Easy and delicious cinnamon crumb breakfast bread with a light drizzle of sweet icing on top. This is great toasted with a cup of hot coffee in the morning!

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 home so this short window of time seemed totally achievable even more so because my kids were at school.
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 bread I used to sell when I worked in Whole Foods 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. So obviously I had to try and make it at home!
Tips for making this cinnamon breakfast bread.
- The dough is made in two short stages, I’m not sure why but it works well like that. The dough can turn out quite loose and wet so make sure to have extra flour nearby to dust your worktop liberally. It might seem sticky but by adding small amounts of flour and kneading it, the dough will come together. It takes some patience.
- The drizzle on top is optional. It does soften up that buttery crumb topping but it still manages to taste amazing.
- This bread is best served warm or toasted to loosen up that brown sugar and cinnamon bread interior.

This breakfast bread actually resembles monkey bread but with fewer pieces and smaller. It’s the same idea of dividing the dough into small balls of dough and then tossing them in cinnamon and brown sugar.
Working with dough and yeast can be intimidating for some people but if you’re gentle with it and always let it rise to at least double the size on the first rise, then you should be okay. Don’t let it over-rise or the cinnamon bread will collapse  when you bake it.
Serving your cinnamon crumb breakfast bread
This bread should be served warm and I like to spread some really good butter on top of it also. It would make some really good French toast or lay a slice or two on a plate and drizzle with maple syrup and a dollop of whipped cream!
Storing your breakfast bread
I recommend always keeping it wrapped or it drys out quickly. No refrigeration is necessary.

more breakfast bread recipes!
breakfast drinks

Cinnamon Crumb Breakfast Bread
Ingredients
- 1 cup warm water
- 1 envelope quick rise yeast 7g
- 3 tbsp sugar
- ⅓ cup milk
- 1 large egg
- 2 cups all purpose flour
- 1 Tbsp olive oil
- 1 tsp salt
- 1 ¼ cups all purpose flour plus extra for dusting your worktop liberally
- 2 Tbsp ground cinnamon
- ½ cup packed brown sugar
- 2 Tbsp chilled butter cut into small cubes
- ¼ cup all purpose flour
- 1 cup powdered sugar
- 6 tsp milk
Instructions
- In a medium size bowl, dissolve the yeast in the water.
- Stir in the milk, egg and sugar. Add the 2 cups flour until the batter gets thick.
- Beat well with a wooden spoon until smooth, about 100 strokes or use a stand mixer with a dough hook for 2-3 minutes on medium speed.
- Fold in the oil and salt. Next add remaining 1 1/4 cups flour and mix until the dough starts to come together.
- Add the cinnamon to the dough and mix in.
- Transfer the dough to a floured work surface and 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 30 minutes.
- Prepare a 9 x 5 inch loaf pan by rubbing the inside with butter, set aside.
- After 30 minutes, punch the dough down and cut it roughly into 8 even pieces.
- Toss each piece into the brown sugar then roll them into balls.
- Place the balls into the prepared baking pan making sure they are close together.
- Sprinkle any leftover brown sugar over the dough balls
- 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 30 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.
Notes
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
I have to admit, I love the Costco samples! I imagine this was far better than anything in the store! It looks perfectly tender and that topping is to die for!
Gahhh, the samples Tanya lol! No worries,
This bread was not worth the time and effort.
I bake a lot. I didn’t like the texture or the flavor
This looks and sounds incredible. And seriously…. 30 minutes? I don’t think I can get through a shopping trip in under an hour. You must speed walk!
Carrie, did you see my disclaimer…no kids ;)
It looks marvelous, Gerry! I think the whole family would demolish this in no time :)
Totally Liz! Hope you’re keeping well :)
Yum! That looks so delicious. Wishing I had a warm slice of that right now on this chilly morning.
That sounds perfect Jenn :)
i know exactly what bread you’re talking about and it’s SO GOOD – but yours looks even better. I like the light and fluffy appeal vs the dense “i just ate a brick of cinnamon” loaf but still with the crumble (the crumble is the best part!)
It’s good huh? :)
OMG I’m super hungry for this bread. Looks sooo yummy. Thanks for sharing
You’re welcome Tracy!
Sounds so good can’t wait to try it!
I could eat this for breakfast every single day and not get tired!
Too right Jocelyn!
Looks amazing! Going to make it tomorrow.
Yes please to bread with cinnamon crumbs, this looks incredible!
Always Laura :)
OHMIGERD….Gerry, I can’t even express the depth of love this post brought to my life ♥
Wow Becca that’s awesome :)
I want this for breakfast like right now!
Touche Steph :)
That’s a great looking loaf of bread, Gerry.
This bread = GIMME.
Trying to make this right now. Dough is more like batter–kneading is just not happening. Added more flour but still not looking right….
Hi Vicki, it is a very loose sponge-like dough on the first stage, like the dough in the bowl picture above. Once you add the second batch of flour it thickens up enough to form a ball, though still very soft. Hope this helps.
Can I prep all of this the night before, cover the pan with plastic wrap and refrigerate overnight then bake in the morning? Thanks!
Hi Janeen, you could but it may rise a little, try and do it last thing at night if you can!
Hi Gerry! I’m not sure why it took me so long to find your site. I read all of your posts in one of our Facebook groups. Either way, I’m glad I found you. Your site is gorgeous. Your photos are gorgeous. And that bread looks wicked good. Yes, finally, someone who is considerate to move their cart to the side. Thank you. Love this bread. Pinning. Be back next post. Oh, and now I’m stalking you on all of your social sites.
Hey Jennie, glad you found me!Thanks for the compliments :)
I always admire your yeasty ways. GREG
Gerry this bread is awesome! It look so soft & fluffy and that crumb topping is the best!! pinned
I want this for breakfast every day for the rest of my life please!
Hey,
Just put this dough in for the 2nd rise. I make breads regularly, but have never come across one where a dough this loose required kneading. I added almost a cup more flour, which still produced a very loose dough. I am interested to see if I will be able to form the smaller balls before baking. I will let you know…
This looks fabulous and I’m making it right now. BUT what do I bake it at? Am I missing it somewhere? I swear I’ve looked this recipe up and down and can’t find it….
Hi Tory, Sorry, I was finishing up some edits, the bake time is now in there, It’s 350 degrees :)
Just finished baking and cooling…it is perfection!
Excellent Sue! I’m so glad…It tastes great toasted or used in french toast also ;)
30 minutes in a store? That’s my time when I do have kids…when I’m by myself I wander a little too much enjoying the peace and quiet. Well, as much quiet as a busy store allows! You got me with that cinnamon swirl and crumb topping. Holy cow does this look good…and french toast the next morning? Yes, please!!!
This looks fabulous! I love this recipe. Thanks for sharing!
This has my name written all over it! Love cinnamon rolls, so I know I would love this cinnamon crumb bread. Plus I love baking homemade bread.
Wow, this bread looks awesome! So light and fluffy. We have rain forecasted all weekend here in San Diego so I have a feeling we’ll be enjoying a loaf of this bread.
I made this bread last weekend. It is incredible. You should all know, it is definitely a bread, and not a cake…like banana breads are. The only modifications I made were a “tad” more salt and a bit of brown sugar mixed into the crumb mixture. Toasted, the day after baking is sensational!
How did I miss this originally? That opening photo is killer! Love it!
Do you have to use quick rise yeast?
Hi Lisa, no regular rise yeast would be fine but obviously take a little longer…
I’m totally sold on this gorgeous bread! I’ve had the Greenlee’s before, and to be honest, this looks a million times better. And that french toast – sounds amazing. :)
I’m completly addicted to Greenlee’s bread so I can’t wait to give a similar recipe a try! Thanks for sharing.
You’re welcome!
I made this cinnamon crumb bread and they’re unbelievably soft and moist. This recipe is a keeper. I’ve tried a lot of bread recipes but they all ended up too hard after few hours. This one so far is the only bread that did not fail me. I didn’t expect it would be so good because I did not knead it manually ( I used an electric handheld mixer attached with a dough hook) because the dough all got stuck into my hands and I’m feeling hopeless. And yet, wow! The result is super soft and yummy, it didn’t look as beautiful as yours though, hahaha. To my surprise, my daughter who doesn’t eat anything with cinnamon ate this! Thank you Sir! I’m now a fan of yours.
Thanks so much Tracy! I really appreciate the feedback and that bread is a good one :)
I bake every day and never heard of Greenlee’s until this evening while shopping with my brother and nephew….it caught my attention that they were drooling over this bread! So, first thing in the morning I will be attempting to usurp this addiction and fascination, replacing it with my own version, helped out by your recipe of couse! Thank You in advance.
Can you make this bread and then freeze it??
Yes you can Megan. Just wrap it tightly or place it in a. ziplock bag
Hi, this looks fabulous and right down my alley! Do you know if you could use the bread machine dough cycle for the first part of the recipe? Thanks!
I think you could Ellen, let me know :)
I just stumbled on this recipe this morning… So I tried it out. GUYS, it’s delicious! It’s just like a monkey pull apart bread… But more adult-like and fancy, haha! The entire loaf was gone before the day was up. Thanks for the recipe!
Love the description Kelly, thanks!
Step 8 says let rise for another 30 minutes. I don’t see where 1st rise is to be. Could you clarify for me?
Thank you.
Love Greenlee’s Bread.
Hi Karen, that is just the first rise, I edited it to make it more clear, thanks!
I and everyone at home love cinnamon bread whether for breakfast or snack. It’s perfect and also quick to make. Since cinnamon is one of the most convenient ingredient in the pastry kitchen, there are couple of recipes that we always prepare such as cinnamon roll cookies, cinnamon roll bites and cinnamon pecan bundt cake.