Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cinnamon Oatmeal Bread Recipe
    Lost? Site Map

    Cinnamon Oatmeal Bread

    Cinnamon Oatmeal Bread. Photo by pattikay in L.A.

    1/1 Photo of Cinnamon Oatmeal Bread

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    pattikay in L.A.'s Note:

    This is a delicious bread from Bernard Clayton's Complete Book of Breads. It is moist, sweet and cinnamon-y enough to cause our pastor's family to fight over who got to finish it off at breakfast when I gave them a loaf! Preparation time includes rising.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    1. 1
      Prepare 2 medium loaf pans (greased or non-stick).
    2. 2
      In a large bowl, mix together the rolled oats and boiling water. Stir to blend and add the butter, honey, brown sugar, salt and raisins. Let the mixture cool to no more than 130 degrees.
    3. 3
      Add the yeast. Add the eggs and two cups flour.
    4. 4
      With a wooden spoon or the mixer flat beater, stir vigorously for 2-3 minutes.
    5. 5
      Work in additional flour, 1/2 cup at a time, with the spoon first, then with your hands - or dough hook, if you are using a mixer.
    6. 6
      The dough will become a soft mass that can be picked up and placed on the work surface, or left under the hook.
    7. 7
      Knead with a strong push-turn-fold rhythm, adding flour if the dough is slack or wet and sticky. Knead for 8 minutes, or until the dough is soft and elastic. If under the dough hook in the mixer, add sprinkles of flour if the dough should cling to the sides of the bowl.
    8. 8
      First rising:.
    9. 9
      Place the dough in a buttered bowl, cover the bowl with plastic wrap or a towel and put the dough aside to rise at room temperature until double in bulk (about one hour - or shorter if using rapid-rise yeast).
    10. 10
    11. 11
      Turn the dough out of the bowl and divide into 2 pieces.
    12. 12
      With the hands and a rolling pin, shape each piece into a rectangle about 8 inches wide and 12 inches long.
    13. 13
      Butter the dough and sprinkle on the sugar and cinnamon.
    14. 14
      Roll up the dough as for a jelly roll, and press the seams securely together.
    15. 15
      Drop each into a pan, seam down, and push into the corners and ends with your fingers.
    16. 16
      Second rising:.
    17. 17
      Cover the pans with wax paper and put aside to rise till the center of the dough rises above the edge of the pan (about 45 minutes - less if using rapid-rise yeast).
    18. 18
      Preheat the oven to 375 degrees 20 minutes before baking.
    19. 19
      Bake on the middle rack of the oven till the crusts are nicely browned, about 40 minutes. (I always check sooner than that to make sure they don't overbake).
    20. 20
      The bottom crust may be sticky with the melted sugar (which will harden as the loaf cools), but tap the crust to make certain it sounds hard and hollow.
    21. 21
      When the loaves come out of the oven, brush with melted butter and turn out onto a metal rack to cool before serving.

    Ratings & Reviews:

    • on March 05, 2008


      Amazing bread! I used quick oats as I didn't have rolled and it was fine. My husband ate 4 pieces tonight with dinner. Definitely worth the effort and great gift, too! THanks, pattiday! Made for Aus/NZ Recipe Swap #14

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 05, 2008


      So tasty! I just had a slice and it's still warm. I love the cinnamon flavour. I used about half of the sugar which seems to have worked fine. I don't think this loaf will last very long!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 21, 2007


      Mine looks just like the picture. Lots of cinnamon. it taste like a cinnamon roll. Might be good to add some icing to the top. Thanks for sharing! (123 hit tag)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Cinnamon Oatmeal Bread

    Serving Size: 1 (1548 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2167.6
    Calories from Fat 417
    Total Fat 46.3 g
    Saturated Fat 24.5 g
    Cholesterol 303.0 mg
    Sodium 2663.3 mg
    Total Carbohydrate 400.0 g
    Dietary Fiber 18.5 g
    Sugars 155.9 g
    Protein 45.0 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes