What’s Cookin’ – Cinnamon Bread

Many years ago, my father would bake bread for his family.  This was before he got sick.

On Tuesday, as we prepared for “the snowstorm of historic proportions” my daughter asked if we could make Grandpa’s Cinnamon Bread.  Considering she was a wee tot the last time that she had this and still remembered it, touched me.  So, of course, I got out my father’s little family cookbook, and we made his Cinnamon Bread.  While we played Monopoly and watched the ice and snow come down.

My father tinkered with this recipe for a long time until he felt that he had perfected it.  I updated it to use whole milk rather than skim milk and butter rather than margarine.  He also used water rather than butter for the filling.  The instructions for using the microwave and the KitchenAid mixer for kneading are also my adaptations.  There’s really no reason to knead by hand if you have a mixer that can do the work for you.

Cinnamon Bread Ingredients – bread flour, yeast, sugar, salt, milk, butter, and cinnamon.

Mix 2 cups of the flour, the yeast, salt, and 1/3 cup of sugar.  I use a whisk to combine thoroughly.

Heat the milk and butter and add to the dry ingredients.  Beat on low for 30 seconds then on high for 3 minutes scraping down the sides of the bowl often.

My father’s original recipe called for using a saucepan, but I heat the milk and butter in the microwave for about 2 1/2 minutes.  Basically, you want the butter to be almost melted and the liquid to be just warm enough to still be able to put your finger into it.  Add to the dry ingredients.

Add the rest of the flour while mixing on low speed.  Once it is all added, knead using the dough hook for 5 to 10 minutes until it is smooth and elastic.

This is what it will look like.  Place in a lightly greased bowl, turning to coat all sides and place in a warm spot to rise.  This will take about 40 minutes.

Here it is after 40 minutes!

Punch it down, divide in two.

Roll out each half.

Spread 2 TB of melted butter and half of the cinnamon sugar mixture on each piece.

Roll it up pinching the edges of the dough closed.

Place seam side down into 2 loaf pans that have been coated with cooking spray.  Allow to rise in a warm place until double in size.  This will take about 40 to 50 minutes.

Here they are ready to bake!  Preheat oven to 375°.  Bake for about 25 to 30 minutes.  Cover with aluminum foil for the last 15 to 20 minutes if the loaves are browning too quickly.

The smell of freshly baked bread is heavenly.

Slice and serve.


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4 Responses to What’s Cookin’ – Cinnamon Bread

  1. Martha Renard Hamilton says:

    This looks delicious!!! I bought some yeast the other day to make some bread. Bill would love it if I made cinnamon bread. It would be gone in no time along with a gallon of milk. I have a bread cookbook that shows that it has been used a lot; just not lately.
    I made the Honey Bun cake on Tuesday. Very good, but also very sweet. Good thing; that way I won’t eat too much.

    • Mama says:

      I thought the Honeybun Cake was very sweet, too, but Jack thought it could use more of the icing. Just goes to show you who has the sweet tooth in this house. It tastes amazingly like Honeybuns, though.

  2. Margaret Wegman says:

    Thanks Theresa,
    I’m ready to try this one! We could go one more step and proof the dough in the bread machine??

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