Cinnamon Bread Recipe (2024)

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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

How to make cinnamon bread

1. 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.
2. 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.
3. RISE. Cover with a tea towel and let rise in a warm place for 1½ hours.
4. 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!

1. 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.
2. 2nd RISE. Cover and let rise in a warm place for 20 minutes.
3. 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.

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.