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Tender Cinnamon Bread Recipe Easy Homemade Soft Fluffy Layers Guide

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A soft, fluffy cinnamon bread with multiple tender layers and a perfectly balanced cinnamon sugar filling. Easy to make and perfect for breakfast, brunch, or cozy family gatherings.

Ingredients

Scale
  • 2 1/4 teaspoons active dry yeast (one packet)
  • 1 cup warm whole milk (240 ml, about 110°F / 43°C)
  • 1/4 cup granulated sugar (50 grams)
  • 4 tablespoons unsalted butter, softened (56 grams)
  • 2 large eggs, room temperature
  • 3 1/2 cups all-purpose flour (440 grams)
  • 1 teaspoon salt
  • Cinnamon sugar filling:
  • 1/2 cup brown sugar, packed (100 grams)
  • 2 tablespoons ground cinnamon
  • 3 tablespoons unsalted butter, melted (42 grams)

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until foamy and bubbly.
  2. Mix the dough: In a large mixing bowl or stand mixer, whisk together eggs and softened butter until smooth. Add the foamy yeast mixture and stir to combine.
  3. Add dry ingredients: Gradually add the flour and salt, mixing with a dough hook or wooden spoon until the dough starts to come together. It should be slightly sticky but manageable.
  4. Knead the dough: Knead on medium speed for 6-8 minutes with a stand mixer or knead by hand on a floured surface for 10 minutes until smooth and elastic. The dough should spring back when poked.
  5. First rise: Place the dough in a greased bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm spot for 1 to 1 1/2 hours, or until doubled in size.
  6. Prepare the cinnamon sugar filling: In a small bowl, mix brown sugar, ground cinnamon, and melted butter until combined. Set aside.
  7. Shape and layer: Punch down the risen dough and roll it out on a lightly floured surface into a 12×16 inch rectangle. Brush the entire surface with melted butter, then sprinkle the cinnamon sugar mixture evenly over the dough.
  8. Form the layers: Starting from the long edge, tightly roll the dough into a log. Slice the log lengthwise down the center to expose the layers. Twist the two halves around each other, keeping the cut sides facing up, and tuck the ends underneath.
  9. Second rise: Place the twisted loaf into the greased loaf pan, cover, and let it rise for another 30-45 minutes until puffy.
  10. Bake: Preheat oven to 350°F (175°C). Bake the bread for 30-35 minutes until golden brown and cooked through. If the top browns too fast, loosely cover with foil during the last 10 minutes.
  11. Cool and serve: Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Use fresh yeast and warm milk (not hot) to activate yeast properly. If dough is too sticky, add flour sparingly to avoid dense bread. Let the bread cool properly to keep layers soft and prevent sogginess. Variations include adding nuts, dried fruit, or spices like cardamom or nutmeg. For vegan version, substitute plant-based milk, vegan butter, and flax eggs. For gluten-free, use a 1-to-1 gluten-free baking flour blend.

Nutrition

Keywords: cinnamon bread, soft bread, homemade bread, cinnamon swirl, layered bread, easy bread recipe, breakfast bread, brunch bread

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