Name: Cinnamon Crunch Bread Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 3 h 10 min
Cuisine: American
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 + 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; 2 Tablespoons (28g) unsalted butter, melted; 1/3 cup (67g) packed light or dark brown sugar; 1 and 1/2 teaspoons ground cinnamon; 2 teaspoons all-purpose flour or bread flour

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 and leveled), plus more as needed

3 Tablespoons (43g) unsalted butter, extra soft

1/3 cup (67g) packed light or dark brown sugar (for filling)

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: Whisk the warm buttermilk, warm water, yeast, and 2 tablespoons of granulated sugar together in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Cover and let sit for 5 minutes until foamy.

Step 2: Add the remaining sugar, melted butter, egg, salt, and 1 cup of flour. Beat on low speed for 30 seconds, scrape the bowl, then add the remaining flour. Beat until the dough pulls away from the bowl, about 2 minutes.

Step 3: Switch to the dough hook and knead the dough for 5 minutes, or knead by hand on a floured surface for 5 minutes. Add flour sparingly if the dough is too sticky; it should be soft but not dry.

Step 4: Lightly grease a large bowl, place the dough inside, turning to coat all sides. Cover and let rise in a warm spot for 1.5 to 2 hours until doubled in size.

Step 5: Grease a 9×5-inch loaf pan. Punch down the dough, roll it out on a floured surface into a 9×15 inch rectangle.

Step 6: Spread the softened butter evenly over the dough, leaving a 1/2 inch border. Mix brown sugar and cinnamon, then sprinkle over the butter.

Step 7: Tightly roll the dough into a 15-inch log, place seam-side down. Cut the log in half lengthwise using a serrated knife. Cross one half over the other forming an X, twist together tightly, and pinch edges to seal. Place in the loaf pan, cover, and let rest for 30 minutes.

Step 8: Preheat the oven to 350°F (177°C) and position the rack in the lower third. Place a baking sheet on the lower rack to catch drips.

Step 9: Whisk melted butter, brown sugar, cinnamon, and flour for the topping. Spoon evenly over the loaf.

Step 10: Bake for 45-55 minutes until golden and hollow-sounding when tapped. Tent with foil after 20 minutes to prevent over-browning. Cool in the pan for 10 minutes, then transfer to a wire rack.

Step 11: Slice and serve warm or room temperature. Store leftovers covered at room temperature for 2 days or refrigerate up to 1 week.

Tips & Variations

Use light or dark brown sugar for the filling and topping depending on your preference for a more mellow or richer flavor.

Let the dough rise in a slightly warm environment, like inside an off oven with the light on, for faster fermentation in cooler kitchens.

If the butter for spreading is too hard, microwave it briefly to make spreading easier without melting completely.

For extra crunch, you can sprinkle some chopped nuts on the topping before baking.

FAQs

Can I use regular milk instead of buttermilk?

You can substitute regular milk mixed with a teaspoon of lemon juice or vinegar to mimic buttermilk. Let it sit for 5 minutes before using.

How do I know when the bread is fully baked?

The bread is done when it is golden brown on top and sounds hollow when you gently tap the crust. If you have a thermometer, the internal temperature should reach about 190°F (88°C).