Cinnamon Bread

Cinnamon bread is a delightful, aromatic treat perfect for breakfast, brunch, or an afternoon snack. This classic recipe features a soft, buttery dough swirled with a sweet cinnamon-sugar filling, creating a beautiful and delicious loaf. Here’s how to make it:

Ingredients

For the Dough:

• 3 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 teaspoon salt
• 1 cup milk
• 1/4 cup unsalted butter
• 1/4 cup water
• 1 large egg

For the Cinnamon Filling:

• 1/2 cup granulated sugar
• 2 tablespoons ground cinnamon
• 1/4 cup unsalted butter, softened

For the Egg Wash:

• 1 egg, beaten with 1 tablespoon water

Instructions

1. Prepare the Dough:
   • In a large mixing bowl, combine 2 cups of flour, granulated sugar, yeast, and salt.
   • In a small saucepan, heat the milk, butter, and water until warm (about 120°F to 130°F), and the butter is melted.
   • Gradually add the warm liquid to the flour mixture, stirring constantly.
   • Add the egg and beat until smooth.
   • Gradually stir in the remaining flour to form a soft dough.
   • Turn the dough out onto a lightly floured surface and knead for about 6-8 minutes, until the dough is smooth and elastic.
   • Place the dough in a greased bowl, turning once to grease the top. Cover with a clean towel and let it rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
2. Prepare the Cinnamon Filling:
   • In a small bowl, mix together the granulated sugar and ground cinnamon.
   • Set aside the softened butter.
3. Assemble the Bread:
   • Punch down the dough and turn it out onto a lightly floured surface. Roll it into a rectangle approximately 18×9 inches.
   • Spread the softened butter evenly over the dough.
   • Sprinkle the cinnamon-sugar mixture evenly over the butter.
   • Starting with the short end, roll the dough up tightly, jelly-roll style.
   • Pinch the seams to seal and tuck the ends under the loaf.
4. Bake the Bread:
   • Place the loaf seam-side down in a greased 9×5-inch loaf pan.
   • Cover with a towel and let it rise in a warm place until doubled about 30-45 minutes.
   • Preheat the oven to 350°F (175°C).
   • Brush the top of the loaf with the egg wash.
   • Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
   • If the top browns too quickly, cover loosely with aluminum foil for the last 10 minutes of baking.
5. Cool and Serve:
   • Remove the bread from the oven and let it cool in the pan for 10 minutes.
   • Transfer the loaf to a wire rack to cool completely before slicing.

Enjoy this classic cinnamon bread warm from the oven or toasted with a bit of butter. Its sweet, cinnamon-swirled interior and soft, tender crumb make it a perfect treat for any time of day.

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