Cinnamon Swirl Bread
All I can say is it’s a good thing this recipe makes two loaves of Cinnamon Swirl Bread. You’ll be amazed how quickly it’s gone. My kids devour this stuff!!! Of course, you could always stash a loaf aside and give it to a very special friend. They’ll love you for it!
I know some people are reluctant to go down the path of making a yeast bread, but trust me on this, it’s not really all that difficult. Follow the easy instructions below and you’re going to be rewarded with two amazing loaves of Cinnamon Swirl Bread. The bread is buttery and soft, with plenty of cinnamon sugar filling. Perfection!
What You’ll Need for Cinnamon Swirl Bread
For the Bread:
- active dry yeast
- water
- milk
- sugar
- eggs
- butter
- salt
- flour
For the Filling:
- more butter
- sugar
- cinnamon
This filling has plenty of cinnamon to give your Cinnamon Swirl Bread that blend of sweet and cinnamon. Yum! How to pick the best cinnamon for baking.
By Hand or Stand Mixer
I actually really like to make bread by hand. I enjoy the process of kneading the dough, I find it calming and a bit therapeutic. But, I also know that sometimes time is a factor. In the recipe card for this Cinnamon Swirl Bread, I give directions for using a stand mixer with a dough hook. If you don’t have a dough hook, don’t try to use your stand mixer, it’s not going to give you the same results.
The good news is, making bread the old-fashioned way, by hand, is still very easy.
- In a large bowl, add yeast and warm water; stir to dissolve. Add the warm milk, sugar, eggs, butter, salt, and about 3 cups of the flour, stir until nice and smooth.
- Stir in enough of the remaining flour to form a soft dough. Turn out onto a lightly floured surface and knead the dough for about 10 minutes or until smooth and elastic. Cover and let rise in a warm place until doubled in size, about 1 hour.
- Follow recipe card for the remaining steps.
Ingredients
- 2 1/4 oz. active dry yeast, packages
- 1/3 cup water, 110° to 115°
- 1 cup milk, 110° to 115°
- 1 cup sugar, divided
- 2 eggs, large, room temperature
- 6 Tbsp. butter, softened, + extra to brush on bread when it comes out of the oven
- 1-1/2 tsp. salt
- 5-1/2 cups flour, all-purpose, + 1/2 more as needed
Cinnamon Filling:
- 4 Tbsp. butter, softened
- 1/2 cup sugar
- 2 Tbsp. ground cinnamon
Directions
- In a large bowl, add yeast and warm water; stir to dissolve. Add warm milk, sugar, eggs, butter, salt, and about 3 cups of the flour; on medium speed of a stand mixer, beat until smooth using paddle attachment.
- Remove paddle attachment and replace with dough hook. On medium-low, stir in enough of the remaining flour to form a soft dough. Continue kneading the dough (with the dough hook), about 7-10 more minutes, until smooth and elastic. Cover and let rise in a warm place until doubled, about 1 hour.
- Combine 1/2 cup sugar and 2 Tbsp. ground cinnamon in a small bowl; set aside. Grease 2 loaf pans, 9" x 5".
- On a lightly floured work surface, turn out dough, knead a few times; divide in half. Take one of the halves and roll into an 18" x 8" rectangle. Spread dough with 2 Tbsp. softened butter; sprinkle with half of the cinnamon sugar mixture. Starting on one of the short sides, roll dough up, jelly-roll style; pinch seam to seal. Place roll, seam side down in one of the prepared loaf pans. Repeat process with the remaining dough. Cover with plastic wrap or clean tea towel and let rise in a warm place until doubled, about 1-1/2 hours.
- Preheat oven to 350°.
- Bake loaves in center of oven until golden brown; 30 to 35 minutes. Remove from pans and place on wire racks to cool.
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