Ingredients

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

3 Tablespoons (43g) unsalted butter, extra soft

1/3 cup (67g) packed light or dark brown sugar (for filling)

1 and 1/2 teaspoons ground cinnamon (for filling)

2 Tablespoons (28g) unsalted butter, melted (for topping)

1/3 cup (67g) packed light or dark brown sugar (for topping)

1 and 1/2 teaspoons ground cinnamon (for topping)

2 teaspoons all-purpose flour or bread flour (for topping)

Instructions

Step 1: In the bowl of a stand mixer fitted with a dough hook or paddle attachment, whisk together the warm buttermilk, warm water, yeast, and 2 tablespoons of granulated sugar. Cover and let sit for 5 minutes or until foamy.

Step 2: Add the remaining sugar, melted butter, egg, salt, and 1 cup of flour. Beat on low speed for 30 seconds, scrape down the bowl, then add the remaining flour. Beat on low speed until the dough pulls away from the sides, about 2 minutes.

Step 3: Switch to the dough hook if needed and knead the dough for 5 minutes, either in the mixer or by hand on a floured surface. Add flour sparingly if dough is too sticky. The dough should be soft and pass the windowpane test when ready.

Step 4: Lightly grease a large bowl and place the dough inside, turning to coat. Cover with foil or a towel and let rise in a warm spot for 1.5-2 hours until doubled in size.

Step 5: Grease a 9×5-inch loaf pan. Punch down the risen dough and roll it on a floured surface into a 9×15 inch rectangle.

Step 6: Spread the softened butter evenly over the dough, leaving a 1/2 inch border. Mix brown sugar and cinnamon, then sprinkle evenly on top.

Step 7: Tightly roll the dough into a 15-inch log. Place it seam side down and cut lengthwise in half with a serrated knife. Criss-cross the two halves and twist them together tightly. Pinch edges to seal and place in the prepared loaf pan. Cover and let rest for 30 minutes.

Step 8: Preheat the oven to 350°F (177°C) and position a rack in the lower third with a baking sheet below to catch drips.

Step 9: Mix melted butter, brown sugar, cinnamon, and flour for the topping. Spoon evenly over the loaf right before baking.

Step 10: Bake for 45-55 minutes until golden and hollow sounding when tapped. Tent with foil after 20 minutes if browning too fast. Cool in pan for 10 minutes, then remove to a wire rack.

Step 11: Slice and serve warm or at room temperature.

Tips & Variations

Use light or dark brown sugar in the filling and topping depending on your preferred depth of flavor.

Make sure the butter for spreading is soft but not melted to spread easily without soaking into the dough.

For an extra special touch, drizzle a simple glaze of powdered sugar and milk over slices before serving.

If you don’t have a stand mixer, knead the dough by hand for about 8-10 minutes until smooth and elastic.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar per 1/2 cup to mimic buttermilk’s acidity, which helps with the dough texture.

Can I freeze the cinnamon crunch bread?

Absolutely. Wrap the cooled bread tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature and warm slices before serving.