There are few things more delicious than homemade cinnamon bread.  And tomorrow morning, my house will still smell like cinnamon- but because I’m using this bread to make cinnamon french toast.  It’s amazing.  It’s great by itself too- it doesn’t even need butter.

Cinnamon Bread

adapted from the pioneer woman’s recipe.


  • 1 cup Milk
  • 6 Tablespoons Butter
  • 2-½ teaspoons Active Dry Yeast
  • 2 whole Eggs
  • ⅓ cups Sugar
  • 3-½ cups All-purpose Flour
  • 1 teaspoon Salt
  • ⅓ cups Sugar
  • 2 Tablespoons Cinnamon

Put the butter and milk in a saucepan and heat until warm and melted.  (Do not boil.)

Let cool until warm to the touch, no more than 105F.  If it’s too hot, it will kill the yeast and you’ll end up with a brick.  Or a door stop.  However you want to look at it, it’s just not good.

Add the yeast, stir, and let sit for 1o minutes.

Meanwhile, combine flour and salt.

Beat eggs and sugar until smooth.  Add butter, milk, and yeast mixture.

Then, slowly add the dry ingredients.  Switch to a dough hook and let it knead for 10 minutes on medium speed.  If you don’t have a stand mixer, you can knead by hand for 10 minutes until smooth.

Put in a warmed glass or metal bowl in a place free from drafts.  I put mine in the (turned off) oven.  Let rise until doubled in size, about 2 hours.  Do laundry, eat ice cream, or go shopping for a new kitchen floor (like me!) until ready.  Punch dough down and fold in sides.

Roll out into a long piece, about 18-20 inches long.  Melt 2 T butter and smear on top.  Then sprinkle cinnamon sugar over.  It’s only right if it makes a huge, sticky mess.  🙂

Roll it up tightly and pinch the edge into the rest of the tough.  Place the seam side down in a greased bread pan.   Let rise for another hour.

Bake for 40 minutes at 350F.  Let cool.

Slice and enjoy!