Cinnamon Swirl Bread

5 from 4 votes

Cinnamon Swirl Bread is homemade white bread with cinnamon sugar rolled into the dough.

Prep Time20

Cook Time30

Rising Time1 30

Servings: loaves

Calories: 2415kcal

In a large mixing bowl (a stand mixer is best if you have it) dissolve the yeast and sugar in warm water.
Add the melted butter into the mixture and stir it in.
Add in salt and 2 cups of flour to the yeast mixture. Stir till combined.
Add 1/2 cup of the flour at a time, while stirring slowly, combining thoroughly after each addition. Until you've added 6 cups of flour total.
Add more flour 1 TBS at a time as needed till the dough is pulls away from the sides of the bowl. (Mine needed 6 1/4 cups total)
After the dough pulls from the sides, knead it for 8 minutes.
Grease a bowl with oil.
Roll the dough into a ball and place it into the bowl. Brush top of the dough ball with oil too.
Cover with a towel or greased plastic wrap and set the bowl in a warm place, to let it rise.
Let the dough rise till doubled in size, about 1 hour.
Punch the dough down to remove the air.
Divide the dough into two equal halves.
Roll each loaf into a flat rectangle, about 9inches (as wide as the bread pan) and about 1/2 inch thick.
Rub the tops of each rectangle with melted butter.

Combine white sugar and cinnamon in a small bowl.
Sprinkle cinnamon sugar over the top of the butter.
Roll loaves up (like you would with cinnamon rolls).
Tuck the loose end of the bread into itself.
Place each loaf into a greased bread pan, with the end of the roll at the bottom.
Cover again and allow to rise for another 30 minutes till doubled, and dough reaches top of bread pan.
Preheat the oven to 425 degrees.
Lower temperature to 375 degrees. Bake bread for about 25 minutes, until the top is golden brown.
Remove from the oven, coat the tops of the loaves with melted butter. Return to oven to bake for another 5 minutes.
Remove from oven and allow to cool in pan for 10 minutes.
Carefully remove from pan and allow to cool completely on a cooling rack.