Nothing says cozy like a slice of freshly baked cinnamon bread! This Cinnamon Crunch Bread combines a soft, buttery dough with a rich cinnamon–brown sugar swirl and a crisp, crunchy topping that feels straight from a bakery. Each bite is tender, flaky, and bursting with cinnamon flavor perfect for breakfast, brunch, or a comforting afternoon treat.
With simple ingredients and step-by-step instructions, you can create this show-stopping loaf right in your kitchen, impressing both family and friends.
❤️ Why You’ll Love This Recipe
• Buttery & Flaky – Enriched dough creates a tender, soft crumb with a flaky, almost croissant-like texture.
• Irresistible Crunch – The cinnamon crunch topping adds a bakery-style contrast to the soft bread.
• Deep Cinnamon Swirl – Twisting ensures cinnamon flavor in every slice.
• Showstopper Bread – Looks as beautiful as a babka, perfect for gifting or special occasions.
• Simple Ingredients – Made with pantry staples and easy-to-follow steps.
🛠 Tools You’ll Need
• 9×5-inch loaf pan
• Electric stand mixer (with dough hook or paddle attachment) 🎛️
• Large mixing bowl
• Wire rack
• Baking sheet (to catch drips)
🥄 Key Ingredients
For the Dough:
• Buttermilk & Water – Warmed to activate yeast.
• Instant or Active Dry Yeast – Leavening agent.
• Granulated Sugar – Feeds yeast and sweetens.
• Unsalted Butter – Melted and cooled for richness.
• Large Egg – Adds structure and softness.
• Salt – Balances flavor.
• Bread Flour – Creates extra chewiness (all-purpose works in a pinch).
For the Filling:
• Unsalted Butter – Extra soft for spreading.
• Brown Sugar & Ground Cinnamon – Classic cinnamon swirl filling.
For the Cinnamon Crunch Topping:
• Unsalted Butter – Melted.
• Brown Sugar & Ground Cinnamon – Sweet, crunchy topping.
• All-Purpose or Bread Flour – Helps bind topping into crumbles.
🍪 How to Make Cinnamon Crunch Bread
1. Activate Yeast: Whisk warm buttermilk, warm water, yeast, and 2 Tbsp sugar in a bowl. Cover and let sit for 5 minutes until foamy.
2. Mix Dough: Add remaining sugar, melted butter, egg, salt, and 1 cup flour. Beat on low 30 sec, scrape bowl, then add remaining flour. Mix until dough pulls away from sides (~2 mins).
3. Knead: Knead on floured surface 5–8 minutes until smooth and elastic.
4. First Rise: Place in greased bowl, turning once. Cover and let rise 1½–2 hours until doubled.
5. Assemble Bread: Punch down dough and roll into 12×18-inch rectangle. Spread extra soft butter, sprinkle with cinnamon–brown sugar filling, and roll tightly.
6. Twist: Cut log in half lengthwise. Criss-cross halves, twist together, pinch ends, and place in greased loaf pan.
7. Second Rise: Cover and rest 30 minutes. Preheat oven to 350°F (177°C).
8. Prepare Topping: Whisk melted butter, brown sugar, cinnamon, and flour until crumbly.
9. Bake: Spoon topping evenly on bread. Place baking sheet underneath. Bake 45–55 minutes until golden and internal temp 200–205°F (93–96°C).
10. Cool: Cool 10 minutes in pan, then transfer to wire rack before slicing.
💡 Tips for Success
• Use Bread Flour – Adds chewiness that contrasts with crunchy topping.
• Proper Kneading – Develops gluten for soft, elastic bread.
• Warm Liquids – Ensure 110°F (43°C) to activate yeast properly.
• Don’t Rush Rising – Full first rise is crucial for flavor and texture.
🆘 Bread Troubleshooting Guide
Problem: Dense bread.
Likely Cause: Under-kneaded or insufficient rise.
Solution: Knead full 5–8 minutes and allow dough to double.
Problem: Dry bread.
Likely Cause: Over-baking.
Solution: Remove at 200–205°F (93–96°C) internal temp.
Problem: Crunch topping dripped.
Likely Cause: Too much topping or not enough flour.
Solution: Use recommended flour, bake with tray under loaf.
👩🍳 Pro Chef Tips
• Make Ahead: Dough can rise in fridge overnight (up to 18 hrs). Bring to room temp 30 mins before shaping.
• Gifting: Wrap tightly in cellophane or decorative box.
• Toast It: Enhances crunch and flavor.
☕ Perfect Pairings
• Coffee: Sweet breakfast pairing.
• Tea: Black tea or spiced chai.
• Hot Chocolate: Cozy winter treat.
• Butter: Warm slice with butter is perfect.
📦 Storage Tips
• Room Temperature: Covered, up to 3 days.
• Freezer: Wrap in plastic + foil, freeze up to 3 months. Thaw overnight.
🍰 More Cloud-Cakes to Bake Next
👉 🍫 Classic German Chocolate Cake (With a Twist!) 🇩🇪✨
👉 Ultimate Unicorn Cake Recipe: A Magical, Rainbow-Topped Dessert 🦄🍰
👉 💗 Pink Velvet Cake Recipe: The Dreamiest Blush-Colored Dessert Ever 💕
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Cinnamon Crunch Bread Recipe 🍞✨ Soft, Flaky & Irresistibly Sweet
Description
Soft, buttery dough rolled and twisted with cinnamon–brown sugar filling, topped with crunchy cinnamon crumble.
Ingredients
For the Dough:
For the Filling:
For the Topping:
Instructions
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Step 1: Activate the Yeast
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In a medium bowl, combine the warmed buttermilk, warmed water, yeast, and 2 tablespoons of sugar. Stir gently until the yeast dissolves. Cover the bowl and let it sit for about 5 minutes, or until the mixture becomes foamy and bubbly. This indicates the yeast is active and ready to leaven the bread.
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Step 2: Mix the Dough
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Add the remaining sugar, melted and cooled butter, egg, salt, and 1 cup of the bread flour to the yeast mixture. Using a stand mixer fitted with a dough hook or a large spoon, mix on low speed for about 30 seconds. Scrape down the sides and bottom of the bowl to ensure everything is evenly incorporated. Gradually add the remaining flour and continue mixing until a cohesive dough forms, pulling away from the sides of the bowl. This should take around 2 minutes.
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Step 3: Knead the Dough
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Transfer the dough to a lightly floured surface. Knead by hand for 5–8 minutes until it becomes smooth, elastic, and slightly tacky to the touch. Proper kneading develops the gluten structure, which ensures a soft, chewy loaf with good rise.
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Step 4: First Rise
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Place the kneaded dough in a greased bowl and turn it once to coat the surface with oil. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1½–2 hours, or until it has doubled in size. This resting period allows the yeast to ferment, giving the bread flavor and light texture.
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Step 5: Shape the Bread
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After the first rise, punch down the dough gently to release excess air. Roll the dough into a 12x18-inch rectangle on a lightly floured surface. Spread the extra-soft butter evenly over the dough. Sprinkle the cinnamon–brown sugar filling over the butter layer. Starting from the long edge, roll the dough tightly into a log.
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Step 6: Twist and Place in Pan
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Using a sharp knife, slice the log in half lengthwise. Lay the two halves side by side with the cut sides facing up. Criss-cross the halves and twist them together carefully, pinching the ends to seal. Place the twisted dough into a greased 9x5-inch loaf pan.
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Step 7: Second Rise
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Cover the pan loosely and let the dough rest for 30 minutes while you preheat the oven to 350°F (177°C). During this time, the dough will puff slightly and become light and airy.
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Step 8: Prepare the Topping
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In a small bowl, whisk together the melted butter, brown sugar, cinnamon, and flour until the mixture forms a crumbly texture. Set aside.
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Step 9: Bake the Bread
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Spoon the cinnamon crunch topping evenly over the surface of the bread. Place a baking sheet under the loaf pan to catch any drips during baking. Bake the bread for 45–55 minutes, or until the top is golden brown and an instant-read thermometer inserted into the center reads 200–205°F (93–96°C).
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Step 10: Cool and Serve
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Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing. Enjoy warm or at room temperature for the best texture and flavor.