old-fashioned cinnamon bread recipe
The Best old-fashioned cinnamon bread recipe
What I love most about this recipe is how simple it is, yet how much it delivers. It’s made with basic ingredients you probably already have in your pantry, and it comes together in no time. Plus, it’s a great way to use up any leftover bread or stale loaves, so nothing goes to waste. The best part? It’s not just delicious—it’s also a healthier option than store-bought versions, since you control the sugar and can even sneak in some whole grains if you want. Whether you serve it warm with a little butter or toast it up for breakfast, this cinnamon bread is always a hit.
Old-Fashioned Cinnamon Bread
A warm, comforting loaf of cinnamon bread with a sweet swirl of cinnamon sugar and a buttery, vanilla glaze. Perfect for breakfast or an afternoon snack with a cup of coffee or tea.
🥘Ingredients
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp salt
- 1/2 cup warm milk (110°F)
- 1/2 cup warm water (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 cup granulated sugar
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 tbsp milk or heavy cream
- 1/2 tsp vanilla extract
👨🍳Directions
-
1
In a large mixing bowl, combine warm milk, warm water, sugar, and yeast. Let sit for 5 minutes until foamy. -
2
Add melted butter, egg, salt, and 1 cup of flour to the yeast mixture. Stir until smooth. -
3
Gradually add the remaining 2 cups of flour, mixing until a soft dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. -
4
Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm place for 1 hour or until doubled in size. -
5
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan. -
6
Roll out the dough on a lightly floured surface into a 12×8-inch rectangle. -
7
Spread the softened butter evenly over the dough. In a small bowl, mix the sugar and cinnamon, then sprinkle evenly over the buttered dough. -
8
Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal. -
9
Place the rolled dough seam-side down in the prepared loaf pan. Cover and let rise for 30 minutes. -
10
Bake for 30-35 minutes or until golden brown and the internal temperature reaches 190°F (88°C). -
11
While the bread is baking, prepare the glaze by whisking powdered sugar, milk, and vanilla extract until smooth. -
12
Remove the bread from the oven and let cool in the pan for 10 minutes. Transfer to a cooling rack and drizzle with the glaze while still warm.
🔧Equipment
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Rolling pin
- 9×5-inch loaf pan
- Pastry brush
- Cooling rack
- Small bowl for glaze
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Old-Fashioned Cinnamon Bread Works
❓ Frequently Asked Questions About Old-Fashioned Cinnamon Bread
1. What makes old-fashioned cinnamon bread different from regular cinnamon bread?
Old-fashioned cinnamon bread typically has a denser, more rustic texture compared to modern versions, which are often lighter and fluffier. It usually includes ingredients like buttermilk, brown sugar, and sometimes a touch of molasses or honey for depth of flavor. The dough is often enriched with butter or lard, giving it a richer taste and a slightly chewy crumb. Additionally, the cinnamon-sugar filling is often more generous and may include a hint of nutmeg or allspice for warmth.
2. Can I make this recipe without buttermilk?
Yes! If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of whole milk and letting it sit for 5–10 minutes until slightly thickened. Alternatively, you can use plain yogurt thinned with a little milk or even sour cream mixed with water. The acidity in these substitutes helps tenderize the dough, mimicking the effect of buttermilk.
3. Why did my cinnamon bread turn out dry?
Dry cinnamon bread can result from a few common issues:
– Overbaking: Check the bread 5–10 minutes before the recipe’s suggested time, as oven temperatures vary.
– Too much flour: Measure flour accurately—spoon it into the measuring cup and level it off rather than scooping directly.
– Insufficient fat or liquid: Ensure you’re using the full amount of butter, oil, or buttermilk called for in the recipe.
– Old or expired leavening agents: Check that your baking powder or yeast is fresh for proper rise and moisture retention.
4. Can I freeze old-fashioned cinnamon bread?
Absolutely! To freeze, let the bread cool completely, then wrap it tightly in plastic wrap followed by aluminum foil or place it in a freezer-safe bag. It will keep for up to 3 months. To thaw, leave it at room temperature for a few hours or warm slices in the oven at 300°F (150°C) for 10–15 minutes. For best texture, avoid microwaving, as it can make the bread soggy.
5. How do I get a swirl pattern in my cinnamon bread?
For a defined swirl:
1. Roll out the dough into a rectangle after the first rise.
2. Spread the cinnamon-sugar filling evenly, leaving a small border around the edges.
3. Starting from the long side, tightly roll the dough into a log, pinching the seam to seal.
4. Use a sharp knife or dental floss to slice the log cleanly before placing the pieces in the pan—this prevents smashing the layers.
5. Let the dough rise again before baking to help the swirls set properly. Brushing the top with melted butter before baking can also enhance the layers’ visibility.