The Best Cinnamon Bread Recipe

There’s something special about making bread that transports me back into my mom’s kitchen. The smells, the sounds, it all comes rushing to me as soon as I begin kneading the loaves. I feel so cozy, secure, and happy.

When Travis and I married I decided to carry on the tradition my mom still does to this day, and make my neighbors and some of Travis’s work friends fresh bread just before Christmas. Every time I make it I wonder why I always wait until the holidays to whip up a batch? It’s fairly easy, and man on man does it taste amazing! So glad I get to share this special recipe with you today!

When my mom makes this recipe, she doubles it because she has a Bosch. She can then make about 5-6 loaves at a time. My standard KitchenAid just can’t whip out such a large amount, (I tried once . . . I had flour raining down all over my kitchen.) so I do it as written in the recipe below, and make three loaves at a time. If you have an extra large mixer or Bosch feel free to double the batch. It saves time to be sure!

When you add together the warm water, yeast, and 2 cups of flour make sure to combine just a bit before letting sponge for 15 minutes. Just a few turns of the bread hook and then let rest.

After adding in the honey, oil, dough enhancer ( I use this brand) and salt, begin to add in the Bob’s Red Mill Flour. Have the mixer on low to begin with and slowly pour in the flour, half a cup at a time. Turn mixer up as needed.

At this point I’m up to eight cups of flour, but my KitchenAid just isn’t cutting it anymore. It’s full and isn’t doing a great job of kneading or adding in the remaining flour. I removed it from the mixer, rubbed my hands in a little olive oil so the dough wouldn’t stick to them, and started kneading in the remaining flour by hand.

I kept a little spot of olive oil at the ready on my clean counter to re-apply to my hands as needed.

I kneaded almost all of the remaining cup of flour in when I got to the point the dough wasn’t accepting much more, so I then oiled the surface and kneaded the dough on the oiled surface to finish activating the gluten for a few more minutes.

At this point its time to divide the dough equally into three parts so we can add the cinnamon and sugar filling! Cut dough into three sections, making them as even as possible. I’m not the best at this, and as you will see below my loaves are slightly different sizes. But that’s called home made!

Roll each section out one at a time on a floured surface. The dough should be around 12 inches long and seven wide. This is close to the perfect size once you roll it into a loaf.

Sprinkle the sugar and cinnamon evenly across the surface of the bread, then begin to roll it up lengthwise from one side to the other.

To “seal” the bread pinch the end of the roll into the dough. It will still come undone as it cooks a little, but that’s totally normal.

Fold over the ends and pinch them into the underside or “tummy” of the dough as well. Then turn over and place in a buttered bread pan.

Repeat this for all three loaves.

Once your loaves are made, place them in a warm area or in the oven with the door slightly ajar and on a low temp, (around 170) until they’ve risen about twice their size. Then bake in oven on 350 for 25-30 minutes, or until bread sounds hollow when tapped on the bottom of the pan, or when the top and sides are a golden brown color. Remove from over and allow to cool on the counter for five minutes. Take a stick of butter and roll over tops to seal in freshness and also add a pretty buttery shine to the tops of the loaves.

Tap pans slightly on sides to help dislodge loaf. If needed, run butter knife along sides of pan as sometime the sugar can make the bread stick to the pan. Tap again and slowly lean pan on its side to remove loaf. Use caution as loaf will still be hot. Place on a cooling rack for about 30 minutes before slicing . . . that is if you can avoid temptation that long! 

That’s it! Enjoy the amazing bread and/or give some away to a friend or neighbor. You’ll make their day! I promise!

One of my neighbors’ loves to use her bread for French toast in the mornings. Now doesn’t that sound mouth watering!

This bread also freezes really well so don’t be afraid to place in a high quality freezer bag and keep frozen for up to one month. Let thaw on counter or in fridge and enjoy!