Pioneer Woman Cinnamon Bread

Pioneer Woman Cinnamon Bread is a quintessential American comfort loaf. This enriched yeast bread features a soft, brioche-like crumb swirled with a potent mixture of cinnamon and sugar, finished with a golden egg-wash crust that makes it perfect for French toast or thick morning slices.

If you do nothing else, check the temperature of your milk and butter mixture with a thermometer before adding the yeast. That is the difference between a soaring, fluffy loaf and a flat, dense brick. I’ve learned the hard way that anything over 49°C (120°F) will kill the yeast instantly, leaving you with a bowl of sweet soup instead of dough.

The extra-long second rise is doing more work than you’d think here. While many recipes rush the shaping process, letting this loaf sit for nearly two hours after rolling ensures the cinnamon-sugar layers stay distinct and the bread doesn’t “split” at the seams during baking. I made this for a holiday brunch last year, and the smell of the cinnamon infusing into the buttered crust had neighbors knocking on the door.

Pioneer Woman Cinnamon Bread Ingredients

For the Dough:

• 1 cup (240ml) whole milk
• 6 tablespoons (85g) unsalted butter
• 2 1/2 teaspoons active dry yeast (1 packet)
• 2 large eggs
• 1/3 cup (65g) granulated sugar
• 3 1/2 cups (420g) all-purpose flour (plus extra for dusting)
• 1 teaspoon salt

For the Filling & Topping:

• 2 tablespoons butter, softened
• 1/3 cup (65g) granulated sugar
• 2 tablespoons ground cinnamon
• 1 large egg + 1 tablespoon milk (for egg wash)
• Extra butter for greasing the pan

How To Make Pioneer Woman Cinnamon Bread

• 1. Activate the yeast: Melt 6 tablespoons of butter into the milk in a small saucepan. Let it cool until it is warm to the touch (about 45°C / 115°F). Sprinkle the yeast over the surface and let it sit for 10 minutes until it looks foamy and alive.

• 2. Mix the base: In your stand mixer, beat 1/3 cup sugar and 2 eggs. Pour in the foamy yeast mixture. Add 1 3/4 cups of flour and the salt, mixing with the paddle attachment until a shaggy paste forms.

• 3. Knead the dough: Add the remaining flour and switch to the dough hook. Knead on medium speed for 10 minutes. The dough should be smooth, shiny, and spring back when poked. If it’s sticking to the sides like glue, add flour 1 tablespoon at a time.

• 4. The first rise: Place the dough in a greased bowl, cover with plastic wrap, and leave it in a warm spot. Wait about 2 hours or until it has clearly doubled in size.

• 5. Shape the swirl: Roll the dough into a large rectangle (about 1/4 inch thick). Spread the 2 tablespoons of softened butter all the way to the edges. Mix the cinnamon and sugar together and sprinkle it evenly over the butter.

• 6. Roll and second rise: Roll the dough tightly into a log, starting from the long edge. Tuck the ends under and place it seam-side down in a buttered loaf pan. Cover and let it rise again for 1 hour and 45 minutes. This long wait is what makes the bread airy.

• 7. Bake to gold: Preheat your oven to 175°C (350°F). Brush the top of the loaf with your egg wash. Bake for 40 minutes. If the top looks dark brown after 20 minutes, loosely tent it with foil to prevent burning.

Recipe Tips

• Use Whole Milk: The higher fat content in whole milk produces a much softer, more tender crumb than skim or 2% milk. It makes the bread feel like it came from a high-end bakery.
• The “Hollow” Test: To be 100% sure it’s done, tip the loaf out of the pan (carefully!) and tap the bottom. If it sounds like a drum, it’s finished. If it sounds thuddy, put it back in for 5 more minutes.
• Don’t Over-Flour: It is tempting to keep adding flour when the dough feels sticky during kneading. Resist! A slightly tacky dough leads to a moist bread; too much flour leads to a dry, crumbly loaf.
• Seal the Seams: When rolling the log, use a tiny bit of water on your finger to “glue” the final edge of the dough to the roll. This prevents the classic “cinnamon gap” where the bread uncurls during the rise.
• Warmth is Key: If your kitchen is cold, your bread won’t rise. Try putting the bowl inside a turned-off oven with the oven light turned on—the bulb provides just enough heat.

What To Serve With Pioneer Woman Cinnamon Bread

This Pioneer Woman Cinnamon Bread is essentially a meal on its own when toasted with a thick smear of salted butter.

However, it makes the world’s best French Toast. Because the bread is sturdy and enriched, it can soak up a lot of custard without falling apart. It also pairs beautifully with a sharp cheddar cheese for a savory-sweet snack.

How To Store Pioneer Woman Cinnamon Bread

• Room Temperature: Wrap it tightly in plastic wrap once completely cool. It will stay moist and delicious for about 3 to 4 days.
• Freeze: This bread freezes perfectly. Slice it first, then place parchment paper between the slices and freeze in a heavy-duty bag for up to 3 months. You can pop a frozen slice directly into the toaster!
• Refresh: If the bread starts to feel a bit stale on day 4, 10 seconds in the microwave will reactivate the fats in the butter and make it soft again.

Pioneer Woman Cinnamon Bread Nutrition Facts

Per slice (1 of 12):

• Calories: 260 kcal
• Protein: 6g
• Fat: 9g
• Carbohydrates: 39g
• Sugar: 12g
• Sodium: 210mg

FAQs

Check out More Recipes From Pioneer Woman:

• Pioneer Woman Pie Crust Cookies
• Pioneer Woman French Bread Casserole
• Pioneer Woman Zucchini Bread