How to Make Cinnamon Swirl Bread
ByI’ve had several of you ask how I make my Cinnamon Swirl Bread! It is SO easy to make and your family will love it!
I use my Honey Whole Wheat Bread recipe for this. I usually double the recipe then make two regular loaves and two cinnamon swirl loaves. This recipe freezes well.
Instead of shaping the dough immediately into a loaf, roll it out like this.
Spread a generous amount of softened butter all over the rolled out dough.
Sprinkle with a mixture of cinnamon/sugar (I use cinnamon/sucanat). I haven’t measured this out but I would estimate the amount needed to be about 2 teaspoons of cinnamon mixed with 1/4 cup of sucanat.
Roll it up.
Poke the ends under to make a loaf shape, place in a buttered bread pan, let the loaf rise for about 30-45 minutes and bake as directed.
This bread is AWESOME lightly toasted and then buttered! With a glass of milk.
Sprinkle on some raisins if you like for Cinnamon Raisin Bread!
See how easy that is?! :)
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That looks super easy – even for someone that hasn’t had much luck with breadmaking like me!
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I’ve used your whole wheat hamburger buns recipe to make cinnamon swirl bread before. The dough just “felt” right and I’d made enough buns for my family and thought I’d experiment with cinnamon bread. It was perfect – very light.
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yum. you’re making me hungry!
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thank you thank you thank you!!! I am going to make this with my 2 older kids today…this looks YUMMY and fun to make!
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Oh, how I wish my kitchen was done. My kids live on that for breakfast every day. I would LOVE to make it for them. One more month…..
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I am soooo making this right now. Not kidding. My bread machine seriously just beeped at me. Gonna take that dough and work some magic. :)
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Oh my gosh Laura! I just came on your site to look for a whole wheat raisin bread recipe! This sounds so good!! I will definatly let you know how it turns out!!Thanks so much!! Blessings,Toni
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Laura
Thanks – my kids will love this! I was wondering how do I get the healthiest ww or whole grain flour?(if I do not mill it myself) I am having trouble sorting out that whole thing. Also – if I decide to go with the mill – where do you get the wheat?
Thanks so much!
Suzanne
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I have been making cinnamon bread lately. Cool another recipe to add to my recipe book!
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So, the loaf I told you I was going to make at about 11:30 this morning. Gone. Gone, I tell ya! What a fun after school snack.
Now… I did mine with raisins, and the raisins all fell out. I don’t like that. Think I’ll try to mix the raisins in with the dough next time before it rises, then roll and add the cinnamon and sugar.
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yum yum yum. I will book mark this baby.
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Oh this makes me want to make bread!! I like the tip about mixing the raisins into the dough before the first rise. Great idea.
It has been too long since I made a loaf of bread. And I know my husband would agree : )!
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This looks great!! I’ll have to try it!!
Many blessings!
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I love to make cinnamon swirled bread but mine always separates in the spiral and forms a huge hole in the middle! Yours is absolutely beautiful compared to mine! I thought maybe it was from the butter – but you said you spread butter on it also! Do you know what my problem could be?
By the way, I’ve never commented before – but I LOVE your site and have tried many of your recipes with success! Thanks so much for encouraging me in homemaking!
Gina at Home Joys
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Pam Reply:
December 12th, 2009 at 8:21 am
I have the same problem. Did you ever figure it out?
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Laura Reply:
December 12th, 2009 at 8:12 pm
When mine splits apart…it’s usually because I just didn’t roll it tight enough. But sometimes it just splits anyway. Grr. Yes, maybe more butter. Because more butter fixes EVERYTHING!!!
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I made your cinnamon bread today and wow it was good. Thanks for sharing. I will definately be making this again.
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This looks absolutely delicious!! I’m going to have to give it a try… but I might also end up eating it all. :)
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Absolutely amazing when toasted. Better with butter, but still so tasty without.
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Well I started! I have the yeast mixture sitting, as well as the flour/water mixture. I hope this turns out better than the choc coffee cake I made this morning…. not enough chocolate, and WAY too much cinnamon! And I never thought you could have too much cinnamon!
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I’m such a newbie….do you freeze the bread before or after baking?
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Laura Reply:
May 19th, 2010 at 6:37 am
You can do both. If you freeze it BEFORE you bake, you would get it to the point that it is rolled and and “cinnamoned” and shaped. Then freeze it before the loaf has a chance to rise again. When you’re ready to bake it, put it into a bread pan and let it thaw and rise all night. In the morning, bake as normal. MMMM!
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My (step)dad’s mother used to make a type of cinammon bread that he LOVED and still does when they see her and she makes it. I should try this and give it to him, I am sure he would love it, may not be exactly like grandma’s, but its the thought that counts, right?
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Oh Laura, Laura, Laura… I made 2 loaves today. They turned out exactly like your pictures. I was so excited. You are my newest best friend, btw. I know we’ve never met, but if you lived in my home town we be best buds you and me. ;-)
Well, I’m off to finally purchase your tortilla ebook. <3
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