Cinnamon Swirl Bread

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The Cinnamon Swirl Bread is pillowy soft on the inside, with beautiful swirls of cinnamon and sugar throughout the bread. Includes crafting, stand mixer, and overnight instructions.

Cinnamon Swirl Bread is the grown-up version of cinnamon sugar toast. We have fond memories of being kids with lots of cinnamon and sugar sprinkled on buttered toast. This is a breakfast favorite. Today, we’re upgrading our cinnamon sugar toast to a more elegant cinnamon swirl bun. Instead of being sprinkled on top, the cinnamon sugar is baked all over the loaf in a beautiful swirl pattern. This is still amazing toast with a little butter, or as the base for a really delicious French toast!

  • Handmade Instructions:

    You don’t need a stand mixer to make cinnamon roll buns, and they’re super easy to make by hand. Simply combine your ingredients in a large mixing bowl with a wooden spoon. If stirring with a spoon is too difficult, you can switch to mixing by hand. Knead by hand for about 5 minutes.

  • Serving Suggestions for Cinnamon Swirl Bread:

    There’s nothing like freshly baked cinnamon swirl bread with a little butter on top. For a truly decadent experience, use this bread to make French toast!

  • Dairy-free options:

    We’ve found that the best dairy-free milk alternatives are higher in fat, such as oat milk or soy milk, and are always tasteless. The best butter substitute in baking is a stick of plant-based butter. Margarine or other barrel butters also cannot be baked. You should be able to find sticks of plant-based butter at your local grocery store next to the dairy butter or in their own vegan and vegetarian section.

  • All Purpose Flour vs. Bread Flour:

    We prefer to make bread recipes that work with all-purpose flour, since it’s the easiest flour to buy and is likely already in the pantry. However, if you prefer to bake with bread flour, you can always substitute it in a 1:1 ratio.

  • Cinnamon Raisin Bread Instructions:

    Do you like cinnamon raisin bread? Just add 1/2 cup of raisins to the cinnamon-sugar mixture and spread over the rolled out buttered dough.

  • Make Ahead (Overnight) Instructions:

    Sometimes bread with a long fermentation time is not suitable for our life. To make it a little easier, mix your dough overnight and let it rise for the first time in the fridge. You’ll want to cover your dough with tight-fitting plastic wrap to keep it from drying out. In the morning, take it out of the fridge and let it rest and preheat for about 30 minutes. Then, divide the dough into two equal pieces and proceed to step 4 of the recipe.

  • Storage Instructions:

    Store cooled bread in an airtight container, such as a zip-top bag or bread box. It should last 2-3 days to dry.Freeze any leftovers that you don’t expect to eat within 2-3 days

  • Freezing Instructions:

    You have two options when freezing this recipe:

    Freeze the dough itself before baking: Follow the written instructions from step 4 onwards. After the first rise, you need to divide the dough into two equal pieces. Wrap your two balls of dough in several layers of plastic wrap and place in a freezer-safe plastic bag. Freeze for up to 3 months. Thaw overnight in the refrigerator, then proceed with the remainder of step 4.

    To freeze bread after baking: Wrap your loaf in several layers of plastic wrap, then place it in a large freezer-safe bag. Your bread should keep for 3 months in the refrigerator. Thaw in the refrigerator or on the counter.

Top view of 2 cinnamon roll buns.

If you liked this recipe, you might be interested in these other delicious bread recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

One cinnamon roll bun, cut off a slice.

The Cinnamon Swirl Bread is pillowy soft on the inside, with beautiful swirls of cinnamon and sugar throughout the bread. Includes crafting, stand mixer, and overnight instructions.

Preparation time 15 minute

cooking time 40 minute

Rise Time 2 Hour 30 minute

total time 3 Hour 25 minute

raw material


  • 2 1/4 cup milk 1%, 2%, or whole milk
  • 2 tablespoon granulated sugar
  • 2 1/4 teaspoon instant dry yeast
  • 1 tablespoon salt
  • 3 tablespoon melted butter
  • 5 1/2-6 cup all purpose flour

cinnamon filling

  • 4 tablespoon salted butter softened
  • 1/2 cup brown sugar
  • 1 tablespoon ground cinnamon


  • In a microwave-safe bowl or mug, heat milk until warm to the touch, 100-110 degrees Fahrenheit.

  • In the bowl of a stand mixer combine milk, sugar, yeast, salt, melted butter, and 5 cups flour. Knead on low setting 1 minute until combined, slowly increasing speed and adding remaining flour 1/4 cup at a time, until dough forms a smooth elastic ball, soft and tacky, but not sticky.

  • Place dough balls in a greased bowl, cover, and let rise for 90 minutes, until doubled in size.

  • After 90 minutes, divide the dough into two equal parts. Roll or press each piece into a 9-inch by 15-inch rectangle. Using a butter knife, spread 2 tablespoons of butter over each, leaving a 1/2-inch gap at the top to seal dough.

  • In a small mixing bowl, whisk together the brown sugar and cinnamon for the filling. Spread an even layer over the butter. Roll each lengthwise into a tight roll and pinch the ends.

  • Transfer each loaf to a lightly greased 9-inch by 5-inch loaf pan. Cover and ferment for another 60 minutes, until doubled in volume.

  • Preheat oven to 350 degrees. Bake the bread for 35-40 minutes, until golden brown.

  • Remove the bread from the oven and let cool in the pan for 10 minutes, then remove the bread from the pan and allow to cool completely.

Serve: 1piece | Calories: 173kcal | carbohydrate: 29G | protein: 4G | fat: 4G | Saturated fat: 3G | Trans fat: 1G | cholesterol: 11mg | sodium: 332mg | Potassium: 80mg | fiber: 1G | sugar: 7G | Vitamin A: 140unit | Vitamin C: 1mg | calcium: 39mg | iron: 1mg

Cinnamon Swirl Bread