Bread machine cinnamon bread is soft, tender, and perfectly swirled with warm cinnamon-sugar. It’s an easy, set-it-and-forget-it loaf that makes incredible toast, French toast, or snacking bread.
This Bread Machine Cinnamon Bread is one of the easiest ways to make a homemade cinnamon swirl loaf without any fuss. The bread machine handles the mixing, kneading, and rising, and all you have to do is roll it out, sprinkle on the cinnamon-sugar filling, and bake.
The result is a soft, tender loaf with beautiful ribbons of cinnamon-sugar throughout that tastes like it came from a bakery. It’s perfect for breakfast, snacking, or turning into the best toast or French toast.
The bread also makes a great homemade gift. If you love simple bread machine recipes, this cinnamon bread is a must-try!
Ingredient notes and substitutions
- Milk: Whole milk will give you slightly richer, softer bread. You could also use 2% milk or nondairy milk if you want to make the loaf dairy-free.
- Oil: I like to use olive oil in this recipe.
- All-purpose flour: I use all-purpose flour instead of bread flour because bread flour make the loaf chewier.
How to make bread machine cinnamon bread
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below. For more tips, check out my bread machine baking guide.
Step 1: Grease a 9×5-inch loaf pan. Set aside.
Step 1: Add dough ingredients in the order given by your bread machine. It’s usually wet ingredients, dry ingredients, then yeast in a little indent in the flour.
Step 3: Press dough cycle.
Step 4: Once the cycle has ended, place the dough on a heavily floured surface and roll out dough out into a rectangle that’s about 12 x7.
Step 5: Sprinkle with cinnamon sugar.
Step 6: Roll up from the short end and tuck the ends up the loaf.
Step 7: Place the rolled up dough in the prepared loaf pan.
Step 8: Cover with a towel and let rise about 20-30 minutes, or until the top of the bread reaches the edge of the pan.
Step 9: Preheat oven to 350F, use lower oven rack. Place the bread pan on a cookie sheet or rimmed baking sheet.
Step 10: Bake for about 30-40 minutes. Check at about twenty minutes, and tent with foil if browning too quickly.
Step 11: Let the bread cool in the pan for about 10 minutes before removing to a wire rack to cool.
Recipe Tips!
- Bread machine model: I have four different bread machines that I use to test my recipes. I have an older Cuisinart as well as the newer Cuisinart model. I also have the KBS, and a Hamilton Beach.
- Dairy-free: To make the loaf dairy-free, use a dairy-free milk, like almond milk.
- Filling: I’ve tried making the bread with more cinnamon sugar filling, but the filling leaked out.
- Freezing: You can freeze the baked and cooled loaf by letting the loaf cool to room temperature, wrapping tightly in plastic wrap, and placing in a freezer-safe container for up to 1 month.
Storage
Store any leftover cinnamon bread in an airtight container at room temperature. The bread will keep for about 3 days when properly stored.
More cinnamon bread recipes!
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Bread Machine Cinnamon Bread
Equipment
Ingredients
Dough
- 1 cup warm water about 105F
- ½ cup whole milk
- 3 tablespoons neutral oil
- 3 ½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- 1 ½ teaspoons bread machine yeast
Cinnamon sugar
- ¼ cup granulated sugar
- 1 ½ tablespoons ground cinnamon
Instructions
- Grease a 9×5-inch loaf pan. Set aside.
- Add dough ingredients in the order given by your bread machine. It’s usually wet ingredients, dry ingredients, then yeast in a little indent in the flour.1 cup warm water, ½ cup whole milk, 3 tablespoons neutral oil, 3 ½ cups all-purpose flour, 3 tablespoons granulated sugar, 1 teaspoon salt, 1 ½ teaspoons bread machine yeast
- Press dough cycle
- Once the cycle has ended, place the dough on a heavily floured surface and roll out dough out into a rectangle that’s about 12 x7.
- Sprinkle with cinnamon sugar.¼ cup granulated sugar, 1 ½ tablespoons ground cinnamon
- Roll up from the short end and tuck the ends up the loaf.
- Place the rolled up dough in the prepared loaf pan.
- Cover with a towel and let rise about 20-30 minutes, or until the top of the bread reaches the edge of the pan.
- Preheat oven to 350F, use lower oven rack. Place the bread pan on a cookie sheet or rimmed baking sheet.
- Bake for about 30-40 minutes. Check at about twenty minutes, and tent with foil if browning too quickly.
- Let the bread cool in the pan for about 10 minutes before removing to a wire rack to cool.
Notes
- Milk: Whole milk will give you slightly richer, softer bread. You could also use 2% milk or nondairy milk if you want to make the loaf dairy-free.
- Oil: I like to use olive oil in this recipe.
- All-purpose flour: I use all-purpose flour instead of bread flour because bread flour make the loaf chewier. To properly measure the flour weigh it or sift, lightly spoon into a measuring cup, and level. You can always knead a little more flour in after the cycle ends, but you can’t take flour out of the dough.
- Nutrition values are estimates.
Nutrition
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