Cinnamon Breakfast Bread
Transform your mornings with this irresistible Cinnamon Breakfast Bread, a heavenly combination of soft, fluffy dough and a rich cinnamon-sugar filling, perfect for a cozy breakfast or indulgent snack. This homemade loaf is a labor of love, featuring kneaded dough enriched with warm milk, melted butter, and a hint of sweetness, rolled with a fragrant blend of brown sugar and ground cinnamon. With its golden crust and swirled, tender interior, this bread is as stunning as it is delicious. Ready in just a couple of hours, with simple ingredients like all-purpose flour, active dry yeast, and pantry staples, this recipe is beginner-friendly yet bakery-worthy. Serve it toasted with butter or as is for a warm, comforting treat that will make your kitchen smell like a dream. Perfect for brunch spreads or weekday pick-me-ups, this Cinnamon Breakfast Bread is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.25 cups Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Active dry yeast
- 1 cup Whole milk
- 4 tablespoons Unsalted butter (melted)
- 1 unit Large egg (beaten)
- 0.5 cups Brown sugar
- 1.5 tablespoons Ground cinnamon
- 2 tablespoons Unsalted butter (softened for filling)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, and active dry yeast.
Heat the milk until warm (about 110°F) but not hot. Add the melted butter and beaten egg to the milk, stirring to combine.
Gradually add the wet ingredients into the dry ingredients, stirring until a dough forms. Knead the dough on a lightly floured surface for about 8 minutes or until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1.5 hours or until it doubles in size.
In a small bowl, mix the brown sugar and ground cinnamon together to make the filling.
Once the dough has risen, roll it out on a floured surface into a rectangle about 9x15 inches in size.
Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture over the top, leaving a 1-inch border around the edges.
Starting from one long edge, tightly roll the dough into a log. Pinch the seam to seal and place the log seam-side down in a greased 9x5-inch loaf pan.
Cover the loaf with a towel and let it rise again for 30-40 minutes, until it puffs up slightly.
Preheat the oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until golden brown and the loaf sounds hollow when tapped.
Allow the bread to cool in the loaf pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 50.4 g | 252% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2560 mg | 111% | |
| Total Carbohydrate | 420.3 g | 153% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 133.2 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 572 mg | 44% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1130 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
