This cinnamon swirl bread is a soft homemade white bread with beautiful swirls of buttery cinnamon and sugar. The perfect bread for french toast, eating plain or toasted with butter.
CINNAMON SWIRL BREAD
Cinnamon swirl bread is a staple in my home almost as much as a plain loaf of white bread. My family loves it for toast in the mornings, and french toast on the weekends. I usually end up doubling the batch and putting a whole loaf in the freezer for the next week.
This is the perfect bread for anyone who loves cinnamon flavor. I even prefer it to cinnamon rolls because its not overly sweet.
WHAT INGREDIENTS ARE NEEDED
- Water
- Granulated Sugar
- Yeast
- Butter
- Salt
- Bread Flour
- Cinnamon
HOW TO MAKE CINNAMON SWIRL BREAD
- Combine warm water, sugar and yeast in a large mixing bowl. Let stand for about 10 minutes until the yeast gets bubbly and proofs.
- Add 2 tablespoon butter and salt and one cup of flour and mix until combined. Add more flour about ½ cup at a time mixing through out until the dough begins to pull away from the sides of the bowl. Then you know you have added enough flour.
- Knead in a mixer for about 2-3 minutes or double that if you're doing it by hand.
- Cover dough and let it rise until it's doubled in size, about 45-60 minutes depending on the temp of the house. Punch down and then rise for a second time, about 30-45 minutes this time.
- Roll dough out on a lightly floured surface into a long rectangle. Cover the top with 1 tablespoon softened butter, then sugar and cinnamon.
- Tightly roll the loaf up, tuck in the ends and place in a greased loaf pan with the seam side down. Allow to rise again until about an inch or so over the pan.
- Bake at 350 F for 30 minutes. It will be a nice golden brown on the top when done. Remove from pan immediately onto a cooling rack and brush the top with a little extra butter. Allow to cool completely before cutting, or it will collapse.
OTHER WAYS TO MAKE THIS BREAD
If you love cinnamon raisin bread you could sprinkle about a ½ cup of raisins on top of the cinnamon sugar mixture right before rolling it up.
I like to use this same recipe to make a plain white loaf. I just skip the part where you add the butter, sugar and cinnamon. Instead I just roll up the loaf and let rise as suggested. It will bake for the same amount of time.
HOW TO STORE BREAD
Once the loaf is completely cooled I like to cut the whole loaf into slices and then store in a large ziplock bag or bread bag. This will stay fresh for about 3 days on the counter, or keep for a few months in the freezer.
If you love cinnamon swirls you will love my Mom's Famous Cinnamon Rolls.
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Cinnamon Swirl Bread
Ingredients
- 1⅛ cups warm water
- ¼ cup granulated sugar
- 1½ teaspoon yeast
- 2 tablespoon softened butter
- 1 teaspoon salt
- 2¾-3¼ cups bread flour all-purpose can work too
- 1 tablespoon softened butter
- 2-3 tablespoon granulated sugar
- 1-2 tablespoon cinnamon
Instructions
- Combine warm water, sugar and yeast in a large mixing bowl. Let stand for about 10 minutes until the yeast gets bubbly and proofs.
- Add 2 tablespoon butter and salt and one cup of flour and mix until combined. Add more flour about ½ cup at a time mixing through out until the dough begins to pull away from the sides of the bowl. Then you know you have added enough flour.
- Knead in a mixer for about 2-3 minutes or double that if doing by hand.
- Cover dough and let it rise until it's doubled in size, about 45-60 minutes depending on the temp of the house. Punch down and then rise for a second time, about 30-45 minutes this time.
- Roll dough out on a lightly floured surface into a long rectangle. Cover the top with 1 tablespoon softened butter, then sugar and cinnamon.
- Tightly roll the loaf up, tuck in the ends and place in a greased loaf pan with the seam side down. Allow to rise again until about an inch or so over the pan.
- Bake at 350 F for 30 minutes. It will be a nice golden brown on the top when done. Remove from pan immediately onto a cooling rack and brush the top with a little extra butter. Allow to cool completely before cutting, or it will collapse.
Tyler
Love it!!!
brooke
Thanks Tyler! So glad you loved it!
Tammy Patterson
It turned out amazing! So easy and looked as beautiful as it tasted!! Thank you.
brooke
Thank you so much! I'm so glad you loved it!
Leslie
Super easy to make and so yummy! Made it once and making it again now.
brooke
Thanks so much Leslie! Its one of our favorites for toast!
Ashley Whiting
Wait!! Is this the recipe for the White Bread you made me one time. (minus the swirl?) You may not remember. I'm trying this!!
brooke
Probably! I don't remember... but yes, I use this same recipe to make a basic white loaf!
Amanda Smith
So good. I’ve been using a different cinnamon swirl bread recipe and it’s a little too extra. I like how simple but completely delicious this one is. I did cut it a little too soon (couldn’t wait any longer) it did collapse a bit but still my family voted it the best bread I’ve ever made.
brooke
Thank you so much Amanda! I think its the best bread ever made too!;)
Sydney Rucker
Perfect amount of sweet and salty. Turns out perfect every time. I’ve used whatever yeast I’ve had on hand rapid rise bread yeast, regular, etc and Turns out yummy every time!
brooke
Thank you!! So glad you love it like I do!
Sandy
This is such a great bread treat! Makes the best French toast ever!
Amanda Smith
Came to rate this recipe and realized I already had the first time I made it about 6 months ago. I make it pretty regularly now and I have say it’s still a favorite. I usually always double it and share with a friend - it’s like a extra special gift. And they always ask for the recipe!!
brooke
I love that!!! And yes, I always double it too! Mainly bc we go thru it so quickly!
Trisha
I made this yesterday and it turned out so good! I doubled the recipe, left one plain, to have with our dinner, and did a loaf with the cinnamon sugar to have all other times of the day 😉 Everyone loved both options. The bread is so fluffy, yummy, and came together very quickly. I loved having the measurements in grams. That made it very quick. Thanks for sharing all these yummy recipes!
Julie Henry
This was AMAZING!!!! I seriously love every recipe you have. I made this bread and used it for French toast. Seriously delicious!!!!
brooke
Yay!!! It's our favorite for french toast also. It's always the request for birthday breakfasts!
Christine Ford
This was easy to make and turned out so delicious!!! Next time I’m 100% making 2 loaves. It would make such a nice treat to give to a friend.
Tish Amborn
Made this yesterday! Amazing. Easy. Had 2 pieces right after baking w butter and then a piece toasted with butter today! Can’t decide which way was better! So good!
brooke
Next you need to try it for french toast!! So happy you loved it as much as I do!
Jade
Oh my, this turned out so well. I went a little crazy and added some soaked raisins to make Cinnamon Raisin bread. I will definitely make this again, and again. Thank you for posting.
brooke
Yay!! Thank you! I love it with raisins also, but no one else in my family does.