Super Quick Cinnamon Sugar Baguette

Super Quick Cinnamon Sugar Baguette

Just look at this bread.

It looks, well. . .  awesome, right?

What’s that?

You think it looks burnt?


Maybe it’s the lighting.

Or not.

OK, so yes. I burned it a little.

But the thing is – I’m on day three of couch-potatoness. (I’m counting “potatoness” as a real word – even though Spell-check disagrees with me).

Tuesday I felt like I might be coming down with something, so I took it easy all day.super quick cinnamon sugar baguette dough ball

I’m talking like, I never moved my fanny from the couch.

And then, yesterday, I thought I was better. I needed to clean the house, and cook, and make this really quick loaf of bread (because I just know you all are waiting with bated breath for the next post).

So I tore through the house, cleaned, baked (and burned), did errands, etc.

Around 3 pm, that little bug inside me laughed at me hard.

And then pun. ished. me.super quick cinnamon sugar baguette pressed dough

So we’re in for another day of couch potatoness.

And there’s no time for a re-do, obviously.

That’s OK.

I’ve been told I need to watch more movies anyway.

I’m totally game for a pre-school cartoon marathon with the Babes.

But this bread.

Let me tell you something.

The dough comes together in about 10 minutes (less once you have the hang of it) anywhere from 2 hours to 5 days ahead of time.Super quick cinnamon sugar baguette roll

Yes, you make one batch of dough and it can hang out in your fridge for up to 5 days – and it’s enough for two sandwich loaves or baguettes. Or three experiments – i.e. breadsticks, pizza crust, or fritters.

Bread just has a way of making home feel cozy and warm.

And with cinnamon and sugar and this super quick shortcut dough? Forget it.

Maximum coziness and minimum effort.

I happened upon the recipe years ago in Family Fun magazine, way before I knew anything about the Artisan Bread in Five Minutes a Day cookbook, and tore it out.super quick cinnamon sugar baguette rolled, brushed, sliced

And guess what? It’s from the same peeps.

You can see the article here – and they’ll tell you how to make the sandwich loaf, breadsticks, pear fritters, and a pretty little wreath.

I’ll tell you how to make the burnt baguette – minus the burnt part.

When I’m not so couch-potatoey, I’ll try again – and post a photo of a properly cooked loaf.

10 Minute Cinnamon Sugar Baguette

In this recipe I use a Silpat baking mat. I'm not sure there is any way to get around that. I use it because it stays in place while I am pressing and rolling, and allows me to use a minimum amount of flour. It's possible this might still work if you use a dusted surface and rolling pin, but I can't make any guarantees. It's certainly worth a try though! I also use a pizza stone. This will give you the crunchy outer crust, but I'm sure you could bake your bread on a cookie sheet as well - the crust just wouldn't be as crisp. It's all worth trying. If you do - I'd love to hear what your experiences reveal!


  • For the big batch of dough:
  • 2 cups lukewarm water
  • 1-1/2 tablespoons (2 packets) granulated yeast
  • 1-1/2 tablespoons coarse salt or 1 tablespoon table salt
  • 3 large eggs, lightly beaten
  • 1/2 cup honey
  • 1/3 cup vegetable oil; melted, unsalted butter; or olive oil
  • 6 cups unbleached all-purpose flour
  • 1 cup whole wheat flour
  • For the Cinnamon Sugar Baguette:
  • About 1/3 of the big batch of dough
  • 3 teaspoons granulated sugar
  • 3 teaspoons brown sugar
  • 3/4 teaspoons ground cinnamon
  • 1 tablespoon melted, unsalted butter
  • water for brushing the baquette


For the dough:

In a large bowl or lidded container, stir together the water, yeast, salt, eggs, honey, and oil or melted butter, then mix in the flours. If needed, the last bit of flour can be incorporated with wet hands.

Loosely cover the dough and let it rise at room temperature until it collapses on top, about 2 hours.

Use the dough immediately or refrigerate it in a lidded (not airtight) container and use it over the next five days. It can also be frozen in airtight containers or freezer bags for up to one month (Jeff and Zoe recommend freezing the dough in 1-pound portions for ease of use). Frozen dough can be shaped, rested, and baked after it has defrosted overnight in the refrigerator. To cut a recipe's worth of dough from the bulk batch, dust the surface of the dough with flour, then use kitchen shears or a knife to snip off what you need.

For the Cinnamon Sugar Baguette:

Place a water tray in the oven before preheating (this can be any kind of baking dish that doesn't interfere with the pizza stone.

Preheat a pizza stone (and the water tray) in the oven at 450 degrees, for 20 minutes.

Mix together the sugars and the cinnamon. Set aside.

Cut about 1/3 portion of the large dough recipe as described above - about the size of a large grapefruit.

Place the chunk of dough on a Silpat mat and press into a rectangle with your fingers or with a roller, but be careful to add as little flour as possible. It is important for the dough to stay wet.

Once you have a fairly even rectangle, sprinkle the sugar/cinnamon mixture over the dough (reserve a little bit of the mixture to sprinkle over the top of the loaf before baking), leaving a boarder on all sides of about an inch and a half.

Drizzle melted butter over the cinnamon/sugar mixture.

Gently peel one long side of the dough away from the Silpat mat and fold it in on itself - starting the roll that you will continue all the way over to the other side. You may need to lift the mat to help release the dough onto itself as you are rolling.

Eventually, your roll will end up on the far side of the mat.

Transfer the dough onto a piece of parchment paper by placing the edge of the mat on top of the parchment paper and lifting the mat to allow the bread loaf to roll off the mat and onto the paper.

Allow the dough to rest for 20 minutes.

After 20 minutes, brush the dough with water. With a serrated knife, slice the dough diagonally.

Sprinkle with reserved cinnamon/sugar mixture.

Fill a 1 cup measure with hot water.

You are ready to bake.

Work quickly and transfer the baguette by carefully lifting the parchment paper and placing the bread onto the pizza stone - parchment paper too! Don't try to remove it from the parchment.

Quickly pour the cup of water into the water tray and close the oven door to trap the steam.

Bake for about 18 minutes, or until the crust is a deep golden brown. (Not as dark as mine though! That one baked for 25 minutes - which was obviously too long!)

Remove bread from oven using oven mitts and by pulling it out on the parchment paper - you could pull it directly onto a cookie sheet or a cooling rack.

Allow to cool completely on a cooling rack.


Dough recipe from Jeff Hertzberg and Zoë François and can be viewed at; Super Quick Cinnamon Sugar Baguette by Sara with knowledge from Artisan Bread in Five Minutes a Day

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