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

Cinnamon Swirl Breakfast Bread Recipe

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 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 McCormick® Pure 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

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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