Cinnamon Swirl Bread

Cinnamon Swirl Bread

This is like a Cinnabon in bread form. Cut into thick slices, spread with butter, and try not to eat the entire loaf in a single sitting.
  • Prep: 20 min
  • Rise: 2-3 hours
  • Cook: 45 min
  • Total: 3-4 hours
  • Yields 2 loaves
Cinnamon Swirl Bread

Carbohydrate Counts

Carbs-per-gram ratio: 0.5603

Serving Size 100g (about 56g carbs)

Carb calculations Weight Carbs
Milk 545g (30g)
Sugar 96g (96g)
All purpose flour 362g (268g)
Instant yeast 6g (2g)
All purpose flour 850g (631g)
Sugar 144g (144g)
Net Weight 2090g (1171g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • Dough
  • 545g / 2 ¼ cups milk
  • 96g / ½ cup sugar
  • ½ cup vegetable shortening or butter
  • 2 teaspoons salt
  • In a large saucepan over medium heat, combine milk, shortening, sugar, and salt until just warm (115°F - 120°F), stirring constantly to melt the shortening. Remove from heat and let cool.
  • 362g / 12.75 ounces all-purpose flour (about 3 cups)
  • In a large mixing bowl, combine flour and milk mixture. Mix well by hand using a whisk.
  • 2 eggs
  • Add eggs. Using a whisk, beat until eggs are incorporated, and then continue to beat vigorously until batter is smooth, about 1 to 2 minutes.
  • 6g / 2 teaspoons instant yeast
  • Add yeast and whisk to incorporate.
  • 850g / 30 ounces all-purpose flour, or more as needed (about 7 cups)
  • Pour in flour in thirds and stir with a wooden spoon or dough whisk to incorporate. Mix until you have a moderately soft dough.
  • Knead
  • Turn out on lightly floured surface and knead till smooth and elastic (5-8 minutes). Shape into a ball. Place in lightly greased bowl, turning once to grease surface.
  • Rising
  • Cover and let rise in warm place till double, about 1-2 hours.
  • Punch dough down and turn out on lightly floured surface. Divide in half. Cover and let rest 10 minutes.
  • Shaping
  • 1 teaspoon water
  • Roll out each half into a 15x7-inch rectangle. Brush entire surface with water.
  • 144g / ¾ cup sugar
  • 2 tablespoons ground cinnamon
  • Combine sugar and ground cinnamon. Reserve 2 tablespoons of cinnamon-sugar in a separate bowl. Spread remaining cinnamon-sugar over dough.
  • Roll dough up like a jelly roll, beginning with the narrow side. Roll tightly to prevent air bubbles from forming. Seal long edge and ends by pinching together. Place, sealed side down, in 2 greased 9x5x3-inch loaf pans.
  • Cover and let rise in warm place till almost double, about 45 to 60 minutes.
  • Baking
  • 3 ½ cups water
  • Pour water into an empty loaf pan or spare baking pan and place on lowest oven rack. Position second oven rack to be above water-filled pan in the middle of the oven. Preheat oven to 375°F.
  • 1 tablespoon butter, melted
  • Just before baking, lightly coat each loaf with melted butter and sprinkle with remaining cinnamon-sugar.
  • Bake at 375°F until lightly brown and an instant-read thermometer inserted at angle from short end just above pan rim into center of loaf reads 185°F to 190°F degrees, about 55 to 60 minutes. If the crust browns too quickly, cover with foil last 15 minutes of baking.
  • Remove bread from pans and cool on wire racks. Cut into 1/2-inch slices.
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