Honey Cinnamon Bread Recipe

Introduction

Honey Cinnamon Bread is a warm, comforting loaf that combines the sweetness of honey with a hint of fragrant cinnamon. Soft oats and tender crumb make it perfect for breakfast or an afternoon snack.

Ingredients

• 1 cup rolled oats
• 1 cup warm milk (240 ml)
• 2 teaspoons active dry yeast
• 1/4 cup warm water (60 ml)
• 1/4 cup honey (60 ml)
• 1/4 cup melted butter (60 ml)
• 3 cups all-purpose flour (375 g)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

Instructions

1. Step 1: In a small bowl, combine 1 cup of rolled oats with 1 cup (240 ml) of warm milk. Let it sit for 10 minutes to soften.
2. Step 2: In a separate bowl, dissolve 2 teaspoons of active dry yeast in 1/4 cup (60 ml) of warm water. Add 1 tablespoon of honey and let it sit for 5-10 minutes until bubbly.
3. Step 3: Add the softened oats, 1/4 cup (60 ml) of melted butter, and 1/4 cup (60 ml) of honey to the yeast mixture. Stir until combined.
4. Step 4: Gradually mix in 3 cups (375 g) of all-purpose flour, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt. Stir until a shaggy dough forms.
5. Step 5: Transfer to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If it’s sticky, add a little more flour, a tablespoon at a time.
6. Step 6: Place the dough in an oiled bowl, cover with a damp cloth, and let it rise for 1-1.5 hours in a warm spot until doubled in size.
7. Step 7: Punch down the dough and shape it into a log. Place it in a greased loaf pan and let it rise again for about 30-40 minutes.
8. Step 8: Preheat your oven to 375°F (190°C). Bake the bread for 30-35 minutes, or until golden brown and hollow-sounding when tapped.
9. Step 9: Remove the bread from the pan and cool on a wire rack before slicing.

Tips & Variations

• For a nuttier flavor, try adding 1/4 cup chopped walnuts or pecans to the dough before the first rise.
• Use whole wheat flour instead of all-purpose flour for a heartier texture, but add a bit more water as needed.
• Brush the top with melted butter right after baking for extra richness and a soft crust.

Storage

Store the bread in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, freeze the sliced bread in a sealed bag for up to 2 months. To reheat, toast slices or warm them in the oven at 350°F (175°C) for 5-10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast but reduce or skip the proofing step since instant yeast activates faster. Mix it directly with the flour and adjust rising times as needed.

What if I don’t have rolled oats?

If rolled oats aren’t available, you can use quick oats instead. They will soften more quickly but work just as well to add texture and flavor to the bread.

Honey Cinnamon Bread Recipe

Print Recipe

★★★★★

4.7 from 52 reviews

This Honey Cinnamon Bread is a soft, flavorful loaf made with wholesome oats, fragrant cinnamon, and just the right amount of honey for natural sweetness. The bread features a tender crumb and a golden crust, perfect for breakfast or a cozy snack. The recipe involves a simple yeast dough enriched with warm milk, butter, and honey, then baked to perfection.

• Author: Rami
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 45 minutes
• Yield: 1 loaf (about 12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

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Wet Ingredients

• 1 cup warm milk (240 ml)
• 1/4 cup warm water (60 ml)
• 1/4 cup honey (60 ml)
• 1/4 cup melted butter (60 ml)

Dry Ingredients

• 1 cup rolled oats
• 2 teaspoons active dry yeast
• 3 cups all-purpose flour (375 g)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 tablespoon honey (for yeast activation)

Instructions

1. Soften oats: In a small bowl, combine 1 cup of rolled oats with 1 cup (240 ml) of warm milk. Let it sit for 10 minutes to soften the oats and infuse the milk with their nutty flavor.
2. Activate yeast: In a separate bowl, dissolve 2 teaspoons of active dry yeast in 1/4 cup (60 ml) of warm water. Add 1 tablespoon of honey and let it rest for 5-10 minutes until the mixture becomes bubbly, indicating the yeast is active.
3. Combine wet ingredients: To the yeast mixture, add the softened oats, 1/4 cup (60 ml) of melted butter, and the remaining 1/4 cup (60 ml) of honey. Stir until all wet ingredients are thoroughly combined.
4. Mix dry ingredients: Gradually add 3 cups (375 g) of all-purpose flour, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of salt to the wet mixture. Stir until a shaggy dough forms.
5. Knead the dough: Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If the dough is sticky, gradually add more flour, a tablespoon at a time, to achieve the right consistency.
6. First rise: Place the kneaded dough in an oiled bowl. Cover with a damp cloth and leave in a warm spot for 1 to 1.5 hours until the dough doubles in size.
7. Shape and second rise: Punch down the risen dough to release air bubbles. Shape it into a log and place it in a greased loaf pan. Cover and let it rise again for 30-40 minutes.
8. Bake the bread: Preheat your oven to 375°F (190°C). Bake the loaf for 30-35 minutes until the crust turns golden brown and sounds hollow when tapped.
9. Cool and serve: Remove the bread from the pan and cool it on a wire rack. Once cooled, slice and enjoy your freshly baked honey cinnamon bread.

Notes

• Make sure the milk and water are warm but not hot, ideally around 105°F (40°C), to activate the yeast without killing it.
• If you prefer a stronger cinnamon flavor, you can increase the cinnamon to 1.5 teaspoons.
• This bread freezes well; slice before freezing for easy use.
• For extra texture, consider adding a handful of chopped nuts or raisins during mixing.
• Store bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: honey cinnamon bread, homemade bread, yeast bread, sweet bread, breakfast bread, cinnamon bread