Cinnamon Bread

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Yield: 1 loaf, 16 servings

Recipe photo

This soft white loaf features a lovely spiral of cinnamon-sugar inside. It makes a delicious peanut butter and jelly sandwich. And, of course, it's ideal for cinnamon toast, and French toast.

Our guarantee: This tender, close-grained loaf rises to a lovely dome, and bakes up golden brown. The thin layer of cinnamon filling forms a pretty spiral inside.

Cinnamon Bread

star rating (99) rate this recipe »
KAF guaranteed
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf, 16 servings
Published: 01/01/2010

Ingredients

Dough

  • 1/4-ounce packet "highly active" active dry yeast; or 2 1/2 teaspoons active dry yeast; or 2 1/2 teaspoons instant yeast
  • 7/8 to 1 1/8 cups lukewarm water*
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/4 teaspoons salt
  • 3 tablespoons sugar
  • 6 tablespoons unsalted butter, at room temperature
  • 1/4 cup nonfat dry milk
  • 1/2 cup instant mashed potato flakes
  • *Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.

Filling

Tips from our bakers

  • When making yeast bread, let the dough rise to the point the recipe says it should, e.g., "Let the dough rise till it's doubled in bulk." Rising times are only a guide; there are so many variables in yeast baking that it's impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time.
  • Don't skip the step of brushing the dough with the egg/water wash before sprinkling on the filling. The egg is what keeps the bread from "gapping" around the filling.
  • If you bake this bread in a 9" x 5" loaf pan, it'll be flatter and not as nicely domed. It will have risen to about even with the rim of the pan when it's ready to go into the oven.

Directions

1) If you're using "highly active" or active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step.

2) Combine the dissolved yeast (or instant yeast) with the remainder of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough. Adjust the dough's consistency with additional flour or water as needed; but remember, the more flour you add while you're kneading, the heavier and drier your final loaf will be. If you're kneading in a stand mixer, it should take about 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball.

3) Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it's nearly doubled in bulk, about 1 hour. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy.

4) While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour.

5) Transfer the dough to a lightly greased work surface, and pat it into a 6" x 20" rectangle.

6) Brush the dough with the egg/water mixture, and sprinkle it evenly with the filling.

7) Starting with a short end, roll the dough into a log.

8) Pinch the ends to seal, and pinch the long seam closed.

9) Transfer the log, seam-side down, to a lightly greased 8 1/2" x 4 1/2" loaf pan. Tent the pan loosely with lightly greased plastic wrap.

10) Allow the bread to rise till it's crested about 1" over the rim of the pan, about 1 hour. Again, it may rise more slowly for you; let it rise till it's 1" over the rim of the pan, even if that takes longer than an hour. While the dough is rising, preheat the oven to 350°F.

11) Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 15 minutes. The bread's crust will be golden brown, and the interior of the finished loaf should measure 190°F on an instant-read thermometer.

12) Remove the bread from the oven, and gently loosen the edges with a heatproof spatula or table knife. Turn it out of the pan, and brush the top surface with butter, if desired; this will give it a soft, satiny crust. Allow the bread to cool completely before slicing.

Nutrition information

Serving Size: 1 slice (54g) Servings Per Batch: 16 Amount Per Serving: Calories: 160 Calories from Fat: 45 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Cholesterol: 25mg Sodium: 200mg Total Carbohydrate: 24g Dietary Fiber: 1g Sugars: 6g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 04/04/2015
  • Barbara from Colorado Springs, Colorado
  • My cinnamon bread split in the middle. I am in Colorado's high altitude. I did add wheat gluten and extra water. I wish I knew what went wrong so I could fix it for next time.
    Splitting can also be caused by putting the bread in the oven before it's fully risen. You may have just rushed this loaf a bit, that's all. MJR @ KAF
  • star rating 03/14/2015
  • Steve from Elkton,Virginia
  • I have baked this bread at least a dozen times. The taste is great. The problem that I have had with every baking, the loaves start to collapse before they can be removed from the pan. It only gets worse after that. This time I used my KASL flour thinking that might help with the collapsing, that did not solve my problem. The dough passed the windowpane test, not overproofed, baked at 350 until internal temp was 195. That is the way I have always baked it, same result every time. Anyone have any idea why this happens ?
    It sounds like the dough is rising too long, to be honest. Try reducing the overall rising time, to give the bread better structure by the time it gets to the oven. ~ MJ @ KAF
  • star rating 03/10/2015
  • Wigglles from KAF Community
  • So darned good. I have to be on guard when I make this recipe or my husband will sit down and eat the whole loaf. I always make it when we have overnight guests.
  • star rating 03/07/2015
  • tquez46 from KAF Community
  • I made this for the first time yesterday. As I type, half the loaf is gone! My family loved this recipe! I will make this again and again.
  • star rating 02/26/2015
  • Linda from Livingston, Nee Jersey
  • This is a really delicious and easy to make bread. I added raisins for even forx even more deliciousness. Great toasted or wonderful sandwich bread ...cream cheese and jelly or peanut butter and jelly. My mouth is watering.
  • 02/18/2015
  • samina from mumbai
  • hi what is mashed potato flakes.please let me know as i would love to try this thank u
    That would be instant mashed potatos, such as Idahoan or Potato Buds ~ MJ
  • star rating 01/25/2015
  • AustinKK from Austin
  • This is a delicious bread recipe but it needs more cinnamon. It is very easy, and the texture is excellent. It patted out extremely well (I used ray's roll dough enhancer) and I didn't get any gaps. I will make again but I will double cinnamon.
  • star rating 01/17/2015
  • iddilb from KAF Community
  • I baked this bread for the first time today. The taste is great! The temperature of the bread when I took it out was a little bit more than 190 degrees, but when I sliced the bread the crumb seemed a little "wet". What should I do differently the last time. I used 1/4 cup "potato starch" (Isn't that the same thing as potato flour?) Thanks. HI there. Good question on the potato. Potato starch and potato flour are not the same, and unfortunately are not the same when it comes to baking. If you used starch instead of the flour, that would definitely cause the wet gumminess you experienced. For breads, it's best to stick with the potato flour specifically for best results. Best, ~ MJ
  • star rating 10/31/2014
  • Raymond Gravel from Clover, S.C.
  • First time making the cinnamon bread. When it it all came together wasn't sure it was right. Let it proof. After proofing it was great . I doubled the batch right off . Very daring on my part. . ANY way After The First Proof I Cut The DRUG IN half. Split into 2 bread pans . Baked for 40 minutes. Came out spectacular! I forgot to tent with foil . But that didn't affect the final product. I shared a loaf with my neighbor. She was ecstatic!
  • star rating 10/20/2014
  • Kim from Florida
  • This bread is delicious, but I keep getting some gaps in the cinnamon swirl. I followed the recipe exactly and I am not sure why I am having this problem. It seems that butter between the layers causes gaps, or using too much filling. You may have a bit of filling left over but that's okay. Laurie@KAF
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