Description

A rich, bakery-style cinnamon bread with a chewy texture and a thick, creamy cream cheese glaze. This recipe is designed for meal prep, staying moist in the fridge for up to five days.

Ingredients

Scale

3 ½ cups (440g) All-Purpose Flour
2 ¼ teaspoons (1 packet) Instant Yeast
½ cup (100g) Granulated Sugar
½ cup (113g) Unsalted Butter, Softened
1 cup (240ml) Warm Milk (approx. 110°F/43°C)
2 Large Eggs, Room Temperature
1 teaspoon Salt
2 tablespoons Ground Cinnamon
¾ cup (150g) Granulated Sugar (for filling)
2 cups (240g) Confectioners’ Sugar (for glaze)
3–4 tablespoons Heavy Cream or Milk (for glaze)
2 tablespoons Unsalted Butter, Melted (for glaze)
1 teaspoon Vanilla Extract
2 oz Cream Cheese (optional, for glaze richness)

Instructions

Mix the dough base: In a stand mixer with a dough hook, combine warm milk, instant yeast, and 1 tablespoon of sugar. Let sit for 5 minutes until foamy. Add remaining sugar, softened butter, eggs, and salt. Mix on low until combined.
Add the flour: Gradually add flour, one cup at a time, mixing on low. Increase speed to medium-low and knead for 5-7 minutes until smooth, elastic, and slightly tacky.
First Rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1-2 hours until doubled in size.
Prepare the filling: While dough rises, mix cinnamon and ¾ cup granulated sugar in a small bowl.
Shape the loaf: Punch down dough and roll into a 12×16 inch rectangle. Brush with melted butter (reserving 2 tbsp for glaze). Sprinkle cinnamon-sugar mixture evenly, leaving a border. Roll tightly into a log and pinch seam to seal.
Second Rise: Place log in a greased 9×5 inch loaf pan. Cover and rise for 45-60 minutes until puffed and reaching the top of the pan. Preheat oven to 350°F (175°C) during the last 15 minutes.
Bake: Bake for 45-50 minutes until golden brown and internal temperature reaches 190°F (88°C). Tent with foil if browning too quickly.
Cool: Let bread cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Make the glaze: Whisk confectioners’ sugar, melted butter, vanilla, and heavy cream (and cream cheese if using) until smooth and thick but pourable.
Glaze the bread: Drizzle glaze over completely cooled bread. Spread evenly and let set for 10 minutes before slicing.

Notes

Ensure milk is warm (110°F) but not hot to avoid killing yeast. Weigh flour for accuracy to prevent dry bread. Do not glaze while warm or the glaze will melt. Store in the fridge for up to 5 days; do not leave at room temperature for more than a day due to the glaze.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30
Sodium: 350
Fat: 12
Saturated Fat: 7
Carbohydrates: 55
Fiber: 2
Protein: 6

Keywords: cinnamon bread, Dollywood recipe, meal prep breakfast, sweet glaze, bakery style bread, yeast bread, cream cheese glaze