Perfect Cinnamon Bread

Nothing brings my kids running quite like the promise of delicious bread. And they make a beeline to the kitchen for this fantastic cinnamon swirl bread.

If you are nervous about making bread that requires yeast and rise times, no need to worry! This is an easy-to-follow recipe and with my step-by-step photos, this will turn out perfect for you every time you make it.

How to Make Cinnamon Bread

Here is a brief overview of how this cinnamon swirl bread recipe comes together. Be sure to scroll to the recipe card at the bottom of the post for the full recipe including all measurements.

• Activate the yeast. Combine the water and milk and heat to between 110 and 115 degrees Fahrenheit. Stir in the sugar, then stir in the active dry yeast. Let the mixture sit for five minutes. See the photo below for how it should look after five minutes.
• Make the dough. In a large bowl, whisk together two cups of flour and the salt. Stir in the proofed yeast and liquid combination and the melted butter. Stir until it begins to come together, and continue adding a little flour at a time until it begins to form into a ball. 
• Knead the dough. Once it is smooth, transfer the dough back to the bowl and cover loosely with a towel. Allow it to rest for 10 minutes.
• Roll out the dough. Cut the dough into two equal pieces and roll into two rectangles. Coat each piece with melted butter followed by the sugar and cinnamon mixture. Roll up the dough tightly. This gives the bread the beautiful cinnamon sugar swirl.
• Let the dough rise. Place the dough seam side down in each of the two bread pans. Cover the bread pans with a towel and set in a warm place. Allow to rise for 45 minutes.
• Bake the bread. Lightly brush the bread with the melted butter. Bake the bread in a preheated oven for 20 to 30 minutes or until golden brown. Let the bread rest in the pans for 10 minutes before taking it out to cool completely. Enjoy!

Active Dry Yeast vs. Instant Yeast

Instant yeast and active dry yeast are both commonly used in baking, but they differ in how they work.

Also known as rapid-rise or quick-rise yeast, instant yeast can be mixed directly into recipes without needing to be activated first. Active dry yeast must be activated with warm water and sugar. This slower rise allows for more flavor development, making it perfect for recipes like cinnamon bread, where you want the dough to have a rich, developed taste and texture. Please stick with active dry yeast for this cinnamon sugar bread recipe; instant yeast will not give you the same results.

Proofing Yeast

A key part of any recipe that uses yeast is having your water (or water and milk) at the right temperature. It needs to be between 110 and 115 degrees Fahrenheit. If it is not warm enough, it won’t activate the yeast. If it is too warm, it will scorch the yeast. The best way to ensure it is the right temperature is to use an instant-read thermometer. Over time, you will be able to tell the right temperature, but I recommend using a thermometer at first.

If the yeast does not look like the picture above after five minutes, throw the whole thing out and start over. 

Measuring Flour

Getting the correct amount of flour in a recipe is crucial for how it turns out. A few simple steps will ensure your recipe doesn’t get too much flour and result in dense dry bread. If you are measuring flour without using a kitchen scale, follow these steps.

• Whisk the flour in the container it’s stored in. This loosens up the flour since it settles as it sits.
• Use a spoon to scoop the flour from its container into a dry measuring cup. To avoid unwanted packing, do not scoop the flour with the measuring cup.
• Level it off with the flat edge of a spatula.
• Repeat for each measurement of flour.

Freezing Cinnamon Bread

To freeze this bread as a whole loaf, wrap it tightly twice with plastic wrap or foil and store in a freezer-safe bag or container in the freezer for up to three months.

To freeze as slices, place the cooled bread slices on a baking sheet and freeze for one hour. Transfer the frozen slices to a freezer-safe bag or container and store in the freezer for up to three months. The nice thing about freezing the bread in slices is you can pull out a slice or two here and there as needed without having to use the whole loaf. Allow to thaw before eating. Slices will thaw in less than thirty minutes at room temperature.