Mohamed Shili Pioneer Woman Cinnamon Bread is made with milk, unsalted butter, active dry yeast, eggs, granulated sugar, all-purpose flour, salt, and cinnamon. This scrumptious Pioneer Woman Cinnamon Bread recipe creates a dessert that takes about 4 hours to prepare and can serve up to 8 people.
Pioneer Woman Cinnamon Bread Ingredients
- 1 cup milk (preferably whole)
- 6 tablespoons unsalted butter
- 2 1/2 teaspoons active dry yeast
- 2 large eggs
- 1/3 cup granulated sugar (for dough)
- 3 1/2 cups all-purpose flour, plus more if needed
- 1 teaspoon salt
- 1/3 cup granulated sugar (for filling)
- 2 tablespoons cinnamon
- 1 large egg, beaten with 1 tablespoon milk (for brushing)
- 2 tablespoons softened butter, plus more for greasing (total needed about 4 tablespoons)
How To Make Pioneer Woman Cinnamon Bread
- Prepare Yeast Mixture: Melt 6 tablespoons of butter in a saucepan over low heat with 1 cup of milk. Allow it to cool to about 115°F (46°C), then sprinkle 2 1/2 teaspoons of active dry yeast over it. Stir slightly and let sit for 10 minutes until frothy.
- Make Initial Dough: In the bowl of an electric mixer fitted with the paddle attachment, beat 1/3 cup of sugar with 2 eggs until combined. Pour in the yeast mixture and stir briefly. Add about 1 3/4 cups of flour and a teaspoon of salt; mix until combined. Add the remaining flour gradually, mixing after each addition until incorporated.
- Knead the Dough: Switch to a dough hook attachment and knead on medium speed for 10 minutes, or until the dough is smooth and pulls away from the sides of the bowl. If the dough is too sticky, sprinkle in a little more flour one tablespoon at a time.
- First Rise: Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm, draft-free area for about 2 hours, or until doubled in size.
- Shape and Second Rise: Roll the dough out on a lightly floured surface into a rectangle about 1/4 inch thick. Spread 2 tablespoons of softened butter over the dough, then sprinkle evenly with a mixture of 1/3 cup sugar and 2 tablespoons cinnamon. Roll up tightly from the long end and place seam-side down in a buttered loaf pan. Cover loosely with greased plastic wrap and let rise for another 1 hour and 45 minutes.
- Bake: Preheat the oven to 350°F (175°C). Brush the loaf with the egg and milk mixture. Bake for 40 minutes, or until the bread sounds hollow when tapped. If the top browns too quickly, tent with aluminum foil.
Recipe Tips
- Choose the Right Yeast: Always make sure your yeast is fresh; stale yeast could make your bread dense instead of delightfully fluffy.
- Temperature Control: Heat the milk to just the right warmth, around 115°F; too hot, and you might kill the yeast, too cold, and it won’t activate properly.
- Rolling the Dough: Aim for an even rectangle when rolling out your dough; this helps in getting a uniformly shaped loaf that cooks evenly.
- Adding Flavors: Feel free to tweak the cinnamon sugar by mixing in a bit of ground cardamom or allspice for a subtle but unique twist.
- Check for Doneness: Tap the bottom of the loaf when it’s out of the pan; a hollow sound means it’s perfectly baked.
- Storage Tips: Wrap leftover cinnamon bread tightly in plastic wrap or aluminum foil; it’ll keep at room temperature for a few days and stay moist.
What To Serve With Cinnamon Bread
Cinnamon Bread pairs well with vanilla bean whipped cream, spiced apple compote, salted caramel sauce, and maple-glazed pecans. It also can be served alongside mascarpone with honey drizzle, peach preserves, clotted cream, and toasted almond slivers for an elegant brunch or a delightful dessert spread.
How To Store Cinnamon Bread
Refrigerate: Cool the Cinnamon Bread completely. Then, either cover the bread with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
Freeze: For extended storage, freeze the Cinnamon Bread. First, wrap it tightly with aluminum foil, then place it in a freezer bag or use a freezer-safe container. The bread can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating.
How To Reheat Leftover Cinnamon Bread
In The Oven: Preheat the oven to 350°F (175°C). Place the leftover Cinnamon Bread in an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it is hot all the way through.
In The Microwave: Put a portion of the Cinnamon Bread in a microwave-safe dish and cover it loosely with plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.
In The Air Fryer: Preheat the air fryer to 350°F (175°C). Transfer the Cinnamon Bread to an air fryer-safe container. Heat for 5-10 minutes, checking halfway to avoid overheating or drying out.
Pioneer Woman Cinnamon Bread Nutrition Facts
- Calories: 280 kcal
- Carbohydrates: 45g
- Protein: 6g
- Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 35mg
- Sodium: 220mg
- Potassium: 100mg
- Fiber: 2g
- Sugar: 15g
- Calcium: 30mg
- Iron: 2.5mg
Frequently Asked Questions
Can I make this bread without a mixer?
Yes, you can make this bread without a mixer. Simply mix the ingredients by hand in a large bowl until well combined, then knead the dough on a lightly floured surface until smooth and elastic.
How do I know when the bread is fully baked?
You’ll know the bread is fully baked when it’s golden brown on top, sounds hollow when tapped on the bottom, and an instant-read thermometer inserted into the center reads between 190°F and 200°F.
Can I add extras to the filling?
Certainly! You can customize the filling by adding extras like chopped nuts, such as pecans or walnuts, or dried fruit, like raisins or cranberries. Just sprinkle them over the dough before rolling it up for added flavor and texture.
Check out More Recipes From Pioneer Woman:
Pioneer Woman Cinnamon Bread
Description
Pioneer Woman Cinnamon Bread is made with milk, unsalted butter, active dry yeast, eggs, granulated sugar, all-purpose flour, salt, and cinnamon. This scrumptious Pioneer Woman Cinnamon Bread recipe creates a dessert that takes about 4 hours to prepare and can serve up to 8 people.
Pioneer Woman Cinnamon Bread Ingredients
How To Make Pioneer Woman Cinnamon Bread
- Prepare Yeast Mixture: Melt 6 tablespoons of butter in a saucepan over low heat with 1 cup of milk. Allow it to cool to about 115°F (46°C), then sprinkle 2 1/2 teaspoons of active dry yeast over it. Stir slightly and let sit for 10 minutes until frothy.
- Make Initial Dough: In the bowl of an electric mixer fitted with the paddle attachment, beat 1/3 cup of sugar with 2 eggs until combined. Pour in the yeast mixture and stir briefly. Add about 1 3/4 cups of flour and a teaspoon of salt; mix until combined. Add the remaining flour gradually, mixing after each addition until incorporated.
- Knead the Dough: Switch to a dough hook attachment and knead on medium speed for 10 minutes, or until the dough is smooth and pulls away from the sides of the bowl. If the dough is too sticky, sprinkle in a little more flour one tablespoon at a time.
- First Rise: Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm, draft-free area for about 2 hours, or until doubled in size.
- Shape and Second Rise: Roll the dough out on a lightly floured surface into a rectangle about 1/4 inch thick. Spread 2 tablespoons of softened butter over the dough, then sprinkle evenly with a mixture of 1/3 cup sugar and 2 tablespoons cinnamon. Roll up tightly from the long end and place seam-side down in a buttered loaf pan. Cover loosely with greased plastic wrap and let rise for another 1 hour and 45 minutes.
- Bake: Preheat the oven to 350°F (175°C). Brush the loaf with the egg and milk mixture. Bake for 40 minutes, or until the bread sounds hollow when tapped. If the top browns too quickly, tent with aluminum foil.
