Cinnamon Bread
Indulge in the delightful experience of home-baked Cinnamon Bread, a perfect breakfast treat that requires only a handful of basic ingredients! Follow my step-by-step instructions to easily create this delicious loaf.
Equipment
- 1-Quart Saucepan
- Stand Mixer (with whisk and dough hook attachments)
- Loaf Pan (8.5 x 4.5 x 3 Inch)
- Basting and Pastry Brush
- Instant-Read Meat Thermometer
Ingredients
Dough:
- 1 cup milk
- ½ cup unsalted butter
- 2 ¼ teaspoons active dry yeast 1 package
- 2 large eggs
- ½ cup sugar
- 1 teaspoon vanilla extract
- 3 ½ cups all-purpose flour
- 1 teaspoon salt
Filling:
- ⅓ cup sugar
- 2 tablespoons cinnamon
Additional:
- 1 medium egg beaten, for brushing
Instructions
- In a saucepan, warm the milk and butter over medium heat until the butter is melted. Make sure the milk is warm but not boiling (no more than 105°F). Sprinkle the yeast over the mixture and whisk gently. Let it rest for 10 minutes.
- In the bowl of a stand mixer, combine the eggs, ½ cup of sugar, and vanilla extract. Use the whisk attachment to mix until light and fluffy.
- In a separate large bowl, mix the flour and salt together. Add the yeast mixture to the bowl with the eggs and mix until well blended.
- Attach the dough hook to the stand mixer. Add half of the flour mixture to the bowl and mix until well combined. Add the remaining flour and continue mixing for another 5 minutes until the dough is smooth and elastic.
- Place the dough in an oiled bowl, cover it with plastic wrap, and let it rise in a warm place until it doubles in size.
- Grease a loaf pan (8.5 x 4.5 x 3 inches) with butter or cooking spray. Roll out the dough on a floured work surface until it's slightly wider than the loaf pan and about ¼ inch thick.
- In a small bowl, mix the ⅓ cup of sugar and cinnamon together. Spread the cinnamon sugar mixture evenly over the dough. Roll the dough and pinch the ends to seal.
- Place the rolled dough in the prepared loaf pan with the sealed side down. Let the bread rise again until doubled in size, about an hour.
- Preheat the oven to 350°F. Brush the top of the bread with the beaten egg and sprinkle additional sugar and cinnamon on top, if desired.
- Bake the bread for 35 to 45 minutes or until golden brown. To ensure it's done, insert an instant-read thermometer into the center of the bread; it should read 195°F.
- Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Choosing the Right Yeast:
Ensure your yeast is fresh for optimal rise and flavor. If using active dry yeast, be prepared for a slightly longer rising time compared to instant yeast.
Flour Options:
While all-purpose flour works perfectly in this recipe, you can also use bread flour for a slightly denser texture.
Mixing and Kneading:
If you don't have a stand mixer, you can mix and knead the dough by hand. Start by mixing the ingredients with a wooden spoon until well combined, then knead the dough on a floured surface until smooth and elastic.
Checking for Doneness:
To ensure your cinnamon bread is baked to perfection, use an instant-read thermometer inserted into the center of the loaf. It should read 195°F when done.
Ensure your yeast is fresh for optimal rise and flavor. If using active dry yeast, be prepared for a slightly longer rising time compared to instant yeast.
Flour Options:
While all-purpose flour works perfectly in this recipe, you can also use bread flour for a slightly denser texture.
Mixing and Kneading:
If you don't have a stand mixer, you can mix and knead the dough by hand. Start by mixing the ingredients with a wooden spoon until well combined, then knead the dough on a floured surface until smooth and elastic.
Checking for Doneness:
To ensure your cinnamon bread is baked to perfection, use an instant-read thermometer inserted into the center of the loaf. It should read 195°F when done.