How to Make Homemade Cinnamon Bread: A Step-by-Step Guide
Soft, tender crumb meets mouthwatering swirls in each slice.
Homemade Cinnamon Bread: The Complete Guide
Few things evoke comfort quite like the smell of freshly baked cinnamon bread wafting through your kitchen. Whether for breakfast, dessert, or an afternoon treat, this classic loaf promises tender crumb, a captivating cinnamon swirl, and a hint of sweetness that makes every slice irresistible. This comprehensive guide will walk you through the journey of making homemade cinnamon bread from scratch—covering everything from ingredients to techniques, serving tips, and frequently asked questions.
Why You Should Bake Homemade Cinnamon Bread
- Incomparable Freshness: Homemade means just-baked flavor, unmatched by store-bought breads.
- Customizable: You control the levels of cinnamon, sugar, and even add-ins like raisins or chopped nuts.
- Simple Ingredients: Uses pantry staples—no rare ingredients required.
- Endless Versatility: Delicious plain or toasted, as French toast, or even as bread pudding.
Ingredients for Cinnamon Bread
This recipe is designed to be straightforward, using accessible staples and layering them for perfect results. Here’s what you’ll need:
| Ingredient | Purpose |
|---|---|
| All-purpose flour | Creates structure and texture |
| Active dry yeast | Leavens the bread for a light loaf |
| Warm milk | Activates the yeast and enriches the dough |
| Sugar | Sweetens the dough, aids in browning |
| Butter (melted) | Adds flavor and moisture |
| Eggs | Enhance richness and tenderness |
| Salt | Balances flavor |
| Ground cinnamon | Provides signature flavor |
| Brown sugar | Deepens the cinnamon swirl |
| Raisins (optional) | Classic add-in for extra sweetness |
Tip: Use any type of milk you prefer—dairy or plant-based. If using unsalted butter, add an extra pinch of salt.
Kitchen Tools You’ll Need
- Stand mixer with dough hook (or sturdy mixing spoon and bowl)
- Measuring cups and spoons
- Small saucepan (for warming milk)
- Loaf pan (9×5 inches works best)
- Plastic wrap or kitchen towel
- Rolling pin
- Wire cooling rack
Step-by-Step Instructions: Making Cinnamon Bread
1. Activate the Yeast
Pour warm milk (about 110°F) into a large mixing bowl. Stir in yeast and a spoonful of brown sugar. Let it sit for 10 minutes until foamy—proof that your yeast is working and ready.
2. Make and Knead the Dough
- Add eggs and melted butter to the yeast mixture, whisking to combine.
- Gradually add flour and salt. Begin mixing on low if using a stand mixer, or stir by hand until a shaggy dough forms.
- Knead (by hand or with a dough hook) for about 10 minutes, until smooth and elastic. The dough will be slightly sticky but should pull away from the sides of the bowl.
3. First Rise
- Cover the bowl with plastic wrap or a clean towel. Let the dough rise in a warm, draft-free spot for 1 hour (or until doubled in size).
- Tip: If your kitchen is chilly, let dough rise inside an (off) oven with the oven light on.
4. Prepare the Cinnamon Filling
- In a small bowl, combine brown sugar and ground cinnamon. Add a few tablespoons melted butter or oil and mix to form a loose paste.
5. Shape the Loaf
- Turn the risen dough onto a lightly floured surface.
- Gently roll out into a rectangle, roughly 9×18 inches.
- Spread cinnamon filling evenly across the surface, stopping just short of the edges.
- If desired, sprinkle a generous layer of raisins over the filling.
- Starting at the short end, tightly roll up the dough into a log. Pinch seams closed to seal.
- For neat swirls, roll the dough evenly and keep tension as you shape the loaf.
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6. Final Rise (Proofing)
- Place the dough seam-down in a greased loaf pan.
- Cover loosely and let rise 30–45 minutes until puffy and just cresting over the edge of the pan.
7. Bake
- Preheat oven to 350°F (175°C).
- Bake for 40–45 minutes, or until the loaf is deep golden brown and an instant-read thermometer inserted in the center registers 190ºF–200ºF.
- If the top is browning too quickly, tent with foil for the last 15 minutes.
8. Cool and Slice
- Allow the bread to cool in the pan for 10 minutes.
- Remove the loaf and let cool completely on a wire rack before slicing, to set the swirl and avoid gummy texture.
Serving Suggestions
- Slice warm and serve with soft butter.
- Toast and slather with cream cheese or honey.
- Use day-old slices for decadent French toast or bread pudding.
- Pair with coffee or tea for a cozy breakfast.
Recipe Variations
| Variation | Description |
|---|---|
| Cinnamon Raisin Bread | Classic addition for moist, sweet bursts in every bite. |
| Nutty Cinnamon Bread | Add chopped toasted walnuts or pecans to the filling for crunch. |
| Apple Cinnamon Bread | Layer diced Granny Smith apples into the swirl for tart contrast. |
| Glazed Cinnamon Bread | Drizzle with simple powdered sugar glaze after cooling for added sweetness. |
Expert Tips for Perfect Cinnamon Bread
- Temperature Matters: Warm liquids help yeast activate; avoid overheating, which can kill the yeast.
- Sticky Dough is OK: Slightly tacky dough means a soft, tender crumb. Flour your hands and surface as needed, not the dough.
- Roll Tightly: For a defined swirl, roll the dough tightly and pinch seams well to prevent unraveling during baking.
- Check Doneness: Use a thermometer to prevent underbaked centers; 190ºF–200ºF is ideal.
Troubleshooting Common Problems
- Dough didn’t rise: Check that your yeast is not expired and your liquids weren’t too hot or too cold.
- Bread is dense: Under-kneading or too much flour can cause heaviness; be patient when kneading.
- Swirl gaps: Rolling too loosely can make the swirl separate. Roll firmly and proof fully before baking.
- Bread sticks to pan: Grease thoroughly, or use parchment paper for easy release.
How to Store and Freeze Cinnamon Bread
- At Room Temperature: Store cooled bread in an airtight container or bag for up to 3 days.
- In the Refrigerator: For longer storage, refrigerate for up to 7 days. Toast slices to refresh.
- Freezing: Wrap cooled loaf or individual slices tightly in plastic and foil. Freeze for up to 3 months. Thaw at room temperature or in the toaster.
Baking Cinnamon Bread: Frequently Asked Questions (FAQ)
What makes cinnamon bread different from cinnamon rolls?
Cinnamon bread is a loaf with a cinnamon-sugar swirl and typically sliced like sandwich bread, while cinnamon rolls are individual buns, rolled and baked with icing on top. Both feature a distinct cinnamon swirl, but cinnamon bread is easier to slice and toast.
Can I make cinnamon bread without eggs?
Yes, you can substitute eggs with 1/4 cup unsweetened applesauce or an extra tablespoon of melted butter per egg. The loaf may be slightly denser.
Can I add glaze or frosting?
Absolutely! A simple glaze can be made by whisking powdered sugar with milk until pourable, then drizzled over the cooled loaf for an extra-sweet finish.
Is cinnamon bread the same as quick bread?
No, cinnamon bread is typically a yeast-leavened bread, resulting in an airy texture. Quick bread versions use baking powder or soda and yield a more cake-like consistency.
How do I know when my bread is done baking?
The bread is done when it has a deep golden-brown crust and sounds hollow when tapped. For best accuracy, an instant-read thermometer should read 190ºF–200ºF in the center.
Fun Ideas: Creative Uses for Cinnamon Bread
- Cinnamon French Toast: Dip thick slices in custard and cook on a hot griddle for rich weekend breakfasts.
- Cinnamon Grilled Sandwiches: Make decadent PB&J or cream cheese sandwiches.
- Bread Pudding: Cube leftover bread, soak in custard, and bake for a show-stopping dessert.
- Crumble Topping: Cube stale bread and toast with cinnamon sugar for a crunchy ice cream garnish.
Share Your Results!
Baking cinnamon bread is a chance to slow down, savor tradition, and fill your home with irresistible aromas. Whether you swirl in raisins, drizzle with glaze, or enjoy plain, each loaf is a celebration of homemade comfort and flavor. Share your results, tips, and favorite variations for others to enjoy the art of cinnamon bread baking!
Related Recipes You Might Love
- Classic Cinnamon Rolls: Pillowy soft, sweet, and topped with maple frosting.
- Apple Cinnamon Bread: Infused with apples and crunchy walnuts for the perfect fall treat.
- Quick Cinnamon Swirl Bread: No yeast and ready in less than an hour for spontaneous cravings.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a41138606/apple-cinnamon-bread-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a92282/homemade-cinnamon-raisin-bread/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11914/cinammon-rolls/
- https://www.thepioneerwoman.com/food-cooking/recipes/a9445/homemade-cinnamon-bread/
- https://savorysisters.wordpress.com/2010/09/10/the-pioneer-womans-homemade-cinnamon-bread/
- http://thewoodenspoondiaries.blogspot.com/2017/02/pioneer-womans-homemade-cinnamon-bread.html
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