This Cinnamon Bread is easy enough for a beginning bread maker. It makes the perfect addition to your breakfast or brunch any weekend or holiday morning.
This Cinnamon Bread recipe is another one from the family cookbook. I’ve been on a roll sharing those recipes and y’all seem to like them so I wanted to share this one too. Just a few weeks ago we had Daddy’s Cheese Ball with Pimento Cheese, and earlier was Apple Pie Like Mama Made and Aunt Mildred’s Foolproof Brownies. The cookbook says that this recipe came from a 1982 edition of Southern Living. I made just a couple of small tweaks to the original recipe, but it is largely the same.
Make the Bread from Basic Dough Recipe
This recipe is one of the options to make from a basic yeast bread dough recipe, and it uses only half of the dough. It makes a fairly small loaf, so it’s perfect if you have just a few people, but you can certainly make two if you have a bigger crowd.
In a couple of weeks I’m going to share another favorite, and completely different recipe, that I make with the other half of the dough. Stay tuned for that, but keep the following in mind…
After mixing the dough the recipe states you can cover and refrigerate it for up to five days before shaping, letting rise and baking. I tried it, and it worked just fine. It took a little longer for the bread to rise, but I think that’s because it started out cold, but it still turned out delicious. What a great way to spread out your bread baking. I’m all about using my time efficiently.
Cinnamon Bread that’s versatile
We love nuts – especially pecans. If you don’t believe it, just looks at all the great pecan recipes we have on our site. Classic Pecan Pie is another old family recipe, Ritz Carlton Lodge Inspired Spiced Pecans have been hugely popular, and if that’s not enough for you we’ve got a whole collection of recipes in one place that use pecans in everything from salads to main dishes.
But, not everybody loves them like we do, and then some people are allergic. You can always make this cinnamon bread without the pecans on top and it’s plenty scrumptious.
I mean seriously. Look at the icing drizzling down the side of the loaf. Cut a big hunk of this stuff, warm it up and schmear with some butter. A little slice of heaven on earth.
The original recipe calls for the cinnamon bread to be sprinkled with raisins in the cinnamon swirl. We’re not big raisin fans, so I left it out, but if your family loves them, go for it.
If you’re putting together a menu for breakfast or brunch you’ll want to also take a look at Gouda Grits with Cajun Spice.
Things to love about this cinnamon bread
- It’s easy enough for a beginning bread maker
- It makes a small loaf, using only half the recipe
- You can make two loaves if you need more
- Or, you can make something different with the other half
- The dough will keep for up to five days
- It’s versatile – add pecans or not, add raisins or not
- My Daddy used to make it, and that makes me smile
- It’s delicious
Homemade Cinnamon Bread
Easy enough for the beginning bread maker this small loaf uses only half the dough. Make two loaves or use the other half for another variation.
Basic Bread Dough
- 1 pkg yeast
- 1 cup warm water (100-115 degrees)
- 2 Tablespoons shortening (solid)
- 3 Tablespoons sugar
- 1 egg
- 3/4 teaspoon salt
- 3-3.5 cups plain flour, divided
- 1/2 recipe Basic Bread Dough
- 2 Tablespoons butter, melted
- 4 teaspoons sugar
- 1 teaspoon cinnamon
- 1/3 cup raisins (optional)
- 1 cup powdered sugar
- 2 Tablespoons milk
- 1/2 teaspoon vanilla
- 1/4 cup chopped pecans (optional)
Basic Bread Dough
Dissolve yeast in warm water in large bowl.
Add sugar, shortening, egg, salt and half the flour.
Beat at low speed with electric mixer until smooth.
Stir enough of the remaining flour to make a soft dough.
Place dough in a greased bowl, turning to grease top.
Cover and let rise in a warm place (85 degrees) one hour or until doubled in bulk.
Or, cover and refrigerate up to five days.
Punch dough down. Turn out onto lightly floured surface, and knead 4 or 5 times.
Shape and bake as directed.
Roll dough into a 15 x 7" rectangle on a lightly floured surface.
Brush with melted butter.
Combine sugar and cinnamon and sprinkle over dough. Add raisins if desired.
Roll up starting at narrow edge, keeping dough tight. Pinch seam and ends together.
Place seam side down in a greased 8.5 x 4.5 x 3 inch loaf pan.
Cover and let rise 45 minutes to one hour or until doubled in bulk.
Bake at 350 degrees for 25 to 30 minutes, or until loaf sounds hollow when tapped lightly.
Remove from pan to wire rack and let cool.
Combine powdered sugar, milk and vanilla until smooth and drizzle over loaf.
Sprinkle with pecans, if desired.
Tips for making the best Cinnamon Bread
- Use original type yeast, not the quick-rising type
- Reserve about 1/4 cup of the flour to sprinkle on surface and on top of dough when rolling out
- Set dough over a pan of warm water for rising (unless your house is 85 degrees and if it is, bless your heart for making bread)
- Pinch the seams tighter than you think necessary to seal.
- Breathe deeply while it’s in the oven (baking yeast bread and cinnamon are one heavenly aroma)
I hope you enjoy making this Cinnamon Bread and sharing it with your family or friends. Leave a comment if you have questions or let us know if you make it and love it. And remember to #biscuitsandburlap with photos on Instagram or tag us on Facebook.
For a twist on breakfast bread check out these Strawberry Cinnamon Rolls on Fave Southern Recipes.