Old Fashioned Cinnamon Bread

Old Fashioned Cinnamon Bread is a tender, slightly sweet loaf swirled with cinnamon sugar that bakes into a soft crumb and a sweet ribbon. The dough rises twice, which gives it a fine, even texture and lets the cinnamon flavors blend without tasting sharp or raw.

Ingredients for Old Fashioned Cinnamon Bread

Whole milk and butter make the dough rich and keep it soft after baking. Granulated sugar feeds the yeast and adds subtle sweetness to the crumb. Active dry yeast leavens the dough so it rises light and airy. All-purpose flour builds structure and gives the loaf its tender crumb. Salt strengthens the gluten and balances the sweetness. Eggs add richness and help bind the dough. For the filling, brown sugar and ground cinnamon create the sweet, spiced swirl that makes this bread special.

Why This Old Fashioned Cinnamon Bread Works

The dough starts warm and rises at room temperature for the first rise, which takes about an hour. This slow fermentation develops flavor and gives the yeast time to work steadily. After shaping and filling with cinnamon sugar, the dough rises again in the loaf pan until it’s puffy and light to the touch. This second rise takes another 45 minutes to an hour, depending on how warm your kitchen is.

Baking at 350°F (175°C) for about 45 to 50 minutes allows the inside to bake through without the top browning too fast. The bread is done when the top is deep golden brown and an instant-read thermometer reads 190°F (88°C) in the center. Cooling on a wire rack for at least 15 minutes before slicing keeps the crumb from falling apart and lets the cinnamon sugar layer set.

Mistakes To Avoid

Using milk that’s too hot kills the yeast and stops the dough from rising at all. Milk above 120°F (49°C) will cook the yeast cells. If your dough doesn’t rise after an hour, the yeast was likely dead from the start. Always check the temperature with a thermometer.

Skipping the second rise makes the bread dense and heavy. The dough needs that extra time in the pan to puff up so the final crumb is light and open. A dough that hasn’t risen enough will bake into a tight, compact loaf that’s hard to slice.

Spreading too much cinnamon sugar or packing it unevenly creates dry spots and soggy spots in the finished loaf. Use the amount given in the recipe and sprinkle it in an even layer so every slice has the same texture and flavor.

Slicing the bread while it’s still hot breaks apart the crumb and ruins the shape. The structure sets as the bread cools, so wait at least 15 minutes on the cooling rack before you cut into it. Hot bread will fall apart into crumbs.

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Ingredients

• 1/2 cup whole milk
• 3 tablespoons unsalted butter
• 1/4 cup granulated sugar
• 2 1/4 teaspoons active dry yeast
• 3 1/2 cups all-purpose flour (13 ounces or 368 grams)
• 1 teaspoon salt
• 1 large egg
• 1/2 cup packed brown sugar
• 2 1/2 teaspoons ground cinnamon
• 2 tablespoons unsalted butter, melted for the filling

Step-by-step Instructions

1. Heat the milk and 3 tablespoons butter in a small saucepan to 110°F (43°C), stirring gently until the butter melts. Remove from heat.
2. Pour the warm milk mixture into a large mixing bowl. Stir in the granulated sugar and yeast. Let it sit for 2 to 3 minutes until the yeast is foamy.
3. Add the flour, salt, and egg to the bowl. Stir with a wooden spoon until a shaggy dough forms, about 2 minutes. The dough will be slightly sticky.
4. Knead the dough by hand on a floured surface for 8 to 10 minutes until it becomes smooth, elastic, and springs back when you poke it. You should be able to stretch a small piece thin without it tearing.
5. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise at room temperature for 1 hour until doubled in size.
6. Turn the dough out onto a floured surface and pat it into a 9-by-13-inch rectangle. Mix the brown sugar and cinnamon in a small bowl. Brush the dough with the 2 tablespoons melted butter, then sprinkle the cinnamon sugar evenly over the whole surface.
7. Starting from a short end, roll the dough tightly into a log. Place it seam-side down in a greased 9×5 loaf pan.
8. Cover the pan with a clean kitchen towel and let the dough rise at room temperature for 45 minutes to 1 hour until it reaches the rim of the pan and feels light and airy when you gently press the top.
9. Preheat the oven to 350°F (175°C). Bake the bread for 45 to 50 minutes until the top is deep golden brown and an instant-read thermometer inserted in the center reads 190°F (88°C).
10. Remove the bread from the oven and turn it out onto a wire cooling rack. Let it cool for at least 15 minutes before slicing.