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!
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. 🙂
Here’s the recipe:
- 2 TB salt
- 1 lb. brown sugar
- ½ cup margarine
- 4 cups hot water
- 4 cups cold water
- 2 TB dry yeast
- 17 cups flour approximately
- 4 cups sugar
- ½ cup cinnamon
- 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. Let rise for approximately 1½ hours.
- Punch down dough and divide into 5 loaves.
- Mix cinnamon and sugar together.
- Roll out dough (on a 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 ¾ 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.
NOTES:
HALVING THE RECIPE:
Half all the ingredients. We still used just under 10 cups of flour – you want it to still be sticky and the dough needs to be soft. The more flour you use the harder it comes out. 😉
The recipe normally calls for 5 regular bread pans (9.5″ x 5.25″ x 2.75″). When halving use 2 regular size pans and one smaller pan (8.5″ x 4.5″ x 2.75″)
Cook all pans for the same time (between 40-45 minutes)
We also put all pans in at the same time. 😉
{Letting the yeast dissolve – The mixed dough – still sticky and soft}
{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}
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!
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About Lil' Luna
What is a cube of butter?
A Cube of butter is just that. When you buy a box of butter it has 4 cubes in it equaling 2 cups. You can also buy 1 cube at a time if you like, like the European butters. If you are wanting an equivalency to 1 cube, it is 1/2 cup butter.
Looks yummy – thanks for sharing the recipe! I think my kids will love it!
Heather recently posted..Fall Mantle
A cube is 1 stick of butter
That doesn’t seem like much butter for that many cups of flour.
This makes a lot of loaves. Can the loaf be frozen before cooking? And once thawed, would I cook the same amount of time? Thanks! Looks Delicious!
It can be frozen after cooking. We freeze bread all of the time in our house!
I could SERIOUSLY eat the whole loaf!!! : ) I Love anything cinnamon. Thanks for sharing, Kristyn.
Angelina
Angelina recently posted..There’s going to be a Party!!
Looks delicious! Can’t wait to try it. Thanks for sharing!
Sam recently posted..Freezer Inventory
I’ll have to try to halve the recipe. I only knead bread with my kitchenaid, and obviously can’t fit 5 loaves in it! 🙂 Although, it might be fun to try kneading by hand!
I’m not the best baker in the world but I like to try. But I live in Utah and I know the elevation is really high…so I always get confused because I never know where the recipes are made for…what type of elevation. Can you help me know if I need to add or if it’s good the way it is?
I can’t wait to try this. I usually buy Pepperidge Farm Cinnamon Bread which my family absolutely loves, but now I will try to make your cinnamon bread. Thanks for the recipe 🙂
I’m going to have to try your tip for spraying the dough with water to make the cinnamon sugar stick!
[email protected] recently posted..Reader Recipe Favorites of 2012
That cinnamon bread looks divine! Yum
Emily recently posted..Shrimp Creole
I love cinnamon bread! It screams comfort. This is beautiful.
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I have been having problems for months with the emails you sent. They seem to have imbeded links which cause my MS Outlook problems. It has to connect at least 3 times with assets.penierest.com/images before I can scroll through the devotion. I thought it was in the photos but find it also near any links. If I switch to another email & go back it starts all over again. I must say this is becoming distraction & slows everything down! Sometimes i can’t get anything to open and then my whole screen gets faded and i have trouble getting back to outlook. I hope this is something that can get fixed on your end? I have tried 2 different computers and both do the same thing . So sorry…..do not want to unsubscibe since i get so much from your notes. You are such an inspiration to me….and so many! Tammy
That bread looks to die for! It would be great for breakfast or a snack or in bread pudding. It looks heavenly and has so few ingredients. I love simple, classic breads like this 🙂
Laura Dembowski recently posted..Frosted Clementine Cookies
Ok come on I cook all the time what is a “cube” of butter a pound with 17 cups of flour or what. Why don’t you tell us ounces or something.
One cube of butter is one stick of butter. 🙂
So I am making the bread now and first of all, 17 C. of flour and you only get 5 loaves? Not sure about that. Also you really only use 1 cube of margarine? (and you people who don’t know what a cube of butter is…… really? 1 pound of butter is 4 cubes) Anyhow so I bake ALL the time and I ended up using at least 25 C. of flour and maybe more, I quit counting. Anyway it is now in the process of raising (which by the way, 2 tbsp. of yeast is all you use for that large a recipe?) I finished it out cause I hated wasting all of those ingredients, and only time will tell. I am hoping for the best cause the picture looks amazing and I love cinnamon bread. Also, I love the idea about spraying the dough with water before you add the filling. I will let you know how it turns out. 🙂
Please let me know how it turns out. I have watched my mom make this recipe countless times, and yes 17 cups is flour is what she uses… maybe 1/2 – 1 cup more max, as well as the 2 TB of yeast and 1 stick of margarine. It always makes 5 loaves in regular bread pans. Not sure how many yours made, but I promise she has done this EVERY time and every time it comes out the most HEAVENLY bread ever! Hope yours does too. 🙂
Dear Lil’ Luna,
OH MY GOODNESS!!!!!! I will never doubt again. This is absolutley amazing! I may eat one entire loaf by myself tonight. Sorry I doubted you. Still don’t know why I had to use so much more flour but, oh well. IK am now headed to cut another slice. Thank you so much!
Janelle – your comment made my weekend! SO glad you liked it!! Thanks for taking the time to come back and let me know how you liked it. 🙂
Have you ever added raisins? If I did, would it hurt anything? I have never made bread before.
I, personally, have never added raisins but I think my mom has. If I remember correctly it didn’t change anything for the recipe. I would just put them on after your sprinkle on the cinnamon and sugar mixture. 🙂
Wow, I came across this recipe on Pinterest, and made it tonight. This bread is so amazing, yummy, scrumptious. Better than cinnamon rolls, sweet and delicious. Thank you for sharing this recipe. I look forward to following your blog to get future inspiration in the kitchen. Yumm!
Thanks for the sweet comment, Jenny! SO glad you made it and loved it. I don’t know if people believe me when I say it tastes like Candy and that 5 loaves is never enough, lol!! Have a great Sunday. 🙂
I am making this right now and my butter isn’t really dissolving in the hot water mixture. Should I have melted it before adding it? Is it supposed to dissolve all the way? Thanks! I’m super excited to taste the outcome 😉
What size tins do you use, 2lb or 3lb. And do you use all purpose flour or bread flour. Many thanks, can’t wait to try it.
Do you think there’s any chance you could post the measurements for 2 loaves of bread? I’m a little intimidated by trying to figure out what 2/5 of a lb of brown sugar is without a food scale! (along with other measurements) I’d love to make this for my husband, so any help you can offer would be much appreciated.
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Did you use bread flour or all-purpose?
All-purpose flour. 🙂
for this recipe, could you confirm if “dry yeast” mean regular yeast or rapid/instant yeast?
I tried it w/ regular yeast without proofing it. It didn’t rise as much as your picture; more dense… but still dare good!! Will experiment next time w/ rapid yeast. Also cut the recipe in half… It still made a ton!! Great a french toast the next day… Neighbors loved it too. Thanks for the recipe!!
This looks amazing and I definitely want to try it, but I would love to only make one or two loaves (not 5), I have everything on hand, but not quite that much flour. Do you have a broken down recipe for lesser amount of loaves by chance? 🙂
Oh my gosh! I made this over the weekend and it is awesome! I accidentally left the butter out of the recipe, but it turned out just fine. I’m going to remember the make it with butter and see if it will turn out even more awesome! Anyway, I cut the recipe in half and its barely lasted over the weekend. My husband loves it and my kids love. I can never thank you enough for providing such a wonderful recipe.!
This was really awesome! I was amazed at how good the recipe was despite such few ingredients. I split the recipe into 4ths to make one loaf….my loaf was huge…and I baked it for 43 minutes and it was still very very doughy…. the middle was pretty much raw… we sere able to sample the ends and top which were done, and it was very good. I think if you 4thed the recipe and made 2 smaller loaves it would have been fine. I added a teaspoon of vanilla extract to the water before mixing it into the dough & I brushed the dough with butter rather than water when putting cinnamon on. You know you have an awesome recipe if it still taste awesome and it did not even come out right. I will make again and am sure if I split it into 2 or cook longer a lower temp it will be perfect! .
I was looking for a cinnamon bread recipe and came across your recipe. It looks delicious, but I do not know what I would do with five loaves of bread!!
This bread looks yummy! My kids love cinnamon bread but we stopped buying the one from the store because of the long ingredient list and I’ve been looking for the perfect recipe ever since. I can’t wait to try this one but I have never made bread before and I’m very intimidated by the 5 loaves! Can you tell me the recipe for maybe just 2 loaves? Thank you so much!
how hot and how cold does the water need to be? just kinda warm or boiling? freezing or colder than warm?
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Can you please let me know what kind of yeast
Thanks
How long should I knead for? I cut the recipe in half and the dough was very wet. I’m new to bread baking, so I’m not sure what I did wrong. It’s rising in the pans now. I added quite a bit more flour. Between 9-10 cups maybe. Really hoping it turns out 🙂 yours looks wonderful!
So it turned out! I should have kneaded it a bit more, it was really hard to work with. But it was delicious!!
This is the second time that I’ve made this bread. After the first time I made it, my husband kept asking me to make “that incredible cinnamon bread again”. I divided the recipe ingredients in fourths. One fourth of the recipe fills two nine inch loaf pans nicely. Other than that, I didn’t change a thing. This recipe is a keeper! Thanks for sharing it!
Love to hear that!! It’s seriously one of our favorites too!! 😀
I am trying this recipe tomorrow or sat for Easter….I can’t wait to try it.
This cinnamon bread was and still is an absolute hit with my family and relatives. It’s so gooey and yummy and just melts in your mouth. Not overly sweet, hence my mom being one of my foremost fans with this bread. Thanks for recipe. AMAZING
YAY!! LOVE hearing that Dania. Although this recipe makes several loves, they are always gone in a day. 😉
Does it really take 17 cups of flour for the cinnamon bread. Can these ingredients be cut down?
Yes, you can half the recipe. 😉
I refuse to eat or use margarine. Can this be made with real butter?
Made this today it is so yummy! Will be making it again
LOVE to hear it. Thanks for stopping by!
I’m making this bread right now, how long do you knead it for??? Do you cover it to rise too??
Thanks
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!