clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homemade Cinnamon Swirl Bread

  • Author: A Cultivated Nest


  • 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
  • 29 x 5″ loaf pans (these stainless steel ones are my favorite)


  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.