Cinnamon Swirl Bread is a soft and tender loaf with a swirled ribbon of melted cinnamon sugar. It’s a perfect fall bread recipe!
If you follow my blog, you’ve probably figured out that when fall comes around, I start baking with cinnamon. A lot of cinnamon. Not only because I love how it tastes, but because it makes my house smell amazing! Cinnamon swirl bread was my latest cinnamon creation. Not only is it pretty, it is utterly delicious and addicting!
I love slicing into the loaf and seeing the pretty cinnamon swirl in the middle. 🙂 Our first loaf didn’t slice quite this pretty though. We couldn’t wait for it to cool, we ate it straight out of the oven!
I loved how this bread tasted similar to a cinnamon roll, but wasn’t quite as sweet. Although maybe that’s a bad thing, because you end up eating more of it. 😉 Although, if you wanted to, you could drizzle some icing on top of the bread. Either way, this cinnamon swirl bread is sure to be a hit!
A few more cinnamon recipes you will enjoy:
Baked Cinnamon Sugar Donuts
Cinnamon Crumb Dessert Pizza
One Hour Cinnamon Rolls
Cinnamon Swirl Bread
Cinnamon Swirl Bread
Soft yeast bread with a pretty swirl of cinnamon sugar.
Ingredients
- 1 1/2 cups hot water
- 1 cup milk
- 4 1/2 tsp instant yeast (I use SAF)
- 2/3 cup sugar
- 6 Tbsp melted butter
- 2 eggs
- 2 1/2 tsp cinnamon
- 2 tsp salt
- 2 cups freshly ground whole wheat flour*
- 6 1/2 cups white all purpose flour (more or less)
Filling:
- 2 Tbsp soft butter
- 1/2 cup sugar
- 2 Tbsp cinnamon
Instructions
- Dough: Combine hot water, milk, yeast, and sugar in a large mixing bowl or Bosch. Let sit for about 5 minutes or till bubbly.
- Add remaining ingredients, adding just enough flour at the end to make a soft dough. Knead for 5 minutes. Cover and let rest for 5-10 minutes.
- Divide dough in half and roll the first portion out into a 9x15" rectangle on a countertop that has been sprayed with non-stick spray. Spread with 1 tablespoon of the softened butter.
- Combine the sugar and cinnamon and sprinkle half over the top. Starting at one of the short sides, roll the dough up tightly. Pinch the edge together to seal.
- Tuck the ends in a bit and place seam side down in a greased 9x5" loaf pan.
- Repeat for the remaining dough. Cover both loaves and let rise till doubled, about an hour.
- Bake in a preheated 350° oven for about 30 minutes. Brush with butter while still hot. Let sit in pans for about 5 minutes, then invert onto cooling racks.
Notes
If you prefer, you can replace the whole wheat flour with white flour.
-Recipe adapted from Mom on Timeout
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 245Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 238mgCarbohydrates: 44gFiber: 3gSugar: 10gProtein: 6g
Can this dough be made in a bread machine?
I’ve never used a bread machine, but this dough is pretty basic, so I would assume that it would work just fine.
Just want to clarify…do I only let it rest for 5-10 min and not rise? So that it only rises the one time?
Yes, that is correct. With instant yeast, you can skip the first rise time. Such a great time saver that it is the only kind of yeast I use anymore! If you are not using instant yeast, you will need to let the dough rise till doubled first, about 45-60 minutes, then punch it down and form it into loaves.
Beautiful! I’ve never made actual cinnamon swirl bread myself before, but when I do – I hope it turns out half as pretty as yours! Pinned for later 😉
I would love it if you would link up at Martha Mondays, open now through Wednesday night!
watchoutmartha.net/2013/11/martha-mondays-link-up-party-features_10.html
~Amanda
They have something like this at Great Harvest and I’ve always wondered how they make it. Definitely pinning to try out soon.
hi I made this bread & it is so delicious! Thankyou