Homemade Cinnamon Bread (Printable Version)
# What You'll Need:
→ Dough
01 -
1 cup milk
02 -
½ cup unsalted butter
03 -
2¼ teaspoon active dry yeast (1 package)
04 -
2 large eggs
05 -
½ cup sugar
06 -
1 teaspoon vanilla extract
07 -
3½ cups all-purpose flour
08 -
1 teaspoon salt
→ Filling
09 -
⅓ cup sugar
10 -
2 tablespoon cinnamon
11 -
1 medium egg, beaten, for brushing
# Step-by-Step Directions:
01 -
Add the milk and butter to a saucepan and melt over medium heat. Do not let the milk boil, the milk should be warm, no more than 105°F. Sprinkle the yeast over it and whisk it a bit. Let it rest for 10 minutes.
02 -
In the mixer bowl, add the eggs, ½ cup of sugar and vanilla extract and mix well until light and fluffy using the whisk attachment.
03 -
In another large bowl mix the flour and salt together. Next, add the yeast mixture to the mixer bowl with the egg and mix until it's well blended.
04 -
Add half the flour mixture to the mixer, switch to the dough hook attachment, and mix until well combined. Add the remaining flour and continue mixing for another 5 minutes.
05 -
Place the dough in an oiled bowl and cover it with plastic wrap. Let it rise until it doubles in size in a warm place.
06 -
Grease a loaf pan 8.5 x 4.5 x 3-inch with butter or spray it with cooking spray. Roll out the dough on a floured work surface until it's a bit wider than the loaf pan and about ¼ inch thick.
07 -
In a small bowl mix the ⅓ cup of sugar and cinnamon together and spread the cinnamon sugar evenly over the dough. Roll the dough and pinch the ends sealed.
08 -
Place it in the prepared loaf pan with the sealed side down. Let the bread rise again until doubled in size, around an hour.
09 -
Preheat oven to 350°F. Brush the bread with the beaten egg and sprinkle some more sugar and cinnamon on top, if preferred.
10 -
Bake for about 35 to 45 minutes or until golden brown. The loaf is done baking when an instant-read thermometer inserted into the center of the bread reads 195°F.
# Helpful Notes:
01 -
Make sure your yeast is fresh. If using active dry yeast it will take a bit longer for the bread to rise vs instant yeast.
02 -
Bread flour can be used as well.
03 -
If you do not have a stand mixer, you'll have to knead this bread by hand. Use a wooden spoon to mix up to and including the step where you add the first half of the flour, after that you'll have to knead by hand onto a floured work surface.
04 -
The cinnamon bread is done baking when an instant-read thermometer inserted into the center of the bread reads 195°F.
05 -
Store the bread at room temperature wrapped tightly in plastic wrap for 4 to 5 days.
06 -
Slice the cinnamon bread, or leave the loaf whole and wrap tightly with aluminum foil, plastic freezer wrap, or place in heavy-duty freezer bag and freeze. Properly stored, your bread will keep for 3 months.