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Cinnamon Crunch Bread Recipe

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★★★★★

4.8 from 72 reviews

This Cinnamon Crunch Bread is a soft, sweet yeast bread swirled with a cinnamon-sugar filling and topped with a crunchy cinnamon glaze. Featuring a tender crumb with a delightful cinnamon twist, it’s perfect for breakfast or a cozy snack. The dough is enriched with buttermilk, butter, and egg, then twisted and baked in a loaf pan with a sugary crunch topping for an irresistible finish.

Ingredients

Scale

Dough

  • 1/2 cup (120ml) buttermilk, warmed to about 110°F
  • 1/3 cup (80ml) water, warmed to about 110°F
  • 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
  • 1/4 cup (50g) granulated sugar, divided
  • 5 Tablespoons (71g) unsalted butter, melted and slightly cooled
  • 1 large egg, at room temperature
  • 1 teaspoon salt
  • 3 cups (390g) bread flour, spooned and leveled, plus more as needed for hands/work surface

Filling

  • 3 Tablespoons (43g) unsalted butter, extra soft
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 and 1/2 teaspoons ground cinnamon

Cinnamon Crunch Topping

  • 2 Tablespoons (28g) unsalted butter, melted
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 and 1/2 teaspoons ground cinnamon
  • 2 teaspoons all-purpose flour or bread flour

Instructions

  1. Prepare the dough: Whisk the warm buttermilk, warm water, yeast, and 2 tablespoons sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes or until foamy on top, indicating the yeast is active.
  2. Mix the dough: Add the remaining sugar, melted butter, egg, salt, and 1 cup of flour to the yeast mixture. Beat on low speed for 30 seconds. Scrape down the sides of the bowl, then add the remaining flour. Beat on low speed until the dough comes together and pulls away from the sides, about 2 minutes. If you don’t have a mixer, stir with a sturdy spoon or spatula until combined.
  3. Knead the dough: Switch to the dough hook and knead on low speed for 5 minutes, or knead by hand on a lightly floured surface for 5 minutes. If sticky, sprinkle flour by teaspoons to achieve a soft, slightly tacky dough. The dough should slowly bounce back when poked and pass the windowpane test, indicating sufficient kneading.
  4. First rise: Lightly grease a large bowl. Place the dough in it, turning to coat all sides. Cover with plastic wrap or a clean towel and let rise in a warm spot until doubled in size, about 1.5 to 2 hours.
  5. Prepare the loaf pan: Grease a 9×5 inch loaf pan with butter or nonstick spray.
  6. Shape the dough: Punch down the risen dough to release air. Roll it out on a floured surface into about a 9×15 inch rectangle.
  7. Add the filling: Spread softened butter evenly over the dough, leaving a 1/2 inch border. Mix brown sugar and cinnamon, then sprinkle evenly over the buttered dough.
  8. Roll and twist: Tightly roll the dough into a 15-inch log along the long side. Place on seam down, cut lengthwise in half using a serrated knife. Cross one half over the other forming an X, then twist them together tightly. Pinch edges to seal. Place twisted dough into the prepared pan, cover, and let rest for 30 minutes to rise slightly.
  9. Preheat the oven: Adjust the oven rack to the lower third position and place a baking sheet on the lower rack to catch drips. Preheat the oven to 350°F (177°C).
  10. Make the cinnamon crunch topping: Whisk melted butter, brown sugar, cinnamon, and flour together until combined. Spoon the topping evenly over the twisted dough in the loaf pan.
  11. Bake the bread: Bake for 45-55 minutes until golden brown and the top sounds hollow when tapped. Tent the loaf with aluminum foil after about 20 minutes to prevent over-browning.
  12. Cool and serve: Remove the bread from oven and let cool 10 minutes in the pan. Transfer to a wire rack to cool completely or serve warm. Store leftovers covered at room temperature for 2 days or refrigerated up to 1 week. Reheat slices briefly in the microwave for best flavor. Note the topping crunch lessens after a couple of days.

Notes

  • Use bread flour for better structure, but all-purpose flour works too.
  • If you don’t have buttermilk, make a substitute by adding 1/2 tablespoon lemon juice or vinegar to 1/2 cup milk, let sit for 5 minutes.
  • Kneading is critical for good texture; use the windowpane test to check.
  • Tent with foil during baking to avoid over-browning the sugar topping.
  • Allow the dough to rise in a warm place but not hot; around 75-80°F is ideal.
  • Leftover bread is best warmed before serving to refresh the texture and flavor.

Keywords: cinnamon bread, sweet bread, homemade bread, cinnamon sugar bread, breakfast bread, yeast bread, cinnamon crunch

Find it online: https://flavorsbymaya.com/cinnamon-crunch-bread-recipe/