Is there anything better than fresh Homemade Cinnamon Bread with butter and a hot cup of tea? I think not! This time of year it is especially comforting first thing in the morning. The days are getting warmer but the damp cold seeps into the bones and makes it feel much colder.
Books call to me at this time of year. It seem like the perfect time to curl up and devour as many novels as I can while waiting for the weather to turn and spring to finally arrive. As an adult I can’t give up all responsibility but I have read a lot lately.
Luckily this bread is super easy and doesn’t take much time to make. The trick is not eating it all in one day! I use the quick method for all my bread now. Mix dry ingredients, add the wet and knead. Super simple which is just what we need as busy moms. If you’ve made any of my bread recipes before you will recognize this one. I generally stick to one basic recipe for most of the simple bread and rolls I make.
It’s easy, healthy and doesn’t require any butter, eggs etc. We’ll save those for the really special breads and stick to the basics for everyday. I definitely could eat Homemade Cinnamon Bread everyday!
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Bake your own homemade cinnamon bread with this quick and easy recipe. Soft and tender bread rolled up with a healthy dose of cinnamon and brown sugar, yum!
- 3 ½ cup (460g) all-purpose flour
- 1 cup (125g) whole wheat flour
- ½ cup (70g) spelt flour
- ½ cup (55g) old-fashioned oats
- 2 tsp sea salt
- 4 tsp instant yeast
- 1 Tbsp honey
- ¼ cup (60ml) canola oil
- 2 cups (450ml) cool/lukewarm water
- cinnamon powder
- dark brown sugar
- In the bowl of a stand mixer fitted with the paddle attachment add the flours and oats. Put the salt on one side of the bowl and the yeast on the opposite side and stir.
- Add in the honey, oil and water and mix until the dough come together.
- Take it out to knead by hand or switch to the dough hook and continue mixing on medium/high for another 6-8 minutes.
- To knead by hand: toss a small handful of flour onto the counter and start kneading. Once the flour is incorporated pour a little puddle of oil on the counter and continue kneading in that. This way you don’t weigh your dough down with too much flour. You can use more oil if you feel you need it, but once the gluten starts developing it should stop sticking to the counter.
- Knead for 5-10 minutes and put it into a lightly oiled bowl covered with a clean towel to rise.
- Let your dough rise at room temp for 1-2 hours. It should double in size.
- After your dough has risen, dump it back onto the counter and cut it into two equal pieces.
- Roll out each half to the width of a standard bread pan (about 8-9 inches) and around 19 inches long.
- Sprinkle a solid coating of cinnamon over the dough and then a layer of sugar – I like to use dark brown sugar and pat it down smooth.
- Roll up tightly. When you get to the end of the dough, pull the last edge up onto the roll and pinch it together.
- Place each roll seam side down into greased bread pans.
- Preheat the oven to 350F (175C) for 20-30 minutes until the top of the loaves has risen to be about even with the top of the pan.
- Pop your loaves into the oven and bake for 35-40 mins.
- Carefully turn them out onto a wire rack. I lay mine on their sides for the first 5 minutes and then stand them up, that way the steam between the counter and the rack doesn’t make the bottoms damp.
- Your bread should be a medium golden brown and sound hollow when you tap the bottom.
If you don’t have spelt flour you can substitute more whole wheat or white flour.
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