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This BEST cinnamon bread recipe is so soft and delicious! It will be gone in minutes and will become a family favorite in no time.
Cinnamon bread is packed with flavors like our family favorite One Hour Cinnamon Rolls, Cinnamon Roll Cake, and Cinnamon Quick Bread Recipe!
Homemade Cinnamon Bread To Love!
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.
This cinnamon bread recipe is especially a favorite during the holidays (and a must-have for Christmas)!
Why we love it:
- Easy. This loaf looks complicated, but comes together easily with only 20 minutes of prep!
- Flavor. My kids eat this bread like it was candy – it practically is!
- Many ways to enjoy. Slice the cinnamon bread and spread it with butter, put it in the toaster, or use it to make French Toast or French Toast Casserole!
- Any time of the day! Cinnamon bread makes a great breakfast, afternoon snack, or late-night treat.
Ingredients
- brown sugar – I use light brown sugar but you can use dark brown sugar. Make your own by thoroughly combining 1 cup of granulated sugar and 1 tablespoon of molasses.
- salt
- hot water
- unsalted butter – or use salted butter and reduce the added salt.
- cold water
- rapid rise instant yeast – or an equal amount of dry active yeast
- all-purpose flour – or use an equal amount of bread flour for a more chewy texture.
- white sugar
- ground cinnamon
- large egg
Variations
- Add a cup of raisins. Sprinkle them on after spreading the cinnamon sugar mixture over the dough, but before rolling it up.
- Glaze. Many people like to drizzle the top of the bread with a powdered sugar glaze.
How to make cinnamon bread
- WET INGREDIENTS. In a large mixing bowl, combine brown sugar, salt, hot water, and butter. Stir to mix, break up butter chunks, and dissolve the brown sugar a bit (a few butter chunks are okay).
- Add cold water, sprinkle yeast on top, and let sit for 10 minutes. It will not bubble much.
- DRY INGREDIENTS. Add flour 1 cup at a time and stir together with a wooden spoon until a soft dough forms. Knead the dough for a few minutes to ensure all the flour is well incorporated.
- RISE. Cover with a tea towel and let rise in a warm place for 1½ hours.
- PREP. While the bread is rising, grease two 5-x-9-inch loaf pans with cooking spray. Make the cinnamon-sugar mixture. Set aside.
- Make the egg wash by whisking the egg and water together in a small bowl. Set aside.
Shape and Bake!
- SHAPE. Once the dough has risen, punch it down and place it onto a lightly floured surface.
- Form a ball and divide it into 2 equal pieces.
- On a well-floured surface, roll one piece at a time into a rectangle of about 7 x 22 inches and about ½ inch thick.
- Brush with half of the egg wash. Spread ⅔ cup cinnamon-sugar mix evenly over the dough, then lightly spray with water.
- Roll the dough up tightly, lightly pulling and tucking in the sides as you roll. Pinch the ends closed and drop them into the prepared loaf pan seam side down.
- Repeat with the second piece of dough and the remaining egg wash and cinnamon-sugar mix.
- 2nd RISE. Cover and let rise in a warm place for 20 minutes.
- BAKE. Meanwhile, preheat the oven to 350°F.
- Bake for 40–45 minutes. As soon as the bread comes out of the oven, brush the tops with butter. Let cool completely before slicing.
Recipe Tips
- Separating swirls. Sometimes the swirls separate and create a gap when the bread is cut. The egg wash will help keep the cinnamon swirls tight and avoid forming a gap.
- Another factor that can cause a gap is using an extra amount of cinnamon sugar mixture.
- Slicing. Slice cooled bread to avoid smashing the bread or runny cinnamon. Cool in the pan for a few minutes then place it on a rack. Use a bread knife to cut the slices.
- Size of rolled loaf. I typically roll my dough 7×22 inches so that it is ½ inch thick.
Storing Info
- STORE. Place the cooled cinnamon swirl bread in a large resealable plastic bag and store at room temperature for 3–4 days or in the refrigerator for 7 days.
- FREEZE. This bread also freezes well. Wrap each loaf in plastic wrap, then place in a resealable plastic freezer bag, or wrap tightly with aluminum foil, and freeze for up to 3 months.
- Thaw at room temperature before warming to your liking.
For More Favorite Bread Recipes:
Cinnamon Bread Recipe
This BEST cinnamon bread recipe is so soft and delicious! It will be gone in minutes and will become a family favorite in no time.
Ingredients
- 1 cup packed brown sugar
- 1 tablespoon salt
- 1⅔ cups hot water
- 4 tablespoons unsalted butter softened and cut into pieces
- 1⅔ cups cold water
- 1 tablespoon rapid rise instant yeast
- 7½-8 cups all-purpose flour
Cinnamon Sugar Mixture
- 1⅓ cups sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons all-purpose flour
Egg Wash
- 1 egg
- 1 tablespoon water
Instructions
- In a large mixing bowl, combine brown sugar, salt, hot water, and butter. Stir to mix, break up butter chunks and dissolve brown sugar a bit (there will still be a few butter chunks, which is okay).
- Add cold water, then sprinkle yeast on top and let sit for 10 minutes. It will not bubble much.
- Add flour 1 cup at a time and stir together with a wooden spoon until a soft dough forms. Knead the dough for a few minutes to make sure all the flour is well incorporated. (NOTE: This is a very wet and sticky dough that will stick to your hands. Dipping your hands in flour before kneading may help, but it will still stick). Cover with a tea towel and let rise in a warm place for 1½ hours.
- While the bread is rising, grease two 5-x-9-inch loaf pans with cooking spray.
- To make the cinnamon-sugar mixture, mix sugar, cinnamon, and flour together. Set aside.
- Make the egg wash by whisking the egg and water together in a small bowl. Set aside.
- Once the dough has risen, punch it down and place it onto a lightly floured surface. Form a ball and divide it into 2 equal pieces.
- Working with one piece at a time on a well-floured surface, roll the dough out into a rectangle to about 7 x 22 inches and about ½ inch thick. Brush with half of the egg wash to help the cinnamon-sugar mixture stick better. Spread ⅔ cup cinnamon-sugar mix evenly over the dough, then lightly spray with water.
- Roll the dough up tightly, lightly pulling as well as tucking in the sides as you roll. Pinch ends closed and drop into the prepared loaf pan seam side down. Repeat with the second piece of dough and the remaining egg wash and cinnamon-sugar mix. Cover and let rise in a warm place for 20 minutes.
- Meanwhile, preheat the oven to 350°F.
- Bake for 40–45 minutes. As soon as the bread comes out of the oven, brush the tops with butter. Let cool completely before slicing.
Video
Notes
Make Ahead: Place the cooled loaves in a large resealable plastic bag and store at room temperature for 3–4 days or in the refrigerator for 7 days. This bread also freezes well. Wrap each loaf in plastic wrap, then place in a resealable plastic freezer bag and freeze for up to 3 months. Thaw at room temperature before warming to your liking.
Use It Up: This Cinnamon Bread is perfect on its own, but can also be used to make some of our other recipes even better. Try cutting it up and using it to make French Toast or our French Toast Bake.
Nutrition
Serving: 1loaf, Calories: 4743kcal, Carbohydrates: 993g, Protein: 105g, Fat: 35g, Saturated Fat: 17g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 142mg, Sodium: 3596mg, Potassium: 1285mg, Fiber: 31g, Sugar: 243g, Vitamin A: 842IU, Vitamin C: 0.3mg, Calcium: 353mg, Iron: 47mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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My kids favorite!! We make this often and gift it often as well….also great for French toast!!
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!
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 LOVE your Bread Recipe. I make it all the time.
Yay!! I am glad you do! Thank you so much!
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 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?
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!
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!
me gusta todo lo que se hace en este blog
Gracias!
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!