Grandma’s Cinnamon Swirl Bread Recipe

Preparation Time: 2 hoursCooking Time: 35 minutes

Cinnamon sugar swirl bread is one of the best smells and tastes in the world! This is my grandma's recipe, and it's a family favorite. It makes enough cinnamon bread for everyone!

This homemade bread recipe makes 6-8 loaves of bread. It’s a lot of dough, so it’s much easier to mix this using a standing mixer. If you don’t want to make that much bread, you can definitely change the ratios to make a single loaf or two. And if you don’t want every loaf to have a cinnamon swirl? That’s totally a valid option. Just skip the appropriate steps.

Cinnamon bread on plate on wooden table
The swirl’s awesomeness depends on how well you roll your bread and seal it.

Ingredients

  • 6 cups of warm water
  • 2 tablespoons of sea salt (or tablespoons Kosher salt)
  • 2/3 cup canola oil
  • 2/3 cup honey
  • 3 tablespoons dough enhancer (optional)
  • 2 cups high gluten bread flour OR 2/3 cup vital wheat gluten (optional)
  • 3-4 cups of fresh ground flour to start
  • 3 tablespoons instant yeast
  • 6-9 additional cups of fresh flour

Instructions

  1. Mix ingredients in order from water to yeast in a standing mixer.
  2. Let it sit for a few minutes to let the yeast activate.
  3. Add the remainder of the flour, 1-2 cups at a time, while mixing the dough.
  4. Knead the bread for 4-5 minutes with the dough hook.
  5. Remove the bowl from the stand and cover. Let the dough rise until doubled in volume, which should take about 45 minutes.
  6. Divide the dough into equal-sized loaves. 
  7. Roll the dough out into an even, flat-ish rectangle.
  8. Spread a small amount of butter onto the dough, then sprinkle it with cinnamon sugar.
  9. Roll the loaf up and seal the ends.
  10. Place it in the loaf pan.
  11. Cover the loaf pans and let them rise for about 30 minutes.
  12. Bake the bread at 350 degrees Fahrenheit for 30-35 minutes until done.
  13. Once done, remove the pan from the oven and let it cool on a countertop for 10 minutes.
  14. Remove the bread from the loaf pans and cool them on a wire rack.
  15. Store in a bread bag or freeze in an airtight container.

Kimberly Starr

I'm a ginger who loves being outside, homesteading, and spending time with my family. I believe humor is the best medicine, followed very closely by chocolate and tacos.