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Maple Cinnamon Loaf

This recipe is a simple breakfast cinnamon bread made in loaf pans and topped with a frosting.  Everyone loves this bread and is so easy to make that I can do them first thing in the morning and they are fresh at the sap cabin when everyone visits.

1 Package Active Dry Yeast

1/4 Cup Warm Water

1 Cup Milk, Scalded

1/4 Cup Sugar

1 Teaspoon Salt

4 Tablespoons Butter

1 Large Egg

4-5 Cups All-Purpose Flour

2 Tablespoons Maple Syrup

2 Teaspoons Ground Cinnamon

4 Tablespoons Butter – softened


6 Tablespoons Butter – softened

2 Cups Confectioners’ sugar

1/2 Cup Maple Syrup

In large bowl, dissolve yeast in 1/4 cup warm water and let stand until foamy.  Place scalded milk into mixer bowl and beat in sugar, salt, butter and let cool to lukewarm.  Add egg, then beat in flour and knead for 5 minutes until dough is soft.  Place in a greased bowl and cover until doubled – 1-2 hours.

Grease two loaf pans.  Punch down dough and roll into a 12 x 16 rectangle.  In a small bowl stir together cinnamon, syrup and 4 tablespoons butter until mixed.  Spread onto bread.  Roll starting with the long side.  Slice in two, then slice each half into 8 slices.  Place without disturbing the roll into a loaf pan.  Repeat with remaining dough.  Cover and let rise for 1-2 hours until it comes to the top of the loaf pan.  Bake at 350 degrees for 25-30 minutes.  If bread starts to brown to quickly, cover with foil, loosely.

To make glaze, beat butter and sugar together.  Add syrup slowly beating until fluffy.  Spread onto loaves while still warm.  Serve right in the pans.

Makes two loaves.



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