Cinnamon Swirl Bread

Sweet, cinnamon-y, chewy, and delicious! It’s hard not eat a whole loaf in one sitting!

We’re putting a spin – or swirl 😉 – on a basic bread recipe!

Is there anything better than a piece of toast covered in warm, melted butter with a sprinkling of cinnamon sugar on top? Well maybe if we put all that INSIDE the bread!

We decided to try out this recipe when we were having french toast for dinner. We thought making some homemade bread, cut nice and thick, would be amazing! Then we took it a step further – as we always add cinnamon to our french toast anyways, wouldn’t it be extra tasty to have cinnamon in the bread too! So here is our take on a Cinnamon Swirl Bread and I promise you won’t be disappointed if you use this for french toast like we did!

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This is a basic bread recipe that you roll out, spread with melted butter, and sprinkle with a cinnamon sugar mixture. If you want to omit the cinnamon swirl and just want to make the basic bread loaf, simply skip the rolling and addition of the butter and cinnamon sugar mixture and go straight from dividing the dough to adding them to the loaf pans!

From start to finish these loaves take about 2.5 hours, so let’s get making & baking!

Yields 2 loaves! Eat one now and put one in the freezer for a later day!
Prep Time: approximately 2 hours
Bake Time: approximately 30 minutes

Ingredients (Yields 2 loaves)

Bread
  • 1 package (2 1/4 tsp) Active Dry Yeast
  • 2 1/4 cups Water (110 degrees F)
  • 2 tbsp Granulated Sugar
  • 2 tsp Salt
  • 2 tbsp Vegetable Oil
  • 6 – 6 3/4 cups White Flour (or bread flour)
Cinnamon Filling
  • 2 tbsp Melted Butter
  • 2 tbsp Ground Cinnamon
  • 1/3 cup Granulated Sugar

Directions

Let yeast bloom in 110 degree F water
  1. In a large mixing bowl (or stand mixer), dissolve yeast in water until yeast has bloomed (gets foamy). Add the sugar, salt, oil, and 4 cups of flour. Mix until smooth, adding remain flour 1/2 cup at a time until a soft dough is formed.

2. Turn onto a floured surface and knead until smooth and elastic (8-10 minutes). Place in a greased bowl, cover with plastic wrap, and let sit until doubled in size (about 1-1.5 hours)

3. Punch down dough. Turn onto lightly floured surface and divide dough in half. Roll out each dough into approximately a 10″ x 17″ rectangle. Spread melted butter evenly over the tops of both rectangles. Mix the cinnamon and sugar together and sprinkle all over.

4. Tightly roll each dough longways. Tuck in the ends and place into 2 greased loaf pans. Cover and let sit until doubled in size (about 1 hour).

5. Bake at 375 degrees F for about 30 minutes, or when tops are golden brown. Remove from pans and let cool on a wire rack.

And you’re done! Eat right away or store in the freezer for another day! Let me know in the comments what you thought of this recipe and if you used it for the best french toast like we did!

Happy making & happy baking, my friends!



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