Description

Cinnamon Crunch Bread is a soft, sweet, and fragrant yeast bread with a delightful cinnamon-sugar filling and a crunchy cinnamon topping. Perfect for breakfast or dessert, this homemade loaf combines tender dough with a rich cinnamon swirl, and a buttery crumble topping that adds a satisfying texture. The bread is made from scratch and baked to golden perfection, offering a comforting aroma and taste that is irresistible.

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 for hands/work surface

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

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

Prepare the dough: Whisk the warm buttermilk, warm water, yeast, and 2 tablespoons of sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes or until foamy on top.
Add remaining ingredients: Add the remaining sugar, melted butter, egg, salt, and 1 cup of flour. Beat on low speed for 30 seconds, then scrape down the bowl sides. Add the remaining flour and beat on low speed until the dough comes together and pulls away from the sides, about 2 minutes. If no mixer, mix with wooden spoon or spatula.
Knead the dough: Using the dough hook, knead for an additional 5 minutes, or knead by hand on a floured surface for 5 minutes. Add small amounts of flour if dough is too sticky, but keep it soft. The dough should be elastic and pass the windowpane test.
First rise: Lightly grease a large bowl. Place dough inside and turn to coat in oil. Cover with foil, plastic wrap, or towel. Let rise in warm place for 1.5-2 hours, until doubled in size.
Prepare loaf pan: Grease a 9×5-inch loaf pan.
Roll out dough: Punch down dough to release air and place on floured surface. Roll into approximately a 9×15 inch rectangle.
Add filling: Spread softened butter over dough, leaving a 1/2 inch border. Mix brown sugar and cinnamon and sprinkle evenly over butter.
Roll and twist dough: Roll dough tightly into a 15-inch log. Place seam side down, then cut log lengthwise in half. Cross one half over the other to form an X, twist tightly, and pinch edges to seal. Place in loaf pan, cover, and rest for 30 minutes to rise slightly.
Preheat oven: Adjust oven rack to lower third position. Place a baking sheet on the lower rack to catch drips. Preheat oven to 350°F (177°C).
Prepare topping: Whisk melted butter, brown sugar, cinnamon, and flour together. Spoon evenly over the loaf before baking.
Bake: Bake for 45-55 minutes until golden brown and the top sounds hollow when tapped. Tent the loaf with foil after about 20 minutes to avoid excessive browning.
Cool and serve: Remove bread from oven and cool 10 minutes in pan. Then transfer to wire rack to cool completely. Slice and serve warm or at room temperature. Store at room temperature for 2 days or refrigerate up to 1 week. Warm slices briefly for best flavor.

Notes

Use bread flour for best texture but all-purpose flour can substitute if needed.
Ensure buttermilk and water are warmed to about 110°F to activate yeast properly.
Do not add too much flour during kneading; dough should remain soft and slightly tacky.
The windowpane test is a good indicator for proper dough kneading.
If the top browns too quickly, tent the loaf with aluminum foil to prevent burning.
The cinnamon crunch topping will lose some crunch after a couple of days but the bread remains delicious.
Leftover bread can be refreshed by microwaving slices for 10 seconds.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: cinnamon bread, cinnamon swirl bread, homemade bread, sweet bread, breakfast bread, cinnamon sugar bread