This award-winning recipe for Brown Sugar Cinnamon Bread is over 50 years old and locally famous in a small town in Michigan. The recipe and its developer, Virginia Dayton, were featured in multiple newspaper articles as well as Episode 003 of The Storied Recipe podcast. This bread is SO delicious I made 6 loaves before I could finally photograph one! One tip from Liz, Virginia's granddaughter - always toast the bread and slather with butter. Truthfully, I didn't think the bread could get any better than the soft, gooey goodness that comes straight from the oven. But toasting the bread brings out the most beautiful golden color, a richer flavor to the bread, and makes the cinnamon brown sugar filling soft, warm, and caramelized.
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Brown Sugar Cinnamon Bread
Difficulty: Easy8
servings2
hours30
minutes2
hours30
minutesKeep the screen of your device on
Ingredients
- Bread Ingredients
¼ cup ¼ lukewarm water
2 c 2 hot water
2 tablespoon 2 shortening
2 tablespoon 2 white sugar
2 teaspoon 2 salt
1 1 egg
1 envelope 1 dry yeast
5 5 to 6 cups flour
- Filling Ingredients
4 tablespoon 4 shortening
1 ½ cup 1 ½ brown sugar
2 tablespoon 2 cinnamon
Directions
- Soften yeast in ¼ cup lukewarm water and set aside. Melt the shortening in the 2 cups hot water in a large bowl and allow to cool to lukewarm. Add sugar, salt, egg, and softened yeast. Stir in 2 cups of flour and mix well, then continue to add flour, a little at a time, a continue to mix. When too stiff to stir, knead in the remaining flour , a little at a time, until it is no longer sticky.
- Cover and let stand in warm place out of draft until double in size. Knead down and cut into two sections, placing one section on a floured board. Press as flat as possible with your hands.
- With a spatula, spread 2 tablespoons shortening over dough. Sprinkle 1 tablespoon cinnamon and ¾ cup brown sugar over the dough. Roll the dough like a jelly roll and fold each end up to the middle to form a loaf to fit into a 5×9 inch bread pan, making sure that the seam of the roll is on the top, so that the filling will not run out while baking.
- Place in greased bread pan and set in a warm place until double in size. Repeat this procedure for a second loaf.
- Bake in a 350 oven for 30 minutes. Remove from oven immediately and allow to cool on a rack.
Notes
- Make sure you listen to Liz's episode, Virginia Dayton’s Brown Sugar Cinnamon Bread while you make her Brown Sugar Cinnamon Bread
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