Comments
  • Jenny December 10, 2012 at 5:50 pm

    Finally…something besides cocktails!

    • Jeff December 10, 2012 at 8:29 pm

      Take 2 slices of cinnamon bread and soak in 1/2 cup vodka…

    • Michael December 11, 2012 at 8:50 am

      LOL – I know. This place has turned into a lush blog.

  • Michael December 11, 2012 at 8:49 am

    Has anyone tried this with any or all white whole wheat flour? As a family, we are shying away from white flour and this may be the wrong recipe to go healthier, but we use white whole wheat with good results in pancakes and waffles too.

  • ruhlman December 11, 2012 at 12:49 pm

    i wouldn’t go more than 30% whole wheat with this one.

    • Michael December 11, 2012 at 2:41 pm

      I’ll tell you what, I’ll try 50% and report back. I’ve found the ‘white’ whole wheat to be much more substitution-friendly than regular whole wheat.

      • Stephanie December 12, 2012 at 4:49 pm

        Please do report back! I think that 50/50 might work ok – you’re getting into pretty dense territory beyond that.

  • Frank December 11, 2012 at 2:37 pm

    This sounds like a great recipe, and I can already see it steamy hot with a pat of butter melting across a slice! Thanks for the great recipe, Stephanie!

    • Stephanie December 12, 2012 at 4:50 pm

      You’re welcome! That’s my favorite way to enjoy it.

  • ATN654 December 11, 2012 at 6:11 pm

    I look at that bread and all I can think is “French Toast…this would make killer French Toast”.

  • Natalie B December 11, 2012 at 7:03 pm

    This would absolutely make sensational french toast! Oh throw together a nice glaze and just pour it over the top of the loaf, let it drip down the sides…ok before things get inappropriate. Looks amazing!

  • George L December 11, 2012 at 9:15 pm

    Whipped this up this afternoon and it is a very good recipe. I needed a little more flour that called for but just a couple of tablespoons. Dough works easily and the result is a nice textured bread with lots of cinnamon but not overly sweet. You don’t notice the dash of cayenne in the filling but it definitely adds something. Thanks…I’ll do this one again.

    • Stephanie December 12, 2012 at 4:51 pm

      I just saw your post pop up in my Google alerts – glad you enjoyed it. The problem with not baking by weight is that you can end up with slight variances in how flour is measured out. Obviously you’ve got the chops to know what a solid bread dough should look like, so you’re ahead of the game!

  • Recipe Roundup 12/11/2012 | DamnFineEating December 12, 2012 at 1:57 am

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  • Heather B December 12, 2012 at 2:56 pm

    Will this bread work with an overnight rise in the fridge and then a rest on the counter to warm up before being baked?

    • Stephanie December 12, 2012 at 4:52 pm

      It might. The yeast isn’t super fragile in this recipe, though your mileage may vary depending on humidity and fridge temp. I’d say give it a try and report back.

  • Conor December 12, 2012 at 7:41 pm

    Thank you for clarifying which yeast you use in your recipes. Do you use the “active dry” redstar yeast? I used to use fresh yeast but can no longer get it, and I find myself using excessive amounts of it, somewhere in the neighbourhood of 40 grams to a kilo of flour, a bit worried to try what seem like smaller amounts in your hot dog bun ect. recipes.
    I’m guessing this fear is unfounded, maybe a generous rise would be key?

  • Holiday Cookie Time | Michael Ruhlman December 17, 2012 at 10:47 am

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  • Jo December 30, 2012 at 10:56 pm

    I have the SAF Gold, can I use that per your recipe or should I reduce the amount of yeast called for? Another suggestion on your posting, could you please also provide the metric measurements instead of just volume. I like to weigh my ingredients. Thank you!

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