Best Cinnamon Bread
Buttery yeast dough rolled with cinnamon-sugar, braided for perfect swirls. Bakery-style sweet loaf with golden crust.
Ingredients
- For the Dough:
- 1 cup 240 ml warm milk (110 °F)
- 2¼ tsp instant yeast
- ⅓ cup 67 g sugar
- ½ cup 113 g melted butter
- 2 eggs
- 1 tsp salt
- 4 –4½ cups 500–560 g flour
- For the Filling:
- ¾ cup 150 g brown sugar
- 2 tbsp cinnamon
- ¼ cup 57 g very soft butter
- Topping:
- Egg wash + coarse sugar
Instructions
- Mix dough; knead 6–8 min until smooth. Rise 60–90 min.
- Roll 18×12; spread butter + cinnamon-sugar.
- Roll tight, slice lengthwise, braid cut-side up.
- Place in 9×5 pan; rise 45–60 min.
- Brush egg wash, sprinkle sugar.
- Bake 350 °F 40–50 min until 195 °F internal.
- Cool 10 min in pan, then rack 1 hr.
- Slice and serve warm.
Notes
- Tight roll + braid = visible swirls every slice.
- Overnight option: fridge after shaping; rise 60 min morning.
- Freeze sliced up to 3 months; toast from frozen.
- Instant yeast = no proofing needed.
- GF: 1:1 flour + xanthan gum.
- Tent foil for last 15 min if browning too fast.