The Best Cinnamon Swirl Bread

5 / 5 (1 review)

I love this bread recipe!best-cinnamon-swirl-bread

This bread recipe was given to me by my grandmother who was famous for her bread. She made over a 1,000 loaves in her lifetime. I took her tried and true bread recipe and added a cinnamon twist. You are sure to love this Cinnamon Swirl Bread! It has a bit of a crusty outside with a soft bread inside.

Here is a picture of the original recipe written in her hand writing.

bread-recipe

 

This bread recipe is simple with only 6 ingredients…

ingredients-homemade-bread

When you make this bread you add the wet ingredients to the flour and yeast. Then you mix off and on for 45 minutes. My five year old took pictures of me making the bread for you to enjoy!

how-to-make-bread

You have to knead in the additional flour so I made a picture tutorial to show you how to knead bread dough.

cinnamon-swirl-bread

Once the dough is kneaded and no longer sticky spread it or roll it out to match the width of the inside of the pan. Spread butter over the top and sprinkle with brown sugar, white sugar and cinnamon.

cinnamon-swirl-bread-toppingRoll up and sprinkle with sugar topping.

cinnamon-swirl-bread-rising

Cover the bread with a towel and let the bread rise.cinnamon-swirl-bread-clean-up

Easy clean up with a dough scraper. I love my dough scraper!

Here is the full Cinnamon Swirl Bread Recipe:

This recipe makes 4 loaves. So if you do not have enough loaf pans you may need to cut the recipe in half or in fourths. I would recommend making sure you have 4 loaf pans and you bake 4 loaves of bread! If you are going to go to the trouble of making 1 loaf of bread it is very little work to make 4! Plus if you can not eat 4 you can freeze some of it or take a loaf or two to a friend or neighbor. Chances are your family will devour most of it before you get a chance to do much of anything with it.

[amd-zlrecipe-recipe:283]

Variation for Wheat Bread:

To make wheat bread you simply replace the white flour with wheat flour. I like to do half and half. It keeps the bread a little lighter than a full wheat bread, but adds the whole grain and nutrition of wheat.

Breads for Thanksgiving:

P.S. We are sharing our bread recipes for Thanksgiving this week. My Thanksgiving table always has homemade potato rolls. I shared my recipe last year so you can check it out! But be careful because you can never eat just one!

The Best Cinnamon Swirl Bread

5 / 5 (1 review)

Ingredients

  • For Bread:

  • 6 Cups Warm Water
  • 1/2 Cup Vegetable or Canola Oil
  • 1/2 Cup Honey
  • 2 Tablespoons Salt
  • 18 Cups of Flour
  • 2 Tablespoons Instant Yeast
  • For Cinnamon Swirl:

  • 1 Cup butter
  • 1 Cup Brown Sugar
  • 1/2 Cup sugar
  • 4 Tablespoons Cinnamon
  • Topping:

  • 1/4 Cup Butter
  • 1/4 Cup Brown Sugar
  • 1/2 Cup Flour

Instructions

  1. For Bread:

  2. Combine warm water, oil, honey and salt in a mixer. Pour into a bowl.
  3. Add 12 cups of flour and yeast into the mixer and add liquid back into the mixing bowl.
  4. Mix for 5 minutes and rest for 10 minutes. Repeat 3 times.
  5. Knead 6 more cups into the dough.
  6. Separate into 4 equal parts for 4 loaves of bread.
  7. For Cinnamon Swirl:

  8. Roll out the dough the same width as your load pan.
  9. Spread butter over the dough.
  10. Sprinkle with the sugars and cinnamon.
  11. Roll up the dough and pinch in the sides.
  12. Place in a loaf pan that has been sprayed with cooking spray and floured.
  13. Topping:

  14. Combine butter, sugar and flour and sprinkle over the top of the bread.
  15. Let bread rise for 30-40 minutes. Until it start to rise above the level of your pan.
  16. Cover the pans with a towel for faster rising.
  17. Bake at 350 for 40 minutes.
  18. Let cool on cooling rack.

Comments & Reviews

  • Tonya

    Thanks for sharing ;). I treasure my recipe cards from my grandma as well.

    Your website is awesome!!!!!

  • Monica

    You are welcome. Recipe cards are becoming a thing of the past. So it is cool to have a few special ones. Thank you for your sweet comment!

  • Jennifer D.

    What a great recipe!! Do you know if you can freeze it?
    One of the victims of the digital age is the recipe card. I love having my grandmother’s but I keep all my recipes online so nothing to pass on. 🙁

  • Adie B

    Any chance anyone has ideas on how to make this work with other kinds of (gluten free) flours? Like maybe a combination of sorghum, almond, and white rice? I’m very interested in trying it out, but my son gets very very sick from wheat, barley and rye. Thank you!

    • I have a small collection of gluten free recipes. I will look at them for you tomorrow when I am at my desk.

      • Monica

        I would try…
        6 cups rice flour
        6 cups tapioca flour
        6 cups cornstarch
        1 cup potato flour
        Xanthan Gum 3 teaspoons
        Unflavored Gelatin 2 teaspoons

        I am not an experienced gluten free baker. But I got this from a bread recipe given to my by a fabulous gluten free baker. Hope it works. 🙂

  • Missy

    Thank you! This looks great. I’ll give it a try.
    As a side note, (not sure where else to tell you this), but often lately when I click to read comments or go to the full information, I get kicked off to some weird other site. It’s different every time. Tonight it was http://www.checkgallery.com/home.aspx?source=GWF1452&cm_mmc=Google-_-Checks%20Gallery-_-Remarketing1&sissr=1
    when I went down to read comments.
    I have to close down your site, and re-open it. I”m not sure if it’s your site, my computer, or something else, but it sure feels like your information is getting “high-jacked” by other stuff lately. I think I saw another post a few weeks back from someone else with something similar.
    Just thought you might want the info.
    Thanks for the recipe!

  • Tina B

    I think this would make delicious toast, or French Toast! Imagine this with the addition of cinnamon chips, so it’s just like that cinnamon burst bread from Great Harvest, but without all the cost. Thanks for sharing your grandmother’s special recipe. I’m going to copy this one and make it when my boys are home for Thanksgiving week!

  • Melissa

    This looks awesome….I am making it as we speak. Just a quick note….in your picture tutorial (which is great!) it shows the bread rising under a towel, but in the actual printable recipe it just says to put it in the pan and bake it. Just thought you may want to add an extra line in there for the rising.

    I can smell mine now and it smells divine!! Thank you!

    • Melissa- I am so excited that you are making it. Wish I was at your house right now. You are right, the bread must rise. I will be sure to add that. Thanks for pointing that out!!!!

  • Sarah

    How long do you let the bread rise before baking? I’m not seeing it on here. Thanks

    • Monica

      Let bread rise for 30-40 minutes. Until it start to rise above the level of your pan.

      Cover the pans with a towel for faster rising.

  • Karla C

    Looks delicious!! And I ironically had a Grandma Jensen as well!!

  • Shannan S

    I was just curious why you knead in the last 6 cups by hand? I am super excited about this recipe! Thanks for sharing!!!

    • Monica

      I think it helps with the texture and keeps you from having too much flour. You could try adding all of it in the mixer. It might be a little tougher consistency though? I should try it sometime and see what it is like. If you decide to try it let me know how it goes.

  • Deb

    I was just wondering what kind of MIXER you are using? I have never seen one like it. I have to make this bread it looks so yummy, and I think my family will love it!

  • Rachel

    Do you think I could use the dough to make cinnamon rolls?

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