Cinnamon bread made in a bread machine brings the aroma and warmth of a bakery right into your kitchen with minimal effort. This recipe yields a soft, sweet loaf with a beautiful cinnamon swirl, perfect for breakfast, snacks, or dessert. Using a bread maker ensures consistent results, making it easy even for beginners to bake delicious, homemade cinnamon bread.
Ingredients
- 3 cups (375g) bread flour
- 1/4 cup (50g) granulated sugar
- 1 1/4 teaspoons salt
- 2 teaspoons ground cinnamon (plus extra for swirl)
- 2 teaspoons instant or bread machine yeast
- 1 large egg, room temperature
- 1/4 cup (55g) unsalted butter, softened
- 1 cup (240ml) whole milk, room temperature
- 1/4 cup (50g) brown sugar (for swirl)
- 2 tablespoons unsalted butter, melted (for swirl)
- 1/2 cup (80g) raisins or currants (optional)
Instructions
- Add Wet Ingredients: Pour the whole milk, egg, and softened butter into the bread machine pan. If your machine instructs otherwise, always add liquids first unless the manual says to reverse the order.
- Add Dry Ingredients: Sprinkle bread flour evenly over the wet ingredients. Add the salt, granulated sugar, and 2 teaspoons ground cinnamon. Make a small well in the flour and add the yeast, ensuring it does not touch the liquid.
- Set the Bread Machine: Select the “Dough” cycle. This typically takes about 1 hour 30 minutes. If your machine allows, add raisins or currants at the mix-in beep; otherwise, fold them in after the cycle finishes.
- Prepare the Cinnamon Swirl: While the dough is rising, mix the brown sugar and a generous teaspoon of cinnamon in a small bowl. Melt 2 tablespoons of butter and set aside.
- Shape the Dough: When the dough cycle ends, remove the dough onto a lightly floured surface. Roll it out into a rectangle about 9×14 inches.
- Fill and Roll: Brush the melted butter over the dough. Sprinkle the brown sugar-cinnamon mixture evenly, leaving a 1/2-inch margin on the edges. If using raisins, scatter them over the filling.
- Form the Loaf: Starting from a short end, roll up the dough tightly into a log. Pinch the seam and ends to seal.
- Return to Pan: Place the log seam-side down back into the cleaned bread pan. Let rise for 30-45 minutes, covered with plastic wrap or a clean towel, until puffy and nearly doubled.
- Bake: If your bread machine has a “Bake Only” function, use it to bake for 50-55 minutes. If not, preheat your oven to 350°F (175°C), transfer the risen dough to a greased 9×5-inch loaf pan, and bake in the oven for 35-40 minutes, covering loosely with foil after 20 minutes if the top browns quickly.
- Cool: Remove bread from the pan and let cool on a wire rack for at least 1 hour before slicing.
Tips
- Substitutions: For a dairy-free version, use almond or oat milk and vegan butter. You can also substitute bread flour with all-purpose flour, though the loaf will be slightly less chewy.
- Prevent Gaps in the Swirl: Roll the dough tightly and pinch the seam well. Avoid overfilling with sugar mixture, as too much can cause the layers to separate.
- Mix-Ins: Swap raisins for chopped nuts, dried cranberries, or chocolate chips for a different twist.
- Glaze Option: For a sweeter finish, drizzle with a simple icing (1/2 cup powdered sugar + 1 tablespoon milk) once cooled.
Serving Suggestions
- Enjoy slices toasted with butter for breakfast or brunch.
- Use for decadent French toast—dip thick slices in egg-milk mixture and fry until golden.
- Serve with a dollop of whipped cream or cream cheese for dessert.
- Pair with a hot cup of coffee or chai for an afternoon snack.
Variations
- Apple Cinnamon Bread: Add 1/2 cup finely diced apples to the swirl layer for a fruity twist.
- Nutty Cinnamon Bread: Sprinkle 1/3 cup chopped walnuts or pecans onto the cinnamon sugar before rolling up the dough.
- Cinnamon Raisin Swirl Rolls: Instead of forming a loaf, slice the rolled dough into 1-inch pieces, arrange in a greased pan, and bake as rolls.
- Vegan Cinnamon Bread: Replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and rested for 5 minutes) and use plant-based milk and butter.
Storage and Reheating
Store cooled cinnamon bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, slice and freeze the bread in freezer-safe bags for up to 2 months. To reheat, toast individual slices or warm in a 300°F (150°C) oven for 5-10 minutes. Frozen slices can be thawed at room temperature or microwaved for 20-30 seconds.
Frequently Asked Questions
- Can I use active dry yeast instead of instant yeast?
Yes, you can use active dry yeast. Increase the amount to 2 1/4 teaspoons and dissolve it in a portion of the warm milk with a pinch of sugar. Let it sit for 5-10 minutes until foamy, then add to the bread machine with the remaining wet ingredients. - Why did my bread collapse or sink in the middle?
This can happen if the dough is too wet, if too much yeast is used, or if the bread overproofs during the rising stage. Always measure ingredients carefully, avoid overfilling with swirl mixture, and do not let the dough rise too long before baking. - My bread has a large gap around the swirl—what went wrong?
Gaps can occur if the dough isn’t rolled tightly or if too much filling is used. Make sure to roll from the short end firmly, pinch the seam well, and spread the filling in an even, thin layer. - Can I make this recipe entirely in the bread machine without removing the dough?
Yes, you can add the cinnamon sugar mixture directly during the “add-ins” beep or after the first knead. However, the swirl effect may not be as pronounced, and the filling may distribute more unevenly. For the classic swirl, shaping by hand is recommended. - Is it possible to make this recipe gluten-free?
You can try substituting a 1:1 gluten-free bread flour blend with xanthan gum, but results may vary depending on your machine and flour brand. The texture will be different from traditional bread, so check the dough’s consistency and adjust with extra liquid or flour as needed. - Should I use the “sweet bread” setting on my bread machine?
If your bread maker has a “sweet bread” cycle, it’s a good choice for this recipe because it uses a gentler knead and lower baking temperature to prevent burning the sugar. If not, use the basic white or dough cycle as directed above.
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