Cinnamon Swirl Bread

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cinnamon swirl bread


I cannot believe I never shared this recipe with you,it was originally posted over at What’s Cooking with Ruthie. Cinnamon swirl bread is probably one of my favorites, to make and eat. The kitchen smells down right intoxicating.

I love pretty much any kind of bread baking, and usually will make several things at once, especially if it’s cold and rainy. We’ve had a few of those days lately, so I busted out the bread pans.



cinnamon swirl loaf


I made 30 minute rolls for dinner,  ciabiatta, and a delicious cinnamon swirl loaf, perfect toasted for breakfast, snack, or pretty much any time at all.


cinnamon bread close up


I used a basic white loaf recipe, but you could certainly make it using whole wheat flour for a little extra nutrition.

Cinnamon Swirl Loaf:

2 tbsp butter melted {and cooled slightly}

1 tsp salt

2 tbsp sugar

1 cup of hot milk {also cooled slightly}

1 pkg active dry yeast

1/4 cup warm water

3 cups of flour


To do:

Mix the yeast with the warm water  – let sit about 5 minutes

Combine the salt, butter, sugar, and milk

Once the yeast begins to bubble – add it to the milk mixture along with the flour

Using the dough hook of  your stand mixer, knead until you have a smooth ball {about 10 minutes if kneading by hand}

Cover and let rise until doubled – about an hour

Roll the dough into a small rectangle – cover with 1/4 sugar mixed with 2 tsp cinnamon

Roll the dough as tightly as you can {starting from the short end}

Place the loaf in a greased bread pan, cover and let rise until it has doubled again

Bake @425 for 15 minutes, reduce the temperature to 375 and bake another 25 – 30 minutes

Cool slightly, and remove from the pans to complete cooling on a rack

Bread baking is one of the BEST smells, and cinnamon bread baking smells like fall!

cinnamon bread