My mom wasn’t a big baker but she loved baking this cinnamon loaf. It’s sweet and satisfying in every bite.

My number one comfort spice. I use cinnamon in both sweet and savory dishes.

This recipe os from my Fall 2014 issue, instantly download the issue HERE.

Serves 8-10

1 envelope dry yeast

¼ cup warm water

3 cups all purpose flour

¼ cup+½ cup sugar

1⁄3 cup milk

3 tablespoons salted butter,

melted+more, for brushing

2 eggs

2 teaspoons cinnamon

confectioners’ sugar

  1. In a small bowl mix water and yeast and set aside.
  2. In the bowl or a stand-mixer, add flour and ¼ cup sugar.
  3. With the mixer going on low, pour in the milk, yeasted water, and melted butter.
  4. Add the eggs, 1 at a time.
  5. Let the machine mix for 10–12 minutes.
  6. Cover the dough with plastic wrap and let it rise for 1 hour.
  7. Preheat oven to 350°F.
  8. In a small bowl mix ½ cup sugar and cinnamon.
  9. Roll out the dough on a floured surface to about 10x12”.
  10. Sprinkle with cinnamon sugar and roll together to form a loaf.
  11. Place on a baking tray lined with parchment paper.
  12. Use scissors and make V-shape cuts to the top of the loaf. Spread them apart so the loaf looks braided.
  13. Let it rise for 30 minutes.
  14. Bake until golden. This will take about 20 minutes.
  15. As soon as the loaf comes out of the oven, brush it with melted butter.
  16. Cool on a wire rack
  17. In a small bowl, mix confectioners’ sugar and water to make a glaze.
  18. Glaze the loaf and serve.


Photography by FOOD+STYLING by Paul Lowe | PHOTOGRAPHY by Kristin Gladney

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