Homemade Cinnamon Bread

My Cinnamon Bread Recipe is EASY

I used to be scared of making bread until I discovered my easy homemade white bread recipe. Now I make it all the time!

Once I got over my fears, making bread became one of my favorite things to do. If you’re a beginner bread maker or are scared of yeast and baking your own bread, don’t be. I’m going to show you step-by-step how EASY it is to make my cinnamon bread recipe at home – it has the perfect cinnamon sugar ratio to butter and bread!

(If I’m being honest; one of my fears about learning how to make cinnamon bread was that it’s SO quick and EASY to do I’ll make it all the time and then eat loaves and loaves of warm crusty carbs. Spoiler alert: #TRUTH)

Make your own homemade cinnamon bread and you never have to buy store bought again!

Ingredients Needed

• Rapid Rise Yeast: Fleischmann’s® RapidRise® Yeast is the one I recommend. You can use any kind of instant yeast. Making bread with active dry yeast is a different recipe, but if you want to make cinnamon bread in a bread machine, you can use this same recipe using bread machine yeast.
• Milk and Water: these are the liquids you’ll use to make the bread. Milk is used to enrich the dough and give it the creamy color, plus for flavor.
• Butter: bread needs fat to be soft and moist and using butter adds flavor.
• Salt: for flavor – it’s necessary to add at least some salt to the recipe.
• All-Purpose Flour: this recipe was written using AP flour
• Cinnamon: a full tablespoon of cinnamon for the filling

How to make Cinnamon Bread

1. Whisk the yeast with some of the flour, sugar, and salt.
2. You’re going to add milk, water and butter to a microwave safe measuring cup or bowl. Then heat that in the microwave in 15 second increments until it’s very warm (think hot bathwater).
3. Heat the milk mixture to between 120°-130°F, or very warm if you’re going by touch. (The butter may not melt all the way.)
4. Once you have the milk hot enough, add it to the dry ingredients in the bowl of a stand mixer.
5. Mix the dough adding more flour until it forms a shaggy dough. If you’re using a stand mixer, continue mixing to knead the dough into a smooth dough.
6. Turn the dough onto a floured surface and knead the dough, working it back and forth, until it forms a ball that springs back when touched with two fingers.
7. Let the dough rest for just 10 minutes.

How do you form cinnamon bread?

1. This cinnamon bread recipe makes two loaves, so cut the dough in half.
2. Simply roll out your dough into a rectangle. Then brush with melted butter. Stir together the 1/2 cup of granulated sugar with the ground cinnamon.
3. Sprinkle with cinnamon sugar mixture. If you want to make cinnamon raisin bread, now is the time to sprinkle about 1 cup of raisins in the middle of the dough.
4. Tightly roll up the dough and place each piece in a bread pan that’s been sprayed with nonstick cooking spray. Be sure to lace it seam side down in the pan.
5. Cover it and let it rise about 45 minutes. It’ll about double in size.
6. Put the loaves in a warm place for rising. I like to preheat my oven and place the pans on the top of the stove.
7. Then simply bake until golden brown in preheated oven. You do need to wait at least 5-10 minutes before removing the bread from the pan…and resist the urge to cut it too soon.

Storage

Store bread tightly covered with plastic wrap in an airtight container. Because it is homemade and doesn’t have all the preservatives store bought bread has, it will only last about 2 days.

You can freeze the bread once it’s cooled – wrap it tightly in plastic wrap and store in the freezer for up to a month.

Leftover Cinnamon Bread is perfect for French Toast