Baked until golden and full of flavor this Cinnamon Swirl Bread is a fun and tasty recipe that is perfect for your mornings with a cup of coffee.

I’m a bread person, always have been. I love trying new breads, and just buying loaves of bread and eating them, give me all the carbs I have no shame.

When it comes to this Cinnamon Swirl Bread, it is one of my favorite go-to breads in for breakfast and even dessert! Toasted or untoasted this bread is absolutely wonderful.

Now when it comes to breads, I really do love working with yeast, a lot of people don’t but once you get the hang of it, it really is simple.

The main thing is that you wan’t to make sure that your yeast is alive and that is why we proof it, if it is it will activate and bubble up, for some reason I love watching this process.

After that you are good to go! The cinnamon swirl mixture is amazing, it is like you are making cinnamon rolls but in sliceable bread loaf form.

Now how can you say no to that! This bread is sweet, but not overly sweet and goes great with butter, cinnamon sugar (yes more) and jam.

Some of my other favorite bread recipes we have on our site include: Pumpkin Bread with Maple Glaze, Oatmeal Molasses Bread and Pepperoni Pizza Rolls.

WHY THIS RECIPE WORKS:

This can be made with a hand mixer or by hand, we have done both ways.
You can use this for other recipes such as bread pudding, french toast, etc.
This bread stores well, so making more batches at once to have more for later is always a great idea!

INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):

Active dry yeast
Warm water
Warm milk
Granulated sugar
Salted butter
All-purpose flour
Salt
Brown sugar
Cinnamon
Egg

HOW TO MAKE CINNAMON SWIRL BREAD, STEP BY STEP:

Grease a 9×5-inch loaf pan. Dissolve the yeast in warm water. Let sit for 5 minutes.
Combine dissolved yeast, warm milk, sugar, 1 Tablespoon salted butter, 3 cups of flour, and salt. (If you have a dough hook with a stand mixer, you may use this to stir the dough. If not, I recommend using a large bowl and a heavy wooden spoon)
Gradually add in the remaining cup of flour.
When the dough starts to form a ball, remove it to a lightly floured surface. Knead the dough for 5 to 10 minutes, until it is smooth and elastic.
Form the dough into a large ball and place it into a greased bowl. Turn it over so that all of the dough is coated with oil. Cover the loaf with plastic wrap, or a damp towel. Place the in a warm spot, not too hot and no drafts. Allow it to rise for about an hour, or until doubled in size.
Preheat the oven to 350 degrees. While the dough is rising mix together the filling ingredients. In a small bowl, stir together brown sugar, cinnamon, and flour.
Turn the dough out onto a lightly floured surface. Press or roll the dough into a 16 X 8-inch rectangle.
Brush the rectangle of dough with a thin layer of egg wash.
Sprinkle the cinnamon sugar mixture over the dough.
Start rolling up from one of the short sides (one of the 8-inch sides). Roll fairly tightly.
Place the loaf into the prepared loaf pan. Slash the top of the loaf with a sharp knife (I did 3 slashes, in a row across the top, about ¼ inch deep). Brush the loaf with 1 Tablespoon melted butter.
Bake for 40 minutes on the lowest rack of the oven, check for doneness. It should sound hollow when you knock on it. If needed, then bake for another 5 minutes.
Remove the loaf from the oven. Allow it to cool in the pan for 10 minutes. Then remove the loaf from the pan and allow it to cool completely before slicing.

CAN I ADD RAISINS TO THIS BREAD?

Another bread that I love is Cinnamon Raisin Bread so yes you can add raisins to this bread recipe. If you decide to add raisins, it is best to pulse them in your food processor with the sugar, flour, and cinnamon mixture.

This will make them small enough so that they don’t create extra air pockets in the bread (try to get them down to at least ¼ inch size).

WHAT TEMPERATURE SHOULD MY WATER BE TO PROOF THE YEAST?

When proofing yeast there is a fine line between too cold where it won’t activate it and too hot which can kill it. The best temperature to have your water be is between 100 and 110 degrees F.

I like to be somewhere in between that range, I also use an instant read thermometer to check my water temperature so I am not too cold or hot. Trust me, it will make all the difference.

WHAT IS THE BEST PAN TO USE FOR BREAD?

When we make bread we always use a metal pan because metal heats up and cools down quicker than class or ceramic would.

We also use a 9×5-inch loaf pan because for this specific recipe we want to go with the larger loaf pan (the other is 8 1/2 x 4 1/2 inches). This helps contain the bread and not have it spill over the sides and keep a uniform shape.

WHY DO YOU SCORE THE BREAD?

Scoring the bread creates a weak spot in the bread which helps prevent rapid expansion of the bread while it is baking. Without this the dough can open, especially since this is a rolled bread.

HOW TO STORE:

IF you happen to have leftovers this Cinnamon Bread can be stored in a plastic ziptop bag at room temperature for up to 5 days.

This can also be frozen, which is why I said it is great to make a double batch! To freeze the bread, you can do it two ways; a whole bread loaf or in slices.

Let bread cool completely then wrap in plastic wrap (individual slices can be wrapped separately in plastic wrap) and place in freezer bag. This will keep in the freezer for up to one month.

To defrost, place in refrigerator overnight for whole loaf, slices if you wan’t to toast them you can do the same or they can go directly in the toaster from the freezer.

TIPS AND TRICKS:

Make sure that your water temperature for proofing the yeast is between 100 and 110 degrees F any higher can kill the yeast.
Make sure you are using active dry yeast, I have not tested the bread with instant or bread yeast.
You can add raisins to this if you’d like to have a Cinnamon Raisin Bread, see my tips above on how to do that.
This can be frozen in slices or loaves, see my tips above on how to freeze.
The egg wash on the bread before the cinnamon sugar mixture is added helps the mixture adhere to the bread well.
Make sure to roll this up fairly tightly and place seam side down in your loaf pan.
The loaf pan size you should be using is a 9×5-inch.
Make sure you don’t forget to score the top of the bread.
You can use this bread to make other treats such as bread pudding, french toast and more.

If you wan’t that perfect soft, fluffy and flavorful bread for any time of the year, you have to make this Cinnamon Swirl Bread! So good.

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If you’ve tried this CINNAMON SWIRL BREAD or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

Cinnamon Swirl Bread