• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Contact
    • Privacy Policy
    • Work With Me
  • Recipe Index
  • Moments
    • Pregnancy/Baby
      • Baby Registry List
      • Thriving Postpartum: What to Expect & Postpartum Essentials for Mom
  • Shop
    • Best Kitchen Gifts
    • Baby Registry List
    • Kitchen Tools (Must Haves)
    • Pantry Staples (Baking & Cooking)
    • Food Photography Essentials
  • Instagram
JoyFoodSunshine
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • About Laura
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • Never Miss a Recipe

  • ×

    Home » Cinnamon Swirl Bread

    Cinnamon Swirl Bread

    Published: Dec 2, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    This homemade cinnamon swirl bread is soft and tender with a thick cinnamon swirl throughout. Infused with vanilla and cinnamon, it tastes like our famous cinnamon rolls, but in bread form!

    a slice of cinnamon swirl bread

    This homemade cinnamon swirl bread is truly the best. It is soft with a beautiful crumb and infused with vanilla and cinnamon.

    The gooey cinnamon swirl, present in every bite, will leave you wanting more. Toast it and slather it with butter (or homemade cinnamon honey butter) for a delicious breakfast. Or use it to make the best French Toast!

    This cinnamon bread tastes like our famous cinnamon rolls, but it's even easier to make. You can double or triple the recipe to make multiple loaves to give as gifts during the holidays.

    4 slices of Cinnamon Swirl Bread on a cooling rack

    Cinnamon Bread: Ingredients & Substitutions

    • Whole milk. 2% milk or half and half are good substitutes for whole milk.
    • Granulated sugar. white sugar or organic cane sugar work well in this recipe.
    • Salted butter. Unsalted butter works well too.
    • All-purpose flour. I have used bread flour with excellent results.
    • Brown sugar. light or dark brown sugar both work well in this recipe.
    • Ground cinnamon. Since cinnamon is the star of the show, make sure to use a high-quality variety.
    overhead view of the ingredients in this Cinnamon Swirl Bread recipe

    How to make cinnamon swirl bread

    Let's walk through the process of making cinnamon bread step-by-step, and don't forget to watch the video.

    Make the cinnamon bread dough

    Begin by proofing the yeast. Combine the warm water, 1 tsp sugar and yeast in the bowl of a standing mixer or a large bowl, and let sit until foamy (about 5 minutes).

    two photos showing How to Make Cinnamon Swirl Bread - proofing yeast

    Once the yeast has proofed (is foamy), add the milk, sugar, melted butter, egg, vanilla extract and stir to combine.

    two photos showing How to Make Cinnamon Swirl Bread - adding wet ingredients

    Add 2 cups of flour, sea salt and cinnamon and stir until incorporated. Then add more flour ¼ cup at a time until a smooth but slightly tacky dough ball forms.

    two photos showing How to Make Cinnamon Swirl Bread - adding dry ingredients

    Next, form the dough into a ball and place it into a large, lightly oiled bowl. Cover with a damp towel and let rise in a warm place until doubled (about 1 hour).

    two photos showing How to Make Cinnamon Swirl Bread - forming dough

    Make the cinnamon swirl:

    While the dough is rising, make the cinnamon swirl mixture. Combine the cinnamon and sugar in a small bowl. Then melt the butter and set it aside (It will be brushed on the dough later).

    Alternately, you can combine butter, brown sugar, and cinnamon until mixture is homogenous (uniform throughout).  Set aside.

    two photos showing How to Make Cinnamon Swirl Bread - making the cinnamon swirl mixture

    Form the cinnamon swirl bread

    After the dough has doubled in size, remove it from the bowl and place on a well-floured surface.

    Then, roll the dough into an 18x 9” rectangle about ¼” thick. Use your loaf pan to measure the 9” side, it needs to fit into the pan when rolled.

    Next, brush the melted butter over the dough and then sprinkle the cinnamon sugar on top of it. Or, if you combined all 3 ingredients initially, spread that mixture evenly over the dough.

    two photos showing How to Make Cinnamon Swirl Bread - rolling out dough and spreading cinnamon swirl mixture on top

    Next, starting at one end of the rectangle, roll the dough tightly widthwise (so the roll is 9” long not 18” long). Then transfer the dough to the prepared loaf pan seam down.

    Then, cover the pan with a damp towel and let rise while you preheat the oven.

    Once the oven is preheated and the dough has puffed slightly, bake the cinnamon swirl bread for 35 minutes or until the top is brown and the loaf sounds hollow when hit with a wooden spoon.

    Check the bread after 20 minutes and cover with aluminum foil if the top is getting too brown.

    two photos showing How to Make Cinnamon Swirl Bread - in a baking pan before and after baking

    Once the bread is finished baking, remove it from the oven. Cool in the pan for 20-30 minutes on a wire rack. Then, run a metal spatula or knife around the edges to release the bread from the pan, and transfer the bread to a wire rack to cool completely.  

    Let the cinnamon read cool completely before cutting and serving.

    two photos showing How to Make Cinnamon Swirl Bread - on a cooling rack, then being cut into slices

    Serve

    Serve the cinnamon swirl bread warm or toasted with a pat of butter (or homemade cinnamon honey butter). You can also use it to make this french toast recipe - yum!

    Store/freeze

    Store leftover cinnamon bread in an airtight container in the refrigerator for up to 5 days.

    You can also wrap loaves in plastic wrap and put them in an airtight container (or ziplock bag) in the freezer for up to 2 months. Thaw slowly at room temperature.

    one slice of Cinnamon Swirl Bread on a white plate

    Recipe FAQs


    Does cinnamon keep yeast from rising?

    It doesn't keep it from rising at all, but it does cause it to rise a little less than other dough/breads without cinnamon. Be sure to follow the recipe, and don't use too much cinnamon or it could prevent rising.

    Why does my cinnamon bread separate?

    The sugar and butter in the filling melt and leave spaces in the bread. This is normal.

    Can I double this recipe?

    Yes, you can double or triple this recipe to make multiple loaves, if desired.

    4 slices of Cinnamon Swirl Bread on a cooling rack

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Cinnamon Swirl Bread

    Laura
    This homemade cinnamon swirl bread is soft and tender with athick cinnamon swirl throughout. Infused with vanilla and cinnamon, it tasteslike our famous cinnamonrolls, but in bread form!
    No ratings yet
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 20 mins
    Cook Time 35 mins
    Rising 1 hr
    Total Time 1 hr 55 mins
    Course bread, Breakfast
    Cuisine American
    Servings 12 Slices
    Calories 252 kcal

    Equipment

    • KitchenAid Mixer
    • measuring spoons
    • measuring cups
    • spatula
    • glass batter bowl
    • 9x5" loaf pan
    • Parchment Paper

    Ingredients
     
     

    Cinnamon Bread

    • ¼ cup warm water
    • 1 tsp granulated sugar
    • 2 tsp active dry yeast
    • ½ cup whole milk room temperature
    • 4 tablespoons salted butter melted and slightly cooled
    • ¼ cup granulated sugar
    • 1 large egg lightly beaten room temperature
    • 1 tsp vanilla extract
    • 2 ½ to 3 cups all-purpose flour
    • 1 tsp sea salt
    • ½ tsp cinnamon

    Cinnamon Filling:

    • ¾ cup light brown sugar packed
    • 1 tablespoon ground cinnamon
    • 4 TBS salted butter melted

    Instructions
     

    Make the dough

    • In the bowl of a standing mixer fitted with the dough hook or in a large bowl (if mixing by hand) combine warm water, 1 tsp sugar and yeast and let sit until foamy (about 5 minutes).
    • Add milk, sugar, melted butter, egg, vanilla extract and stir to combine.
    • Add 2 cups of flour, sea salt and cinnamon and stir until incorporated. Then add more flour ¼ cup at a time until a smooth but slightly tacky dough ball forms.
    • Form the dough into a ball and place it into a large, lightly oiled bowl. Cover with a damp towel and let rise in a warm place until doubled (about 1 hour).*

    Make the cinnamon swirl mixture:

    • While the dough is rising, make the cinnamon swirl. Combine the cinnamon and sugar in a small bowl. Then melt the butter and set aside (It will be brushed on the dough later).
    • Alternately, you can combine butter, brown sugar, and cinnamon until mixture is homogenous (uniform throughout). Set aside.

    Assemble the cinnamon swirl bread

    • Line a 9x5” loaf pan with parchment paper and grease with butter. Set aside.
    • After the dough has doubled in size, remove it from the bowl and place on a well-floured surface.
    • Roll the dough into an 18x 9” rectangle about ¼” thick. Use your loaf pan to measure the 9” side, it needs to fit into the pan when rolled.
    • Brush the melted butter over the dough and then sprinkle the cinnamon sugar on top of it. (Or, if you combined all 3 ingredients initially, spread that mixture evenly over the dough).
    • Staring at one end of the rectangle, roll the dough tightly widthwise (so the roll is 9” long not 18” long). Then transfer the dough to the prepared loaf pan seam down.
    • Cover the pan with a damp towel and let rise while you preheat the oven.
    • Preheat oven to 350 degrees f.
    • While the dough is rising, preheat the oven to 350 degrees F.
    • Bake for 35 minutes or until the top is brown and the loaf sounds hollow when hit with a wooden spoon.
    • Check the bread after 20 minutes and cover with aluminum foil if the top is getting too brown.
    • Remove the cinnamon swirl bread from the oven. Cool in the pan for 20-30 minutes on a wire rack. Then, run a metal spatula or knife around the edges to release the bread from the pan, and transfer the bread to a wire rack to cool completely.
    • Cool completely before cutting and serving.

    Video

    Notes

    *To make the dough rise faster I will often place a bowl or glass measuring cup full of boiling water next to the bowl under the damp towel.
    Ingredient Substitutions
    • Whole milk. 2% milk or half and half are good substitutes for whole milk.
    • Granulated sugar. white sugar or organic cane sugar work well in this recipe.
    • Salted butter. Unsalted butter works well too.
    • All-purpose flour. I have used bread flour with excellent results.
    • Brown sugar. light or dark brown sugar both work well in this recipe.
    • Ground cinnamon. Since cinnamon is the star of the show, make sure to use a high-quality variety.

    Store/freeze

    Store leftover cinnamon bread in an airtight container in the refrigerator for up to 5 days.
    You can also wrap loaves in plastic wrap and put them in an airtight container (or ziplock bag) in the freezer for up to 2 months. Thaw slowly at room temperature.

    Nutrition

    Serving: 1sliceCalories: 252kcalCarbohydrates: 40gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 35mgSodium: 269mgPotassium: 92mgFiber: 2gSugar: 18gVitamin A: 272IUVitamin C: 1mgCalcium: 41mgIron: 1mg
    Tried this recipe?Let us know how it was!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

    The photos in this post were taken by Angelina from Baked Ambrosia.

    « Moments 11.2022
    Chocolate Peppermint Cookies »

    Did you make this recipe?

    Leave a comment and review below, then take a picture and tag @joyfoodsunshine #joyfoodsunshine on Instagram so I can see it! Sign up here to receive weekly e-mails!

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Search

    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

    Click here to read more >>

    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • YouTube

    Most Popular Recipes

    • The Best Chocolate Chip Cookie Recipe Ever
    • Best Cinnamon Rolls Recipe (Better than Cinnabon)
    • Easy Homemade Pizza Dough
    • Easy Dutch Oven No Knead Bread
    • Easy Homemade Pizza Sauce Recipe (5- Minutes)!
    • Asian Chicken Lettuce Wraps (Better than P.F. Chang's)!

    Trending now

    • Best Oatmeal Cookies
    • Best Flourless Chocolate Cake Recipe
    • Healthy Black Bean Brownies
    • Healthy Greek Yogurt Brownies
    • Best Flourless Brownies (Gluten-Free, Paleo)
    • Chocolate Chip Cookie Bars

    Footer

    ↑ back to top

    Joy Food Sunshine Logo
    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • YouTube

    Never Miss a Recipe

    0 shares