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Cinnamon Swirl Bread

cinnamon swirl bread recipeSome days I really feel like baking bread. I love the process of taking some simple ingredients and turning it into something as spectacular as bread. Really, bread making is a science experiment, and it is so fun to watch. I love watching the yeast foam and bubble and when my bread actually rises and doubles in size I feel like I have truly accomplished something. I also cannot think of a better smell to be wafting through my house. I love to bake bread with my kids. Mine are absolutely captivated by the whole process.

cinnamon swirl bread recipe

This bread is definitely not an everyday bread. It is a white bread with a lot of butter and sugar. In other words, divine. It is a treat for sure. This bread recipe has been sitting in a folder of things that I want to make for quite some time. It was a yucky day outside and we needed a good activity to get us through a particularly challenging afternoon. Bread baking is good for this. It is interactive and takes time. Will saw this recipe in the folder and requested it. I was more than happy to oblige.

cinnamon swirl bread recipe1 Tablespoon rapid rise yeast
3 1/2 cups flour
1 1/4 cups warm water (110 degrees)
2 Tablespoons canola or vegetable oil
2 Tablespoons honey
3/4 teaspoon salt
2 Tablespoons melted butter
1 cup sugar
2 Tablespoons cinnamon

This recipe was adapted from Jaime at babble.com

cinnamon swirl bread recipeI made my bread in the mixer but you can do this easily by hand, I am sure that you could adapt this for your bread machine as well. In the bowl of the mixer with the dough hook attachment, mix together the yeast and flour.

cinnamon swirl bread recipePour in the water, oil, honey, and salt. I put it all together in a measuring cup and pour it in.

cinnamon swirl bread recipeMix the dough on low speed for about 10 minutes.

cinnamon swirl bread recipeThe dough will be smooth and elastic. If your dough is really sticky, you can add up to one half cup of additional flour.

cinnamon swirl bread recipeTurn the dough out onto a floured surface and knead by hand a few times. Put the dough in a lightly oiled dough. Cover with plastic wrap.

cinnamon swirl bread recipe

Put the dough in a warm place and let double in size. Mine took about an hour. If you poke your dough and it looks like the picture above, you are all good.

cinnamon swirl bread recipeFlour your board and roll out your dough roughly the width of your loaf pan.

cinnamon swirl bread recipeUsing a pastry brush, brush the dough with the melted butter. In a bowl, mix together the cinnamon and sugar.

cinnamon swirl bread recipeSprinkle the mixture on the buttered dough.

cinnamon swirl bread recipeRoll up the dough and pinch the ends closed.

cinnamon swirl bread recipePut the dough in a lightly buttered loaf pan. I butter it when I am buttering the dough.

cinnamon swirl bread recipeCover the loaf with a towel and let rise for 30 minutes or until it looks like this.

cinnamon swirl bread recipeBake in a preheated 350 degree oven for 25-30 minutes or until golden brown.

cinnamon swirl bread recipeTurn the bread out of the pan, and let cool. If you can let it cool before you cut it, more power to you.

cinnamon swirl bread recipeAs my youngest son would say, “yeah, baby!”

cinnamon swirl bread recipeCinnamon Swirl Bread is a big hit in this house. I bet it will be in yours as well. I cannot even imagine how amazing this bread would be for french toast or a bread pudding. Hmmm….

Print

Cinnamon Swirl Bread


Ingredients

  • 1 Tablespoon rapid rise yeast
  • 3 1/2 cups flour
  • 1 1/4 cups warm water (110 degrees)
  • 2 Tablespoons canola or vegetable oil
  • 2 Tablespoons honey
  • 3/4 teaspoon salt
  • 2 Tablespoons melted butter
  • 1 cup sugar
  • 2 Tablespoons cinnamon

Instructions

  1. I made my bread in the mixer but you can do this easily by hand, I am sure that you could adapt this for your bread machine as well. In the bowl of the mixer with the dough hook attachment, mix together the yeast and flour.
  2. Pour in the water, oil, honey, and salt. I put it all together in a measuring cup and pour it in.
  3. Mix the dough on low speed for about 10 minutes.
  4. The dough will be smooth and elastic. If your dough is really sticky, you can add up to one half cup of additional flour.
  5. Turn the dough out onto a floured surface and knead by hand a few times. Put the dough in a lightly oiled dough. Cover with plastic wrap.
  6. Put the dough in a warm place and let double in size. Mine took about an hour. If you poke your dough and it looks like the picture above, you are all good.
  7. Flour your board and roll out your dough roughly the width of your loaf pan.
  8. Using a pastry brush, brush the dough with the melted butter. In a bowl, mix together the cinnamon and sugar.
  9. Sprinkle the mixture on the buttered dough.
  10. Roll up the dough and pinch the ends closed.
  11. Put the dough in a lightly buttered loaf pan. I butter it when I am buttering the dough.
  12. Cover the loaf with a towel and let rise for 30 minutes or until it looks like this.
  13. Bake in a preheated 350 degree oven for 25-30 minutes or until golden brown.
  14. Turn the bread out of the pan, and let cool.

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  1. The Blue-Eyed Bakers

    September 2nd, 2010 at 7:17 am

    Look at that bread! So cinnamon-y and delicious…we can just taste it now…toasted up with some (more) butter…delicious.

  2. Megan

    September 2nd, 2010 at 10:15 am

    I love being able to make dough right in the mixer like that. I would definitely turn this bread into French toast the next day. It would be incredible. Beautiful pictures!

  3. bakedbree

    September 3rd, 2010 at 7:35 pm

    It is super easy to make and I need to make another one soon for a French Toast. I have a feeling that it just might be ridiculously good.

  4. Autumn

    September 2nd, 2010 at 4:19 pm

    oh, bread-cinnamon bread, is my weakness. yours looks incredible.

  5. bakedbree

    September 3rd, 2010 at 7:34 pm

    Thanks Autumn! Next time I see you maybe I will have one for you. πŸ™‚

  6. Paula

    September 3rd, 2010 at 3:15 am

    oh, how I love the cinnamon… πŸ™‚

  7. bakedbree

    September 3rd, 2010 at 7:34 pm

    you will not be able to handle how delicious the smell in your house will be.

  8. Tara

    September 4th, 2010 at 8:14 am

    I have got to buy more cinnamon!! Your son is absolutely precious. Γ’β„’Β₯

  9. bakedbree

    September 6th, 2010 at 10:05 pm

    thank you, I think that he is pretty cute too.

  10. Taylor

    September 5th, 2010 at 7:41 pm

    I can only imagine how incredible this smells baking in the oven!

  11. bakedbree

    September 6th, 2010 at 10:03 pm

    it smells even better than you think…

  12. emily

    January 25th, 2011 at 10:53 am

    oh my word – i just made this today and it is straight up DIVINE!!! thanks for the recipe!!! πŸ™‚

  13. bakedbree

    January 25th, 2011 at 9:34 pm

    glad that you liked it Emily!

  14. Joe Dirt

    October 7th, 2011 at 12:26 pm

    Why doesn’t that kid have a shirt on?

  15. bakedbree

    October 7th, 2011 at 1:20 pm

    He rarely wears a shirt when he is home. He is a weirdo.

  16. Brianna

    October 18th, 2011 at 2:38 pm

    I just made this bread last night, and it was so delicious! My only question is about the amount of sugar. When I put it all on the bread, there was waaaaay too much. I tried to pat it down, but when I rolled it up, the sugar spilled out the ends. I think this also effected the baking process because the outside was perfect, but the middle was still really doughy. Obviously I can just adjust the amount of sugar next time, but I was curious if you had this problem at all in your trials. Fantastic recipe though! I am so excited to make it again!

  17. bakedbree

    October 19th, 2011 at 10:28 pm

    In all honesty, I do not remember, I have not made that since I posted it. I am sorry! I would just cut the amount of sugar mixture next time.

  18. Kristin

    November 13th, 2012 at 4:01 pm

    Hi! I have been looking around at your site and am so excited to try some of your recipes. I am actually doing a few of them for Thanksgiving! I have never used yeast before so I am going to give it a shot with this bread as it looks delicious! I see that it says to put the dough someplace warm and let it rise for an hour… My question is what is considered warm? Thanks so much in advance for your help!

    Kristin

  19. bakedbree

    November 18th, 2012 at 4:57 pm

    Like on top of a dryer or in a warm place with some sunshine.

  20. jenny

    October 16th, 2013 at 11:13 am

    I made this today and tastes superb! It is in my instagram account @jennyfrmdblock πŸ™‚ thanks for sharing ur recipe…

  21. bakedbree

    October 20th, 2013 at 10:05 pm

    Yeah Jenny!

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