Bread Machine Cinnamon Bread

Three cut slices of cinnamon bread next to the loaf.

Bread Machine Cinnamon Bread

Bread machine cinnamon bread recipe makes soft white bread with a sweet cinnamon-sugar swirl throughout. It's an easy way to make cinnamon bread and is perfect for breakfast!

Course bread

Cuisine American

Prep Time 1 50

Cook Time 30

Rising 20

Total Time 2 40

Servings servings

Calories 202kcal

Author Kate @ I Heart Eating

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

US Customary - Metric

Instructions

Grease a 9x5-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