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Cinnamon Crunch Bread Recipe

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4 from 11 reviews

  • Author: Molly
  • Total Time: 4 hours 20 minutes
  • Yield: 1 loaf (about 1 serving)

Description

This Cinnamon Crunch Bread is a delightful homemade yeast bread featuring a soft, tender crumb swirled and twisted with a cinnamon sugar filling. It’s topped with a sweet, crunchy cinnamon streusel that bakes into a golden crust. Perfect for breakfast, snack, or dessert, this recipe uses a stand mixer for dough preparation and involves kneading, rising, rolling, and baking, resulting in a flavorful and impressive loaf with a satisfying texture.

Ingredients

Dough

  • 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 & leveled), plus more as needed

Filling

  • 3 Tablespoons (43g) unsalted butter, extra soft
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 and 1/2 teaspoons ground cinnamon

Cinnamon Crunch Topping

  • 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

  1. Prepare the dough: In the bowl of a stand mixer fitted with a dough hook or paddle attachment, whisk together the warm buttermilk, warm water, yeast, and 2 tablespoons of granulated sugar. Cover and let it sit for 5 minutes until foamy to activate the yeast.
  2. Mix dough ingredients: Add the remaining sugar, melted butter, egg, salt, and 1 cup of flour to the yeast mixture. Beat on low speed for 30 seconds, scrape down the bowl, then add the remaining flour. Beat on low speed until the dough pulls away from the sides, about 2 minutes. If you don’t have a mixer, mix by hand using a wooden spoon until combined.
  3. Knead the dough: Switch to the dough hook and knead in the mixer for 5 minutes or knead by hand on a lightly floured surface for 5 minutes. Add small amounts of flour if the dough is too sticky but avoid making it dry. The dough should be soft and elastic, passing the windowpane test.
  4. First rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough inside, turn to coat, cover with plastic wrap or towel, and let rise at room temperature for 1.5 to 2 hours until doubled in size.
  5. Prepare loaf pan and roll dough: Grease a 9×5-inch loaf pan. Punch down the risen dough to release air, place it on a floured surface, and roll it into approximately a 9×15 inch rectangle.
  6. Apply filling: Spread softened butter evenly over the dough, leaving a 1/2 inch border. Mix brown sugar and cinnamon, then sprinkle evenly over the buttered surface.
  7. Roll and twist dough: Tightly roll the dough into a 15-inch log. Place seam side down, then cut lengthwise in half with a serrated knife. Criss-cross one half over the other and twist the two strips tightly together. Pinch edges to seal and place in the prepared loaf pan. Cover and let rest for 30 minutes to allow a slight second rise.
  8. Preheat oven: Move the oven rack to the lower third position and place a baking sheet on the lower rack to catch drips. Preheat oven to 350°F (177°C).
  9. Prepare cinnamon crunch topping: Whisk together melted butter, brown sugar, cinnamon, and flour. Spoon this mixture evenly over the rested dough in the loaf pan right before baking.
  10. Bake: Bake for 45-55 minutes until the loaf is golden brown and sounds hollow when tapped. If the top browns too quickly, tent with foil after about 20 minutes of baking. Once done, remove the loaf from the oven and transfer it to a wire rack.
  11. Cool and serve: Let the bread cool in the pan for 10 minutes before removing to the wire rack to cool completely. Slice and serve warm or at room temperature. Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 1 week. Warm slices briefly in the microwave for a fresh taste; note the topping may lose crunchiness after a couple of days.

Notes

  • Use bread flour for best texture but all-purpose flour can be substituted.
  • Ensure liquids are warmed to about 110°F to properly activate yeast.
  • The windowpane test helps determine if the dough is kneaded enough for good gluten development.
  • Tenting with foil during baking prevents the topping from burning while the bread finishes baking.
  • Softened butter for the filling spreads easier; microwave briefly if needed.
  • This bread is best enjoyed fresh but can be stored as noted for convenience.
  • Leftover bread tastes great warmed but topping crunchiness diminishes after a couple of days.
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeglimpse.com/cinnamon-crunch-bread-recipe/