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a loaf of sliced cinnamon bread on a table
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Homemade Cinnamon Bread

Discover the cozy comfort of warm cinnamon bread.
Course Breakfast, Dessert, Side Dish
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Rise Time 2 hours 30 minutes
Total Time 3 hours 20 minutes
Servings 4 people
Calories 644kcal
Author Rachel Ballard

Ingredients

  • 1 cup plus 2 tablespoons warm water
  • 1 1/2 tablespoons maple syrup
  • 1 teaspoon active dry yeast
  • 2 tablespoons butter melted and cooled slightly
  • 3 1/2 cups bread flour all purpose works too
  • 1/2 tablespoon fine sea salt

For the cinnamon filling

  • 1 tablespoon melted butter
  • 2 tablespoons brown sugar
  • 2 tablespoons granulated sugar coconut sugar works too
  • 1 tablespoon cinnamon

For the glaze

Instructions

  • To the warm water in a large bowl add the maple syrup and yeast. Allow to sit until starting to foam--about 8 to 10 minutes.
  • Once foaming, add the butter and stir to combine. Add the flour and salt and stir to combine. Transfer to a floured surface and knead until the dough is smooth and elastic--about 14 minutes. If adding raisins or nuts knead them in during the last five minutes.
  • Place it back in the bowl and brush with oil to prevent drying out. Cover with plastic wrap or a damp towel and allow to rise in a warm place until doubled in size. About 1 1/2 hours. Longer if you added raisins or nuts.
  • Once doubled, transfer to a floured surface and roll to a 9x9 square. In a small bowl blend the brown sugar, white sugar and cinnamon. Set aside. Brush the dough with melted butter, egg wash or just water, and sprinkle on the cinnamon sugar.
  • Startig on one end, roll up and pinch the seam well to seal. Pinch the ends closed as well.
  • Transfer to a greased and parchment paper lined 9x5 loaf pan. Rise uncovered in a warm place until 2" above the rim of the pan--about an hour or so.
  • Bake at 450 for 25 to 27 minutes, tenting with foil if the bread starts to get too dark.
  • Once baked transfer to a cooling rack to cool completely.
  • Blend powdered sugar, vanilla and milk and use a fork to drizzle over the bread.
  • Bread will last up to 3 days tightly wrapped on the counter or may be frozen for up to 2 months.

Nutrition

Calories: 644kcal | Carbohydrates: 122g | Protein: 15g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 958mg | Potassium: 155mg | Fiber: 4g | Sugar: 39g | Vitamin A: 262IU | Calcium: 54mg | Iron: 1mg