Description
A delicious homemade cinnamon bread that is soft, fluffy, and topped with a sweet glaze.
Ingredients
Scale
- 1 cup (240 ml) milk lukewarm (about 105-110°F)
- 2 ¼ teaspoons instant yeast
- ⅓ cup (100 g) granulated sugar (divided)
- 6 Tablespoons (85 g) unsalted butter (melted)
- 2 large eggs (room temperature)
- 4–5 cups (480 – 600 g) all-purpose flour (spooned and leveled)
- 1 ½ teaspoons salt
- 4 tablespoons (½ stick, 57 g) unsalted butter (melted)
- 1 cup (213 g) packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 cup (113 g) powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Proof yeast. In your stand mixer, or large bowl, stir together the warmed milk, yeast, and 1 teaspoon of the sugar. Let sit for 5-10 minutes until the yeast mixture becomes foamy and bubbly.
- Make dough. In a bowl of your stand mixer with a paddle attachment, add in the melted butter and eggs, and stir to combine. Then add in the rest of the sugar, flour, and salt. Stir to combine until a shaggy dough comes together.
- Knead the dough. Fit the mixer with a dough hook attachment, and knead at medium speed for 6-8 minutes. If the dough is super sticky, add additional flour a little at a time if needed.
- Let the dough rise. Lightly grease a large bowl, and place dough into the bowl, turning once to coat. Cover the bowl and allow it to rise until doubled in size, about 1 to 1 1/2 hours.
- Prepare Pan. Grease, or butter two 8×4” loaf pans. Line the pans with parchment paper.
- Shape dough. Once the dough has risen, divide the dough into two balls. Roll out one ball to roughly 9 inches by 13 inches. Add about half of the melted butter to the top of the dough to cover it, do the same with the cinnamon & sugar mixture. Then cut the rolled out dough into quarters to stack each rolled out slice.
- Bake the breads. Let the dough rise for 1 hour in the loaf pans. Preheat the oven to 350℉ and bake for about 30 minutes.
- Make the glaze. While the bread is cooling, stir together the powdered sugar, milk, and vanilla. Drizzle the glaze on top of the bread and enjoy!
Notes
- Use lukewarm milk, around 105-110°F for perfect yeast proofing.
- Do not over knead the dough to avoid dense bread.
- Yields 2 loaves.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg