Perfect Cinnamon Swirl Bread

Nothing smells better than delicious cinnamon bread baking in your oven. This recipe is easy to make, and perfect for even a beginning baker.

Nothing brings my kids running quite like the promise of delicious bread. And they make a beeline to the kitchen for this fantastic cinnamon swirl bread.

If you are nervous about making bread that requires yeast and rise times, no need to worry! This is an easy-to-follow recipe and with my step-by-step photos, this homemade cinnamon bread will turn out perfect for you every time you make it.

How to Make Cinnamon Bread

Step 1: Activate the Yeast

Combine the water and milk and heat to between 110 and 115 degrees Fahrenheit. Stir in the sugar, then stir in the active dry yeast. Let the mixture sit for five minutes. Please note: If your yeast doesn’t look like this after 5 minutes you should discard it and start over.

Glass measuring cup of yeast proofing to make Cinnamon Bread - 5

Step 2: Make the Dough

In a large bowl, whisk together two cups of flour and the salt. Stir in the proofed yeast and liquid combination and the melted butter. Stir until it begins to come together, and continue adding a little flour at a time until it begins to form into a ball. I like to knead it further on a well floured surface before returning it to the bowl and allowing it to rest for 10 minutes.

overhead of glass bowl with ball of dough to make cinnamon bread - 6

Step 3: Roll Out the Dough

Cut the bread dough into two equal pieces and roll each one out into a rectangle. Coat each piece with melted butter followed by the sugar and cinnamon mixture. Roll up the dough tightly. This gives the bread the beautiful cinnamon sugar swirl.

overhead of Cinnamon Bread dough rolled out with cinnamon sugar mixture on top - 7

Step 4: Let the Dough Rise

Place the dough seam side down in each of the two bread pans. Cover the bread pans with a towel and set in a warm place. Allow to rise for 45 minutes.

overhead of bread pan with rolled up Cinnamon Bread dough - 8

Step 5: Bake the Bread

Lightly brush the bread with the melted butter. Bake the bread in a preheated oven for 20 to 30 minutes or until golden brown. Let the bread rest in the pans for 10 minutes before taking it out to cool completely.

Overhead of bread pan with loaf of cinnamon bread, two mugs of coffee, cinnamon sticks, and bowl of sugar sitting beside - 9

Variations

Add raisins: Sprinkle them on the rolled out dough after the cinnamon sugar mixture but before you roll up the dough.
Add nuts: Sprinkle some chopped peans on top of the cinnamon and sugar mixture before rolling.
Make French Toast: This will make for such a fun and delicious brunch idea that your family will adore. Simply use my French Toast recipe but replace the bread with slices of cinnamon bread.

Storing Cinnamon Swirl Bread

Overhead of wooden serving board with loaf of cinnamon bread, three slices of cinnamon bread, and two cinnamon sticks with mug of black coffee, cinnamon sticks, and bowl of sugar sitting beside - 10

Freezing Cinnamon Bread

To freeze this cinnamon swirl bread recipe as a whole loaf, wrap it tightly twice with plastic wrap or foil and store in a freezer-safe bag or container in the freezer for up to three months.

To freeze as slices, place the cooled bread slices on a baking sheet and freeze for one hour. Transfer the frozen slices to a freezer-safe bag or container and store in the freezer for up to three months. The nice thing about freezing the bread in slices is you can pull out a slice or two here and there as needed without having to use the whole loaf. Allow to thaw before eating. Slices will thaw in less than thirty minutes at room temperature.

inside of loaf of cinnamon bread sitting on a wooden board for serving - 11

If you make this cinnamon bread recipe or any of my other recipes, I’d love to hear what you think and would be so grateful if you came back to leave me a comment.

Instagram
Facebook
Youtube
Newsletter

Ingredients

For the bread

1 1/2 cups water (354.9 ml)
1/2 cup milk (118.3 ml)
3 tablespoons granulated sugar
4 1/2 teaspoons active dry yeast see notes 1 & 2
6 cups all purpose flour see note 3 (720 grams)
2 teaspoons salt
2 tablespoons unsalted butter melted

For the filling

1/2 cup granulated sugar (99 grams)
1 tablespoon cinnamon
1 tablespoon unsalted butter melted

To Top

2 tablespoons unsalted butter melted

Instructions

Combine the water and milk and heat to between 110 and 115 degrees Fahrenheit. Stir in the sugar, then stir in the active dry yeast. Allow the yeast to proof for 5 minutes. There should be at least 1/2 inch of froth at the top when it is done proofing. 1 1/2 cups water, 1/2 cup milk, 3 tablespoons granulated sugar, 4 1/2 teaspoons active dry yeast
In a large bowl, whisk together 2 cups all purpose flour and the salt. Stir in the proofed yeast and liquid combination and the melted butter. Stir until it begins to come together. Add another 1 cup of flour and continue mixing. Continue adding a little flour at a time until it begins to form into a ball. You may not use all 6 cups of flour. 6 cups all purpose flour, 2 teaspoons salt, 2 tablespoons unsalted butter
On a lightly floured surface, knead the dough until it is smooth. Transfer it back to the bowl and cover loosely with a towel. Allow it to rest for 10 minutes.
Stir together the sugar and cinnamon. Set aside. Spray two 9 by 5 inch bread pans with cooking spray. (Read about my bread pan recommendation here.) 1/2 cup granulated sugar, 1 tablespoon cinnamon
Cut the dough into two equal pieces. Roll each piece into approximately 12 by 7 inches. Use 1 tablespoon of melted butter to coat each piece of dough. Sprinkle with the cinnamon sugar mixture. 1 tablespoon unsalted butter
Starting on the 7-inch side, roll up the dough tightly. Pinch the ends to seal. Repeat with the other piece of dough. Place the dough seam side down in the prepared loaf pan and repeat with the other piece of dough. Cover the bread pans with a towel and set in a warm place. Allow to rise for 45 minutes.
Preheat your oven to 400 degrees Fahrenheit.
Lightly brush the bread with the melted butter. Bake the bread for 20 to 30 minutes or until golden brown. Let the bread rest in the pans for 10 minutes. Then run an edge around the pan and transfer to a wire rack to cool completely. 2 tablespoons unsalted butter

Recipe Video

Notes

Active Dry Yeast vs. Instant Yeast: Is important for this recipe to use active dry yeast as we are activating it with the warm water before we start the recipe. You won’t get the same results with Instant Yeast.
Proofing Yeast: A key part of any recipe that uses yeast is having your water at the right temperature. It needs to be between 110 and 115 degrees Fahrenheit. The best way to ensure it is the right temperature is to use an instant-read thermometer .
Measuring Flour: It’s important to measure flour correctly. If you don’t have a kitchen scale be sure to scoop it with a spoon into a dry measuring cup and level it off with the flat edge of a spatula. See a photo tutorial here: How to Measure Flour .

did you make this

Cinnamon Bread

Facebook
Twitter
Pinterest
Youtube
Newsletter
Blueberry Banana Bread
Chocolate Chip Bread
Pumpkin Bread Recipe
Cinnamon Apple Bread with Streusel Topping
Instagram
Facebook
Youtube
Newsletter

Cinnamon Bread

Ingredients

For the bread

1 1/2 cups water (354.9 ml)
1/2 cup milk (118.3 ml)
3 tablespoons granulated sugar
4 1/2 teaspoons active dry yeast see notes 1 & 2
6 cups all purpose flour see note 3 (720 grams)
2 teaspoons salt
2 tablespoons unsalted butter melted

For the filling

1/2 cup granulated sugar (99 grams)
1 tablespoon cinnamon
1 tablespoon unsalted butter melted

To Top

2 tablespoons unsalted butter melted

Instructions

Combine the water and milk and heat to between 110 and 115 degrees Fahrenheit. Stir in the sugar, then stir in the active dry yeast. Allow the yeast to proof for 5 minutes. There should be at least 1/2 inch of froth at the top when it is done proofing. 1 1/2 cups water, 1/2 cup milk, 3 tablespoons granulated sugar, 4 1/2 teaspoons active dry yeast
In a large bowl, whisk together 2 cups all purpose flour and the salt. Stir in the proofed yeast and liquid combination and the melted butter. Stir until it begins to come together. Add another 1 cup of flour and continue mixing. Continue adding a little flour at a time until it begins to form into a ball. You may not use all 6 cups of flour. 6 cups all purpose flour, 2 teaspoons salt, 2 tablespoons unsalted butter
On a lightly floured surface, knead the dough until it is smooth. Transfer it back to the bowl and cover loosely with a towel. Allow it to rest for 10 minutes.
Stir together the sugar and cinnamon. Set aside. Spray two 9 by 5 inch bread pans with cooking spray. (Read about my bread pan recommendation here.) 1/2 cup granulated sugar, 1 tablespoon cinnamon
Cut the dough into two equal pieces. Roll each piece into approximately 12 by 7 inches. Use 1 tablespoon of melted butter to coat each piece of dough. Sprinkle with the cinnamon sugar mixture. 1 tablespoon unsalted butter
Starting on the 7-inch side, roll up the dough tightly. Pinch the ends to seal. Repeat with the other piece of dough. Place the dough seam side down in the prepared loaf pan and repeat with the other piece of dough. Cover the bread pans with a towel and set in a warm place. Allow to rise for 45 minutes.
Preheat your oven to 400 degrees Fahrenheit.
Lightly brush the bread with the melted butter. Bake the bread for 20 to 30 minutes or until golden brown. Let the bread rest in the pans for 10 minutes. Then run an edge around the pan and transfer to a wire rack to cool completely. 2 tablespoons unsalted butter

Video

Notes

Active Dry Yeast vs. Instant Yeast: Is important for this recipe to use active dry yeast as we are activating it with the warm water before we start the recipe. You won’t get the same results with Instant Yeast.
Proofing Yeast: A key part of any recipe that uses yeast is having your water at the right temperature. It needs to be between 110 and 115 degrees Fahrenheit. The best way to ensure it is the right temperature is to use an instant-read thermometer .
Measuring Flour: It’s important to measure flour correctly. If you don’t have a kitchen scale be sure to scoop it with a spoon into a dry measuring cup and level it off with the flat edge of a spatula. See a photo tutorial here: How to Measure Flour .

Facebook
Twitter
Pinterest
Youtube
Newsletter

How to Make Cinnamon Bread#

Step 1: Activate the Yeast#

Step 2: Make the Dough#

Step 3: Roll Out the Dough#

Step 4: Let the Dough Rise#

Step 5: Bake the Bread#

Variations#

Storing Cinnamon Swirl Bread#

Freezing Cinnamon Bread#

Ingredients#

For the bread#

For the filling#

To Top#

Instructions#

Recipe Video#

Notes#

did you make this#

Cinnamon Bread#

Cinnamon Bread#

Ingredients#

For the bread#

For the filling#

To Top#

Instructions#

Video#

Notes#

How to Make Cinnamon Bread

Step 1: Activate the Yeast

Step 2: Make the Dough

Step 3: Roll Out the Dough

Step 4: Let the Dough Rise

Step 5: Bake the Bread

Variations

Storing Cinnamon Swirl Bread

Freezing Cinnamon Bread

Ingredients

For the bread

For the filling

To Top

Instructions

Recipe Video

Notes

did you make this

Cinnamon Bread

Cinnamon Bread

Ingredients

For the bread

For the filling

To Top

Instructions

Video

Notes