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Cinnamon Swirl Bread Recipe

Ashlee Marie
Course Breakfast
Cuisine French



  • 2 1/2 tsp active dry yeast
  • 1 1/8 C lukewarm water
  • 3 C All-Purpose Flour
  • 1 1/4 tsp salt
  • 3 Tbsp sugar
  • 6 Tbsp butter room temperature
  • 1/4 C nonfat dry milk
  • 1/2 C instant mashed potato flakes


  • 1/4 C sugar
  • 1 1/2 tsp ground cinnamon
  • 2 tsp All-Purpose Flour
  • 1 large egg beaten
  • 1 Tbsp water


  • Mix the water, sugar and yeast in your mixer (with a dough hook)
  • Let it sit for 15 mins, it will bubble and expand
  • Now add in everything else and begin to mix
  • The dough will be sticky at first but after awhile the dough hooks will do it's job, the dough will come together and start to ball up.
  • Lightly oil a bowl and place the dough inside, cover with a damp dishtowel
  • Allow it to double in size, it will be around an hour, but depending on your humidity (or lack) and elevation it could be a little less or more.
  • Once it's doubled place on a lightly greased surface and pat out to a 6x8 rectangle
  • Beat the egg and water together and brush it over the dough (you won't use it all)
  • Mix the sugar, cinnamon and flour, sprinkle over the dough generously.
  • Start on one 6 inch side roll the dough up
  • Pinch it closed
  • Prepare a loaf pan, I like to use Bakers Joy
  • Place the dough, seam side down in the pan
  • Cover with a bit of greased saran wrap (again, I just spray it with bakers joy)
  • Let rise until it's about an inch above the pan, about an hour
  • Preheat the oven to 350
  • Bake the bread 40-45 mins. After the first 15 mins cover it loosely with aluminum foil to keep it from getting too brown.
  • Let cool and slice!
Tried this recipe?Let us know how it was!