This overnight cinnamon bread is a cozy, make-ahead recipe that’s perfect for special mornings and holidays. By preparing the batter the night before, you can simply bake it fresh the next day and enjoy warm, cinnamon-scented bread with minimal effort. It’s ideal for Christmas morning, brunch gatherings, or gifting to friends and family.

Why You’ll Love This Recipe

• A true make-ahead breakfast recipe

• Warm cinnamon flavor with a soft, tender crumb

• Simple pantry ingredients

• Perfect for holidays, brunch, or gifting

Equipment

• 3 mini loaf pans (about 5.5 × 3 inches)

• Large mixing bowl

• Whisk or hand mixer

• Measuring cups and spoons

• Nonstick cooking spray

• Flour (for dusting the pans)

• Toothpick (for testing doneness)

Ingredients

• 2 cups all-purpose flour, plus extra for dusting the pans

• 1 cup whole milk

• 12 tablespoons unsalted butter, melted and slightly cooled

• 3/4 cup granulated sugar

• 1/2 cup packed light brown sugar

• 2 large eggs

• 2 teaspoons ground cinnamon

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon fine salt

Instructions

1. Spray three mini loaf pans with nonstick cooking spray, then lightly dust with flour and tap out the excess.

2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.

3. Add the granulated sugar and brown sugar and mix until evenly combined.

4. Add the eggs, milk, and melted butter, then whisk until the batter is smooth.

5. Divide the batter evenly among the prepared pans. Cover tightly and refrigerate for at least 8 hours or overnight.

6. Preheat the oven to 350°F.

7. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool slightly, then slice and serve warm, or cool completely before wrapping individually.

Tips & Notes

• Let the melted butter cool slightly before mixing to avoid curdling the eggs.

• For best texture, do not skip the overnight chill.

• Use room-temperature eggs for a smoother batter.

Storage & Make-Ahead

• Make Ahead: Batter can be prepared up to 24 hours in advance.

• Refrigerator: Store baked bread in an airtight container for up to 5 days.

• Freezer: Wrap slices individually and freeze for up to 2 months.

• Reheat: Warm slices in the microwave for 15–20 seconds.

Serving Suggestions

• Serve warm with butter or honey

• Dust lightly with powdered sugar

• Pair with coffee, tea, or hot chocolate

Frequently Asked Questions

Can I bake this in one pan instead of mini loaves?
Yes. Pour the batter into a greased 9 × 13-inch baking dish and bake for 45–50 minutes, checking the center for doneness.

Can I freeze this cinnamon bread?
Yes. Once fully cooled, wrap slices individually and freeze for up to 2 months.

How do I know when the bread is done?
Insert a toothpick into the center—if it comes out clean or with a few crumbs, the bread is ready.

Can I add mix-ins?
Yes. Try chopped nuts or a cinnamon-sugar swirl for extra flavor and texture.