Cinnamon Bread

Cinnamon Bread, a delicacy that has its roots deeply embedded in history. The allure of cinnamon dates back to 2,000 B.C., where it was so highly prized that it was considered a gift fit for monarchs. The first cinnamon roll, a close relative to our beloved cinnamon bread, was baked in Sweden, where it became an integral part of their culture. Over the years, the recipe evolved, adapting to various tastes and preferences across the globe. Today, our Royal Cinnamon Delight Loaf is a tribute to this rich history, combining the age-old charm of cinnamon with the warmth of freshly baked bread. Dive into this culinary journey and discover the magic of baking!

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Cinnamon Bread

  • Author: Marsha



For the Bread Dough:

  • 1 cup of milk
  • 2 tablespoons of butter
  • 2 1/2 cups of all-purpose flour, plus additional for kneading
  • 1/4 cup of white sugar
  • 1 teaspoon of salt
  • 1 package (or 2 1/4 teaspoons) of active dry yeast
  • 1 egg

For the Cinnamon Sugar Filling:

  • 1/2 cup of white sugar
  • 2 tablespoons of cinnamon
  • 2 tablespoons of butter, melted


  1. Prepare the Milk Mixture:

    • In a small saucepan, heat the milk over medium heat until it starts to bubble.
    • Remove the saucepan from the heat and add 2 tablespoons of butter. Stir until the butter is completely melted.
    • Allow the milk mixture to cool until it is lukewarm.
  2. Mix the Dry Ingredients:

    • In a large mixing bowl, combine 2 cups of all-purpose flour, 1/4 cup of white sugar, 1 teaspoon of salt, and the package of active dry yeast.
  3. Combine Wet and Dry Ingredients:

    • Add the lukewarm milk mixture and 1 egg to the dry ingredients.
    • Stir the mixture until all the ingredients are well combined.
  4. Knead the Dough:

    • Gradually add the remaining 1/2 cup of flour to the mixture, a little at a time, stirring well after each addition.
    • Once the dough has come together, turn it out onto a lightly floured surface.
    • Knead the dough for about 8 minutes, or until it becomes smooth and elastic.
  5. Let the Dough Rise:

    • Lightly oil a large bowl and place the kneaded dough inside.
    • Turn the dough over in the bowl to coat it with oil.
    • Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until it has doubled in volume.
  6. Prepare the Cinnamon Sugar Filling:

    • In a small bowl, mix together 1/2 cup of white sugar and 2 tablespoons of cinnamon. Set aside.
  7. Shape the Bread:

    • Once the dough has risen, punch it down to release any air bubbles.
    • Turn the dough out onto a lightly floured surface and roll it into a rectangle.
    • Brush the surface of the dough with 2 tablespoons of melted butter.
    • Sprinkle the cinnamon sugar mixture evenly over the buttered surface.
    • Starting from one of the shorter sides, roll the dough up tightly, pinching the seam to seal.
  8. Second Rise:

    • Place the rolled dough seam side down in a lightly greased 9×5 inch loaf pan.
    • Cover the pan with a clean kitchen towel and let the dough rise for about 30 minutes, or until it has doubled in volume.
  9. Preheat the Oven:

    • While the dough is rising for the second time, preheat your oven to 375°F (190°C).
  10. Bake the Bread:

    • Place the loaf pan in the preheated oven and bake for about 30-35 minutes, or until the top of the bread is golden brown and the bottom sounds hollow when tapped.
  11. Cool and Serve:

    • Remove the bread from the oven and let it cool in the pan for a few minutes.
    • Then, transfer the bread to a wire rack to cool completely before slicing.

Enjoy your homemade cinnamon sugar bread!

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