Cinnamon bread - Frederikke Wærens
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Cinnamon bread

Spongy, warm and delicious pull-apart cinnamon bread—nothing beats it. I baked this pull-apart cinnamon bread today when I a friend came by to visit. It tasted delicious, so of course you had to have the recipe! I made another bread similar to this one with cheese, garlic and parsley (see recipe here). There are lots of other recipes for bread and swirls with cinnamon here on the blog, including these cinnamon swirls with vanilla custard. Enjoy!

Cinnamon bread

Recipe for 6-8 persons
Prep 1 hr 10 mins
Cook 35 mins
Total 2 hrs





Start by dissolving the yeast in half of the lukewarm milk in a food mixer. Once it has dissolved, pour in the rest of the milk. Add the salt, sugar, eggs, butter and cardamom and stir well. Now add about half the flour and knead the dough in the machine. Then add the flour until the dough is no longer sticky and releases from the bowl as it mixes. Cover the bowl with a dish towel and allow the dough to rise for 1 hour.


Mix all ingredients well with a fork and set aside until needed.

How to assemble the bread:

Heat the oven to 185 C convection.

Roll out the dough into a rectangle on a floured surface. Spread the filling over the entire dough. Cut the dough into 3 equally-wide strips and place them one on top of each other, so your bread has 3 layers with the filling on the top. Cut this into squares that fit with the short end in a large loaf pan (3 L). Line the squares next to each other in the loaf pan until it’s completely filled. Let the bread rise for about 30 minutes under a dish towel. Brush the bread with an egg wash and bake the bread in the oven for 30-35 minutes until it’s cooked through. You can take the bread out of the pan and bake it a little longer if the bottom needs a bit more. Eat the bread while it’s warm and freshly baked—that’s the best. Enjoy!

If you would like to frost the bread, mix some confectioner’s sugar with boiling water for a glaze. Drip the glaze over the warm cinnamon bread.


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