Cinnamon Breakfast Bread: Main Image

Quick Facts

Nutrition Facts

Calories 522
  Calories from Fat 114 (22%)
(20%)Total Fat 13g
(38%)Saturated Fat 8g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
(20%)Cholesterol 61mg
(13%)Sodium 316mg
(13%)Potassium 451mg
Total Carbohydrate 96g
(11%)Dietary Fiber 3g
Sugars 48g
Sugar Alcohols 0g
(15%)Protein 8g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

Cinnamon Breakfast Bread

  • From: Washington State Potato Commission


  • 3/4 lb russet potatoes

  • 6 Tbs unsalted butter

  • 2/3 cup warm water (100° to 110°)

  • 1 packet active dry yeast

  • 3/4 cup sugar

  • 3/4 cup raisins

  • 1 egg

  • 1 Tbs vanilla

  • 1 tsp salt

  • 1/4 tsp ground nutmeg

  • 3 cups all-purpose flour, divided

  • Topping2 Tbs softened unsalted butter

  • 3/4 cup packed light brown sugar

  • 1 1/2 tsp ground cinnamon

A sweet classic with a potato twist.


  • Scrub potatoes with a vegetable brush under cold running water. Peel and cut into 1-inch pieces. Place in large saucepan and add cold water to cover.
  • Over high heat, bring to a boil, then reduce heat to medium. Cover and simmer until potatoes are tender, about 10 to 12 minutes.
  • Drain well and turn potatoes into a large bowl. Add butter and mash potatoes until smooth. Let stand about 5 minutes to cool slightly.
  • Meanwhile, in a small bowl combine water and yeast and let stand 5 minutes until frothy.
  • Add the yeast mixture, sugar, raisins, egg, vanilla, salt, and nutmeg to the potatoes. Stir until smooth.
  • Add 2 ¾ cups of the flour and stir until a dough forms. Turn dough out onto lightly floured surface and knead, adding remaining ¼ cup flour as needed to form smooth and elastic dough (you may need another 2 tablespoons of flour).
  • Coat a large bowl with cooking spray. Add dough, turning to coat all sides. Cover bowl with plastic wrap and let rise in a warm place (85°) free of drafts, until doubled in size, about 1 ½ to 2 hours; punch dough down.
  • Coat a 13- x 9-inch baking dish with cooking spray. Press dough evenly into the baking dish. Cover with plastic wrap and let rise in a warm place for 1 hour.
  • Preheat oven to 400°F.
  • Meanwhile prepare the topping: In small bowl, mix together the softened butter, brown sugar, and cinnamon until the butter is well incorporated. Sprinkle the mixture evenly over the top of the dough.
  • Bake in the center of oven 20 to 22 minutes or until well-browned. Let stand for 10 minutes before cutting into squares to serve.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.