Cinnamon Bread

The other day I woke up to the best news ever, my husband got a snow day! Which means he would actually be off work during my day off during the week! While we were lazing around on the couch after having breakfast, he asked me, “well what did you have planned for today?” And I told him… “You’re looking at it…” My plans were to make this cinnamon bread and photograph it for the blog and to make Thomas Keller’s Roast Chicken with Root Vegetables for dinner. My current daily aspiration is to aggressively cook from Ad Hoc at Home. You can look forward to Blowtorch Prime Rib and Buttermilk biscuits, coming soon to the blog! We are in the beginning stages of planning our next Napa trip and Thomas Keller’s restaurant, ad hoc, will not be skipped.



I will say that this bread did not rise quite as much as some of my other bread recipes. Maybe it was the 9 degree weather outside… But despite the weather, this bread is DELICIOUS. It goes fast, it may be one of those recipes worth doubling and making two loaves: one to be consumed during the week, and the other to be devoured over the weekend by kids and guests and of course, yourself. The dough is very easy to work with for beginner bread makers. And it comes together in no time in the bowl of your stand mixer. I have actually messed this up before and left the butter out of this dough once, I mixed it in after the dough was already kneaded. And the bread turned out a little dense but was still fantastic. This recipe does have two one hour minimum rises, and you should probably increase this time if it is 9 degrees the day you are baking it. It is well worth the wait, though!

I doubt many blogs our there are pairing wine with bread… But might as well. When you sit down for an afternoon snack and a quick drink, you may need a pairing rec. toast up this bread, slather it with butter, and have a glass of champagne… You deserve it! Treat yo’self! I would recommend Moët and Chandon Impérial Champagne. It is readily available at Costco, World Market, and a number of grocery stores. It is dry, floral, yeasty, and fabulous.


Cinnamon Bread

2 1/2 teaspoons instant yeast (or one packet active dry yeast)
1 cup lukewarm water
3 cups All-Purpose Flour
1 1/4 tsp salt
3 tbsp sugar
6 tbsp unsalted butter, at room temperature
1/4 cup nonfat dry milk

Filling
1/2 cup granulated sugar
3 tsp ground cinnamon
4 tsp All-Purpose Flour
1 large egg (beaten with 1 tablespoon water, to brush on dough)

Dissolve the yeast in warm water and make sure it foams up, wait about 10 minutes.

In the bowl of a stand mixer fitted with the dough hook, combine the dry ingredients. Beat in the butter and then the yeast dissolved in water.

Knead the dough on low speed for about 7 minutes. The dough will barely stick to the sides of the bowl and should come together around the dough hook.

Place the dough in a lightly greased bowl and allow to rise for at least one hour – preferably more in the cold months of winter. The dough should poof up and nearly double in size.

Mix together the cinnamon, sugar, and flour for the filling. Butter a One-Pound Loaf Pan. Turn the dough out onto a lightly floured surface. Roll out with a rolling pin to a 6 x 20 inch rectangle. Use a pastry brush to paint the surface with the egg wash. Sprinkle with the cinnamon sugar mixture.

Starting from the small side, roll the dough tightly. Pinch the end closed tightly. Allow the loaf to rise in a warm place for at least an hour, it should poof up above the edge of the pan.

Preheat oven to 350 degrees. Bake the bread for 30-35 minutes, rotating once halfway through the baking time. The bread is done baking when it is golden brown and the internal temperature is 200 degrees.

Recipe adapted from King Arthur Flour.

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