Total Time
3hrs 25mins
Prep 3 hrs
Cook 25 mins

A tasty sweet bread. Good served for a special breakfast or brunch, like Christmas morning.

Ingredients Nutrition


  1. Combine 2 cups of the flour and the yeast.
  2. In a saucepan heat and stir milk, 3 T.
  3. sugar, margarine and salt until warm and margarine almost melts.
  4. Add to flour mixture along with eggs.
  5. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
  6. Beat on high speed for 3 minutes.
  7. Using a spoon, stir in as much remaining flour as you can.
  8. Turn out onto a lightly floured surface.
  9. Knead in enough of the remaining flour to make a moderate stiff dough that is smooth and elastic (6 to 8 minutes total).
  10. Shape into a ball.
  11. Place in a lightly greased bowl; turn once to grease surface.
  12. Cover and let rise in a warm place until double.
  13. Punch dough down.
  14. Turn out onto a lightly floured surface.
  15. Divide in half.
  16. Cover and let rise 10 minutes.
  17. Roll each half of dough into a 12 x 7 inch rectangle.
  18. Brush lightly with water.
  19. Combine 1/2 cup sugar and cinnamon.
  20. Sprinkle half of the cinnamon-sugar mixture over each rectangle.
  21. Roll up from one of the short sides.
  22. Seal edge and ends.
  23. Place, seam side down, in greased loaf pans.
  24. Cover and let rise until double.
  25. Bake in a 375 F oven for 25- 30 minutes or till done.
  26. Cover loosely during the last 10 to 15 minutes of baking, if necessary.
  27. Remove from pans; cool.
Most Helpful

This was gooooooooood...I added some rasins b4 I rolled it up (along w/the cinnamon/sugar mix). My 1st attempt @ a yeast recipe..well enjoyed by all!!

Katrina November 20, 2003

This recipe is absolutely awesome! I made it as part of the Comfort Food Cookathon and I'm so glad I chose it. I've been wanting to make a swirled bread for a while, after having Pepperidge Farms' Cinnamon Swirl Bread, but hadn't been able to find a recipe. This is FANTASTIC- between my BF and myself, we ate nearly a whole loaf for breakfast. I was worried for a while that this wouldn't turn out because, as I was putting the dough in the bowl for the first rise, it dawned on me that I had forgotten the eggs! So I had to add the eggs and more flour and knead it again, but it didn't seem to flaw the texture at all. It seemed a little slow to rise, but I don't know if that is the recipe or my fault. No big deal. I got 2 fantastic loaves of this and it's so great. We love the "eggy" flavor and I will definitely be making this again. Next time, I might even add more cinnamon sugar, or sprinkle the tops. Also, I covered the loaves with foil after about 15 minutes to prevent over-browning and baked for about 30 minutes. THANK YOU, THIS IS GREAT!!! A *definite* keeper.

Roosie November 16, 2003

Yummy, but the dough seems a little too sweet. (I may have lost track and added 4T instead of 3T of sugar, but next time I'll probably only use 1-2T and use a little more in the swirl.) Next time I think I'll leave the mixer out of it altogether and just do it all by hand.

anonymous23 May 25, 2010