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    You are in: Home / Recipes / Cinnamon Swirl Bread Recipe
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    Cinnamon Swirl Bread

    Cinnamon Swirl Bread. Photo by Katzen

    1/1 Photo of Cinnamon Swirl Bread

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Sydney Mike's Note:

    This recipe comes from the 2008 cookbook, Taste of Home Dinner on a Dime. Preparation time does not include the 2 1/2 hours needed for the dough to rise twice.

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    Serves: 32



    Units: US | Metric


    1. 1
      In a large bowl, dissolve yeast in warm water, then add the milk, 1/2 cup of the sugar, eggs, butter, salt & 2 1/2 cups of the flour, beating until smooth. Stir in enough of the remaining flour to form a soft dough.
    2. 2
      Turn onto a floured surface, then knead for 6 to 8 minutes or until smooth & elastic.
    3. 3
      Place in a greased bowl, turning once to grease the top, then cover & let rise in a warm place about 1 hour or until doubled.
    4. 4
      Grease two 9"x5" loaf pans.
    5. 5
      Punch dough down, then divide in half. Roll each half into an 18"x8" rectangle.
    6. 6
      In a small bowl, combine cinnamon & remaining 1/2 cup of sugar, then sprinkle this cinnamon mixture over the dough, before rolling each rectangle up from a short side. Pinch the seam to seal the dough.
    7. 7
      Place seam side down in the prepared loaf pans, then cover them & let rise until doubled, about 1 1/2 hours.
    8. 8
      Preheat the oven to 350 degrees F & bake the loaves for 30-35 minutes or until golden brown.
    9. 9
      Remove from pans & cool on wire racks.

    Ratings & Reviews:

    • on April 30, 2010


      This is a very nice bread, kind of cakey. Made the house smell like a bakey, and had everyone commenting lol Made for Au/Nz Swap #39.

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    • on April 04, 2010


      I'd give this one ten stars if I could, it's delicious and gorgeous! It's simple, too. I made one change, and that was to add some softened butter (about 2 tbsp per loaf), spread on the rolled dough before adding the cinnamon sugar, because without it, I found the sugar was slipping off the dough. And hey, who wouldn't love the flavour added to the swirl, anyways??? I also had a tablespoon or so of the cinnamon sugar left over, so I sprinkled this on the loaf before baking. This loaf is light and fluffy, and the best cinnamon bread I've ever made - and gosh, does it look gorgeous, too!! Thanks, Syd, for posting this recipe! Made for PRMR Tag.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 27, 2011


      This is a delicious cinnamon bread. The texture is very soft. I halved the recipe and mixed the dough in the bread machine, then baked in the oven. We all enjoyed this. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cinnamon Swirl Bread

    Serving Size: 1 (46 g)

    Servings Per Recipe: 32

    Amount Per Serving
    % Daily Value
    Calories 140.5
    Calories from Fat 27
    Total Fat 3.0 g
    Saturated Fat 1.6 g
    Cholesterol 18.4 mg
    Sodium 118.3 mg
    Total Carbohydrate 25.0 g
    Dietary Fiber 1.0 g
    Sugars 6.3 g
    Protein 3.2 g

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