Homemade Cinnamon Bread Recipe

Homemade Cinnamon Bread Recipe tastes like a soft cinnamon roll and a buttery loaf of sandwich bread had the best weekend together. It works for busy families, brunch lovers, and anyone who wants a cozy breakfast in about 2 hours total, including rise time. I baked a version of this in my tiny first apartment oven, so if that thing handled it, your kitchen can too.

Why Homemade Cinnamon Bread Recipe Is Worth It

This loaf fills your kitchen with that bakery-level cinnamon smell and gives you a tender crumb with a gooey, swirled center. You slice it for breakfast, toast it for snacks, or turn it into French toast that disappears in minutes.

You control the sweetness, the spice level, and the ingredients, so you skip weird preservatives and keep the flavor big. You also stretch a handful of pantry basics into something that feels like a special weekend treat.

“Soft, cinnamon-swirled, and totally bakery-worthy, this Homemade Cinnamon Bread Recipe disappeared in one afternoon at my house. ★★★★★”

Ingredients You Need

The dough

• 3 cups all-purpose flour
  • Use unbleached if you can, King Arthur or Gold Medal both work great.
• 2 to 3 tablespoons granulated sugar
  • Use 2 tablespoons for a less sweet loaf, 3 for a more dessert-style bread.
• 2 teaspoons instant yeast or rapid rise yeast
  • Instant yeast mixes right into the flour, no proofing needed.
• 1 teaspoon fine sea salt
• 1 cup warm milk, about 110°F
  • Whole milk tastes richest, but 2% still gives a soft crumb.
  • Use unsweetened almond or oat milk for dairy free.
• 3 tablespoons unsalted butter, melted and slightly cooled
  • Use a neutral oil like canola or light olive oil if you run out of butter.
• 1 large egg, room temperature

The cinnamon swirl

• 3 tablespoons unsalted butter, very soft
• 1/3 cup brown sugar, packed
  • Light or dark both work; dark gives deeper molasses flavor.
• 1 1/2 tablespoons ground cinnamon
• 1 tablespoon all-purpose flour
  • This helps the swirl stay in place and reduces big gaps.

Optional topping

• 1 tablespoon melted butter for brushing the top
• 1 tablespoon coarse sugar or turbinado sugar for crunch

Pantry shortcuts and notes

• Use bread flour for a chewier loaf; keep the same amount.
• Use pre-mixed “cinnamon sugar” in a pinch, then add extra cinnamon to taste.
• Use instant yeast from a jar and store it in the fridge; it keeps longer and saves money over packets.

Equipment list

• 1 standard 9 x 5 inch loaf pan
• Large mixing bowl
• Wooden spoon or sturdy spatula
• Measuring cups and spoons
• Small bowl for the cinnamon filling
• Rolling pin or clean bottle
• Plastic wrap or clean kitchen towel
• Wire rack for cooling

Quick Tips & substitutions

• Warm the milk to about 110°F; it should feel warm but not hot on your wrist.
• Use instant yeast to skip proofing and save time.
• Use half whole wheat flour and half all-purpose for a heartier loaf.
• Swap butter with coconut oil or neutral oil for dairy free.
• Use oat milk and vegan butter plus a flax egg for a vegan version.
• Roll the dough gently so you keep the air bubbles and get a soft crumb.
• Leave a small border at the edges when you spread the filling so it does not leak out.
• Slice with a serrated bread knife once the loaf cools to keep the swirl neat.

How to Make Homemade Cinnamon Bread

Mix the dough

1. Add warm milk, sugar, and yeast to a large bowl and stir until the sugar dissolves.
2. Whisk in the egg and melted butter until the mixture looks smooth.
3. Add 2 1/2 cups of the flour and the salt, then stir until a shaggy dough forms.
4. Sprinkle in the remaining flour a little at a time until the dough pulls away from the bowl and feels soft, slightly tacky, and workable.

Knead and first rise

1. Turn the dough onto a lightly floured surface and knead for 7 to 8 minutes.
2. Add tiny sprinkles of flour if the dough sticks, but keep it soft so the bread stays tender.
3. Shape the dough into a smooth ball and place it in a lightly oiled bowl, turning it once to coat.
4. Cover with plastic wrap or a towel and let it rise in a warm spot until it doubles, about 60 minutes.

Make the cinnamon filling

1. Stir the soft butter, brown sugar, cinnamon, and flour together in a small bowl.
2. Mix until you see a thick, spreadable paste with no dry spots.
3. Taste a tiny bit and adjust cinnamon if you want a stronger flavor.

Shape the loaf

1. Punch the risen dough down gently to release extra air and place it on a lightly floured surface.
2. Roll it into a rectangle about 8 inches wide and 16 inches long, with the short side facing you.
3. Spread the cinnamon filling over the dough, leaving a 1/2 inch border on all sides.
4. Roll the dough up from the short side into a tight log, pinching the seam and the ends to seal.

Second rise

1. Grease a 9 x 5 inch loaf pan and place the dough log inside seam side down.
2. Cover the pan and let the dough rise again until it crowns about 1 inch over the pan, about 30 to 40 minutes.
3. Preheat the oven to 350°F while the dough rises so the oven heats fully.

Bake the cinnamon bread

1. Place the loaf pan on the middle rack and bake for 30 to 35 minutes.
2. Tent the top loosely with foil if it browns too quickly during the last 10 minutes.
3. Check for doneness when the top looks deep golden and the internal temperature reaches about 190°F.
4. Brush the hot loaf with melted butter and sprinkle coarse sugar on top if you want extra shine and crunch.

Cool and slice

1. Let the loaf rest in the pan for 10 minutes so it sets.
2. Turn it out onto a wire rack and cool completely for clean slices.
3. Slice with a serrated knife and use a gentle sawing motion so you keep the swirl intact.

Recipe Variations

• Gluten free: Use a 1:1 gluten free baking flour and add 1 extra tablespoon of milk if the dough feels stiff.
• Vegan: Use plant milk, vegan butter, and a flax egg in place of the regular egg.
• Low sugar: Cut the sugar in the dough to 1 tablespoon and use 1/4 cup brown sugar in the filling.
• Extra cinnamon swirl: Double the filling and roll the dough from the long side for more layers.
• Raisin version: Sprinkle 1/2 cup raisins over the filling before rolling.
• Nutty loaf: Add 1/2 cup chopped pecans or walnuts to the cinnamon layer.
• Orange twist: Add 1 tablespoon orange zest to the dough and 1 teaspoon to the filling.

Ways to Serve Homemade Cinnamon Bread

• Toast slices and top with butter and a drizzle of honey.
• Use thick slices for French toast with fresh berries on top.
• Spread with cream cheese or peanut butter for a quick breakfast.
• Cube the bread and bake into a cinnamon bread pudding.
• Pack slices in lunch boxes with apple slices on the side.

Storage Success

Let the Homemade Cinnamon Bread Recipe cool completely before you wrap it so condensation does not make the crust soggy. Store it at room temperature in a zip top bag or wrapped in foil for up to 3 days. Freeze sliced bread in a freezer bag for up to 2 months and pull out slices as you need them. Toast straight from frozen or let slices thaw on the counter for about 20 minutes.

Adaly Kandice

Homemade Cinnamon Bread Recipe

Homemade Cinnamon Bread is a soft, slightly sweet yeast bread with a rich cinnamon-sugar swirl, perfect for breakfast toast or a cozy snack.

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 3 hours hrs 30 minutes mins

Servings: 12

Course: Breakfast

Cuisine: American

Ingredients

  

• 1 cup warm milk (about 110°F)
• 2 1/4 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 4 tablespoons unsalted butter, melted and slightly cooled
• 1 teaspoon salt
• 1 large egg, room temperature
• 3 to 3 1/4 cups all-purpose flour

• 1/3 cup granulated sugar
• 2 tablespoons brown sugar, packed
• 1 1/2 tablespoons ground cinnamon
• 3 tablespoons unsalted butter, melted

Instructions

 

1. In a large bowl, combine warm milk, yeast, and 1 tablespoon of the sugar. Let sit for 5–10 minutes until foamy.
2. Whisk in the remaining sugar, melted butter, salt, and egg until smooth.
3. Add 2 1/2 cups of flour and mix until a soft dough forms. Gradually add more flour, a few tablespoons at a time, until the dough is soft and only slightly sticky.
4. Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic.
5. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 60–90 minutes, or until doubled in size.

1. In a small bowl, stir together granulated sugar, brown sugar, and cinnamon for the filling.
2. Punch down the risen dough and turn it out onto a lightly floured surface. Roll into a rectangle about 8×16 inches.
3. Brush the surface with 2 tablespoons of the melted butter, leaving a small border on one short edge.
4. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
5. Starting from the short edge opposite the clean border, roll the dough up tightly into a log, pinching the seam to seal.
6. Place the log seam-side down into a greased 9×5-inch loaf pan. Cover and let rise for 30–45 minutes, until puffy and slightly above the rim of the pan.

1. Preheat the oven to 350°F (175°C) while the loaf finishes rising.
2. Brush the top of the loaf with the remaining 1 tablespoon melted butter.
3. Bake for 30–40 minutes, or until the top is golden brown and the bread sounds hollow when tapped. If it browns too quickly, tent loosely with foil for the last 10 minutes.
4. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Notes

Nutrition Information
Approximate per 1 slice (1/12 loaf): 210 calories; fat 6 g; saturated fat 3.5 g; carbohydrates 35 g; fiber 1 g; sugars 10 g; protein 5 g; sodium 210 mg. Values will vary based on exact ingredients, brands, and slice thickness.