Homemade Cinnamon Swirl Bread

cinnamon swirl bread_small
My mom made has made this bread since I was a girl and it’s sheer perfection. I have vivid memories of her rushing to get all three girls ready in the morning — clothes flying, hairbows missing, girls screaming — but she always managed to throw some of this bread in the toaster and slather it with butter so we could pile in the minivan and eat it on our way to school. I can taste that warm, cinnamon-scented bread as clear as day. It is heaven.

It could also be dessert. This bread is that good.

Like my mama, I always let my breadmaker do the work in the beginning, then take it out for the second rise. You can skip the breadmaker entirely and just mix and knead the ingredients yourself.

Happy eating, friends.

Homemade Cinnamon Swirl Bread

Homemade Cinnamon Swirl Bread


1 1/2 cups warm water

2 tablespoons milk

2 tablespoons butter, cut into pieces and softened

1 teaspoon salt

4 cups bread flour

3 tablespoons white sugar

1 teaspoon cinnamon

2 teaspoons active dry yeast

1/3 cup brown sugar

2 teaspoons ground cinnamon

2 tablespoons butter, melted


1. Place water, milk, butter, salt, flour, sugar, cinnamon and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start. (If you don't have a breadmaker, dissolve the yeast in the water and pour over milk, butter, salt, flour, sugar and cinnamon. Use your hands to combine until dough comes together; knead for 5-10 min. Cover and let rise until doubled in size -- about 75 minutes.)

2. Combine brown sugar and cinnamon for filling.

3. After dough cycle has finished, turn dough out onto a lightly floured surface and press into a large rectangle. Brush dough with melted butter; sprinkle with brown sugar/cinnamon mixture. Starting with the long side, roll dough and divide into two loaves. Tuck ends under and seal. Place loaves in two lightly greased 9x5 inch bread pans. Cover and let rise in a warm place until doubled in size, about 1 hour.

4. Preheat oven to 350 degrees.

5. Bake for 30 to 40 minutes, until crust is golden and loaves sound hollow when tapped.

When cooled, I like to pour a powdered sugar glaze right over the top. Yeah BABY!


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  1. Maddy Struthers says:

    Can I substitute the white flour with whole wheat flour?

    • Sugar Mama says:

      I would do half white and half wheat – and use whole wheat pastry flour (it’s much more tender — still whole wheat).

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