The Best Cinnamon Swirl Bread Recipe (2024)

Soft on the inside, crispy on the outside. This is the perfect cinnamon swirl bread recipe.

Soft Cinnamon Swirl Bread Recipe with a Crispy Crust

This bread recipe was given to me by my grandmother who was famous for her bread. She made over 1,000 loaves in her lifetime.

I took her tried and true bread recipe and added a cinnamon twist to create the best cinnamon bread recipe ever! You are sure to love this Cinnamon Swirl Bread! It has a bit of a crusty outside with a soft bread inside.

That’s the Original Recipe!

Although recipe cards are becoming a thing of the past they’re still great to hold on to!

Cinnamon Swirl Bread Ingredients

This bread recipe has only six ingredients! And the cinnamon swirl filling has only four ingredients. A lot of them you should already have on hand too.

Making the Bread

When you make this bread you add the wet ingredients to the flour and yeast. Then you mix off and on for 45 minutes.

You have to knead in the additional flour so if you’re not sure how to do that by hand check out this guide on how to knead bread dough.

Sprinkle on Your Toppings

Once the dough is kneaded and only slightly sticky, spread it or roll it out to just less than the width of the inside of the pan. Spread butter over the top and sprinkle with brown sugar, white sugar, and cinnamon. Your cinnamon swirl bread is almost ready!

Final Toppings

Once you’ve rolled up your dough and you’ve got it in your pan, sprinkle it with some sugar topping.

Now you’re going to play a bit of a waiting game waiting for your bread to rise. This is the worst part of this recipe! However, if you cover it with a towel it will rise faster!

Easy Clean Up Tip

All that dough stuck to your counter top can seem pretty annoying and tough to remove. However, it’s super easy to clean it up with a dough scraper!

Enjoy Your Cinnamon Swirl Bread

This recipe makes 2 loaves. However, I would recommend making 4, if you have enough loaf pans, because if you are going to go to the trouble of making 1 loaf of bread it is very little more work to make 4!

Plus, if you can not eat 4 you can freeze some of it or take a loaf or two to a friend or neighbor. Chances are your family will devour most of it before you get a chance to do much of anything with it.

Variation for Wheat Bread:

To make wheat bread you simply replace the white flour with wheat flour. I like to do half and half. It keeps the bread a little lighter than a full wheat bread but adds the whole grain and nutrition of wheat.

More Bread Recipes:

Best Sweet Cornbread Recipe Ever
Soft Pretzel Rolls Recipe
Chocolate Zucchini Bread Recipe
Healthy Popeye Muffins Recipe for St. Patrick’s Day
Healthier Banana Bread Recipe

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The Best Cinnamon Swirl Bread Recipe

Soft on the inside, crispy on the outside. This is the perfect cinnamon swirl bread recipe.

Equipment

Stand mixer
Small bowl
Loaf pan

Ingredients

For Bread:

3 cups warm water
¼ cup vegetable oil
¼ cup honey
1 tablespoon salt
9 cups all-purpose flour
1 tablespoon instant yeast

For Cinnamon Swirl:

½ cup brown sugar
¼ cup sugar
2 tablespoons cinnamon
½ cup butter softened to room temperature

Topping:

2 tablespoons cold butter
1 tablespoons brown sugar
¼ cup all-purpose flour

Instructions

In a large stand mixer bowl or medium bowl, mix together warm water, oil, honey, and salt.
Add 6 cups flour and the yeast to the water mixture and use a stand mixer with a dough hook to mix it all together for 5 minutes, then let rest for 10 minutes. Repeat the mix for 5, rest for 10 method 2 more times, for a total of 3 times (45 minutes mixing and resting).
Knead 2 to 3 more cups of flour into the dough by hand. Or you can use the mixer to knead it in, but don't over mix. Dough should be slightly sticky, and if using the mixer, should clear the sides of the bowl.
In a small bowl, mix together the brown sugar, sugar, and cinnamon for the filling.
Split dough into two equal parts for two loaves. Roll one dough ball out to about 6 inches by 18 inches. Spread half of the butter over dough. Sprinkle half of the cinnamon sugar mixture over the butter.
Roll the dough up starting at the short end. Pinch the seam together, pinch and tuck ends under the loaf. Place loaf in well-greased loaf pan. Repeat with remaining dough ball.
In a small bowl, cut the cold butter into the brown sugar and flour for the topping, until the mixture is crumbly. Sprinkle over tops of the loaves.
Let bread rise for about 30 minutes, or until loaves rise just above the tops of the pans.
Line a baking sheet with foil and place loaf pans on the lined sheet. Bake at 350°F/175°C for 40 minutes. Let cool in pans for 15 minutes, then turn out onto a cooling rack to cool completely.

Nutrition