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Homemade Cinnamon Swirl Bread

There are few recipes in the world that are as tasty and comforting as good homemade bread. This Homemade Cinnamon Swirl Bread recipe is one that never disappoints. 

Course Bread
Cuisine American
Keyword breads, breakfast, cinnamon bread, dessert
Prep Time 30 minutes
Cook Time 30 minutes
Servings 16 Servings
Author Rob

Ingredients

  • 2 packages (1/4 ounce each) dry active yeast
  • 1 cup plus 1 tablespoon sugar, divided
  • 1/3 cup warm water, approximately 110F degrees
  • 1 cup whole milk, warmed to approximately 110F degrees
  • 2 eggs
  • 6 tablespoons butter, softened
  • 1  teaspoon salt
  • 5 ½  cups  bread flour
  • 2 tablespoons  ground cinnamon

Instructions

  1. In a small bowl, mix together the yeast and warm water with 1 tablespoon of the sugar.Set aside for 5 minutes until the yeast is frothy.

  2. In a large mixing bowl, add the yeast mixture, 1/2 cup of the sugar, warmed milk, eggs,butter, salt, and 3 cups of the flour, then beat on medium speed with an electric mixer until smooth.

  3. Stir in the remaining flour ½ cup at a time until a soft dough forms. Turn the dough out onto a lightly floured surface; knead until smooth and elastic (about 5 minutes).

  4. Place the dough in a large greased bowl, turning once to grease the top. Cover with a clean kitchen towel and let rise in a warm place until doubled, about 1-2 hours.

  5. In a small bowl, mix the cinnamon and remaining ½ cup of sugar together. Set aside.

  6. Punch down the dough then turn onto a lightly floured surface.

  7.  Divide the dough in half and roll each portion into an 18×8-inch rectangle. Sprinkle each rectangle evenly with the cinnamon sugar mixture, leaving a 1/2 inch border around the edges with no cinnamon sugar. Roll up the dough jelly-roll style, forming an 8 inch long log.

  8.  Place the loaves in two greased 9×5 inch loaf pans, seam side down. Cover with kitchen towels and let rise in a warm place until doubled, about 1-1/2 hours.

  9. Bake the loaves at 350F degrees for 30 minutes, until golden brown on top.

  10.  Remove the loaves from the pans to cool on cooling racks. Slice with a bread knife and serve with softened butter.

  11. Makes 2 loaves; 16 servings.