There’s a certain magic that fills the air during the Christmas season, isn't there? For me, that magic is often tied to scents – the pine needles of our tree, the faint aroma of roasting turkey, and most profoundly, the sweet, spicy embrace of Christmas Cinnamon Bread baking in the oven. I remember one crisp Christmas Eve, years ago, my grandmother, with flour dusting her apron and a twinkle in her eye, pulling a golden, swirled loaf from the oven. The entire house instantly filled with an intoxicating aroma of cinnamon, sugar, and warm yeast. It wasn't just bread; it was a promise of cozy mornings, family laughter, and the simple joy of sharing something truly homemade. That memory is etched in my heart, and it's the inspiration behind this recipe. This isn't just any cinnamon bread; it's *the* Christmas Cinnamon Bread – designed to bring that same warmth, comfort, and undeniable holiday spirit to your home.
Why This Christmas Cinnamon Bread is a Must-Try
- Unforgettable Aroma: The moment this Christmas Cinnamon Bread starts baking, your home will be infused with the most delightful holiday scent, guaranteed to get everyone in the festive spirit.
- Perfectly Soft and Fluffy: Our recipe ensures a tender, airy crumb that melts in your mouth, making each bite an absolute delight.
- Irresistible Cinnamon Swirl: A generous layer of buttery, brown sugar, and cinnamon filling creates a beautiful, flavorful swirl throughout the loaf.
- Holiday Breakfast or Dessert: While perfect for Christmas morning, this bread is versatile enough to be enjoyed as a festive dessert with a dollop of whipped cream or a warm cup of cocoa.
Key Ingredient Notes
All-Purpose Flour: The Foundation
Using good quality all-purpose flour is crucial for achieving the right texture in your Christmas Cinnamon Bread. While you might be tempted to substitute, sticking to all-purpose will give you that perfect balance of structure and tenderness. Make sure to measure your flour correctly – spoon it into the measuring cup and level it off, rather than scooping directly from the bag, which can compact the flour and lead to a dry, dense bread.
Active Dry Yeast: The Rise to Perfection
Yeast is the living, breathing heart of this Christmas Cinnamon Bread. Active dry yeast needs to be 'proofed' in warm liquid (milk in this case) to ensure it's alive and ready to work its magic. The milk should be warm to the touch, like a baby's bath – around 105-115°F (40-46°C). Too hot, and you'll kill the yeast; too cold, and it won't activate. If your yeast doesn't foam or bubble after about 5-10 minutes, it's likely expired, and you'll need to start with a fresh batch.
Cinnamon: The Star of the Show
For a Christmas Cinnamon Bread, the quality of your cinnamon truly makes a difference. Invest in a good quality, fresh ground cinnamon. A more potent, fragrant cinnamon will elevate the entire flavor profile of your bread, giving it that distinct, comforting warmth. Don't skimp here; it's called Christmas Cinnamon Bread for a reason!
Step-by-Step Guide with Pro Tips
Dough Preparation: The Heart of Your Christmas Cinnamon Bread
The journey to the perfect Christmas Cinnamon Bread begins with the dough. Don't rush this step, as a well-developed dough is key to a light and fluffy result.
Pro Tip: The Windowpane Test
To check if your dough is kneaded enough, perform the 'windowpane test'. Take a small piece of dough and gently stretch it. If you can stretch it thin enough to see light through it without tearing, it's ready! If it tears, keep kneading for a few more minutes.
Rolling and Filling: Creating the Signature Swirl
This is where the magic of the cinnamon swirl comes to life. Be generous with your filling; it's what gives this Christmas Cinnamon Bread its irresistible flavor.
Pro Tip: Even Spreading
When spreading the cinnamon sugar mixture, try to get an even layer right to the edges. This ensures every slice of your Christmas Cinnamon Bread has that beautiful, consistent swirl.
Baking and Glazing: The Grand Finale
The moment of truth! Watching your Christmas Cinnamon Bread turn golden brown and fill your kitchen with its heavenly aroma is truly satisfying.
Pro Tip: Cooling Patience
It's hard to resist, but let the bread cool slightly before slicing and serving. This allows the internal structure to set and the glaze to firm up, making for a cleaner slice and better texture.
Variations & Serving Suggestions
This Christmas Cinnamon Bread is delicious on its own, but a few twists can make it even more special:
- Nutty Delight: Add 1/2 cup of finely chopped pecans or walnuts to the cinnamon filling for an added crunch and depth of flavor.
- Citrus Zest: Incorporate 1 teaspoon of orange or lemon zest into the dough for a bright, festive twist that complements the cinnamon beautifully.
- Cream Cheese Glaze: Instead of a simple powdered sugar glaze, whisk together 4 oz softened cream cheese, 1/4 cup softened unsalted butter, 2 cups powdered sugar, 1/2 teaspoon vanilla extract, and 1-2 tablespoons milk for a richer, tangier topping.
- Serving Suggestions: Enjoy a warm slice of Christmas Cinnamon Bread with your morning coffee, alongside a festive Christmas Punch, or as a delightful dessert after a holiday meal. It also pairs wonderfully with a scoop of vanilla ice cream for an extra indulgent treat. For more holiday baking inspiration, don't miss our Easiest & Most Delicious Sugar Cookie Bars!
Nutrition Information
Our Christmas Cinnamon Bread offers a delightful treat. Here's a breakdown of its estimated nutritional value per serving:
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 320 kcal |
| Carbohydrate Content | 55g |
| Cholesterol Content | 30mg |
| Fat Content | 10g |
| Fiber Content | 2g |
| Protein Content | 7g |
| Saturated Fat Content | 6g |
| Serving Size | 1 slice (approx. 70g) |
| Sodium Content | 250mg |
| Sugar Content | 28g |
| Trans Fat Content | 0.1g |
| Unsaturated Fat Content | 4g |
For best results, store any leftover Christmas Cinnamon Bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze individual slices for longer storage; just be sure to use quality Basics Glass Food Storage containers to keep them fresh. Reheat gently in the microwave or oven for that freshly baked taste.
Conclusion
This Christmas Cinnamon Bread isn't just a recipe; it's an invitation to create cherished memories and fill your home with the undeniable warmth and sweetness of the holiday season. Whether it's the centerpiece of your Christmas morning breakfast or a comforting treat shared with loved ones, this bread promises to deliver joy in every swirled, cinnamon-filled bite. Bake a loaf, gather your family, and let the magic of homemade Christmas Cinnamon Bread become a new, delicious tradition.
FAQs
Can I make Christmas Cinnamon Bread ahead of time?
Yes, you can prepare the dough the night before. After the first rise, punch down the dough, form the log, and place it in the loaf pan. Cover tightly with plastic wrap and refrigerate overnight. In the morning, take it out of the fridge and let it come to room temperature and complete its second rise (this might take 1-2 hours) before baking as directed.
What's the best way to store leftover Christmas Cinnamon Bread?
Leftover Christmas Cinnamon Bread should be stored in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 5 days. For even longer, individual slices can be wrapped well and frozen for up to 2-3 months. Reheat gently in the microwave or oven.
Can I use instant yeast instead of active dry yeast?
Yes, you can often substitute instant yeast for active dry yeast. If using instant yeast, you can mix it directly with the dry ingredients without proofing it first. However, for a fool-proof method and to ensure your yeast is active, proofing it in warm milk is always a good idea, regardless of the type.
How can I tell if my dough has risen enough?
For the first rise, the dough should roughly double in size. For the second rise (in the loaf pan), it should look noticeably puffy and risen above the rim of the pan. A good test is to gently poke the dough with a floured finger; if the indentation slowly springs back halfway, it's ready. If it springs back completely, it needs more time. If it collapses, it's over-proofed.
Magical Christmas Cinnamon Bread
A warm, fluffy, and aromatic cinnamon bread, swirled with a rich brown sugar and cinnamon filling, topped with a sweet glaze. Perfect for holiday breakfasts or festive gatherings.
- Total Time: 2 hours 30 minutes
- Yield: 1 loaf (10-12 slices)
Ingredients
2 1/4 teaspoons active dry yeast (1 standard packet)
1 cup warm milk (105-115°F / 40-46°C)
1/4 cup granulated sugar
1 large egg, room temperature
1/4 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
1/2 teaspoon salt
3 1/2 - 4 cups all-purpose flour
For the Filling:
1/2 cup unsalted butter, softened
1 cup light brown sugar, packed
2 tablespoons ground cinnamon
For the Glaze:
1 cup powdered sugar
2 tablespoons milk or cream
1/2 teaspoon vanilla extract
Instructions
Step 1: In a large bowl, dissolve yeast in warm milk with a pinch of granulated sugar. Let stand for 5-10 minutes until foamy.
Step 2: Stir in the remaining 1/4 cup granulated sugar, egg, melted butter, vanilla extract, and salt into the yeast mixture.
Step 3: Gradually add 3 1/2 cups of flour, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface.
Step 4: Knead the dough for 6-8 minutes, adding more flour a tablespoon at a time if the dough is too sticky, until it's smooth and elastic. It should pass the windowpane test.
Step 5: Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Step 6: While the dough rises, prepare the filling: In a small bowl, cream together the softened butter, brown sugar, and ground cinnamon until well combined.
Step 7: Once the dough has risen, punch it down gently and turn it out onto a lightly floured surface. Roll the dough into a 16x10 inch rectangle.
Step 8: Spread the cinnamon-sugar filling evenly over the dough, leaving a small border (about 1/2 inch) around the edges.
Step 9: Starting from a long side, carefully roll the dough into a tight log. Pinch the seam closed to seal.
Step 10: Carefully transfer the log to a greased 9x5 inch loaf pan. Cover lightly with plastic wrap and let rise again in a warm place for another 30-45 minutes, or until noticeably puffy.
Step 11: Preheat your oven to 375°F (190°C).
Step 12: Bake for 30-35 minutes, or until the top is golden brown and an inserted toothpick comes out clean. If the top browns too quickly, tent loosely with foil.
Step 13: Let the bread cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
Step 14: Prepare the glaze: In a small bowl, whisk together the powdered sugar, milk (or cream), and vanilla extract until smooth. Drizzle generously over the cooled bread.
Notes
Ensure all ingredients, especially milk and egg, are at room temperature for best results with yeast activation and dough consistency. For a richer flavor, consider using whole milk. This bread freezes beautifully; wrap slices tightly and thaw at room temperature or warm gently.
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 70g)
- Calories: 320 kcal
- Sugar: 28g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0.1g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg
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