Ingredients
Dough:
- 3 cups All-purpose flour
- ¼ cup Granulated sugar
- 2 ¼ teaspoons Active dry yeast
- ½ teaspoon Salt
- 1 cup Warm water (110-115°F)
- 2 tablespoons Unsalted butter, softened
Filling:
- 2 tablespoons Ground cinnamon
- ½ cup Granulated sugar
Instructions
1. Activate Yeast: Dissolve yeast in warm water with a pinch of sugar. Let sit for 5 minutes until frothy.
2. Mix Dough: Combine flour, sugar, salt, and softened butter in a bowl. Add yeast mixture and mix until a soft dough forms.
3. Knead & Rise: Knead on a floured surface for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
4. Roll & Fill: Roll dough into a rectangle. Mix cinnamon and sugar; sprinkle evenly over dough, leaving a small border.
5. Shape: Roll tightly into a log and place in a greased 9×5 inch loaf pan.
6. Second Rise: Cover and let rise for 30-45 minutes until puffy.
7. Bake: Bake at 350°F for 35-40 minutes until golden brown.
8. Cool: Remove from pan and cool on a wire rack for at least 15 minutes before slicing.
Notes
- Yeast Temp: Use a thermometer to ensure water is 110-115°F; too hot kills yeast, too cold won’t activate it.
- Tightly Roll: Rolling the dough tightly is the secret to preventing large air gaps or “tunnels” in your bread.
- Kneading: The dough is ready when it springs back after being poked.
- Make Ahead: You can allow the dough to rise in the refrigerator overnight. Let it come to room temperature before shaping.
- Storage: Store in an airtight container for 3 days or freeze for up to 2 months.
- Prep Time: 30
- Cook Time: 40
- Category: Bread
- Method: Baking
- Cuisine: American