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Cinnamon Swirl Bread Recipe

Cinnamon Swirl Bread Recipe photo by Taste of Home

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Field editor Peggy Burdick of Burlington, Michigan sends the recipe for this lovely breakfast bread. She notes, "My aunt gave me the recipe for these pretty, rich-tasting loaves many years ago. I use my bread machine for the first step in the recipe.

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Cinnamon Swirl Bread Recipe

Prep: 20 min. + rising Bake: 30 min.

Yield: 32 Servings

20 30 50

Ingredients

1 cup warm 2% milk (70° to 80°)
1/4 cup water (70° to 80°)
2 eggs
1/4 cup butter, softened
1 teaspoon salt
1/4 cup sugar
5 cups bread flour
2-1/4 teaspoons active dry yeast
FILLING:
2 tablespoons butter, melted
1/3 cup sugar
1 tablespoon ground cinnamon
GLAZE:
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
4 to 5 teaspoons milk

Directions

In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface; divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Brush with butter. Combine sugar and cinnamon; sprinkle over dough.
Roll up tightly jelly-roll style, starting with a short side. Pinch seams and ends to seal. Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 350° for 25 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Remove from pans to wire racks to cool completely.
In a large bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over warm loaves. Yield: 2 loaves (16 slices each).

Nutritional Facts 1 serving (1 slice) equals 121 calories, 3 g fat (2 g saturated fat), 20 mg cholesterol, 104 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cinnamon Swirl Bread in Taste of Home August/September 2001, p18

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Cinnamon Swirl Bread

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Reviewed on May. 05, 2013 by lovetobakelaurie

My husband was craving cinnamon bread so I looked online for a great recipe and decides to try this one. Oh my, I'm so glad I did! I make a lot of bread, and I think this is the best bread I've ever tasted! I made it a little more "heart healthy" and used olive oil in place of butter and even used two cups of wheat flour and it still tasted wonderful! I also (like another reviewer) didn't use the glaze on top because I thought the sweetness was just perfect without the extra sugar. I highly recommend this recipe. Thanks :)

Reviewed on Dec. 24, 2011 by judi_novo

VERY Easy. Very delicious. I have been told it's the most delicious bread folks have ever tasted. LOVE IT! Makes great gifts and a top seller at bake sales

Reviewed on Aug. 02, 2010 by vanderwarren

My family loves this recipe. It makes two loaves so I freeze one for later.

Reviewed on May. 14, 2010 by vanderwarren

Tastes just like a cinnamon roll. Excellent.

Reviewed on Nov. 21, 2008 by foag

I thought the bread was sweet enough so I didn't make the glaze for it. And I was right - it was still delicious without all the extra sugar!