Grandma’s Cinnamon Bread

November 26, 2009

The 3 x 5 card is stiffly stained with butter, flour and who-knows-what–a mute testimonial to the fact that I am a very messy cook.  I hand it to my husband who says he is going to get up early and start the yeast rolls and he laughs.  Grandma has passed from the earth but we still have her amazing cinnamon bread recipe, yes, the one she used to make in batch at Christmastime for the postman, her pastor and the neighbors, back when she had those incredibly buff, muscular arms.

Here at last is her recipe, the very same one I used to impress my in-laws with holiday rolls.

Here is a scanned copy of the recipe which you can decipher yourself  . . . or, preserved for posterity, below is an updated translation.  And don’t limit yourself to cinnamon bread–delicious though it is–you can vary the type of flour you use and make all kinds of bread or rolls.

Cinnamon Bread (two loaves)

Preheat Oven to 350°


  • 4 1/2 to 5 cups flour (the amount varies on the weather and what kind of flour you use)
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 package dry yeast (active dry yeast) or 2 tablespoons dry yeast if you shop at Costco
  • 1 1/4 cup milk
  • 1/4 cup butter
  • 2 eggs at room temperature


Mix 2 cups flour with the sugar, salt and yeast in a bowl.  Pour milk into a large measuring cup, place butter in the milk and microwave until the milk is warm to the touch and most of the butter is melted (there should be still be a soft lump of butter in the middle of the milk).  Pour the milk and butter mixture into the bowl with the dry ingredients and mix at high speed for two minutes until smooth.  Add eggs and 1/2 cup flour.  Slowly add the rest of the flour.  At some point the dough will be too thick for the mixer and you will have to turn the dough out onto a floured cloth and begin kneading the dough until smooth and elastic.

Pour about two tablespoons of oil in a bowl. Dump the ball of dough in the bowl, swish it around the bottom to coat the oil evenly and immediately flip it over so that the oil covers the dough. Cover with a clean cloth and put in a warm place to rise.

*When the dough has doubled in size, punch the dough down and cut in half using a serrated knife.  Roll out half the dough on a floured cloth until it is about 1/2 to 3/4 inch thick. Brush with melted butter, sprinkle with cinnamon and sugar and tightly roll.  Place the roll into a greased breadpan, seam side down, with the ends tucked under.  Let rise until double in size then, bake at 350 degrees for about 25 minutes or until a medium brown.  Brush the top of the loaf with melted butter and turn out onto its side on a cooling rack.

Slice and enjoy. Makes great toast but my family usually devours it before it even has a chance to cool.


Zap the  butter in the microwave, then put all of the wet ingredients–milk, eggs, butter–in the bottom of the bread pan. Make sure the butter is not hot or it will cook the eggs!  Pile on the dry ingredients over the wet and set the machine on dough.

When the dough is ready proceed with the directions above at *.