Cinnamon Swirl Bread

Cinnamon Swirl Bread

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  • Prep Time


  • Total Time


  • Servings



  • 2 packages (¼ ounce each) active dry yeast

  • ⅓ cup warm water (110º to 115º)

  • 1 cup warm milk (110º to 115º)

  • 1 cup sugar, divided

  • 2 eggs, lightly beaten

  • 6 tablespoons butter, softened

  • 1½ teaspoons salt

  • 5½ to 6 cups all-purpose flour

  • 2 tablespoons ground cinnamon


In a large bowl, dissolve yeast in water. Add the milk, 1/2 cup sugar, eggs, butter, salt and 2 1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Roll each half into an 18x8 rectangle. Combine cinnamon and remaining sugar; sprinkle over the dough. Roll up each rectangle from a short side; pinch seam to seal. Place seam side down in two greased 9x5x3 loaf pans. Cover and let rise until doubled, about 1 1/2 hours. Bake at 350ºF for 30-35 minutes or until golden brown. Remove from pans and cool on wire racks.


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