Cinnamon Sugar Bread: Recipe, Tips & Variations

Cinnamon sugar bread is a sweet yeast-raised bread featuring a spiral of cinnamon and sugar swirled throughout the loaf. The ideal version has a soft, tender crumb, balanced sweetness, and a warm cinnamon flavor that's aromatic but not overpowering. This classic treat can be made as a pull-apart loaf, braided design, or simple rectangular shape, with the cinnamon sugar mixture creating beautiful marbling when sliced.

Cinnamon sugar bread remains one of the most beloved sweet breads across American households, combining the comforting familiarity of homemade bread with the irresistible allure of cinnamon sugar. Unlike cinnamon rolls which require individual portioning, this versatile bread offers the same delightful flavors in a convenient loaf format perfect for breakfast, brunch, or dessert.

The Essential Components of Perfect Cinnamon Sugar Bread

Creating exceptional cinnamon sugar bread requires understanding three critical elements: the dough foundation, the cinnamon sugar filling, and the baking technique. Each component plays a vital role in determining the final texture, flavor, and appearance of your bread.

Dough Quality Matters Most

The foundation of great cinnamon sugar bread starts with a properly developed dough. Unlike quick breads that rely on chemical leaveners, authentic cinnamon sugar bread uses yeast for that distinctive light, airy texture. The dough should be smooth, elastic, and slightly tacky but not sticky. Over-flouring is the most common mistake that leads to dry, dense bread.

Perfecting the Cinnamon Sugar Mixture

The ratio of cinnamon to sugar makes or breaks your bread. Our testing reveals that a 1:8 ratio (1 part cinnamon to 8 parts sugar) creates the ideal balance for most palates. Adding a tablespoon of melted butter to the mixture helps it adhere to the dough and creates those desirable pockets of caramelized sweetness during baking.

Cinnamon Type	Flavor Profile	Best For
Ceylon	Mild, sweet, complex	Delicate breads, subtle flavor
Cassia	Strong, robust, spicy	Traditional cinnamon bread
Blended	Balanced, versatile	Most home baking applications

Classic Cinnamon Sugar Bread Recipe

This tested recipe produces a perfectly textured loaf with just the right amount of sweetness and spice. The method includes professional techniques that ensure consistent results every time.

Ingredients

• 3 1/4 cups (410g) all-purpose flour, plus extra for dusting
• 1/4 cup (50g) granulated sugar
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 teaspoon salt
• 1 cup (240ml) warm milk (110°F/43°C)
• 1/4 cup (60g) unsalted butter, melted
• 1 large egg, room temperature

Cinnamon Sugar Filling

• 1/2 cup (100g) granulated sugar
• 2 1/2 teaspoons ground cinnamon
• 2 tablespoons melted butter

Step-by-Step Baking Instructions

Dough Preparation

In a large mixing bowl, combine warm milk, 1 tablespoon of the sugar, and yeast. Let sit for 5-7 minutes until foamy. This yeast activation test ensures your leavening agent is active before proceeding. Add melted butter, egg, remaining sugar, and salt, whisking to combine.

Gradually incorporate flour, 1/2 cup at a time, until a shaggy dough forms. Turn onto lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 5-7 minutes on medium speed.

First Rise

Place dough in a lightly greased bowl, turning to coat. Cover with damp cloth and let rise in a warm spot until doubled in size, approximately 1-1.5 hours. The dough should spring back slowly when gently pressed with a finger.

Rolling and Filling

On a lightly floured surface, roll the risen dough into a 16x12 inch rectangle. Brush evenly with melted butter, leaving a 1/2 inch border. Mix sugar and cinnamon, then sprinkle evenly over buttered surface. Starting from the long side, roll dough tightly into a log, pinching seam to seal.

Shaping and Final Rise

Place the rolled log seam-side down in a greased 9x5 inch loaf pan. Tuck ends under if necessary. Cover and let rise until the dough crowns about 1 inch above the pan rim, approximately 45-60 minutes.

Baking to Perfection

Preheat oven to 350°F (175°C). Bake for 30-35 minutes until golden brown and internal temperature reaches 190°F (88°C). Remove from pan immediately and cool on wire rack. Resist cutting until completely cooled to prevent gummy texture.

Troubleshooting Common Cinnamon Sugar Bread Problems

Even experienced bakers encounter issues with cinnamon sugar bread. Understanding these common problems helps ensure success:

Dense or Heavy Texture

This typically results from over-flouring the dough or insufficient kneading. Measure flour properly using the spoon-and-level method, not scooping directly from the bag. The dough should feel slightly tacky but not stick to clean fingers.

Cinnamon Sugar Leakage

If your filling oozes out during baking, you've likely used too much butter in the filling or didn't seal the dough roll properly. Use only enough butter to moisten the surface, and ensure the seam is well-sealed before the final rise.

Uneven Cinnamon Distribution

For consistent flavor throughout, mix your cinnamon and sugar thoroughly before applying. Sifting the mixture helps prevent clumping and ensures even distribution across the dough surface.

Variations to Elevate Your Cinnamon Sugar Bread

Once you've mastered the basic recipe, try these professional variations that transform this classic:

Nutty Cinnamon Swirl

Add 1/2 cup finely chopped pecans or walnuts to your cinnamon sugar mixture for added texture and flavor complexity. Toast the nuts first for maximum aroma.

Cream Cheese Swirl Cinnamon Bread

Spread a thin layer of sweetened cream cheese (4 oz cream cheese + 1/4 cup sugar + 1 egg yolk) over the dough before adding the cinnamon sugar for a marbled effect reminiscent of cinnamon rolls.

Whole Wheat Cinnamon Sugar Bread

Substitute up to half the all-purpose flour with whole wheat flour for added nutrition. Increase liquid by 1-2 tablespoons as whole wheat absorbs more moisture.

Serving and Storage Recommendations

Cinnamon sugar bread tastes best when served at room temperature. For optimal freshness, store in an airtight container at room temperature for up to 3 days. Slicing only what you'll consume immediately helps maintain moisture in the remaining loaf.

For longer storage, wrap tightly in plastic wrap and then aluminum foil before freezing. Thaw at room temperature for 2-3 hours before serving. Avoid refrigeration, which accelerates staling.

Frequently Asked Questions

What's the best cinnamon to sugar ratio for cinnamon sugar bread?

The ideal cinnamon to sugar ratio for most palates is 1:8 (1 part cinnamon to 8 parts sugar). This creates a balanced flavor where the cinnamon is present but not overpowering. For stronger cinnamon flavor, increase to 1:6 ratio, but avoid exceeding 1:4 as this can create bitterness. Always mix the cinnamon and sugar thoroughly before applying to ensure even distribution.

Why does my cinnamon sugar bread collapse after baking?

Collapse after baking usually indicates underbaking or excessive moisture in the filling. Ensure your bread reaches 190°F (88°C) internal temperature before removing from the oven. Too much butter in the cinnamon sugar mixture can create steam pockets that collapse as the bread cools. Use only enough butter to moisten the dough surface—about 2 tablespoons for a standard loaf.

Can I make cinnamon sugar bread without yeast?

While traditional cinnamon sugar bread uses yeast for its characteristic light texture, you can create a quick bread version using baking powder or baking soda as leaveners. However, the texture and flavor profile will differ significantly from yeast-raised bread. Quick bread versions tend to be denser and more cake-like, lacking the airy structure and subtle fermented flavor of yeast bread. For authentic results, yeast remains the preferred leavening method for cinnamon sugar bread.

How do I prevent my cinnamon sugar filling from leaking out during baking?

To prevent filling leakage, use only enough melted butter to moisten the dough surface (about 2 tablespoons), not saturate it. Roll the dough tightly and seal the seam well by pinching it closed. When placing in the loaf pan, tuck the ends underneath. Additionally, allow proper rising time before baking—under-risen dough has less structure to contain the filling during baking.