This cinnamon bread recipe is perfect for cinnamon toast, or to bake for gifts! Swirled cinnamon goodness, your family will thank you!
Course Side Dish
Keyword cinnamon toast, cinnaon swirl, cinnamon roll bread
Prep Time 2hours
Cook Time 30minutes
Total Time 2hours30minutes
4 1/2teaspoonyeast2 packets
5 1/2cupbread flour
1/2cupsugar + 2 T. cinnamonmixed in a small bowl
spray bottle with water
butter for brushing on baked loaves
Mix water and yeast and sugar. Allow to sit 5 minutes or until yeast looks foamy.
Add remaining dough ingredients and mix in stand mixer until evenly distributed. Switch out the paddle attachment for the dough hook.
Mix with dough hook on the lowest speed for a minute or two or until dough is smooth and elastic. Add 2 tsp. canola oil, along the side of the bowl, and mix for a few more seconds. This will coat the dough and the bowl at the same time.
Cover with a warm cloth and let raise in warmed oven.
Let raise for 1 hour and 15 minutes.
Once your dough has doubled in size, dump it onto your work space.
Divide into two sections.
Roll each section into a 9x13 rectangle. Lightly spritz dough with water.
Sprinkle with 4T cinnamon sugar mixture.
Then spritz sugar with a little more water from the spray bottle. (This will help the sugar and cinnamon mixture stick to the dough.)
Roll dough tightly into a log. Pinch ends tightly to close, as well as the seam.
Place into greased bread pans, seam side down.
Return to warm oven and let raise for 40 minutes.
Take loaves out of the warm oven and heat oven to 350 degrees. Bake loaves for 25-30 minutes or until tops are golden brown.
Let the fresh baked cinnamon bread stand in the pans for 5 minutes.
Remove from pans and let sit on a cooling rack.
This bread freezes well. Wrap in plastic and freeze for up to 3 months. Thaw completely before slicing.