Easy Williams Sonoma Cinnamon Bread Recipe | Delicious!
Cinnamon-infused breads, in their various forms, boast a heritage that stretches across continents and generations. They often evoke cherished memories of family gatherings, holiday celebrations, and cozy mornings. Their enduring appeal lies not only in their universally loved flavor profile but also in their inherent ability to create a sense of warmth, comfort, and shared joy. This particular variation stands out, celebrated for its balanced sweetness, perfectly spiced filling, and reliably tender crumb.
Equipment
- Mixing Bowls (various sizes)
- Measuring cups and spoons
- Whisk
- Wooden Spoon or Spatula
- Stand Mixer (optional, but recommended)
- Dough Hook Attachment (if using a stand mixer)
- Rolling Pin
- 9x5-inch loaf pan
- Parchment paper (optional, for lining the pan)
- Plastic Wrap or Clean Kitchen Towel
- Wire Rack
- Small Bowl for Glaze
- Pastry Brush or Spoon for Glazing
- Thermometer (optional, for checking internal bread temperature)
Ingredients
- For the Dough
- 3 cups 360g all-purpose flour, plus more for dusting
- 1/4 cup 50g granulated sugar
- 1 teaspoon salt
- 1 packet 2 1/4 teaspoons active dry yeast
- 1 cup 240ml lukewarm milk (about 110F)
- 1/4 cup 57g unsalted butter, melted
- 1 large egg lightly beaten
- For the Cinnamon Filling
- 1/2 cup 113g unsalted butter, softened
- 3/4 cup 150g packed light brown sugar
- 2 tablespoons ground cinnamon
- 1/4 teaspoon ground nutmeg optional
- For the Glaze
- 1 cup 120g powdered sugar
- 2-3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Dough
- In a large bowl, whisk together the flour, granulated sugar, and salt. In a separate small bowl, dissolve the yeast in the lukewarm milk and let stand for 5 minutes, or until foamy. This indicates the yeast is active. Add the melted butter and beaten egg to the yeast mixture. Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. If using a stand mixer, knead with the dough hook attachment for 5 minutes on medium speed.
- First Rise
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size. A warm oven (turned off) or a sunny spot works well.
- Prepare the Cinnamon Filling
- While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the softened butter, brown sugar, cinnamon, and nutmeg (if using). Mix until well combined and creamy.
- Shape the Bread
- Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a 12x18 inch rectangle. Spread the cinnamon filling evenly over the dough, leaving a 1/2 inch border along one of the long edges. Starting from the opposite long edge, tightly roll the dough into a log. Pinch the seam to seal.
- Prepare for Second Rise
- Grease a 9x5 inch loaf pan. Carefully transfer the rolled dough to the prepared loaf pan, seam side down. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 30-45 minutes, or until the dough has risen about 1 inch above the rim of the pan.
- Bake the Bread
- Preheat oven to 350F (175C). Bake for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent it loosely with foil. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Glaze
- While the bread is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk or heavy cream, and vanilla extract until smooth. Add more milk or cream, one tablespoon at a time, until the desired consistency is reached.
- Glaze and Serve
- Once the bread is completely cool, drizzle the glaze evenly over the top. Slice and serve. Enjoy!
- Optional Tips:
- For a richer flavor, substitute half of the milk with heavy cream.
- Add chopped pecans or walnuts to the cinnamon filling for added texture.
- For a cream cheese glaze, substitute 2 ounces of softened cream cheese for 2 tablespoons of the powdered sugar and use milk as needed to reach desired consistency.
Notes
Variations
The Williams Sonoma Cinnamon Bread recipe lends itself well to various adaptations, allowing for personalization based on dietary needs, regional preferences, or simple ingredient swaps. Several possibilities exist:
- Ingredient Swaps:
- Whole Wheat Flour: Substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and increased fiber content.
- Alternative Sweeteners: Replace granulated and brown sugar with coconut sugar or maple syrup. Note that these substitutions may slightly alter the texture and moisture level.
- Dairy-Free Options: Use almond milk or soy milk in place of cow's milk. Substitute vegan butter for regular butter.
- Gluten-Free Adaptation: Employ a gluten-free all-purpose flour blend. Be mindful that gluten-free flours may require additional binding agents, such as xanthan gum, to achieve a similar texture.
- Regional Styles:
- Apple Cinnamon: Incorporate diced apples into the cinnamon filling for a fall-inspired twist.
- Maple Pecan: Replace the brown sugar with maple sugar or maple syrup and add chopped pecans to the filling.
- Orange Zest: Add orange zest to both the dough and the glaze for a citrusy aroma and flavor.
- Dietary Adjustments:
- Lower Sugar: Reduce the amount of sugar in both the dough and the filling. Consider adding a sugar-free sweetener to the glaze.
- Nut-Free: Omit nuts from any variation, or ensure all ingredients are processed in a nut-free facility.
Serving Suggestions
The Williams Sonoma Cinnamon Bread is a versatile baked good that can be enjoyed in various settings and at different times of day.- Breakfast or Brunch: Serve warm slices with a side of fresh fruit, yogurt, or a cup of coffee or tea.
- Dessert: Offer as a comforting dessert after dinner, perhaps accompanied by a scoop of vanilla ice cream or a dollop of whipped cream.
- Snack: Enjoy as a midday snack with a glass of milk or a hot beverage.
- Special Occasions: Include in holiday brunch spreads or as a homemade gift for friends and family.
- Serving Style: Toasting slices lightly can enhance the flavor and texture. For a more decadent treat, drizzle with additional glaze or warm caramel sauce.
Storage Tips
Proper storage is essential to maintain the freshness and quality of the Williams Sonoma Cinnamon Bread.- Room Temperature: Store the bread in an airtight container at room temperature for up to 2-3 days.
- Refrigerator: For longer storage, refrigerate the bread in an airtight container for up to 1 week. Allow the bread to come to room temperature before serving.
- Freezer: The bread can be frozen for up to 2-3 months. Wrap the loaf tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe bag. Thaw overnight in the refrigerator before serving.
- Reheating: Reheat slices in a toaster or microwave for a few seconds to restore warmth and softness.
Frequently Asked Questions
- Question 1: Can I use instant yeast instead of active dry yeast?
Yes, instant yeast can be substituted. The yeast does not need to be proofed. Add it directly to the dry ingredients. - Question 2: Can I make this recipe ahead of time?
The dough can be prepared ahead of time and stored in the refrigerator overnight for the first rise. Allow it to come to room temperature before continuing with the recipe. The baked bread can also be prepared ahead and stored or frozen as described in the storage tips. - Question 3: What if my dough is too sticky?
Gradually add more flour, one tablespoon at a time, until the dough is smooth and elastic but not overly sticky. Avoid adding too much flour, as this can result in a dry bread. - Question 4: My bread is browning too quickly. What should I do?
Tent the bread loosely with aluminum foil during the last 10-15 minutes of baking to prevent excessive browning.