Learn how to make a cinnamon swirl bread. This bread is tender and sweet and swirled with a buttery cinnamon sugar swirl. You can even sprinkle in some raisins or chocolate chips if you like! Then, use the leftover bread for French toast!
Tender white bread with swirls of buttery cinnamon sugar, speckled with raisins. Entirely made from scratch and so mouthwatering. As abonus, the whole house smells like fall — no scented candle here.
You guys know I’m on a baking kick lately, and cinnamon swirl bread is just the newest recipe in my arsenal of baked goods. As with most of my baked bread, I sneak in some instant mashed potato flakes to gives this cinnamon bread a whole new level of tenderness. I kid you not, 12 slices of this stuff disappeared in a matter of 48 hours, and I’m itching to get back in the kitchen because I still. want. more.
Pumpkin Cinnamon Swirl Bread
I came across a cinnamon bread recipe fromthe pioneer womanwhen I was researching where to start. I tested her method but found that though it was delicious, it was missing a little bit of that flavor and texture I was aiming for. So I decided to go back to my old trick. Ever since I made my basic one-hour dinner rolls, I’ve been sneaking instant mashed potato flakes into all the bread I make. They add so much tenderness that I honestly don’t see myself ever turning away from this unique ingredient. And if you’re worried about the taste, don’t. You can’t even tell it’s there. They just add a luxuriously sweet and creamy texture to the cinnamon swirl bread, one that was unquestionably lacking when I tested the recipe without it.
I know, making bread can be a bit intimidating. I’ll be the first one to tell you I was deathly afraid a few years back. Never in a million years did I think I’d be testing and sharing cinnamon swirl bread with you. If you’re new to bread making, I have three helpful suggestions for you.
1.) read the instructions through at least twice before starting. That way you know exactly what comes next in the recipe. 2.) have all your ingredients ready to go before you get started. Trust me; things go a lot smoother when you aren’t trying to open the refrigerator door with dough all over your hands! 3.) be patient don’t let the process ofdoughmaking frustrate you. Put on a little relaxing music in the background, make yourself a cup of coffee or tea before you start and just let the bread making process consume you.
Cinnamon Swirled Banana Bread
I want to be sure you’re comfortable with breadmaking by the end of this post, so I’m sharing a ton of extra pictures and information on the cinnamon swirl bread today.
First, let’s talk about the yeast starter. Just like the starter we made for our rosemary focaccia bread, we’re going to give the yeast about 15 minutes to bloom. To start, we’ll melt the butter for 15 seconds or until it’s completely liquified. Then, pour in the milk and sugar and heat it till it’s lukewarm (about 105-110ºF). Sprinkle with the yeast and stir to combine. Next, just let it hang out for a bit. If your yeast isn’t bubbling and foamy after that much time, it’s one of two things: 1.) your liquids weren’t at the correct temperature or 2.) your yeast is expired.
And let the machine knead the dough for roughly ten minutes.Once the dough for our cinnamon swirl bread dough comes together, allow it to rest for at least an hour or until it doubles in size. I always do this in my dryer. Yes, the kind I dry my clothes in. Just let the dryer heat up for about 5 minutes, turn it off, place your bowl inside and don’t open the door for an hour. It always does the trick, even in the dead of winter, your bread will RISE.
Cinnamon Swirl Brioche — Gathered At My Table
Then we’ll roll the dough out into a large rectangle, about 9 x 24 so that we can spread on softened butter, sprinkle the bread with cinnamon sugar and dot it with raisins. Of course, you can swap the raisins for butterscotch chips or chocolate chips if that’s more your thing.
Next, we’ll roll up the bread. Take your time in doing this, you don’t want to roll it too loose, or you’ll have large holes in the bread. You want to be gentle yet firm when you’re rolling. Using both hands, lift and place it in a greased 9×5 loaf pan
Okay, I know that was a long post, but I just wanted to cram as much information as I could to help set you up for tons of success when you make a batch of homemade cinnamon swirl bread.
Sourdough Cinnamon Swirl Bread
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Bread & Baking Breakfast & Brunch Desserts Fall Baking Holiday Sweet Treats Baking bread cinnamon cinnamon bread cinnamon french toast cinnamon raisin bread cinnamon swirl cinnamon swirl bread dough homemade bread raisin bread rollsI’ve long had a love of baking quick breads. I love their simplicity and versatility, not to mention that they make great homemade gifts. I’ve made so many over the years, yet this Cinnamon Swirl Bread endures as a favorite.
This bread is another great example of “less is more” in baking. The bread is fairly simple, with only a hint of vanilla to enhance the flavor. But a simple mixture of just three ingredients gets swirled into the bread to make it something special.
Craisin Cinnamon Swirl Bread
More specifically, that swirl is made of brown sugar, nuts, and cinnamon. That combination is one of my favorite trios of flavor, and they serve this bread well by adding a sweet, nutty flavor that’s pretty tough to beat.
This is the kind of bread that I like to bake on a Friday or Saturday so that we can enjoy it all weekend. It will keep for a few days in an airtight container, so it’s easy to grab a slice for breakfast, a snack, or whenever the craving strikes. For a little extra special treat, try heating a slice in the microwave for a few seconds to make it all warm and a little gooey.
This Cinnamon Swirl Bread is all a quick bread should be. Quick. Easy. And, best of all, delicious. It would be excellent for breakfast, with coffee, or for dessert.
Cinnamon Swirl Zucchini Bread Recipe
I first found a version of this recipe in a holiday baking magazine in a few pages dedicated to homemade food gifts. A loaf of this wrapped up prettily makes a lovely gift for a holiday, a housewarming, or just because. It will be happily and hungrily received!
You’ll just need some basic baking ingredients to make this delicious cinnamon bread. See the recipe card at the bottom of this post for ingredient quantities and full instructions. Here are some notes to keep in mind when gathering your ingredients.
Prepare for baking. Heat the oven to 350°F. Grease a standard 9- by 5-inch loaf pan. If you like, line the pan with parchment paper, and then grease the paper. I recommend a cooking spray with flour, like Baker’s Joy or Pam for Baking.
Cinnamon Swirl Quick Bread
Combine the dry ingredients and sugar. Whisk together the sugar, flour, baking powder, and salt in a large mixing bowl. Make a well in the center.
Mix the wet ingredients. In a separate bowl, lightly beat the egg. Then, add the milk, melted butter, and vanilla, and stir until combined.
Add the wet ingredients to the dry ingredients. Pour the wet ingredients mixture into the well in the flour mixture. Stir to combine, mixing just until combined or a few small streaks of flour remain.
Homemade Cinnamon Swirl Egg Bread
Transfer to the pan. Pour half of the batter into the prepared pan. Sprinkle the top of the batter with half of the cinnamon swirl mixture. Repeat with the remaining batter and cinnamon mixture. Use a thin knife or spatula in an up and down swirling motion.
Bake. Place the pan in the oven, and bake 50 to 60 minutes. When the bread is browned and a pick inserted into the center comes out clean, the bread is ready to come out of the oven.
Cool. Place the pan on a wire cooling rack, and let cool for 10 minutes. Then, remove the bread from the pan and place directly on a wire rack to cool completely.
Cinnamon Swirl Bread Recipe (& Video!)
After the bread has cooled completely, either place it in an airtight container or wrap it in plastic wrap. It should keep at room temperature up to 3 days.
You can freeze the entire loaf or individual slices. Wrap well in two layers of plastic wrap, and then either wrap again in aluminum foil or place in an airtight, freezer-safe container or zip-top bag. Properly stored, this cinnamon bread should keep in the freezer up to 3 months.
Thaw on the countertop for an hour or two before serving. If you want
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