Description
Cinnamon Crunch Bread is a soft, buttery yeast bread filled with a sweet cinnamon-sugar swirl and topped with a crunchy, buttery cinnamon topping. Perfect for breakfast or an indulgent snack, this bread boasts a tender crumb and a delightful cinnamon crunch, baked to golden perfection.
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 + slightly cooled
- 1 large egg, at room temperature
- 1 teaspoon salt
- 3 cups (390g) bread flour (spooned & leveled), plus more as needed
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
- 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 it to sit for 5 minutes or until the yeast mixture becomes foamy.
- Mix the dough: Add the remaining sugar, melted butter, egg, salt, and 1 cup of flour. 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 forms and pulls away from the bowl sides, about 2 minutes.
- Knead the dough: Switch to the dough hook and knead for an additional 5 minutes or knead by hand on a lightly floured surface for 5 minutes. Add flour sparingly if the dough is too sticky, aiming for a soft, slightly tacky dough that passes the windowpane test.
- First rise: Lightly grease a large bowl, place the dough inside and turn to coat all sides with oil. Cover with plastic wrap or a towel and let it rise in a warm place for 1.5–2 hours until doubled in size.
- Prepare the loaf pan: Grease a 9×5-inch loaf pan and punch down the dough to release air.
- Roll out the dough: On a lightly floured surface, roll the dough into a 9×15 inch rectangle using a floured rolling pin.
- Apply the filling: Spread the softened butter evenly over the dough, leaving a 1/2 inch border. Mix the brown sugar and cinnamon and sprinkle evenly over the buttered dough.
- Shape the loaf: Tightly roll the dough into a 15-inch log. Place the log seam-side down, cut it lengthwise with a serrated knife into two halves. Criss-cross one half over the other and tightly twist them together. Pinch the edges to seal and place into the prepared loaf pan. Cover and let rest for 30 minutes to slightly rise.
- Prepare for baking: Position the oven rack to the lower third and place a baking sheet on the lower rack to catch drips. Preheat the oven to 350°F (177°C).
- Make the cinnamon crunch topping: Whisk melted butter, brown sugar, cinnamon, and flour together. Spoon this mixture evenly over the loaf right before baking.
- Bake: Bake the bread for 45–55 minutes until golden brown and the top sounds hollow when tapped. Tent with foil after about 20 minutes to prevent over-browning.
- Cool and serve: Remove the bread from the oven, cool for 10 minutes in the pan, then transfer to a wire rack to cool completely. Slice and serve warm or at room temperature. Store leftovers at room temperature for up to 2 days or in the fridge for 1 week. Reheat slices briefly in the microwave to restore warmth, though the topping is best eaten fresh.
Notes
- Ensure the liquids are warmed to about 110°F to properly activate the yeast.
- Be careful not to add too much flour during kneading to avoid dry bread.
- The windowpane test helps determine if the dough has been kneaded enough to develop gluten.
- Letting the bread rest after twisting helps develop structure and rise before baking.
- Tenting with foil prevents the crust from burning before the bread is fully baked.
- The crunchy cinnamon topping is best enjoyed fresh as it may lose texture after a couple of days.
- Use serrated knife for clean long cuts when splitting the rolled dough.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: Cinnamon Bread, Sweet Bread, Yeast Bread, Breakfast Bread, Cinnamon Sugar Bread, Crunchy Topping Bread
