I’m happy you visited this page for my delicious Cinnamon Bread recipe. I have tweaked this recipe over many years to make it extra delicious and cinnamon-y. Pretty soon I won’t be able to read my original recipe as it is getting a bit weathered.
Last year I made 12 loaves and gave them away as Christmas gifts. They were graciously received and eagerly devoured. I assure you, this will be your top gift if you make them.
I purchased single bread bags from King Arthur to wrap them in. Of course, I tied each loaf with a pretty ribbon and handmade tag.
Christine’s Cinnamon Bread
Ingredients
1 cup milk
3/4 cup water
1/3 cup butter
6-1/2 – 7-1/2 cups all-purpose flour
6 tablespoons sugar
1-1/2 teaspoons salt
2 packages active dry yeast (or I use 4-1/2 teaspoons of SAF Gold Instant Yeast which is designed for sweet breads, purchased at King Arthur)
3 eggs, room temperature
1-1/2 cup sugar
1 tablespoon good cinnamon (I use Indonesian Cinnamon from King Arthur)
8 tablespoons (1 stick) melted butter
*I use a kitchen aid mixer with a dough hook. You could certainly mix & knead by hand if you don’t have a mixer. I don’t think a hand held mixer would work with the dough.
Directions
Combine milk, water and 1/3 cup butter in small saucepan and heat until liquids are very warm (between 120-130º F). Butter does not need to completely melt. You don’t want it too hot because it will kill the yeast.
Place 6 cups flour, 6 tablespoons sugar, salt and yeast in mixing bowl. Mix together.
Gradually add the eggs, one at a time and mix.
Add warm liquids and knead until all is mixed together, it will be a wet dough.
Add more flour, 1/2 cup at a time until mixture becomes a soft, but not sticky dough.
Place dough in greased (or sprayed) bowl, flip dough so bottom becomes top and cover.
Let rise in a warm place, at least 40 minutes (until dough doubles in size).
Combine the cinnamon mixture:
Melt 8 tablespoons of butter. I find this process works great in my 2 cup glass pyrex measuring cup if melting in the microwave.
Stir in 1-1/2 cup of sugar and 1 tablespoon of cinnamon.
Mix to combine. You want a consistency of brownie batter.
Once the dough has risen:
Divide dough into two equal parts.
Roll out each dough into rectangle, about 9” x 14”.
Divide cinnamon mixture and spread evenly (as evenly as possible) over rolled out doughs. Stay about 1” away from all sides.
Roll each dough tightly into a loaf shape. Place, seam side down, into greased/sprayed 9” x 5” x 3” (standard) loaf pan. Cover and let rise in warm place until double in size, at least 40 minutes.
When risen, turn oven on to 375º.
Spray each loaf with cooking spray and sprinkle a cinnamon/sugar mixture on top.
Bake 40 minutes (loaf should be 190º if you have a thermometer that works with bread)
Remove from pans immediately and cool on cooling rack.
Enjoy!!!! Keep one and give one.
Recipe tweaked by Christine Josti from the 1992 Revised Edition of Kitchen Aid Mixers & Attachments Recipes & Instructions booklet.
The original recipe had less filling. If you feel that the above recipe has too much filling, you can revert to the original measurements of 1/2 cup sugar, 2 teaspoons cinnamon and 2 tablespoons of melted butter.
Risen dough
Dough divided in half and rolled out. Cinnamon mixture in container.
Cinnamon mixture divided in half and spread on rolled out dough.
Roll dough into loaf.
Loaves before 2nd rise.
Loaves after 2nd rise. Top sprayed with cooking spray & dusted with cinnamon & sugar mixture.
Finished bread, inside view. Yum!
