Make this Homemade Cinnamon Swirl Bread, you can do it, you will be glad you did, you will make it again! Your family and friends will thank you, they will beg you for more!

This bread is a piece of my childhood, we fought over it! My mom can bake homemade bread like nobody’s business, she’s a whiz at it and always has been. I, however, let homemade bread intimidate me for years when I first got married.

But I finally took the bull by the horns and this is the bread I wanted to master – and I can’t believe I let myself get psyched out by bread – BREAD I was willing to let bread beat me. But no longer this bread will be what my kids and grandkids ask me to make!

Table of Contents

Homemade Cinnamon Swirl Bread

Super easy tip for softer crust. This bread really needs to stay in the oven quite awhile and can really brown up and be crusty. To fix that simply rub butter all over the loaf when you remove from the oven then wrap in wax paper and wrap in a warm damp dish towel. Allow to rest for 10 minutes, you’ll get super soft but delicious crust!

One of my other favorite bread recipes in my Honey Wheat Oat Bread, it is a super easy homemade bread!

Homemade Cinnamon Swirl Bread

Published by Jent

5 from 1 vote

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Ingredients

2 1/2 cups all purpose flour
2 envelops packages of yeast
1/2 cup sugar
1 Tablespoon salt
2 cups milk
1/4 butter
2 eggs
Additional 3 - 3 1/2 cups flour for dough

Filling

2 Tablespoons room temperature butter
1/2 cup sugar
2 teaspoons cinnamon

Instructions

Combine dry ingredients {four, yeast, sugar and salt in a mixing bowl}
Heat milk and butter in a saucepan until 120-130 degrees
Blend dry ingredients, warm milk/butter mixture and both eggs on medium speed in mixer
On low speed or with a spoon stir in additional 3 - 3 1/2 cups flour till dough pulls away from sides of mixing bowl
Knead with mixer or hands for approximately 5 minutes
Place dough in a greased bowl, cover and allow to rise in a warm place till doubled in size- approximately 45 minutes
Punch fist into dough to remove air bubbles, divide into 2 parts
Roll each half of dough into a 7x14 inch rectangle, spread with 1 Tablespoon butter
Combine 1/2 cup sugar and 2 teaspoons cinnamon, sprinkle half of cinnamon sugar over each rectangle
Starting with the 7 inch side roll tightly. Seal ends by pulling top and tucking under towards the seam
Place roll seam side down in a greased bread pan and allow to rise a second time until double in size, approximately 30 minutes.
Bake in a 375 degree pre-heated oven until loaf sounds hollow when tapped.
Immediately remove from pan and allow to cool as long as you can stand to wait!
Tip: If the outside looks darker and crustier than you prefer as soon as you remove it from the oven coat with butter, wrap in wax paper then wrap it in a warm wet towel and allow to sit for 10 minutes to soften the crust.

Nutrition values are estimates, for exact values consult a nutritionist.

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Hey, I’m Jent!

Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…