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Cinnamon Swirl Bread

Your family will be impressed with the soft texture and appealing swirls of cinnamon in these lovely breakfast loaves. —Diane Armstrong, Elm Grove, Wisconsin
  • Total Time
    Prep: 25 min. + rising Bake: 30 min.
  • Makes
    2 loaves (16 slices each)


  • 2 packages (1/4 ounce each) active dry yeast
  • 1/3 cup warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 1 cup sugar, divided
  • 2 large eggs, room temperature
  • 6 tablespoons butter, softened
  • 1-1/2 teaspoons salt
  • 5-1/2 to 6 cups all-purpose flour
  • 2 tablespoons ground cinnamon


  • In a large bowl, dissolve yeast in warm water. Add milk, 1/2 cup sugar, eggs, butter, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.
  • Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour.
  • Mix cinnamon and remaining sugar. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x8-in. rectangle; sprinkle each with about 1/4 cup cinnamon sugar to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in 2 greased 9x5-in. loaf pans, seam side down.
  • Cover with kitchen towels; let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 350°.
  • Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.
Nutrition Facts
1 slice: 132 calories, 3g fat (2g saturated fat), 20mg cholesterol, 141mg sodium, 23g carbohydrate (7g sugars, 1g fiber), 3g protein.

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  • Sue
    Jan 12, 2021

    Absolutely delicious. I made this as directed and my family devours both loaves. I make a lot of different types of breads, but this one is a favorite. The cinnamon filling is not so strong that I couldn't use this as a sandwich bread. It is a winner. Love it.

  • Lisa
    Jan 12, 2021

    It was perfect.

  • Katy's mom
    Dec 10, 2020

    This brioche-type bread sounds very good. I read somewhere that if you poke the loaves with a thin skewer to release the steam you won't get gaps between the bread and the cinnamon filling. Haven't tried it yet, so I don't know if it works. Otherwise, as someone suggested, use a Russian braid.

  • Bridget
    Aug 10, 2020

    It was great I did add extra cinnamon to the cinnamon and sugar mixture and it turned out great ! Defiantly recommend

  • Debbie
    Aug 3, 2020

    If you want Heaven in a bread, this is it! I did make a few variations- I added 1/4 cup of brown sugar to the cinnamon/sugar and brushed butter on the dough prior to adding the sugars. I brushed butter on the bread once it was done - I allowed it to cool, then topped it off with a drizzle of cream cheese frosting (thinned). Viola! Cinnabon bread!

  • Micki
    Jun 28, 2020

    Wonderful bread. Unfortunately, I’ve been eating almost every day. I have toPass on the rolling because there were always spaces. So now I do the Russian braid and it turns out so pretty and perfect. I do spray my dough lightly before adding cinnamon sugar mixture and then again right before I shape it. I brush with melted butter and sprinkle with chin sug mixture right before baking. Can’t have to much of that. Turns out great.

  • Cindy
    May 26, 2020

    This is only my second time making this bread and my second time making bread ever. So obviously it’s a great recipe. This time I added raisins and buttered the top after baking. My hubby said” more raisins and cinnamon”. Next time I will all a think layer of butter and more cinnamon sugar and raisins! Excellent recipe!

  • Erin
    May 14, 2020

    This bread is amazing and fairly easy for this first timer. My swirl is perfect! The crust is perfect and the taste is perfect! I can't wait to try it for french toast!

  • Dianne
    May 7, 2020

    This bread was fabulous!!!! My swirl came out perfect so not only does it taste great but it looks perfect. I love toasting it and serving it with good.

  • Joette
    Apr 26, 2020

    No comment left