Name: Cinnamon Crunch Bread Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 3 h 10 min
Cuisine: American
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 + slightly cooled; 1 large egg, at room temperature; 1 teaspoon salt; 3 cups (390g) bread flour (spooned & leveled), plus more as needed; 3 Tablespoons (43g) unsalted butter, extra soft; 1/3 cup (67g) packed light or dark brown sugar; 1 and 1/2 teaspoons ground cinnamon; 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

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 & leveled), plus more as needed

3 Tablespoons (43g) unsalted butter, extra soft

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

1 and 1/2 teaspoons ground cinnamon

2 Tablespoons (28g) unsalted butter, melted

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 warm buttermilk, warm water, yeast, and 2 tablespoons of the granulated sugar. Cover and let sit for 5 minutes until foamy.

Step 2: Add the remaining sugar, melted butter, egg, salt, and 1 cup of the flour. Beat on low speed for 30 seconds. Scrape down the bowl, then add the remaining flour. Beat until dough comes together and pulls away from bowl sides, about 2 minutes. If mixing by hand, stir well using a wooden spoon or spatula.

Step 3: Switch to the dough hook and knead on low speed for 5 minutes, or knead by hand on a floured surface for 5 minutes. Add flour sparingly if dough is too sticky. The dough should be soft and elastic. Perform the windowpane test to ensure proper kneading.

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

Step 5: Grease a 9×5-inch loaf pan.

Step 6: Punch down the dough and place it on a floured surface. Roll it out with a floured rolling pin into a 9×15 inch rectangle.

Step 7: Spread the softened butter evenly over the dough, leaving a 1/2 inch border. Mix brown sugar and cinnamon then sprinkle evenly over the buttered dough.

Step 8: Tightly roll the dough into a 15-inch log. Place it seam side down, then cut the log lengthwise in half using a serrated knife. Lay one half over the other to form an X, and twist them tightly together. Pinch the edges to seal and place in the loaf pan. Cover and let rest for 30 minutes.

Step 9: Preheat your oven to 350°F (177°C) and position the oven rack in the lower third. Place a baking sheet on the lower rack to catch drips.

Step 10: Whisk together melted butter, brown sugar, cinnamon, and flour for the topping. Spoon it over the loaf just before baking.

Step 11: Bake for 45 to 55 minutes until golden brown and hollow-sounding when tapped. Tent with foil after 20 minutes to prevent the top from over-browning. Cool in the pan for 10 minutes, then remove and cool completely on a wire rack.

Step 12: Slice and serve warm or at room temperature.

Tips & Variations

Use dark brown sugar for a richer flavor in both the filling and topping.

For a dairy-free version, substitute buttermilk with a plant-based milk mixed with a teaspoon of lemon juice, and use a vegan butter alternative.

Try adding chopped nuts or raisins to the filling for extra texture and flavor.

Ensure your liquids are warmed but not hot to avoid killing the yeast.

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 tenderize the bread.

Why does the dough need to be soft and slightly sticky?

A soft, slightly sticky dough ensures your bread remains tender and moist. Adding too much flour can make the bread dry and dense, so add flour only as needed during kneading.