Cinnamon Swirl Bread

4.63 from 16 votes

This cinnamon swirl bread recipe is soft, loaded with cinnamon, and makes the best toast! Check out my tips for making perfect swirls!

Prep Time2

Cook Time30

Total Time2 30

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 266kcal

Author: Brandy Nelson

Ingredients

Dough:

2 cup warm water
4 ½ teaspoon yeast 2 packets
¼ cup sugar
1 ½ teaspoon salt
¼ cup canola oil
5 ½ cup bread flour

Extra ingredients:

1 Tbsp. canola oil
½ 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.

Video

Notes

This bread is best eaten within the first 2-3 days. It also freezes well. Wrap in plastic and freeze for up to 3 months. Thaw completely before slicing.

Nutrition