I love the warm foods that most people associate with the holidays. In our family there are two things my mom makes that we ALL crave and beg for once the weather cools down – Cinnamon Bread and Homemade Donuts. Well, I’m happy to report my friends that I have tutorials and recipes for both, but you’re going to have to wait another week for the donuts. Today, I will be sharing our favorite Cinnamon Bread Recipe.
The recipe comes from a family friend from church, and it’s the one my mom has used for years! This is the yummiest and gooey-est Cinnamon Bread I have ever tried, and I know you will love it just as much as we do!
{Spraying the dough down with a little water helps the cinnamon/sugar mixture to stick better}
{Sprinkle on your cinnamon/sugar mixture – Spread evenly on dough}
 {Drop your loaves seam-side down into your greased pans}
Just FYI, it calls for 17 cups of flour which means it makes a pretty big batch – 5 LOAVES!! But, if that’s too much for you, you can half the recipe or freeze the extra loaves. Whenever we have made this, 5 loaves is never enough because everyone loves it!! And trust me – if you take this to neighbors or friends they will love you forever. 🙂
This is truly the best Cinnamon Bread recipe ever, and I think you’ll agree. My kid eat this stuff like it was candy (it practically is!) Not sure about you but you know it’s a hit when it’s gooey and lasts for a long time without getting dry.
Let me know what you think of it!
For more cinnamon treats, check out:
For more of our favorite bread recipes, try:
The BEST Cinnamon Bread:
Cinnamon Bread
Ingredients
- 2 tbsp salt
- 1 lb brown sugar loose - approx. 3.4 cups
- 1/2 cup margarine softened
- 4 cups hot water
- 4 cups cold water
- 2 tbsp dry yeast
- 17 cups flour (approximately)
- 4 cups sugar
- 1/2 cup cinnamon
Instructions
- In a large mixing bowl, add salt, brown sugar, margarine and hot water. Let dissolve.
- Add cold water.
- Then sprinkle dry yeast on top and let bubble for 5 minutes.
- Add flour. Stir together until soft. You may need to add a little more flour until it is soft. (NOTE: This is a very soft and semi-sticky dough.) Knead the dough for a few minutes. Let rise for approximately 1½ hours.
- Punch down dough and divide into 5 loaves.
- Mix cinnamon and sugar together.
- Roll out dough (on a well-floured surface) to the width of your bread pan (a regular size bread pan). Spray with water so cinnamon and sugar mixture stick better. Add Âľ cup of cinnamon/sugar mix to your dough.
- Roll dough up and drop into greased bread pan. Let rise for 20 minutes.
- Bake at 350 for 40 minutes.
I am making this bread now and can’t wait to finish it, I live in a more humid area, Nashville, Tn, and I did have to use a little more flour to make it manageable to knead, about 3 1/2 cups more, I added a cup and a half of raisins that had been soaked in hot water and kneaded them in at different intervals of kneading, kneaded for about 15 min by hand, was quite a workout, but I figured I burned some calories!!! Love that this recipe makes 5 loaves! I would recommend a beginner bread maker to half the recipe, as it can be overwhelming working with so much dough for the first time. Will,let you know how it turns out later on today~~
So, how did it turn out? I love that it is a workout:) It’s a great recipe if you are wanting to give some treats out to share!
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Gracias!
Over the top delicious! I halved the recipe and it was a very sticky dough, but I worked it down and it turned out wonderful. I added some raisins to the dough as i worked it, before rolling it out and adding the cinnamon/sugar. one problem that I had was that the middle of the very bottom didn’t cook through all the way, leaving it a little doughy. I’m not sure if adding another few minutes would fix that or just overbake the rest of the loaf, any ideas?
I am so glad you liked it! That may have caused it. I know all ovens are different, so it may have needed a little more time. Great idea about adding raisins!
I have never baked Bread before, so id like to try your recipe. Seems easy to follow. My question is, looking at your picture after Putting the cinnamon sugar, before rolling, it seems like there is Thelong side and the short (end) side. Where do I start rolling from before Putting it in the bRead pan? What do you meaN by regular pan? The foil Bread pan is different in size from the tin pan (bigger). Thank you.
A regular size pan is like 9×5. Not sure what size foil pan you have. And you start on the short end side. Hope that helps!
I AM wanting to try this recipe, but am a little confused about the part where you’re saying to add 3/4 c of the cinnamon/sugar mixture to the dough..all of it isn’t added to the dough? What is done with the remainder?
This is my go-to recipe for cinnamon bread. I love that it makes 5 loaves at a time – great for gifts or freezing for the family. I’ve made French toast using sliced loaves and my family and friends are usually fighting over the last piece. Thank you!
Freezing is perfect!! And, yes, it’s great to give 🙂 Thank you so much!
I LOVE your Bread Recipe. I make it all the time.
Yay!! I am glad you do! Thank you so much!
i get so HUNGRY for home made CINNAMON rolls and this bread recipe is wonderful just as gooD as rolls.. gave my family each a loaf they loved also
I crave them too!! I am glad you tried this recipe!! Thank you so much!!
I am currently making your white bread. I’d love to make cinnamon bread with the second loaf as we rarely use bread and I’d hate for the second loaf to sit in the freezer for months. How would you recommend tweaking this recipe to reflect your white bread recipe? Just roll it out and add the toppings before baking or should I avoid trying to replicate this with dough from your white bread recipe? Thanks!
You can add the toppings after you roll it out. They are both so good!