Recipe: Swirl Cinnamon Bread

Cinnamon Swirl Bread Recipe

Swirl Cinnamon Bread

2 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110° to 115°)
1  cup sugar, divided
6  tablespoons butter, softened
2  eggs, lightly beaten
1 1/2  teaspoons salt
5 1/2  to 6  cups all purpose flour
2  tablespoons ground cinnamon


In a large bowl, dissolve yeast in water. Add the milk, 1/2 cup sugar, eggs, butter, salt and 2-1/2 cups flour; beat until smooth.  Stir in enough remaining flour to form a soft dough.

  •    Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  •    Punch dough down; divide in half. Roll each half into an 18-in. x 8-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over the dough. Roll up each rectangle from a short side; pinch seam to seal.
  •    Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1-1/2 hours.
  •    Bake at 350° for 30-35 minutes or until golden brown. Remove from pans and cool on wire racks.                                         Yield: 2 loaves (16 slices each).
Credit: Originally published as Cinnamon Swirl Bread in  Quick Cooking March/April 1999, p42
Cinnamon Swirl Bread Recipe photo by Taste of Home.

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