This cinnamon bread recipe was one of the first home-baked breads I learned to make and it quickly became a family favorite.
Simple Bread & Cinnamon Bread Recipe
My mother baked most everything for our family, and her bread was consistently excellent. I don’t remember watching every step, but she must have had the process down cold—every loaf turned out the same, and toasted slices were especially irresistible. This Simple Bread & Cinnamon Bread Recipe captures that same dependable, homey quality.
Baking bread had been a challenge for me: loaves that were too hard, dense, or just bland. After a lot of trial and error I found this recipe and finally nailed the texture and flavor. It produced soft, flavorful loaves that toast beautifully.
Key tips I learned while making this Simple Bread & Cinnamon Bread Recipe:
- Use fresh yeast for best rise and flavor.
- Make sure the water that activates the yeast is between 110° and 115°F (43° to 46°C).
- Knead the dough for at least 8–10 minutes until it’s smooth and elastic.
This recipe yields enough dough for two loaves. One loaf can be kept plain while the second becomes cinnamon bread with a simple filling. Both versions were a hit with the family, and the cinnamon swirl version is especially popular at breakfast or as a snack. Happy baking—let me know your favorite bread tips. —Dan
Simple Bread and Cinnamon Bread
Ingredients
- 1 ounce package active dry yeast (1/4 oz)
- 2-1/4 cups warm water, 110° to 115° F
- 3 tablespoons sugar
- 1 tablespoon salt
- 2 tablespoons olive oil
- 2 1/2 cups all-purpose flour
- 2 1/2 cups bread flour
For optional cinnamon bread
- 3 teaspoons sugar
- ground cinnamon (amount to taste)
- 2 tablespoons butter, melted
Instructions
- In a large bowl, dissolve the yeast in the warm water. Add the sugar, salt, oil, and 3 cups of flour. Beat until smooth. Stir in enough of the remaining flour to form a soft dough.
- Turn the dough onto a floured surface and knead until smooth and elastic, about 8–10 minutes. Place the dough in a greased bowl, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1½ hours.
- Punch the dough down and turn it onto a lightly floured surface. Divide the dough in half and shape each portion into a loaf. Place in two greased 9″ x 5″ loaf pans. Brush the tops with butter, cover, and let rise until doubled, about 30–45 minutes.
For optional cinnamon bread
- To make a cinnamon loaf, roll one portion of dough into a 9″ x 9″ square. Brush the surface with melted butter, then sprinkle evenly with sugar and cinnamon. Roll the dough tightly and place it seam-side down in a buttered loaf pan. Brush the top with butter.
- Bake at 375°F for 30–35 minutes, or until the loaf is golden brown and sounds hollow when tapped. Remove the loaves from the pans and cool on wire racks. Yield: 2 loaves (about 16 slices each).
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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