and cinnamon, then sprinkle evenly over buttered dough.
- Shape the Bread:
- Roll dough tightly from the long side to form a log.
- Pinch seam closed and place in a greased loaf pan.
- Cover and let rise 30–45 minutes.
- Bake:
- Preheat oven to 350°F (175°C).
- Bake 30–35 minutes until golden brown and cooked through.
- Let cool slightly before glazing.
- Optional Glaze:
- Whisk powdered sugar, milk, and vanilla until smooth.
- Drizzle over warm bread.
💡 Tips:
- For a pull-apart version, cut dough into strips, roll in cinnamon sugar, and layer in the pan.
- Use light brown sugar for a milder sweetness, or dark brown sugar for deeper flavor.
- Add nuts or raisins to the filling for extra texture.
If you want, I can also give a quick no-yeast version that’s ready in under an hour and still soft and cinnamon-y.
Do you want me to provide that version?
