Easy and Delicious Cinnamon Swirl Bread

If you love cinnamon rolls, this bread is just for you. Cinnamon swirl bread is sweet and a little spicy. Perfect on its own or you can toast it. Make it for breakfast or as a snack. Anyway you slice it, you’ll enjoy every last bite. The bread also makes a fabulous french toast. This bread also makes a lovely gift for family and friends.

What we adore most about cinnamon swirl bread is how fun it is to make and the satisfaction you get with that first bite. Even when the bread doesn’t look perfect, you know it will taste amazing. It’s also impressive when you serve it to guests. The cinnamon bread smells amazing as it bakes, too. Your whole house smells delicious and it’s perfect for fall baking. Bake it closer to 30 minutes if you like the gooey cinnamon rolls and 40 if you prefer your bread baked well.

Once you learn how to make this bread, why not try out some more cinnamon recipes? Cinnamon rolls are really easy to make now that you’ve learned the basics. Also, this cinnamon chocolate spice cake is a lovely and quick dessert. If you can’t tell already, we love cinnamon. It’s a great way to add flavor without the addition of calories. And because it’s such a strong spice, this is the time you can sneak whole grains into the recipe, swap butter for margarine if you have dietary restrictions and use less sugar. Feel free to reduce the filling to 1/3 cup of sugar if you are looking for an easy way to cut calories. However you bake this bread, you’ll be happy with the results.

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Cinnamon Swirl Bread

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This is a recipe for a simple cinnamon bread that will remind you of fresh baked cinnamon rolls but without all the work. Full of spicy cinnamon and sweet brown sugar, this bread is great on its own or toasted.

Prepare: 20 minutes mins

Bake: 25 minutes mins

Additional TimeRest Time: 2 hours hrs 30 minutes mins

Total: 3 hours hrs 15 minutes mins

Servings: 18 slices

Ingredients

• 3 ⅔ cups (550g) flour
• 1 cup (240mL) milk
• 2 large (100g) eggs
• ¼ cup (56g) softened butter or margarine
• ¼ cup (50g) sugar
• 2 tsp (7g) yeast
• 1 tsp (5g) salt

For the Filling

• ½ cup (113g) brown sugar
• 2 tbs (28g) softened butter or margarine
• 1 tbs (9g) flour
• 2 tsp (4g) cinnamon

Instructions

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For the Dough

• Combine all ingredients into a bowl. Mix with a spoon until it's no longer easy to stir. Turn out onto counter.
• Knead 8-10 minutes or until the dough is smooth and is easily stretched without tearing.
• Cover and let rest for 1 – 2 hours or until double in size.
• Turn dough out onto a clean surface and roll into a 8×20" (20×50 cm) rectangle.

For the Filling

• Evenly coat the dough with butter or margarine, leaving a 1/2" (1.25cm) space on 3 sides of the dough.
• In a small bowl, stir together sugar and cinnamon. Sprinkle the filling on top of the butter.
• Starting from the 8" (20cm) side with butter and filling, roll into a log.
• Grease one 9×5" (23×13 cm) bread tin.
• Place dough seem side down into the pan.
• Cover and allow to rest 60 minutes.
• When there is 15 minutes left in the rise, preheat oven to 350F (180C.)
• Bake 30 – 40 minutes or until golden brown. Center of bread should reach 190F (88C.)
• Cool before slicing.

Notes

Calories are shown using margarine.  Butter will change fat and sodium content.

An important note on dry yeast: Instant dry yeast is used in this recipe, which can be mixed directly into the dry ingredients or dissolved in water before mixing. If you’re using active dry yeast, modern varieties generally don’t need to be dissolved in warm water first, although some manufacturers still recommend it. Rapid-rise yeast may affect rising times.

Always check the manufacturer’s instructions on your yeast package for the best results.