Homemade Cinnamon Bread is a thing of beauty and you’ll never believe how easy it is to make! Homemade bread is always a special treat but when you add in swirls of cinnamon sugar? PERFECTION. Use the leftovers for French toast this weekend! Perfect for breakfast and brunch!

Course: bread, Cuisine: American, Keyword: cinnamon bread, cinnamon swirl bread, Prep Time: 10 minutes Cook Time:30 minutes, Rise Time: 3 hours Total Time: 40 minutes, Servings: 12, Calories: 239kcal

Ingredients

• 3/4 cup warm water 110F
• 2 1/4 tsp active dry yeast (one packet)
• 1/2 cup milk warmed to 110F
• 1/3 cups sugar
• 3 tbsp butter melted
• 1 egg room temperature
• 4 – 4 1/2 cups bread flour all purpose flour can also be used
• 1 1/4 tsp cinnamon
• 1 tsp salt

Filling:

• 1/4 cup sugar
• 1 tbsp cinnamon

Instructions

• Place water in mixing bowl and sprinkle yeast over the top. Stir gently to combine. Let stand for about five to 10 minutes or until yeast has dissolved.
• Beat in milk, sugar, butter, and egg.
• Beat in 2 cups of flour until mixture is nice and smooth.
• Continue adding remaining flour, salt, and cinnamon a little at a time, mixing until dough is nice and smooth. You may not need all of the flour.
• Switch to a dough hook and continue mixing for another five minutes OR simply knead by hand for five minutes.
• Shape dough into a smooth ball and place in a lightly buttered bowl. Cover loosely with plastic wrap and let rise for 1 to 2 hours or until doubled in size.
• Punch dough down and knead a few times on a lightly floured cutting board.
• Roll dough out to a 9 x 20 inch rectangle – the longer the better! (The narrow end should be as wide as your loaf pan.)
• Combine sugar and cinnamon in a small bowl and sprinkle over the top.
• Start with the narrow end and roll up tightly. Pinch edges well to seal.
• Tuck ends under slightly and place in buttered 9 x 5 x 3 inch loaf pan.
• Cover and let rise for another hour or until the dough has risen an inch over the top of the pan.
• Preheat oven to 350F. Bake for 30 to 40 minutes or until loaf is golden brown and sounds hollow when tapped. Thirty five minutes is perfect for me.
• Let cool in pan for 5 to 10 minutes before inverting onto a cooling rack. You can slice and serve right away or let the bread cool completely. Store in an airtight container for up to 3 days.

Nutrition
Calories: 239kcal | Carbohydrates: 43g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 239mg | Potassium: 70mg | Fiber: 1g | Sugar: 10g | Vitamin A: 155IU | Calcium: 30mg | Iron: 2.1mg