Name: Easy KitchenAid Cinnamon Bread
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: Dough; 1/2 C milk; 6 T water; 5T plus 3/4 tsp butter; 3 1/4 - 3 3/4 C flour; 3 T sugar; 1 1/4 tsp salt; 1 1/2 tsp instant yeast; 1 1/2 large eggs*; Cinnamon Swirl; 1/4C sugar; 1 tsp cinnamon; 1 T butter, melted

Easy KitchenAid Cinnamon Bread

I have developed a craving for all things cinnamon lately. It started with a cinnamon roll recipe. Which was delicious, but complicated. And it took hours and hours to make. Then I found another, easier one. Better, but still a bit fiddly. I looked online for KitchenAid cinnamon roll recipes. They have one for cinnamon roll bread, but it’s essentially making one giant roll, instead of individual servings. And calls for extra attachments, and a glaze, and I didn’t want all of that. Finally, I thought to go old school. So, I checked my ancient KitchenAid recipe book. Success! An easy recipe for Kitchenaid for cinnamon bread!

No special tools required. All you need is the mixer itself, the dough hook, and a rolling pin. Easy.

And, even better, it’s rich, delicious, and makes your home smell wonderful. I confess I half expected my neighbors to bang on my door pleading for slices. But it’s all mine!

Easy KitchenAid Cinnamon Bread

March 23, 2025

by Jodi

Cuisine American

Category Kitchenaid Recipes

Persons

Serving Size

1 slice

Prep Time

20 minutes

Cook Time

40 minutes

Wait Time

1 hour, 10 minutes

Total Time

1 hour

Notes

* Break an egg in half into a bowl, and beat slightly; break the second one in another bowl, beat that, and pour half into the first bowl, saving the rest for another use

** The original recipe suggested using an egg white to glaze the bread (35 minutes into the baking time). I did not do this. The bread was still golden brown and I saved myself an egg.

Ingredients

Dough

1/2 C milk
6 T water
5T plus 3/4 tsp butter
3 1/4 - 3 3/4 C flour
3 T sugar
1 1/4 tsp salt
1 1/2 tsp instant yeast
1 1/2 large eggs*

Cinnamon Swirl

1/4C sugar
1 tsp cinnamon
1 T butter, melted

Instructions

Add the milk, water, and butter to a small saucepan. Then heat on a low flame, just enough to get it warm. You don’t have to melt the butter, just make it easier to pour (later).
Start by making the dough. Add 3 cups of flour, the sugar, salt, and yeast, to the KitchenAid mixing bowl. Attach the dough hook to the machine and put the bowl in place. Set it to speed 2 and run it for about 30 seconds.
Add the eggs, slowly, and then the milk mixture (also slowly and gradually - you may want to pour it into a measuring cup or add the pouring shield to the bowl to make this easier). Let that mix together (still on speed 2) for about 2 minutes. Then let the combined mixture mix for another 1 minute.
Add the rest of the flour (start with 1/4 cup at a time), until the dough sticks to the dough hook and the bowl is clean. This should take about 5 minutes. Then continue to knead another 3-5 minutes.
Remove the dough from the mixing bowl. Grease a large bowl (run some butter over it) and turn the dough over so that it is coated lightly with the butter. Cover with a plastic produce bag and set in a warm spot to rise, about 35 minutes. It should double in size.
Once the dough has risen, punch it down. Dust a cutting board with flour, as well as your rolling pin. Roll out the dough on the floured board, to make a rectangle about the size of a legal sheet (9 x 14).
Now, make the swirl. Combine the sugar and cinnamon in a small bowl, and melt the butter (you can use the same saucepan you used earlier). Brush the dough rectangle with the butter and then sprinkle the cinnamon sugar mixture over it.
Roll up the dough (starting from the shorter side), and pinch the edge to seal it. Then pinch the ends on the sides and turn them under to form a loaf shape. Butter and flour a 9 x 5 x 3 loaf pan, and place the dough inside.
Cover that with your plastic bag, and let it rise a second time, another 35 minutes. It should be twice the size.
While it’s rising, preheat your oven to 375. When the second rise is done, bake the bread for 40 minutes. When it’s golden brown, remove from the oven. Slide a stiff spatula around the sides of the pan, and remove the bread. Let that cool on a wire rack.

Tags

bread

https://singleservingchef.com/kitchenaid-cinnamon-bread/

Tools for Making Easy KitchenAid Cinnamon Bread

Norpro Stainless Steel Bread Pan

I looooove this pan. I have convinced numerous friends to buy it. I don’t know how Norpro did it, but they created a stainless steel pan, no coating, that doesn’t stick, nick, or burn. I have had it for too many years to count and it still looks brand new.

Saf Instant Yeast, 1 Pound Pouch

The regular little packets in the store cost a fortune. And you have to keep trotting back to the store for more. This is a big bag that keeps in the freezer for months. No running out. And it works faster too.

J.K. Adams FRP-1 Maple French Rolling Pin

This is lightweight, easy to roll, and easy to clean too. I find it easier to use than the kind with the handles, as well. And it’s perfect when rolling out something (like cinnamon bread) into a large rectangle.

More KitchenAid Bread Recipes

Kitchenaid Potato Bread Recipe

Potatoes may seem like an odd addition to bread. But there’s a reason. The potatoes ensure that the end result is moist and tender. Like the stuff in a package, except that when you make it yourself you know exactly what’s in it (no ingredientss you can’t recognize).

One Loaf Kitchenaid Sandwich White Bread

Ideal for a lunchtime sandwich, and strong enough to hold up to a big stack of fillings. Yet, it’s still light and soft.

Single Loaf Challah Recipe for Kitchenaid Stand Mixer

A single, golden, round loaf of challah. Challah is essentially a non-dairy brioche. So no milk or butter (but you can add that later).

Kitchenaid Honey Oat Bread Recipe

This recipe has a touch of honey for sweetness, and oats for extra body. Those hard-working oats also make it more nutritious.

Easy No Knead Crusty Bread

There are a lot of no knead crusty bread recipes out there. But, most of them require an overnight rise. No, I want my bread NOW! Others call for specialized tools, such as a bread proofing bowl or a Dutch oven. I have neither of those things. While, I don’t mind kneading (after all, I have a Kitchenaid), sometimes I want something crusty, rather than soft.

I got this recipe from life as a strawberry. After trying multiple no knead recipes, from The New York Times, from a couple of friends, and a few other sites, this was the only one that gave me consistently good results. And, unlike the other recipes I found, this one is pretty straightforward, no extra long rise or fancy tools. You mix the dough, let it rise, shape it, rise again, and bake.

I did later discover that my oven temperature was off by 25 degrees, so that may have been part of the problem. Turns out that is fixable and you can recalibrate your oven. Check yours!

I haven’t changed much, other than using instant yeast, in the recipe. But I did make a few tweaks in the instructions. For one thing, I didn’t want to buy a Dutch oven or a proofing bowl. And secondly, I found that covering dough with a towel, especially with a sticky dough, left me with a gooey, sticky towel that had to be washed.

Easy No Knead Crusty Bread

March 21, 2025

by Jodi

Cuisine American
Category Uncategorized

Persons

8

Serving Size

1 slice

Prep Time

15 minutes

Cook Time

45 minutes

Wait Time

2 hours, 30 minutes

Total Time

1 hour
Ingredients
- 1 ½ teaspoons instant yeast or 2 1/4 teaspoons active dry yeast
- 1 teaspoon honey
- 1 1/4 cups warm water (not hot, it will kill the yeast, you want it a bit warmer than body temperature)
- 2 1/2 to 3 1/2 cups flour plus extra for dusting
- 1 1/4 teaspoons kosher salt (1 1/2 tsp for Diamond Crystal)
Instructions
Mix and First Rise
1. Combine yeast, honey, and warm water in a large mixing bowl.
2. Allow that to sit for about 5 minutes (instant yeast) or up to 10 for active dry yeast. It should look foamy, like a small head on a glass of beer.
3. Now add the flour. I find that 2 1/2 to 3 cups works for me, depending on conditions. Start with the smaller amount, and add more if needed.
4. Mix it with a large sauce spoon or a spoonula (sort of a slightly curved, slightly stiff spatula), until it starts to stick together and form a dough. It will look a bit ragged and shaggy, but that’s fine.
5. Once the flour is incorporated, add the salt (we do that last because salt retards the yeast). Stir some more until there are no more loose flour bits.
6. Cover the bowl loosely with a plastic produce bag. Let it sit in a warm spot for 1 to 2 hours. It should be twice its original size.
Shape and Second Rise
1. Once the dough is ready, sprinkle flour on a cutting board or counter.
2. Turn the dough out from the bowl onto the flat surface. Do not punch or depress it! If it sticks, rinse your hands in cold water.
3. Now shape the loaf. Fold each “corner” of the dough in towards the center (like one of those old-fashioned origami fortune tellers. Fold down from the top, then in from the right side, then up from the bottom and finally in from the left. Keep doing that for a minute, turning the dough over once or twice. It should start to get “harder” and stiffer, and become more difficult to fold. When it does, flip it over again and pull the round dough towards you.
4. Now, sprinkle some flour in another, smaller mixing bowl. Turn the dough over, so the seam is facing down. Cover it again, and let it rise for another 30 minutes.
5. While the dough is rising for the second time, tear off a piece of parchment paper about 14 inches wide and set it aside.
6. Set the oven to 460. Fill a brownie pan with water about 2/3 of the way up. Put that in the bottom of the oven. If you have a Dutch oven, put that in there too, on the middle shelf. If not, use a chili pot or oven safe pot (about 3 quarts, wider than it is tall) and a cookie sheet. The cookie sheet should be upside down over the chili pot.
7. Turn the dough over, so the seam side is up. Slice the top with a bench scraper (or a sharp knife), to allow more air to escape. I usually make a big X, then a parallel cut straight across the top, and another across the bottom (like an old-fashioned Roman numeral X)
Bake
1. Once the oven is hot, remove the dough from the mixing bowl and place it on top of your sheet of parchment paper.
2. Pull the chili pot and cookie sheet out of the hot oven, and carefully place the bread dough inside the pot. Return pot and cookie sheet to the oven and bake for 30 minutes.
3. After 30 minutes, remove the cookie sheet and bake the bread for another 20-25 minutes. Check the water level in the brownie pan and add more if it’s gotten low.
4. Once the bread is baked, carefully remove the chili pot (or Dutch oven) from the oven. Gently pull on the parchment paper to take the bread out of the pot (be careful, it’s hot!). Remove the paper, and leave the bread to cool on a wire rack. Let it sit at least 30 minutes. Eat!
Tags

bread,

white bread
https://singleservingchef.com/easy-no-knead-crusty-bread/

Milk and Honey Whole Wheat Bread Recipe

There’s nothing like fresh bread. It smells wonderful, and tastes so much better than the stuff in bags. I started baking this milk and honey whole wheat bread when the pandemic first hit and everyone was busy baking bread! I went for more flour and the stores are seriously depleted. I couldn’t find white flour, so I bought whole wheat instead. Then the search for a recipe! This one is adapted from King Arthur flour (incidentally, it was called white whole wheat flour at the time, but is now golden wheat).

For once, I didn’t have to reduce the amounts (since the original was for a single loaf – hooray!) However, it called for dry milk. I never have dry milk. Plus, I’ve never liked the idea of buying a large package of something just to use a small quantity of it (1/4 C in this case) So, I had to figure out what to do instead. The answer turned out to be to replace some of the water in the original recipe with standard liquid milk.

It turned out soft, flavorful, and slightly nutty. I’m definitely going to make this more often. Adding milk softens the crust, and aids in browning. The honey adds extra moisture, so the bread turns out tender, even though it’s whole wheat.

I did say one loaf right? And you’ve undoubtedly noticed that the photo has two loaves of bread, not one. Turns out I realized mid-baking that my standard loaf pan was in the fridge with an apple quick bread in it. Oops. Luckily, I’d just gotten these mini-pans. So two mini-loaves it is.

If you have a standard pan, use that and make one loaf of bread. If you have the mini-pans, use those. Just cut the dough in half with a bench scraper, roll out each half, and shape it.

Milk and Honey Whole Wheat Bread Recipe

March 26, 2020