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Homemade Cinnamon Bread

If you love a really soft sliceable bread, rich with cinnamon and sugar flavor, you’ve come to the right place! In this post I’m going to show you how to make my very favorite Homemade Cinnamon Bread.

Cinnamon, Spice, and Everything Nice!

Homemade Cinnamon Bread from Out of the Box Baking.com

Remember that wonderful feeling you once had, seated at Grandma’s table? No doubt she fussed and worked until the table was full of every delicious thing. 

That same “at home” feeling is what you’ll have when you bite into this delicious homemade cinnamon bread. In one moment you’ll be swept back in time to home, family, and warmth. 

Homemade Bread is the Best! 

Homemade Cinnamon Bread from Out of the Box Baking.com

No doubt you’ve picked up a package or two of cinnamon bread from the store. It’s good. . .up to a point. 

Even the best packaged bread is loaded with preservatives. And, try as they may, manufacturers simply can’t emulate that homemade taste. 

When you bite into a slice of homemade cinnamon bread, you get the softness of the bread (something you rarely get with store bought) coupled with the rich flavors of cinnamon. 

And, if you slather the bread with warm butter and even more cinnamon and sugar, you really are transported back to childhood, when life was simpler. And it all starts with one very ordinary ingredient, one that turns out to actually be extra-ordinary! Cinnamon!

What is Cinnamon? 

According to seriouseats.com

Cinnamon is the inner bark of a tropical evergreen native to Sri Lanka. It’s harvested during monsoon season when the bark is soft, then prepared either as small “quills” or ground into a powder.

It is, perhaps, the spice that single-handedly launched a thousand ships and put the Age of Exploration into motion, as explorers and spice traders began to sail around the world is search of this precious commodity. Having been introduced to Europeans by Marco Polo in the 13th Century, cinnamon quickly became the go-to spice for wealthy landowners aiming to impress. (Until this point, and throughout most of the Roman Empire, pepper had been the preferred seasoning for both sweet and savory dishes.)

Are There Different Types of Cinnamon? 

I didn’t think so until I stumbled across some Ceylon cinnamon (from Vietnam) several months back. Some people call Ceylon cinnamon “true” cinnamon. I understand why it’s considered the best of the best. There’s truly a different between the ordinary cinnamon you can buy at the supermarket and a good Ceylon cinnamon. 

Compare Ceylon to our western (cassia) cinnamon and you’ll find that what we’re used to is stronger but lacking the depth of flavor. 

Key takeaway: buy some good cinnamon. I have fallen in love with Vietnamese (Saigon) cinnamon. It’s got a bit of cinnamon oil infused into it. Yum!

Where Does Cinnamon Bread Come From? 

Homemade Cinnamon Bread from Out of the Box Baking.com

Cinnamon is lovely in breads. Whether you’re talking cinnamon rolls, cinnamon buns or luscious homemade bread, pairing cinnamon with a soft, fluffy bread is always a good idea.

This is especially true if you add sugar to the mix. (Hey, cinnamon and sugar just go together!)

We’re not the first generation to appreciate this pairing. 

History of Cinnamon Bread

The earliest cinnamon breads date back for hundreds, if not thousands, of years. Most of the Nordic countries take responsibility for the development of cinnamon-bread products (everything from cinnamon rolls to cinnamon buns to cinnamon bread). 

According to leaf.tv

Yeast bread dates back to around 1,000 B.C. in ancient Egypt. And cinnamon dates back to 2,000 B.C., where it was imported from Egypt to China and was so highly prized that it was regarded as a gift fit for monarchs.

I don’t really care who invented cinnamon bread. But I sure would like to thank the first person who said, “Let’s merge fluffy white bread with cinnamon and sugar!”

Cinnamon Bread has its own Day! 

It’s true! September 16th is considered National Cinnamon Raising Bread day. (As if we needed a special day to celebrate cinnamon bread!) 

Whether you plan to make yours with our without raisins (I don’t care for them, myself) you don’t have to wait until September to bake this lovely loaf of bread. 

Homemade Cinnamon Bread Ingredients

Homemade Cinnamon Bread from Out of the Box Baking.com

You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need to make this soft, delicious cinnamon bread.

These are simple ingredients you likely have in your pantry or fridge right now!

  • bread flour divided
  • milk (lightly warmed)
  • large egg yolk
  • extra egg for brushing
  • granulated sugar
  • salt
  • powdered milk
  • instant yeast
  • cinnamon

How to Make Homemade Cinnamon Bread

This is such a simple process and I have to say, this is an amazing cinnamon bread recipe, so much better than store-bought!

Start by merging your cinnamon and 1/3 cup sugar. Set aside.

Homemade Cinnamon Bread from Out of the Box Baking.com

Make a tangzong (basically a quick starter): Merge 3 tablespoons of flour into 1/3 cup warm milk. Mix well and set aside for 10 minutes while it comes together. It will be loose.

Homemade Cinnamon Bread from Out of the Box Baking.com

In a large bowl, combing Tangzhong mixture with the rest of the warm milk, yeast, and sugar. Stir well with whisk. Allow to sit for 10 minutes.

In separate medium bowl whisk together flour, salt, powdered milk. 

Add egg and dry ingredients to wet.

Using dough hook on your stand mixer, knead for 3 minutes. If you don’t have a stand mixer you can do this by hand on a lightly floured surface.

Homemade Cinnamon Bread from Out of the Box Baking.com

Form dough into a ball. Place in a greased glass bowl, cover, and place in a warm spot to rise for 30 minutes.

Homemade Cinnamon Bread from Out of the Box Baking.com

Dough should double in size.

Homemade Cinnamon Bread from Out of the Box Baking.com

Punch down to release the air from dough.

Homemade Cinnamon Bread from Out of the Box Baking.com

Roll into a rectangle (narrow side the same length as your bread loaf pan).

Homemade Cinnamon Bread from Out of the Box Baking.com

Cover with cinnamon sugar mixture, leaving one end uncovered.

Homemade Cinnamon Bread from Out of the Box Baking.com

You will roll this dough a little differently from a cinnamon roll. You’ll want to roll it up from the narrow side so that it fits into the loaf pan. Dampen the exposed edge to pinch together (to seal).

Homemade Cinnamon Bread from Out of the Box Baking.com

Place into loaf pan. Rest for 30 in warm spot until dough doubles in size.

Homemade Cinnamon Bread from Out of the Box Baking.com

If you’re doing an egg wash or milk wash, this is the time to do so.

Bake for 25 minutes at 350 degrees Fahrenheit until loaf is golden brown.

Homemade Cinnamon Bread from Out of the Box Baking.com

Brush with butter and allow to cool for 10 minutes in the pan on a wire rack. Remove from pan to continue cooling.

Homemade Cinnamon Bread from Out of the Box Baking.com

Slice and serve.

Homemade Cinnamon Bread from Out of the Box Baking.com

What to Expect from This Homemade Bread

Homemade Cinnamon Bread from Out of the Box Baking.com

Y’all, it’s light, it’s fluffy, and it’s got just enough cinnamon and sugar flavor.

I think I’m so used to store-bought cinnamon breads that I was so delighted to end up with a soft product. I covered mine with butter, cinnamon and sugar, and placed in the toaster oven for a few minutes.

Talk about delicious!

Questions People are Asking about Cinnamon Bread

Homemade Cinnamon Bread from Out of the Box Baking.com

What sets this cinnamon bread apart from cinnamon rolls? 

There’s less sugar in the cinnamon mixture. Instead of individual rolls, this is a loaf of bread. When you slice into this loaf you get proper slices with a lovely swirl of cinnamon in the interior. Also, there’s no icing on this cinnamon bread.

Can I add other ingredients?

Yes, you can add nuts, Nutella, or anything you like to the swirl! If you’re a raisin fan, you can even add those.

How long does cinnamon bread stay fresh?

If you keep it tightly wrapped it should be find for 3 – 4 days. You can always freeze it for later use. Just place in an airtight container or place in a freezer ziplock bag.

Other Cinnamon Favorites from Out of the Box Baking

If you enjoyed this recipe you’re sure to love many of our other cinnamon and sugar treats. Here are some of my favorites:

Homemade Cinnamon Rolls: I have to words to describe these soft, fluffy, gooey cinnamon rolls except one: perfection!

Cinnamon Roll Poke Cake: Every now and again you stumble across a recipe that’s so simple, so luscious, so delectable, that you have no choice but to share it. This is that recipe.

Traditional King Cake from Scratch: Loaded with cinnamon flavor, this half-bread, half-cake will blow you away! Perfect for Mardi Gras, Epiphany. . .or any day of the year.

Easy Cinnamon Roll Monkey Bread: If you’re looking for a quick breakfast treat or dessert and you love the taste of cinnamon, have I got an easy recipe for you! This Cinnamon Roll Monkey Bread comes together in minutes and only requires a handful of simple ingredients!

Cinnamon Sugar Muffins: If you love the combination of cinnamon and brown sugar and you’re in a hurry, these muffins will be perfect for you. They come together (start to finish) in under 20 minutes. And best of all, they start with a simple white cake mix.

Check out this Cinnamon Coffee Cake with Buttermilk from Back to my Southern Roots! It looks fabulous!


That’s it for this post, friends! I hope you enjoyed this delicious recipe. 

See this recipe at

Full Plate Thursday 

Weekend Potluck

Busy Monday


About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.

Homemade Cinnamon Bread

Homemade Cinnamon Bread

Yield: 12
Prep Time: 2 hours 10 minutes
Cook Time: 25 minutes
Total Time: 2 hours 35 minutes

If you love a really soft sliceable bread, rich with cinnamon and sugar flavor, you've come to the right place! In this post I'm going to show you how to make my very favorite Homemade Cinnamon Bread.

Ingredients

  • 2 1/2 cups bread flour divided
  • 1 cup milk (lightly warmed)
  • 1 large egg yolk
  • extra egg for brushing
  • 1/8 cup sugar
  • 1/2 teaspoon salt
  • 1 1/2 tbl powdered milk
  • 1 teaspoon instant yeast
  • 3 - 4 tablespoons cinnamon
  • 1/3 cup granulated sugar

Instructions

    This is such a simple process and I have to say, this is an amazing cinnamon bread recipe, so much better than store-bought!
    Start by merging your cinnamon and 1/3 cup sugar. Set aside.

    Make a tangzong (basically a quick starter): Merge 3 tablespoons of flour into 1/3 cup warm milk. Mix well and set aside for 10 minutes while it comes together. It will be loose.

    In a large bowl, combing Tangzhong mixture with the rest of the warm milk, yeast, and sugar. Stir well with whisk. Allow to sit for 10 minutes.

    In separate medium bowl whisk together flour, salt, powdered milk. 
    Add egg and dry ingredients to wet.

    Using dough hook on your stand mixer, knead for 3 minutes. If you don't have a stand mixer you can do this by hand on a lightly floured surface.

    Form dough into a ball. Place in a greased glass bowl, cover, and place in a warm spot to rise for 30 minutes.

    Dough should double in size.

    Punch down to release the air from dough.

    Roll into a rectangle (narrow side the same length as your bread loaf pan).

    Cover with cinnamon sugar mixture, leaving one end uncovered.

    You will roll this dough a little differently from a cinnamon roll. You'll want to roll it up from the narrow side so that it fits into the loaf pan. Dampen the exposed edge to pinch together (to seal).

    Place into loaf pan. Rest for 30 in warm spot until dough doubles in size.

    If you're doing an egg wash or milk wash, this is the time to do so.
    Bake for 25 minutes at 350 degrees Fahrenheit until loaf is golden brown.

    Brush with butter and allow to cool for 10 minutes in the pan on a wire rack. Remove from pan to continue cooling.

    Slice and serve.

    To store: Wrap tightly with plastic wrap (once fully cooled) or store in airtight container.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 236Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 59mgSodium: 190mgCarbohydrates: 43gFiber: 3gSugar: 16gProtein: 10g

The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.

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