Cinnamon Swirl Bread

Recipe adapted from Taste of Home.

Combine the warm milk/water to the 1/2c. sugar in the mixing bowl.
Add 4 1/2 tsp. active yeast in the mixing bowl. Wait 5 minutes.
After 5 minutes, the sugar, milk/water, and yeast should puffed up like this.
Add the egg, butter, and salt. Mix well.
Slowly add in the flour.
The dough should be all combined and not stick to the edges of the bowl.
This is what the cinnamon swirl bread looks like once its cut open.


  • 4 1/2 tsp. active dry yeast. (2 packages)
  • 1 c. warn milk (110-115 degrees)
  • 1/3 c. warm water (110-115 degrees)
  • 1 c. granulated sugar (it will be divided in the recipe)
  • 2 large eggs
  • 6 tbsp. unsalted room temperature butter
  • 1 1/2 tsp. salt
  • 5 1/2-6 c. bread or unbleached all purpose flour
  • 2 tbsp. cinnamon


  1. Add 1/2 of the granulated sugar in the standing up mixing bowl. (1/2 c.)
  2. There are different ways on heating up liquid before adding active yeast to it. For this recipe, I used a microwavable Pyrex glass measuring cup. I filled it with the milk and water and microwaved it around 1 minute 15 seconds. The water/milk mixture should be very warm, but not hot. If it’s too hot, it will kill the yeast.
  3. Pour the warm water/milk mixture in the standing up mixer bowl. (I always test the liquid one more time to make sure its still warm and not hot.)
  4. Add the yeast in the bowl and stir. Wait 5 minutes and let the yeast “puff up” and activate.
  5. Add in the eggs, butter, and salt. Attach the bread hook on the standing mixer and mix on low for 1-2 minutes.
  6. Add in 3 c. of flour and mix on low for 2 minutes.
  7. Slowly add in more flour on low. If the dough is still really sticky, add flour 1/2 c. at a time. Once the dough removes itself from the bread hook, and when you touch it with your finger and its not sticky, the dough doesn’t need any more flour. (I usually use around 5 1/2 c. of flour.)
  8. On a greased/floured surface, knead the dough for 5-7 minutes.
  9. Grease or spray with cooking spray a large bowl and place the dough in it to rest. Turn it once so the top of the dough is greased. Cover with a towel or saran wrap and let it rise for about an hour.
  10. Mix cinnamon and remaining 1/2 c. granulated sugar in a small bowl.
  11. Grease/spray two bread pans. (9 x 5 in.)
  12. On a floured surface, divide the dough in half.
  13. Roll out the dough to 2 rectangles.
  14. Sprinkle the cinnamon sugar mixture on both rectangles. Spread to the last 1/2 inch side of the dough.
  15. Roll up each one jelly roll style. The tighter you roll the dough, the more of a cinnamon swirl your bread will have. Tight roll=more swirl.
  16. Pinch the sides of the dough. Place dough, seams down, in the bread pan.
  17. Cover with a kitchen towel, and let it rise in a warm area for 1- 1 1/2 hrs. (dough will have doubled.)
  18. Preheat oven to 350 degrees.
  19. Bread bakes 30-35 minutes. Half way during the bake time, I cover both breads with aluminum foil on top to help slow down the browning.
  20. Once baked, let it cool on a drying rack.

Leave a Reply

Your email address will not be published. Required fields are marked *