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Homemade cinnamon bread topped with a glaze and chopped nuts with Christmas lights in the background.

Homemade Cinnamon Bread

This easy recipe for cinnamon bread is perfect for beginning bread makers. The dough makes two loaves, so bake two or use the other half for another recipe.
5 from 5 votes
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Prep Time 30 minutes
Cook Time 25 minutes
Rising Time 2 hours
Total Time 2 hours 55 minutes
Course bread, Breakfast, Brunch
Cuisine American
Servings 8 servings
Calories 247 kcal

Ingredients
  

Basic Bread Dough

  • 1 package active dry yeast
  • 1 cup warm water (100-115 degrees)
  • 2 Tablespoons shortening (solid)
  • 3 Tablespoons sugar
  • 1 egg
  • ¾ teaspoon salt
  • 3-3.5 cups all-purpose flour divided

Cinnamon Loaf

  • ½ recipe Basic Bread Dough above
  • 2 Tablespoons butter melted
  • 4 teaspoons sugar
  • 1 teaspoon cinnamon
  • ⅓ cup raisins (optional)
  • 1 cup powdered sugar
  • 2 Tablespoons milk
  • ½ teaspoon vanilla
  • ¼ cup pecans chopped (optional)

Instructions
 

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. You can also cover and refrigerate it for up to five days.
  • Punch dough down. Turn out onto lightly floured surface, and knead 4 or 5 times.

Cinnamon Bread

  • 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.

Notes

This recipe makes a full batch of bread dough, but you only need half for one loaf of cinnamon bread. Use the rest for parmesan crescent rolls, or double the filling and icing ingredients to make two cinnamon loaves.
If you refrigerated the dough, the rising times will be a little longer.

Nutrition

Serving: 1sliceCalories: 247kcalCarbohydrates: 43gProtein: 4gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 18mgSodium: 103mgPotassium: 104mgFiber: 2gSugar: 19gVitamin A: 111IUVitamin C: 0.4mgCalcium: 17mgIron: 1mg
Keyword cinnamon bread
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