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When I was 12, my parents bought a small bakery. Two days a week, I helped Mom bake all sorts of cookies, bread, pies. and much more. On Saturday, we loaded up our van with the baked goods and sold them at a Farmer’s Market.
One of my favorite items was the cinnamon bread. Mom would slice off a thin piece from the end of the loaf, to show the pretty cinnamon swirl inside. I liked to smear a bit of frosting on that end piece and eat it hot! It was almost like a cinnamon roll. I no longer put frosting on my cinnamon bread, but I do enjoy a piece hot from the toaster, slathered in butter!
How to make cinnamon bread
Cinnamon bread is so easy to make; just use your regular white bread recipe, add cinnamon and sugar and roll up!
But maybe you don’t have a ‘regular’ white bread recipe? No problem! I have your back! I have included the entire recipe so you can just print it off and use it.
First, I put the warm water, sugar, and yeast in a bowl, and let it set for 5 minutes so the yeast can begin to work.
Then, I add the flour, salt, oil, and mix it well. I knead the dough several minutes, then let it rise for an hour or until doubled.
Tip: I use my KitchenAid mixer, (affiliate link) but you can always use your hands to knead the dough if you don’t have a stand mixer.
Forming the bread loaves
To form thecinnamon bread loaves: divide the dough in half, and roll one half about 15 inches long, and as wide as your bread pan. Try to make sure it doesn’t get wider than your bread pan.
Sprinkle generously with powdered sugar, then with cinnamon. I do not measure either of these, but I did give an estimate in the recipe. Just sprinkle heavily and it will be fine.
When you have the cinnamon and sugar on, begin to carefully roll up from the short side. I tug gently as I roll thedough, so there is no air pockets or holes in the roll. Roll it all the way up, and place into a greased bread pan, seam side down.
I sprinkle the loaf with a dash of cinnamon, then let it rise till nearly doubled. Repeat with second half of dough.
Bake at 350* for 30-35 minutes, till the loaf is golden brown.
Turn out onto a cooling rack and allow to cool before bagging.
Bread rising and baking
Personally, I like a more dense bread, so I don’t let my dough rise too long. You can see in the above pictures how the dough looks when I placed it in the pan, and how it looks when I baked it. Less time rising means a heavier bread with smaller air holes. If you like big holes in your bread, then, by all means, let it rise longer! 🙂
Same goes for baking; I like my bread just golden brown. If you like the crust very brown, just bake it longer or at a higher temp. I bake bread at 350 for 30 minutes. But If you like more crusty bread, bake it at 375 or 400 for 30 minutes. Play around with it till you see what you like best.
Can I freeze Cinnamon bread?
Yes!! This homemade cinnamon bread freezes very well. Just let the loaves cool completely, then place in plastic bags and freeze up to a month.
To thaw: place bread on counter (still in bag) and allow to thaw completely. Slice and eat! You can slice before you freeze it, too.
You might like these other bread recipes:
Easy French Bread
Chile Cheese Cornbread
Cheesy Breadsticks
Simple Homemade White Bread
Easy Cinnamon Bread Recipe
Kay Schrock
This recipe is so easy that you can make it even if you never baked bread before! It is perfect to make cinnamon toast or french toast.
Prep Time 2 hours hrs
Cook Time 30 minutes mins
Total Time 2 hours hrs 30 minutes mins
Course Bread
Cuisine American
Servings 20 slices
Calories 158 kcal
Ingredients
- 2 cups warm water
- 1 TBL yeast
- 1/4 cup sugar
- 5 cups bread flour
- 2 tsp salt
- 1/4 cup vegetable oil
- 1/2 cup powdered sugar
- 1 TBL cinnamon
Instructions
Place water in mixing bowl.
Sprinkle sugar and yeast over water.
Allow to stand for 5 minutes.
Add flour, oil, and salt and mix well. If the dough is too sticky, add more flour - ½ cup at a time - until it is smooth and workable.
Knead 2 minutes with mixer, or 5 minutes by hand.
Let rise till doubled in size, about an hour.
Divide dough in half, roll each half 9x15 inches, or as wide as your bread pan.
Sprinkle generously with powdered sugar and cinnamon.
Roll up tightly, place in greased bread pans, seam side down.
Let rise till nearly doubled, about 30-40 minutes.
Bake at 350 for 30 minutes, or till golden brown.
Turn onto rack to cool. Store in bags.
Nutrition
Calories: 158kcalCarbohydrates: 28gProtein: 4gFat: 3gSaturated Fat: 2gSodium: 234mgPotassium: 31mgFiber: 1gSugar: 6gCalcium: 7mgIron: 1mg
Tried this recipe?Let us know how it was!
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FAQs
To test for doneness, if you gently tap on the loaf, it should sound hollow. For a more accurate test, the bread is done when an instant-read thermometer inserted into the center of the loaf registers 195–200°F (90–93°C).
What is the secret to success when making quick breads? ›
Tip 1: Follow the Recipe Closely. The first and most important tip to making a successful quick bread is to follow the recipe closely. Quick bread recipes are generally very precise, and even small deviations from the recipe can cause your bread to turn out differently than you intended.
What is the quick bread method? ›
Quick breads are prepared by the blending-, creaming-, or biscuit-method which determines the final texture and crumb of the finished product. The blending-method, also known as the muffin-method, combines the wet ingredients in one bowl and dry ingredients in a second bowl before mixing together.
What is the secret to bread rising? ›
You can also put hot water in a heat-safe dish and place it on the floor of a cold oven (or on a lower shelf). The steam and heat from the water will help the temperature rise just enough that the yeast is active. The steam will also assist in keeping the surface of the dough moist so it will stretch as it rises.
How do you know when homemade bread is ready? ›
Inserting a toothpick into the center of a baked good is a tried and true method to test for doneness. If the toothpick comes out clean, your bread is likely fully baked. It needs a bit more time if it comes out wet with dough or crumbs.
How long does it take for cinnamon bread to go bad? ›
Commercially baked breads and rolls can be stored at room temperature for 2 to 4 days or 7 to 14 days in the refrigerator. Bread products retain their quality when stored in the freezer for 3 months.
What is the main thing to avoid when making quick breads? ›
Quick Bread Basics
Overmixing your batter will cause a tough batter and an equally tough finished product. You do not want to develop the flour's gluten (protein). You want what is known as a tender crumb that will be achieved if you just combine ingredients without overmixing.
What are the 7 main ingredients in quick bread? ›
The possibilities are endless, but the common factor is the basic ingredients of fat, sugar, eggs, flour, liquid, leavening agent, and a flavoring ingredient. The flavoring might be a fruit or vegetable, a liquid such as buttermilk or fruit juice, an extract, herbs, or spices.
What does sugar do in quick bread? ›
It triggers the leavening action of baking powder or baking soda. Sugar: Makes quick breads tender and adds flavor. It causes the muffin tops and other breads to brown It prevents formation of tunnels or large holes throughout the bread.
What does liquid do in quick bread? ›
The most common liquid ingredients in quick breads are milk and water. The liquid moistens the batter, helps activate the gluten in the flour, and dissolves the sugar in the recipe.
Three common mixing methods are the muffin mixing method, the creaming method and the biscuit mixing method. The muffin method suits muffins, loaf breads, pancakes, and waffles. Biscuits and scones benefit from the biscuit method, while the creaming method offers an alternative for muffins and certain bread types.
Should I cover dough while it rises? ›
These dry patches won't stretch during rising to develop an elastic dough, resulting in a dense, squat loaf – not something you want! For best results, use a non-porous, tight fitting cover such as a saucepan lid, bowl cover or even a sheet pan laid on top of the bowl, weighted down with something.
Can I let dough rise overnight on the counter? ›
Yes! If a recipe calls for proofing bread dough overnight in the refrigerator, it can be proofed on the counter at a warmer temperature for a shorter period. Rather than placing the dough in the refrigerator overnight, leave it covered on the counter for 1 to 4 hours until it's ready to bake.
Does more yeast mean more rise? ›
The more yeast, the more gas is produced and the more quickly your dough rises. You may therefore think it best to add more yeast if you'd like to get your dough to rise as quickly as possible. However, whilst your dough may rise quickly, the dough will likely have less flavour and may even taste slightly of yeast.
How do you know when cinnamon rolls are done baking? ›
11. After approximately 30 minutes, test for doneness. Use a paring knife or fork to pull up the center-most roll; if the dough is still sticky and raw-looking, return the pan to the oven for about ten more minutes. The rolls should be golden to dark brown on top, and fully baked in the center of the coil.
How do you know when bread dough is done? ›
What bakers call the “poke test” is the best way to tell if dough is ready to bake after its second rise. Lightly flour your finger and poke the dough down about 1". If the indent stays, it's ready to bake. If it pops back out, give it a bit more time.
How to know when cinnamon roll dough is done kneading? ›
Step 2: Knead the Dough
Turn, fold dough over, and push down again. Repeat this process over and over. You know the dough is ready when it is smooth and elastic.
Should cinnamon rolls be a little doughy? ›
Don't over bake them: I think we can all agree that the best part of a cinnamon roll is the gooey, slightly under baked center. It's a fine line between over baked and too doughy, so keep an eye on them in the last 10 minutes of baking and remember that they will continue to bake as they cool!
