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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!