An easy and flavorful recipe for fluffy homemade cinnamon swirl bread, perfect for breakfast or snacking.

Cinnamon Swirl Bread Recipe from

This bread has been on my recipe list for a while. You know, that bucket list of foods to make. I don’t have an actual list per say, but maybe one of these days I’ll make a physical list and cross things off as I go. I’m a big list maker so I’m not sure why I haven’t done that yet.

I’m not sure about you, but this bread really screams ‘dad’ to me. It’s just that kind of bread. The bread that you, or rather I, grew up seeing my dad enjoy. Only that variety had raisins and I don’t like raisins so I didn’t dare add them in. But I came *this* close to adding apples and then the Mr gave me the stink eye. Or something like that.

Cinnamon Swirl Bread Recipe from

Next time I’ll have my way and it’ll be even more incredible, just on a whole other level. Apples + cinnamon = awesome. And we already know that apples + cinnamon + bread = crazy awesome so yes… next time.

I honestly feared that this would be difficult to make or would be a complete disaster somehow. And while it is a stickier dough than I’m typically use to, it gave incredible results. Do not fear the yeast people. Embrace it in the new year and make this incredible soft and flavorful bread with dark swirls of cinnamon. Eat it as is or toasted with a slathering of butter or even have it be the star of your next batch of French toast, your call.

Cinnamon Swirl Bread Recipe from

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Cinnamon Swirl Bread

Prep Time: 3 hours 30 minutes
Cook Time: 35 minutes
Total Time: 4 hours 5 minutes
Yield: 10
Soft and flavorful homemade bread with dark swirls of cinnamon.


  • 1 C milk plus 2 Tbsp, divided
  • 6 Tbsp unsalted butter
  • 2 1/4 tsp active dry yeast
  • 3 large eggs, divided
  • 1/3 C granulated sugar
  • 3 1/2-4 C all purpose flour
  • 1 tsp salt
  • 2 Tbsp unsalted butter, softened
  • 1/3 C granulated sugar
  • 1 1/2 Tbsp cinnamon


  • In a 2-cup measuring cup, heat milk and butter to 115-120°F. Sprinkle with yeast, allow to sit for several minutes.
  • In the bowl of a stand mixer, with paddle attachment, mix together 1/3 cup granulated sugar and 2 eggs. With mixer on low, pour in milk mixture. Switch to the dough hook, add salt and flour. Add additional flour as needed. It should pull away from the sides of the bowl but remain sticky.
  • Grease your hands and a large bowl well with baking spray or olive oil. Transfer dough to bowl, cover and allow to rise for 1 1/2-2 hours or nearly doubled in size.
  • On a lightly floured surface or a silicone counter mat, roll dough to the wide length of your pan (ex: 10 inches) and aproximately 18-22 inches long. Rub with softened butter and sprinkle entire surface with cinnamon and sugar.
  • Roll as tightly as possible and pinch seams closed. Place dough seam side down in a loaf pan greased with butter or baking spray. Cover and allow to rise for additional 1 1/2-2 hours.
  • Preheat oven to 350°F. In a small bowl, beat together 1 egg and 2 Tbsp milk. Brush exposed dough with egg wash. Bake for 35-40 minutes. Allow to cool slightly in pan before transferring to a wire rack to cool completely.


Recipe yields 1: 10-inch loaf, serves roughly 8-10.
An original recipe from Baked by Rachel
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