Homemade Cinnamon Swirl Bread

Cinnamon Yeast Bread Recipe.

I am a HUGE fan of homemade bread and pastries. I am over here wanting to munch on all the bread all the time! One reason why I am addicted to that moist, fluffy homemade quick bread is that you can eat it for an easy breakfast, brunch, or even a tasty snack. You don’t have to limit it to just one time of day. Plus, if you put a piece of warm bread in front of your kids, they are going to make it disappear faster than you can slice the next piece. When you sink your teeth into this Cinnamon Swirl Bread, you are going to be hooked!

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Not only will you love the flaky crust, moist center, and amazing cinnamon flavor, but you will enjoy baking this, too. The entire house is going to fill with the aroma of cinnamon bread baking in the oven. What’s better than that? Your family and your taste buds are going to thank you! On a side note, you could even bake this bread to sell at bake sales, too, or just give it away as a delicious homemade gift.

Homemade Cinnamon Swirl Bread

Yields 2 9 x 5″ loaves

Ingredients

2 packages (1/4 ounce each) dry active yeast
1 cup plus 1 tablespoon sugar, divided
1/3 cup warm water, approximately 110F degrees
1 cup whole milk, warmed to approximately 110F degrees
2 eggs
6 tablespoons butter, softened
1 teaspoon salt
5 ½ cups bread flour
2 tablespoons ground cinnamon

2 – 9 x 5″ loaf pans (these stainless steel ones are my favorite)

Directions

1. In a small bowl, mix together the yeast and warm water with 1 tablespoon of the sugar. Set aside for 5 minutes until the yeast is frothy.

2. In a large mixing bowl, add the yeast mixture, 1/2 cup of the sugar, warmed milk, eggs, butter, salt, and 3 cups of the flour, then beat on medium speed with an electric mixer until smooth.

3. Stir in the remaining flour ½ cup at a time until a soft dough forms. Turn the dough out onto a lightly floured surface; knead until smooth and elastic (about 5 minutes).

4. Place the dough in a large greased bowl, turning once to grease the top. Cover with a clean kitchen towel and let rise in a warm place until doubled, about 1-2 hours.

5. In a small bowl, mix the cinnamon and remaining ½ cup of sugar together. Set aside.

6. Punch down the dough then turn onto a lightly floured surface.

7. Divide the dough in half and roll each portion into an 18×8 inch rectangle. Sprinkle each rectangle evenly with the cinnamon-sugar mixture, leaving a 1/2 inch border around the edges with no cinnamon sugar. Roll up the dough jelly-roll style, forming an 8 inch long log.

8. Place the loaves in two greased 9×5 inch loaf pans, seam side down. Cover with kitchen towels and let rise in a warm place until doubled about 1-1/2 hours.

9. Bake the loaves at 350F degrees for 30 minutes, until golden brown on top.

10. Remove the loaves from the pans to cool on cooling racks. Slice with a bread knife and serve with softened butter. Enjoy!

Did you grow up eating cinnamon swirl bread?

Homemade Cinnamon Swirl Bread

• Author: A Cultivated Nest

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Ingredients

Scale 1x2x3x

• 2 packages (1/4 ounce each) dry active yeast
• 1 cup plus 1 tablespoon sugar, divided
• 1/3 cup warm water, approximately 110F degrees
• 1 cup whole milk, warmed to approximately 110F degrees
• 2 eggs
• 6 tablespoons butter, softened
• 1 teaspoon salt
• 5 ½ cups bread flour
• 2 tablespoons ground cinnamon
• 2– 9 x 5″ loaf pans (these stainless steel ones are my favorite)

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Instructions

1. In a small bowl, mix together the yeast and warm water with 1 tablespoon of the sugar. Set aside for 5 minutes until the yeast is frothy.
2. In a large mixing bowl, add the yeast mixture, 1/2 cup of the sugar, warmed milk, eggs, butter, salt, and 3 cups of the flour, then beat on medium speed with an electric mixer until smooth.
3. Stir in the remaining flour ½ cup at a time until a soft dough forms. Turn the dough out onto a lightly floured surface; knead until smooth and elastic (about 5 minutes).
4. Place the dough in a large greased bowl, turning once to grease the top. Cover with a clean kitchen towel and let rise in a warm place until doubled, about 1-2 hours.
5. In a small bowl, mix the cinnamon and remaining ½ cup of sugar together. Set aside.
6. Punch down the dough then turn onto a lightly floured surface.
7. Divide the dough in half and roll each portion into an 18×8 inch rectangle. Sprinkle each rectangle evenly with the cinnamon-sugar mixture, leaving a 1/2 inch border around the edges with no cinnamon sugar. Roll up the dough jelly-roll style, forming an 8 inch long log.
8. Place the loaves in two greased 9×5 inch loaf pans, seam side down. Cover with kitchen towels and let rise in a warm place until doubled about 1-1/2 hours.
9. Bake the loaves at 350F degrees for 30 minutes, until golden brown on top.
10. Remove the loaves from the pans to cool on cooling racks. Slice with a bread knife and serve with softened butter.

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