Oatmeal Cinnamon Bread Recipe

Name: Oatmeal Cinnamon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1/2 cup warm water (110u00b0 to 115u00b0); 1-1/2 cups quick-cooking oats; 1-1/2 cups warm milk (110u00b0 to 115u00b0); 2/3 cup shortening; 1 cup sugar, divided; 2 eggs, lightly beaten; 2 teaspoons salt; 5 to 5-1/2 cups all-purpose flour; 2 tablespoons butter, melted; 2 teaspoons ground cinnamon

Servings: persons

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110u00b0 to 115u00b0)
1-1/2 cups quick-cooking oats
1-1/2 cups warm milk (110u00b0 to 115u00b0)
2/3 cup shortening
1 cup sugar, divided
2 eggs, lightly beaten
2 teaspoons salt
5 to 5-1/2 cups all-purpose flour
2 tablespoons butter, melted
2 teaspoons ground cinnamon

1
In a bowl, dissolve yeast in warm water. Add oats, milk, shortening, 1/2 cup sugar, eggs, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and rise in a warm place until doubled, about 1 hour.
2
Punch dough down; cover and let rest for 10 minutes. Divide in half; roll each portion into a 16x8-in. rectangle. Brush with butter. Combine cinnamon and remaining sugar; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal.
3
Place loaves seam side down in two greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 375u00b0 for 40-45 minutes or until golden brown. Cover loosely with foil if bread browns too quickly. Remove from pans to cool on wire racks.

889

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 packages (1/4 ounce each) active dry yeast, 1/2 cup warm water (110u00b0 to 115u00b0), 1-1/2 cups quick-cooking oats, 1-1/2 cups warm milk (110u00b0 to 115u00b0), and more.

Yes, Oatmeal Cinnamon Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Oatmeal Cinnamon Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions