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

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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.
TOTAL TIME: Prep: 20 min. + rising Bake: 30 min.
MAKES:32 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 30 min.
MAKES: 32 servings


  • 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
  • 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 slice: 121 calories, 3g fat (2g saturated fat), 20mg cholesterol, 104mg sodium, 22g carbohydrate (7g sugars, 1g fiber), 3g protein .


  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

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GrammoD 223050
Reviewed Mar. 18, 2015

"So simple and absolutely delicious!!"

garganzola 204419
Reviewed Jan. 27, 2014

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

lovetobakelaurie 37523
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 :)"

judi_novo 31341
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"

vanderwarren 90350
Reviewed Aug. 2, 2010

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

vanderwarren 32876
Reviewed May. 14, 2010

"Tastes just like a cinnamon roll. Excellent."

foag 88073
Reviewed Nov. 21, 2008

"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!"

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