Delicious cinnamon bread


  • 1 cup warm milk (110°F)
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons ground cinnamon
  • 1/3 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons milk


In a small bowl, dissolve the yeast in warm milk. Let it sit for about 5 minutes until it becomes frothy.

In a large mixing bowl, combine the sugar, eggs, melted butter, and salt. Mix well.

Add the yeast mixture to the bowl and stir to combine.

Gradually add the flour, one cup at a time, mixing until a soft dough forms. You can use a stand mixer with a dough hook or knead by hand on a floured surface.

Knead the dough for about 10 minutes until it is smooth and elastic.

Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

Prepare the Cinnamon Filling*

In a small bowl, mix together the granulated sugar and ground cinnamon.

Set aside the softened butter for spreading.

  • Assemble the Bread*

Punch down the risen dough and turn it out onto a lightly floured surface.

Roll the dough into a large rectangle, approximately 18×9 inches.

Spread the softened butter evenly over the dough.

Sprinkle the cinnamon sugar mixture evenly over the buttered dough.

Starting from the longer side, tightly roll up the dough into a log.

Place the rolled dough into a greased 9×5-inch loaf pan, seam side down.

Cover the loaf with a towel and let it rise again for about 1 hour, or until it has doubled in size.

  • Bake the Bread*

Preheat the oven to 350°F (175°C).

Bake the bread for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.

If the top is browning too quickly, you can tent it with aluminum foil halfway through baking.

Optional Glaze*

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.

Drizzle the glaze over the cooled bread before slicing.


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