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Cinnamon Crunch Bread Recipe

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★★★★★

4.9 from 68 reviews

This Cinnamon Crunch Bread is a soft, flavorful homemade yeast bread swirled with cinnamon sugar and finished with a crunchy cinnamon topping. Perfect for breakfast or an afternoon snack, this bread combines the warmth of cinnamon with a sweet, buttery crunch in every bite. The dough is enriched with buttermilk and butter, then twisted with a cinnamon-sugar filling and baked to golden perfection with a delectable crisp topping.

Ingredients

Scale

Dough 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

Filling Ingredients

  • 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 Ingredients

  • 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

  1. Prepare the dough: Whisk together the warm buttermilk, warm water, yeast, and 2 tablespoons of the granulated sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Cover and let sit for 5 minutes until foamy on top.
  2. Add remaining ingredients: Add the remaining sugar, melted butter, egg, salt, and 1 cup of flour. Beat on low speed for 30 seconds, scrape sides, then add remaining flour. Beat on low speed until dough pulls away from sides, about 2 minutes. Alternatively, mix by hand with wooden spoon or spatula.
  3. Knead the dough: Switch to dough hook if needed and knead on low for 5 minutes or knead by hand on floured surface for 5 minutes until dough is soft but elastic and passes the windowpane test.
  4. First rise: Lightly grease a large bowl with oil. Place dough in bowl, turning to coat all sides. Cover and let rise in a warm spot for 1.5 to 2 hours or until doubled in size.
  5. Prepare loaf pan: Grease a 9×5-inch loaf pan and set aside.
  6. Roll out dough: Punch down dough and place on lightly floured surface. Roll into approximately a 9×15-inch rectangle.
  7. Spread filling: Spread softened butter evenly over dough, leaving a 1/2 inch border. Mix brown sugar and cinnamon and sprinkle evenly over buttered surface.
  8. Shape and twist dough: Tightly roll the dough into a 15-inch log and place seam side down. Using a sharp serrated knife, cut the log lengthwise in half. Criss-cross the two halves to form an X and tightly twist them together. Pinch edges to seal and place in prepared loaf pan. Cover and let rest for 30 minutes for a slight rise.
  9. Prepare oven and baking sheet: Adjust oven rack to lower third and place a baking sheet on the lower rack to catch drips. Preheat oven to 350°F (177°C).
  10. Make topping: Whisk melted butter, brown sugar, cinnamon, and flour together. Spoon over the loaf evenly right before baking.
  11. Bake the bread: Bake for 45 to 55 minutes until golden brown and tapping the top sounds hollow. Tent the loaf with foil after 20 minutes to prevent overbrowning.
  12. Cool and serve: Remove bread from oven. Cool in pan for 10 minutes, then transfer to wire rack to cool completely. Slice and serve warm or at room temperature.
  13. Store leftovers: Cover and store at room temperature for up to 2 days or refrigerate up to 1 week. Reheat slices for 10 seconds in the microwave for best flavor. Note that the crunchy topping may soften after a couple of days.

Notes

  • Make sure buttermilk and water are warmed to around 110°F to activate the yeast properly without killing it.
  • If dough is sticky while kneading, add flour a teaspoon at a time but avoid making dough dry.
  • Cover the rising dough to maintain moisture and encourage proper fermentation.
  • The twisted loaf shape creates beautiful swirls and textures in the baked bread.
  • Tenting with foil after 20 minutes prevents the topping from burning while the bread finishes baking.
  • Leftover bread is delicious warmed briefly but the crunchy topping softens over time.

Keywords: Cinnamon Bread, Sweet Bread, Breakfast Bread, Yeast Bread, Cinnamon Sugar, Homemade Bread

Find it online: https://kitchenbyclara.com/cinnamon-crunch-bread-recipe/