Photographers Guide to the Great Smoky Mountains

Cinnamon Bread

Cinnamon Bread



  • 1 cup Milk
  • 6 Tablespoons Salted Butter
  • 2-½ teaspoons Active Dry Yeast
  • 3 whole Eggs
  • ⅔ cup Sugar
  • 3-½ cups All-purpose Flour
  • 1 teaspoon Salt
  • 2 Tablespoons Cinnamon
  • Egg And Milk, Mixed Together, For Brushing
  • Softened Butter, For Smearing And Greasing


  1. Remove the eggs from the refrigerator a few hours before you begin preparation (if they are too cold they will interfere with the yeast).
  2. Heat the butter in a saucepan with one cup of milk but don't let it boil. Let the milk and butter cool (warmer than lukewarm but not overly warm) and then add the yeast. Stir the mixture just a little bit and let it sit for 10 minutes.
  3. MIx ⅓ cup of sugar and two of the eggs in the mixer bowl with the paddle attachment, beating until it is totally combined, then pour in the yeast mixture and give it a light stir.
  4. Combine half of the flour and the salt and mix it on medium speed until combined, then add the rest of the flour and mix until it is just combined.
  5. Switch out the paddle for the dough hook and knead the dough on medium speed for about 10 minutes. If, after 10 minutes, the dough seems overly sticky, add ¼ cup of flour and knead for another five minutes (the dough should be slightly sticky, sticking to your finger just a little bit, but not overly sticky or messy).
  6. Warm a metal bowl by filling it with hot water and allowing it to sit for a few minutes (or stick a glass bowl into the microwave for a few minutes to get it warm).
  7. Pour a little canola oil in the bottom of the bowl and then add the dough, tossing the dough around to coat it in oil. Cover the bowl with plastic wrap and then set it in a spot that is slightly warm but draft-free. Allow the dough to rise for at least two hours.
  8. Turn the dough out onto the work surface and roll it out into a rectangle sticking your loaf pan in front of the dough to make sure it is not too wide. Use your hands to straighten and mold the sides of the rectangle . Smear a few tablespoons of softened (room temperature) butter over the surface of the dough.
  9. Mix ⅓ cup of sugar and the cinnamon together and sprinkle it evenly over the top of the dough.
  10. Starting at the back, roll the dough toward you carefully making a neat, tight roll of dough. Pinch the seam closed.
  11. Generously butter the load pan and place the roll in the pan, seam side down. Cover with plastic wrap and let it rise 1-½ to 2 hours.
  12. In a small bowl combine an egg with a splash of milk, wisking it together with a fork and brush it over the surface of the dough.
  13. Bake it in a traditional 350 degree oven for 40 minutes (or for 30 minutes in a convection oven) on a middle or low rack.
  14. Remove the loaf from the pan and allow it to cool. Slice and serve or make cinnamon toast or French toast with it.
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Cinnamon Bread
Nutrition Facts
Servings: 12
Amount per serving:
Calories: 165
Total Fat: 7 g
  Saturated Fat: 4 g
  Monounsaturated Fat: 2 g
  Polyunsaturated Fat: 0 g
  Trans Fat: 0 g
Cholesterol: 52 mg
Sodium: 258 mg
Potassium: 73 mg
Total Carbohydrate: 22 g
  Dietary Fiber: 1 g
  Sugars: 7 g
Protein: 4 g
Vitamin A: 5%
Vitamin C: 1%
Calcium: 5%
Iron: 8%
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