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This cinnamon bread recipe is perfect for cinnamon toast, or to bake for gifts! Swirled cinnamon goodness, your family will thank you!
SOFT CINNAMON SWIRL BREAD
If you like this bread you’ll love our Amish white bread and our quick risecinnamon rolls!
Watch our step by step video!
I love making quick breads, but there is something about a good yeast bread that can’t be beat. This is one of our favorite breads to make. We always make 2 loaves and eat one straight from the oven.
This swirly soft cinnamon bread recipe is worth every extra step, and honestly, it’s pretty simple to make.
Swirled Cinnamon Bread Recipe
scroll down for a printable recipe!
Makes 2 loaves
Dough:
- 2 c. warm water
- 4 1/2 tsp. yeast
- 1/4 c. sugar
- 1 1/2 tsp. salt
- 1/4 c. canola oil
- 5 1/2 c. bread flour
Extra ingredients:
- 1 Tbsp. canola oil
- 1/2 c. sugar + 2 T. cinnamon, mixed in a small bowl
- spray bottle with water
- butter for brushing on baked loaves
Preheat the oven for 45-60 seconds, or until warm. Turn oven off.
Mix water and yeast and sugar. Allow to sit 5 minutes or until yeast looks foamy. Add remaining dough ingredients and mix in a stand mixer or with a wooden spoon until evenly distributed and soft dough forms. Knead dough on a floured surface until smooth and elastic (3-5 minutes).
Add 1 Tbsp. oil to bowl, place dough into the bowl, and coat dough on both sides. Cover with a damp cloth and let rise in a warmed oven. Let rise for 1 hour and 15 minutes.
Once your dough has doubled in size, dump it onto your workspace.
Divide into two sections.
(My cute helper! We made 4 loaves that day, plus a tiny one for herself.)
Roll each section into a 9×13 rectangle. Lightly spritz dough with water.
Sprinkle with 4T cinnamon sugar mixture. Then spritz sugar with a little more water from the spray bottle. This will help the sugar and cinnamon mixture stick to the dough.
(I learned thistrick from my aunt. I used to use butter, but the bread would sometimes unroll when cut into slices. It doesn’t unroll with water and is just as delicious!)
Roll dough tightly into a log. Pinch ends tightly to close, as well as the seam. Place into greased bread pans, seam side down. Return to warm oven and let raise for 40 minutes.
Take loaves out of the warm oven and heat oven to 350 degrees. Bake loaves for 25-30 minutes or until tops are golden brown.
Let the fresh-baked cinnamon bread stand in the pans for 5 minutes. Remove from pans and let sit on a cooling rack. Rub the top of each loaf with softened butter.
Let cool until you can handle it with ease.
Eat one loaf of this cinnamon bread recipe right away (we always do!) then wrap the other loaf in plastic wrap to keep it soft for later.
Cinnamon Swirl Bread
This cinnamon bread recipe is perfect for cinnamon toast, or to bake for gifts! Swirled cinnamon goodness, your family will thank you!
4.63 from 16 votes
Print Pin Rate
Prep Time: 2 hours hours
Cook Time: 30 minutes minutes
Total Time: 2 hours hours 30 minutes minutes
Servings: 16
Calories: 246kcal
Ingredients
Dough:
- 2 cup warm water
- 4 1/2 teaspoon yeast 2 packets
- 1/4 cup sugar
- 1 1/2 teaspoon salt
- 1/4 cup canola oil
- 5 1/2 cup bread flour
Extra ingredients:
- 1 Tbsp. canola oil
- 1/2 cup sugar + 2 T. cinnamon mixed in a small bowl
- spray bottle with water
- butter for brushing on baked loaves
Instructions
Mix water and yeast and sugar. Allow to sit 5 minutes or until yeast looks foamy.
Add remaining dough ingredients and mix in stand mixer or wooden spoon until evenly distributed.
Knead dough on a floured surface until smooth and elastic. Add 1 Tablespoon of oil to bowl and coat dough on both sides.
Cover with a damp cloth or plastic wrap and let raise in warmed oven.
Let raise for 1 hour and 15 minutes.
Once your dough has doubled in size, dump it onto your work space.
Divide into two sections.
Roll each section into a 9x13 rectangle. Lightly spritz dough with water.
Sprinkle with 4T cinnamon sugar mixture.
Then spritz sugar with a little more water from the spray bottle. (This will help the sugar and cinnamon mixture stick to the dough.)
Roll dough tightly into a log. Pinch ends tightly to close, as well as the seam.
Place into greased bread pans, seam side down.
Return to warm oven and let raise for 40 minutes.
Take loaves out of the warm oven and heat oven to 350 degrees. Bake loaves for 25-30 minutes or until tops are golden brown.
Let the fresh baked cinnamon bread stand in the pans for 5 minutes.
Remove from pans and let sit on a cooling rack.
Notes
This bread freezes well. Wrap in plastic and freeze for up to 3 months. Thaw completely before slicing.
Nutrition
Calories: 246kcal
Brandy
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Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!
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About Brandy
Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!
Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com without any additional cost to you. As an Amazon Associate, I earn from qualifying purchases.
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Reader Interactions
Comments
Brandy saysI would prefer this over cookies too! The butter is yummy, but I think it causes the bread to separate more like a cinnamon roll. It is how Derrick always made it. You can see it in the pics, but it still tastes great! Your moms stays better when cut. She gave us a loaf and it was so good!
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- Meagan Deal says
This bread look absolutely amazing! I might just make it tomorrow. Homemade bread is great, especially with cinnamon and sugar. 🙂
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- Meghan says
Yum!
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- Roseann Hampton says
I used to bake cinnamon swirl bread all the time – it always smells so delicious when it is baking! Yours looks wonderful!
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- Teri @ The Freshman Cook says
Brandy, your bread looks amazing! I can’t wait to great recipe a try! Thanks so much for linking up and sharing at Celebrate It!
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- acraftymix says
That really does look and sound delicious Brandy and your little helper is too cute for word. Love the look of concentration on her face
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- Michele Morin says
I’m just imagining how amazing this would smell while it’s baking . . .
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- Carlee says
Cinnamon swirl bread is one of my favorite treats!
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- Linda says
Yumm! I want some of this! Your helper is so cute. Thanks for sharing this lovely recipe at DI&DI.
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- Audrey@That Recipe says
I haven’t had cinnamon swirl bread in ages and your recipe looks fabulous. Thanks so much for sharing on #TastyTuesdays
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- JESS44903 says
Pinned! This sounds amazing! 🙂
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
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- Miz Helen says
I just pinned your delicious Cinnamon Swirl Bread and I know your precious little helper will make it very special! Thanks so much for sharing your awesome recipe with us at Full Plate Thursday. Hope you are having a great week and come back to see us real soon!
Miz HelenReply
- Laurie says
Brandy – Can’t wait to surprise my family with this recipe! Pinned too. Thanks so much for sharing at Brag About It. Hope you have a wonderful week!
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- H.A.G. says
I can’t wait to try this- my kids would love to make it with me like yours did!
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- Stephanie says
I’m always afraid of yeast breads, but you do make it look easy. Adding to my Pinterest queue.
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- Stephanie says
I’d love for you to join our link up To Grandmas House We Go.
http://abbottsathome.com/2017/03/14/to-grandmas-house-we-go-link-party-27/Reply
- Char says
I love cinnamon swirl bread but I don’t make it very often.
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- Cinnamon Zone says
Thank you for sharing the instructions with images. I love the swirl effect when you cut through the bread. The bread must smell and taste great hot out of the oven.
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- Hannah says
Can this be made without a loaf pan? Just roll and leave the seam under the loaf?
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- Brandy says
Hi Hannah! I haven’t tried making it like that before, but would imagine it would still be delicious! Like a loaf of French bread 🙂
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- Lupe Marsden says
I have made this recipe so many times now. My family is obsessed! I love it because it is easier and faster than making homemade cinnamon rolls! And I love that it makes two loaves! I always freeze one…well I try! The boys don’t let it stay in there too long. haha! Thank you for a wonderful and easy recipe to follow! It is one of our favorites!
I actually have them in the oven now and yes, my house smells amazing! 🙂Reply
- Brandy says
I love hearing this! 🙂
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- Irene says
Can I use all purpose flour instead of the bread flour if I don’t have bread flour on hand? Any suggestions are appreciated.Reply
- Brandy says
Absolutely!
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- Kendra says
How long does this bread stay fresh? I was wanting to make it now and wanted to give one loaf as a gift at church on Sunday
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- Brandy says
Hi Kendra! It should be fine! I think it’s best eaten within 2 days.
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- Kendra says
I’m sorry one more question:) could the canola oil be switched out for butter?
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- Brandy says
Melted butter would work!
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- Kendra says
Perfect! Thanks so much! The first two loaves turned out wonderful !! Making 4 more loaves tonight :):)
- Brandy says
Oh, awesome! I’m glad it worked out for you!
- Kendra says
Hello! Quick question 🙂 I have made many many loves of this these past few weeks as gifts and it’s been great every time but tonight it’s just not rising. I did put the dough in the fridge for a little bit but then took it out and set it in a low warm oven to rise and after a long time it rose very little. Do you think it may have been from putting it in the fridge or maybe my water was to hot when I added the yeast although I heat my water the same amount of time everytime.. I’m not sure what happened 🤷♀️
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- Brandy says
Hi Kendra! That’s strange. It could be any number of things (like you mentioned, water, etc.). Refrigerating the dough slows down the process quite a bit and it’ll take a bit for it to come to room temperature and start rising again. Hopefully, that’s all it was.
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