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Cinnamon Swirl Bread

Cinnamon Swirl Bread
A nutty sugar-cinnamon filling swirled in rich bread loaves-extra good toasted!
Yield 2 loaves




  • 5 to 5 1/2 cups bread flour, divided
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Platinum Yeast
  • 1/2 cup granulated sugar
  • 1 teaspoon table salt
  • 3/4 cup milk
  • 1/2 cup water
  • 1/2 cup butter or margarine
  • 2 large eggs


  • 1/2 cup packed brown sugar
  • 1/4 cup chopped pecans or walnuts
  • 1 tablespoon cinnamon
  • 2 tablespoons butter or margarine (melted)


  • In stand mixer bowl, add 2 1/2 cups flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe dish, heat milk, water and butter to 120-130°F (butter does not need to melt). Add to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Add eggs; beat on medium speed for 3 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead on medium speed until smooth and elastic, about 4 to 6 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 to 1½ hours.
  • Prepare filling: Add brown sugar, nuts and cinnamon in a bowl, whisk to combine; set aside.
  • Prepare pans: grease two 9×5-inch or 8×4-inch bread pans; set aside.
  • Punch down dough. Divide into 2 equal parts. On lightly floured surface, roll or pat each half to a 14×7-inch rectangle.
  • Brush each half with half of melted butter; sprinkle half of the filling over each dough. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in prepared pans, seam-side down. Cover; let rise in warm place until indentation remains after lightly touching, about one hour.
  • Preheat oven to 350°F.
  • Bake for 35 to 40 minutes until golden brown. Cool in pans for 30 minutes before removing. Transfer to wire rack to cool completely.


Photo by One Sweet Mess.

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