Homemade Cinnamon Bread Recipe delivers a soft, buttery loaf with a gooey cinnamon-sugar swirl and a warm bakery aroma. It suits bakers of any level and takes about 3 hours start to finish, most of that time spent waiting on rises. I baked my first loaf on a snow day and ate half while it was still warm.
Why You Should Try This Homemade Cinnamon Bread Recipe
Homemade Cinnamon Bread Recipe rewards you with a tender crumb, a bold cinnamon ribbon, and a shiny top that slices like a dream. You mix simple pantry staples and end up with bakery-level cinnamon swirl bread that tastes incredible for breakfast or dessert. Your kitchen will smell so good that neighbors may “just happen to” walk by.
Ingredients You’ll Need
- Dough
- 3 cups bread flour, 360 g (all-purpose works too, add 1 to 2 tablespoons if the dough feels sticky; I like King Arthur for consistent protein)
- 1 cup whole milk, 240 ml, warm 105 to 110 F (use 2 percent if needed)
- 2 1/4 teaspoons yeast, 7 g, instant or active dry (instant saves a step)
- 1/4 cup granulated sugar, 50 g
- 1 large egg, room temperature
- 4 tablespoons unsalted butter, 57 g, softened (salted works, reduce added salt slightly)
- 1 teaspoon fine sea salt
- Optional: 1 teaspoon vanilla for extra bakery character
- Cinnamon filling
- 1/2 cup packed light brown sugar, 100 g
- 2 to 2 1/2 tablespoons ground cinnamon (Saigon cinnamon gives a punchy flavor)
- 3 tablespoons unsalted butter, 42 g, melted
- 1 tablespoon all-purpose flour to help the swirl hold, optional
- Pinch of salt to balance sweetness, optional
- Glaze, optional
- 1/2 cup powdered sugar, 60 g
- 1 to 2 tablespoons milk
- 1/2 teaspoon vanilla
- Shine for the top, optional
- 1 egg beaten with 1 tablespoon milk, or brush with 1 tablespoon melted butter after baking
- Equipment
- 9 by 5 inch loaf pan, stand mixer with dough hook or mixing bowl and wooden spoon
- Digital scale and instant-read thermometer, rolling pin, silicone spatula, plastic wrap
How to Make Homemade Cinnamon Bread Recipe
Step 1: Warm the milk and proof the yeast
Heat the milk until it reaches 105 to 110 F, then pour it into a large bowl. Whisk in the sugar and yeast, then wait 5 to 10 minutes until the surface turns foamy. If you use instant yeast, add it straight to the flour in the next step and stir the sugar into the warm milk.
Step 2: Mix and knead the dough
Add flour and salt to the bowl, then mix in the egg, softened butter, and vanilla. Knead with a mixer on medium-low for 5 to 6 minutes, or by hand for 8 to 10 minutes, until the dough turns smooth, elastic, and slightly tacky. If it clings heavily, sprinkle in a tablespoon of flour at a time; if it feels stiff, drizzle in a teaspoon of milk.
Step 3: Initial rise
Lightly oil a clean bowl, place the dough inside, and turn it to coat. Cover the bowl and let the dough rise in a warm spot until it doubles, about 60 to 90 minutes. Press a fingertip into the dough; if the dent springs back slowly, you nailed it.
Step 4: Make the filling and shape the loaf
Stir brown sugar, cinnamon, flour, and a pinch of salt, then stream in melted butter to form sandy crumbs. Roll the dough into an 8 by 18 inch rectangle on a lightly floured surface. Spread the filling evenly, leaving a 1/2 inch border on the long edge farthest from you, then roll up tightly from the near long edge. Pinch the seam, tuck the ends, and place the log seam side down in a greased 9 by 5 inch loaf pan.
Step 5: Final rise
Cover the pan and let the loaf rise until the center crowns about 1 inch above the rim, 45 to 60 minutes. Preheat the oven to 350 F during this rise. The dough should look puffy and feel airy when you gently tap it.
Step 6: Bake
Brush the top with egg wash if you want a glossy crust. Bake at 350 F for 35 to 45 minutes, until the top turns deep golden and the center hits 195 to 200 F. If the top browns too fast at the 25 minute mark, tent the loaf with foil and keep baking.
Step 7: Cool and finish
Cool the loaf in the pan for 10 minutes, then turn it out onto a rack. Brush with melted butter for a soft crust, or whisk the glaze and drizzle it over the warm loaf. Let it cool at least 45 minutes before slicing so the swirl sets and the crumb stays plush.
Tips & Tricks
- Weigh flour for consistent results; if you use cups, fluff, spoon, and level.
- Warm milk to 105 to 110 F; hotter milk can weaken yeast.
- Use room temperature egg and butter so the dough comes together smoothly.
- Add 1 tablespoon flour to the filling to help the swirl stay tight.
- Roll the dough snugly and pinch the seam well to prevent gaps.
- Use a sharp serrated knife and gentle sawing strokes for clean slices.
- Swap in 1/2 cup raisins or chopped toasted pecans for a cinnamon raisin loaf.
- For extra crunch, sprinkle 1 tablespoon coarse sugar on the top before baking.
- If your kitchen runs cool, proof the dough in a turned-off oven with the light on.
What to Serve with Cinnamon Bread
Serve thick slices warm with salted butter, honey, or cream cheese. Pair it with coffee, chai, or a cold glass of milk for a retro diner vibe. For brunch, add scrambled eggs, bacon, or fruit salad to round out the plate. For dessert, toast a slice and top it with vanilla ice cream and a pinch of cinnamon.
Make-Ahead and Storage
Chill the shaped loaf in the pan overnight, covered, then bake the next day; let it sit at room temp 45 to 60 minutes before it hits the oven. Store the baked bread at room temperature in a zip-top bag for up to 3 days. Freeze slices in a single layer, then bag them for up to 2 months; toast straight from frozen. Reheat slices in a toaster or in a 300 F oven for 8 to 10 minutes until warm and fragrant.
Homemade Cinnamon Bread
Ingredients
Instructions
- In a large bowl, combine 2 1/2 cups of the flour, sugar, yeast, and salt.
- Add the warm milk, melted butter, and egg, and mix until a soft dough forms, adding the remaining flour as needed.
- Knead the dough on a lightly floured surface for 6–8 minutes, until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise in a warm place until doubled in size, about 1–1 1/2 hours.
- In a small bowl, stir together the brown sugar and cinnamon for the filling.
- Punch down the risen dough and roll it into a rectangle about 8x14 inches on a lightly floured surface.
- Spread the softened butter over the dough, then sprinkle evenly with the cinnamon-sugar mixture.
- Starting from a short end, roll up the dough tightly into a loaf and pinch the seam to seal.
- Place the loaf seam-side down in a greased 9x5-inch loaf pan. Cover and let rise until puffy and just above the rim of the pan, about 45–60 minutes.
- Preheat the oven to 350°F (175°C).
- Bake the cinnamon bread for 30–35 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
- If the top browns too quickly, tent loosely with foil during the last 10 minutes of baking.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Approximate per 1 slice (1/12 loaf): 210 calories; fat 7 g; saturated fat 4 g; carbohydrates 33 g; fiber 1 g; sugars 9 g; protein 5 g; sodium 240 mg. Values will vary based on specific ingredients, brands, and portion size.