Cinnamon Swirl Bread

by Suzanne on April 4, 2013

in Breads

I just love homemade bread and rolls the house always smells so wonderful not to mention the taste of freshly baked bread, it’s much better than any store bought. My family really likes cinnamon toast so what could be better to toast up than this cinnamon swirl bread. I’ve wanted to make cinnamon swirl bread for a while now, it’s been on my bucket list of things to make. I have made many types of bread and many cinnamon rolls but not cinnamon swirl bread, until now.  If you are already making bread  turning it into cinnamon swirl bread is as simple as adding some butter, cinnamon and sugar,  then rolling the dough up.  If it wasn’t for the added pounds I would put on,  I think I would make this  bread more often.  Our loaf of cinnamon swirl bread disappeared pretty quickly, as I’m sure it would if you tried out this recipe too, so go on get baking!

Cinnamon Swirl Bread

1 cup milk
1/3 c. butter
2 packages of dry yeast or 2 1/4 tsp.
2 eggs
1/3 cup sugar
3 1/2 – 4 1/2 cups of all purpose flour
2 T. softened butter
2 T. ground cinnamon
1/3 cup granulated sugar
1 egg
1 T. milk

Step 1: In a microwave safe bowl microwave 1/3 cup butter and 1 cup milk for about 2 minutes stirring well to make sure the butter melts. Set aside to cool down a few minutes.
Step 2: In a large mixing bowl whisk the 2 eggs and 1/3 cup sugar together.
Step 3: When the milk mixture is cooled to warm to the touch add 2 1/2 tsp of yeast to the milk mixture and let it sit for 10 minutes.
Step 4: When the yeast has proofed and foamed up add it the egg mixture and whisk lightly.
Step 5: Add 3 1/2 cups of flour to the egg/milk mixture and mix well. I use a stand mixer for this with a dough hook and turn it to stir until the mixture forms a dough ball on the hook. If the dough is too sticky add more flour by 1/4 cup increments.
Step 6: Grease a large mixing bowl with butter, oil or cooking spray and then oil your hands then put the dough int the bowl cover with plastic wrap or tea towel. Let rise about 2 hours or until double in bulk.
Step 7: After the dough has risen long enough punch down the dough then dump the dough out onto a floured surface, then roll out the with width of your pan and to about 18-24 inches long.
Step 8: Mix the cinnamon and sugar together. Spread the butter out on the dough then sprinkle the cinnamon sugar all over the dough.
Step 9: Grease the bread pan and put the dough into the pan then cover with a tea towel and let rise for about 1-2 hours.
Step 10: After the dough has risen, whisk the egg and milk together and brush over the top of the dough. Bake at 350F for about 30-40 minutes.

Recipe adapted from: Closet Cooking originally from The Pioneer Woman

cinnamon swirl bread

I’m sharing this recipe at Bake Your Own Bread link up.

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1 Patty April 4, 2013 at 10:25 pm

Suzanne this loaf of bread is over the top gorgeous!! How did you know that cinnamon swirl bread is my favorite-especially love it toasted with butter 😉 I’m with you on limiting how much bread I eat and homemade is the most tempting kind of delicious bread of all!!! I wish I had a slice for breakfast;-)

2 Laura (Tutti Dolci) April 5, 2013 at 12:20 am

I love this bread, Suzanne! That cinnamon swirl looks irresistible :).

3 Carol | a cup of mascarpone April 5, 2013 at 8:25 am

I didn’t know you baked bread, Suzanne! This is absolutely gorgeous! I love anything with cinnamon! Have a wonderful weekend! xox

4 Erin @ Texanerin Baking April 5, 2013 at 11:55 am

That’s an AMAZING swirl! I’m about to get started with some cinnamon swirl bread but I can tell you, the swirl will almost be impossible to see. Maybe I’m skimping too much on the filling. Anyway, great loaf! 🙂

5 Valerie April 5, 2013 at 4:11 pm

I bet your entire house smelled wonderful after making this bread! Gorgeous!!

6 Roxana | Roxana's Home Baking April 5, 2013 at 5:18 pm

I love homemade bread and yours looks amazing Suzanne! I hear you about the pounds, in my perfect world bread and chocolate have 0 calories
Hope you link your bread to my monthly bakeyourownbread

7 Liz April 5, 2013 at 5:33 pm

Your loaf looks like it came right from a fine bakery! We love cinnamon breads and rolls…so I hope to try your version soon 🙂 Have a wonderful weekend!!!

8 Juliana April 5, 2013 at 6:40 pm

The bread looks awesome…I love the swirl of cinnamon…yum!
Have a great weekend Suzanne 🙂

9 Joan@Chocolate and More April 5, 2013 at 7:59 pm

Such a gorgeous swirl. Nothing better than a late morning cup of coffee and a slice of fresh baked cinnamon bread.

10 CCU April 6, 2013 at 5:04 am

Mmmm that swirl is so delightful my friend and delicious 😀


11 Maureen | Orgasmic Chef April 6, 2013 at 8:03 am

I agree about the aroma of freshly baking bread wafting through the house. I feel like a cartoon character following the scent. 🙂 This looks lovely!

12 The Café Sucré Farine April 6, 2013 at 12:50 pm

I would probably eat the whole loaf of this bread, it looks amazing!!!

13 Kayte April 6, 2013 at 1:53 pm

I used to be a line cook in another life which taught me so much about technique and flavor pairings. However, baking, especially with yeast, seems to be my Achilles heel. The DH has been making vague comments about cinnamon swirl raisin bread lately so I did some research, found this recipe, and decided to give it a go. I have my dough proofing as I type- here’s to hoping this loaf will be a win for me!

14 Suzanne April 6, 2013 at 11:53 pm

I hope it turns out great for you too Kayte, but don’t give up if doesn’t. The one thing that is hard to remember is to not cut into it until it’s cooled enough or you run the risk of losing that perfect swirl. Thanks for trying the recipe 🙂

15 Kayte April 10, 2013 at 5:22 pm

Guess what?! It turned out perfect!!! I followed the directions to a tee and I ended up with a perfect loaf! My mom bakes bread regularly with a sourdough starter she got from a friend 20 years ago. I couldn’t wait to call her and brag on my creation- she was very excited for me. 🙂

Thanks for the great post with good, clear directions. I appreciate it!

16 Suzanne April 11, 2013 at 8:34 pm

Yay, that is so awesome,glad it turned out wonderful for you!!

17 Cassie | Bake Your Day April 6, 2013 at 2:32 pm

This is beautiful bread! Cinnamon-sugar is my favorite!

18 Tessa April 6, 2013 at 4:58 pm

Wow! This looks beautiful and delicious. I’ve got to try this! Have a great weekend!

19 Jean (Lemons & Anchovies) April 7, 2013 at 10:05 am

One of my favorites growing up was cinnamon-raisin bread. I’ve only ever bought cinnamon swirl bread–would love to try it sometime. Yours looks so perfect! That golden dome is beautiful!

20 Jen Laceda @ Tartine and Apron Strings April 7, 2013 at 4:18 pm

Oh, you’ve totally nailed the swirly bread! Delicious and melt-in-your-mouth! This is great with a cup of hot tea!

21 Erin @ Dinners, Dishes, and Desserts April 8, 2013 at 3:16 pm

This is on my list of things to make this year! Yours looks perfect!

22 Lisa {AuthenticSuburbanGourmet} April 8, 2013 at 9:39 pm

I can’t believe you made that bread! It looks like it was bought from a professional bakery. Nicely done! One of my favorites and even better toasted with a bit of melted butter. I can taste it now. 🙂

23 Averie @ Averie Cooks April 10, 2013 at 12:10 am

Just pinned it. Looks perfect in every way. I love cinnamon bread so much!

24 Hanaa April 24, 2013 at 9:33 pm

Nice rise. The texture looks really light and fluffy. I love the dramatic swirl in the loaf too. Great job :o)

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