Go Back
+ servings
Cinnamon Swirl bread, a delicious bread with a thick swirl of cinnamon filling. This is bakery quality bread you can make at home.
Print Recipe
4 from 4 votes

Cinnamon Swirl Bread

Amazing Cinnamon Swirl bread, a delicious bread with a thick cinnamon swirl.
Prep Time5 hrs 15 mins
Cook Time45 mins
Total Time6 hrs
Course: Baking
Cuisine: American
Keyword: bread, cinnamon bread
Servings: 1 loaf
Calories: 2847kcal
Author: Rachael



  • 2 cups white all-purpose flour
  • 1 1/2 tsp instant yeast
  • 1/2 tsp salt
  • 1/2 cup 2% milk room temp
  • 1/4 cup granulated sugar
  • 2 large egg yolks reserve whites
  • 1 tsp vanilla extract
  • 1/2 cup butter softened


  • 1 cup powdered sugar
  • 3 Tbs cinnamon
  • 2 Tbs sparkling sugar
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 large egg whites

Egg Wash

  • 1 large egg
  • 1 Tbs water
  • Pinch of salt


  • In a large mixing bowl, whisk flour, yeast, and salt together in a bowl.
  • In a separate bowl, whisk milk, sugar, egg yolks, and vanilla together, until sugar has dissolved.
  • Using a dough hook, start mixing the flour on low speed, and slowly add the milk mixture, letting it mix until a cohesive dough forms. (About 2 minutes of mixing)
  • Increase the speed, and start adding your butter to the mixing bowl. You want to add it in little bits. I cut mine into cubes, and drop them in one at a time.
  • Continue to knead the dough with the dough hook for 10-12 minutes.
  • Transfer dough to a lightly floured surface. Knead by hand until smooth, about 30 seconds.
  • Form dough into a smooth ball, and place seam side down in a greased bowl, cover with plastic wrap. Let rise until increased in size by half. Approximately 1 1/2 hours to 2 hours.
  • Place in refrigerator, let the dough firm up. This will be 1 hour or so.
  • Rest at room temp for 15 minutes.
  • Roll dough out into a rectangle
  • Mix filling ingredients together by hand, then spread 9/10 of the filling over the interior of the dough.
  • Spread filling over dough leaving a boarder of a half inch around the edges.
  • Roll dough to form a cylinder, like you would a cinnamon roll. Pinch ends together to close them off.
  • Take remaining filling and spread it over the top of the cylinder.
  • Fold one end of the cylinder over to the other end, and twist twice to form a double figure eight.
  • Spray a loaf pan with non-stick spray. Place dough into the loaf pan, and cover with greased plastic.
  • Let rise for 1 1/2 to 2 hours.
  • Preheat oven to 350 degrees
  • Mix an egg wash together by lightly beating with a fork the egg, water, and salt.
  • Bake 40-45 minutes until loaf is golden brown.
  • Let cool in pan for 15 minutes. Then dump out, and cool for 2-3 hours before serving.


Recipe inspired by two recipes from America's Test Kitchen Bread Illustrated Cookbook.


Calories: 2847kcal | Carbohydrates: 414g | Protein: 51g | Fat: 111g | Saturated Fat: 65g | Cholesterol: 807mg | Sodium: 3385mg | Potassium: 788mg | Fiber: 20g | Sugar: 200g | Vitamin A: 3780IU | Vitamin C: 0.9mg | Calcium: 512mg | Iron: 15.3mg