Looking for a simple cinnamon swirl bread recipe? This recipe is easy to make and tastes amazing. Since it makes 2 loaves of bread, eat one now and freeze the other to have homemade bread whenever you want.
If you love cinnamon swirl bread, you are going to love this recipe. It tastes fantastic and it’s easy to make. Is there anything better than fresh homemade bread still warm from the oven.
What to Serve with Cinnamon Swirl Bread
Use this bread to make these great tasting recipes.
- Use the cinnamon butter recipe
- Use this bread to make this french toast casserole
- Cinnamon French Toast
Variations to this Bread Recipe
- Add Raisins– Cinnamon and Raisins go great together.
Ingredients in Cinnamon Swirl Bread
- dry active yeast
- sugar
- water
- whole milk
- eggs
- butter
- salt
- bread flour
- cinnamon
How to Make Cinnamon Swirl Bread
In a small bowl, mix together the yeast and warm water with 1 tablespoon of the sugar. Set aside for 5 minutes until the yeast is frothy.
In a large mixing bowl, add the yeast mixture, ½ cup of the sugar, warmed milk, eggs, butter, salt, and 3 cups of the flour, then beat on medium speed with an electric mixer until smooth.
Stir in the remaining flour ½ cup at a time until a soft dough forms. Turn the dough out onto a lightly floured surface; knead until smooth and elastic (about 5 minutes).
Place the dough in a large greased bowl, turning once to grease the top. Cover with a clean kitchen towel and let rise in a warm place until doubled about 1-2 hours.
In a small bowl, mix the cinnamon and remaining ½ cup of sugar together. Set aside.
Punch down the dough then turn onto a lightly floured surface.
Divide the dough in half and roll each portion into an 18×8-inch rectangle. Sprinkle each rectangle evenly with the cinnamon-sugar mixture, leaving a ½ inch border around the edges with no cinnamon sugar. Roll up the dough jelly-roll style, forming an 8-inch long log.
Place the loaves in two greased 9×5 inch loaf pans, seam side down. Cover with kitchen towels and let rise in a warm place until doubled about 1-½ hours.
Bake the loaves at 350F degrees for 30 minutes, until golden brown on top.
Remove the loaves from the pans to cool on cooling racks. Slice with a bread knife and serve with softened butter.
Makes 2 loaves; 16 servings.
Cinnamon Swirl Bread
Ingredients
- 2 packages (¼ ounce eacdry active yeast
- 1 cup plus 1 tablespoon sugar divided
- â…“ cup warm water approximately 110F degrees
- 1 cup whole milk warmed to approximately 110F degrees
- 2 eggs
- 6 tablespoons butter softened
- 1 teaspoon salt
- 5 ½ cups bread flour
- 2 tablespoons ground cinnamon
Instructions
- In a small bowl, mix together the yeast and warm water with 1 tablespoon of the sugar. Set aside for 5 minutes until the yeast is frothy.
- In a large mixing bowl, add the yeast mixture, ½ cup of the sugar, warmed milk, eggs, butter, salt, and 3 cups of the flour, then beat on medium speed with an electric mixer until smooth.
- Stir in the remaining flour ½ cup at a time until a soft dough forms. Turn the dough out onto a lightly floured surface; knead until smooth and elastic (about 5 minutes).
- Place the dough in a large greased bowl, turning once to grease the top. Cover with a clean kitchen towel and let rise in a warm place until doubled about 1-2 hours.
- In a small bowl, mix the cinnamon and remaining ½ cup of sugar together. Set aside.
- Punch down the dough then turn onto a lightly floured surface.
- Divide the dough in half and roll each portion into an 18×8-inch rectangle. Sprinkle each rectangle evenly with the cinnamon-sugar mixture, leaving a ½ inch border around the edges with no cinnamon sugar. Roll up the dough jelly-roll style, forming an 8-inch long log.
- Place the loaves in two greased 9×5 inch loaf pans, seam side down. Cover with kitchen towels and let rise in a warm place until doubled about 1-½ hours.
- Bake the loaves at 350F degrees for 30 minutes, until golden brown on top.
- Remove the loaves from the pans to cool on cooling racks. Slice with a bread knife and serve with softened butter.
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