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.
Course Side Dish
Keyword cinnamon swirl Bread
Prep Time 3hours
Cook Time 30minutes
2packages (1/4 ounce eacdry active yeast
1cupplus 1 tablespoon sugardivided
1/3cupwarm waterapproximately 110F degrees
1cupwhole milkwarmed to approximately 110F degrees
5 ½cupsbread flour
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, 1/2 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 1/2 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 1-1/2 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.