If you’re captivated by the simplicity and deliciousness of our No-Knead Cinnamon English Muffin Bread, be sure to explore our extensive collection on the Bread Recipes page for more amazing homemade bread ideas that are both accessible and incredibly rewarding to bake!

Contents

The Ultimate Easy Sweet Bread: No-Knead Cinnamon English Muffin Bread

For countless years, English Muffin Bread has been a cherished staple in my household, a go-to treat that my boys adore. Its appeal lies not only in its remarkably simple preparation but also in its irresistible texture and flavor. This isn’t just easy; it’s practically achievable in your sleep, a testament to its straightforward process. The classic version, with its distinctive craggy exterior and abundance of pockets perfect for melted butter, requires no arduous kneading or advanced bread-making skills. It’s the epitome of effortless baking. Given its perfection, introducing a twist was a leap of faith. However, the addition of warm, sweet cinnamon to this beloved recipe was a revelation, transforming an already wonderful bread into something truly sublime. The moment my husband tasted a slice of toast made from this No-Knead Cinnamon English Muffin Bread, his reaction confirmed it: pure culinary bliss.

A Sweet Revolution in Your Kitchen

Imagine a bread that is subtly sweet, studded generously with melting cinnamon baking chips, and yet still boasts those beloved “nooks and crannies” that define a classic English muffin. This isn’t a replacement for the original English Muffin Bread, which remains unparalleled for crafting a fried egg sandwich or delightful English Muffin Bread Pizzas. Instead, this No-Knead Cinnamon English Muffin Bread carves out its own niche as a dreamy, sweet treat. It’s the perfect companion for a cozy breakfast, a delightful brunch item, or an afternoon snack that satisfies your sweet tooth without being overly indulgent.

The Irresistible Aroma of Cinnamon Toast

Words can barely capture the intoxicating aroma that fills your kitchen when a thick slice or two of this No-Knead Cinnamon English Muffin Bread is toasted in a frying pan with a generous pat of butter. The process is simple, and the payoff is immense. Because you save so much effort by opting for a no-knead recipe, you can easily justify dedicating a few extra moments to achieve that perfect golden crust and infuse it with even more buttery goodness. This extra step elevates an already fantastic bread into an unforgettable experience. The slight caramelization of the sugar from the cinnamon chips against the backdrop of the crunchy exterior and soft interior is pure magic.

Recipe Yield and Freezing for Future Enjoyment

My original recipe for English Muffin Bread yields a substantial quantity—typically 3 to 4 loaves. I understand that this might seem like an enormous amount for most households, as not everyone is feeding a regiment as I often do! Therefore, I’ve thoughtfully included a half-sized ingredient list in the recipe below, suitable for 1 to 2 loaves. However, I must caution you: once you taste this incredibly delicious bread, you might find yourself regretting not having made the full recipe. The good news is that this bread freezes like an absolute dream. I specifically had to put this theory to the test because, honestly, the bread rarely lasts long enough in our home to even make it to the freezer. It’s so popular that it disappears almost as quickly as it’s baked! Having extra loaves on hand, ready to be thawed or sliced directly from frozen, means you’re always just minutes away from a delightful treat.

Essential Cook’s Notes for Perfect Baking

Baking this No-Knead Cinnamon English Muffin Bread is straightforward, but a few key tips will ensure your success and help you achieve those coveted English muffin qualities.

Understanding Loaf Pan Quantities: You might notice the recipe specifies “1 to 2 loaves (half recipe)” or “3 to 4 loaves (standard recipe).” This flexibility accounts for the slight variations in standard loaf pan sizes (e.g., 8.5″x4″ vs. 9.5″x4″). It’s always better to prepare the higher number of pans described in the recipe. If you end up with an unused pan, it’s a minor inconvenience to wash it. The alternative—being mid-dough, hands covered, and frantically searching for an extra pan—is far less ideal!
The Right Tool for Mixing: While a sturdy wooden spoon will certainly get the job done, I personally love using a dough whisk to bring this wet dough together. Its unique design is perfectly suited for integrating ingredients evenly without overworking the dough, making the mixing process effortless.
Crucial Pan Preparation: This step, though simple, is arguably the most critical for achieving the characteristic texture and easy release of No-Knead Cinnamon English Muffin Bread. You must generously grease your loaf pans and then dust them thoroughly with cornmeal. This dual action prevents the ultra-moist dough from sticking during baking, ensures the loaves slide out effortlessly once baked, and imparts that delightful cornmeal crunch and signature flavor we associate with classic English muffins. Do not skip this step! If cornmeal is unavailable, semolina makes an excellent substitute.
The Golden Rule: Cool Completely Before Slicing! I emphasized this point in my English Muffin Bread post, and it bears repeating with even greater emphasis for this cinnamon variation: DO NOT CUT THIS BREAD UNTIL IT HAS COMPLETELY COOLED TO ROOM TEMPERATURE. While it’s tempting to tear into many warm breads straight from the oven, this is not one of them. Due to its high moisture content and slack dough, this bread absolutely relies on the carry-over cooking that occurs during the slow cooling process to fully set its internal structure. Impatiently slicing into a still-hot loaf will result in a gummy, dense, and gooey mess. Trust me, your patience will be richly rewarded with the perfect, airy, English Muffin-like texture you crave. Once cooled, you can always warm it back up by toasting it as described below.
The Art of Toasting: While a conventional toaster will certainly warm your slices, for an truly sublime experience, toast your No-Knead Cinnamon English Muffin Bread in a skillet with a generous pat of butter. The butter sizzles, caramelizing the edges and creating an unparalleled crunch and depth of flavor. It’s a small extra step that makes a world of difference, transforming a simple slice of bread into a heavenly treat.

Helpful Prep Tips for Effortless Baking

These tools aren’t strictly necessary, but they can make the preparation of your No-Knead Cinnamon English Muffin Bread even smoother and more enjoyable:

Large Mixing Bowl: Essential for containing the shaggy dough.
Dough Whisk: My preferred tool for easily combining this wet dough.
Loaf Pans: Ensure you have enough of the correct size.
Cinnamon Baking Bits: These melt beautifully, distributing cinnamon flavor throughout the bread.

No-Knead Cinnamon English Muffin Bread

Author: Rebecca Lindamood

Ingredients

For a Standard Recipe (3-4 loaves):

5 1/2 cups warm-to-the-touch water (not hot)
2 tablespoons kosher salt
3 tablespoons sugar
2 tablespoons plus 3/4 teaspoons instant yeast (or 3 packages)
1 bag of Cinnamon Baking Morsels or Bits (12 ounce)
11 1/2 cups all-purpose or bread flour (3 pounds 1 1/2 ounces by weight, a half and half combination often works well)

For a Half-Size Recipe (1-2 loaves):

2 3/4 cups warm water (not hot)
1 tablespoon kosher salt
1 tablespoon plus 1 1/2 teaspoons sugar
1 tablespoon plus 1 1/4 teaspoons instant yeast (or about 1 1/2 packages)
1/2 of a 12 ounce bag of Cinnamon Baking Morsels or Bits
5 3/4 cups all-purpose or bread flour (1 pound 9 ounces, by weight)

Also Needed:

Non-stick cooking spray
Cornmeal
Plastic wrap
Melted butter for brushing the bread mid-way through and after baking

Instructions

To Prepare the Dough:

Stir all of the ingredients together by hand in a large mixing bowl (or in the bowl of a stand mixer fitted with a paddle) just until combined. The dough will be shaggy and very sticky.
Spray a piece of plastic wrap with non-stick cooking spray and lay it loosely over the mixing bowl. Let the dough rise in a warm, draft-free place for about an hour or until it looks bubbly and puffy.
Spray 3 or 4 standard loaf pans (8.5″ or 9.5″ x 4″) with non-stick cooking spray and sprinkle in a fistful of cornmeal. Tilt the pans, tapping gently, until the interiors are coated with a thin layer of cornmeal. Tap out any excess cornmeal.
Spray your hands with non-stick cooking spray and use them to divide the dough evenly between the pans. The pans should be no more than halfway full. If you need to, spray and cornmeal an additional loaf pan for any excess.
Spray more pieces of plastic wrap with non-stick cooking spray and lay them loosely over each loaf pan. Let rise in a warm, draft-free place until the dough looks bubbly and puffy again, and has risen with the top of the dough dome just peeking above the edge of the pan.
While the dough is rising, preheat the oven to 350°F.

Important: It is possible to let this dough rise too long, so be sure the oven is waiting for you rather than you waiting for the oven.

Evenly space the loaf pans in the oven and set the timer for 30 minutes. After 30 minutes, take out one bread pan at a time and brush the tops of the loaves with melted butter. When you place the bread pans back in the oven, rotate their positions from front to back. Bake for an additional 10 minutes or until they are just lightly golden brown.
Immediately turn the loaves out onto a cooling rack and brush again with melted butter. Cool completely before slicing.
The bread can be stored, tightly wrapped, at room temperature for up to a week. If you do not think you can eat it in that time, wrap the cooled, unsliced loaves with two layers of plastic wrap and cover that with one layer of foil before storing in the freezer for up to 3 months. They can be thawed or simply sliced from their frozen state before toasting.

Nutritional information provided is an estimate and offered as a courtesy. For precise details, it is recommended to calculate the nutritional information using your preferred nutrition calculator with the actual ingredients used in your recipe.

Did you make this recipe?

We’d love to see your creations! Make sure to tag @foodiewithfam on Instagram and use the hashtag #foodiewithfamily so we can admire your delicious No-Knead Cinnamon English Muffin Bread!

This post was originally published on January 20, 2015. It was updated in November 2017 with additional Cook’s Notes and relevant links, ensuring the information remains fresh and helpful for all our bakers.