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Honey-Wheat Cinnamon Swirl Bread

 Honey-Wheat Cinnamon Swirl Bread
I have been serving this bread to our bed-and-breakfast guests for years. When I serve it as toast, I butter it and top it with a sprinkling of cinnamon and sugar. It's also good with a powdered sugar frosting. —Alice Shaffer, Gregory, South Dakota
32 ServingsPrep: 25 min. + rising Bake: 40 min. + cooling


  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2-1/2 cups whole wheat flour
  • 1 cup warm whole milk (110° to 115°)
  • 1/2 cup honey
  • 2 eggs
  • 3 tablespoons butter, melted
  • 2 teaspoons salt
  • 2-3/4 to 3-1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 2 tablespoons ground cinnamon


  • In a large bowl, dissolve yeast in warm water. Add the whole wheat
  • flour, milk, honey, eggs, butter, salt and 2 cups all-purpose flour.
  • Beat until smooth. Stir in enough remaining flour to form a firm
  • dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease the
  • top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down; divide in half. Roll each portion into an 18-in. x

2 of 2

Honey-Wheat Cinnamon Swirl Bread (continued)

Directions (continued)

  • 9-in. rectangle. Combine the sugar and cinnamon; sprinkle over
  • dough. Roll up jelly-roll style, starting with a short side; pinch
  • seams to seal and tuck ends under. Place in two greased 9-in. x
  • 5-in. loaf pans. Cover and let rise in a warm place until doubled,
  • about 35 minutes.
  • Bake at 350° for 35-40 minutes or until bread sounds hollow when
  • tapped. Remove from pans to a wire rack to cool. Yield: 2 loaves (16
  • slices each).