The Pioneer Woman Tasty Kitchen
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Homemade Cinnamon Bread

4.64 Mitt(s) 17 Rating(s)17 votes, average: 4.64 out of 517 votes, average: 4.64 out of 517 votes, average: 4.64 out of 517 votes, average: 4.64 out of 517 votes, average: 4.64 out of 5

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Level: Easy

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Description

Simple, wholesome, perfect. Follow these instructions for yummy homemade cinnamon bread.

Ingredients

  • 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
  • Egg And Milk, Mixed Together, For Brushing
  • Softened Butter, For Smearing And Greasing

Preparation

Melt butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.

Combine flour and salt.

In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.

Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.

Heat a metal or glass mixing bowl so it’s warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.

Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.

Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.

Preheat oven to 350 degrees.

Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.

Remove from the pan and allow bread to cool. Slice and serve, or make cinnamon toast or French toast with it.

Yummy!

10 Comments

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ahunterswife on 3.20.2011

slb912 answer to your question yes you can use an old school electric mixer. I too have not gotten a nice stand mixer. The only draw bake is that you may burn up your motor if the dough gets to tough. Belive me I have done this before. :)

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kblosser on 1.20.2011

This version of the recipe doesn’t tell you when to add the salt… You add all the salt when you mix in the first ½ of the flour :) Just an FYI.

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midwestjen on 12.15.2010

Anyone know a way to make the crust less crunchy?

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margotlichliter on 11.7.2010

I just made this and YUMMIEE! I had to have a small (large) piece before I went to bed. I was paranoid after reading Rbrasher’s story. Although, we don’t have a dog. Just kids that snack in the middle of the night. Thank you Ree for this. So easy to make and I even flubbed a little during the process. It still turned out fantastic. My house still smells like it…. lovely dreams now!

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jpnp2008 on 9.20.2010

My husband and I loved it!

17 Reviews

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sarahbeth124 on 5.1.2012

This was quite a challenge, but I wanted to make bread at least once. And I did, and it was yummy. Only downside, I think there was too much time for the second rise, If I make it again, would def shorten that up by alot

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on 3.21.2012

This bread is just so good! I subbed some whole grain flour and used just cinnamon in the swirly part (my daughter is a diabetic) and well Ree… YUMMY!!! Thank you so much, Ree! We are both (daughter and me) going to meet you tomorrow at your book signing. SO excited! XOXO

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Samantha Citty on 1.2.2012

I had the same problem with the center separating, but it was delicious! It’s not a substitute for cinnamon rolls though, so it’s a great bread with just a little bit of sweetness. I’ll have to try raiseafork’s suggestion concerning egg whites as a “glue”. From what I observed, it seemed that the bread fell apart where butter was heavily concentrated in the dough. Overall, great bread and I plan on making it for my Sunday school class this weekend!

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Delphine Smoljan on 12.27.2011

This is an excellent recipe. I would like to make more than one loaf at a time though. How can the ingredients be figured out. I use King Arthur SAF instant yeast that goes right into the flour and it comes out beautiful. I have a loaf raising right now.
I would love to hear how to increase the ingredients to make more at one time.

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raiseafork on 11.14.2011

If you are looking for a sweet bread, this is not it. It is a great white bread with tasty cinnamon swirl, which is exactly what I was craving. I replaced 1cup of the all-purpose flour with bread flour, which made the bread incredibly tender. On the day after, I had the same separation problem as others. Recipes on other websites say brush the inside with egg white instead of butter before sprinkling on the cinnamon/sugar. The egg white acts as a “glue” when the dough is rolled–I will try that next time, then melt the butter with the cinnamon sugar to not lose the buttery taste in the roll. A very good, tender bread.

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