Hi Pam, most cinnamon breads are baked at a lower temperature (350-375°F), which makes the addition of steam not quite so critical. It's the higher baking temperatures that crusty aritsan loaves are baked at that really require steam, because without the addition of moisture the crusts would set too early and restrict the rise. To keep your cinnamon bread dough moist during the oven spring period you might consider an egg wash, or you could also try adding steam in this way, but it isn't generally necessary with softer enriched loaves that are baked at a lower temperature.  

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