Developed as a sweet version of my Garlic Herb Bread this cinnamon bread is as fun to make as it is delicious. A yeast bread conveniently combined in the food processor then gets smothered with a sugary cinnamon butter mix. This cinnamon bread makes the perfect breakfast, brunch or dessert and literally melts in your mouth.
Recipes like the Bacon Cheese Bread, Spinach Feta Bread and the Pesto Bread are each savory versions of this bread recipe.
The Slow Cooker Cheese And Bacon Bread, Vegemite Bread and the Croissant Bread And Butter Pudding are each non traditional versions of popular flavor combinations.
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🤍 cinnamon bread
Whilst savory has its day there are some people that prefer sweet. That is where this cinnamon bread loaf comes in.
We take the basic premise of making a white loaf of bread and butter it up with a cinnamon sugar mixture. It is melt in your mouth delicious at the same time as it is easy to bring together.
Perfect for breakfast, brunch or lunch it is a crows pleaser and recipe that all ages can enjoy.
🥗 cinnamon bread Ingredients
The photo below is to show you everything you need to make the recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
For the bread dough we need:
- Yeast: instant yeast.
- Sugar: regular white sugar.
- Salt.
- Butter.
- Milk.
- Plain flour.
For the cinnamon butter we need:
- Butter: at room temperature so that it is easy to mix in.
- Cinnamon: this is ground cinnamon powder.
- Sugar: this is simply regular white sugar.
😉 Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- Vanilla glaze: I was tempted to make a vanilla glaze to decorate the bread much like in my Slow Cooker Apple Cake. However, that is best used on cool breads as otherwise a lot of it gets absorbed. If you are super keen you could still do that or dust with other options such as cinnamon sugar or cocoa powder.
👩🍳 How to Make CINNAMON BREAD
To make the cinnamon bread we start by combining the basic bread ingredients. So add the plain flour, instant yeast, sugar, salt, milk and butter to a greased food processor bowl (or bowl and stir with spatula) and combine.
🍳 Instructions
- Add the bread ingredients (Photo 1)
- Combine (Photo 2)
- Into a greased bowl (Photo 3)
- Cover and rise (Photo 4)
Once the dough has come together, tip it out onto a lightly floured surface and knead for 30 seconds. Then put it into a greased large mixing bowl. Flip to the other side (moisten both sides) then cover with cling wrap and a tea towel.
Let sit for 1 hour (1st rise).
- Add the cinnamon, sugar and butter (Photo 5)
- Combine (Photo 6)
Use this time to make the cinnamon butter. You will see what these steps will look like in the photos above. So add the butter, white sugar and ground cinnamon and then stir to combine. It will come together like a thick paste.
- Roll out the dough (Photo 7)
- Spread with cinnamon butter (Photo 8)
Next use a rolling pin to roll out the dough. We want it to be the size of a large pizza with a leaning towards a thick crust, not a thin one.
CINNAMON PULL APART BREAD
Once you have done that take a soup spoon and dollop the cinnamon butter onto the bread.
Then slip the spoon and use the back of it to spread the cinnamon butter out across the top with a slight border at the edges. You will see what this will look like in photo 8 above.
- Slice and stack in loaf tin (Photo 9)
- Cover and rise (Photo 10)
Next use a pizza wheel to slice the large rectangle into approx 16 pieces. Then use a cake lifter to lift 4 at a time off the bench and into your hand. Place these into the greased loaf tin.
Then cover with plastic wrap and a tea towel and let rise for 25 minutes.
Once risen, remove tea towel and plastic wrap. Then tent with a paper and foil cover (see my Spinach Feta Bread recipe video as I make it in that).
Place the bread (tented) into the oven on the middle shelf and fill a baking tray with 1-2 cups of water on a lower rack. Bake the bread for 30-35 minutes. A skewer inserted will come out clean with no wet bread crumbs.
Let sit in the tin for 5-10 minutes before gently removing from the tin.
Dust with icing sugar and get ready to dig in!
🍽 Serving Suggestions
I am thinking maple syrup, fresh strawberries, banana slices, blueberries and more to top your cinnamon pull-apart bread with!
Vanilla ice-cream, fresh cream, custard are also great ideas. Coffee, tea a chai latte perhaps.
Butter. That works too and you can see in the recipe video it literally melts and slips slides right on into the sugary cinnamon layer.
Or you can simply tear and share. That will work too.
👍 How to Guide
How to Store
Let the bread fully cool. Then store in an airtight container for 1-2 days.
How to Reheat
Reheat the bread by placing portions onto a plate and into the microwave. Use high heat for 1-2 minutes or until warmed through.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- Food processor: this is my preferred method to combine the bread. Or you can simply use a large mixing bowl and spatula.
- Cooking oil: we want to liberally spray the food processor bowl (if using) and also the large mixing bowl that the dough will rise in. This helps to ensure that nothing sticks.
- Bread tin: if you are using a non stick loaf pan then there is no need to line it with paper. But if you are using a non stick pan then it is recommended to use 2 sheets of overlapping parchment paper.
🤓 cinnamon bread FAQ's
No. We use instant yeast to make the bread rise, not baking powder.
I haven't tested the recipe with brown sugar, sorry. So I can advise if that would work out the same or not.
I live in Australia. We don't have a Dollywood here I am sorry. So I am not sure what that bread is like as I haven't tried it. I can say however, that my cinnamon bread is melt in you mouth delicious and worth a try!
Yes. This recipe uses instant dry yeast. If you want to make a similar no yeast bread with cinnamon flavors you are best off making the Slow Cooker Apple Cake. It is a no yeast bread that also requires no kneading.
😍 More Easy BREAKFAST Recipes
If your favorite thing to do is wake up, smell the roses and start thinking about food then I have some more ideas that you night like to try.
- Breakfast recipes: Strawberry Pancakes, Sprinkles Pancakes, Bacon and Egg Slice, Tinned Fruit Crumble.
- Brunch recipes: Blueberry Croissant Bake, Egg And Croissant Bake.
- Lunch recipes: Brie Croissant, Mini Croissant Sandwiches, Havarti Grilled Cheese, Goat Cheese Grilled Cheese, Brie Grilled Cheese
It is time to get our cinnamon bread on my friend! You can also find all of my breakfast recipes or breads in the one spot.
Adrianne
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📖 Recipe
Cinnamon Bread
Ingredients
Bread
- 3 ½ cups/565 grams plain flour Note 1
- 1 ½ teaspoons instant yeast Note 2
- 1 tablespoon sugar Note 3
- 1 teaspoon salt
- 1 ⅓ cups milk Note 4
- 2 tablespoons butter
Cinnamon butter
- 150 grams unsalted butter room temperature, Note 5
- ½ cup white sugar Note 6
- 1 tablespoon ground cinnamon Note 7
Instructions
- Bread dough: grease your food processor bowl and then add the plain flour, yeast, sugar, salt, milk and butter. Blitz to combine (around 30 seconds). Tip out onto a lightly floured surface and knead for about 30 seconds. Then spray a large mixing bowl with cooking oil. Add the combined dough, flip to the other side then cover with cling wrap and a tea towel. Set aside for 1 hour to rise (double in size).
- Cinnamon butter: add the butter, sugar and cinnamon powder to a small mixing bowl and stir until consistently combined.
- Loaf tin: grease a 21 x 11 x 7 cm non stick loaf pan (8.3 x 4.5 x 2.75") with cooking spray (or when you have a minute between steps).
- Roll and layer: once the hour is up, remove the tea towel and discard the plastic wrap. Tip the dough out onto a lightly floured surface. Knead for about 30 seconds and then use a rolling pin to roll out dough into a large rectangular pizza shape (thick crust). Use a soup spoon to dollop the cinnamon butter onto the dough, flip the spoon and then use the back of it to spread out in one even layer leaving a border around the 4 edges.
- Slice and stack: use a pizza wheel to cut the large rolled dough into 16 evenish sixed pieces. Then stack 4 at a time and place these vertically into your bread pan. Repeat till all pieces are stacked in the tin. Then cover with cling wrap and a tea towel and let rise for 25 minutes.
- Preheat oven: to 180°C / 350-375°F / Gas Mark 4-5 (you can do this during the 2nd rise period in the step above).
- Oven bake: once the 25 minutes is up remove the tea towel and discard the plastic wrap. Then tent the bread with a foil and baking paper cover. Note. Place the bread into the oven (middle shelf) and pour 1-2 cups of water into a baking tray under the bread. Let the bread cook for 30-35 minutes. A skewer insert should come out clean indicating that the bread is cooked.
- To serve: use oven mitts to remove the bread and place it into a heatproof surface. Remove the tent. Let the bread sit for 5-10 minutes before removing from the tin. Dust with icing sugar. Serve warm with butter, maple syrup and fresh fruits.
Video
Notes
- Note 1 - Plain flour: also know as all purpose flour. This is not bread flour nor self raising flour. No need to sift.
- Note 2 - Instant yeast: this gets added to the ingredients as is. It doesn't need liquid to activate it.
- Note 3 - White sugar: this is granulated white sugar, no icing mixture or confectioner's sugar which are powdered sugars. The tablespoon measure is an Australian (metric system) 20 ml which is 20 grams of sugar.
- Note 4 - Milk: you can use full cream milk or skim milk. Both will work well. I have also used long life milk for this recipe and it turned out just as good as fresh refrigerated cow's milk.
- Note 5 - Butter: unsalted. It needs to be soft to allow us to mix it in with ease. So either grab it out and let it come to room temperature or simply put in the microwave for 20-30 seconds before use. In which case, it is ok if a little of it melts. Same, same, no dramas.
- Note 6 - Sugar: as mentioned above in note 3 this is regular white granulated sugar.
- Note 7 - Ground cinnamon: when developing this recipe I thought about using cinnamon sugar. But we would need a lot of it and it turns out less cost effective than simply combining white sugar with ground cinnamon. Plus this way we get to control the flavor to the finest detail. That being said, you can dust with cinnamon sugar where I use soft powdered icing mixture if you please.
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