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 for hands/work surface; 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 and leveled), plus more as needed

3 Tablespoons (43g) unsalted butter, extra soft

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

1 and 1/2 teaspoons ground cinnamon (for filling)

2 Tablespoons (28g) unsalted butter, melted (for topping)

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: Whisk the warmed buttermilk, warmed water, yeast, and 2 tablespoons of granulated sugar together 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.

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

Step 3: Switch to the dough hook if using a mixer, and knead the dough for 5 more minutes. If kneading by hand, work on a lightly floured surface for 5 minutes. Add flour sparingly if dough is too sticky. The dough should be soft and pass the windowpane test when ready.

Step 4: Lightly grease a large bowl. Place the dough inside, turning to coat with oil. Cover with foil, plastic wrap, or a towel and let rise in a warm spot until doubled, about 1.5 to 2 hours.

Step 5: Grease a 9×5-inch loaf pan. Punch down the dough and roll it out on a floured surface into a 9×15 inch rectangle.

Step 6: Spread the softened butter evenly over the dough, leaving a 1/2 inch border. Mix brown sugar and cinnamon and sprinkle over the butter layer.

Step 7: Tightly roll the dough into a 15-inch log and place it seam-side down. Cut the log in half lengthwise using a serrated knife. Cross one half over the other to form an X, then twist them tightly together. Pinch the edges to seal and place in prepared pan. Cover and let rest for 30 minutes for a slight rise.

Step 8: Preheat the oven to 350°F (177°C) and place a baking sheet on the lower rack to catch drips.

Step 9: Mix melted butter, brown sugar, cinnamon, and flour to make the topping. Spoon it evenly over the loaf before baking.

Step 10: Bake the bread for 45-55 minutes until golden and hollow-sounding when tapped. If the top browns too quickly, tent it with foil after 20 minutes. Cool in the pan for 10 minutes then transfer to a wire rack to cool completely.

Step 11: Slice and serve warm or at room temperature.

Tips & Variations

For extra softness, substitute half the bread flour with all-purpose flour.

Use dark brown sugar for a deeper molasses flavor in the filling and topping.

If you don’t have buttermilk, add 1 tablespoon of lemon juice or vinegar to milk and let sit for 5 minutes.

Try adding chopped nuts or raisins to the cinnamon sugar for extra texture.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast. Just be sure to proof it in the warm liquid with sugar for about 5 minutes until foamy before mixing it with the other ingredients.

Why did my bread turn out dense or heavy?

This can happen if the dough wasn’t kneaded enough, the yeast wasn’t active, or the dough didn’t rise fully. Make sure to knead until the dough is elastic and passes the windowpane test, and allow it to double in size during rising.