Cinnamon bread is a wonderfully fragrant and soft loaf, perfect for breakfast or teatime in the UK. The warm spices combined with a tender crumb make it a comforting treat that’s easy to bake at home. This recipe balances a subtle sweetness with a rich cinnamon swirl, delivering a classic loaf that works beautifully fresh or toasted.
Ingredients
- 450g strong white bread flour
- 7g dried active yeast (1 sachet)
- 50g caster sugar
- 1 tsp ground cinnamon
- 1 tsp salt
- 300ml whole milk, warm (not hot)
- 50g unsalted butter, softened
- 1 medium egg
- For the cinnamon swirl:
- 50g light brown sugar
- 1 tbsp ground cinnamon
- 25g unsalted butter, melted
Instructions
- Prepare the dough: In a large mixing bowl, combine the bread flour, sugar, salt, and 1 tsp cinnamon. In a separate small bowl, dissolve the yeast in the warm milk and leave for 5 minutes until frothy.
- Mix wet and dry ingredients: Make a well in the dry ingredients and pour in the yeast mixture, softened butter, and beaten egg. Stir with a wooden spoon or dough hook attachment until a sticky dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6-7 minutes.
- First rise: Place the dough in a lightly oiled bowl, cover with a clean tea towel or cling film, and leave to rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Prepare the cinnamon swirl: Mix the brown sugar and 1 tbsp cinnamon in a small bowl. Melt the butter and set aside.
- Shape the loaf: Once risen, gently deflate the dough and roll it out on a floured surface into a rectangle approximately 30cm x 25cm. Brush the melted butter evenly over the surface, then sprinkle the cinnamon sugar mixture on top.
- Roll and place in tin: Starting from the longer edge, roll the dough tightly into a log. Pinch the seam to seal. Place the loaf seam-side down into a greased 2lb (900g) loaf tin.
- Second rise: Cover the tin loosely and leave the dough to rise again for 45 minutes to 1 hour, until it has risen just above the rim of the tin.
- Bake: Preheat your oven to 180°C (fan 160°C) / 350°F / Gas Mark 4. Bake the bread for 30-35 minutes until golden brown and hollow sounding when tapped on the base.
- Cool: Remove the bread from the tin and cool on a wire rack before slicing. This prevents a gummy texture inside.
Tips
- Substitution: If you prefer, swap whole milk for semi-skimmed or plant-based milk like oat or almond, but adjust liquid slightly if the dough feels too dry.
- Butter alternatives: Use margarine or coconut oil for a dairy-free version, but flavour may change slightly.
- Don’t over-sugar: Too much sugar can slow yeast activity, so stick to the quantities given for best rise and texture.
- Common mistakes: Avoid using hot milk to activate yeast, as it can kill the yeast. Also, ensure dough is kneaded well for a light crumb.
Serving Suggestions
Enjoy cinnamon bread sliced and spread with butter or cream cheese for a simple snack. It’s also excellent toasted with a drizzle of honey or marmalade. For a richer treat, serve alongside a cup of tea or coffee. The bread’s spiced sweetness complements savoury toppings like cheddar or ham, making it versatile for breakfast or light lunches.
Variations
You can easily customise this cinnamon bread by adding chopped nuts such as walnuts or pecans to the cinnamon sugar swirl for extra texture. Raisins or sultanas also work well folded into the dough before the first rise. For a stronger cinnamon flavour, increase the ground cinnamon in the swirl mixture to 2 tablespoons. Alternatively, try a swirl of cinnamon and mixed spice or add a teaspoon of vanilla extract to the dough for aromatic depth.
Storage and Reheating
Store cinnamon bread wrapped tightly in cling film or in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze the bread in a freezer bag for up to 1 month. To reheat, toast slices directly from frozen or defrost at room temperature and warm gently in a preheated oven at 160°C (fan 140°C) / 320°F for 5-7 minutes. Avoid microwaving for best texture, as it can become chewy.
Frequently Asked Questions
Can I make this cinnamon bread without a loaf tin?
Yes, you can shape the dough into a freeform round or oval and bake it on a lined baking tray. The baking time may be slightly shorter (around 25-30 minutes), and the crust will be crispier. Keep an eye on it to avoid overbaking.
How do I know when the bread is fully baked?
The best way is to tap the bottom of the loaf; it should sound hollow. Alternatively, use a digital probe to check the internal temperature—fully baked bread should reach around 90-95°C (195-205°F).
Can I use instant yeast instead of active dry yeast?
Yes, instant yeast can be used and often results in a quicker rise. Reduce the amount slightly to about 5g and mix it directly into the flour before adding liquids. You can skip the initial yeast proofing step with instant yeast.
Is cinnamon bread suitable for freezing?
Absolutely. Cinnamon bread freezes well when sliced. Wrap the slices tightly in cling film and place them in a freezer bag. Freeze for up to a month, and toast or warm slices as needed for fresh flavour.
Can I make this recipe vegan?
Yes, swap the milk for a plant-based alternative like oat or soy milk and replace the butter with a vegan spread or coconut oil. Use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) instead of the chicken egg to bind the dough.
Why is my cinnamon swirl not distinct?
If the cinnamon sugar is mixed too early or the dough is rolled too loosely, the swirl can become blurred. To get a clear swirl, roll the dough tightly and spread the cinnamon sugar evenly just before rolling up. Also, don’t overfill the filling, or it may leak during baking.
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