This moist breakfast bread is filled with layers of cinnamon and topped with a buttery crunchy crumb.
I went to my local Costco last week and was hustling my way through the aisles, trying to keep to my 30 minute goal. I know the store like my own house so this short window of time seemed totally achievable even more so because my little guy was at school. I was on the hunt for some breakfast bread!
That was until I turned a corner and had to pull back on my cart to avoid taking out a group of people lined up at a sample table. I’m a secret hater of the famous Costco sample cult just because they slow everything down. But this sample was different. As I inched my way forward, I noticed it was samples of a cinnamon sweet bread I used to sell when I worked in a store years ago. The bread is from a bakery called Greenlee’s and we used to sell tons of it! It’s more of a dense bread, mainly because it’s loaded with cinnamon and pieces of crunchy, buttery crumb on top.
I parked my cart off to the side- see what I did there – and grabbed a sample. It was just as good as I remember and as I reached to pick one up, I had second thoughts. I decided to do what any food blogger would do and just make my own. The result was closer to the real thing than I expected, though not quite close enough to be called a copycat recipe. It was sweet and moist with an awesome crumbly topping and cinnamon flavor. I had a slice with some coffee when it came out of the oven, but the rest ended up as 4 thick doorstep slices sauteed in a pan of butter for breakfast next morning. If you feel like making your own, make sure to use Red Star’s Quick Rise Yeast. That stuff is fast and you wont be waiting forever for your dough to rise. This is perfect if you’re looking to kick up a weekend breakfast, it’s great just as it is, sliced for french toast or toasted with butter and jam! Cinnamon crumb breakfast bread is calling your name1
Cinnamon Crumb Breakfast Bread
- Ingredients Stage 1:
- 1 cup warm water
- 1 envelope quick rise yeast 7g
- 3 Tbsp sugar
- 1/3 cup milk
- 1 lg egg
- 1 1/2 cups all purpose flour
- Stage 2:
- 1 Tbsp olive oil
- 1 tsp salt
- 1 1/4 cups all purpose flour plus extra for dusting your worktop liberally
- 1 Tbsp ground cinnamon
- 1 Tbsp olive oil for coating
- 1/4 cup packed brown sugar
- 4 Tbsp chilled butter cut into small cubes
- 1/4 cup all purpose flour
- For The Glaze:
- 1 cup powdered sugar
- 6 tsp milk
In a medium size bowl, dissolve the yeast in the water.
Stir in the milk, egg and sugar. Add the 1 1/2 cups flour until the batter gets thick.
Beat well with a wooden spoon until smooth, about 100 strokes.
Cover and let rise for 30 minutes.
Fold in the oil and salt. Next add 1 cup flour and stir until the dough starts to come together.
Drop the dough onto a well floured table and add the cinnamon to it.
Knead the dough for about 5 minutes ending with a ball shape.
Transfer to a bowl which has been greased with a tablespoon of olive oil.
Cover and let rise for another 30 minutes.
Prepare a 9 x 5 inch loaf pan by greasing the inside with butter, set aside.
After 30 minutes, take the dough and cut it roughly into 6-7 pieces. Roughly fold the chunks over themselves until they resemble ball shapes. Place the chunks into the prepared pan and sprinkle with the brown sugar, making sure to get the sugar in between the chunks of dough.
Using your fingers, crumble the chilled butter and the 1/4 cup flour together until you end up with small nuggets of buttery flour.
Sprinkle the buttery chunks over the top of the dough. Cover and let rise again for 30 minutes. Preheat the oven to 350 degrees.
Place in the oven and bake for about 35 minutes or until the top is a rich golden brown. Let rest for 10 minutes.
Whisk the powdered sugar and milk together until smooth. Drizzle all over the warm bread.
Slice and serve warm.
This is a very sticky, loose dough. You have to work fast and handle it as little as possible. It's a very rustic bread so don't worry too much about it looking like a perfect loaf shape.
Rising times may differ due to different environments. Hot places are always better to let breads rise, like laundry rooms, stove tops with the oven turned on or direct sunlight.
From the Tassajara Bread Book