I have told you many times about my fear of yeast.  And although I have conquered this fear with many successful bread recipes, I still get excited and feel like I have accomplished something when my bread dough actually raises and then is baked into something truly worthy of being called “bread”.

Cinnamon-Swirl Bread {Satisfy My Sweet Tooth} My husband loves to have cinnamon-swirl bread for breakfast.  He smears it with butter and sprinkles even more cinnamon and sugar over the top so that it gets all melty and delectable.  And whenever I go home, my mom goes to the artisan bread shop in town and buys me one of their cinnamon-swirl loaves and the reason that I love their loaf so much is that you can unroll the piece of toast as you eat it so that you can fully appreciate all of the thick cinnamon rolled up into the loaf.

Cinnamon-Swirl Bread {Satisfy My Sweet Tooth}

I was so pleased with how close this Cinnamon-Swirl Bread came to my much-loved loaf from my hometown.  The cinnamon-sugar and butter filling that you place onto the dough before you roll it up becomes this thick, gooey paste when you toast a piece of the bread so that each bite is overwhelmingly filled with the warm spice of cinnamon.  You could easily add raisins or nuts to this bread if you would like and I know that I will be making many other variations of this recipe.  It is always nice to find a staple recipe and this will certainly be one of mine for years to come.

Cinnamon-Swirl Bread {Satisfy My Sweet Tooth}

Cinnamon-Swirl Bread

Prep Time: 2 hours

Cook Time: 30 minutes

Total Time: 2 hours, 30 minutes

Yield: 2 loaves

Light and airy cinnamon-infused dough rolled around a cinnamon and sugar filling


  • 4 cups all-purpose flour; plus more for dusting
  • 6 Tbsp white sugar
  • 6 Tbsp ground cinnamon
  • 1 packet (1/4 oz. or 2-1/4 tsp.) instant yeast
  • 2 tsp fine sea salt
  • 1/2 cup fat-free half-and-half
  • 3/4 cup water
  • 1 large egg
  • 7 Tbsp unsalted butter, softened, divided


  1. In a large bowl, combine flour, 2 Tbsp sugar, 2 Tbsp cinnamon, yeast and salt. Mix to combine.
  2. In another small bowl, or a liquid measuring cup, combine the half-and-half and 3/4 cup water. Heat in microwave for 30 seconds until liquid is warm (not HOT!).
  3. Add the liquid, egg, 3 Tbsp butter to the dry mixture and mix using a dough hook in a stand mixer, your hands, or a regular electric mixer until the dough comes together into a ball.
  4. Remove dough from bowl and place onto a well-floured surface. Knead a few times to form into a ball.
  5. Spray another large bowl with nonstick cooking spray. Place ball of dough into the greased bowl, cover with plastic wrap and place into the oven with the oven light on (oven not heated, just light on) for 30 minutes.
  6. Remove and place dough onto floured surface, spread out into a square and fold in half from top to bottom, then in half again from left to right.
  7. Return to greased bowl, re-cover with plastic wrap and place back into the oven (oven off, but light on) for another 30 minutes.
  8. Grease 2 regular-sized loaf pans.
  9. In a small bowl, combine the remaining 4 Tbsp cinnamon and 4 Tbsp sugar.
  10. Melt 2 Tbsp of the butter and set aside.
  11. Place dough onto floured surface and divide in two. Working with one half at a time, roll the dough into a ~8X16-inch rectangle.
  12. Spread half of the melted butter over the dough and then sprinkle with half of the cinnamon/sugar mixture.
  13. Starting from the short side, roll the dough into a log and place it seam-side down into one of the prepared pans. Repeat with other half of dough.
  14. For a final time, cover with plastic wrap and place into oven, with light on (oven still off) for another hour.
  15. Remove pans from oven, remove plastic wrap and preheat oven to 375 degrees. Bake for 30 minutes.
  16. Place bread in pans onto a cooling rack and spread the remaining 2 Tbsp of butter evenly over the tops of the loaves.
  17. *To make ahead, form the loaves and place into the pans and cover with plastic wrap. Refrigerate overnight and then remove from the refrigerator and let the dough come to temperature for at least one hour before baking as directed.
  18. Recipe adapted from Fine Cooking

place dry ingredients into a bowl


add wet ingredients and mix until a ball of dough is formed


place dough onto floured surface, knead a few times and form into a ball



place ball of dough into a greased bowl and let raise


form dough into a square and fold in half twice, then return to bowl to raise again



cut dough in half and roll each half into a rectangle


pour melted butter over dough and spread


sprinkle cinnamon sugar over melted butter


roll into a log beginning at one of the short ends


place log seam-side down into a greased bread pan and let raise again



Cinnamon-Swirl Bread {Satisfy My Sweet Tooth}

Cinnamon-Swirl Bread {Satisfy My Sweet Tooth}

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14 Comments ( Reply )

  1. Luv What You Do
    Jan 10, 2013 @ 6:54 am

    That bread is gorgeous! My boyfriend loves cinnamon bread…I need to get brave enough to try making some with yeast!


    • Mercedes
      Jan 10, 2013 @ 1:30 pm

      I am willing to bet that your boyfriend would love this bread then and I promise you can make it! Good luck!


  2. Liz
    Jan 10, 2013 @ 7:45 am

    This looks wonderful Mercedes! I love how you can unroll it and have cinnamon in every bite…..beautiful! 🙂


    • Mercedes
      Jan 10, 2013 @ 1:31 pm

      Thank you Liz! Gooey cinnamon in every bite is by far, my favorite feature of this bread!


  3. Elaine @ Cooking to Perfection
    Jan 10, 2013 @ 8:25 am

    I have the same fear of yeast. I would say this bread is definitely a success! Your pictures are gorgeous!


    • Mercedes
      Jan 10, 2013 @ 1:31 pm

      Thank you Elaine! I promise, this is a great bread to conquer that fear of yeast! Good luck!


  4. Loretta | A Finn In The Kitchen
    Jan 10, 2013 @ 10:05 am

    I’m also like a kid with my swirl breads. I love peeling apart the layers like in that last shot!

    This looks gorgeous.


    • Mercedes
      Jan 10, 2013 @ 1:32 pm

      There is nothing like unswirling this bread and finding ooey gooey cinnamon in each bite! Thanks Loretta!


  5. sally @ sallys baking addiction
    Jan 10, 2013 @ 1:07 pm

    WOW. Mercedes, this bread it GORGEOUS. I am completely in awe. I love swirl breads and have yet to make one from scratch. I could learn a few things from this post! There is nothing, NOTHING like homemade bread!


    • Mercedes
      Jan 10, 2013 @ 1:32 pm

      Thanks Sally, that means a lot coming from you!


  6. Laura (Tutti Dolci)
    Jan 10, 2013 @ 1:56 pm

    Yum, your bread looks so, so delish!


  7. emily (a nutritionist eats)
    Jan 10, 2013 @ 1:57 pm

    Oh my god! I love Cinnamon Bread – this looks like a hybrid of Cinnamon Bread and Cinnamon Rolls!


  8. Cassie | Bake Your Day
    Jan 10, 2013 @ 7:13 pm

    I love cinnamon so much. This is beautiful bread!


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