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Cinnamon Swirl Bread Recipe
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Cinnamon Swirl Bread Recipe

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Your family will be impressed with the soft texture and appealing swirls of cinnamon in these lovely breakfast loaves shared by Diane Armstrong of Elm Grove, Wisconsin.
Recommended: Fall Breads
TOTAL TIME: Prep: 20 min. + rising Bake: 30 min.
MAKES:32 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 30 min.
MAKES: 32 servings

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/3 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 1 cup sugar, divided
  • 2 eggs, lightly beaten
  • 6 tablespoons butter, softened
  • 1-1/2 teaspoons salt
  • 5-1/2 to 6 cups all-purpose flour
  • 2 tablespoons ground cinnamon

Nutritional Facts

1 slice: 132 calories, 3g fat (2g saturated fat), 20mg cholesterol, 141mg sodium, 23g carbohydrate (7g sugars, 1g fiber), 3g protein.

Directions

  1. In a large bowl, dissolve yeast in water. Add the milk, 1/2 cup sugar, eggs, butter, salt and 2-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down; divide in half. Roll each half into an 18-in. x 8-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over the dough. Roll up each rectangle from a short side; pinch seam to seal.
  4. Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1-1/2 hours.
  5. Bake at 350° for 30-35 minutes or until golden brown. Remove from pans and cool on wire racks. Yield: 2 loaves (16 slices each).
Originally published as Cinnamon Swirl Bread in Quick Cooking March/April 1999, p42


Reviews for Cinnamon Swirl Bread

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Makya User ID: 308846 231121
Reviewed Aug. 12, 2015

"This bread is the best recipe i ever made. I substituted honey for the sugar, and it came out like cinnamon buns..i made it three times so far and gave one loaf to a friend, they loved it!"

MY REVIEW
misskerri71 User ID: 8446063 229381
Reviewed Jul. 11, 2015

"This recipe makes a wonderful bread to enjoy for breakfast, either toasted or as French toast. Slightly sweet with a ribbon of cinnamon "goo" throughout. :) I halve the recipe and use fast rise yeast instead of active dry. Always turns out for me."

MY REVIEW
Gmaloney36 User ID: 8270488 221287
Reviewed Feb. 24, 2015

"I made this bread and it was a hit, I will definitely be making this again."

MY REVIEW
ladymluv09 User ID: 5285938 51194
Reviewed May. 10, 2014

"I absolutely loved making this. I didn't have problems and my whole family couldn't stop eating it. Will definitely make it again!"

MY REVIEW
CarrieMcKee User ID: 6664855 62683
Reviewed May. 1, 2012

"Unfortunately my yeast didn't activate so it didn't rise like it was suppose to. However, it was still a big hit! Made it for my dad's birthday (becasue he LOVES cinammon)and got a big approving Mmmmmm! I would most definitely make this again :)"

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