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Kalacs (Hungarian Cinnamon Swirl Bread)


"My husband's aunt passed along this super-easy recipe for this Hungarian sweet bread, and I made a couple of revisions to my family's taste. Cinnamon, poppy seed, or walnuts are a traditional filling. Her recipe is for cinnamon, but one of my favorite ways is to break from tradition and use a cocoa/sugar/butter/vanilla mixture. It's delicious, especially when the leftovers are toasted and buttered!"
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3 h 10 m servings 198 cals
Original recipe yields 16 servings (2 loaves)


  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 190 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place flour, white sugar, salt, and yeast into the bowl of a stand mixer. In a bowl, whisk together egg, melted butter, warm milk, and vanilla extract; pour into the flour mixture. Using dough hook attachment, mix on low until the flour is moistened and a dough forms, then increase speed to medium, and continue kneading until smooth and elastic, 4 to 5 minutes.
  2. Place dough into a greased bowl, cover, and allow to rise in a warm place until doubled in bulk, about 1 1/2 hours.
  3. Punch down dough, turn out onto a floured work surface, and divide into 2 equal pieces. Roll each piece into a 1/3 inch thick rectangle. Brush each square with melted butter. Mix together cinnamon and brown sugar in a small bowl, then sprinkle evenly over the two rectangles.
  4. Roll each firmly into a log, pinch the ends closed, and tuck them underneath. Place each into a greased, glass loaf pan. Cover, and allow to rise in a warm place until doubled in bulk, about 45 minutes.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Brush the tops of the loaves with melted butter, then bake in preheated oven until loaves are golden brown, and sound hollow when tapped, about 30 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 123
  1. 149 Ratings

Most helpful positive review

This was pretty simple to make using my Kitchen Aid mixer. I proofed the yeast in my mixer bowl with the warm milk and sugar for ten minutes, then added the whisked egg, vanilla, and butter. Aft...

Most helpful critical review

I followed the recipe exactly and after hours and hours the dough did not rise properly the second time. I baked it and found it too be dense to the point of inedible...two loaves for the garba...

Most helpful
Most positive
Least positive

This was pretty simple to make using my Kitchen Aid mixer. I proofed the yeast in my mixer bowl with the warm milk and sugar for ten minutes, then added the whisked egg, vanilla, and butter. Aft...

I'm the submitter of the recipe. I'm so glad many of you have enjoyed our family recipe. I've put practically everything under the sun in this bread! A favorite of my family is chopped bitter...

Warm gooey goodness! This was soooo good! I about doubled the brown sugar requirement for the filling, and added walnuts and it turned out absolutely fabulous. I would love to try the cocoa pow...

This makes the most wonderful cinnamon raisin bread! I added the dry ingredients into the wet the second time I made these and they were even better than the first loaves. I added 1 cup of soake...

Most of my family, except my 12 year old daughter loved this! My husband thought that it was a little dry, but otherwise good. Being a born and bred Hungarian, I have had this before. I did "...

This is a wonderful recipe! I cut it in half so I only made one loaf. I decided to proof my yeast for 10 minutes in the warm milk with the sugar, and it is a good thing I did that because my fir...

WOW! that is the best cinnamon bread i've ever eaten! i did use whole wheat flour instead of white- still fabulous. the only problem i had was that it formed a "skin" on the outside while risin...

This is fantastic cinnamon bread. It makes the best french toast, too. I've received many compliments and my kids beg for me to make it. A great comfort food for winter. Made the dough in my...

Heaven on earth is the only way I can describe this recipe! Thank you, Thank you, Thank you! The only thing I did different was disolve the yeast in the warm milk before adding to the flour mixt...