Basic Cinnamon Bread

Basic Cinnamon Bread

Swirled with sugar and cinnamon, this tender loaf turns simple pantry staples into a cozy, fragrant bread.

Total 3 hr 15 min Makes 14 slices Calories 210/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This yeasted loaf layers a buttery cinnamon-sugar swirl through soft, enriched dough for a bakery-style bread that's equally good toasted for breakfast or sliced for an afternoon snack. The dough is easy to handle, and the swirl creates distinct ribbons of spiced sweetness in every slice.

Ingredients

  • 1 cup warm whole milk (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/3 cup granulated sugar, divided
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 large egg
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 2 tablespoons unsalted butter, softened, for the swirl
  • 2/3 cup granulated sugar, for the swirl
  • 2 tablespoons ground cinnamon
  • 1 tablespoon unsalted butter, melted, for brushing the loaf

Method

  1. In a large bowl or stand mixer bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand until foamy, about 5 to 10 minutes.

  2. Add the remaining granulated sugar, flour, salt, egg, and melted butter to the bowl. Mix with a dough hook or wooden spoon until a rough dough forms.

  3. Knead the dough on a lightly floured surface, or with the mixer on medium speed, until smooth and elastic, about 8 minutes.

  4. Shape the dough into a ball and place in a lightly greased bowl. Cover with plastic wrap and let rise in a warm spot until doubled in size.

  5. In a small bowl, stir together the granulated sugar and cinnamon for the swirl.

  6. Punch down the dough and turn it out onto a lightly floured surface. Roll it into a 9x16-inch rectangle.

  7. Spread the softened butter evenly over the dough, leaving a 1/2-inch border, then sprinkle the cinnamon-sugar mixture evenly over the butter.

  8. Starting from a short end, roll the dough tightly into a log and pinch the seam and ends to seal. Place seam-side down into a greased 9x5-inch loaf pan.

  9. Cover the pan loosely with plastic wrap and let the dough rise in a warm spot until it crests about 1 inch above the rim of the pan.

  10. Preheat the oven to 350°F.

  11. Bake the loaf until deeply golden and the internal temperature reaches 190°F, about 35 to 40 minutes, tenting loosely with foil if the top browns too quickly.

  12. Remove the loaf from the oven and brush the top with the melted butter. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

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    Basic Cinnamon Bread

    This yeasted loaf layers a buttery cinnamon-sugar swirl through soft, enriched dough for a bakery-style bread that's equally good toasted for breakfast or sliced for an afternoon snack. The dough is easy to handle, and the swirl creates distinct ribbons of spiced sweetness in every slice.

    3 hr 15 min 14 slices 210 cal

    Ingredients

    • 1 cup warm whole milk (about 110°F)
    • 2 1/4 teaspoons active dry yeast
    • 1/3 cup granulated sugar, divided
    • 4 cups all-purpose flour
    • 1 teaspoon salt
    • 1 large egg
    • 4 tablespoons unsalted butter, melted and slightly cooled
    • 2 tablespoons unsalted butter, softened, for the swirl
    • 2/3 cup granulated sugar, for the swirl
    • 2 tablespoons ground cinnamon
    • 1 tablespoon unsalted butter, melted, for brushing the loaf

    Method

    1. 1

      In a large bowl or stand mixer bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand until foamy, about 5 to 10 minutes.

    2. 2

      Add the remaining granulated sugar, flour, salt, egg, and melted butter to the bowl. Mix with a dough hook or wooden spoon until a rough dough forms.

    3. 3

      Knead the dough on a lightly floured surface, or with the mixer on medium speed, until smooth and elastic, about 8 minutes.

    4. 4

      Shape the dough into a ball and place in a lightly greased bowl. Cover with plastic wrap and let rise in a warm spot until doubled in size.

    5. 5

      In a small bowl, stir together the granulated sugar and cinnamon for the swirl.

    6. 6

      Punch down the dough and turn it out onto a lightly floured surface. Roll it into a 9x16-inch rectangle.

    7. 7

      Spread the softened butter evenly over the dough, leaving a 1/2-inch border, then sprinkle the cinnamon-sugar mixture evenly over the butter.

    8. 8

      Starting from a short end, roll the dough tightly into a log and pinch the seam and ends to seal. Place seam-side down into a greased 9x5-inch loaf pan.

    9. 9

      Cover the pan loosely with plastic wrap and let the dough rise in a warm spot until it crests about 1 inch above the rim of the pan.

    10. 10

      Preheat the oven to 350°F.

    11. 11

      Bake the loaf until deeply golden and the internal temperature reaches 190°F, about 35 to 40 minutes, tenting loosely with foil if the top browns too quickly.

    12. 12

      Remove the loaf from the oven and brush the top with the melted butter. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.