Cinnamon Bread

Total Time Prep: 25 min. + rising Bake: 30 min.

Yield 2 loaves (16 pieces each)

Our homemade cinnamon bread recipe makes a loaf fit for magazine covers: tall and golden brown with soft, sweet dough and swirls of cinnamon sugar. Here's how to make it.

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
1 cup sugar, divided
2 large eggs, room temperature
6 tablespoons butter, softened
1-1/2 teaspoons salt
5-1/2 to 6 cups all-purpose flour
2 tablespoons ground cinnamon

Directions

In a large bowl, dissolve yeast in warm water. Add milk, 1/2 cup sugar, eggs, butter, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.
Turn out dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour.
Mix cinnamon and remaining 1/2 cup sugar. Punch down dough. Turn out onto a lightly floured surface; divide in half. Roll out each portion into an 18x8-in. rectangle; sprinkle each with about 1/4 cup cinnamon sugar to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place seam side down in 2 greased 9x5-in. loaf pans.
Cover with kitchen towels; let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 350°.
Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.

Nutrition Facts

1 piece: 132 calories, 3g fat (2g saturated fat), 20mg cholesterol, 141mg sodium, 23g carbohydrate (7g sugars, 1g fiber), 3g protein.

Your family will be impressed with the soft texture and appealing swirls of cinnamon in these buttery breakfast loaves. —Diane Armstrong, Elm Grove, Wisconsin

Recipe Creator