Introduction

Cinnamon Crunch Bread is a delightful, soft loaf layered with a sweet cinnamon filling and topped with a crunchy cinnamon sugar crust. It’s perfect for breakfast or an afternoon treat with a cup of coffee. This recipe guides you through making a rich, flavorful bread with a satisfying twist.

A close-up view of a cinnamon babka loaf resting on a wooden board, with one thick slice cut and lying in front. The bread shows several soft, fluffy layers of light beige dough twisted with swirls and streaks of dark brown cinnamon filling. The top and outer crust are a rough textured, deep golden brown color with a crumbly cinnamon sugar streusel topping. Crumbs are scattered around the sliced piece, adding to the fresh and homely feel. The background is a white marbled texture, keeping the focus on the rich details of the bread’s layers and topping. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
3 Tablespoons (43g) unsalted butter, extra soft

1/3 cup (67g) packed light or dark brown sugar
1 and 1/2 teaspoons ground cinnamon (for filling)
2 Tablespoons (28g) unsalted butter, melted (for topping)

1/3 cup (67g) packed light or dark brown sugar (for topping)
1 and 1/2 teaspoons ground cinnamon (for topping)
2 teaspoons all-purpose flour or bread flour (for topping)

Instructions

Step 1: 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 the granulated sugar. Cover and let it sit for 5 minutes, until foamy on top.
Step 2: Add the remaining sugar, melted butter, egg, salt, and 1 cup of the flour. Beat on low speed for 30 seconds. Scrape down the bowl, then add the remaining flour. Beat on low speed until the dough forms and pulls away from the bowl sides, about 2 minutes. If you don’t have a mixer, mix with a sturdy spoon or spatula.
Step 3: Switch to the dough hook if using a mixer, and knead the dough for 5 minutes more. Alternatively, knead by hand on a lightly floured surface for 5 minutes. Add flour sparingly if sticky; dough should remain soft and slightly tacky. Check kneading by performing the windowpane test: stretch a small piece until thin and translucent without tearing.

Step 4: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl and turn to coat with oil. Cover with foil, plastic wrap, or a towel and let it rise in a warm spot until doubled in size, about 1.5 to 2 hours.
Step 5: Grease a 9×5-inch loaf pan. Punch down the risen dough and place it on a floured surface. Roll out with a floured rolling pin into a rectangle about 9×15 inches.
Step 6: Spread the 3 tablespoons of softened butter evenly over the dough, leaving a 1/2 inch border clear. Mix the brown sugar and 1 1/2 teaspoons cinnamon together, then sprinkle the mixture over the butter layer.

Step 7: Roll the dough tightly into a 15-inch log and place it seam-side down. Use a sharp serrated knife to cut the log lengthwise in half. Cross one half over the other forming an X, then twist the halves tightly together. Pinch the edges to seal and place the twisted loaf into the prepared pan. Cover and let rest for 30 minutes to rise slightly.
Step 8: Position the oven rack in the lower third and place a baking sheet on the bottom rack to catch drips. Preheat oven to 350°F (177°C).
Step 9: For the topping, whisk together melted butter, brown sugar, cinnamon, and flour. Spoon this mixture evenly over the loaf just before baking.

Step 10: Bake the bread for 45-55 minutes until golden brown and hollow-sounding when tapped. If browning too fast, tent loosened foil over the loaf after 20 minutes. Remove from oven and cool 10 minutes in the pan, then transfer to a wire rack to cool completely.
Step 11: Slice and serve warm or at room temperature. Enjoy the sweet cinnamon layers and crunchy topping!

Tips & Variations

Use either light or dark brown sugar in the filling and topping for a subtle difference in sweetness and depth of flavor.

For extra cinnamon flavor, sprinkle a bit of ground cinnamon on the loaf before adding the crunchy topping.
If you don’t have buttermilk, make a substitute by adding 1 tablespoon vinegar or lemon juice to 1/2 cup milk and letting it sit for 5 minutes.
Try adding chopped nuts or raisins to the filling for added texture and taste.

Storage

Store leftover bread covered at room temperature for up to 2 days, or in the refrigerator for up to 1 week. Reheat slices in the microwave for about 10 seconds to refresh softness and aroma. Note that the cinnamon crunch topping may lose some crispness after a day or two.

How to Serve

Several slices of cinnamon swirl bread are close together, showing layers of soft, light beige bread with swirls of dark brown cinnamon filling. The bread texture looks fluffy and slightly crumbly with bits of cinnamon sugar on the surface. The slices do not have a plate or bowl and are placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour if you don’t have bread flour. The bread may be a little less chewy but will still be delicious.

How do I know if my yeast is still active?

When you mix yeast with warm water and a bit of sugar, it should become foamy within 5-10 minutes. If no foam forms, your yeast may be inactive and it’s best to use fresh yeast for good rising.