Cinnamon Swirl Bread

This homemade Cinnamon Swirl Bread is a time-honored favorite among many. The cinnamon flavor springs to life in this tender and fluffy bread. You will be returning for another slice, so you might as well make two to start! It is great toasted, my favorite.

Do you love homemade bread? Bread making is such a fun hobby. Try our Homemade Brioche Bread, Homemade Whole Wheat Bread, or Walnut Wheat Bread.

Ingredients for Cinnamon Swirl Bread

How to Make Cinnamon Swirl Bread

In the bowl of a stand-up mixer, whisk together the flour, sugar, cinnamon, yeast, and salt. Then, attach the bread hook and add to the mixture the milk, water, egg, and butter. Mix on medium speed, scraping down the bowl as necessary, until the dough comes together, about 1 min. Turn the speed up to medium-high and continue to beat for about 5 minutes until the dough sticks to the hook.

Take the dough out of the bowl and place it on the counter covered with a linen towel or plastic wrap, and let it proof for about 30 min. until it is slightly puffy.

Fold the dough over twice and return it to the bowl. Cover with a clean dish towel and set in a warm place to rise for about 30 minutes.

Mix together the cinnamon and sugar for the filling and set aside.

Flour the counter, punch the dough down, and lay the dough out. Roll out a rectangle 8″ by 20″ that is 1/4″ thick. Paint the dough with the melted butter and sprinkle the cinnamon/sugar mixture. Start with the short side and roll up. Then place in the 9×5″ loaf pan. Let dough rise for 1 to 1 1/2 hours in the pan, covering loosely with plastic wrap.

Bake the loaf in a 350°F oven for 20 minutes or until browned. You may want to loosely cover with foil at this point if it is getting too brown, then bake for another 25 minutes.

Toasted or not, buttered or honeyed, jammed or jellied. Anything goes with this delicious bread that you can have at any time of the day!!

Recipe Pro Tips!

How to Eat Cinnamon Swirl Bread

This bread in our house is enjoyed in a few ways. First off, when it is still slightly warm, you can slice and butter it. Heavenly!

We also love to toast it, and again with just butter or use honey, jam, or apple butter.

Cinnamon Swirl Bread makes the best French toast.

Can I Make the Dough Ahead of Time?

Yes, you can make the dough up to the second 30-minute rise, and instead of letting it rise in a warm place, cover well and refrigerate overnight; it will rise slowly in the refrigerator.

Then, in the morning, remove from the refrigerator and let it come to room temperature. Punch the dough down and continue with the recipe, rolling out and adding the cinnamon mixture, etc.

Can I Freeze Cinnamon Swirl Bread?

Yes, bread freezes very well. Make sure the bread is completely cooled, wrap well in plastic wrap, and then in foil or a freezer bag. Freeze up to 3 months. To thaw, place in the refrigerator or counter overnight. The next day, warm or slice and serve.

 Pin it HERE!!

Pin it HERE!!

Cinnamon Swirl Bread Recipe

Tara Noland

This Cinnamon Swirl Bread Recipe makes your house smell heavenly while it bakes. The swirl makes me think of childhood memories of always enjoying this.

5 from 8 votes

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Prep Time 16 minutes mins

Cook Time 45 minutes mins

Inactive Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 31 minutes mins

Course Breads, Muffins and Scones

Cuisine American

Servings 10 servings

Calories 326 kcal

Video

Ingredients

 

• 4 cups all purpose flour more for dusting
• 2 Tbsp. sugar
• 1 Tbsp. cinnamon
• 2 1/4 tsp. instant yeast 1 package
• 2 tsp. salt
• 1/2 cup milk
• 3/4 cup water room temperature
• 1 large egg
• 3 Tbsp. unsalted butter

Filling

• 2 Tbsp. cinnamon
• 1/2 cup sugar
• 4 Tbsp. butter melted

Instructions

 

• In the bowl of a stand-up mixer, whisk together the flour, sugar, cinnamon, yeast, and salt. Then, attach the bread hook and add to the mixture the milk, water, egg, and butter. Mix on medium speed, scraping down the bowl as necessary, until the dough comes together, about 1 min. Turn the speed up to medium-high and continue to beat for about 5 minutes until the dough sticks to the hook.
• Take the dough out of the bowl and place it on the counter covered with a linen towel or plastic wrap, and let it proof for about 30 min. until it is slightly puffy. Fold the dough over twice and return it to the bowl. Cover with a clean dish towel and set in a warm place to rise for about 30 minutes.
• Mix together the cinnamon and sugar for the filling and set aside.
• Flour the counter, punch the dough down, and lay the dough out. Roll out a rectangle 8" by 20" that is 1/4" thick. Paint the dough with the melted butter and sprinkle the cinnamon/sugar mixture. Start with the short side and roll up. Then, place in the 9×5" loaf pan. Let dough rise for 1 to 1 1/2 hours in the pan, covering loosely with plastic wrap.
• Bake the loaf in a 350°F oven for 20 minutes or until browned. You may want to loosely cover with foil at this point if it is getting too brown, then bake for another 25 minutes.
• Recipe adapted from Chef Mona Pinder

Equipment

Loaf Pan Bread Pan, Ceramic, Nonstick Bread Pans for Baking

10-Inch Wide Wavy Edge, Bread Knife

Bread Slicer for Homemade Bread – Bamboo Bread Cutter with Knife

Notes

See the post for additional information, photos and tips. 

Nutrition

Serving: 1Calories: 326kcalCarbohydrates: 54gProtein: 7gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 40mgSodium: 435mgPotassium: 123mgFiber: 6gSugar: 10gVitamin A: 325IUVitamin C: 0.3mgCalcium: 103mgIron: 3mg

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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