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Cinnamon Swirl Breakfast Bread Recipe
Cinnamon Swirl Breakfast Bread Recipe photo by Taste of Home

Cinnamon Swirl Breakfast Bread Recipe

Read Reviews (6)
5 6
Publisher Photo
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.
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

  • 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 King Arthur Unbleached 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

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.

Directions

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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).
Originally published as Cinnamon Swirl Bread in Taste of Home August/September 2001, p18

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.

Reviews for Cinnamon Swirl Breakfast Bread(6)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 27, 2014

I made one loaf, and 12 rolls. I only iced the rolls as the bread was perfect without it.

MY REVIEW
Reviewed May. 5, 2013

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 :)

MY REVIEW
Reviewed Dec. 24, 2011

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

MY REVIEW
Reviewed Aug. 2, 2010

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

MY REVIEW
Reviewed May. 14, 2010

Tastes just like a cinnamon roll. Excellent.

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