Cinnamon Swirl Bread

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

Brooke Homec

Soft homemade white bread with beautiful swirls of buttery cinnamon and sugar. The perfect bread for french toast, eating plain or toasted with butter.

5 from 18 votes

Print Recipe Pin Recipe

Prep Time 3 hours hrs

Cook Time 30 minutes mins

Course Breakfast, Side Dish

Cuisine American

Servings 10

Calories 191 kcal

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Ingredients

 

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• ▢ 1⅛ cups (266.16 g) warm water
• ▢ ¼ cup (50 g) granulated sugar
• ▢ 1½ teaspoon (1.5 teaspoon) yeast
• ▢ 2 tablespoon softened butter
• ▢ 1 teaspoon salt
• ▢ 2¾-3¼ cups (385 g) bread flour all-purpose can work too
• ▢ 1 tablespoon softened butter
• ▢ 2-3 tablespoon (2 tablespoon) granulated sugar
• ▢ 1-2 tablespoon (1 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.

Notes

This bread also works great without the added cinnamon and sugar as a basic white loaf.

You want the dough to be slightly tacky when handling it, but not completely sticking to your fingers.

I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

Nutrition

Calories: 191kcalCarbohydrates: 34gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 9mgSodium: 264mgPotassium: 56mgFiber: 2gSugar: 8gVitamin A: 108IUVitamin C: 1mgCalcium: 15mgIron: 1mg

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