Homemade Cinnamon Swirl Bread

Recipe by August Dopp
READY IN: 3hrs 50mins
SERVES: 5-10




  • Mix both packages of yeast and water together.
  • In large bowl, mix together sugar and salt.
  • Also add butter to bowl, but do not mix.
  • Pour scalded milk over butter, sugar and salt.
  • Add 3 cups of flour and mix until soft dough forms.
  • Mix in eggs and yeast into dough.
  • Add the remainder of the dough until stiff dough forms.
  • Take out of bowl, cover, and let rest 10 minutes.
  • Knead for about 8 minutes until soft, elastic dough forms.
  • Place in lightly greased bowl, turning once to cover dough.
  • Cover and let rest in a warm place for 45 minutes to an hour, or until double in size.
  • Punch down and let rest another 45 minutes, or until double again.
  • Take out of bowl and let rest for 5 minutes.
  • Divide dough in half, and roll each half into a ball.
  • Starting with the first half, roll out into a 15x7-inch rectangle.
  • Brush melted butter all over top of rectangle.
  • Starting with the cinnamon, sprinkle a thin layer over the rectangle.
  • Then cover the cinnamon with a layer of sugar.
  • The a layer of cinnamon.
  • Repeat until you have about 4 or 5 layers of each.
  • Repeat steps 12 & 13 with the second half of the dough.
  • Roll up each rectangle, jelly-roll style, and place in greased bread pan.
  • Cover and let rest for 45 minutes.
  • Place in hot oven (375°F) for 45 minutes to an hour.
  • Crust should be crispy and a golden brown.
  • If wanted, 5 minutes before bread is done, butter can be brushed on crust to give it a creamier taste.
  • If crust browns to fast, put aluminum over bread.
  • Tip- if nuts or raisins are wanted in bread, place them on top of the cinnamon/sugar layers before rolling up.