How do I brown butter?

You can brown both sticks of butter needed for this recipe at once if you want to save time, just make sure you accurately split it between the cinnamon streusel and the bread batter with a scale. Start by placing the butter in a skillet and cook over medium heat and stir occasionally. Continue to cook for about 5-10 minutes until the milk solids at the bottom of the pan start to turn a “teddy bear brown” shade and the surrounding liquid is a light amber color. Make sure to scrape all the milk solids out of the pan as well as they hold a lot of flavor!

Why does my cinnamon streusel mixture seem wet?

When you first combine all the ingredients for the cinnamon streusel, the mixture will be wet because the butter is still warm from being browned. Because of this, it's important to make this mixture before the bread batter so it can cool in the meantime. It should firm up after sitting in the refrigerator, just loosen it up with your hands again before using and you'll find it has a more crumbly texture.

How do I split the batter and cinnamon streusel layers?

There's no need to be exact in layering the batter and cinnamon streusel! I just eyeball about half of each, and even if the layers seem slightly off, it won't be too noticeable once baked.

How do I know when the loaf is done baking?

Once a toothpick or the tip of a butter knife comes out clean from the middle of the loaf, you're good to take it out! Don't bake beyond that point or you'll risk a dried out loaf.

Brown Butter Cinnamon Streusel Bread

Description

This Brown Butter Cinnamon Streusel Bread is the perfect balance of sweet, spicy, and rich buttery flavor. Perfect in the morning with coffee or tea, or even as a midnight snack.

Ingredients

Scale

Cinnamon Streusel:

1 stick (113 grams) unsalted butter, browned
1/2 cup (106 grams) light brown sugar
1 cup (120 grams) all-purpose flour
3 teaspoon ground cinnamon
1/4 teaspoon salt

Bread:

1 stick (113 grams) unsalted butter, browned
2 cups (240 grams) all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup (66 grams) granulated sugar
1/3 cup (71 grams) light brown sugar
2 large eggs
1 tablespoon vanilla extract
1/2 cup (113 grams) sour cream
1/2 cup (113 grams) whole milk

Instructions

Make the Cinnamon Streusel:

In a small skillet, brown 1 stick of butter.
Combine the sugar, flour, cinnamon, and salt in a bowl.
Add the browned butter and mix until combined.
Place in the fridge while you make the bread batter, then loosen up with your hands again just before using.

Make the Bread Batter:

Preheat oven to 350ºF. Prepare a 9-inch by 5-inch loaf pan with cooking spray and parchment paper.
In a small skillet, brown the other stick of butter. Set aside to cool.
In a medium-sized bowl, combine the flour, baking powder, and salt.
In a separate large bowl, beat the butter and sugars together until well combined.
Add the eggs and vanilla and beat until light and smooth.
Add the sour cream and milk and beat until just combined.
Fold in the dry ingredients with a rubber spatula.
Pour about half the batter in the prepared loaf pan and spread evenly.
Sprinkle half the cinnamon streusel mixture in an even layer on top of the batter.
Repeat once more with the rest of the batter and cinnamon streusel on top.
Bake for 55 minutes to 1 hour, or just until a toothpick comes out clean from the center.

Notes

Make sure not to over bake and dry out your loaf. Once a toothpick comes out clean, it’s done!
You can brown all the butter at once for both the cinnamon streusel and the bread batter to save time, but make sure you use a scale to accurately measure half to use for each after.
The cinnamon streusel mixture will seem wet at first, it’s important to make it before making the bread batter so it has time to cool and firm up.

Keywords: brown butter, cinnamon, bread