Easy Williams Sonoma Cinnamon Bread Recipe: Delicious!
Cinnamon bread, a comforting and aromatic baked good, evokes feelings of warmth and home. Variations on this classic treat are found across cultures, often featuring prominently in holiday celebrations and family gatherings. The appeal lies in the simple combination of sweet dough, fragrant cinnamon, and often, a touch of sweetness in the form of a glaze or streusel topping.
Equipment
- Stand mixer with dough hook attachment – streamlines the kneading process (optional: hand-kneading as an alternative).
- Measuring cups and spoons – ensure accurate ingredient proportions for texture and flavor.
- 9x13 inch baking pan – provides ample space for even rising and baking.
- Rolling pin – helps shape the dough into a uniform rectangle.
- Sharp knife or pastry cutter – facilitates precise slicing of the dough.
- Wire rack – allows the bread to cool properly and prevents soggy bottoms.
- Large mixing bowl – used for combining ingredients and proofing the dough.
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
- 1/2 cup 120ml warm milk (105-115F)
- 1/4 cup 60ml warm water (105-115F)
- 1/4 cup 57g unsalted butter, melted
- 1 large egg
- For the Filling
- 1/2 cup 113g unsalted butter, softened
- 3/4 cup 150g packed brown sugar
- 2 tablespoons ground cinnamon
- For the Icing optional
- 4 oz cream cheese softened
- 1/4 cup 57g unsalted butter, softened
- 2 cups 240g powdered sugar
- 2-4 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Dough: In a large bowl, whisk together the flour, sugar, and salt. In a separate small bowl, dissolve the yeast in the warm milk and water. Let stand for 5 minutes, or until foamy.
- Combine Wet and Dry Ingredients: Add the melted butter and egg to the yeast mixture. Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Alternatively, knead using a dough hook attachment on a stand mixer.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Prepare the Filling: While the dough is rising, prepare the filling by combining the softened butter, brown sugar, and cinnamon in a small bowl. Mix until well combined.
- Shape the Bread: Gently punch down the risen dough. Turn it out onto a lightly floured surface and roll it into a 12x18 inch rectangle.
- Add Filling: Spread the softened butter mixture evenly over the dough rectangle, leaving a small border on one long edge.
- Roll and Seal: Starting from the opposite long edge, tightly roll the dough into a log. Pinch the seam to seal.
- Cut and Arrange: Cut the log into 12 even slices. Place the slices cut-side up in a greased 9x13 inch baking pan.
- Second Rise: Cover the pan with plastic wrap and let rise in a warm place for 30-45 minutes, or until the slices are puffy.
- Bake: Preheat oven to 350F (175C). Bake for 30-35 minutes, or until golden brown.
- Cool: Let the bread cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
- Prepare Icing: While the bread is cooling, prepare the cream cheese icing. In a large bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, beating until combined. Add milk or cream, one tablespoon at a time, until the desired consistency is reached. Stir in vanilla extract.
- Ice and Serve: Once the bread has cooled, drizzle the cream cheese icing over the top. Slice and serve.
- Optional Tips: For a richer flavor, use bread flour instead of all-purpose. Add chopped nuts, raisins or chocolate chips to the filling for extra texture and flavor. Instead of cream cheese icing, a simple glaze of powdered sugar and milk can be used. Store the baked bread tightly wrapped at room temperature for up to 3 days.
Notes
Variations
The basic “williams sonoma cinnamon bread recipe” lends itself well to various adaptations:
- Ingredient Swaps: Consider substituting whole wheat flour for up to half of the all-purpose flour to increase fiber content. Using brown butter in the dough and/or filling adds a nutty, caramelized flavor. Maple syrup can replace some of the granulated sugar for a different level of sweetness.
- Regional Twists: Incorporating a streusel topping, reminiscent of German coffee cake, introduces a textural contrast. Adding cardamom, a popular spice in Scandinavian baking, infuses the bread with a unique aromatic note. An Italian-inspired version might include orange zest and anise seeds.
- Dietary Adjustments: A dairy-free version can be achieved by using plant-based milk and butter substitutes. Gluten-free adaptations require a blend of gluten-free flours and a binding agent, such as xanthan gum. Sugar-free variations necessitate the use of sugar substitutes, bearing in mind that some substitutes may affect the texture of the dough.