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.


  • 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


  • 1/4 cup sugar
  • 1 tbsp cinnamon


  • 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.

Recipe from momontimeout.com