Homemade Cinnamon Bread Recipe (2024)

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Could there be anything better for fall? Easy cinnamon bread recipe so soft, yeasty, & just a little sweet. So good toasted & buttered! HOW TO MAKE CINNAMON BREAD OVERNIGHT CINNAMON BREAD WHAT TO EAT WITH IT IS IT GOOD FOR YOU? CAN YOU FREEZE IT? A FEW MORE OF MY BEST BREAD RECIPES: Homemade Cinnamon Bread Recipe Ingredients Instructions Notes FREE BONUS 5 Secrets for Baking Impossibly Soft Cookies Leave a Reply 29 comments Michelle — November 22, 2023 @ 11:06 am Reply I was actually able to get two loaves out of this recipe! Once I rolled out my dough, it never would have been able to fit into one loaf pan. Ooops! Quick fix, I cut it in half. They’re in the oven now, can’t wait to try!!!! Allie {Baking A Moment} — November 23, 2023 @ 11:04 am Reply Way to improvise! Jaynee — March 9, 2023 @ 10:26 am Reply Family Favorite! It actually turned out just like the photo too, which rarely happens. Very delicious!! Laurel — February 7, 2022 @ 10:13 am Reply In step 4, could I knead the bread in my stand mixer? Would I still knead for 10 minutes in the mixer? Allie {Baking A Moment} — February 10, 2022 @ 9:34 am Reply Hey there! You certainly can, and yes that should work. You might be able to knead even less time. The important thing is that the dough passes the windowpane test. You can learn more about the windowpane test here: https://bakingamoment.com/new-york-bagel-recipe/. Lisa — February 25, 2021 @ 11:04 pm Reply I see French toast in my future with this! donna thomas — March 31, 2020 @ 3:08 am Reply Hopefully I can do this justice Allie {Baking A Moment} — March 31, 2020 @ 12:50 pm Reply Good luck Donna! Suzy — September 19, 2018 @ 5:27 pm Reply This bread screams fall! And look how fluffy. Ah…nothing better! Kellie — September 19, 2018 @ 4:40 pm Reply This looks so perfectly swirled!!! Love an easy bread recipe. 🙂 Rumplestilskin — September 12, 2018 @ 6:51 pm Reply This recipe turned out fantastic for me. I didn’t have a bread mold, so I cut my dough into three rectangles, rolled each of those and then braided them. Any tips to make the cinnamon swirl/filling more textured/crumbly? Would adding brown sugar to the cinnamon and granulated sugar be too much? Allie {Baking A Moment} — September 13, 2018 @ 9:04 am Reply So happy to hear that you enjoyed! If you’re looking for a crumbly topping try this streusel recipe: https://bakingamoment.com/basic-streusel-recipe/. Good luck and enjoy! Erin — August 28, 2018 @ 11:18 am Reply The swirls are just perfect – such a great tender and tasty bread. thatskinnychickcanbake — August 28, 2018 @ 6:39 am Reply SO much better than what’s in the grocery store! Love! Charmaine Hall — June 27, 2018 @ 12:50 pm Reply Lovely recipe. My family killed it in one afternoon and now I have to make more. Allie {Baking A Moment} — June 27, 2018 @ 2:51 pm Reply Lol! So glad everyone enjoyed. Thanks for the great feedback Charmaine! Tom Maggitti — February 11, 2018 @ 2:46 pm Reply Just found this recipe and gave it a try. Wonderful! If it wasn’t for my wife pitching in, I’d have eaten the whole loaf myself. Question: is this bread able to be frozen? Allie {Baking A Moment} — February 12, 2018 @ 8:11 pm Reply So happy you liked it Tom! It can absolutely be frozen. Just wrap it tightly and it should keep in the freezer for 2 to 4 weeks. Maeve — February 8, 2018 @ 11:08 pm Reply I’m so excited for this to come out! I made it for all my friends because we have a snow day tomorrow, and its my birthday. What a great gift to myself! Allie {Baking A Moment} — February 12, 2018 @ 8:17 pm Reply Aw, happy birthday Maeve! I hope you and your friends enjoy this! Rebecca — November 29, 2017 @ 5:39 pm Reply I just rolled up my bread dough for one last rise before baking. I cut the loaf in half before rolling out and added some mini chocolate chips to one and some maple syrup to the other for two smaller loaves. I can’t wait to try them! Allie {Baking A Moment} — November 30, 2017 @ 1:58 pm Reply Ooh, I’m so excited for you Rebecca! I love the way you’re making this recipe your own. Hope your small loaves came out fantastic! Loren — October 25, 2017 @ 2:43 am Reply i tried making it and it was so easy to make and taste amazing! my family asked me to make it every week now ? Allie {Baking A Moment} — October 27, 2017 @ 11:38 am Reply Hooray! That’s so great to hear Loren! So happy your family enjoyed. Thanks for the great feedback! Shantay — October 7, 2017 @ 11:53 am Reply Can I double this recipe and it will turn out Good? Allie {Baking A Moment} — October 9, 2017 @ 9:51 am Reply I would think so, Shantay! Dom Wells — September 30, 2017 @ 5:09 pm Reply Great recipe! I love these flavors together and I can’t wait to try it out 🙂 Thanks for the inspiration. I will let you know how it came out 🙂 Allie {Baking A Moment} — October 1, 2017 @ 10:52 am Reply So happy you like it Dom! Hope you have fun making it. Thanks for reading! Evelyn — September 13, 2017 @ 6:32 pm Reply Looks delish. Hi, I’m Allie! Best Holiday Ever! FREE BONUS 5 Secrets for Baking Impossibly Soft Cookies as seen on: Categories Seasonal Recipes References

Could there be anything better for fall? Easy cinnamon bread recipe so soft, yeasty, & just a little sweet. So good toasted & buttered!

Homemade Cinnamon Bread Recipe (1)

*I originally posted this cinnamon bread recipe on September 12, 2017. I thought it was about time for a refresh. So I’ve simplified the recipe, added a new video, and provided lots more tips for success. Hopefully you’ll enjoy this bread as much as my family and I do.*

It’s Friday, yay! And I’m here to share another fabulous fall recipe with you: Cinnamon Bread!

When fall hits, I’m all about cinnamon-y bakes! I absolutely crave things like zucchini bread, baked oatmeal, and pumpkin roll.

And of course this easy cinnamon bread recipe! I’ve been making it for years and it’s absolutely scrumptious, and bakes up perfectly every time.

It’s yeasty and a little sweet, with the most pillowy-soft, moist texture. There’s warm cinnamon sugar spiraled all throughout, which is just gorgeous but also tastes so good!

I love it toasted and slathered with lots of melty butter, for breakfast with my coffee or tea, or as an afternoon snack with a tall glass of milk.

Homemade Cinnamon Bread Recipe (2)

HOW TO MAKE CINNAMON BREAD

This recipe is really easy to make, and it always yields consistently flawless results. It’s practically fool-proof!

MAKE THE DOUGH

Start by dissolving the yeast in warm water. The water should be warm but not hot, like a baby’s bath. It’s definitely possible to kill the yeast in too-hot water, so aim for around 105 degrees F.

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Once the yeast has dissolved and looks a little foamy, stir in the brown sugar, butter, about half the flour, and the salt.

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When the mixture looks smooth and all those ingredients are well incorporated, continue to mix in more flour, a little at a time.

The total amount of flour you’ll need can vary based on a lot of factors, but you’ll know you’ve added enough when the dough forms a ball that pulls cleanly away from the sides of the mixing bowl.

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Continue to knead the dough until it feels stretchy and elastic. This usually takes about 10 minutes.

You can do this by hand or let the machine do it. It’s totally up to you!

Next mist your mixing bowl with non-stick spray, pop the dough back in, and cover it with plastic wrap. Find a nice warm spot, and allow the dough to rise until it’s twice its original size.

Homemade Cinnamon Bread Recipe (6)

SHAPE THE LOAF

By now your bread dough should be poofy and full of air.

Homemade Cinnamon Bread Recipe (7)

Punch it down with your fist to deflate it, then roll it out on a lightly floured surface.

Don’t get too hung up on the size or shape, it’s not worth stressing about! But it is nice if you can get it somewhat rectangular, and if the short side is the same width as your loaf pan.

Homemade Cinnamon Bread Recipe (8)

It’s also good to get it pretty thin, which would mean that the longer side of the rectangle is as long as possible. This will mean that your cinnamon spiral is nice and tight, and repeats around several times, so there’s plenty of cinnamon sugar in every bite!

Next you’re going to brush the whole surface with melted butter.

Homemade Cinnamon Bread Recipe (9)

And top that with a thick layer of cinnamon sugar.

If you like cinnamon raisin bread, at this point you can also scatter on about a half cup of raisins. But I know that ingredient can be controversial, so I left them out, lol!

Roll the dough up into a tight log, starting at one of the short sides.

Homemade Cinnamon Bread Recipe (10)

Place it into your greased loaf pan (standard-sized) with the seam side down. Then cover it loosely with plastic wrap and allow it to rise a second time. Once again, you’re looking for it to double in volume.

Homemade Cinnamon Bread Recipe (11)

Once the unbaked bread has risen again, pop it into a pre-heated oven and bake it until it’s toasty brown on top and makes a hollow sound when you tap it.

OVERNIGHT CINNAMON BREAD

Sometimes it’s nice to break up your bread-making steps over a couple of days. This recipe works really well for that!

Just make your dough according to the recipe instructions, allowing it its first rise, rolling it out, filling it with cinnamon sugar, and rolling it into a log. Place it in the loaf pan and cover it lightly with greased plastic wrap.

But instead of allowing it to rise a second time, pop it into the fridge. It can sit there for up to two days.

When you’re ready to bake it, take it out and allow it to rise in a warm place until it’s doubled in volume.

Then bake it off just as you would normally.

Homemade Cinnamon Bread Recipe (12)

WHAT TO EAT WITH IT

Honestly, this cinnamon bread is so moist and flavorful, you don’t even need to add anything to it. It stands alone just beautifully.

But I do love to eat it warm, so I often toast it and slather it with butter. YUM!

You could also try topping it with:

These are just a few ideas to get your creativity flowing!

IS IT GOOD FOR YOU?

This recipe is made with wholesome ingredients like fresh butter, yeast, flour, and ground cinnamon.

But it is mostly carbs, and there is also some sugar, so you should probably judge for yourself. I’ve included all the nutritional info in the recipe card below.

I can also say that this recipe is naturally egg-free, and if you use a plant-based butter substitute, it’s also dairy-free and vegan.

I’m not really sure how well it could adapt to be gluten-free, but if you’d like to try it with a gluten-free flour blend (make sure it can swap 1:1!) I think it could work. And I’d love to hear about the results in the comments section below.

You could also try swapping out some of the all-purpose flour for whole wheat flour. This usually works well in most of my bread recipes. The only difference sometimes being that you might not need to add as much flour to get the right consistency.

CAN YOU FREEZE IT?

Any time I make homemade bread, I like to store it wrapped up tightly in the fridge. There’s nothing wrong with keeping it at room temperature, I just notice that it typically goes moldy sooner than store-bought bread does. I can only assume that’s because of all the preservatives they add to make it shelf-stable.

We are just a small family of three here, and we can’t finish a whole loaf of bread that quickly. So keeping it chilled helps to extend its life by quite a lot.

It also does really well in the freezer.

If you freeze it already baked, it will keep for several months. It can be thawed at room temp or in the fridge.

You can also freeze an unbaked loaf of cinnamon bread. Complete instructions 1 through 11 in the recipe card below, but instead of allowing the bread to rise a second time, wrap it tightly in plastic and pop it into the freezer. It will last for up to 2 weeks there.

*Pro-tip: You might want to use a foil loaf pan, so your regular loaf pan isn’t tied up for a long time in the freezer!

When you’re ready to bake it, allow it to thaw at room temperature and rise to twice its original volume. Then bake it according to the recipe instructions.

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A FEW MORE OF MY BEST BREAD RECIPES:

  • Bread Bowls (for soups or dips)
  • Easy Ciabatta Bread
  • Focaccia Bread
  • Brioche Bread

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Homemade Cinnamon Bread Recipe (14)

Homemade Cinnamon Bread Recipe

Servings: 12 slices

Prep Time: 40 minutes mins

Cook Time: 45 minutes mins

Resting Time:: 1 hour hr 15 minutes mins

Total Time: 2 hours hrs 45 minutes mins

Could there be anything better for fall? Easy cinnamon bread recipe so soft, yeasty, & just a little sweet. So good toasted & buttered!

Print Recipe Leave a ReviewSave Recipe

Ingredients

Instructions

  • Place the warm water in a large bowl, sprinkle the yeast on top, and set aside for 5 minutes to allow the yeast to proof.

  • Once the yeast has dissolved and the mixture looks foamy, add the brown sugar, butter, about half the flour, and the salt, and stir together until smooth (about 3 minutes).

  • Continue adding flour, a little at a time, until the dough forms a ball and pulls away cleanly from the sides of the bowl.

  • Knead the dough until smooth and elastic (about 10 minutes).

  • Place the dough in large greased bowl, cover it loosely with plastic wrap, and allow it to rise in a warm place until doubled in size (approx. 30 to 45 minutes).

  • Punch down the doughand roll it into a rectangle, about 9 inches on the short side and 1/4 inch thick.

  • Brush the surface with melted butter.

  • Stir the granulated sugar and cinnamon together in a small bowl, and sprinkle the mixture in an even layer all over the butter.

  • Starting at one of the short sides, roll into a tight log (like a cinnamon roll).

  • Transfer to a lightly greased 9x5-inch loaf pan, cover loosely with plastic wrap, and allow to rise a second time in a warm place until doubled in size (approx. 30 minutes).

  • Preheat the oven to 350 degrees F, uncover the dough, and bake the bread untildeep golden brown and puffy, and it makes a hollow when lightly tapped (approx. 40 to 45 minutes).

Notes

*Instant yeast may be substituted. Rise time may need to be reduced by 10 to 15 minutes. You'll know your dough is done rising when it has doubled in volume.

For cinnamon raisin bread, sprinkle about 1/2 cup of raisins over the cinnamon sugar, before rolling the bread dough into a loaf.

©Baking a Moment

Serving: 1slice, Calories: 217kcal, Carbohydrates: 38g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 13mg, Sodium: 150mg, Potassium: 59mg, Fiber: 2g, Sugar: 7g, Vitamin A: 150IU, Vitamin C: 0.1mg, Calcium: 24mg, Iron: 2mg

Cuisine: American

Course: Breakfast, Brunch, Snack

Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.

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29 comments
  1. Michelle November 22, 2023 @ 11:06 am Reply

    I was actually able to get two loaves out of this recipe! Once I rolled out my dough, it never would have been able to fit into one loaf pan. Ooops! Quick fix, I cut it in half. They’re in the oven now, can’t wait to try!!!!

    • Allie {Baking A Moment} November 23, 2023 @ 11:04 am Reply

      Way to improvise!

  2. Jaynee March 9, 2023 @ 10:26 am Reply

    Family Favorite! It actually turned out just like the photo too, which rarely happens. Very delicious!!

  3. Laurel February 7, 2022 @ 10:13 am Reply

    In step 4, could I knead the bread in my stand mixer? Would I still knead for 10 minutes in the mixer?

    • Allie {Baking A Moment} February 10, 2022 @ 9:34 am Reply

      Hey there! You certainly can, and yes that should work. You might be able to knead even less time. The important thing is that the dough passes the windowpane test. You can learn more about the windowpane test here: https://bakingamoment.com/new-york-bagel-recipe/.

  4. Lisa February 25, 2021 @ 11:04 pm Reply

    I see French toast in my future with this!

  5. donna thomas March 31, 2020 @ 3:08 am Reply

    Hopefully I can do this justice

    • Allie {Baking A Moment} March 31, 2020 @ 12:50 pm Reply

      Good luck Donna!

  6. Suzy September 19, 2018 @ 5:27 pm Reply

    This bread screams fall! And look how fluffy. Ah…nothing better!

  7. Kellie September 19, 2018 @ 4:40 pm Reply

    This looks so perfectly swirled!!! Love an easy bread recipe. 🙂

  8. Rumplestilskin September 12, 2018 @ 6:51 pm Reply

    This recipe turned out fantastic for me. I didn’t have a bread mold, so I cut my dough into three rectangles, rolled each of those and then braided them. Any tips to make the cinnamon swirl/filling more textured/crumbly? Would adding brown sugar to the cinnamon and granulated sugar be too much?

    • Allie {Baking A Moment} September 13, 2018 @ 9:04 am Reply

      So happy to hear that you enjoyed! If you’re looking for a crumbly topping try this streusel recipe: https://bakingamoment.com/basic-streusel-recipe/. Good luck and enjoy!

  9. Erin August 28, 2018 @ 11:18 am Reply

    The swirls are just perfect – such a great tender and tasty bread.

  10. thatskinnychickcanbake August 28, 2018 @ 6:39 am Reply

    SO much better than what’s in the grocery store! Love!

  11. Charmaine Hall June 27, 2018 @ 12:50 pm Reply

    Lovely recipe. My family killed it in one afternoon and now I have to make more.

    • Allie {Baking A Moment} June 27, 2018 @ 2:51 pm Reply

      Lol! So glad everyone enjoyed. Thanks for the great feedback Charmaine!

  12. Tom Maggitti February 11, 2018 @ 2:46 pm Reply

    Just found this recipe and gave it a try. Wonderful! If it wasn’t for my wife pitching in, I’d have eaten the whole loaf myself. Question: is this bread able to be frozen?

    • Allie {Baking A Moment} February 12, 2018 @ 8:11 pm Reply

      So happy you liked it Tom! It can absolutely be frozen. Just wrap it tightly and it should keep in the freezer for 2 to 4 weeks.

  13. Maeve February 8, 2018 @ 11:08 pm Reply

    I’m so excited for this to come out! I made it for all my friends because we have a snow day tomorrow, and its my birthday. What a great gift to myself!

    • Allie {Baking A Moment} February 12, 2018 @ 8:17 pm Reply

      Aw, happy birthday Maeve! I hope you and your friends enjoy this!

  14. Rebecca November 29, 2017 @ 5:39 pm Reply

    I just rolled up my bread dough for one last rise before baking. I cut the loaf in half before rolling out and added some mini chocolate chips to one and some maple syrup to the other for two smaller loaves. I can’t wait to try them!

    • Allie {Baking A Moment} November 30, 2017 @ 1:58 pm Reply

      Ooh, I’m so excited for you Rebecca! I love the way you’re making this recipe your own. Hope your small loaves came out fantastic!

  15. Loren October 25, 2017 @ 2:43 am Reply

    i tried making it and it was so easy to make and taste amazing! my family asked me to make it every week now ?

    • Allie {Baking A Moment} October 27, 2017 @ 11:38 am Reply

      Hooray! That’s so great to hear Loren! So happy your family enjoyed. Thanks for the great feedback!

  16. Shantay October 7, 2017 @ 11:53 am Reply

    Can I double this recipe and it will turn out Good?

    • Allie {Baking A Moment} October 9, 2017 @ 9:51 am Reply

      I would think so, Shantay!

  17. Dom Wells September 30, 2017 @ 5:09 pm Reply

    Great recipe! I love these flavors together and I can’t wait to try it out 🙂 Thanks for the inspiration. I will let you know how it came out 🙂

    • Allie {Baking A Moment} October 1, 2017 @ 10:52 am Reply

      So happy you like it Dom! Hope you have fun making it. Thanks for reading!

  18. Evelyn September 13, 2017 @ 6:32 pm Reply

    Looks delish.

Hi, I’m Allie!

I'm Allie, a former pastry chef. I love being in my kitchen, almost as much as I enjoy feeding people delicious treats! With my simple recipes, you'll transform the most basic ingredients into treasured memories!

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Best Holiday Ever!

FREE BONUS 5 Secrets for Baking Impossibly Soft Cookies

Discover my baking secrets to melt-in-your-mouth soft cookies in 5 free lessons.

as seen on:

Homemade Cinnamon Bread Recipe (17)

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Homemade Cinnamon Bread Recipe (2024)

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