Dreamy Pioneer Woman Cinnamon Bread

There's something about homemade Pioneer Woman Cinnamon Bread that makes the house smell extra sweet and cinnamon-packed. When I bake this, the loaf turns out super soft and golden, and the cinnamon-sugar swirl in the middle keeps it nice and moist for days—great for lazy brunches or a quick snack with coffee.

The very first time I made this in my own kitchen my kids were hovering until it came out of the oven. Warm slices disappeared fast and they were already asking for me to bake it again the next weekend. Seriously nothing beats seeing everyone so happy over homemade bread.

Tasty Ingredients

• Softened butter: spread on the dough before rolling for extra-rich layers
• Egg and milk wash: brush on top to get that shiny golden color
• Cinnamon: snag some fresh cinnamon for the most knockout swirl
• Salt: sea salt makes the cinnamon flavor pop even more
• All purpose flour: unbleached gives you that chewy crumb and beautiful crust
• Granulated sugar: go for finely ground sugar—it melts in easier and is perfect for the dough and the center
• Large eggs: let them warm to room temp so the dough comes together smoothly
• Active dry yeast: use fresh yeast for a nice high loaf
• Unsalted butter: a good butter will give your bread a better bite
• Milk: pick whole milk if you want the plushest inside

Easy-to-Follow Steps

Bake:

Set your oven to three fifty. Whisk an egg with a bit of milk and brush the top of the loaf to make it sparkle. Bake it in the center for around forty minutes. It should turn a rich gold and sound hollow when you tap it. If it looks too tan too soon, drape on some foil for the last stretch.

Shape and Second Rise:

Scoop your dough onto a floured counter then press it into a rectangle, about a quarter inch thick. Smear on the softened butter and then dust your cinnamon sugar mixture on top. Roll it up tight from the long edge, seal that seam, and lay it seam down in a greased loaf pan. Slide a cover on and let it rise in your warmest corner for about an hour and forty-five minutes until nice and plump.

First Rise:

Rub a big bowl with oil, then put your dough in. Flip it so it gets oily all over. Toss on a cover. Leave it somewhere toasty so it can double in size—about two hours does it. If you poke it, the spot should bounce back kinda slowly.

Knead the Dough:

Swap the mixer for the dough hook and let it knead on medium for ten minutes. You want the dough elastic and a little bouncy, pulling away from the bowl easily. If it’s way too sticky, shake in a bit more flour, one tablespoon at a time. It should stay soft, not tough.

Make Initial Dough:

Start your stand mixer bowl with eggs and sugar, then blend using the paddle until creamy and lightened. Mix in your bubbly yeast liquid. Pour in half the flour and add the salt, then mix on low. Slowly add the rest of the flour as you go, mixing after each scoop. Stop when you’ve got a soft dough that just comes away from the bowl.

Prepare Yeast Mixture:

Gently heat the milk and butter together until the butter melts. Pull off the heat, let it cool a little so it’s just warm. Sprinkle on the yeast, stir gently, and let it chill for about ten minutes. Look for a bubbly, foamy surface—that’s your sign it’s working.

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I’m obsessed with the spiral of cinnamon sugar running through each piece. When I was a kid, I’d sneak into the kitchen just to grab those sugary slices and now my kids totally do the same thing.

Best Ways to Store

Hold onto leftovers in a tight wrap on the counter for up to three days. Wanna stretch it longer? Pop it in a sealed bag in your fridge. I like to slice and freeze it too so it’s grab-and-go when I want toast midweek.

Swaps and Alternatives

Don’t use whole milk? No big deal—swap for dairy-free or low-fat, but your bread will be a little less rich. Use brown sugar inside for a caramel flavor. Or roll in a handful of nuts or raisins before you shape the loaf if you’re into texture and extras.

Tasty Serving Ideas

This cinnamon bread is awesome as is, but you can toast it and add a big smear of cream cheese or some butter if you want more oomph. For special brunch, chop it into thick slices for French toast or bread pudding. We even wrap up pieces for neighbors during the holidays.

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Background and Culture

Breads with cinnamon swirl are classic American comfort food with roots in old European sweet breads. Making these brings back memories of family gatherings and old-school kitchens where baking meant sharing good times every day and during special holidays.

Common Recipe Questions

→ What's the trick to keeping this bread soft?

Let your loaf cool down all the way first. Then wrap it up with foil or plastic wrap so it stays moist and doesn't dry out.

→ Could I swap instant yeast in for active dry?

You sure can! Just use the same amount and toss it right in with your dry stuff—no need to soak or bubble it up first.

→ What's a nice way to enjoy this cinnamon bread?

This bread is awesome on its own, toasted with a bit of butter, or even turned into French toast if you want to get fancy.

→ How can I stop the swirl from falling apart?

When you roll up the dough, get it nice and tight. Don't overload on filling—this helps that swirl hold together in the oven.

→ Can you freeze extra slices?

Absolutely! Slice it up and wrap it snugly before popping in the freezer. Later on, just defrost at room temp or gently warm a slice whenever you want.