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Skillet Cinnamon Buttermilk Bread with Vanilla Bean Strawberry Rhubarb Jam

Skillet Cinnamon Buttermik Bread
Pillowy buttermilk yeast bread swirled and twisted with cinnamon and sugar, baked in a cast iron skillet. Great when enjoyed warm with jam.
Yield 1 braided loaf




  • 1/4 cup warm water (110-115°F)
  • 1 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 tablespoon granulated sugar
  • 1/2 cup warm buttermilk (110-115°F)
  • 1/2 tablespoons table salt
  • 1/4 cup unsalted butter (melted and slightly cooled)
  • 3 cups bread flour, divided (all-purpose flour works well too)


  • 1/4 cup butter (room temperature)
  • 2 tablespoons ground cinnamon
  • 1/2 cup granulated sugar
  • Powder sugar for dusting


  • 1/2 cup diced rhubarb
  • 1 cup diced strawberries
  • 1/4 cup granulated sugar
  • Juice of 1 lemon
  • 1 vanilla bean pod (split lengthwise)
  • Additional buttermilk for brushing


Make the bread

  • Add warm water, yeast and sugar to a small bowl. Stir and let sit for about 10 minutes, or until the yeast mixture starts to foam.
  • Using a stand mixer fitted with a dough hook attachment, add yeast mixture, warm buttermilk, salt, melted butter and 1 1/2 cups of the flour to mixer bowl.
  • Turn mixer to medium-low until ingredients are combined. Add in remaining flour, 1/4 cup at a time, and mix until the dough is just slightly sticky.
  • Turn mixer to medium, and knead the dough for about 3-5 minutes, or until it is elastic and smooth.
  • Turn dough out into a greased mixing bowl. Cover; let rise until doubled in size. This could take a couple of hours.
  • Prepare filling: In a small mixing bowl, mix together then filling ingredients.
  • Punch down dough, and turn out onto a lightly floured surface. Roll the dough out until it is about 1/8-inch thick rectangle.
  • Spread the filling mixture evenly over the dough. Roll the dough into a log, starting with the longer side (just like you would cinnamon rolls). Pinch seam to seal.
  • Cut the log lengthwise almost all the way to the top. Twist the two strands together and then form twist the into a circle. (See video below for shaping tutorial.)
  • Place into a well-seasoned, greased 8- or 10-inch cast iron skillet. Cover; let rise until double in size.
  • Preheat oven to 350°F.
  • Once the dough has risen, brush top with a bit of buttermilk. Bake for about 30 minutes or until it golden all over, and sounds hollow when you flick the top.
  • Sprinkle with powdered sugar before serving, optional.

Make the jam

  • Add the jam ingredients into a heavy bottomed sauce pot, simmer on low heat for about 30 minutes. Once the berries have broken down, remove from heat and serve warm over bread. To store leftover jam, place in an airtight container and refrigerate for up to 2 weeks.


Recipe by Carrie Burrill.

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