Overnight Cinnamon Bread
This overnight cinnamon bread is a cozy, make-ahead recipe, perfect for special mornings and holidays with warm, cinnamon-scented bread that's easy to prepare.
Ingredients
For the Bread
- 2 cups all-purpose flour, plus extra for dusting the pans
- 1 cup whole milk
- 12 tablespoons unsalted butter, melted and slightly cooled Let cool slightly before mixing to avoid curdling the eggs.
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs Use room-temperature eggs for a smoother batter.
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
Instructions
Preparation
- Spray three mini loaf pans with nonstick cooking spray, then lightly dust with flour and tap out the excess.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Add the granulated sugar and brown sugar and mix until evenly combined.
- Add the eggs, milk, and melted butter, then whisk until the batter is smooth.
- Divide the batter evenly among the prepared pans. Cover tightly and refrigerate for at least 8 hours or overnight.
Baking
- Preheat the oven to 350°F.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool slightly, then slice and serve warm, or cool completely before wrapping individually.
Notes
For best texture, do not skip the overnight chill. Make ahead: Batter can be prepared up to 24 hours in advance. Store baked bread in an airtight container for up to 5 days. Wrap slices individually and freeze for up to 2 months. Reheat: Warm slices in the microwave for 15–20 seconds.