How to Make Cinnamon Swirl Bread

I’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.

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Instead of shaping the dough immediately into a loaf, roll it out like this.

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Spread a generous amount of softened butter all over the rolled out dough.

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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.

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Roll it up.

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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.

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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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Comments

  1. says

    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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  2. says

    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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    Christie Reply:

    Did you have to make any changes to adapt this to the bread machine?

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    Amy @ Finer Things Reply:

    As long as you put the ingredients in according to what your bread machine book says, you should be okay. (Wet first, dry, then yeast last is what mine says.)

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  3. says

    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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  4. suzanne Tomb says

    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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    Gale Reply:

    We purchase all of our wheat berries at azurestandard.com, they have such a wide variety of organic products you will be pleased with their service!

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  5. says

    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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    Jennifer Reply:

    After I rolled out my dough I sprinkled the raisins on top. Then I slightly pressed them into the dough with the rolling pin.
    Thanks for the great recipe.

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  6. says

    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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  7. says

    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:

    I have the same problem. Did you ever figure it out?

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    Laura Reply:

    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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    Crystal Reply:

    I’ve seen recipes that after you shape the loaf (a little long), you “swirl” the loaf into the pan. Is that as clear as mud or what? :O) You put the long loaf snake-like into the pan. I don’t have much experience as to whether or not this helps rid the air bubbles, but it may since it seems to make a tighter fit for the bread. I’m feeling the yummy need to experiment with this and see how it goes. :O) Happy baking!

    Misty Reply:

    On http://www.kingarthurflour.com they say to brush with egg whites:
    “rather than brush the dough with butter before sprinkling on the filling, brush it with beaten egg. Butter acts as a barrier between the pieces of rolled-up dough, preventing them from cohering, and giving you bread that “unravels” when you cut it. On the other hand, the protein in egg acts like glue, cementing the bread and filling together, and allowing much less (though still a bit) unraveling.”
    I’m going to give this a try next time I do swirl bread and see if it helps the unraveling problem!

    Thanks for the wonderful recipes!

  8. Danielle says

    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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  9. Sylvia says

    I’m such a newbie….do you freeze the bread before or after baking?

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    Laura Reply:

    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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  10. Erin guerrero says

    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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  11. says

    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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  12. Karen says

    Another new recipe to try! It looks delicious! I have been trying your recipes since I stumbled upon this site a few weeks ago. I love that the recipes are healthy and use whole wheat flour. Thank you for such wonderful recipes – keep up the GREAT work!!

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  13. Angie says

    Has anyone used white (gasp!) flour instead of the whole wheat? It’s all I have in the house right now and Jan is our use-what-we-have month. :)

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    Laura Reply:

    I’ve not used white flour in this recipe, but I THINK it should work okay.

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  14. Heather T. says

    Sorry if this was asked, I didn’t read all the posts, do you think adding raisins would work, I am very new to making bread completly from scratch! This looks like a very easy recipe.
    Also I bought a big package of yeast so I need to know how much would equal a small package of yeast if you know. Thanks

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    Laura Reply:

    I think adding raisins to this would be great!

    One small package of yeast is equal to 2 1/2 teaspoons of yeast, if that helps at all!

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  15. Heather T. says

    Making this for the first time, I have been making your “regular” bread for a few months now and kinda just forget to make this one! One question, How do you store your loaves? In the fridge on the counter, freezer and what do you put them in? Thanks for all the great recipes, its funny when I make something my friends at work ask me if I got it from your site.

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    Heather T. Reply:

    Not sure why I waited so long to make this wow its so yummy, a whole loaf was gone in no time, helps that 5 males are eating it.

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    Laura Reply:

    I store them in freezer bags in the fridge.

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  16. Kandace says

    Laura,

    I have mini loaf pans that will fit half of a regular sized loaf. Would I need to change the cooking time for the smaller loaves?

    Thanks for your help,
    Kandace

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    Laura Reply:

    I’d say start with 30 minutes and go from there. :)

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  17. says

    WOW this looks DELISH!! Question ~ do you think I could use coconut oil in place of the butter? My husband has trouble digesting large amounts of butter (we just discovered he is lactose intolerant).

    Thank you! :)

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    LindseyforLaura@HHM Reply:

    That will work out great!

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    Sue M Reply:

    I am wondering.. what if you were to slather (not tooo much) some local honey in place of the butter? Then just sprinkle on the cinnamon??? I love butter too, but it has calories and more animal fat…
    What do you think???

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    Laura Reply:

    I think that would work just fine. :)

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  18. Neel says

    Wow!! this recipe looks delicious as well as simple to create. Loved your website. Your recipes are made from scratch and that makes it beautiful.

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  19. Gina Hester says

    Laura, do you thik I could use your honey whole wheat bread receipe but do it in a breadmaker?

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    Laura Reply:

    I don’t have a bread machine, so I can’t say for sure. But I believe others have tried it with success, so I’d say give it a try and see how it goes.

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  20. Lisa says

    I don’t have any sucanat but after reading description of the product should I use brown sugar? Or would you use regular sugar? – Thanks

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    Laura Reply:

    Yes, I’d use brown sugar as a replacement in this recipe!

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  21. Toni says

    Do you have suggestions for freezing this? And your honey whole wheat? At what point in the process do I freeze it? I’m thinking after baking, but want to be sure. Thanks.

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    LindseyforLaura@HHM Reply:

    Here is what Laura said about freezing breads: 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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  22. Debbie says

    I’d like to make this cinnamon swirl bread, but have a question. After mixing the dough, as per the honey bread instructions, do I need to first let it rise in the bowl for an hour before rolling it out?

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    LindseyforLaura@HHM Reply:

    Yes. Let it rise first. :)

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