Description
Homemade cinnamon bread combines warm spices and tender crumb for a comforting classic. Bakers can enjoy simple ingredients and straightforward techniques that promise delightful results you’ll savor slice by slice.
Ingredients
Scale
- 3 cups/720 ml all-purpose flour
- 1 large egg
- 1 packet/2 ¼ tsps/11 ml active dry yeast
- ¼ cup/50 g granulated sugar
- ⅓ cup/70 g granulated sugar
- ⅓ cup/70 g brown sugar
- 1 cup/240 ml warm milk (110°F/43°C)
- ¼ cup/60 ml unsalted butter, melted
- ¼ cup/60 ml unsalted butter, softened
- 1 tsp/5 ml salt
- 2 tbsps/30 ml ground cinnamon
- 1 tbsp/15 ml melted butter
- 1 tbsp/15 ml cinnamon sugar
Instructions
- Yeast Activation: Whisk yeast with warm milk and sugar in a small bowl, allowing the mixture to foam and become bubbly for 5-7 minutes.
- Dough Preparation: Combine flour and salt in a large mixing bowl. Incorporate activated yeast mixture, melted butter, and beaten egg. Knead the dough on a floured surface until smooth and elastic, about 8-10 minutes.
- First Rise: Place dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm spot until doubled in size, roughly 1 hour.
- Filling Creation: Mix granulated sugar, brown sugar, and ground cinnamon in a small bowl.
- Dough Shaping: Punch down the risen dough and roll into a rectangular shape. Spread softened butter evenly, then sprinkle the entire surface with the cinnamon-sugar mixture.
- Rolling and Positioning: Tightly roll the dough from the shorter side, pinch the seam to seal, and place in a greased loaf pan with the sealed side facing down.
- Second Rise: Cover the pan and let the dough rise again until puffy, approximately 45 minutes.
- Baking Preparation: Preheat oven to 350°F (175°C).
- Baking Process: Bake the loaf until golden brown, about 30-35 minutes. If browning too quickly, tent with aluminum foil.
- Finishing Touches: Remove from oven and brush with melted butter, then sprinkle additional cinnamon-sugar if desired. Allow to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- Activate Yeast Precisely: Use warm milk (110-115°F) to ensure yeast blooms correctly without killing the microorganisms. Cold or hot liquid can prevent proper fermentation.
- Knead with Patience: Develop gluten strength by kneading dough for 8-10 minutes until smooth and elastic. Proper kneading creates better bread texture and rise.
- Control Rising Environment: Place dough in a draft-free, warm spot around 80-85°F for optimal proofing. Cover with damp cloth to prevent surface from drying out.
- Prevent Overbrowning: Watch bread closely during baking and tent with foil if top browns too quickly. This ensures even cooking without burning the crust.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 180
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg