old-fashioned cinnamon bread recipe
The Best old-fashioned cinnamon bread recipe
What I love most about this recipe is how easy it is to make, even on busy mornings. It doesn’t require any fancy ingredients or complicated steps, just basic pantry staples and a little bit of time. Plus, cinnamon has some great health benefits—it’s known to help with digestion, has anti-inflammatory properties, and can even help regulate blood sugar. That’s a win in my book, especially when you’re feeding a family. This bread is versatile too; it’s just as good toasted with butter as it is fresh out of the oven, and it freezes well if you want to make a batch ahead of time. It’s the kind of recipe that makes the house smell amazing and brings everyone to the kitchen, no matter what else is going on.
Old-Fashioned Cinnamon Bread
A warm, comforting loaf of cinnamon bread with a sweet swirl and buttery crust. Perfect for breakfast or an afternoon snack, this classic recipe brings back nostalgic flavors with every bite.
🥘Ingredients
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp salt
- 1/2 cup warm milk (110°F)
- 1/2 cup warm water (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 cup granulated sugar
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
👨🍳Directions
-
1
In a small bowl, dissolve the yeast in warm water and warm milk with 1 tsp of sugar. Let sit for 5 minutes until foamy. -
2
In a large mixing bowl or stand mixer, combine flour, sugar, and salt. Add the yeast mixture, melted butter, and egg. Mix until a soft dough forms. -
3
Knead the dough on a floured surface (or with a dough hook) for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size. -
4
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan. -
5
Roll the dough out on a floured surface into a 12×8-inch rectangle. Spread softened butter evenly over the dough, then sprinkle with cinnamon sugar mixture, leaving a 1/2-inch border. -
6
Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal and place seam-side down in the prepared loaf pan. -
7
Cover and let rise for 30 minutes until puffy. Bake for 35-40 minutes or until golden brown and the internal temperature reaches 190°F (88°C). -
8
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. For the glaze, whisk powdered sugar, milk, and vanilla until smooth, then drizzle over the warm bread.
🔧Equipment
- Large mixing bowl
- Stand mixer or hand mixer
- Rolling pin
- 9×5-inch loaf pan
- Pastry brush
- Oven
- Cooling rack
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Old-Fashioned Cinnamon Bread Works
❓ Frequently Asked Questions About Old-Fashioned Cinnamon Bread
1. What makes old-fashioned cinnamon bread different from regular cinnamon bread?
Old-fashioned cinnamon bread typically has a denser, more rustic texture compared to modern versions, which are often lighter and fluffier. It usually includes richer ingredients like butter, eggs, and sometimes sour cream or buttermilk for extra moisture. The cinnamon-sugar filling is often more generous, and the bread may have a slightly crisp crust from a longer baking time or a butter wash.
2. Can I make this recipe without a stand mixer?
Yes! While a stand mixer makes kneading easier, you can absolutely make this bread by hand. Mix the dough ingredients in a large bowl, then turn it out onto a floured surface and knead for about 8–10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky—add flour as needed, but don’t overdo it.
3. Why did my cinnamon bread turn out dry?
Dry cinnamon bread can result from a few common mistakes:
– Overbaking: Check for doneness a few minutes before the recipe suggests (it’s done when the internal temperature reaches 190–200°F or a toothpick comes out clean).
– Too much flour: Measure flour accurately—spoon it into the measuring cup and level it off, or use a kitchen scale.
– Insufficient fat or liquid: Old-fashioned recipes rely on butter, eggs, or dairy for moisture. Skimping on these can lead to dryness.
4. Can I freeze cinnamon bread, and how should I reheat it?
Yes, cinnamon bread freezes beautifully! Slice it first for easy reheating. To freeze:
– Wrap individual slices or the whole loaf tightly in plastic wrap, then foil, or place in a freezer bag. It keeps for up to 3 months.
– To reheat: Thaw at room temperature, then warm in a 300°F oven for 10–15 minutes (for a whole loaf) or 1–2 minutes in the microwave (for slices). For extra crispiness, toast slices in a toaster or air fryer.
5. What’s the best way to store cinnamon bread to keep it fresh?
– Room temperature: Keep it in an airtight container or wrapped in foil/plastic wrap for 2–3 days. For longer freshness, store it in the fridge (up to 5 days), though it may dry out slightly.
– Reviving stale bread: Sprinkle slices with a little water and warm them in the oven at 300°F for 5–10 minutes to restore softness. Alternatively, use stale slices for French toast or bread pudding!
