Cinnamon Swirl Bread

Cinnamon Swirl Bread

"Field editor Peggy Burdick of Burlington, Michigan sends the recipe for this lovely breakfast bread. She notes, 'My aunt gave me the recipe for these pretty, rich-tasting loaves many years ago. I use my bread machine for the first step in the recipe."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

50 m servings
Serving size has been adjusted!

Original recipe yields 32 servings

Adjust

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
  2. When cycle is completed, turn dough onto a lightly floured surface; divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Brush with butter. Combine sugar and cinnamon; sprinkle over dough. Roll up tightly jelly-roll style, starting with a short side. Pinch seams and ends to seal. Place seam side down in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Bake at 350 degrees F for 25 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Remove form pans to wire racks to cool completely. Combine glaze ingredients; spoon over loaves.

Reviews

120
  1. 146 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This recipe is great. I was a little nervous since I don't have a bread machine, but I've learned you can make it without. Here's what I did. 1. Stir yeast in with warm milk and water. 2. I la...

Most helpful critical review

This bread is a good starter, but I recommend that everyone double both the sugar and cinnamon in the filling. I found that layer to be too thin. In addition, I recommend cooking for only 25 m...

Most helpful
Most positive
Least positive
Newest

This recipe is great. I was a little nervous since I don't have a bread machine, but I've learned you can make it without. Here's what I did. 1. Stir yeast in with warm milk and water. 2. I la...

Holy cow! This is a 5 star recipe. It's fantastic. Only changes I made was cutting the recipe in half and using 2-1/2 cups flour. (It made a perfect 1.5 lb. loaf for me.) I was afraid to add 5 ...

I just sliced one of the loaves and oh my gosh, it is delish! After rolling it up, I put it in the pan and let it rise in the refrigerator overnight. I actually used brown sugar instead of whi...

This really wasn't difficult at all. I've been getting better about bread making, which only makes my self-esteem soar. I used my Kitchen Aid mixer for the whole thing. I proofed the yeast in t...

Great recipe. My suggestions: Add about a tablespoon of cinnamon to the dough itself to get more of a cinnamon taste. Add about 1/2 a cup of raisins (per loaf) in the filling along with what the...

This is the first cinnamon bread I've found that's turned out, and I've tried a few. I used all purpose flour instead of bread flour, since that was all I had. Still turned out great!

This bread came out great. I made 3 8x3.5 loafs

Okay, I have give this 5 stars. I thought it was fantastic! I did add more water like others had mentioned. I also added cinnamon to the dough and in the filling and I didn't think it was too...

I would have rated this 5 stars except as written, the dough is much too dry. Luckily I checked on it while it was on the dough cylce in my bread machine because it was obvious I had to toss in...

Other stories that may interest you