Cinnamon Swirl Bread


Yeast Mixture:

Ingredients to Add to Yeast Mixture:

Oil for bowl:

Butter For Brushing on Rolled Bread:




  1. In large bowl of heavy-duty mixer, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until foamy, 5 to 10 minutes.
  2. Add ⅓ cup sugar, milk, eggs, vanilla, butter, salt, ½ teaspoon nutmeg, 1 tablespoon cinnamon, and 2 cups of the flour.
  3. Using an electric mixer or the paddle on a stand mixer, beat the mixture on medium speed for 2 minutes.
  4. With a dough hook, stir in enough of the remaining flour to make a soft dough. Dough will be soft and buttery, but not sticky to the touch.
  5. Grease a large glass or ceramic bowl with the oil.
  6. Place dough in bowl, turning to coat all sides with the oil.
  7. Cover the bowl with a slightly damp towel (flour sack towels are great for this).
  8. Let the dough rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.
  9. Grease 2 standard loaf pans; set aside.
  10. In a small bowl, prepare the filling and set aside.
  11. Punch down dough.
  12. Knead the dough by hand for 30 seconds.
  13. Divide dough in half. Let halves rest on a floured surface for 10 minutes, covered loosely with a towel.
  14. Roll out each half of dough into a 14-inch by 8-inch rectangle.
  15. Brush each rectangle with 1 tablespoon melted butter.
  16. Sprinkle each rectangle with half the cinnamon filling to within a ½-inch of the edges.
  17. Lightly press the cinnamon filling into the dough with the back of a spoon.
  18. Beginning with the short side, roll up each rectangle tightly.
  19. Pinch seam and ends to seal. Turn seam-side down. Tuck ends under; pinch again.
  20. Place each rolled loaf in a prepared loaf pan.
  21. Cover pans with a dry towel.
  22. Let rise until doubled in bulk, about 45 minutes.
  23. Preheat oven to 350°.
  24. Prepare egg-yolk glaze.
  25. Brush tops of loaves with glaze.
  26. Bake 45 to 50 minutes or until bread sounds hollow when tapped with fingertip.
  27. Remove from pans. Cool on racks.


Makes 2 loaves of cinnamon swirl bread.

Categorized in

Recipe from Breads, by Sharon Tyler Herbst. Tuscan: HPBooks (1983).