This cinnamon-scented, batter-style yeast loaf lives up to its name, with no kneading required and a simple one-bowl mixing method. Resting the batter before baking allows the yeast to do its work. Top a fragrant toasted slice with cream cheese for breakfast.
In a large bowl, whisk together the flour, sugar, yeast, cinnamon, salt, and baking powder. Make a well in the center and pour in the milk, melted butter, and egg. Mix until combined, then beat until smooth. Stir in the cinnamon sweet bits.
Cover and let the batter rest for 1 hour at room temperature. Toward the end of the rising time, preheat the oven to 350°F.
Grease an 8 1/2" x 4 1/2" loaf pan. Transfer the batter to the pan and generously sprinkle the top with cinnamon sugar.
Bake for 45 to 50 minutes, until a paring knife inserted into the center comes out clean. Remove from the oven and place the pan on a rack for 5 to 10 minutes.
Turn the bread out of the pan and return to the rack to finish cooling completely before slicing.
Store wrapped at room temperature for up to three days; freeze for longer storage.
