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5 SECRETS TO GETTING DINNER ON THE TABLE...FAST!

You are here: Home / Recipes / Bread / Easy Homemade Cinnamon Bread

Easy Homemade Cinnamon Bread

October 24, 2019

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Homemade Cinnamon Bread is a thing of beauty and you’ll never believe how easy it is to make! Homemade bread is always a special treat but when you add in swirls of cinnamon sugar? PERFECTION. Use the leftovers for French toast this weekend! Make sure to try these breakfast favorites: Buttermilk Pancakes, Biscuits, and Hashbrown Breakfast Casserole!

cinnamon bread recipe on rack slice cut

Cinnamon Bread

Cinnamon Bread is one of those recipes I tend to make predominately in the fall and winter months. I don’t know why for sure but I think it has to do with the welcoming, homey, spicy aroma the bread emits while it’s baking to golden brown perfection.

Cinnamon just screams fall to me and when you combine that with the coziness of homemade bread, we’re talking about seriously good eats.

This easy cinnamon bread recipe combines delicious cinnamon flavor with a fragrance that permeates the entire house and systematically makes every. single. person. HAPPY. That’s the power of cinnamon. Oh yeah, and a little bit of sugar too, of course 😉

For My Cinnamon Lovers

I’m obsessed with all things cinnamon and if you are too, you’re not going to want to miss these favorites: Cinnamon Sugar Pumpkin Muffins, Maple Cinnamon Glazed Peanut Butter Cookies, and this Pear Ginger Cinnamon Oat Smoothie – yum!

Tips and Tricks for the BEST Cinnamon Bread

  1. You’ll notice the recipe calls for bread flour. There’s a reason for that. If you can’t find bread flour, you can, of course, use all purpose flour – I do too when I’m in a pinch. The biggest difference you’ll see is in the crumb of the bread and also you might notice small gaps between your layers. The bread is still amazing and we make it all the time with all purpose flour but definitely prefer it with bread flour.
  2. Make sure to bake the bread fully. You can tell the cinnamon swirl bread is baked all the way by tapping on the top of the bread – it should sound hollow. If the bread isn’t baked all the way through, the swirls can collapse on each other as the weight of the under baked dough adds stress to the bread structure. Thirty five minutes is the sweet spot for my oven but if in doubt, give it an extra minute or two in the oven before pulling the bread out. You can always tent the top of the bread with foil if you think it’s getting too dark.
  3. Roll the dough out to the width of your bread pan (should be 9 inches wide) and then roll it out as long as you can – aim for over 20 inches. Why? The longer your bread is rolled out, the more swirls you get. And more swirls = more fun. (In the pictures below, it was only rolled out to about 15 inches which turned out to be not enough swirls for my liking. In the picture at the top of the post, I rolled the dough out to about 24 inches! Lots more swirls!)

cinnamon bread recipe wide shot

Cinnamon Raisin Bread

A lot of readers have asked if they can use this recipe to make Cinnamon Raisin Bread and the answer is most definitely! The recipe remains the same except sprinkle on a half cup of raisins on top of the cinnamon and sugar mixture before rolling up. (Use more or less to your liking.)

What’s In Cinnamon Bread

This bread is a yeast bread meaning there is rise times and yeast involved. That being said. It takes about 10 minutes TOTAL of hands on time and the results are amazing.

You’ll find the usual bread ingredients here with a few special items that take this bread to the next level:

  • active dry yeast
  • milk
  • sugar
  • butter
  • egg
  • bread flour
  • cinnamon
  • salt

Cinnamon Bread Making Step By Step

I find bread-making to be such a peaceful and rewarding endeavor. A little bit of work followed with some rise time. A little more work and then a little more rising. Throw it in the oven and enjoy the glorious fragrance and then it’s time to eat!

  • It starts with making the dough and letting it rise.

how to make cinnamon bread collage with dough

  • Roll out the dough and sprinkle on the cinnamon and sugar mixture (and raisins if you’re making cinnamon raising bread). Roll it out as long as you can and just as wide as your loaf pan. Then roll it up extra tight. The more rolls, the more cinnamon swirls in your bread.

cinnamon bread being rolled up collage

  • Pinch the seams closed, tuck in the ends and place it in a buttered loaf pan. Let it rise a final time and then pop it into the oven until golden brown.

cinnamon bread collage with bread raising and baked in pan

Do I Need a Stand Mixer

Nooooo, but boy does it help! If you have carpal tunnel like I do, kneading bread can be a serious pain. I love using my stand mixer for not only mixing the dough together but also for kneading. Just pop on the dough attachment and let ‘er go for about 5 minutes or so.

If you don’t have a stand mixer, DO NOT go buy one just for this bread. Unless you really want to… You can absolutely knead by hand for about the same length of time or until the dough forms a nice ball and springs back when gently pressed.

How To Enjoy Cinnamon Bread

This bread is simply divine fresh from the oven. And if you can’t get through a whole loaf in one sitting – try it toasted with a little butter the next day and then use the rest for french toast this weekend.

I love how this bread can be enjoyed day after day and in so many different ways. Reece thinks a slice of Cinnamon Swirl Bread is a delicoius afternoon snack and I can attest to it’s perfection for a midnight snack. Perfectly sweet and full of cinnamon flavor, this bread is a must-make in our home.

cinnamon bread toasted with butter on board

Bread Recipes You’ll Love

  1. Easy Lemon Bread
  2. Carrot Apple Zucchini Bread
  3. Homemade Biscuits
  4. Pina Colada Banana Bread
  5. Homemade Crescent Rolls
  6. Cranberry Pecan Pumpkin Bread

How To Make Cinnamon Bread

cinnamon bread recipe on rack slice cut
Print Pin
5 from 9 votes

Cinnamon Bread

Homemade Cinnamon Bread is a thing of beauty and you'll never believe how easy it is to make! Homemade bread is always a special treat but when you add in swirls of cinnamon sugar? PERFECTION. Use the leftovers for French toast this weekend! Perfect for breakfast and brunch!
Course bread
Cuisine American
Keyword cinnamon bread, cinnamon swirl bread
Prep Time 10 minutes
Cook Time 30 minutes
Rise Time 3 hours
Total Time 40 minutes
Servings 12
Calories 239kcal
Author Trish - Mom On Timeout

Ingredients

  • 3/4 cup warm water 110F
  • 2 1/4 tsp active dry yeast (one packet)
  • 1/2 cup milk warmed to 110F
  • 1/3 cups sugar
  • 3 tbsp butter melted
  • 1 egg room temperature
  • 4 - 4 1/2 cups bread flour all purpose flour can also be used
  • 1 1/4 tsp cinnamon
  • 1 tsp salt

Filling:

  • 1/4 cup sugar
  • 1 tbsp cinnamon

Instructions

  • Place water in mixing bowl and sprinkle yeast over the top. Stir gently to combine. Let stand for about five to 10 minutes or until yeast has dissolved.
  • Beat in milk, sugar, butter, and egg.
  • Beat in 2 cups of flour until mixture is nice and smooth.
  • Continue adding remaining flour, salt, and cinnamon a little at a time, mixing until dough is nice and smooth. You may not need all of the flour.
  • Switch to a dough hook and continue mixing for another five minutes OR simply knead by hand for five minutes.
  • Shape dough into a smooth ball and place in a lightly buttered bowl. Cover loosely with plastic wrap and let rise for 1 to 2 hours or until doubled in size.
  • Punch dough down and knead a few times on a lightly floured cutting board.
  • Roll dough out to a 9 x 20 inch rectangle - the longer the better! (The narrow end should be as wide as your loaf pan.)
  • Combine sugar and cinnamon in a small bowl and sprinkle over the top.
  • Start with the narrow end and roll up tightly. Pinch edges well to seal.
  • Tuck ends under slightly and place in buttered 9 x 5 x 3 inch loaf pan.
  • Cover and let rise for another hour or until the dough has risen an inch over the top of the pan.
  • Preheat oven to 350F. Bake for 30 to 40 minutes or until loaf is golden brown and sounds hollow when tapped. Thirty five minutes is perfect for me.
  • Let cool in pan for 5 to 10 minutes before inverting onto a cooling rack. You can slice and serve right away or let the bread cool completely. Store in an airtight container for up to 3 days.

Notes

  1. Special Tools (affiliate links):
    • Stand Mixer
    • Loaf Pan
    • Rolling Pin
  2. Flour
    • All purpose flour can be used in place of the bread flour but there will be some gaps between the cinnamon swirl layers. 
  3. Did you make this recipe?
    • Tag @momontimeout on Instagram!
    • Leave a comment below!

Nutrition

Calories: 239kcal | Carbohydrates: 43g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 239mg | Potassium: 70mg | Fiber: 1g | Sugar: 10g | Vitamin A: 155IU | Calcium: 30mg | Iron: 2.1mg

Originally published February 19 2013

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  • 54

By Trish - Mom On Timeout October 24, 2019 Bread, Breakfast, Dessert, Recipes

Previous article:
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Comments

  1. stefanie says

    October 5, 2021 at 7:48 AM

    This bread came out soooo good. I love that there is cinnamon in the dough as well. I used bread flour and it’s a TALL loaf! I’ll work at rolling it longer to get more swirls next time. So yummy.

    Reply
    • Trish - Mom On Timeout says

      October 14, 2021 at 8:01 AM

      I’m so glad you made this Stefanie – it’s one of our favorites!

      Reply
  2. Tera says

    October 2, 2021 at 1:24 PM

    My family loved this bread. I double the recipe and make three loaves at a time. If there are left overs they make extra special French toast.

    Reply
  3. Linda says

    June 12, 2021 at 8:04 PM

    Dear Trish,
    I have one very important question for you…?
    Is the house next door to you for sale..? lol
    Your recipes are so inspiring. I don’t think I
    am talented enough to try this one, it looks
    so darn delicious, I have made some of your
    other dish, with much success,
    Thank you, so much for all the time and effort
    you put into your recipes for us..
    cheers, Linda

    Reply
    • Trish - Mom On Timeout says

      June 17, 2021 at 6:03 PM

      lol! Thank you Linda, I really appreciate you taking the time to leave such a sweet comment. Have a great weekend!

      Reply
  4. Jen @ Just Take One Bite says

    March 5, 2017 at 3:48 PM

    I’ve just gotten into making bread from scratch and don’t have the hang of it yet. I’ve made quite a few loaves that were not quite right. BUT, I made this recipe recently and it turned out perfect. It was exactly like a bread I bought from a bakery where I used to live. My kids couldn’t believe that I made this. Thanks for the great recipe, I can’t wait to make it again.

    Reply
  5. angelica says

    September 23, 2014 at 11:05 PM

    Hi there,
    Just found this recipe via Pinterest… I don’t know much about baking and would love to try this bread…however, I’m vegan…can I replace the egg with anything? I know about the flax/chia egg but don’t think that’ll work here… Thanks!

    Reply
    • Trish - Mom On Timeout says

      September 24, 2014 at 1:19 PM

      I’m afraid I really don’t know Angelica. Maybe check a vegan site for substitutes? Good luck!

      Reply
  6. Kristen Duke says

    January 6, 2014 at 7:21 PM

    I love cinnamon bread! I will be trying this out soon!

    Reply
    • Trish - Mom On Timeout says

      January 7, 2014 at 10:55 AM

      Thanks Kristen!

      Reply
  7. Lyuba@willcookforsmiles says

    January 4, 2014 at 4:44 PM

    I do love a cinnamon swirl bread! It takes some time but boys love it when I make it. Your bread looks so soft and fluffy! Gorgeous!

    Reply
    • Trish - Mom On Timeout says

      January 7, 2014 at 1:15 PM

      Totally worth the effort! Thanks Lyuba!

      Reply
  8. aida I says

    November 9, 2013 at 2:22 PM

    This recipe is amazing! I’ve done it a lot of times and it’s always so good, besides it’s really easy. I just love it!

    Reply
    • Trish - Mom On Timeout says

      November 18, 2013 at 7:14 PM

      I’m so glad to hear that! I need to make up another batch soon 🙂

      Reply
  9. Countrified Hicks says

    March 24, 2013 at 10:39 PM

    Oh my, this looks delicious. I am having a weekly blog link up and it just went live. I would love for you to come and share this with us!

    http://countrifiedhicks.blogspot.com/2013/03/mondays-with-countrified-hicks-7.html

    Reply
  10. Karyn - Pint Sized Baker says

    March 23, 2013 at 5:00 PM

    I love this swirl! It’s beautiful! Thanks for sharing these at Two Cup Tuesday at Pint Sized Baker.

    Reply
  11. Christie - Food Done Light says

    March 19, 2013 at 11:46 AM

    I love, love, love this recipe. I have to make it. I’ll be featuring it on Thursdays Treasures this week. Thanks for sharing with us.

    Reply
    • Trish - Mom On Timeout says

      March 20, 2013 at 9:06 AM

      That’s so awesome – thank you Christie!

      Reply
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