Dreamy Pioneer Cinnamon Bread

Pioneer Woman Cinnamon Bread turns any morning into a happy one with the smell of buttery cinnamon goodness filling up the house. This version gets golden on top, stays soft inside, and the cinnamon swirl keeps it tender for days—great for sharing at coffee breaks or lazy Sunday brunch.

When I baked this for the first time, my kids actually lined up in the kitchen, just waiting for a slice. The look on their faces when it came out warm from the oven—pure joy. This bread disappears fast every time I make it.

Tasty Ingredients

• Softened butter: Slather this onto the rolled-out dough for that rich, taste-in-every-bite feel
• Egg and milk wash: Gives it that shiny, golden top once baked
• Cinnamon: A freshly opened bottle gives you the boldest flavor
• Salt: Fine sea salt actually boosts the sweetness and that spicy swirl
• All purpose flour: Choose unbleached if you can—it’s best for that airy crumb
• Granulated sugar: Fine sugar splits up for dough and filling, helps everything blend smoothly
• Large eggs: You want these at room temp—they mix in nicer for smooth dough
• Active dry yeast: Fresh is best for a high, fluffy loaf
• Unsalted butter: Go for quality—makes a big difference in flavor and texture
• Milk: Whole milk adds softness and makes every bite plush

Simple Step-by-Step

Bake the Loaf:

Crank the oven up to 350, whip together an egg with a splash of milk for your wash, and brush it across the top of the dough. Bake on the middle rack for about forty minutes. Tap the top—if it sounds hollow, it's done! If it browns super fast, lay a piece of foil loosely on top for the last minutes.

Shape and Second Rise:

On a floured counter, turn your dough out and gently flatten to a big rectangle, about a quarter inch thick. Smear with butter, then shower over your cinnamon-sugar mix. Roll it up tight from the long side, pinch to close, then drop it seam-side down in a buttered pan. Cover and leave somewhere warm till it puffs up nicely—about an hour and three quarters.

First Rise:

Lightly oil a big bowl (your hands or a pastry brush both work). Pop in your dough, turn so it's coated all around, then cover. It’ll need a cozy spot for about two hours to double up. If you poke it, the dough will slowly bounce back.

Knead the Dough:

Switch over to your dough hook and knead on medium for roughly ten minutes. You want the dough smooth, stretchy, and just pulling away from the bowl. If it's extra sticky, toss in flour by tablespoons. The dough should be soft but not tough.

Make the Dough Base:

In your stand mixer, use the paddle to beat eggs with sugar until they get a bit pale and well blended. Pour in your yeast stuff, mix, then dump in half the flour along with salt. Start the mixer low, then keep adding flour a bit at a time till it comes together into a soft dough ball.

Activate the Yeast:

Warm your milk and butter together in a small pot till the butter melts, then let it cool down till just warm—never hot. Sprinkle yeast on top, gently stir, and let it sit undisturbed about ten minutes. If you see bubbles and foam, your yeast is good to go.

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The thing I look forward to is always the twist of gooey cinnamon and sugar winding through each slice. When I was a kid I’d sneak just those bits and now I catch my children doing the same thing every time I bake it.

How to Store

Wrap any leftovers tight and leave them on your counter for up to three days. To keep it super fresh, stash it in a bag in the fridge. I also like freezing a few sliced pieces so they're ready to pop in the toaster for quick weekday mornings.

Swap Outs

If you’re dairy-free or just don’t have whole milk, you can use two percent or a plant-based option, but the bread won’t be quite as rich. Brown sugar in the swirl brings a cozy caramel flavor. And go ahead and sprinkle in some pecans or raisins right before rolling up for extra crunch.

Ways to Eat

This cinnamon wonder works perfectly plain or warmed up with butter or a swipe of cream cheese. On special mornings, cut fat slices and use them for outrageous French toast or bread pudding. During the holidays I slice some off, wrap it up in parchment, and hand it out to my neighbors and friends.

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History and Fun Facts

Cinnamon swirl loaf has roots in American baking, borrowing from older European sweet breads. It’s the kind of thing that brings up memories of cozy kitchens, big holiday gatherings, and getting everyone together to bake something special just because.

FAQs About the Recipe

→ What's the best way to keep my cinnamon bread super soft?

Wait for your bread to cool all the way down. Then snugly wrap it in foil or cling film so it stays fresh and doesn't go dry.

→ Is instant yeast OK to swap for active dry yeast?

Sure thing. Use the same amount of instant yeast and just mix it right into your dry stuff, no need to pre-mix it with water or wait around.

→ Any tips for serving up this cinnamon loaf?

It's tasty as-is, especially thick-sliced. Toast it up and add some butter, or turn a slice into sweet French toast.

→ What can I do so the swirl stays put and doesn't break apart?

Roll your dough up as tight as you can and don't overload it with filling—this way you keep the swirls locked in when you bake.

→ Can I freeze extra slices of this bread?

Definitely. Slice the loaf first, wrap everything well, and freeze it. To enjoy later, just let it thaw or pop a slice in the toaster.