Description
This delicious homemade Cinnamon Bread combines a soft, tender dough with a sweet cinnamon-sugar filling and optional vanilla glaze. Perfect for breakfast or a cozy snack, this recipe yields a beautifully golden loaf with a delightful cinnamon swirl and a hint of sugary sweetness.
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
Instructions
- Make the Dough: Combine flour, granulated sugar, active dry yeast, and salt in a large bowl, ensuring ingredients are evenly distributed.
- Add Wet Ingredients: Pour in the warm milk, melted butter, and cracked egg. Mix everything until a soft, cohesive dough forms.
- Knead the Dough: Knead the dough on a floured surface for 8 to 10 minutes until smooth and elastic, or use a stand mixer fitted with a dough hook and knead for 5 to 6 minutes.
- First Rise: Place the kneaded dough in a greased bowl. Cover it with a clean cloth or plastic wrap and let it rise in a warm place for 1 hour or until the dough doubles in size.
- Prepare the Filling: In a separate bowl, mix brown sugar with ground cinnamon thoroughly. Also, grease a 9×5-inch loaf pan to prepare for baking.
- Shape the Dough: Once risen, roll out the dough into a 9×15-inch rectangle on a lightly floured surface. Spread the softened butter evenly over the dough surface.
- Add Filling: Evenly sprinkle the cinnamon-sugar mixture over the buttered dough, leaving a 1-inch border around the edges free of filling.
- Roll Up the Dough: Tightly roll the dough into a log starting from the short end, then pinch the seam to seal the roll.
- Second Rise: Place the dough log seam-side down into the prepared loaf pan. Cover and let it rise again for 30 minutes until slightly puffed.
- Preheat Oven: While the dough rises, preheat your oven to 350°F (175°C).
- Bake the Bread: Bake the loaf for 30 to 35 minutes or until the crust is golden brown and the bottom sounds hollow when tapped.
- Cool the Bread: Remove the loaf from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Glaze (Optional): Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze evenly over the cooled bread for added sweetness and shine.
Notes
- Ensure the milk is warm (around 110°F/45°C) to activate the yeast but not too hot to kill it.
- Kneading by hand provides a better texture but a stand mixer can be used for convenience.
- Letting the dough rise in a warm, draft-free area will improve the yeast activity and dough rise.
- The glaze is optional but adds a lovely sweetness and attractive finish.
- Store the bread tightly wrapped at room temperature for up to 3 days or freeze for longer storage.
